Orange Waffles with Dark Chocolate

Orange Waffles with Dark Chocolate | Famished Fish, Finicky Shark

It’s the season for citrus fruits and I’m seriously hooked on them. It also helps that my in-laws have the BEST orange trees around. They are full of sweet succulent juices and zero seeds. I could make fresh squeezed orange juice with these for days. And don’t even get me started with the zest from these! The oils in these oranges bring out so much aroma you would think I was polishing my furniture with orange oil.

Orange Waffles with Dark Chocolate | Famished Fish, Finicky Shark

Which is of course why I decided to add these to my kids’ waffle batter one morning. The house smelled a-maz-ing! And the taste…divine…simple…and a match made in heaven when paired with dark chocolate.

Orange Waffles with Dark Chocolate | Famished Fish, Finicky Shark

I should really call these Vanishing Waffles. My kids loved the chocolate on the plate. I pulled them in real quick with that one!

Orange Waffles with Dark Chocolate

2 cups Bisquick Original Pancake & Baking Mix
zest of 1 orange
1 Tb sugar
1 egg
1 cup milk
1/3 cup orange juice
2 Tb canola oil
10 Tb semi-sweet or dark chocolate chips, divided
10 Tb whipped cream

Orange Waffles with Dark Chocolate | Famished Fish, Finicky Shark

Start by preheating a waffle iron. …

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Chicken Divan Stovetop Casserole

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It’s the middle of the week and I’ve just had a long day at work and the last thing I want to think about is cooking dinner. But I know I have some leftover minute rice, frozen chicken and broccoli and a can of soup to make some simple Chicken Divan Stovetop Casserole. If you’ve never heard of Chicken Divan, it is somewhat like a tuna casserole, in that it consists of canned soup and cheeses, but typically it is just chicken and broccoli mixed with a cheesy soup base and topped with crispy bread crumbs. My kids love it! But it does take some oven time.

Chicken Divan Stovetop Casserole | Famished Fish, Finicky Shark

So I thought, why not think of a quick and easy stovetop version?! And I could add my leftover rice to make it plenty filling. And my boys really enjoyed this meal. This Chicken Divan Stovetop Casserole consists of juicy chicken breast, tender broccoli, fluffy white rice, and a cheesy soup cream base all topped with a crispy layer of buttery crackers. Can’t beat that right? And it’s ready from start to finish in only 20 minutes!

Chicken Divan Stovetop Casserole | Famished Fish, Finicky Shark

Chicken Divan Stovetop Casserole

Ingredients:
1 1/2 pounds chicken breasts
Salt and pepper to taste
cooking spray

16 oz frozen chopped broccoli
1 10oz can cream of chicken soup
1/2 cup milk
1/2 cup cheddar jack cheese
1/2 cup Best Foods Olive Oil Mayonnaise
1/2 tsp paprika
1/2 tsp tarragon
3 cups cooked white rice (I used minute)

3/4 cup crushed ritz crackers
1 Tb butter

Chicken Divan Stovetop Casserole | Famished Fish, Finicky Shark

Begin by heating a large skillet over medium high heat. Spray it with cooking spray. Cut the chicken breast into 6 portions. Salt and pepper the chicken breasts and sear them on the hot skillet. Brown evenly on all sides until cooked through, about 10-12 minutes….

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Healthy Blueberry Lemon Breakfast Bread

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My little Jesse goes crazy over lemon pound cake. I’m talking sneak-the-whole-bundt-into-the-bedroom-after-midnight-and-eat-half-the-cake kind of crazy. He’s that kid. He’s my midnight snacker with the taste for baked goods. And he loves blueberries too.

So putting these two things together for breakfast was only obvious right?

Healthy Blueberry Lemon Breakfast Bread | Famished Fish, Finicky Shark

I received a big bag of sweet lemons from a close friend and I knew I had to make my boy something with them. What I love about this recipe is that frozen blueberries work just fine, because I don’t always have fresh blueberries on hand.

Healthy Blueberry Lemon Breakfast Bread | Famished Fish, Finicky Shark

And I’m sure you may have most or if not all of these ingredients in your kitchen. I made these extra healthy, full of omega packed ground flax seeds and half the fat of a typical breakfast bread. And to boot, antioxidant rich blueberries and lemons full of Vitamin C. Could these be any better for your family?

Healthy Blueberry Lemon Breakfast Bread

Ingredients:
2 cups self rising flour
1 cup sugar
1/4 cup ground flax
1/2 tsp salt
1/2 tsp cardamom
Zest of one lemon
2 cups blueberries
2 eggs
1/3 cup lemon juice
1/3 cup lowfat milk
1/4 cup canola oil
1/4 cup unsweetened applesauce

Preheat the oven to 350F.

Whisk all the dry ingredients in a large bowl. Stir in the blueberries and lemon zest. If you are using frozen blueberries, thaw them first.

Healthy Blueberry Lemon Breakfast Bread | Famished Fish, Finicky Shark

Add the eggs, oil and applesauce, and lemon juice and milk.

Carefully fold into dry mixture.

Healthy Blueberry Lemon Breakfast Bread | Famished Fish, Finicky Shark

Pour the batter into an 8×8 baking pan that has been lightly sprayed with cooking spray.

Healthy Blueberry Lemon Breakfast Bread | Famished Fish, Finicky Shark

Bake for 60-70 minutes.

Healthy Blueberry Lemon Breakfast Bread | Famished Fish, Finicky Shark

Cool slightly and cut into 9 squares to serve.

Healthy Blueberry Lemon Breakfast Bread | Famished Fish, Finicky Shark

Enjoy with a tall glass of milk and a big smile.

Recipe derived from Jenna Weber’s Blueberry Bread on Fresh Tastes

Healthy Blueberry Lemon Breakfast Bread

Prep Time: 10 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 20 minutes

Number of servings: 9

Per Serving 297 calories

Fat 9 g

Carbs 51 g

Protein 5 g

9

Healthy Blueberry Lemon Breakfast Bread

Weight Watchers PointsPlus®: 5

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 2 cups self rising flour
  • 1 cup sugar
  • 1/4 cup ground flax
  • 1/2 tsp salt
  • 1/2 tsp cardamom
  • Zest of one lemon
  • 2 cups blueberries
  • 2 eggs
  • 1/3 cup lemon juice
  • 1/3 cup lowfat milk
  • 1/4 cup canola oil
  • 1/4 cup unsweetened applesauce

Instructions

  1. Preheat the oven to 350F.
  2. Whisk all the dry ingredients in a large bowl. Stir in the blueberries and lemon zest. If you are using frozen blueberries, thaw them first.
  3. Add the eggs, oil and applesauce, and lemon juice and milk. Carefully fold into dry mixture.
  4. Pour the batter into an 8×8 baking pan that has been lightly sprayed with cooking spray.
  5. Bake for 60-70 minutes.
  6. Cool slightly and cut into 9 squares to serve.

If you had a midnight snack craving, what would it be?

You may also enjoy Sweet Honey Corn Cake

Easy Black Bean Patties

Black Bean Patties - Black Bean Fiest Taco Salad | Famished Fish, Finicky Shark

I had every intention of making Chris Freytag’s Black Bean Patties from her Choose This cookbook for dinner. And I sort of did. Do you ever get home knowing you have all the ingredients for a meal, only to find you are missing something, or it’s just not quite the same? That’s how I was with this recipe. It called for a can of black beans. So I opened up the black beans and attempted to pour them into a colander to rinse them-and they stuck. I had opened a can of refried black beans. So although these beans have added fat and altered my nutrition information, this recipe turned out wonderfully just the same, because of course, I still used them.

Black Bean Patties - Kid Friendly Black Bean Cheeseburgers | Famished Fish, Finicky Shark

Most of my famished fish enjoyed these. As for my finicky shark, he won’t eat anything that is soft in texture and will never touch refried beans, only whole beans. I made the kids burgers out of these patties, with just toasted white bread, American cheese singles and ketchup. My oldest son Angel told me these were “magical”, and requested seconds. My youngest son Nicolas ate some, but would prefer I leave out the red pepper flakes. My finicky shark Jesse had a cheese and ketchup sandwich 😛

Easy Black Bean Patties

Ingredients:
1 20oz can refried black beans
2 slices whole wheat bread
1/3 large onion, chopped
2 cloves garlic
1 tsp chili powder
3/4 tsp whole cumin
3/4 tsp red pepper flakes (optional)
1/2 tsp salt
1/4 tsp pepper
dash turmeric
dash hot sauce
2 Tb egg whites
1/2 cup shredded Mexican cheese blend

Basically I mixed all the ingredients in a food processor.

Black Bean Patties - Black Bean Fiest Taco Salad | Famished Fish, Finicky Shark

Then I scooped them into 1/3 cup portions and browned them on a griddle sprayed with cooking spray over medium heat for 5 minutes per side.

Black Bean Patties - Black Bean Fiest Taco Salad | Famished Fish, Finicky Shark

Be careful when flipping these over; they are very fragile.

Black Bean Patties - Black Bean Fiest Taco Salad | Famished Fish, Finicky Shark

We adults ate our black bean patties on a green salad drizzled with ranch dressing and a bit of hot sauce, with a side of broken tostadas. I also topped them with my Inside Out Jalapeno Poppers.

Black Bean Patties - Black Bean Fiest Taco Salad | Famished Fish, Finicky Shark

These are very vegetarian friendly and full of fiber and protein. You can’t beat that. These have a flaky outside, a tender inside and are packed with a punch of flavor. Why not try these for your Meatless Mondays. Enjoy.

 

Easy Black Bean Patties

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Number of servings: 6

Per Serving 401 calories

Fat 6 g

Carbs 65 g

Protein 25 g

6

Easy Black Bean Patties

Weight Watchers PointsPlus®: 10

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 20oz can refried black beans
  • 2 slices whole wheat bread
  • 1/3 large onion, chopped
  • 2 cloves garlic
  • 1 tsp chili powder
  • 3/4 tsp whole cumin
  • 3/4 tsp red pepper flakes (optional)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • dash turmeric
  • dash hot sauce
  • 2 Tb egg whites
  • 1/2 cup shredded Mexican cheese blend

Instructions

  1. Combine all the ingredients in a food processor, beginning with the bread, onions and garlic and adding the beans and seasonings and finally the egg whites and cheese.
  2. Spray a nonstick griddle with cooking spray and heat over medium heat.
  3. Scoop patties into 1/3 cup servings and flatten lightly with a spatula sprayed with cooking spray.
  4. Cook for 5 minutes on one side, flip carefully and cook for 5 minutes more.

Notes

Serve on a green salad with tortilla chips or on sliced bread with cheese and ketchup for kids.

How will you serve your black bean patties?

You may also enjoy Baked Falafels

3 Minute PB&B Choc-Oat Cookies – Peanut Butter Banana Chocolate Chip Oatmeal Cookies

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Tonight was all about getting yummy food in my belly! You know those days where you can’t stop thinking about the same food until you finally get to make it? That was me today. I made a super zesty Shrimp and White Bean Salad with Creamy Lemon Dill Dressing for dinner. That was fantastic! I’ll share that recipe soon 😉

But for dessert…I had to stay with the healthy theme of dinner, and I had already promised my boys cookies. But I didn’t have much time. And I wanted a sweet contrast to my tangy dinner, without all the guilt of sugar. I had a ripe banana lying on the counter and could only think how awesome it would be to find a microwave banana cookie recipe.

Yep, I’m one of those moms that gives her kids cookies right before bed…yea, they are a bit spoiled. I’ve even been known to sneak into their rooms after I’ve put them to bed, with a piece of freshly baked brownies and given them a bite. Oh I know the Tooth Fairy is frowning on me right now!

So I found a recipe on Pinterest for some quick Oatmeal Cookies made with just 2 ingredients-Banana and Oatmeal! So I added Peanut Butter and Chocolate Chips. I mean, we have to go all out right!?! And I only added 30 seconds to my prep time 😉

3 Minute PB&B Choc-Oat Cookies

Ingredients:
1 ripe banana
1 cup quick oats
1/2 cup semi-sweet chocolate chips
2 Tb natural creamy peanut butter

In a large bowl mash the banana and then mix in all the ingredients really well to make a “dough”.

PB&B Choc-Oat Cookies

Using a cookie scoop or large spoon, portion the dough onto parchment paper or a heat proof pastry mat sprayed lightly with cooking spray.

Press the cookie mounds down lightly with your fingers.

PB&B Choc-Oat Cookies

Place the “tray” of cookies in the microwave (I put mine on the wire rack) and heat on high heat for 1-2 minutes. Check after 1 minute. Mine took 2 minutes.

PB&B Choc-Oat Cookies

Remove from the microwave carefully and cool slightly before transferring to a platter to serve.

PB&B Choc-Oat Cookies

Makes 10 Peanut Butter Banana Chocolate Chip Oatmeal Cookies.

PB&B Choc-Oat Cookies

Yep, those are good.

PB&B Choc-Oat Cookies

Nope, I don’t feel guilty. Don’t forget the milk!

*For peanut allergies, omit the peanut butter. For a vegan option, substitute raisins for the chocolate chips and add a pinch of cinnamon.

3 Minute PB&B Choc-Oat Cookies - Peanut Butter Banana Chocolate Chip Oatmeal Cookies

Prep Time: 1 minute

Cook Time: 2 minutes

Total Time: 3 minutes

Number of servings: 10

Per Serving 146 calories

Fat 5 g

Carbs 21 g

Protein 4 g

10

3 Minute PB&B Choc-Oat Cookies - Peanut Butter Banana Chocolate Chip Oatmeal Cookies

Weight Watchers PointsPlus®: 3

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 ripe banana
  • 1 cup quick oats
  • 1/2 cup semi-sweet chocolate chips
  • 2 Tb natural creamy peanut butter

Instructions

  1. In a large bowl mash the banana and then mix in all the ingredients really well to make a “dough”.
  2. Using a cookie scoop or large spoon, portion the dough onto parchment paper or a heat proof pastry mat sprayed lightly with cooking spray.
  3. Press the cookie mounds down lightly with your fingers.
  4. Place the “tray” of cookies in the microwave and heat on high heat for 1-2 minutes. Check after 1 minute.
  5. Remove from the microwave carefully and cool slightly before transferring to a platter to serve.

Notes

*For peanut allergies, omit the peanut butter. For a vegan option, substitute raisins for the chocolate chips and add a pinch of cinnamon.

Do you have a quick dessert recipe you’d like to share? Please comment!

You may also enjoy Lowfat Fudgy Brownies in a Mug

Finding the Bright Side and Game Day Buffalo Fried Chicken Livers

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Chicken livers???? Really???? Yes, really. Half of my family is from the South, and that South is bred in me. Yes, I’ll take some Fried Chicken! Yes, I’ll take some Black Beans and Fish! And yes, I’ll even take some Extra Crispy Buffalo Ranch Fried Chicken Livers! Now you really shouldn’t frown upon chicken livers…I know every kid flocked to the table when these were served (insert thick amounts of sarcasm). But what if they did? What if you could make some “chicken nuggets” so flavorful that your family wouldn’t mind the fact that they only cost you $2.00 to make a whole batch?!?!! And they were packed with iron!?

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I was on a extremely tight budget last week and I made these Fried Chicken Livers one evening in the midweek amongst a budget friendly list of Spaghetti and Meatballs (recipe for the meatballs on my Facebook page), Bean and Head Cheese Tostadas, Stovetop Chicken Divan (recipe coming soon!) and even Beef Chimichangas out of leftovers from my freezer! Yes, chicken livers are extremely budget friendly…you can get a whole pound of these for about $1.25 and they sure are filling. Add some flour and oil to the mix and a bit of seasoning and you have a whole main dish or game day appetizers for just a couple of dollars. Can’t beat that right?

buffalo fried chicken livers dipped

And while cutting corners throughout the week in the dinner department, my finicky shark finally staring ABA therapy for his autism (YAY!), getting my oldest son situated for home school (love it!), and unwrapping my youngest son from my legs daily at preschool during some emotional attachment phase (never gets old), I had an exciting moment for Famished Fish, Finicky Shark. I was honored a Blue Ribbon by Best Foods (can you see my huge grin?) Yea, pretty cool. So it’s blessed weeks like this that I don’t mind making chicken livers.

So give them a try won’t you?

 

Game Day Buffalo Fried Chicken Livers

Ingredients:
3/4 lb chicken livers
1/2 cup milk
1 egg
Several dashes hot sauce
1 1/2 cup flour
1 Tb garlic salt
1 Tb dry ranch dressing mix
1 tsp cayenne pepper
1/2 tsp black pepper
Oil for frying

Bring about an inch of oil to 375F in a large frying pan over medium high heat.

Drain, rinse and pat dry the chicken livers.

Combine the milk, egg and hot sauce in a small bowl.

Combine the flour and seasonings in a large pie plate, paper bag or ziplock bag.

First dip the chicken livers in the egg mixture, then coat them in the flour mixture by dipping or shaking.

Dip them in the egg mixture once more, and coat them in the flour mixture once more. This is the extra crispy part.

Then carefully place them in the hot oil. They may POP, so have a splatter screen handy if you have one and wear an apron.

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Fry them until golden brown and crispy, turning to brown all sides. This should take about 5-10 minutes, depending on the size of the chicken livers.

Remove with a slotted spoon to a paper bag lined plate to drain.

Sprinkle with additional salt.

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And serve with ranch dressing and buffalo hot sauce.

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Enjoy!

Game Day Buffalo Fried Chicken Livers

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Number of servings: 4

Per Serving 561 calories

Fat 34 g

Carbs 41 g

Protein 22 g

4

Game Day Buffalo Fried Chicken Livers

Weight Watchers PointsPlus®: 15

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 3/4 lb chicken livers
  • 1/2 cup milk
  • 1 egg
  • Several dashes hot sauce
  • 1 1/2 cup flour
  • 1 Tb garlic salt
  • 1 Tb dry ranch dressing mix
  • 1 tsp cayenne pepper
  • 1/2 tsp black pepper
  • Oil for frying

Instructions

  1. Bring about an inch of oil to 375F in a large frying pan over medium high heat.
  2. Drain, rinse and pat dry the chicken livers.
  3. Combine the milk, egg and hot sauce in a small bowl.
  4. Combine the flour and seasonings in a large pie plate, paper bag or ziplock bag.
  5. First dip the chicken livers in the egg mixture, then coat them in the flour mixture by dipping or shaking.
  6. Dip them in the egg mixture once more, and coat them in the flour mixture once more. Then carefully place them in the hot oil.
  7. Fry them until golden brown and crispy, turning to brown all sides. This should take about 5-10 minutes, depending on the size of the chicken livers.
  8. Remove with a slotted spoon to a paper bag lined plate to drain.
  9. Sprinkle with additional salt and serve with ranch dressing and buffalo hot sauce.

Notes

These may POP when cooking, so have a splatter screen handy if you have one and wear an apron.

What is your favorite budget friendly not-so-common food of choice?

You may also enjoy Smothered Sweet Potato Fries

Lowfat Whole Wheat and Oat Chocolate Chip Morning Muffins

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What’s made with whole grain flour, packed with chocolate chips and still low in fat? These Lowfat Whole Wheat and Oat Chocolate Chip Morning Muffins of course! (That’s a mouthful!)

I was in a “muffin mood” last week, probably from all the images I caught last weekend from fellow bloggers Oatmeal in my Bowl and Chocolate Covered Katie, and all the ones I’ve been pinning on my Bread and Baking board. (Have you noticed my addiction to baking? It’s so soothing!)

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Well this particular pin caught my eye on Pinterest and I adapted it from Elisabeth at Bella to meet my finicky shark needs of extra pizazz (note the brown sugar coating on top!) and our basic famished fish needs of reduced fat—but still full of flavor.

So much flavor that every day at work I heard these words…”Did you bring more muffins?”

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So I just could not let another day go by without sharing these wonderful muffins with you all! And with my little sister who asked me, “Are you going to blog these?” I think someone wants to make these at home 😉

Lowfat Whole Wheat and Oat Chocolate Chip Morning Muffins

1 cup all purpose flour
1 cup whole wheat flour
3/4 cup oatmeal
1/2 cup sugar
1 1/4 Tb baking powder
1/2 tsp salt
3/4 cup semi sweet chocolate chips
1 cup lowfat milk
2 Tb light sour cream
1 egg
1/3 cup, plus 1 Tb unsweetened applesauce
1 tsp vanilla

Crumb Topping
1/4 cup brown sugar
1/4 cup oats
1/4 cup chocolate chips
(What? No butter!)

What you want to do is preheat your oven to 375F.

Then mix all the dry ingredients in a large bowl, including the chocolate chips, but not the crumb topping. Did you know that when making bread items with fillings like chocolate chips and raisins, coating them with the flour keeps them sinking to the bottom of the batter when they bake?

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Mix the remaining wet ingredients in a small bowl and add the wet mixture to the dry mixture. Mix well until batter is moist, but not over mixed.

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Then mix the crumb topping ingredients together in a separate small bowl.

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Spray a 12 section muffin tin with cooking spray or line with cupcake liners.

Fill each space with 1/4 cup of batter, full to the top. Then sprinkle 1 Tb of crumb topping on each muffin.

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Bake for 20-25 minutes. Remove and cool slightly before servings.

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Now don’t those look delicious!? You can bet all my sharks inhaled these muffins! And for better health 😉 Fiber full whole wheat and oats and healthy fat and antioxidant rich semi-sweet chocolate-that tastes like dessert for breakfast, without any extra guilty fat for mom and dad. What kid won’t enjoy these? Now please go make these for your famished fish and finicky sharks this week. <3

Lowfat Whole Wheat and Oat Chocolate Chip Morning Muffins

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Number of servings: 12

Per Serving 270 calories

Fat 6 g

Carbs 49 g

Protein 6 g

12

Lowfat Whole Wheat and Oat Chocolate Chip Morning Muffins

Weight Watchers PointsPlus®: 7

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Muffins

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 3/4 cup oatmeal
  • 1/2 cup sugar
  • 1 1/4 Tb baking powder
  • 1/2 tsp salt
  • 3/4 cup semi sweet chocolate chips
  • 1 cup lowfat milk
  • 2 Tb light sour cream
  • 1 egg
  • 1/3 cup, plus 1 Tb unsweetened applesauce
  • 1 tsp vanilla
  • For the Crumb Topping

  • 1/4 cup brown sugar
  • 1/4 cup oats
  • 1/4 cup chocolate chips

Instructions

  1. Preheat the oven to 375F.
  2. Prepare a 12 cup muffin tin with cooking spray or cupcake liners.
  3. In a large bowl, mix the dry ingredients, not including the crumb topping, through to the chocolate chips.
  4. Mix the wet ingredients in a separate bowl and add to the dry mixture.
  5. Mix until incorporated and batter is moistened.
  6. In a small bowl, combine the crumb topping ingredients.
  7. Scoop 1/4 cup batter into each muffin cup to fill completely.
  8. Sprinkle 1 Tb of crumb topping on each muffin.
  9. Bake for 20-25 minutes.

What is your go-to muffin recipe? Please share here!

You may also enjoy Spiced and Iced Pumpkin Monkey Bread

Herbed Tilapia with Yogurt Dill Sauce and Tomato Feta Salad

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I was walking with my friends this afternoon and perusing through Pinterest at the same time, and by the time our walk was over, I was hungry! Then we thought, gosh if only we could just look at food images and be satisfied, rather than having eat it and get fat. And in that case, wouldn’t it be nice of we could watch a workout video and lose weight in the process!?

My husband commented to me this morning, “When did people get so obsessed with their phones?” Our society just can’t be without them. For me, I find it extremely useful for networking. I can even write on this page while my husband is driving. For others it is the convenience of always having a listening ear. People like to be heard. And people like to share. And I love the sharing part-hence all the Pinterest perusing 😉

Greek fish

So it got me to thinking that that is exactly how I came about making this Herb Rubbed Tilapia with Dill Yogurt Sauce and Tomato Feta Salad. By being influenced by what I find on my good old phone. While networking, such as Facebook that is. My friend Ilonka posted in one our motivating Fitness groups that she had made a delicious flaky fish that evening. And then I made some too!

A fit meal made for a healthy eater, this is flaky tender tilapia fillets rubbed with lemon juice and herbs and a bit of healthy oil glaze. Served alongside a dollop of dilled yogurt sauce and a fresh side of sweet grape tomatoes tossed with lean feta cheese and heart healthy kalamata olives. Yum!

Greek fish yum

Herbed Tilapia with Yogurt Dill Sauce and Tomato Feta Salad

Ingredients:
Dill sauce:
1/2 cup yogurt
1 tsp dry dill weed
1/2 tsp garlic salt
2 Tb lemon

Fish rub:
2 Tb oil
1 tsp lemon juice
1 tsp garlic salt
1/2 tsp oregano
1/2 tsp tarragon
1/4 tsp black pepper

Tomato Feta Salad:
1 cup sliced grape tomatoes
1/3 cup feta mixed
1 Tb oil
2 Tb chopped kalamata olives
Dash pepper

1 lb tilapia

Follow these simple steps for a meal in less than just 20 minutes…really!

First preheat the oven to 450F.

Then mix all the Dill Sauce ingredients in a small bowl and set aside to mingle the flavors.

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 Then mix the Fish Rub ingredients well and rub the mixture all over the tilapia. Bake this on baking sheet that has been lightly sprayed with cooking spray in a 450F oven for 10-12 minutes.

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Finally, while the fish is baking, prepare the Tomato Feta Salad by combining all the ingredients in a medium bowl. (I had a picture of this, but my camera ate it.)

Serve the fish with 1/2 cup of the Tomato Feta Salad and 2 Tb of the Dill Sauce.

Greek fish bite

Makes 4-flavor packed good for you and good for your mood-servings.
We served this meal with my Greek Herb and Citrus Quick Roasted Potatoes.

*Finicky Shark note: my boys like the fish with ketchup and love the tomato salad with the olives.

Herbed Tilapia with Yogurt Dill Sauce and Tomato Feta Salad

Prep Time: 13 minutes

Cook Time: 12 minutes

Total Time: 25 minutes

Number of servings: 4

Per Serving 273 calories

Fat 17 g

Carbs 6 g

Protein 27 g

4

Herbed Tilapia with Yogurt Dill Sauce and Tomato Feta Salad

Weight Watchers PointsPlus®: 7

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For Dill sauce

  • 1/2 cup yogurt
  • 1 tsp dry dill weed
  • 1/2 tsp garlic salt
  • 2 Tb lemon
  • For Fish

  • 1 pound tilapia fillets
  • 2 Tb canola or olive oil
  • 1 tsp lemon juice
  • 1 tsp garlic salt
  • 1/2 tsp oregano
  • 1/2 tsp tarragon
  • 1/4 tsp black pepper
  • For Tomato Feta Salad

  • 1 cup sliced grape tomatoes
  • 1/3 cup feta mixed
  • 1 Tb canola or olive oil
  • 2 Tb chopped kalamata olives
  • Dash pepper

Instructions

  1. First preheat the oven to 450F.
  2. Then mix all the Dill Sauce ingredients in a small bowl and set aside to mingle the flavors.
  3. Then mix the Fish Rub ingredients well and rub the mixture all over the tilapia.
  4. Spray a baking sheet lightly with cooking spray and place the seasoned fish fillets on it to cook.
  5. Bake in the oven for 10-12 minutes.
  6. Finally, while the fish is baking, prepare the Tomato Feta Salad by combining all the ingredients in a medium bowl.
  7. Serve the fish with 1/2 cup of the Tomato Feta Salad and 2 Tb of the Dill Sauce.

What is one thing you can’t live without?

You may also enjoy Cajun “Fried” Tilapia

 

100 Calorie Snack-Inside Out Jalapeno Poppers

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I had to do it. Someone had to do it. They were begging for it! I’ve stripped stuffed jalapeños of all their glorifried fattiness and turned them inside out. And covered them in whole wheat. And made them bite sized. And packed in every ounce of flavor just the same.

Meet my Inside Out Jalapeño Poppers. These babies are bite sized coins of spicy jalapeños coated in ranch dressing and cheese infused whole wheat crumbs that are baked and then drizzled with creamy light sour cream. Make these for your next football party! They are just under 100 calories per serving.

These were my appetizers to tostadas last week.

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Inside Out Jalapeño Poppers

Get these ingredients:
9 raw jalapeños
1/4 cup egg whites
2 slices wheat bread
2 Tb Hidden Valley ranch dressing mix
2 Tb parmesan cheese
1/3 cup shredded Mexican cheese blend
2 Tb light sour cream

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Preheat the oven to 450F.

Slice the jalapeños into coin sized pieces, leaving the core intact or removing carefully if sensitive to heat.

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Place the bread slices in a food processor and pulse to make crumbs. Add the ranch dressing mix and Parmesan cheese and pulse to combine.

Toss the jalapeño slices carefully with the egg whites.

Then toss the jalapeño slices with the bread crumb mixture.

Dump the jalapeño slices on a foil covered baking sheet, pressing any loose bread crumb mixture onto the jalapeños.

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Sprinkle with the shredded cheese.

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Bake for 10-12 minutes or until golden brown.

Scoop sour cream into a small ziplock bag. Snip the corner off the bag with scissors and drizzle the jalapeños with the sour cream.

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Serve immediately. Serves 6. *Wear gloves when touching the jalapeños or wash hands thoroughly afterwards and avoid touching your eyes and face.

Inside Out Jalapeno Poppers

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Number of servings: 6

Per Serving 96 calories

Fat 5 g

Carbs 8 g

Protein 6 g

6

Inside Out Jalapeno Poppers

Weight Watchers PointsPlus®: 2

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 9 raw jalapeños
  • 1/4 cup egg whites
  • 2 slices wheat bread
  • 2 Tb Hidden Valley ranch dressing mix
  • 2 Tb parmesan cheese
  • 1/3 cup shredded Mexican cheese blend
  • 2 Tb light sour cream

Instructions

  1. Preheat the oven to 450F.
  2. Slice the jalapeños into coin sized pieces, leaving the core intact or removing carefully if sensitive to heat.
  3. Place the bread slices in a food processor and pulse to make crumbs. Add the ranch dressing mix and Parmesan cheese and pulse to combine.
  4. Toss the jalapeño slices carefully with the egg whites.
  5. Then toss the jalapeño slices with the bread crumb mixture.
  6. Dump the jalapeño slices on a foil covered baking sheet, pressing any loose bread crumb mixture onto the jalapeños.
  7. Sprinkle with the shredded cheese.
  8. Bake for 10-12 minutes or until golden brown.
  9. Scoop sour cream into a small ziplock bag. Snip the corner off the bag with scissors and drizzle the jalapeños with the sour cream.
  10. Serve immediately.

Notes

Wear gloves when touching the jalepenos or wash hands thoroughly afterwards and avoid touching your eyes and face.

What game plan do you have for these jalapeño poppers?

You may also enjoy Baked Taro Chips

It’s a Circus-Whole Wheat Funnel Cakes

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“Mom, could I have another funnel cake?”

“Mom, I ate two of those funnel cakes yesterday, could I have another?”

“Mom, those things are so good!”

Oh yea, Supermom here decided to go thrifty and whip up some funnel cakes for breakfast last week. Our family went to Knott’s Berry Farm Saturday night and we really wanted to get a funnel cake. But theirs are almost $10! For fried flour and whipped cream and fruit jam!? Okay I’ll give them some credit-they are incredible plates of fried flour and whipped and fruit jam.

But…I made ’em better (blows on fingernails and rubs on shoulder). I made these with whole wheat! Yep, and they were kick butt delicious! Oh yea, I also made some bomb-diddly-omb (I like to make up words) Blueberry Compote to smother on top of them with the whipped cream. It was pure breakfast heaven.

So simple to make, all you need is a frying pan with some canola oil and a large funnel or funnel cake pitcher, like I have.

Whole Wheat Funnel Cakes
Ingredients:
1 cup whole wheat flour
1 1/3 cups all purpose flour
2 Tb sugar
4 tsp baking powder
1 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
1 cup lowfat milk
1 cup water
2 eggs
1/4 cup fat free plain greek yogurt
1 tsp vanilla
oil for frying
1/2 cup powdered sugar for dusting

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In a large bowl whisk together all the dry ingredients. In a separate bowl whisk the remaining wet ingredients with the eggs. Pour the egg mixture into the center of the dry mixture and mix well.

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Preheat a large frying pan that has been filled halfway with oil over medium heat. Let funnel cake batter rest while the oil heats….

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