Make the fudge pudding.
Layer the ingredients in a trifle dish like this:
Then, repeat the layers.
I got this recipe off the back of the box of Stovetop Stuffing. Even if you don't like things out of a box, I checked the nutrition listing for the stuffing and it's one of the more reasonable things out there. The only thing there's a question on as far as I'm concerned is the amount of sodium, and even then, it's not as high as most boxed things. This was also pretty quick to make. It was pretty mild, so you could probably tweak with the herbs in step 3 but I did it with just the basil.
1. Preheat oven to 400 and defrost 1 1/2 pounds of chicken breast. (I used 4 chicken breasts.)
2. Mix the following: one 14-oz. can of diced tomatoes, 1 package of dry stuffing mix, 1/2 cup hot water, and 2 minced cloves of garlic. Set aside.
3. Cut the chicken into bite-sized pieces, put it RAW into a 13x9 baking dish, sprinkle with basil and shredded mozzarella cheese. The original recipe gave measurements for the basil and cheese - I just put on as much as I like, which is fairly heavy on the basil, and I covered the chicken with cheese.
4. Put the stuffing mixture over the top. Bake for 30 min.
5. Serve with green salad on the side.
Put 2 tbl. olive oil in a frying pan, cook 1 cup julienne-cut carrots and 1/2 cup chopped red onion. Cook on high heat until the carrots start to get tender.
At this stage, you can add Italian sausage if you want to.
Lower the heat and add 1 cup snap peas and 1 cup broccoli.
Add 2 cans of diced tomatoes (or dice 2 beefsteak tomatoes), and basil, garlic, and oregano to taste.
When the veggies are heated all the way through, mix with the pasta.
Add black olives, cubed mozzarella cheese, and Parmesan cheese.
Eat warm or cold.