When I came home from San Francisco for summer, I opened the fridge and found it to be an abandoned fixture with a gallon of milk, butter, and little more. However in the two weeks since, I'm happy to note that our fridge is brimming with fresh ingredients and lots of leftovers!

So I opened the fridge tonight to make dinner for my parents before they came home, and found the following ingredients for my use:

Sun-dried tomatoes
Half an onion
Leftover barbequed chicken breast
Heavy whipping cream
Blueberries
Pillsbury "Grands" biscuit ready-to-bakes

And so I decided to make spaghetti with a tomato chicken sauce, and a blueberry shortcake for dessert.

For the pasta, I boiled half a bag of spaghetti with a hefty pinch of salt until (unfortunately) over cooked just because my poor jaw is still not ready for heavy duty chewing due to my wisdom teeth extraction.

For the sauce, I softened some sliced onions over medium heat in olive oil, adding in my sun dried tomatoes and chopped leftover chicken, along with salt, pepper, and a pasta seasoning blend from Trader Joes. In my food processor, I blended a can of roma tomatoes until smooth and added about a 1/2 cup to my sauce, along with another 1/2 cup of olive oil. Then let this sit and worked on my dessert!

Stuck the biscuits in the oven as per package directions, but sprinkled Splenda (my parents are watching their sugar) on top of half of them for my dessert shortcakes.

For my blueberry topping, I heated about 2 cups of fresh blueberries with 3 tablespoons of Splenda with 1/2 cup of water until bubbling. Then, I added my secret ingredient, a couple tablespoons of quality balsamic vinegar, along with a little cornstarch mixed with water to thicken the sauce. I find that balsamic vinegar paired with berries is just heavenly, and so I added it to my shortcake topping.

Whipped up my heavy whipping cream with some more tablespoons of Splenda and a teaspoon of vanilla for my whipped topping, yum.

Assembled my spaghetti with sauce and a little cheese I found on top, and added in a biscuit (non-sugared!) for the main course. Then cut my biscuits in half, scooped some blueberry sauce inside, layered it with some whipped cream and the other biscuit half, and then topped it off with more whipped cream, blueberry sauce, and a few fresh blueberries for the perfect summer dessert.

Last, that wine-looking drink there by the pasta actually isn't wine, but rather is a Cabernet grape juice by a company called First Blush. Really interesting stuff, you should definitely try it!

So all in all, a really simple and delicious summer meal that I made in less than an hour.

Cheers.