Shrimp Spring Rolls with Plum Sauce

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Shrimp Spring Rolls with Plum Sauce | Famished Fish, Finicky Shark

Every time we visit a local Vietnamese Pho restaurant spring rolls are the first thing we order. I love the little peanuts they sprinkle on top of the dipping sauce.

Shrimp Spring Rolls with Plum Sauce | Famished Fish, Finicky Shark

Spring rolls are serious food.  Seriously delicious. Seriously healthy. Seriously simple. Serious. They are probably one of my husband’s and my favorite appetizer. Or meal. And the kids like ’em too. Especially when they are packed with shrimp and served with this sweet hoisin plum sauce.

There is not much to making these either, and they are reasonably affordable. They are gluten free when made with gluten free sauces, so they are perfect for gluten sensitivities or my finicky shark with autism. Spring roll wrappers are made with whole grain rice and bean threads are made with mung beans. You can’t go wrong with those ingredients.

Shrimp Spring Rolls with Plum Sauce | Famished Fish, Finicky Shark

Shrimp Spring Rolls with Plum Sauce

Ingredients:
14 spring roll wrappers (rice paper)
6 oz peeled shrimp
1/4 wedge cabbage
4 oz bean threads (vermicilli)
2 tsp rice vinegar
1 tsp sesame oil
1 1/2 Tb oyster sauce
1/3 cup chopped peanuts or sunflower seeds

1/3 cup hoisin sauce
1/4 cup plum sauce
1 Tb water
2 Tb chopped peanuts or sunflower seeds

Directions:

Chop the peanuts (or sunflower seeds for those with peanut allergies).

Shrimp Spring Rolls with Plum Sauce | Famished Fish, Finicky Shark

Cook the bean threads (vermicelli) according to package directions, about 6 minutes.

Meanwhile, chop the cabbage into large shreds.

Combine the hoison sauce, plum sauce and water. Sprinkle with 2 Tb chopped peanuts and set aside.

Remove the bean threads from the boiling water with tongs and rinse under cold water.

Chop the shrimp, if desired and add to the cooking water from the bean threads. Cook until shrimp are pink, about 4 minutes.

Toss the bean threads with the rice vinegar, sesame oil, oyster sauce and peanuts. Stir in the shrimp.

Shrimp Spring Rolls with Plum Sauce | Famished Fish, Finicky Shark

Soak the rice paper wrappers in warm water for about 10 seconds, then transfer to a paper towel lined plate or cutting board.

Shrimp Spring Rolls with Plum Sauce | Famished Fish, Finicky Shark

Fill wrapper with a small amount of shredded cabbage and bean thread mixture.

Shrimp Spring Rolls with Plum Sauce | Famished Fish, Finicky Shark

Roll like a burrito, folding first one long end, then the sides and rolling completely to cover.

Shrimp Spring Rolls with Plum Sauce | Famished Fish, Finicky Shark

Aren’t they cute?

Shrimp Spring Rolls with Plum Sauce | Famished Fish, Finicky Shark

Pile them up and serve immediately with plum sauce or wrap in plastic wrap and refrigerate up to 24 hours.

Shrimp Spring Rolls with Plum Sauce | Famished Fish, Finicky Shark

Derived from Allergy Proof Recipes for Kids by Leslie Hammond and Lynne Marie Rominger

Shrimp Spring Rolls with Plum Sauce | Famished Fish, Finicky Shark

*For gluten sensitivities, look for gluten free, organic hoisin sauce, oyster sauce and plum sauce.

What is your favorite Vietnamese food?

You may also enjoy Spring Rolls with Apples and Peanuts or Mini Wonton Apple Pies

Shrimp Spring Rolls with Plum Sauce

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Number of servings: 7

Per Serving 369 calories

Fat 7 g

Carbs 63 g

Protein 13 g

7


Shrimp Spring Rolls with Plum Sauce

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

    For the Spring Rolls

  • 14 spring roll wrappers (rice paper)
  • 6 oz peeled shrimp
  • 1/4 wedge cabbage
  • 4 oz bean threads (vermicilli)
  • 2 tsp rice vinegar
  • 1 tsp sesame oil
  • 1 1/2 Tb oyster sauce
  • 1/3 cup chopped peanuts or sunflower seeds

    • For the Plum Sauce

  • 1/3 cup hoisin sauce
  • 1/4 cup plum sauce
  • 1 Tb water
  • 2 Tb chopped peanuts or sunflower seeds

Instructions

  1. Chop the peanuts (or sunflower seeds for those with peanut allergies).
  2. Cook the bean threads (vermicelli) according to package directions, about 6 minutes.
  3. Meanwhile, chop the cabbage into large shreds.
  4. Combine the hoisin sauce, plum sauce and water. Sprinkle with 2 Tb chopped peanuts and set aside.
  5. Remove the bean threads from the boiling water with tongs and rinse under cold water.
  6. Chop the shrimp, if desired and add to the cooking water from the bean threads. Cook until shrimp are pink, about 4 minutes.
  7. Toss the bean threads with the rice vinegar, sesame oil, oyster sauce and peanuts. Stir in the shrimp.
  8. Soak the rice paper wrappers in warm water for about 10 seconds, then transfer to a paper towel lined plate or cutting board.
  9. Fill wrapper with a small amount of shredded cabbage and bean thread mixture.
  10. Roll like a burrito, folding first one long end, then the sides and rolling completely to cover.
  11. Pile them up and serve immediately with plum sauce or wrap in plastic wrap and refrigerate up to 24 hours.

Notes

For gluten sensitivities, look for gluten free, organic hoisin sauce, oyster sauce and plum sauce.

 

Guilt Free Savory Turkey Spinach Tomato Penne

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Savory Turkey Spinach Tomato Penne | Famished Fish, Finicky Shark

Tonight was just like any other week night. Rush home for ABA therapy for Jesse, get the kids fed, relax in front of the television. With all the hustle and bustle I figured a simple enough dish to get on the table in a reasonable time was a pasta and ground turkey dish. And it was simple enough to make my Jesse a batch of gluten free pasta as well.

Savory Turkey Spinach Tomato Penne | Famished Fish, Finicky Shark

What’s special about this pasta is that it really was just supposed to taste basic.

But the combination of savory ground turkey, calcium packed spinach, rich tomato and chicken broth base, and aromatic herbs made this dish pop. Even my famished fish and finicky shark loved it. And this is recipe is perfectly autism friendly, full of protein and veggies and substituted with a gluten free pasta.

Savory Turkey Spinach Tomato Penne | Famished Fish, Finicky Shark

Once the flavor medley hit my taste buds, I just had to get on the computer and share this with my readers. So in case you are wondering where the prep shots are, I didn’t even think about it, because this was just dinner. But I hope these final results pics are enough to get you drooling enough to get to kitchen and make this guilt free pasta dish yourself.

Savory Turkey Spinach Tomato Penne | Famished Fish, Finicky Shark

If you are feeling brave, feel free to throw on some diced pickled jalapenos-they made my pregnant cravings leap for joy!

Savory Turkey Spinach Tomato Penne

Ingredients:

12 oz Barilla Veggie Tomato & Carrot Penne
1 lb Jennie-O turkey breakfast sausage
16 oz frozen chopped spinach
14.5 oz can italian style diced tomatoes
1 cup chicken broth flavored with tomato
1 Tb tomato paste
1/2 onion chopped
3 cloves garlic minced
1 Tb canola or olive oil
1 Tb flaked celery
1 tsp oregano
1/2 tsp salt
1/4 cup Parmesan cheese
6 pickled jalapeños, diced (optional)

What is your favorite pasta mix in when you are in a hurry?

You may also enjoy Penne with Sundried Tomatoes and Baby Lima Beans with Crumbled Bacon

Savory Turkey Spinach Tomato Penne

Prep Time: 2 minutes

Cook Time: 18 minutes

Total Time: 20 minutes

Number of servings: 6

Per Serving 342 calories

Fat 26 g

Carbs 15 g

Protein 15 g

6


Savory Turkey Spinach Tomato Penne

Weight Watchers PointsPlus®: 9

*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

  • 12 oz Barilla Veggie Tomato & Carrot Penne
  • 1 lb Jennie-O turkey breakfast sausage
  • 16 oz frozen chopped spinach
  • 14.5 oz can italian style diced tomatoes
  • 1 cup chicken broth with tomato flavor
  • 1/2 onion chopped
  • 3 cloves garlic minced
  • 1 Tb tomato paste
  • 1 Tb canola or olive oil
  • 1 Tb flaked celery
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/4 cup Parmesan cheese
  • 6 pickled jalapeños, diced (optional)

Instructions

  1. Bring a large pot of water to boiling and prepare the pasta according to the package directions.
  2. In a large skillet sauté the onion and garlic in the oil over medium heat, until softened.
  3. Stir in the ground turkey sausage. Continue cooking until turkey is cooked through and browned.
  4. Add the flaked celery, oregano and salt. Stir to combine.
  5. Stir in the chicken broth, tomato paste, frozen chopped spinach and entire can of Italian style tomatoes.
  6. Simmer about 5-10 minutes until heated through and flavors are mingled.
  7. Remove from heat and pour over the drained pasta. Sprinkle with the parmesan cheese and toss to combine.
  8. Serve immediately. Garnish with additional parmesan cheese and jalapeños, if desired.

 

Carne Asada Sope Salad – #15MinuteSuppers

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Carne Asada Sope Salad | Famished Fish, Finicky Shark #15MinuteSuppers

I love the traditional Mexican restaurants. You know the ones with fresh homemade tortillas and tostada shells and hot non-greasy refried beans topped with fresh crumbled Mexican cheese. Those are the best!

So I was in the mood for some fresh Mexican food. But I also wanted a sope and I also wanted a taco. I haven’t made sopes in a while and I remembered those are the perfect combination of a tostada and a taco. And I thought the freshest way to make the sope is on top of a salad.

Carne Asada Sope Salad | Famished Fish, Finicky Shark #15MinuteSuppers

If you’ve never heard of a sope, it is a wonderful thick homemade tortilla cup that is fried to a crisp outside and a tender inside. It is traditionally served with refried beans and meat and/or queso fresco. And it’s delicious if you didn’t gather that!

And the best way to make these for dinner is quick and simple. If you ever have more time on your hands, it would be fun to make a family cooking night out of preparing the sopes yourselves with a bag of masa harina and some water. Delicious and so fun! But when you’re in a rush to get dinner on the table…

Carne Asada Sope Salad | Famished Fish, Finicky Shark #15MinuteSuppers

All you need is some premade sope shells, a can of pinto beans, some oil for frying and a pound of fajita meat along with some fresh ingredients and you’ll have a Carne Asada Sope Salad to enjoy in only 15 minutes!

Carne Asada Sope Salad | Famished Fish, Finicky Shark #15MinuteSuppers

Carne Asada Sope Salad

Ingredients:
8 packaged sope shells
1 40 oz. can pinto beans, undrained
1 lb. beef fajita strips
1 head green leaf lettuce, shredded
2 roma tomatoes, diced
1 cup diced nopales, cooked or pickled
8 oz. queso fresco, crumbled
8 oz. light sour cream
8 dashes hot sauce
salt and pepper
6 Tb canola oil, plus more for frying

Carne Asada Sope Salad | Famished Fish, Finicky Shark #15MinuteSuppers

Directions:
First preheat about 1 inch of canola oil in a skillet for the sopes. Preheat 4 Tb of canola oil in another skillet for the pinto beans. And preheat a third skillet with 2 Tb canola oil for the steak.

Once the oil is hot fry the sope shells batches at a time, flipping them over after they turn golden. This should take about 2 minutes per side, and 4 sopes per batch.

Add the un-drained can of pinto beans to the 4 Tb of oil and bring to a simmer. Once the beans are simmering smash them with a masher until they are the consistency you would like.

Carne Asada Sope Salad | Famished Fish, Finicky Shark #15MinuteSuppers

Brown the steak in the third saucepan with the 2 Tb canola oil and a bit of salt and pepper until it is cooked through.

Carne Asada Sope Salad | Famished Fish, Finicky Shark #15MinuteSuppers

It should brown well as the oil cooks off and into the beef.

Carne Asada Sope Salad | Famished Fish, Finicky Shark #15MinuteSuppers

Meanwhile, while the sope shells, pinto beans and steak are cooking, chop or shred the lettuce, dice your favorite fresh veggies such as tomatoes, cucumbers, avocados, onions or cilantro, and set them aside. Crumble the queso fresco and set aside some cooked or pickled and drained nopales, if desired.

If you’ve never tried nopales, now is the time to do so. They are packed with vitamins and highly benefit the digestive system. I would pinpoint their flavor and texture to a cross between green beans and asparagus.

Remove the sopes to drain on a paper towel.

Carne Asada Sope Salad | Famished Fish, Finicky Shark #15MinuteSuppers

Spread a small amount of beans on each sope shell and place on a plate on top of a pile of lettuce.

Carne Asada Sope Salad | Famished Fish, Finicky Shark #15MinuteSuppers

Top each sope with carne asada steak, queso fresco and desired fresh vegetables. We used fresh tomatoes and fresh boiled nopales from our garden. Purely authentic here!

Carne Asada Sope Salad | Famished Fish, Finicky Shark #15MinuteSuppers

Dollop with sour cream and drizzle with hot sauce to dress the salad.

Devour immediately.

Carne Asada Sope Salad

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Number of servings: 8

Per Serving 881 calories

Fat 29 g

Carbs 105 g

Protein 54 g

8


Carne Asada Sope Salad

Weight Watchers PointsPlus®: 23

*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

  • 8 packaged sope shells
  • 1 40 oz. can pinto beans, undrained
  • 1 lb. beef fajita strips
  • 1 head green leaf lettuce, shredded
  • 2 roma tomatoes, diced
  • 1 cup diced nopales, cooked or pickled
  • 8 oz. queso fresco, crumbled
  • 8 oz. light sour cream
  • 8 dashes hot sauce
  • salt and pepper
  • 6 Tb canola oil, plus more for frying

Instructions

  1. First preheat about 1 inch of canola oil in a skillet for the sopes. Preheat 4 Tb of canola oil in another skillet for the pinto beans. And preheat a third skillet with 2 Tb canola oil for the steak.
  2. Once the oil is hot fry the sope shells batches at a time, flipping them over after they turn golden. This should take about 2 minutes per side, and 4 sopes per batch.
  3. Add the un-drained can of pinto beans to the 4 Tb of oil and bring to a simmer. Once the beans are simmering smash them with a masher until they are the consistency you would like.
  4. Brown the steak in the third saucepan with the 2 Tb canola oil and a bit of salt and pepper until it is cooked through. It should brown well as the oil cooks off and into the beef.
  5. Meanwhile, while the sope shells, pinto beans and steak are cooking, chop or shred the lettuce, dice your favorite fresh veggies such as tomatoes, cucumbers, avocados, onions or cilantro, and set them aside. Crumble the queso fresco and set aside some cooked or pickled and drained nopales, if desired.
  6. Remove the browned sopes to drain on a paper towel.
  7. Spread a small amount of beans on each sope shell and place on a plate on top of a pile of lettuce.
  8. Top each sope with carne asada steak, queso fresco and desired fresh vegetables.
  9. Dollop with sour cream and drizzle with hot sauce to dress the salad.

Notes

If you’ve never tried nopales, now is the time to do so. They are packed with vitamins and highly benefit the digestive system. I would pinpoint their flavor and texture to a cross between green beans and asparagus.

What is your favorite traditional Mexican dish?

You may also enjoy Pupusas (Salvadorian StuffedTortillas)

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 SuppersBLOGGERS: 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.

 

Pineapple Beef Burgers with Spicy Sriracha Mayo and Avocado – #SRC

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Pineapple Beef Burgers with Spicy Sriracha Mayo and Avocado | Famished Fish, Finicky Shark #SRC

 

It’s another month and another Secret Recipe to reveal via The Secret Recipe Club.

The month of June brings a season of barbequing which means lots and lots of grilled goodies. So I thought it only perfect to make Heather’s Pineapple Beef Burgers with Spicy Sriracha Mayo. If only I had remembered to pick up the Sriracha-doh! But I improvised and processed a blend of garlic chili paste, chili paste, tomato paste, vinegar and water and what would you know-the taste was very similar if not almost spot on. So I went with that. And I feel this gave our burgers just the right flavors to still be able to call this a Sriracha burger.

Pineapple Beef Burgers with Spicy Sriracha Mayo and Avocado | Famished Fish, Finicky Shark #SRC

Now on to the burger. This burger starts with a juicy beef patty with bits of onion scattered inside with tasty Worcestershire sauce and a kick of garlic. It is topped with creamy avocado, sweet pineapple and a spicy zing of sriracha mayo. All jammed inside of a soft burger bun. Yea, my mouth watered too.

Ingredients:
1 pound ground beef
1 egg
1/4 cup panko bread crumbs
1/2 cup chopped green onion
1 tbsp Worcestershire sauce
2 cloves garlic, minced
pinch of sea salt and pepper
1/4 cup shredded mozzarella
4 pineapple rings
1/3 cup mayo
3 tbsp sriracha
4 whole wheat hamburger buns, toasted
toppings: avocado, grilled onion, spinach, sliced tomato

Pineapple Beef Burgers with Spicy Sriracha Mayo and Avocado | Famished Fish, Finicky Shark #SRC

Directions:
First heat your stovetop or outdoor grill to a medium heat.
In a large bowl mix together the ground beef, egg, panko bread crumbs, green onion, Worcestershire sauce, garlic and salt and pepper. Mix well, but lightly. I ran out of green onions, so I used red. And I used gluten free panko crumbs for my Jesse bear. 😉

Pineapple Beef Burgers with Spicy Sriracha Mayo and Avocado | Famished Fish, Finicky Shark #SRC

Shape into 4 equal sized patties and lay on the grill to cook.

Pineapple Beef Burgers with Spicy Sriracha Mayo and Avocado | Famished Fish, Finicky Shark #SRC

In a small bowl, combine the mayo and sriracha and set aside.

Pineapple Beef Burgers with Spicy Sriracha Mayo and Avocado | Famished Fish, Finicky Shark #SRC

Slice any burgers toppings you’d like, such as avocado, onions or tomatoes. And maybe some shredded cabbage or fresh baby spinach.

Flip the hamburgers carefully after about 4 minutes and cook through on the other side about 4 minutes more, or until desired doneness.

Pineapple Beef Burgers with Spicy Sriracha Mayo and Avocado | Famished Fish, Finicky Shark #SRC

Toast the burger buns if desired on the opposite side of the grill.

Assemble the burgers, dividing the sriracha mayo, mozzarella cheese and other toppings equally among all four burgers.

Pineapple Beef Burgers with Spicy Sriracha Mayo and Avocado | Famished Fish, Finicky Shark #SRC

I have to say this burger was delicious! Mouth watering and reminiscent of a tropical spicy meatloaf burger. I will make this again! And you may need some milk for this one. 😉

Thanks Fit Mama Real Food for sharing this recipe!

Pineapple Beef Burgers with Spicy Sriracha Mayo and Avocado

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Number of servings: 4

Per Serving 1133 calories

Fat 52 g

Carbs 148 g

Protein 34 g

4


Pineapple Beef Burgers with Spicy Sriracha Mayo and Avocado

Weight Watchers PointsPlus®: 32

*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 pound ground beef
  • 1 egg
  • 1/4 cup panko bread crumbs
  • 1/2 cup chopped green onion
  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic, minced
  • pinch of sea salt and pepper
  • 1/4 cup shredded mozzarella
  • 4 pineapple rings
  • 1/3 cup mayo
  • 3 tbsp sriracha sauce
  • 4 whole wheat hamburger buns, toasted
  • 1 avocado, sliced or mashed

Instructions

  1. First heat your stovetop or outdoor grill to a medium heat.
  2. In a large bowl mix together the ground beef, egg, panko bread crumbs, green onion, Worcestershire sauce, garlic and salt and pepper. Mix well, but lightly.
  3. Shape into 4 equal sized patties and lay on the grill to cook.
  4. In a small bowl, combine the mayo and sriracha and set aside.
  5. Slice any burgers toppings you’d like, such as avocado, onions or tomatoes. And maybe some shredded cabbage or fresh baby spinach.
  6. Flip the hamburgers carefully after about 4 minutes and cook through on the other side about 4 minutes more, or until desired doneness.
  7. Toast the burger buns if desired on the opposite side of the grill.
  8. Assemble the burgers, dividing the sriracha mayo, mozzarella cheese and other toppings equally among all four burgers.

Notes

toppings: avocado, grilled onion, spinach, sliced tomato

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Caramel Banana Cheesecake Smoothies – #15MinuteSuppers

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Caramel Banana Cheesecake Smoothie | Famished Fish, Finicky Shark #15MinuteSuppers

Another long day at work means a refreshing and satisfying after work treat. My kids get after school snacks, so why can’t I get an after work snack?

And I’ll get it done in less than 15 minutes so I can get dinner going for everyone too.

Caramel Banana Cheesecake Smoothie | Famished Fish, Finicky Shark #15MinuteSuppers

I like smoothies because you can create almost anything. It tastes like a meal and fills you up like a meal.

Especially this Caramel Banana Cheesecake Smoothie. It’s full of Potassium rich bananas, protein filled low fat cottage cheese, probiotic packed low fat organic vanilla yogurt and fiber full oats. With little bits of other goodies like sweet caramel, spiced cinnamon and delicious vanilla. Not to mention a sprinkling of shortbread cookie.

Yea, that’s a meal.

Caramel Banana Cheesecake Smoothie | Famished Fish, Finicky Shark #15MinuteSuppers

Ingredients:
1/2 cup low fat cottage cheese
1/2 cup nonfat organic vanilla yogurt
1 cup low fat milk
1 cup Ice
1 1/2 large bananas
1 oz Neufchatel cream cheese
1/4 cup dry oats
2-3 packets Truvia sweetener
1 Tb caramel syrup
dash cinnamon
1 tsp vanilla extract

Caramel Banana Cheesecake Smoothie | Famished Fish, Finicky Shark #15MinuteSuppers

Directions:
Throw everything in the blender except the ice and blend well.

Caramel Banana Cheesecake Smoothie | Famished Fish, Finicky Shark #15MinuteSuppers

Add the ice cubes and blend until combined.

Caramel Banana Cheesecake Smoothie | Famished Fish, Finicky Shark #15MinuteSuppers

Then garnish with additional caramel syrup streamed inside 2 large glasses or 4 small glasses, and fill with smoothie mixture, then top with crushed cookies.

Easy peasy.

Makes 32 oz. of delicious smoothie.

Caramel Banana Cheesecake Smoothie | Famished Fish, Finicky Shark #15MinuteSuppers

Unfortunately I had to share these with my kids. Of course, they inhaled them!

Caramel Banana Cheesecake Smoothies

Prep Time: 5 minutes

Total Time: 5 minutes

Number of servings: 4

Per Serving 224 calories

Fat 5 g

Carbs 36 g

Protein 10 g

4


Caramel Banana Cheesecake Smoothies

Weight Watchers PointsPlus®: 6

*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

    Smoothie

  • 1/2 cup low fat cottage cheese
  • 1/2 cup nonfat organic vanilla yogurt
  • 1 cup low fat milk
  • 1 cup Ice
  • 1 1/2 large bananas
  • 1 oz Neufchatel cream cheese
  • 1/4 cup dry oats
  • 2-3 packets Truvia sweetener
  • 1 Tb caramel syrup
  • dash cinnamon
  • 1 tsp vanilla extract

    • Garnish

  • 2 Tb caramel syrup
  • 1 shortbread cookie, crushed

Instructions

  1. Put all ingredients in a blender except the ice and blend well.
  2. Add the ice cubes and blend until combined.
  3. Garnish with additional caramel syrup streamed inside 2 large glasses or 4 small glasses, and fill with smoothie mixture, then top with crushed shortbread cookie if desired.

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.

Gluten Free Sneaky Double-Meat-Balls

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Gluten Free Sneaky Double-Meat-Balls | Famished Fish, Finicky Shark

I’ve been itching to share this sneaky recipe with you all. And I’ve been itching to make some stroganoff meatballs over mashed potatoes with another batch. You see, I made a double batch, fully intending to make two recipes out of these,  and I LEFT THEM ON THE COUNTER ALL NIGHT! Gah, the horror—I HATE wasting food.

Gluten Free Sneaky Double-Meat-Balls | Famished Fish, Finicky Shark

But there is no need to hold out on sharing these Gluten Free Sneaky Double-Meat-Balls any longer. You can still use them in spaghetti and marinara, or on a meatball sub, or swimming in sweet honey BBQ sauce.

You see, the trick to these meatballs is they are cooked in the sauce. And they get every bit more tender in their saucy bath. And the sneaky part…they are full of bits of vitamin pack cabbage that you really can’t see at all, or taste whatsoever, but the kids get that dose of veggies they need.

Gluten Free Sneaky Double-Meat-Balls | Famished Fish, Finicky Shark

For a double batch to make two meals, follow the ingredients and directions below. For a single batch, cut the recipe in half. Have fun mushing and mixing!

Ingredients:
1 lb ground beef
1 lb ground pork
2 slices gluten free multi grain bread
1/2 cup cabbage, grated
1/2 cup onion, diced
2 gloves garlic, minced
2 eggs, slightly beaten
1 Tb Italian seasoning
1 tsp salt
1/2 tsp pepper

Directions:
In a small food processor, break down the gluten free multi grain bread into fine crumbs.

Combine all the ingredients in a large bowl and mix well. You can use a stand mixer or take off your rings and mix with your bare hands. It’s completely fine either way.

Next roll the mixture into 1 1/2 meatballs, making 32 meatballs for a half batch and 64 meatballs for a double batch.

Cook the meatballs in simmering liquid about 20-25 minutes until cooked through. You can even cook these meatballs in a soup. They are very versatile.

To save the second batch for later, boil in water and freeze on wax paper until set, then transfer to a plastic ziplock bag for freezer storage, up to 2 weeks. Reheat in sauce of choice.

Gluten Free Sneaky Double-Meat-Balls | Famished Fish, Finicky Shark

Enjoy, enjoy. My boys couldn’t get enough of these!

Gluten Free Sneaky Double-Meat-Balls

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Number of servings: 12

Per Serving 228 calories

Fat 17 g

Carbs 4 g

Protein 15 g

12


Gluten Free Sneaky Double-Meat-Balls

Weight Watchers PointsPlus®: 6

*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 lb ground beef
  • 1 lb ground pork
  • 2 slices gluten free multi grain bread
  • 1/2 cup cabbage, grated
  • 1/2 cup onion, diced
  • 2 gloves garlic, minced
  • 2 eggs, slightly beaten
  • 1 Tb Italian seasoning
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

  1. In a small food processor, break down the gluten free multi grain bread into fine crumbs.
  2. Combine all the ingredients in a large bowl and mix well. You can use a stand mixer or take off your rings and mix with your bare hands. It’s completely fine either way.
  3. Next roll the mixture into 1 1/2 meatballs, making 32 meatballs for a half batch and 64 meatballs for a double batch.
  4. Cook the meatballs in simmering liquid such as marinara sauce, BBQ sauce, or stroganoff sauce, about 20-25 minutes until cooked through. You can even cook these meatballs in a soup or plain water. They are very versatile.

Notes

For a double batch to make two meals, follow the ingredients and directions below. For a single batch, cut the recipe in half. Have fun mushing and mixing! To save the second batch for later, boil in water and freeze on wax paper until set, then transfer to a plastic ziplock bag for freezer storage, up to 2 weeks. Reheat in sauce of choice.

What is your favorite meatball dish?

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