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Ratatouille with Mock Chocolate Mousse by Jes Mostek	No ratings Rating Details Rate this meal Printable View

***You may want to prepare the Wild Rice Casserole for tomorrow's dinner after supper tonight. Then all you'll need to do is heat and eat tomorrow!
***As an alternative to the mock mousse you could look for a mousse mix.

Recipes:

Grilled Ratatouille by Kelly LaPara serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

This is a Cooking Light recipe.

Ingredients:

1 Medium

Eggplant, halved lengthwise

1 teaspoon

Kosher salt, divided

2 Medium

Zucchini, halved lengthwise

1 Medium

Red Bell Pepper, halved lengthwise

1 Medium

Green Bell Pepper, halved lengthwise

1 Medium

Onion, quartered

Cooking Spray

1 Cup

Diced Plum Tomato (about 2)

1 Tablespoon

Extravirgin Olive Oil

2 teaspoons

Italian Herb Mixture

1/4 Teaspoon

Freshly Ground Black Pepper

1 Clove

Garlic, minced

Directions:

Sprinkle cut sides of eggplant with 3/4 teaspoon salt. Let drain 1 hour. Rinse well; pat dry with paper towels.

Prepare grill.

Coat eggplant, zucchini, bell peppers, and onion with cooking spray. Place vegetables on a grill rack coated with cooking spray; grill 5 minutes on each side or until tender. Cool.

Coarsely chop vegetables, and place in a large bowl. Stir in remaining 1/4 teaspoon salt, tomatoes, and remaining ingredients, stirring until blended.

Yield 8 servings (serving size: 1/2 cup)

Nutritional Information CALORIES 50(36% from fat); FAT 2g (sat 0.3g,mono 1.3g,poly 0.3g); PROTEIN 1.4g; CHOLESTEROL 0.0mg; CALCIUM 18mg; SODIUM 229mg; FIBER 3.2g; IRON 0.5mg; CARBOHYDRATE 8g

Mock Chocolate Mousse by Jes Mostek serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

You'll want to prepare the pudding and mix the cream with the chocolate drink mix powder the night before you want to eat it.

You can use instant pudding with this recipe as well, but it won't be quite as thick. Use the box that makes 4 servings.

Also, you can use chocolate cool whip (an 8 oz. tub) in place of the cream and chocolate powder, but again, it won't be the same.

Ingredients:

1 (3 oz.) box

Chocolate Cook & Serve Pudding

milk, as directed on pudding pkg.

1 c.

whipping cream

2 T.

chocolate drink mix powder (such as Nesquik)

Directions:

Prepare cook & serve pudding as directed on package. Pour into a bowl or plastic container to cool in the fridge. Before putting it away to cool, cover it with plastic wrap so that the plastic wrap is touching the pudding over the entire surface; try to remove any air bubbles. This will prevent a "skin" from forming over the top of the pudding.

Combine the chocolate powder (such as Nesquik) and the cream in a small plastic air-tight container. Place in the fridge while the pudding cools.

When the pudding is cool, whip the cream using an electric mixer.

Fold the pudding into the whipped cream. Serve immediately.

Once the cream has been whipped, you'll want to eat it all within the next day (after that, the cream will begin to fall).