July 15, 2008

Melba Toast Monday - It's Italian Week

Menu for this Week

B – Oatmeal,yogurt
L – Fresh garden veggies, melba toast and Feta Cheese Spread
D – Spaghetti, Meatballs, Garlic bread, Salad

B – Banana Bread
L – Cottage Cheese stuffed Tomato with Melba Toast
D – Chicken Parmesan, garden veggie salad

B - Breakfast Muffin, yogurt
L - Meatball Parm Subs (made from Sunday's leftovers)
D – Pasta Toss (Corkscrew pasta, with veggies, mozzarella , olive oil, garlic & spices)

B – Oatmeal, yogurt
L – Cottage Cheese Salad (cottage cheese with diced tomato, peppers & green onions)
D – Spinach Ravioli and Cheese bread

B – Scrambled eggs & toast
L – Leftovers
D – My Four Goat Cheese Manicotti

B – Oatmeal, yogurt
L – Bruschetta
D – Mom's Crab Fettuccini, Italian Green beans

B – Ham & Cheese Omelet
L – Burger in town
D – Pizza Night

My Bruschetta Recipe
1 loaf French Bread, cut into 1" pieces
6 cloves minced Garlic
1/2 Stick melted Butter
3 fresh diced Tomatoes
1 cup chopped fresh Basil or any fresh Italian seasoning.
1/2 cup Olive Oil

Preheat oven to 350º.
In a small bowl, mix together diced tomato, basil, salt and pepper. Set aside while you prepare the bread.
Place bread slices on baking sheet sprayed with Pam, bake for 3 minutes.
Melt butter and combine with garlic.
Spread garlic butter on bread, bake 3-5 more minutes.
Spread with tomato/basil mixture and drizzle with a little oil before serving.

Feta Cheese Spread
4 oz Feta cheese
4 oz Cream Cheese
1/3 cup Miracle Whip
1 glove minced garlic
1/4 tsp. dry basil
1/4 tsp. dry oregano
Pinch of dill
Pinch of black pepper
Dash of thyme

Mix well, serve with crackers or bread.
I use Feta and Cream Cheese made from my goat milk.

Mom’s Crab Fettuccini
1 package imitation crab meat
1 cup of Parmesan cheese
1 pound of Fettuccini noodles
1 can evaporated milk (12 ounces)
4 eggs

Cook noodles as directed on package.
Beat eggs in half of the milk.
Measure out cheese.
Place the other half of milk in pan to warm.
Stir in cooked fettuccini noodles then add crabmeat.
Stir in egg and milk mixture, heat until slightly thick. Add Parmesan cheese. Serve warm. Pepper to taste.

My Four Cheese Manicotti
1 box Manicotti shells
15 ounces ricotta cheese*
1 cup shredded mozzarella cheese*
1 cup Chevre cheese*
½ cup plus 3 tablespoons Parmesan
2 eggs, lightly beaten
1/2 cup chopped parsley
1 teaspoon salt
1 teaspoon black pepper
24 ounces of Spaghetti sauce

Cook Manicotti shells for 5 minutes; rinse under cold water and drain. Cover; set aside. Preheat oven to 375º. Mix cheeses, eggs, parsley, salt and pepper in medium bowl. Pour one cup of spaghetti sauce in a 9x13 inch-baking dish sprayed with Pam. Fill Manicotti shells with filling;place in baking dish. Pour remaining sauce over shells; sprinkle with Parmesan cheese. Cover with foil; bake for 30 to 35 minutes or until heated thoroughly. Sprinkle 3 tablespoons of Parmesan over top of baking dish.

*I use all homemade goat cheeses in my Manicotti, except for the Parmesan.

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