WTF! What to Fix for unexpected company for dinner

I enjoy having company for dinner, even during the work week.  Occassionally, company for dinner is short notice or a surprise.  Sometimes, I'm just to preoccupied to plan.  I have a list of what I call my WTF Menus.  Not recipes as much as "assembled" dinners.  This is not the list of my best dishes, but what is economical, quick, easy and tasty enough for company.  Each component is easily found at most grocery stores that you can pick up on your way home from work.  Many grocery stores now have extensive chef cases with prepared food, but that option can be pretty pricey.  

Casual Chicken Dinner Menu

• Rotisserie chicken
• Bagged salad kit
• Box of Near East Rice Pilaf
• Loaf of french bread

Make up your own menu by choosing from some of these other options. 

Last Minute Entrees

• Salmon filet or chicken breast topped with prepared pesto and wrapped in Pepperidge Farms Puff Pastry.  This is super impressive and so simple.  I found a variation of this on the Pepperidge Farms site.  Salmon or chicken. Trick to working with the puff pastry is to thaw it enough to roll work with, but then make sure it is chilled again before you bake it so it will puff up nicely.  Basically, you could wrap bologna in puff pastry and it would look amazing. (though I wouldn't recommend it)
• Along the same lines as the fish or chicken cooked in puff pastry, you can do something similar with parchment paper.  See what fish looks good from the grocer and wrap it up in a packet.  Start by using a large rectangle of parchment paper.  Fold it half short ways.I always cut it too small and end up starting over, so start big until you figure it out.  On one half, lay down some veg.  there are a bug of pre-washed and cut up vegetables available now.  Pick up a rinsed bag of spinach or arugula or sliced squash or beans or carrots.  Lay down the fish filets and top with a bit of pesto or herb blend you like or lemon slices and a splash of white wine.  You could get fancy and do the classic aromatics, but this is last minute, right?  Fold over the other side and start folding the edges over in a double fold all the way around the packet.  There are many sites giving instructions if you look for fish en papillote. 

Last Minute Sides

•  Asparagus used to be seasonal, but now you can actually get it year round.  Wash it, trim it, sprinkle with olive oil, salt and pepper and throw in the oven with your entree.
• Cousous cooked in broth instead of water.  I like to add curry powder if I think it goes well with the entree.
• Aside from a bagged salad kit, you could also splurge on a head of live butter lettuce with a few perfect tomatoes.  Keep you ingredients few, but make them count.  Top with a bottle of vinegerette. 
• Pick up romain hearts and slice in half.  Then top with Marie's chunky blue cheese dressing.
• Make toast cups by placing thinly sliced bread in muffin tins, spray with olive oil, sprinkle with garlic powder and bake until crispy.  Cool and fill with bagged Caesar salad.  

Last Minute Dessert

• Pick up a tub of ice cream and top with - liqueur or real maple syrup

• Head to the bakery section of the grocery store and pick up a pan of brownies.  Cut into squares and top with ice cream. 
• Keep a can of pineapple in the freezer. You can throw the whole can in your blender or food processor with a little rum or creme de menthe for a light dessert or palate cleanser.
• I love Pepperidge farm coconut cake.  Slice it before serving, it looks better to me.  you could also drizzle with some Hershey's.  They make all flavors, so pick your favorite and garnish with fresh fruit or chocolate.

Last Minute Starters and Appetizers

• Make a fruit and cheese platter with a wheel of brie, log of goat cheese, crackers, grapes and pear or apple slices.  
• Pick up a can of flaky biscuit dough and make some tartlets.  If you peel them apart, you can line a mini muffin tin and fill them with whatever you have on hand.  I like to grab a jar or pouch of real bacon bits and mix with a bit of mayo and chopped tomato.  Bake them until crisp.
• Cruise by the soup aisle and pick up a box of Campbell'sV8 tomato herb.  Throw in some croutons and a dollop of pesto (you already have this for the entree).
• Grab a bag of frozen peeled de-veined shrimp from the freezer section and mix up a quick cocktail sauce.  You can buy a bottle or you can mix ketchup and horseradish together to make your own.  Shortly before serving, run the shrimp under cold water to thaw.  I like to use a shallow bowl filled with ice and cover with plastic wrap, then top the wrap with shrimp to keep them chilled.