How to cook a whole Brisket

Beef brisket is by far one of my favorite cuts of meat. Brisket comes from the chest area of a cow, and is chock full of connective tissue called collagen. This is what can cause meat to be tough and chewy. This is also why brisket requires a loooooooong cooking time. Chefs and home cooks will all have varying opinions on the best rubs, sauces, and ways to cook brisket. In my opinion, there really isn't a wrong way, as long as brisket is being served I'm a happy camper! 

If you're intimidated by trying to cook such a large chunk of meat (since stores usually sell it by the whole brisket, i.e. the entire chest muscle) you can probably ask a store butcher to cut it into smaller sizes. But let me assure you, if I can pull this off in my tiny apartment kitchen, you sure can too! Do be aware that a whole brisket is typically upwards of ten pounds. Though some part of that is the "fat cap", a thick band of fat connected to the meat, and you probably want to cut that off before eating. But leave it on for the cooking part, as it helps keep the meat tender and juicy, and tasting awesome! 

If I had a huge grill, I would use that baby on low and slow all day. Since I don't have that, I made due with baking in the oven. And I'm totally not mad about that. I used mustard as the base for the rub, to get it to stick, and to add flavor. And made the rub from some spices I had around the house. You can change it up to use whatever spices you want, add some BBQ sauce, get creative.


Ingredients:
1 14 pound beef brisket
1 cup yellow mustard
1 cup pork rub spices
1/4 cup dried onion
1/4 cup garlic salt
Ground white pepper
Black pepper
Paprika

This is what the brisket looks like a the store. Quite the hunk of beef.

Ready and waiting to become a masterpiece.

Step 1: Smear a healthy amount of mustard all over the brisket, flip it, and cover the other side too. Use your hands and get all around the edges and in the crevices.

Step 2: In a small bowl, mix together all the spices.

Sprinkle the spice mixture liberally all over the meat. This is very thick, so it's pretty dang difficult to over-season at this stage. Rub it all over so you get a crispy, flavor-filled crust.

Beautiful.

Step 3: Place the brisket in an oven-safe pan with the fat cap upwards, so all the delicious melting fat will drip through your meat and keep it moist. Cover with foil and place into an oven set at 275. Add a cup of water or beef broth to keep it moist.

Now the hard part. Wait. This baby needs to cook for about 6-8 hours, low and slow.

When there is no longer any pink, or if you have a meat thermometer make sure it reads 150 or more, your brisket is ready to be enjoyed!

This. Meat. Is. Amazing.

I served the brisket with roasted whole new potatoes and onion, and steamed broccoli the first night. There were leftovers all week, and no one was upset about that. Made some pulled brisket BBQ sandwiches, brisket salad, just ate chunks of the salty, beefy goodness cold. 

The drippings were delicious too, but had a lot of the melted fat in it.

That didn't stop us from using the drippings as a gravy!
Wooooooooooooooooooooooooooooooooow was this good. Makes me consider changing careers to be a cattle farmer, just so I can have this once a month. Then I'd probably also have a heart attack within a decade... Worth.

Have you ever made brisket? How do you cook it?

Meal Planning: What it is, why you should and how to do it

A very popular topic in food and cooking related blogs and forums is meal planning. What is it, how can you do it, is it worth the time? I'll start by saying that this article is going to be just full of suggestions, tips and tools. Everyone's situation is different, so I cannot write an article that will work for every single person who might read it. I don't know if you're single, vegetarian, diabetic, have three kids, on food stamps, or a combination of all those things. I will however try my best to give you general tips with more specific scnearios as we go along. Feel free to email me at BudgetEpicurean (at) gmail (dot) com if you have a specific question, or any question really.

What is Meal Planning?

Meal planning is simply that: planning your meals in advance. The period of time may vary, for some you don't plan dinner until it is 7pm and you're starving. Some people plan per week, others plan per month. It is up to you how frequently you can and want to think about your upcoming meals.

The most common ways to go about planning meals is to use a spreadsheet or pre-made printout. If you are an experienced cook or have adequate food in your home already, you could simply list the day and the meal(s) you intend to make. There are abundant options of formats available for free online, and there are also yearly or monthly services which will plan your meals for you. Most paid services will also create a grocery shopping list to go with the meal plan. But why pay for a service you can do for yourself in 20 minutes on one weeknight? I am after all, the Budget Epicurean!

Why should I bother?

Well, if it really seems like too much trouble, you don't need to read any further. Or pay for someone to do it for you. But meal planning can save you the loss of significant money in the form of food waste. Americans waste billions of pounds of food per year, up to 40% of the food that households purchase!! This is due mostly to bad planning. You make too much and no one likes the leftovers. Or you cook, then go out, then cook again, and it goes bad before you can rotate the leftovers. Or you miss an expiration date and the goods expire. 

By planning your meals in advance, you are creating several opportunities to save money. You are also bettering your health. This is what planning meals and cooking at home does for you:

• You can feature weekly sale items in your meals, saving you $$
• You can buy in bulk for similar meals, saving you $$
• You cut down on food waste, saving $$ and landfill space
• You control portion sizes, helping your health
• You control what ingredients go in it, meaning you can 'have it your way'
• You determine what meals to make, avoiding boredom
• No preservatives or extra chemicals are added, boosting your health

How to make a meal plan

A typical week's meal plan for me.

As stated above, there are plenty of free and paid templates online. But the simplest way to do it is make it on your own. If you are super new to cooking in general, take a gander at Real Simple's "Cooking Basics" checklist. Then follow these steps:

Step 1: Make a list of meals you/your family likes to eat, and meals you know how to make.

Step 2: Draw out a grid for the week. Seven columns, and 3-5 rows for individual meals and snacks.

Step 3: Start filling in spaces you know. For example, if you have kids, you can fill in the "lunch" squares with "school" if they buy a lunch, or "PB&J + apple + string cheese + juice" if you make their lunches. Feel free to add in things like "Eat out" or "Leftovers buffet" for nights you know will be busy.

Step 4: Check your local grocery ads. Figure out what is on sale that could go into meals you would like to make. For example, if romaine, tomatoes, chicken, and salad dressings are on sale, you should schedule in a grilled chicken salad for dinner and/or lunch a few days this week.

Step 5: Once you have figured out what meals you are making, do a quick check of your cupboards and refrigerator. Write down any items you need to buy at the store. This is your week's grocery list.

Step 6: Take your list to the store, and buy only what is on the list. Don't let yourself be lured by that juicy looking steak or the whole rotisserie chicken, unless it was on your list. This will take willpower and practice, but will be a huge money-saver.

Step 7: Post your week's (or month's) meal plan where you will see it, maybe on the refrigerator door. Then simply follow it each day. 


The planning process should take you only 20-30 minutes on a weekend or weeknight, and a 30 minute trip to the store. Once you get the hang of a basic meal plan, you can get much more detailed. For example, you can plan to make large amounts of a basic ingredient, like beans or rice, on the weekend. Then throughout the week take the portion you need for that day's dinner out. Or have notes to yourself to defrost the pork chops you will cook Wednesday on Tuesday night. Don't forget to add in little things like snacks, desserts, and occasional days out so you don't get 'frugal fatigue'. 

For more information & ideas:
The CDC has a great article on cutting costs and calories by planning meals and home as well as one the go.
EatThisMuch has an awesome calorie calculator/meal planner that allows you to input a calorie amount, and it automatically gives you three meals (or more depending on what you choose) with that amount. You can change out any you don't like, or add more as you wish.

Cooking Light also has a weekly meal planner which allows you to choose recipes from their archives and drag & drop to create your week.

Do you plan meals in advance?

Ahhhh-mazing Crockpot White Bean Chicken Chili

Chili is definitely in my top ten favorite winter dishes. I suppose really all year, but especially in winter it's nice to cook up a hot batch of thick, delicious chili to enjoy at the end of a chilly day. (See what I did there?) There are also endless variations, from vegetarian chili, to Skyline chili like in southwest Ohio (go to Columbus or Cincinnati and have some if you don't know what I'm talking about), chili over noodles, meatless chili, bean-less chili, sweet chili... you get the idea. There are chili cook-offs all over the nation, there is even an International Chili Society. That's how serious some people take this stuff. Their webpage explaining the history of chili is pretty fascinating.

Now, hardcore chili con carne people who believe beans have no place in chili and pasture raised longhorn beef is the only meat good enough to earn the name, will not like my laissez faire approach to chili. I've been known to throw in all manner of vegetables, use various preparations of tomatoes besides juice, and use all kinds of types of meat. This version is a kind of white bean chicken chili, but it got a little Jen makeover, as most things coming through my kitchen do.

Ingredients:

2 large boneless, skinless chicken breasts

1 can diced tomatoes with chilies

1 can corn

1 can navy beans

1 can kidney beans

Dash chili powder

1/2 cup milk

Step 1: Spray the Crockpot and add the chicken breasts. Put on low.

Step 2: In a blender or food processor, liquefy the can of kidney beans (or any other type really. This just adds a thicker, creamier texture) after you drain the can. Add water or some milk if you need to.

Step 3: Add the liquid beans plus all the other cans, milk, and any spices you want. (Garlic, onion, hot sauce, etc)

Step 4: Cook on high 4 hours or low 4-6. Take the chicken breasts out and shred them with two forks. Put back into the chili, stir and let sit another hour or eat immediately.

Top with whatever you like. I used plain Greek yogurt and shredded cheese, but salsa, cornbread, or avocado would also be delicious.

This chili is such a perfect combination of creamy and light. It has just a hint of spice from the diced tomatoes with chilies, but you could kick it up a notch easily by adding jalapenos or other peppers, or sprinkling on some hot sauce. You could also use two cans white beans, kidney, black beans, whatever you have in the pantry. I'd really recommend not skipping the pureeing though, it totally adds that little 'something'. I had leftovers for three days, and was not upset about it!

What's your favorite kind of chili?

Breakfast Burritos for the Busy

I always say breakfast is the most important meal of the day. However I also understand mornings can be the busiest time of the day. This is why I have become quite talented at whipping up fast, hot, filling breakfasts in under 30 minutes. Sometimes, I even make several breakfasts I can leave in the fridge or freezer, then reheat and run out the door. If you have a few minutes to spare in the AM or some time on Sunday to get ahead for the week, this a perfect idea to make filling your belly in the mornings easy. I made two, but you can scale this to whatever size you want.

Ingredients:
2 tortillas
2 eggs, scrambled
1/4 cup cooked beans (I used canned kidney)
1/2 cup veggie (sliced zucchini featured here)
2 slices cheddar cheese

Step 1: In a sprayed or non-stick skillet, cook the veggies (I've used peppers, onion, cauliflower, broccoli, zucchini, squash, carrots...). Add the beans just to heat them, then pour in the beaten eggs. 

Step 2: Cook the eggs until fully done. Sprinkle on some salt or other seasonings if you like.

Step 3: Heat the tortilla for 10-15 seconds in the microwave, then add the cheese and half the egg mixture. Fold both ends of the tortilla in, then roll it up. I ate one that morning and saved the other for the next day. 

Please do get creative, you could add refried beans, black beans, spinach, sriracha... the possibilities are endless so you never get bored. These are also a quite affordable source of some major protein.

What's your favorite wrap combination?

What to do with vegetable scraps

With one big cooking holiday down (Thanksgiving) and another mammoth of a food-waster coming up quick (Christmas!) most households probably have a lot of food and vegetable waste. What should you do with leftover vegetable scraps? You know, the butt of carrots, potato peels, mushy tomatoes. If you throw it into the trash can and send it down to the curb, it's out of your house but then what? Channel4 in the UK wrote an article about visiting a landfill, a common feature of pretty much every country in the world by now. It's something we don't think about too much in our hectic, fast-paced, self-centered world these days. 

According to an article by the Huffington Post, Americans throw away nearly half the food we buy each year. This is a waste of good food, a waste of hard earned money, and a waste of valuable and diminishing space on this planet. But if something in the back of your mind nags you every time you replace the trash bag, then this is one small step in the right direction for you. We can all try to reduce the amount of food we buy at one time, plan properly to use the food we do buy each week, eat leftovers and creatively use leftover food, and find uses for even the most seemingly unusable scraps.


1. Compost
If you're lucky enough to have a yard, then there isn't much excuse to not have a compost pile. Even if you 'don't have time' or 'don't have space' or 'don't have energy' to have a garden, composting just makes sense, and you can spread it around trees or in flower beds or even give it away on Craigslist once made. If done right it doesn't smell bad, and merely requires occasional turning to aerate. There are certain things that are great for compose and others not so much. NEVER put meat or animal bones or fat into compost because they will attract wild animals and cause unwanted reactions. For more information about how to build a proper pile see here.

Photo from I Dream of Eden.

2. Muffins
This of course depends on the type of food scraps you have. Carrot peels can become carrot cake muffins, or be added to homemade coleslaw. If you have veggie pulp because of using a juicer, you can substitute that for part of the wet ingredients in a muffin mix. Pay attention to what was in the pulp you juiced though. I think cucumber/grapefruit/kale muffins might be a little weird. But who knows.

3. Vegetable stock
This is by far my favorite option, since I live in an apartment and don't have composting access yet. What I do is store all the scraps in a bag in the freezer as I make recipes. The peels, slightly brown pieces, ends of veggies, etc. Once I have a full bag I put it in the Crock Pot and cover it with water. Then just leave it on low overnight or all day, usually at least 8 hours. The nutrients and flavors will boil out of the veggies and create a beautiful, healthy, salt-free stock you can then use in future recipes.

Just freeze the stock in plastic bags laid flat in the freezer, or in ice cube trays to make little cubes. You can then pop these into soups, stews, flavor rice, or in whatever you normally use stock. This same theory works for meat as well. If you've made a lovely roast chicken and have the carcass left over, toss it in the slow cooker with some water for several hours. If you have shrimp tails, a bone-in pork roast, corn cobs, or some T-bones, do the same for some flavorful bases to use in the future.

If you know of a way to use leftover scraps not mentioned here, please share with us!


Also if you're willing, please take this short survey to help me improve this blog for you, the readers.  https://www.surveymonkey.com/s/H6PVBY9 

Slow cooker chicken soup: "Just like grandma used to make"

When I was younger, Sunday was always early dinner, and almost always chicken noodle soup. Grandma or mom would put a pot of soup on to simmer, we would go off to church or on a Sunday drive around town, and come home to a house that smelled delicious and a pot full of warm delight. I like continuing that on my own, though I use the modern miracle of the crock pot so I don't have to worry about it burning on the stove (that's a hilarious story for another time...).

Since I had recently roasted a chicken, naturally I made soup from what wasn't eaten the first day. We had eaten the legs and drums, so I cut off and saved the whole breasts for sandwiches for lunch the next day. The rest of the bird plus a few extras was made into a huge crock pot full of chilly weather goodness. There is nothing like coming home to the smell of homemade chicken soup!

Ingredients:
1 chicken carcass
3 large carrots, sliced
2 potatoes, diced
1 whole onion, sliced
3 stalks celery, chopped
1/2 pint fresh mushrooms
1 cup barley
1 tbsp butter
Water

Step 1: That gorgeous roasted chicken had a tray full of juices and spices that I added into the crock pot first. Waste not want not, and that's some powerful flavor I don't want to waste.

 Step 2: I diced up all the assorted veggies and added them and the chicken (skin, bones, extra meat and all) into the crock pot. I added water all the way to the top and put it on low all day (about 8 hours).

When I came home, the house just smelled amazing. The chicken had been brined in all that lovely salt and sugar and pepper and spices, so I didn't even really need to add anything to the broth.

Step 4: I boiled 1 cup of barley in 1 1/2 cups of water with 1 tbsp butter for 45 minutes. 

Barley is a bit chewy, and I added some of the broth after 40 minutes to let the flavor soak in for the last 5 minutes. Maybe a 1/2 cup.

 

Just look at all those gorgeous veggies! And the sheen on the surface, that's from the natural chicken fat that dissolved into the broth. Sure it isn't the healthiest thing in the world for you, but boy howdy does it taste great! And you can let it cool in the fridge then skim the extra fat off the top.

The barley was surprisingly perfect for this soup. Normally I use egg noodles but didn't have any on hand. The flavors blend so well and are perfect for nippy fall nights. It is so easy to make, and you will have leftovers for days (unless you share). I guarantee* you won't get sick, or if you already are you will immediately feel better.

*Guarantee based only on personal experience, not actually backed by anything or redeemable for anything. But other experiences and comments are welcome to be shared. =)

Slow cooker ham & corn rice casserole

This is another creation born of needing to use up items left in the pantry. You'll notice two themes in most recipes from times where I am either very busy (being a student) or in a state of flux (like moving), I use the slow cooker a lot, and recipes get a little weird. I prefer the term "creative" but let's not argue semantics. Anyhow, the best template for any meal in a rush is "meat + carb + vegetable/fruit + liquid", and I use it a lot. You can have literally endless variations, and in fact nearly every meal ever is based on this formula. For this recipe, I simply checked my food box and freezer to see what was left, then followed the formula with things I thought might go well together. This is what ended up happening.

Ingredients:
1 cup cubed ham
1 box rice pilaf with seasoning packet
1 can corn with liquid
1 can cream of chicken soup
1 cup water

 Step 1: Mix all ingredients in the slow cooker. Set on low for at least 4 hours; I left it for about 9 all day.

The rice didn't end up being overly mushy, which I worried about, and the corn gave it a nice sweet flavor. Ham paired with this well, though I think chicken would've been even better based on past experience with the flavor of rice pilaf and the fact that I used cream of chicken soup rather than mushroom or celery. But overall it was tasty, couldn't be easier, used up a box and two cans from the pantry, and lasted for about 6 servings, so I call that a success.

Slow cooker chili con carne with beans

I love my Slow Cooker. Not that I've ever tried to keep that a secret, I just wanted to put it out there. Slow cookers are amazing for so many reasons: it's super easy, takes little to no time/work on your part, and makes meals so much cheaper. You just prep, throw all the ingredients in, then go do whatever you want. You can buy cheap ingredients in bulk and turn them into a zillion different types of meals. If ever I meet the inventor of the Crock Pot I will hug them.

I know, some of you are thinking, but wait it's August in Colorado, why are you making winter food? While it is true the Rocky Mountain blizzards haven't yet begun (and thank god for that! stay away as long as possible please...) it has been rainy/overcast here. Weird, right? Isn't Colorado basically a really high-up desert? That's what I was told. Someone lied to me, because we've had some serious torrential downpours recently. It's far too late to save my porch plants, but at least maybe they'll lift the fire ban and allow fireworks again soon...

Anyhow, so I was craving some chili. After an in-depth discussion with my boyfriend, who is from Texas, arguing the general attitudes of some people towards the many different types of chili (with beans, never beans, meat types, heat level, sweetness, over noodles, etc) I decided on a thicker, meatier kind of chili with minimal fuss, not sweet and with beans.

Ingredients:
1 pound ground beef (as you can see, I popped mine right in there from the freezer)
1 can pinto beans
1/2 onion, diced small
1 can diced tomatoes
1 can diced tomatoes with green chilies
1 small can V8 or tomato sauce
Garlic salt
Coriander
Chili powder

 Step 1: Put meat in crock pot, add all canned ingredients. Dice up the onion, add that and spices to taste. I don't measure, as a general rule. I like garlic salt, so that's probably about 3 tbsp worth, coriander comes out slow so maybe 1-2 tbsp, chili powder is kinda key so I'd say I used maybe 1/4 cup worth.

 Step 2: Put that sucker on low overnight. In the morning, break up the meat chunk into smaller bite size pieces. Leave on low all day too. You can taste it to see if it needs more spice of any kind, and add extra liquid (tomato sauce/juice is best) if it needs it.

 Coming home from work to the knock-your-socks-off smell of chili just can't be beat on a cold, rainy day!

I made some corn bread muffins to go with it, (I totally cheated and used a 50 cent Jiffy mix, no judgment) as well as serving it with shredded cheddar cheese and sour cream. It was amaaaaaaaaazing. And makes plenty for several servings and leftovers too.

Leftover chili is great on its own, or over hot dogs as chili cheese dogs, over cooked pasta, or on a baked potato with extra cheese, sour cream and or avocado. I've even seen it as pizza! (Which I will need to try making someday soon).

Enjoy!

Make your own pizza, male and female style

You may think I'm weird for saying this, but I don't like pizza that much. I know, how un-American of me. I will eat it if it's around, and I get an occasional craving for a weird one like chicken bacon ranch, but in general if asked what I want for dinner, the answer will not be Little Caesars. My current boyfriend could literally live off pizza and burritos. So we found a compromise, making our own pizza. That way I can have the things I want on it (veggies) and control the sauce, and he can have what he wants (as much meat as possible) at the same time. This is our version of men are from Mars, women are from Venus, in the kitchen.

Ingredients:

1 tube pizza dough (about $2 at grocery store)

1 jar pizza sauce (~$2)

Toppings of choice: Female half

Spinach & mixed greens

Onions & peppers julienned

Zucchini

Mozzarella cheese

Pineapple

Toppings of choice: Male half

Deli ham

Ground beef (pre-cooked, left over from burritos actually)

Bacon

Mozzarella cheese

Pineapple 

Step 1: Cook the meat if needed, spray a 9x13 oven safe pan. Roll the pizza dough out flat and press to the sides of the pan.

Step 2: Spread on as much sauce as you like. I don't like most pizzas because I end up scraping a cup of sauce off my slices, so I put it on thin.

Step 3: Layer the toppings.

 

 Step 4: Cover in as much cheese as you can handle. Because cheese is sent from heaven to make all foods taste better. Some calories are just worth it.
Step 5: Bake at 425 for ~20 minutes or until crust is brown and crispy and cheese is bubbling.

This recipe is as varied as your imagination, nearly any meat or vegetable can be a pizza topping, so if you like it then go crazy! You can use veggies left over from other meals. It's easy to make a vegetarian (or even vegan without the cheese) pizza. You can fold the dough in half to make a smaller deep-dish pizza. Try a bunch of variations and find what you like best.  No matter what you put on yours, its likely to still be much cheaper and healthier than a purchased one.

Tomato & green onion omelet

I had recently made meringues and had the yolks left over. So the next morning I made myself an omelet. Easy and delicious, and keeps me from wasting perfectly good eggs. 

Ingredients: 

1 roma tomato, diced

~2 tsp diced green onion

2 egg yolks

1 whole egg

sprinkle cheddar cheese

Step 1: Dice up the tomato & green onion.

Step 2: Whip the eggs, add an ounce of milk if you like.

Step 3: Spray a small frying pan with oil, heat over medium and add the eggs. Season with salt & pepper or seasonings of choice. 

Step 4: As the eggs begin to cook, use a spoon or spatula to push the sides down and mix the middle a little. This helps to move the cooked egg and cook the rest.
Step 5: Once most of the egg has set, add tomato & onion. Once you can shake the pan and the egg isn't very runny at all, flip the omelet. Cook the other side for a minute or 2, until cooked all the way through.
Step 6: Put onto a plate and sprinkle with cheese if desired. Enjoy!

Creative leftovers: Butternut Squash Mac n Cheese

The best recipes in my opinion are the ones that either get eaten the first time around, or lead to easy leftover combinations. I hate to see food go to waste, and unfortunately when you're cooking for only 1 or 2 people that can happen quite often. You make something that tastes great the first time, and the second time, but by days 3 and up you are sick of it. So it sits in the back of the fridge, hidden by water bottles and fresher produce until you clean out your fridge tri-monthly and get grossed out by the mold and bacteria on it. Therefore I try to cook things which easily lend themselves to meal makovers to dress up the leftovers and make it feel like a whole new meal. So I took some macaroni & cheese I'd made earlier, leftover chicken, and bruchetta topping (since the bread was now mush) and mixed it up for a super-easy, quick & healthy lunch.

Less wasted food = more money in your pocket = win-win.

Ingredients:

1 cup Butternut squash mac-n-cheese

2 diced roma tomatoes

1/4 white onion, diced small

3-4 oz cooked chicken breast (or meat of choice, or no meat if you prefer)

Mix all ingredients in a bowl. Microwave on high 1-2 minutes. You can sprinkle with extra cheese, or add any kind of cooked veggies you like. Enjoy!

Shepherd's Pie my way

As you can see in a post prior to this, I had recently made a large amount of mashed potatoes & cauliflower. I had quite a bit left over, so I was browsing some of my favorite recipe web sites for ideas. I wanted to make pierogi (I am slovak & polish you know) but I was out of eggs (used my last one in my breakfast BELT recipe!) so I couldn't make the dough. Then I stumbled across this recipe for "Italian Irishman's pie" on Allrecipes.com. It used sausage instead of beef in shepherd's pie. Since I had a pack of Johnsonville Cheddarwurst Brats in the freezer, I figured this could work. So with what I had on hand, I pared it down to serve two (since a large amount of food almost always goes to waste) and gave it a try. It came out pretty tasty!

Ingredients:

2 brats, sliced thin (reserve the drippings)

2 tbsp flour

1/2 cup water

1/4 cup cream or milk

Salt & pepper

1/2 zucchini, diced

1/2 yellow squash, diced

1/2 onion, diced

1 - 2 cups mashed potatoes

Optional: 2 slices cheese, or 1/2 cup shredded cheese

Step 1: Cook the brats until they're done, put into a loaf pan. 

Step 2: To drippings, add flour & brown for 2 minutes. Add water, cream, salt & pepper to taste, whisk until smooth. Bring to a boil, cook until thickened. Pour the gravy over the brats.

Step 3: In the same pan, add diced vegetable. Cook until tender, stirring often, about 10 minutes. Add the zucchini, squash and onion to the loaf pan.

 Step 4: Layer the mashed potatoes on top of everything. Season with salt & pepper to taste.

 Now you have layered your sausage, gravy, veggies and potatoes. You can brush the top with some melted butter or margarine if you like.

 Step 5: Bake in the oven set to 350 for 20 minutes.

 Step 6: The gravy and potatoes should be bubbly. I added 2 slices of colby cheese on top and put it back in the oven for another 5 minutes to melt.

 Step 7: Spoon a big helping onto a plate and enjoy! You can top with extra shredded cheese and salt/pepper if you like. Delicious, filling and not as bad for you as you might think, assuming you used the potatoes/cauliflower!