Parmesan Crusted Chicken Burgers – #15MinuteSuppers

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My husband and I were lucky enough to go out to dinner the other night with our church small group. It was great to get out and enjoy a meal without the kids. But my Parmesan Crusted Chicken and Mashed Potatoes from BJ’s was so good I had to bring it back to my kids. In burger form of course. And why not throw in “quick”-just 15 minutes to a gourmet burger.

Parmesan Crusted Chicken Burgers | Famished Fish, Finicky Shark #15MinuteSuppers

This week’s 15 Minute Suppers had a theme. Gourmet burgers. And what’s more gourmet than inspiration from a delicious meal?

In this burger I packed the juiciness of white meat chicken, the savory goodness of mashed potatoes, and the crispiness of crusted parmesan cheese. All this topped with a lemony cream sauce and ripe tomatoes with basil. Yep, all the flavors of a complete dinner.

Parmesan Crusted Chicken Burgers | Famished Fish, Finicky Shark #15MinuteSuppers

My husband said I should call these Minute Burgers, because my finicky Jesse polished these off before my husband and I even hit the table. I made Jesse a special gluten free version with brown rice bread. He loved it-all the way up to his milk mustache.

Parmesan Crusted Chicken Burgers | Famished Fish, Finicky Shark #15MinuteSuppers

Now to this making this beautiful burger…just follow these simple steps.

Parmesan Crusted Chicken Burgers | Famished Fish, Finicky Shark #15MinuteSuppers

Parmesan Crusted Chicken Burgers

Ingredients:
1 lb ground chicken breast
1 cup wavy potato chips, crushed
1/4 cup olive oil mayonnaise
1 tsp salt
1/2 tsp pepper

2 oz Neufchâtel cream cheese
1/2 Tb butter
1 Tb lemon juice
1/4 tsp garlic salt

3/4 cup italian style diced tomatoes

4 potato burger buns
4 Tb spreadable butter
1/2 cup shredded Parmesan cheese

Parmesan Crusted Chicken Burgers | Famished Fish, Finicky Shark #15MinuteSuppers

Directions:
Begin by preheating a large stovetop grill over medium high heat and a non-stick toaster skillet over medium heat.

Add the ground chicken to a medium bowl. In a mini food processor or with a rolling pin, quickly process the 1 cup of potato chips into fine crumbs. Add the potato chips and mayonnaise to the chicken. Add the salt and pepper. Mix well and form into 4 patties.

Parmesan Crusted Chicken Burgers | Famished Fish, Finicky Shark #15MinuteSuppers

Lightly spray the griddle with cooking spray and carefully place the chicken patties on the grill. Cook on one side for about 4 minutes.

Meanwhile combine the cream cheese and butter in a small microwave safe bowl and heat on high for 30 seconds, stirring halfway through cooking time. Remove from the microwave and stir in the lemon juice and garlic salt.

Spoon 3/4 cup of the Italian diced tomatoes from a can and set aside into a small bowl for later use.

Parmesan Crusted Chicken Burgers | Famished Fish, Finicky Shark #15MinuteSuppers

Gather 4 homestyle potato burger buns, or any combination of gluten free bread and buns. Spread 1 Tb spreadable butter on each of the top buns and sprinkle each with 2 Tb shredded parmesan cheese. Press lightly to stick.

Parmesan Crusted Chicken Burgers | Famished Fish, Finicky Shark #15MinuteSuppers

Flip the chicken patties over to cook on the other side for another 4 minutes.

Parmesan Crusted Chicken Burgers | Famished Fish, Finicky Shark #15MinuteSuppers

Carefully press the top buns with the cheese, cheese side down on the non-stick toaster skillet.

Parmesan Crusted Chicken Burgers | Famished Fish, Finicky Shark #15MinuteSuppers

Cook for 2-3 minutes until golden brown and carefully remove from the skillet. Toast the bottom buns for another minute and assemble the burgers.

Parmesan Crusted Chicken Burgers | Famished Fish, Finicky Shark #15MinuteSuppers

Place the bottom bun on a plate, then top with a chicken patty. Spread 1/4 of the lemon cream sauce on the patty and top with 1/4 of the dice tomatoes. Sprinkle with additional parmesan cheese if desired and top with the parmesan crusted potato bun.

Parmesan Crusted Chicken Burgers | Famished Fish, Finicky Shark #15MinuteSuppers

Serve immediately and enjoy with a side of potato chips or side salad.

Do you have a “Minute Meal” in your home that disappears like this one? Please share!

You may also enjoy Rosemary Lemon Chicken Burgers with Cranberry Sauce and Garlic Aioli and Juicy Cuban Turkey Burgers with Pineapple and Avocado

Parmesan Crusted Chicken Burgers

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Number of servings: 4

Per Serving 653 calories

Fat 43 g

Carbs 31 g

Protein 35 g

4


Parmesan Crusted Chicken Burgers

Weight Watchers PointsPlus®: 17

*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 Chicken Patties

  • 1 lb ground chicken breast
  • 1 cup wavy potato chips, crushed
  • 1/4 cup olive oil mayonnaise
  • 1 tsp salt
  • 1/2 tsp pepper
  • For the Lemon Cream Sauce

  • 2 oz Neufchâtel cream cheese
  • 1/2 Tb butter
  • 1 Tb lemon juice
  • 1/4 tsp garlic salt
  • For the Burgers

  • 3/4 cup italian style diced tomatoes
  • 4 potato burger buns
  • 4 Tb spreadable butter
  • 1/2 cup shredded Parmesan cheese

Instructions

  1. Begin by preheating a large stovetop grill over medium high heat and a non-stick toaster skillet over medium heat.
  2. Add the ground chicken to a medium bowl. In a mini food processor or with a rolling pin, quickly process the 1 cup of potato chips into fine crumbs. Add the potato chips and mayonnaise to the chicken. Add the salt and pepper. Mix well and form into 4 patties.
  3. Lightly spray the griddle with cooking spray and carefully place the chicken patties on the grill. Cook on one side for about 4 minutes.
  4. Meanwhile combine the cream cheese and butter in a small microwave safe bowl and heat on high for 30 seconds, stirring halfway through cooking time. Remove from the microwave and stir in the lemon juice and garlic salt.
  5. Spoon 3/4 cup of the Italian diced tomatoes from a can and set aside into a small bowl for later use.
  6. Gather 4 home-style potato burger buns, or any combination of gluten free bread and buns. Spread 1 Tb spreadable butter on each of the top buns and sprinkle each with 2 Tb shredded parmesan cheese. Press lightly to stick.
  7. Flip the chicken patties over to cook on the other side for another 4 minutes, or until cooked through.
  8. Carefully press the top buns with the cheese, cheese side down on the non-stick toaster skillet.
  9. Cook for 2-3 minutes until golden brown and carefully remove from the skillet. Toast the bottom buns for another minute and assemble the burgers.
  10. Place the bottom bun on a plate, then top with a chicken patty. Spread 1/4 of the lemon cream sauce on the patty and top with 1/4 of the dice tomatoes. Sprinkle with additional parmesan cheese if desired and top with the parmesan crusted potato bun.
  11. Serve immediately and enjoy with a side of potato chips or side salad.

 

Need more quick 15 minute recipe ideas? Check out these other great #15MinuteSuppers!

Follow 15 Minute Suppers on Facebook | Twitter | Instagram | Pinterest

and look for the #15MinuteSuppers hashtag too!

BLOGGERS: Would you like to join us at #15MinuteSuppers? We’d love to have you! Please check out the 15 Minute Suppers website or ask to join the Facebook group (for bloggers) to participate on Fridays…we’d love to have you join us.

Green Vegetable Risotto – #SRC

Green Vegetable Risotto | Famished Fish, Finicky Shark #SRC

I got lucky this month to get to blog for The Secret Recipe twice. And I got lucky to find a gluten free recipe that my whole family could enjoy. The Secret Recipe Club found me a great way to find and share new recipes by other bloggers, and found me Rachel Cotterill.

Rachel blogs on Rachel Cotterill blog where she shares her predominantly vegetarian recipes, many travels, and some books she’s written. I encourage you to check out her site, especially if you like to try new tastes like Turkish foods and fancy salads.

Green Vegetable Risotto | Famished Fish, Finicky Shark #SRC

This particular Green Vegetable Risotto caught my eye. And I already had most of these ingredients on hand and a hungry family to feed. We served this as a side dish alongside some marinated chicken from the market. My husband said, “Make this rice again!” And all my boys lapped it off their plates.

Green Vegetable Risotto | Famished Fish, Finicky Shark #SRC

What we loved about this Green Vegetable Risotto was the creamy consistency and abundance of healthy green vegetables. I made just a couple recipes alteration. We used corn instead of peas, because my kiddos are not huge fans of peas, and I added cream cheese to low fat milk, instead of the 4 Tb of heavy cream the recipe called for. This was also my first attempt at converting a metric recipe to the US standard of cups and tablespoons. And while I thought the recipe read 1/2 pint of water, maybe it meant 2 pints, because I inevitably used 4 cups of water in the end, or the arborio rice would not have cooked.

But my end result was delicious, creamy and full of flavor like any other good risotto. Can I also add that this was my first attempt at perfect risotto?! (Patting self on back.) Yep Rachel really knows how to cook ’em and I’m glad I found this recipe.

Green Vegetable Risotto | Famished Fish, Finicky Shark #SRC

Green Vegetable Risotto

Ingredients:
1 medium white onion
1/2 green bell pepper
1 Tb olive oil
1 1/3 cups arborio risotto rice
1 Tb vegetable or chicken stock or bouillon cube
4 cups boiling water, divided
4 Tb white wine
1 cup green beans
1 cup asparagus
1 cup broccoli florets
1 cup frozen peas or frozen corn
2 Tb Neufchatel cream cheese
1/4 cup low fat milk
1/2 cup cheddar cheese
1/4 cup parmesan cheese
black pepper (to taste)

Green Vegetable Risotto | Famished Fish, Finicky Shark #SRC

Directions:
First prepare all the veggies. Dice the onion and bell peppers. Cut the green beans and asparagus into 1 inch pieces. I used canned asparagus because that’s what I had on hand, and I stirred it in towards the end, but I guarantee fresh is better. Cut the broccoli into small florets. Grate the cheeses and measure the rice and cream.

Fill a water kettle with water and bring to boiling.

Heat a large skillet over medium heat and add the oil. Heat through then stir in the rice, onion and bell pepper.

Sautee stirring continuously for 2 minutes.

Green Vegetable Risotto | Famished Fish, Finicky Shark #SRC

Add one cup of boiling water and the vegetable or chicken stock. Cook and stir about 5 minutes until the water is absorbed.

Green Vegetable Risotto | Famished Fish, Finicky Shark #SRC

Stir in the green beans, asparagus and broccoli. Then add another 1 cup of boiling water. Cook and stir about 5 minutes until the water is absorbed.

Green Vegetable Risotto | Famished Fish, Finicky Shark #SRC

As the vegetable begin to soften, add the frozen peas or corn and another 1 cup of boiling water. Cook and stir another 5 minutes until the water is absorbed.

Add 1 more cup of boiling water and cook and stir another 5 minutes until the water is absorbed. The vegetables will be tender by this point.

Green Vegetable Risotto | Famished Fish, Finicky Shark #SRC

Stir in the cream cheese and low fat milk and the grated cheeses.

Green Vegetable Risotto | Famished Fish, Finicky Shark #SRC

Cook and stir 1 minute until the milk is absorbed.

Green Vegetable Risotto | Famished Fish, Finicky Shark #SRC

Remove from heat, sprinkle with black pepper and serve. Makes 4 main dish or 8 side dish servings.

Green Vegetable Risotto | Famished Fish, Finicky Shark #SRC

Green Vegetable Risotto

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Number of servings: 8

Per Serving 262 calories

Fat 9 g

Carbs 34 g

Protein 10 g

8


Green Vegetable Risotto

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

  • 1 medium white onion
  • 1/2 green bell pepper
  • 1 Tb olive oil
  • 1 1/3 cups arborio risotto rice
  • 1 Tb vegetable or chicken stock or bouillon cube
  • 4 cups boiling water, divided
  • 4 Tb white wine
  • 1 cup green beans
  • 1 cup asparagus
  • 1 cup broccoli florets
  • 1 cup frozen peas or frozen corn
  • 2 Tb Neufchatel cream cheese
  • 1/4 cup low fat milk
  • 1/2 cup cheddar cheese
  • 1/4 cup parmesan cheese
  • black pepper (to taste)

Instructions

  1. First prepare all the veggies. Dice the onion and bell peppers. Cut the green beans and asparagus into 1 inch pieces. I used canned asparagus because that’s what I had on hand, and I stirred it in towards the end, but I guarantee fresh is better. Cut the broccoli into small florets. Grate the cheeses and measure the rice and cream.
  2. Fill a water kettle with water and bring to boiling.
  3. Heat a large skillet over medium heat and add the oil. Heat through then stir in the rice, onion and bell pepper.
  4. Sautee stirring continuously for 2 minutes.
  5. Add one cup of boiling water and the vegetable or chicken stock. Cook and stir about 5 minutes until the water is absorbed.
  6. Stir in the green beans, asparagus and broccoli. Then add another 1 cup of boiling water. Cook and stir about 5 minutes until the water is absorbed.
  7. As the vegetable begin to soften, add the frozen peas or corn and another 1 cup of boiling water. Cook and stir another 5 minutes until the water is absorbed.
  8. Add 1 more cup of boiling water and cook and stir another 5 minutes until the water is absorbed. The vegetables will be tender by this point.
  9. Stir in the cream cheese and low fat milk and the grated cheeses.
  10. Cook and stir 1 minute until the milk is absorbed.
  11. Remove from heat, sprinkle with black pepper and serve. Makes 4 main dish or 8 side dish servings.

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Greek Lemon Chicken Nachos with Chickpeas – #15MinuteSuppers

Greek Lemon Chicken Nachos with Chickpeas #15MinuteSuppers | Famished Fish, Finicky Shark

Okay I’m talking business now. My blog is called Famished Fish, Finicky Shark. So here’s to feeding my fish and my little shark!

Greek Lemon Chicken Nachos with Chickpeas #15MinuteSuppers | Famished Fish, Finicky Shark

I’m talking family and kid friendly food packed with flavor with catering to my autistic son’s needs. We started him on a gluten free diet last week to help with his behavior issues (which is working immensely by the way!) and I’ve had fun improvising new and creative ways to work this into all of our diets, without cutting out the fun of dinnertime.

Greek Lemon Chicken Nachos with Chickpeas #15MinuteSuppers | Famished Fish, Finicky Shark

These Greek Lemon Chicken Nachos with Chickpeas are packed with flavor and full of colorful nutrition. My family loved every bite, even my finicky shark was digging in with both hands!

And these couldn’t be simpler to throw together-in just 15 minutes too!

Ingredients:
1 1/4 lb chicken breast, chopped for stir fry
15 oz can garbanzo beans, rinsed and drained
2 Tb olive oil vinaigrette
1 Tb lemon juice
1 Tb dried oregano, crushed
1 tsp garlic salt
1/2 tsp black pepper

1 cup cucumber, peeled and diced
1 cup olives, chopped
1/2 cup green bell pepper, diced
2 Tb cilantro, minced
5 oz feta cheese, crumbled
1 Tb olive oil
1 Tb lemon juice
Dash garlic salt
Dash salt
Dash black pepper

1/2 pound tortilla chips
1 cup shredded cheddar cheese
1 tomato, sliced (optional)

Directions:

Preheat your oven broiler.

Heat a large non-stick skillet over medium heat. Toss the chicken with the vinaigrette and lemon and add to the skillet. Season with oregano, garlic salt and black pepper. Cook until no longer pink, about 4 minutes.

Greek Lemon Chicken Nachos with Chickpeas #15MinuteSuppers | Famished Fish, Finicky Shark

Meanwhile, chop the cucumber, bell pepper, olives, cilantro, and feta cheese and toss lightly in a medium bowl. Drizzle with olive oil and lemon juice and season with garlic salt, salt and pepper. Toss lightly and set aside.

Greek Lemon Chicken Nachos with Chickpeas #15MinuteSuppers | Famished Fish, Finicky Shark

Stir the chicken and add the garbanzo beans. Cook through another 4 minutes.

On a large foil lined baking sheet, layer half the tortilla chips, half the cheese, and half the chicken mixture. Repeat layers and place in broiler oven for 4-5 minutes, until tortilla chips are toasted cheese is lightly browned.

Greek Lemon Chicken Nachos with Chickpeas #15MinuteSuppers | Famished Fish, Finicky Shark

Remove from oven and top with Greek salsa mixture. Garnish with tomato slices, if desired. Dig in with forks and fingers.

Greek Lemon Chicken Nachos with Chickpeas #15MinuteSuppers | Famished Fish, Finicky Shark

How do you top your nachos?

You may also enjoy Hot Cheesy Spinach Dip with Bacon

Greek Lemon Chicken Nachos with Chickpeas

Prep Time: 3 minutes

Cook Time: 12 minutes

Total Time: 15 minutes

Number of servings: 6

Per Serving 910 calories

Fat 46 g

Carbs 74 g

Protein 53 g

6


Greek Lemon Chicken Nachos with Chickpeas

Weight Watchers PointsPlus®: 24

*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 Lemon Chicken and Garbanzo Beans

  • 1 1/4 lb chicken breast, chopped for stir fry
  • 15 oz can garbanzo beans, rinsed and drained
  • 2 Tb olive oil vinaigrette
  • 1 Tb lemon juice
  • 1 Tb dried oregano, crushed
  • 1 tsp garlic salt
  • 1/2 tsp black pepper
  • For the Greek Salsa

  • 1 cup cucumber, peeled and diced
  • 1 cup olives, chopped
  • 1/2 cup green bell pepper, diced
  • 2 Tb cilantro, minced
  • 5 oz feta cheese, crumbled
  • 1 Tb olive oil
  • 1 Tb lemon juice
  • Dash garlic salt
  • Dash salt
  • Dash black pepper
  • {For the Nachos]
  • 1/2 pound tortilla chips
  • 1 cup shredded cheddar cheese
  • 1 tomato, sliced (optional)

Instructions

  1. Preheat your oven broiler.
  2. Heat a large non-stick skillet over medium heat. Toss the chicken with the vinaigrette and lemon and add to the skillet. Season with oregano, garlic salt and black pepper. Cook until no longer pink, about 4 minutes.
  3. Meanwhile, chop the cucumber, bell pepper, olives, cilantro, and feta cheese and toss lightly in a medium bowl. Drizzle with olive oil and lemon juice and season with garlic salt, salt and pepper. Toss lightly and set aside.
  4. Stir the chicken and add the garbanzo beans. Cook through another 4 minutes.
  5. On a large foil lined baking sheet, layer half the tortilla chips, half the cheese, and half the chicken mixture. Repeat layers and place in broiler oven for 4-5 minutes, until tortilla chips are toasted cheese is lightly browned.
  6. Remove from oven and top with Greek salsa mixture. Garnish with tomato slices, if desired. Divide onto 6 plates and dig in, or serve as an appetizer platter.

Need more quick 15 minute recipe ideas? Check out these other great #15MinuteSuppers!

Follow 15 Minute Suppers on Facebook | Twitter | Instagram | Pinterest

and look for the #15MinuteSuppers hashtag too!

15 Minute Suppers

BLOGGERS: Would you like to join us at #15MinuteSuppers? We’d love to have you! Please check out the 15 Minute Suppers website or ask to join the Facebook group (for bloggers) to participate on Fridays…we’d love to have you join us.

S’mores Cookies – #SRC

S'mores Cookies | Famished Fish, Finicky Shark #SRC

I am so missing camping right now!!! We haven’t gone out all season and the Summer is fast approaching as California seemed to have completely bypassed Spring. Planning for a new baby is keeping us plenty busy on the weekends that I haven’t even booked a quick three day trip. 🙁

S'mores Cookies | Famished Fish, Finicky Shark #SRC

So it’s no wonder when I ran across these S’mores Cookies from Heather’s blog at Join Us, Pull Up A Chair that these are what I dove in to. I’m bringing the camping to us! This girl had so many cookies on her blog that I almost didn’t know what to choose. But the gooey marshmallows and sweet chocolate beckoned me to this particular recipe.

S'mores Cookies | Famished Fish, Finicky Shark #SRC

You see, I’m in this secret club…shhh…it’s a secret. It’s called The Secret Recipe Club. In this club we get assigned a top secret blog and our job is to find a yummy recipe from their blog and share it. But they don’t know until “share day”. (Are you having Kindergarten flash backs too?)

S'mores Cookies | Famished Fish, Finicky Shark #SRC

Yup, these S’mores Cookies are heavenly. I only made a couple slight changes. I used Hershey’s Milk Chocolate Chips, because we all know the good “fight for the biggest chunk of candy bar” deal with the kids around the campfire-and it’s gotta be a Hershey bar. And I’ve had stock of Golden Graham cereal due to my cereal cravings, so I just had to throw those in as the grahams, and no messy crushing was needed because my stand mixer did it all. Oh, and I threw in some extra marshmallows for some extra gooeyness.

Eat these babies fresh out of the oven and who needs a campfire!?!

Ingredients: (I doubled my recipe in the photos, but all ingredients below are for a single batch of 32 cookies)
3/4 cup unsalted butter, softened at room temperature
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 egg
2 tsp vanilla extract
1 3/4 cup flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup coarsely chopped graham crackers (2 full sized sheets) or 1 cup graham cereal
2 cups semi-sweet chocolate chips or milk chocolate chips
1 3/4 cups mini marshmallows

S'mores Cookies | Famished Fish, Finicky Shark #SRC

Directions:
First cream together your butter and sugars in a large stand mixer until fluffy.
Add in the egg and vanilla and beat until incorporated.

S'mores Cookies | Famished Fish, Finicky Shark #SRC

Combine the flour, baking powder, baking soda and salt in a medium bowl. Add half the flour mixture and beat until dough comes off sides. Beat in the remaining flour mixture.

S'mores Cookies | Famished Fish, Finicky Shark #SRC

Add the crushed graham crackers or graham cereal and mix again, scraping down the sides of the bowl as needed.

S'mores Cookies | Famished Fish, Finicky Shark #SRC

Stir or lightly beat in the chocolate chips.

S'mores Cookies | Famished Fish, Finicky Shark #SRC

Using a 2 Tb cookie scoop or large spoon, scoop out the cookie dough and press 4 marshmallows into the center of each with your thumb, letting the dough come up over the sides of the scoop.

S'mores Cookies | Famished Fish, Finicky Shark #SRC

Press the dough around the marshmallows to seal them inside. Set the cookie dough ball on a lined cookie sheet and continue with the remaining cookie dough, making about 3 dozen cookies.

S'mores Cookies | Famished Fish, Finicky Shark #SRC

Refrigerate dough balls for 2 hours or until needed, or freeze for 10 minutes until ready to bake. I did the freezer method, because I had to get these cookies ready for a Mother’s Day lunch. Yes, that’s me, baking on my own Mother’s Day while my family sleeps in. (On a side note, if you are doubling this recipe, you may need to return the dough to the refrigerator for a bit after you’ve made half, as the dough gets a bit sticky to work with at this point.)

S'mores Cookies | Famished Fish, Finicky Shark #SRC

Preheat your oven to 350F. Place cookies evenly spaced apart, placing 12 cookies on each cookie sheet. Bake for 8-9 minutes until set.

S'mores Cookies | Famished Fish, Finicky Shark #SRC

Let cool on the cookie sheet at least 10 minutes to allow the center to continue cooking before carefully transferring to a rack to cook completely. Or heck, just dig in to those babies-you know you want to!

And make sure to check out Heather’s blog!

S'mores Cookies | Famished Fish, Finicky Shark #SRC

S’mores Cookies

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Number of servings: 32

Per Serving 182 calories

Fat 8 g

Carbs 26 g

Protein 2 g

32


S’mores Cookies

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

  • 3/4 cup unsalted butter, softened at room temperature
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1 3/4 cup flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup coarsely chopped graham crackers (2 full sized sheets) or 1 cup graham cereal
  • 2 cups semi-sweet chocolate chips or milk chocolate chips
  • 1 3/4 cups mini marshmallows

Instructions

  1. First cream together your butter and sugars in a large stand mixer until fluffy. Add in the egg and vanilla and beat until incorporated.
  2. Combine the flour, baking powder, baking soda and salt in a medium bowl. Add half the flour mixture and beat until dough comes off sides. Beat in the remaining flour mixture.
  3. Add the crushed graham crackers or graham cereal and mix again, scraping down the sides of the bowl as needed. Stir or lightly beat in the chocolate chips.
  4. Using a 2 Tb cookie scoop or large spoon, scoop out the cookie dough and press 4 marshmallows into the center of each with your thumb, letting the dough come up over the sides of the scoop. Press the dough around the marshmallows to seal them inside. Set the cookie dough ball on a lined cookie sheet and continue with the remaining cookie dough, making about 3 dozen cookies.
  5. Refrigerate dough balls for 2 hours or until needed, or freeze for 10 minutes until ready to bake.
  6. Preheat your oven to 350F. Place cookies evenly spaced apart, placing 12 cookies on each cookie sheet. Bake for 8-9 minutes until set.
  7. Let cool on the cookie sheet at least 10 minutes to allow the center to continue cooking before carefully transferring to a rack to cook completely.


Creamy Homemade Mac N Cheese Spirals – #15MinuteSuppers

Creamy Homemade Mac N Cheese Spirals | Famished Fish, Finicky Shark #15MinuteSuppers

My finicky little shark Jesse adores the spiral mac n cheese from our local fresh food market Fresh and Easy. I mean adores! However, when I went in there a couple of weeks ago, they decided to switch their homemade spiral mac n cheese with elbow macaroni.

The nerve, I know! Don’t they know that creamy cheese sauce tastes so much better when it is swimming and spiraling in each little pasta crevice?

Creamy Homemade Mac N Cheese Spirals | Famished Fish, Finicky Shark #15MinuteSuppers

So Mommy to the rescue! I made my finicky shark my own version. And boy did he lap this plate of pasta up! I plan to make this again soon for him, but gluten free. He’s been going gluten free now for 4 days and he has had nearly perfect behavior and schoolwork all week long! Coincidence? I think not! I’m just going to swap out the flour for rice flour and the traditional pasta for quinoa and rice pasta. Yum!

Creamy Homemade Mac N Cheese Spirals | Famished Fish, Finicky Shark #15MinuteSuppers

Now to this creamy mac…it’s done in only 15 minutes…beat that blue box mac n cheese. But remember that I mention this is homemade, so this packs all the traditional homemade flavor of good old fashioned baked macaroni and cheese, with absolutely no artificial flavors. I was going for a replication of the packaged fresh foods mac here, and Jesse gave me two thumbs up.

And it’s a reduced fat version of the typical full fat mac, using low fat instead of full fat milk or heavy cream. So get a pot and grab these ingredients and whip this up for your famished fish today.

Creamy Homemade Mac N Cheese Spirals

Ingredients:
16 oz uncooked rotelli noodles (regular or gluten free)
1/4 cup butter
1/4 cup flour (or rice flour)
1/2 tsp mustard
1/2 tsp paprika
1 tsp salt
Dash Worcestershire sauce
3 cups low fat milk, divided
2 cups sharp cheddar cheese, divided

Directions:
Add uncooked pasta to a large pot of boiling water. Cook 9-11 minutes, according to package directions.

Meanwhile, in a medium sauce pan set over medium heat, melt the butter. When butter has melted, stir in flour to create a roux.

Slowly stir in 1 cup of milk and the mustard and paprika. Stir and cook until the mixture thickens. Add the remaining 2 cups of milk and the salt and worchestershire sauce.

Cook and stir 5 minutes until has thickened.

Creamy Homemade Mac N Cheese Spirals | Famished Fish, Finicky Shark #15MinuteSuppers

Stir in 1 1/2 cups of the sharp cheddar cheese. Stir the sauce until the cheese has melted.

Creamy Homemade Mac N Cheese Spirals | Famished Fish, Finicky Shark #15MinuteSuppers

Drain the pasta and return to large pot. Carefully pour the cheese sauce over the cooked pasta.

Creamy Homemade Mac N Cheese Spirals | Famished Fish, Finicky Shark #15MinuteSuppers

Stir gently to combine the cheese sauce and pasta.

Creamy Homemade Mac N Cheese Spirals | Famished Fish, Finicky Shark #15MinuteSuppers

Ladle the mac n cheese spirals into a large serving bowl and sprinkle with the remaining 1/2 cup of sharp cheddar cheese.

Creamy Homemade Mac N Cheese Spirals | Famished Fish, Finicky Shark #15MinuteSuppers

Enjoy every last cheesy creamy spoonful. Just typing about this makes me want to make this again very soon!

What is your favorite version of macaroni and cheese?

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Creamy Homemade Mac N Cheese Spirals

Prep Time: 3 minutes

Cook Time: 12 minutes

Total Time: 15 minutes

Number of servings: 8

Per Serving 757 calories

Fat 39 g

Carbs 65 g

Protein 36 g

6


Creamy Homemade Mac N Cheese Spirals

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

  • 16 oz uncooked rotelli noodles (regular or gluten free)
  • 1/4 cup butter
  • 1/4 cup flour (or rice flour)
  • 1/2 tsp mustard
  • 1/2 tsp paprika
  • 1 tsp salt
  • Dash Worcestershire sauce
  • 3 cups low fat milk, divided
  • 2 cups sharp cheddar cheese, divided

Instructions

  1. Add uncooked pasta to a large pot of boiling water. Cook 9-11 minutes, according to package directions.
  2. Meanwhile, in a medium sauce pan set over medium heat, melt the butter. When butter has melted, stir in flour to create a roux. Slowly stir in 1 cup of milk and the mustard and paprika. Stir and cook until the mixture thickens.
  3. Add the remaining 2 cups of milk and the salt and worchestershire sauce. Cook and stir 5 minutes until has thickened.
  4. Stir in 1 1/2 cups of the sharp cheddar cheese. Stir the sauce until the cheese has melted.
  5. Drain the pasta and return to large pot. Carefully pour the cheese sauce over the cooked pasta. Stir gently to combine the cheese sauce and pasta.
  6. Ladle the mac n cheese spirals into a large serving bowl and sprinkle with the remaining 1/2 cup of sharp cheddar cheese.
  7. Serve immediately.

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Loaded Guacamole BLTs by Better in Bulk

Skinny Alfredo Sauce by Our Healthy Life Journey

Creamy Homemade Mac N Cheese Spirals by Famished Fish, Finicky Shark

Tropical Smoothies with Chia Seeds by Around My Family Table

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