Make the tomato sauce. In a cast iron skillet saute a large yellow onion and garlic, add that to a bowl with a large can of crushed tomatoes, basil, oregano, salt, and pepper. Immersion blend until mostly smooth. Some chunkiness is okay!
Spread the tomato sauce in a 1/2 thick layer on the bottom of a deep pan.
Thinly slice eggplant, tomatoes, yellow squash, and green zucchini. Layer on top of each other in neat rows.
Bake for 30 minutes covered. Uncover and bake for another 15 minutes.
1 Package Cool Whip
1 1/2 Cups Heavy Whipping Cream
1 Bag Semi-Sweet Chocolate Chips
1/2 tsp Gelatin
1 TBS Water
5-10 Peanut Butter Cups
Preheat oven to 325F
In a large bowl mix together a box brownie mix (I prefer Ghirardelli if I’m going the easy route of using store bought brownie mix), eggs, vegetable oil, and water. Pour the brownie batter into your spring form pan, I used my 10 inch spring form. But if you want thicker layers feel free to use an 8 inch spring form.
Bake for 20-25 minutes. Carefully take out of the oven and stick it in the freezer for 15 minutes while you make the next layer.
In a mug pour in the gelatin and water.
In a large bowl combine peanut butter and confectioners sugar until smooth.
Microwave gelatin and water for 10 seconds, add it carefully into the peanut butter and sugar. It should get thick at this point. FOLD in half the Cool Whip. Once it’s combined well, FOLD in the remaining Cool Whip.
Pour the peanut butter mixture on top of the cooled brownie layer.
Stick back into the freezer for 15 minutes while you make the third and final layer.
In a large microwave friendly bowl, pour in the chocolate chips and heavy cream. Microwave for 30 seconds, stir, and repeat that process until chocolate is almost completely melted.
Repeat the gelatin water process we did earlier. Add that to the melted chocolate. FOLD in half the Cool Whip until combined, FOLD in remaining Cool Whip.
Pour the chocolate mousse on top the peanut butter layer and stick back in the freezer for at least 4 hours, or overnight.
It’s best served out of the refrigerator, it’s still cold but soft!
I had leftover taco ingredients and gluten free pasta. What did I do with all this comforty goodness? I turned it into dinner. Super easy.
1lb ground beef or venison
1lb gluten free pasta
1 cup fresh corn
2 cans diced tomatoes
1 package cream cheese
1/2 cup pepper jack cheese
1/2 cup sharp cheddar
1/3 cup sour cream
1 cup black beans
1 Spanish onion
1 green bell pepper
Make the pasta according to box, set aside.
Sauté diced onions, corn, and diced peppers, add in meat. Once that’s all incorporated and simmering add in the beans and tomatoes. Add in seasoning to taste. It should smell incredibly amazing at this point. Gently stir in the shredded or cubed cheese. I added mine in big chunks. Throw in the cream cheese and sour cream. Fold in the pasta until everything is incorporated. Top with diced avocados.
There’s nothing wrong with breakfast for dinner. The plan was to have leftovers for dinner last night. Well that quickly turned into an eggs, hasbrowns, and waffles kind of night instead. With homemade peanut butter whipped cream and bourbon barrel maple syrup of course. I’m definitely not complaining!
Easy Peanut Butter Whipped Cream
8 oz Heavy Whipped Cream
2 TBS Powdered Sugar
2 TBS Creamy Peanut Butter
Whip the heavy cream until it’s beginning to form soft peaks, add powdered sugar and peanut butter and continue whipping until fully incorporated and stiff peaks form when lifting whisk out of bowl.
Being laid off means going back to my roots of making do with what we have. This means making food stretch! You can make this with whatever veggies you have or whatever you find in the produce department on sale.
2 Green Zucchini 1lb @ $2.00
1 Yellow Squash 0.5lb @ $1.00
2 Medium Yellow Onions @ $0.35 each $0.70
1 Red Bell Pepper $1.00
1 Orange Bell Pepper $1.00
1 Bone-in Chicken Breast $1.72 (I used the bone to make a simple stock)
1 Can Black Beans $0.89
1 Can Fire Roasted Corn $1.25
1 Can Diced Tomatoes $0.59
1/4 Cup Shredded Taco Cheese $0.50
Taco Seasoning Packet $1.00
Total $11.65 for 6 servings
$1.94 per serving
Josh highly recommends topping this with crunched up corn chips and sour cream!
I also recommend waiting until you can find zucchini on sale, that was a big cost of this recipe. This recipe can easily be turned into a vegetarian one…just take out the chicken!
I wasn’t planning on posting this recipe so I didn’t take pictures through the process. But…I cut up all of the veggies, started with the peppers and onions in a large cast iron skillet. Sauteed them, added the cut up zucchinis and chicken. Seasoned everything. Then put the tomatoes, corn, and beans in. Topped it with a thin layer of shredded cheese and popped it in the oven at 350°F for 20 minutes.