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.
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.
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.
Typically I would go the more difficult path of making the juices myself, doing lots of muddling, and using a dry wine…but I wanted easy and quick. So here’s that recipe.
1 Navel Orange
20 Green Grapes
1 Green Apple
2/3 Cup Simply Peach
1/3 Cup Tropicana Tangerine Lemonade
1 2/3 Cups Minute Maid Light Fruit Punch
1 Cup Peach Brandy
2 Cups Banty Red Sweet Red Wine
First thing’s first, cut the fruit, I cut the grapes in half, everything else gets sliced. Place into a glass pitcher, or a plastic pitcher, I don’t judge. Measure out the juices and the al-cha-mahals. Use the handle side of a wooden spoon to smoosh and stir everything together.
Stick that in the fridge for anywhere from 2 hours to overnight, you want everything to marinate together and be totally scrumptiously yummy.
If you are planning on making this for a party, I would at least triple the amounts of everything.