Menu Monday 2/27

This week calls for trying a new recipe from the latest Food Network magazine - Ropa Vieja - if its good I'll make sure to post the recipe to it in the near future.  An old favorite, Manicotti, is making a comeback this week.  I made this almost every other weekend when I was newly pregnant last year.  It lasted for 2-3 meals and it didn't make me sick!  I think I got so tired of it though, that its been on a year-long hiatus.

Manicotti, Salad - Recipe Below
BBQ Chicken Pizza, Salad
BLTs, Chips and Salsa
Omelets, Fresh Fruit
Ropa Vieja (a type of crock pot roast) over rice, Roasted Veggies
Pasta with Pesto and Tomatoes, Caesar Salad

Manicotti
13 servings at 6 Points+ each

1 jar spaghetti sauce (I used Ragu 7 herb tomato)
13 Manicotti Shells - come in packages of 14 and 1 is bound to break :-)

Filling:
1/2 onion, chopped
12 oz chicken Italian sausage (I used Archer Farms brand)
4 oz fresh mushrooms, washed/roughly chopped
10 oz package frozen spinach, thawed and drained
2 egg yolks
1/3 cup Parmesan cheese
1 cup part skim mozzarella cheese

White Sauce:
2 Tbsp butter
2 Tbsp flour
1-1/2 cups fat free half and half
1/3 cup Parmesan cheese

Cook manicotti according to package directions.  Drain and Rinse

combine Italian sausage, onions and mushrooms in a skillet, cook until sausage is browned and veggies are soft.  Remove from heat and transfer to a bowl.  Mix in cheese and the 2 egg yolks.  Set aside.

Meanwhile, in a small saucepan melt butter.  Add the flour and whisk over medium-low heat for a minute or so.  Add half and half, and gently bring just to a simmer.  Remove from heat and stir in the Parmesan cheese.  Set Aside.

In the bottom of at 9x13" pan put 1/2 the spaghetti sauce and 1/2 the white sauce.  Stuff each manicotti with an even amount of filling and plan in the pan.  Top with remaining sauces.  Bake at 350 for 35-40 minutes until bubbly.

What's for dinner at your house this week?