My meal plan for today:
- Peach oatmeal for breakfast
- Cinnamon crunch bar and black coffee for mid-morning snack
- Grilled tilapia with herbs/spices and salad (romaine lettuce, cucumber, green peppers, black olives) for lunch -- using leftovers! :)
- Dutch Chocolate shake for mid-afternoon snack
- Chicken soup for dinner
- Hot cocoa for evening snack
Melt 1/2 stick salter butter and saute 1 tbsp minced garlic for about two minutes on high heat. Turn heat down to medium and slowly add 1/2 cup heavy cream and 1/2 half & half, stirring constantly until almost boiling. Slowly add 1/2 cup shredded parmesan and 1/2 cup shredded romano (I usually use 1 cup of Italian Mix). Turn heat to low and simmer for about 30 minutes, or until desired consistency. Stir often. I usually add some finely chopped parsley when serving.
Breadsticks with Oregano-Parmesan Butter
Add the following to your breadmaker bucket: 1 cup warm water, 1 1/2 tbsp oil, 1 egg, 1/4 cup sugar, 1 tsp salt, 3 cups bread flour, 1 tsp oregano, 3 tsp active dry yeast. Set on Dough cycle. When dough is ready, place in a bowl dusted with flour. If the dough is too sticky, may need to add a bit more flour. Divide dough into 16 balls and roll into breadsticks. Place on a large baking sheet dusted with flour (I like to dust with coarse corn meal, for some crunch). Let rise for 1 hour. Bake for approximately 15 minutes (or until golden brown) at 400 F. Brush with Oregano-Parmesan Butter (olive oil spread or regular butter, garlic salt, oregano, and parmesan). You can place buttered breadsticks under Broil for a few minutes if you like bubbling cheese. Also, you can just serve breadsticks with butter instead of brushing them. Either way, they are delicious.