I'd rather be cooking. Trying another puff pastry recipe, this time with chicken. Prepping the herbed-cream chese mixture to go inside the puffed pastry with the chicken, for tomorrow when the hubby gets home. Making stuffed Portabella mushrooms as well.

Here's the recipe I came up with:

Chicken in Puffed Pastry

1 clove garlic chopped
2 boneless chicken breasts-chopped
¼ cup fresh parsley chopped
Pepperidge Farms frozen puff pastry shells
1/4 pound fresh mushrooms, sliced & sauteed in a little butter
1 small box frozen chopped Spinach
1 cup shredded mozarella cheese
2 T white wine

Directions

Prepare chicken by sautéing garlic in olive oil, then adding chicken. Add 1 tablespoon butter, then mushrooms and parsley. Add the white wine. Cook chicken thoroughly (about 8-10) minutes, then add spinach & remove from heat. This will be your filling, and top with the cheese, wrap in puffed pastry & bake in a 375 degree oven for 20 min. Cool till cool sufficient to be handled. Drain chicken and thaw the package of puff pastry shells and roll each one into a large circle, bringing pastry around to cover and pinch pastry ends to seal all around. Place seam side down on a lightly greased cookie sheet. Bake in oven according to directions of puff pastry package. When done, serve immediately with the sauce.

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