Sneaky Baked Potato Soup

Sneaky Baked Potato Soup | Famished Fish, Finicky Shark

Have you noticed a slight vegetable addiction lately?

First I plowed through zucchini in pasta and muffins and then I trickle in some cauliflower, but now I thought I’d throw in some cauliflower full force. (But nobody needs to know.)

That’s because this Baked Potato Soup is Sneaky!

Sneaky Baked Potato Soup | Famished Fish, Finicky Shark

In each bite of this chunky and creamy baked potato soup is hidden gems of white cauliflower florets, sure to please your taste buds and your body.

Sneaky Baked Potato Soup | Famished Fish, Finicky Shark

So grab a big old pot and lets get cooking!

Sneaky Baked Potato Soup

Ingredients:
2.5 lbs baking potatoes or red potatoes, scrubbed and rinsed
8oz package breakfast sausage links
1/2 head cauliflower, roughly chopped
3 1/2 cups lowfat milk, divided
8 oz light cream cheese, softened
2 Tb butter
2 Tb grated white onion
4 oz Colby Jack cheese, sliced or grated
1 tsp garlic salt
1/2 tsp salt
1/2 tsp black pepper
1 cup light sour cream

I baked these potatoes in the microwave, but this casserole dish didn’t do me justice. So next time, as I hope you do this time, I’m going to bake the potatoes traditionally. And by traditionally I mean using my microwave’s “baked potato” button. 😉

So bake your scrubbed potatoes however you like and continue as directed.

Sneaky Baked Potato Soup | Famished Fish, Finicky Shark

Again, the microwave thing didn’t work for me, but I had all these lovely pictures, so let’s just do this in a big pot, yes?

Roughly chop the potatoes and add to a large dutch pan over the stovetop.

Chop the sausage into small chunks and the cauliflower into small florets and add to the potatoes.

Sneaky Baked Potato Soup | Famished Fish, Finicky Shark

Add 1/2 cup of water to the bottom of the pan and cover and steam over medium heat for a few minutes, until the sausage is cooked through and the cauliflower is tender.

Top with the cream cheese.

Sneaky Baked Potato Soup | Famished Fish, Finicky Shark

Then add the remaining ingredients except the sour cream.

Sneaky Baked Potato Soup | Famished Fish, Finicky Shark

Cook and stir until thickened and all ingredients are tender.

Sneaky Baked Potato Soup | Famished Fish, Finicky Shark

Ladle into bowls and top with 2 Tb light sour cream for each bowl.

Sneaky Baked Potato Soup | Famished Fish, Finicky Shark

Oh my yum! Hearty, chunky, creamy and oh so good.

How do you sneak veggies into your kids favorite soup?

You may also enjoy Skinny Creamy Chicken and Mushroom Soup with Wild Rice

Sneaky Baked Potato Soup

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Number of servings: 8

Per Serving 481 calories

Fat 30 g

Carbs 38 g

Protein 17 g

8


Sneaky Baked Potato Soup

Weight Watchers PointsPlus®: 13

*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

  • 2.5 lbs baking potatoes or red potatoes, scrubbed and rinsed
  • 8oz package breakfast sausage links
  • 1/2 head cauliflower, roughly chopped
  • 3 1/2 cups lowfat milk, divided
  • 8 oz light cream cheese, softened
  • 2 Tb butter
  • 2 Tb grated white onion
  • 4 oz Colby Jack cheese, sliced or grated
  • 1 tsp garlic salt
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup light sour cream

Instructions

  1. Scrub the potatoes and microwave on the baked potato setting, about 15 minutes.
  2. Carefully remove the potatoes from the microwave and roughly chop the potatoes and add to a large dutch pan over the stovetop. You may leave the skin on or peel them.
  3. Chop the sausage into small chunks and the cauliflower into small florets and add to the potatoes.
  4. Add 1/2 cup of water to the bottom of the pan and cover and steam over medium heat for a few minutes, until the sausage is cooked through and the cauliflower is tender.
  5. Top with the cream cheese. Then add the remaining ingredients except the sour cream. Cook and stir until thickened and all ingredients are tender.
  6. Ladle into bowls and top with 2 Tb light sour cream for each bowl.

Veggie Gratin Cheesy Mostaccioli Bake

Veggie Gratin Cheesy Mostaciolli Bake | Famished Fish, Finicky Shark

I’m all for stuffing my family with veggies. Especially beautiful ones. And what better time than when veggies are abundant in the stores and wonderfully priced. Hey, we all love a thrifty meal right?

I had an indecisive moment of making baked mostaccioli or veggie gratin one evening.

And so became the birth of this wonderful dish.

This Mostaccioli Dish is unique in a Veggie Gratin kind of way. That’s because it’s a Veggie Gratin married to Cheese Mostaccioli! It’s layers of pasta and vegetables covered in a rich cheese sauce.

Veggie Gratin Cheesy Mostaciolli Bake | Famished Fish, Finicky Shark

And did I mention this is topped with white cheddar buttery crackers and cheese???

Veggie Gratin Cheesy Mostaciolli Bake | Famished Fish, Finicky Shark

And every bite is a delectable one with vitamin packed veggies and calcium rich cheeses. (Shhh, the kids don’t need to know it’s good for them.)

Veggie Gratin Cheesy Mostaciolli Bake | Famished Fish, Finicky Shark

Veggie Gratin Cheesy Mostaccioli Bake

Ingredients:

10 oz dry Mostaccioli pasta
4 carrots, sliced 1/4″
2 zucchini, sliced 1/4″
1/2 head of cauliflower, cut into florets
5 Tb butter
5 Tb flour
1 tsp salt
1 tsp dried basil
1/4 tsp black pepper
4 2/3 cups lowfat milk
2 cups Colby Jack cheese, shredded, divided
1/2 cup Parmesan cheese, shredded
1 cup lowfat cottage cheese
2/3 cup cheddar style baked crackers, crushed

Preheat the oven to 350F.

Prepare the pasta according to package directions. When the pasta is done, remove it with a slotted spoon and set aside.

While the pasta is cooking, prepare the carrots, zucchini and cauliflower and set aside.

Add the vegetables to the boiling pasta water after the pasta has been removed. Cook 5 minutes and drain well.

Veggie Gratin Cheesy Mostaciolli Bake | Famished Fish, Finicky Shark

In a separate large pot set over medium heat, melt the butter.

Veggie Gratin Cheesy Mostaciolli Bake | Famished Fish, Finicky Shark

Add the flour and stir to combine to create a thick roux. Cook 2 minutes.

Veggie Gratin Cheesy Mostaciolli Bake | Famished Fish, Finicky Shark

Carefully pour in the milk and add 1 cup of shredded Colby jack and all of the parmesan cheese and seasonings. Stir well and heat through.

Stir in the cooked pasta.

Veggie Gratin Cheesy Mostaciolli Bake | Famished Fish, Finicky Shark

Spray a large casserole dish or 13×9 inch baking pan with cooking spray.

Spread 1/3 of the pasta and cheese mixture over the bottom.

Veggie Gratin Cheesy Mostaciolli Bake | Famished Fish, Finicky Shark

Top with 1/3 of the vegetables.

Veggie Gratin Cheesy Mostaciolli Bake | Famished Fish, Finicky Shark

Then top with 1/3 of the cottage cheese.

Veggie Gratin Cheesy Mostaciolli Bake | Famished Fish, Finicky Shark

Repeat the layers twice more. Top with crushed white cheddar or butter crackers.

Veggie Gratin Cheesy Mostaciolli Bake | Famished Fish, Finicky Shark

Bake covered at 350F until hot and bubbly, about 40-45 minutes.

Carefully remove from the oven and uncover.

Sprinkle with remaining cup of cheese and let rest for 10 minutes.

Veggie Gratin Cheesy Mostaciolli Bake (2)

Serve with a crisp green salad if desired and some Twisted Cheesy Breadsticks.

Veggie Gratin Cheesy Mostaccioli Bake

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 5 minutes

Number of servings: 8

Per Serving 571 calories

Fat 29 g

Carbs 47 g

Protein 31 g

8


Veggie Gratin Cheesy Mostaccioli Bake

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

  • 10 oz dry Mostaccioli pasta
  • 4 carrots, sliced 1/4″
  • 2 zucchini, sliced 1/4″
  • 1/2 head of cauliflower, cut into florets
  • 5 Tb butter
  • 5 Tb flour
  • 1 tsp salt
  • 1 tsp dried basil
  • 1/4 tsp black pepper
  • 4 2/3 cups lowfat milk
  • 2 cups Colby Jack cheese, shredded, divided
  • 1/2 cup Parmesan cheese, shredded
  • 1 cup lowfat cottage cheese
  • 2/3 cup cheddar style baked crackers, crushed

Instructions

  1. Preheat the oven to 350F.
  2. Prepare the pasta according to package directions. When the pasta is done, remove it with a slotted spoon and set aside.
  3. While the pasta is cooking, prepare the carrots, zucchini and cauliflower and set aside.
  4. Add the vegetables to the boiling pasta water after the pasta has been removed. Cook 5 minutes and drain well.
  5. In a separate large pot set over medium heat, melt the butter. Add the flour and stir to combine to create a thick roux. Cook for 2 minutes.
  6. Carefully pour in the milk and add 1 cup of shredded Colby, the parmesan cheese and seasonings. Stir well and heat through. Stir in the cooked pasta.
  7. Spray a large casserole dish or 13×9 inch baking pan with cooking spray.
  8. Spread 1/3 of the pasta and cheese mixture over the bottom. Top with 1/3 of the vegetables. Then top with 1/3 of the cottage cheese. Repeat the layers twice more. Top with crushed white cheddar or butter crackers.
  9. Bake covered at 350F until hot and bubbly, about 40-45 minutes.
  10. Carefully remove from the oven and uncover. Sprinkle with remaining cup of cheese and let rest for 10 minutes.

Notes

Serve with a crisp green salad if desired and some breadsticks.

 

Home Made Summer-The Spicy-Spice Rubbed Tri Tip

Spice Rubbed Tri Tip | Famished Fish, Finicky Shark

It’s been said that beef tri tip is a West Coast thing. If that’s the case then I’m so sorry! Tri tip is one of my all time favorite cuts of beef, but hey if you can’t find tri tip in your neck of the woods, then by all means, get some sirloin, or beef ribs. Whatever your fancy, Joris’s Spicy Rub from Home Made Summer Cookbook Review and Giveaway has got to be a must try in your kitchen.

This unique spicy rub will last a few summer meals in your spice jar and is super easy to make. Flavors of lemon zest, Chinese five-spice, fresh ground chiles, garlic and sweet cardamom give this rub an extra appeal. And the turmeric adds beautiful color. (Hey, did you think beef was always yellow?)

Joris’s Spicy Rub

Ingredients:
2 Tb Chinese five-spice powder
1 Tb garlic powder
1-2 dried cayenne chiles, ground
finely grated zest of 1 1/2 lemons
1 Tb turmeric
1 Tb cardamom
1/2-1 Tb salt
1/2 Tb pepper

Spiced Rub on TriTip | Famished Fish, Finicky Shark

Mix all the rub ingredients together and store in an airtight spice jar in the pantry.

Spiced Rub on TriTip | Famished Fish, Finicky Shark

When you are ready to cook, rub down your meat of choice-even chicken-with the beautiful rub, wrap the meat in plastic wrap for a few hours and let the rub do the rest.

You don’t need any oil for this rub, hence the DRY rub. The fats in the meat will do their job and let those spices get to work on the grill or under the broiler.

When you are ready to grill, unwrap the meat and place it on a greased grill and cook the meat by pound according to the cooking guidelines of your meat.

Spiced Rub on TriTip | Famished Fish, Finicky Shark

My tri tip took about 45 minutes on medium low on my indoor grill with plenty of flipping and flopping. 😉

And of course, zucchini had to join the party!

Spiced Rub on TriTip | Famished Fish, Finicky Shark

Bon appetite!

Adapted from Home Made Summer by Yvette van Boven

Don’t forget to enter the Giveaway!

Home Made Summer-The Sweet-Strawberry Peach Tart

Strawberry Peach Tart | Famished Fish, Finicky Shark

This was my perfect breakfast. If I could make this every week, I would do just that.

The perfect buttery flaky crust and the just sweet enough fruity filling with the slightest amount of tart, is the way I would describe this Strawberry Peach Tart from Home Made Summer Cookbook Review and Giveaway.

This tart will be in my book indefinitely! I especially like that I can use just about any fruit in my kitchen, fruit bowl, or freezer! Yep, I used frozen fruit here and it was delicious. Fresh frozen sliced peaches and whole strawberries were my fruit of choice for this tart. After the fruit has been doused with sugar, it is ready to go into the freshly rolled tart crust.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Strawberry Peach Tart

Ingredients:
1 1/2 cups flour
pinch salt
1 Tb sugar
9 Tb cold butter, cut into chunks
3 Tb ice water

Filling:
4 cups fresh (or frozen) fruit
pinch salt
4 Tb sugar

First make the dough.

Combine the flour, salt and sugar in a food processor and pulse. Add the cold butter and pulse until the consistency of cold peas.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Add the ice water and pulse until a tight dough forms. Wrap it in plastic wrap and place in the refrigerator for 30 minutes.

Then make the fruit.

Sprinkle freshly sliced peaches, whole frozen strawberries, blueberries, apples or whatever you like, with the salt and sugar. Stir and set aside for 30 minutes.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Preheat the oven to 400F.

On a floured board, roll the chilled dough into a rough 12 inch circle.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Transfer the dough carefully to parchment paper or a silicone baking mat on a baking sheet.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Arrange the fruit in the center of the dough, leaving 1 1/2-2 inches around.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Carefully fold the extra crust edge over the fruit, pinching any dough together that cracks. Don’t worry if it looks imperfect, it looks better that way.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Bake for about 35 minutes, until the crust is golden brown.

Strawberry Peach Tart | Famished Fish, Finicky Shark

The tart tastes best warm and fresh out of the oven. Sprinkle generously with powdered sugar or dollop with fresh whipped cream.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Oh so good! Makes 8 beautiful slices.

Adapted from Home Made Summer by Yvette van Boven

Don’t forget to enter the Giveaway!

Strawberry Peach Tart

Prep Time: 40 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 15 minutes

Number of servings: 8

Per Serving 257 calories

Fat 13 g

Carbs 32 g

Protein 3 g

8


Strawberry Peach Tart

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 Crust

  • 1 1/2 cups flour
  • pinch salt
  • 1 Tb sugar
  • 9 Tb cold butter, cut into chunks
  • 3 Tb ice water
  • For the Filling

  • 4 cups fresh (or frozen) fruit
  • pinch salt
  • 4 Tb sugar

Instructions

  1. First make the dough. Combine the flour, salt and sugar in a food processor and pulse. Add the cold butter and pulse until the consistency of cold peas.
  2. Add the ice water and pulse until a tight dough forms. Wrap it in plastic wrap and place in the refrigerator for 30 minutes.
  3. Then make the fruit. Sprinkle freshly sliced peaches, whole frozen strawberries, blueberries, apples or whatever you like, with the salt and sugar. Stir and set aside for 30 minutes.
  4. Preheat the oven to 400F.
  5. On a floured board, roll the chilled dough into a rough 12 inch circle.
  6. Transfer the dough carefully to parchment paper or a silicone baking mat on a baking sheet.
  7. Arrange the fruit in the center of the dough, leaving 1 1/2-2 inches around.
  8. Carefully fold the extra crust edge over the fruit, pinching any dough together that cracks. Don’t worry if it looks imperfect, it looks better that way.
  9. Bake for about 35 minutes, until the crust is golden brown.

Notes

The tart tastes best warm and fresh out of the oven. Sprinkle generously with powdered sugar or dollop with fresh whipped cream.

Home Made Summer-The Hearty-Hearty Zucchini Cake with Lemon Icing

Hearty Zucchini Cake with Lemon Icing | Famished Fish, Finicky Shark

Okay, this Hearty Zucchini Cake with Lemon Icing from Home Made Summer Cookbook Review and Giveaway is so super fantabulous I can’t say it enough. This cake brings back childhood memories of European cakes and pastries. It’s nutty, fruity and dense and tangy. The flavors mingle so nicely together and it tastes amazing cold with coffee!

Hearty Zucchini Cake with Lemon Icing | Famished Fish, Finicky Shark

Fresh grated zucchini, big juicy cranberries, plump raisins and roasted nuts are packed into this hearty and hearty healthy cake.

Hearty Zucchini Cake with Lemon Icing | Famished Fish, Finicky Shark

Seriously, if you don’t head to your kitchen and make this now, then head to the store, get the ingredients and make it this weekend!

Hearty Zucchini Cake with Lemon Icing | Famished Fish, Finicky Shark

You won’t regret it!

Hearty Zucchini Cake with Lemon Icing

Ingredients:
2 cups self rising flour
2/3 cup brown sugar, packed
Pinch salt
1 tsp cinnamon
1 large zucchini, grated
1 cup raisins
1 cup cranberries
3/4 cup hazelnuts or mixed mixed nuts, toasted and chopped
2 large eggs
2 tsp vanilla
1/2 cup canola oil
Cooking spray

Lemon glaze:
Finely grated zest of one lemon
1-2 Tb fresh squeezed lemon juice
1 1/2 cups powdered sugar

Hearty Zucchini Cake with Lemon Icing | Famished Fish, Finicky Shark

Preheat the oven to 350F. Spray a loaf pan or 1 1/2 quart baking pan with cooking spray and set aside.

Whisk together the self-rising flour, brown sugar, salt and cinnamon.

Hearty Zucchini Cake with Lemon Icing | Famished Fish, Finicky Shark

Stir in the grated zucchini, cranberries, raisins and roasted nuts.

Hearty Zucchini Cake with Lemon Icing | Famished Fish, Finicky Shark

Beat the eggs, vanilla and oil in a separate bowl and combine with the flour mixture.

Pour batter into prepared pan.

Hearty Zucchini Cake with Lemon Icing | Famished Fish, Finicky Shark

Bake for 60-75 minutes, until a toothpick inserted in the center comes out clean.

While the cake is cooling on a rack, zest the lemon.

Hearty Zucchini Cake with Lemon Icing | Famished Fish, Finicky Shark

Juice the lemon and combine it with the lemon zest.

Hearty Zucchini Cake with Lemon Icing | Famished Fish, Finicky Shark

Add the lemon juice and zest 1/2 tablespoon at a time to the powdered sugar and mix well until it is the consistency of a thin yogurt.

Drizzle the icing over the cooled cake.

Hearty Zucchini Cake with Lemon Icing | Famished Fish, Finicky Shark

Slice and enjoy. Serves 16.

Hearty Zucchini Cake with Lemon Icing | Famished Fish, Finicky Shark

Adapted from Home Made Summer by Yvette van Boven

Don’t forget to enter the Giveaway!

Hearty Zucchini Cake with Lemon Icing

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Number of servings: 16

Per Serving 277 calories

Fat 11 g

Carbs 43 g

Protein 4 g

16


Hearty Zucchini Cake with Lemon Icing

Weight Watchers PointsPlus®: 8

*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 Zucchini Cake

  • 2 cups self rising flour
  • 2/3 cup brown sugar, packed
  • Pinch salt
  • 1 tsp cinnamon
  • 1 large zucchini, grated
  • 1 cup raisins
  • 1 cup cranberries
  • 3/4 cup hazelnuts or mixed mixed nuts, toasted and chopped
  • 2 large eggs
  • 2 tsp vanilla
  • 1/2 cup canola oil
  • Cooking spray
  • For the Lemon glaze

  • Finely grated zest of one lemon
  • 1-2 Tb fresh squeezed lemon juice
  • 1 1/2 cups powdered sugar

Instructions

  1. Preheat the oven to 350F. Spray a loaf pan or 1 1/2 quart baking pan with cooking spray and set aside.
  2. Whisk together the self-rising flour, brown sugar, salt and cinnamon.
  3. Stir in the grated zucchini, cranberries, raisins and roasted nuts.
  4. Beat the eggs, vanilla and oil in a separate bowl and combine with the flour mixture.
  5. Pour batter into prepared pan.
  6. Bake for 60-75 minutes, until a toothpick inserted in the center comes out clean.
  7. While the cake is cooling on a rack, zest the lemon. Juice the lemon and combine it with the lemon zest. Add the lemon juice and zest 1/2 tablespoon at a time to the powdered sugar and mix well until it is the consistency of a thin yogurt.
  8. Drizzle the icing over the cooled cake, slice and serve.

 

Home Made Summer-Hearty, Sweet, & Spicy-Cookbook Review and Giveaway

Home Made Summer Giveaway | Famished Fish, Finicky Shark

Photo edit by Jennifer Tammy

It’s a Home Made Summer. When I think of Summer, I do think of home made foods. Home made salads and pastries bursting with fresh fruits and vegetables. Fresh meats rubbed down with fresh herbs and spices. Food that makes your taste buds sing.

That is exactly what Home Made Summer by Yvette van Boven is all about-fresh creations that are HOME MADE.

I had fun reviewing Yvette’s unique cookbook and browsing through so many recipe options.

 

I settled on something Hearty…

The Hearty Zucchini Cake with Lemon Icing was bursting with nuts and fruits and vitamin packed zucchini, the cake itself dense and hearty. The lemon icing was the kicker-it offered the perfect amount of zing and sweetness and tied right into the cake. I really could eat this all day! (Recipe found here!)

Hearty Zucchini Cake | Famished Fish, Finicky Shark

 

I settled on something Sweet…

The Strawberry Peach Tart, which could be made with just about any fruit, was so close to perfection I wondered why I shouldn’t make this every week. I must have devoured 3 slices with my coffee the morning I made it. The crust was especially flaky and buttery and melted in my mouth and the fruit was just tart enough with the perfect amount of sweetness. Some fresh whipped cream on top finished it off nicely. (Recipe found here!)

Strawberry Peach Tart | Famished Fish, Finicky Shark

 

I settled on something Spicy…

This unique Spice Rub can be made in advance and rubbed on just about any meat before it hits the grill. I chose Tri Tip for this particular rub, which consisted of Asian spices, fresh herbs, ground chiles and lemon zest. It was pretty good! (Recipe found here!)

Spicy Rubbed TriTip | Famished Fish, Finicky Shark

All of these recipes were delicious and unique in their own ways.

For a chance to try these recipes and more, enter the Rafflecopter giveaway below AND read up on my fellow Bloggers’ posts to try more recipes NOW.

a Rafflecopter giveaway

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Beer Batter Bread with Jalapeño Popper Butter – #SRC

Beer Batter Bread with Jalapeno Popper Butter | Famished Fish, Finicky Shark #SRC

Another month and another Secret Recipe Club reveal.

I went for the Beer Batter Bread.  I mean, I could have gone for some Chai-Spiced Scones or the more delectable looking Bailey’s Brownies. This girl loves her goodies with some goodies, if you know what I mean.

This girl being  Ellie Hoboken who blogs over at The Hobo Kitchen.  Ellie resides in New Jersey, but is originally from the Bahamas, where a lot of her dishes such as the Bahamian Fire Engine are inspired from. And in all inspiration from her spicy side, I spiced up this Beer Batter Bread after drooling over her post on a Jalapeño Relleno Bake.

Beer Batter Bread with Jalapeno Popper Butter | Famished Fish, Finicky Shark #SRC

This Beer Batter Bread is hearty, moist and every bit what you would expect out of a traditional beer bread.  The beer gives the bread a sweet and savory tang and you won’t want to stop at one slice. Try topping the bread with some halved jalapenos for a pretty look and a spicy kick. Or slather it with some jalapeno popper butter for even more pizazz.

Ingredients:

Jalapeno Popper Butter (Optional):
1/2 cup butter, softened
3 oz fat free cream cheese, softened
2 oz Colby Jack cheese, finely shredded
1/4 tsp paprika
3 whole pickles jalapeños, seeded and chopped

Beer Batter Bread:
3 cups flour
3 Tb brown sugar
1 Tb baking powder
1 tsp salt
12 oz can room temperature beer
2 whole pickled jalapeños, sliced in half lengthwise
4 Tb butter, melted

Directions:

Preheat the oven to 375F.

Grease a loaf pan with cooking spray.

Beer Batter Bread with Jalapeno Popper Butter | Famished Fish, Finicky Shark #SRC

In a medium bowl combine softened butter, cream cheese, cheese, paprika and diced pickled jalapenos. Cream together well and refrigerate.

Beer Batter Bread with Jalapeno Popper Butter | Famished Fish, Finicky Shark #SRC

In a large bowl whisk together the flour, brown sugar, baking powder and salt.

Beer Batter Bread with Jalapeno Popper Butter | Famished Fish, Finicky Shark #SRC

Pour in the can of beer. Mix well.

Beer Batter Bread with Jalapeno Popper Butter | Famished Fish, Finicky Shark #SRC

Spoon batter into the prepared loaf pan, spreading evenly. Top with halved pickled jalapenos, if desired. Brush with melted butter.

Beer Batter Bread with Jalapeno Popper Butter | Famished Fish, Finicky Shark #SRC

Bake for 35-40 minutes, until toothpick inserted in center comes out clean.

Cool slightly before removing from pan. Slice and serve with jalapeno popper butter, if desired.

Beer Batter Bread with Jalapeno Popper Butter | Famished Fish, Finicky Shark #SRC

This bread will go perfectly with a bowl of chili beans or some spicy meatball soup.

I just ate mine for a hearty snack-it was delicious!

Beer Batter Bread with Jalapeño Popper Butter – #SRC

Prep Time: 5 minutes

Cook Time: 40 minutes

Number of servings: 16

Per Serving 202 calories

Fat 10 g

Carbs 22 g

Protein 4 g

16


Beer Batter Bread with Jalapeño Popper Butter – #SRC

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

    For the Jalapeno Popper Butter (Optional

  • 1/2 cup butter, softened
  • 3 oz fat free cream cheese, softened
  • 2 oz Colby Jack cheese, finely shredded
  • 1/4 tsp paprika
  • 3 whole pickles jalapeños, seeded and chopped
  • For the Beer Batter Bread

  • 3 cups flour
  • 3 Tb brown sugar
  • 1 Tb baking powder
  • 1 tsp salt
  • 12 oz can room temperature beer
  • 2 whole pickled jalapeños, sliced in half lengthwise
  • 4 Tb butter, melted

Instructions

  1. Preheat the oven to 375F.
  2. Grease a loaf pan with cooking spray.
  3. In a medium bowl combine softened butter, cream cheese, cheese, paprika and diced pickled jalapenos. Cream together well and refrigerate.
  4. In a large bowl whisk together the flour, brown sugar, baking powder and salt.
  5. Pour in the can of beer. Mix well.
  6. Spoon batter into the prepared loaf pan, spreading evenly. Top with halved pickled jalapenos, if desired. Brush with melted butter.
  7. Bake for 35-40 minutes, until toothpick inserted in center comes out clean.
  8. Cool slightly before removing from pan. Slice and serve with jalapeno popper butter, if desired.

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Peanut Butter Chocolate Spread

Peanut Butter Chocolate Spread | Famished Fish, Finicky Shark

I was cruising through Pinterest one day and I stumbled upon the most simple of recipes. It literally showed how to make your own peanut butter with a variety of mix ins, like mixed nuts and CHOCOLATE!

I had to make this with my boys! And of course they licked plenty of spoons.

Peanut Butter Chocolate Spread | Famished Fish, Finicky Shark

All I needed was:

2 cups of roasted and salted peanuts
1 1/4 cups powdered sugar
1/2 cup cocoa powder
1/4 tsp salt
2-3 Tb peanut oil

And a food processor!

Peanut Butter Chocolate Spread | Famished Fish, Finicky Shark

We started by pulsing the peanuts in the food processor. We took turns pushing the button and let it spin like crazy at other times.

Peanut Butter Chocolate Spread | Famished Fish, Finicky Shark

It got pretty creamy. We liked it extra creamy so we streamed in some peanut oil.

Peanut Butter Chocolate Spread | Famished Fish, Finicky Shark

And gave it another spin.

Peanut Butter Chocolate Spread | Famished Fish, Finicky Shark

Then we added the powdered sugar, cocoa powder and salt.

Peanut Butter Chocolate Spread | Famished Fish, Finicky Shark

This mixed up nicely-yum!

Peanut Butter Chocolate Spread | Famished Fish, Finicky Shark

This stuff is great on warm toast. I also stuffed some inside of Gluten Free Peanut Butter Chocolate Cupcakes that I made on the same day.

Peanut Butter Chocolate Spread | Famished Fish, Finicky Shark

Yep, this stuff is mega addicting!

Store this stuff in the refrigerator up to 2 weeks.

Peanut Butter Chocolate Spread

Prep Time: 3 minutes

Cook Time: 5 minutes

Total Time: 8 minutes

Number of servings: 16

Per Serving 167 calories

Fat 12 g

Carbs 15 g

Protein 5 g

16


Peanut Butter Chocolate Spread

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 roasted and salted peanuts
  • 1 1/4 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1/4 tsp salt
  • 2-3 Tb peanut oil

Instructions

  1. In a food processor, pulse the peanuts until they are a chunky consistency, stopping to scrape the sides as needed.
  2. When the peanuts have reached a creamy texture, stream in the peanut oil until it is the desired consistency. More may be needed when adding the sugar and chocolate.
  3. Add the powdered sugar and cocoa powder with the salt and mix well.
  4. Serve on toast or with fresh fruit, as desired.

Notes

Store in an airtight container in the refrigerator up to 2 weeks.

Simply Creamy Zucchini Alfredo

Simply Creamy Zucchini Alfredo | Famished Fish, Finicky Shark

My daddy has a green thumb. When I asked him what he was doing on Father’s Day weekend, he said he was gardening on Saturday and sitting in his garden to enjoy it on Sunday. I was vaguely hinting for us to have a nice brunch to celebrate. We did end up going out to lunch with the family and having a meet up at his house shortly after.

But when he brought in some zucchinis the following week, I could see why he was so fond of his garden. Look at this zucchini! This is only half of what was left after I created a meal of Simple Creamy Zucchini Alfredo and a batch of Chocolate Nutella Zucchini Banana Muffins.

This zucchini is nearly 4 pounds of vitamin and fiber packed goodness.

Simply Creamy Zucchini Alfredo | Famished Fish, Finicky Shark

So off to making this simple dinner. Of course, it was gobbled up by the family. And it took just 20 minutes to make.

Simply Creamy Zucchini Alfredo | Famished Fish, Finicky Shark

The simplicity of boiling spaghetti and tossing in some thin strips of fresh zucchini at the last moments of tenderness, then topping the pile of pasta and veggies with a creamy buttery sauce will have you wanting to head to the kitchen and make this yourself.

Simply Creamy Zucchini Alfredo | Famished Fish, Finicky Shark

Each bite is filled with saucy yummy goodness.

Simple Creamy Zucchini Alfredo

Ingredients:
1/2 cup butter, divided
8 oz Neufchâtel cream cheese
4 cloves garlic, minced
2/3 cup light sour cream
2 cups milk
1/2 cup Parmesan cheese
3/4 tsp salt
1/4 tsp pepper
1/4 tsp basil, crushed
1 lb spaghetti or other similar pasta
2 cups zucchini, julienned or spiraled

Now I love my Pampered Chef Julienne Peeler, and that is what I happily used to peel through this zucchini and make wonderful long noodle style strips to mix in the actual noodles. My kids loved it-except one-he doesn’t actually like this particular green vegetable. Unless of course it’s crammed into my Chocolate Nutella Zucchini Banana Muffins.

Simply Creamy Zucchini Alfredo | Famished Fish, Finicky Shark

In a large pot  bring 6-8 cups of lightly salted water to boiling, add the spaghetti noodles (the ones pictured below are brown rice noodles for my gluten free kiddo). Cook according to package directions. When the noodles have about 2-3 minutes to go, stir in the zucchini noodles.

Drain well. Return to the pasta and vegetables to the pot and add 1/4 cup of butter. Stir and set aside.

Simply Creamy Zucchini Alfredo | Famished Fish, Finicky Shark

In a large sauce pan over medium heat, melt the remaining 1/4 cup of butter and minced garlic. Then stir in the cream cheese.

Simply Creamy Zucchini Alfredo | Famished Fish, Finicky Shark

Stir in the sour cream, milk, parmesan cheese and seasonings and heat through.

Simply Creamy Zucchini Alfredo | Famished Fish, Finicky Shark

Toss the cream sauce with the pasta and vegetable noodles, swirl onto a fork and enjoy.

Simply Creamy Zucchini Alfredo | Famished Fish, Finicky Shark

And for a quick and easy leftover night with this pasta dish, layer the pasta in a greased casserole dish with sliced deli ham and one cup of shredded mozzarella cheese. Cover and bake in a 375F oven for 30 minutes until heated through and bubbly, removing the cover for the last 10 minutes to brown on top. This Ham and Cheese Zucchini Noodle Casserole is delish!

Simply Creamy Zucchini Alfredo | Famished Fish, Finicky Shark

Check out this nutrition information and try this recipe too! Creamy Homemade Mac N Cheese Spirals

Simply Creamy Zucchini Alfredo

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 8

Per Serving 508 calories

Fat 28 g

Carbs 50 g

Protein 15 g

8


Simply Creamy Zucchini Alfredo

Weight Watchers PointsPlus®: 14

*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 spaghetti or other similar pasta
  • 2 cups zucchini, julienned or spiraled
  • 1/2 cup butter, divided
  • 8 oz Neufchâtel cream cheese
  • 4 cloves garlic, minced
  • 2/3 cup light sour cream
  • 2 cups milk
  • 1/2 cup Parmesan cheese
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp basil, crushed

Instructions

  1. In a large pot bring 6-8 cups of lightly salted water to boiling, add the spaghetti noodles. Cook according to package directions. When the noodles have about 2-3 minutes to go, stir in the zucchini noodles.
  2. Drain well. Return to the pasta and vegetables to the pot and add 1/4 cup of butter. Stir and set aside.
  3. In a large sauce pan over medium heat, melt the remaining 1/4 cup of butter and minced garlic. Then stir in the cream cheese.
  4. Stir in the sour cream, milk, parmesan cheese and seasonings and heat through.
  5. Toss the cream sauce with the pasta and vegetable noodles and serve immediately.

Notes

For a quick and easy leftover night with this pasta dish, layer the pasta in a greased casserole dish with 4 oz sliced deli ham and one cup of shredded mozzarella cheese. Cover and bake in a 375F oven for 30 minutes until heated through and bubbly, removing the cover for the last 10 minutes to brown on top. This Ham and Cheese Zucchini Noodle Casserole is delish!

 

Chocolate Nutella Zucchini Banana Muffins

Chocolate Nutella Zucchini Banana Muffins | Famished Fish, Finicky Shark

It was love at first bite. I had an abundance of zucchini from my daddy’s mega garden and I could think of nothing yummier than a zucchini based dessert. With of course, some chocolate hazelnut Nutella spread. And bananas. And chocolate. And chocolate chips. Oh my.

Chocolate Nutella Zucchini Banana Muffins | Famished Fish, Finicky Shark

And then I took a second bite. And now I just have to make another batch of these. Seriously, I will. As soon as this is done, I’m getting up and making more of these bad babies.

These muffins will have you wondering if they are a muffin or a heavenly slice of chocolate cake. They are moist, not overly sugary, and just the right amount of flavor combinations.

They are perfection. Oh, and I snuck in some ground flax seeds, shhh. You’ll get your fiber from the zucchini, banana and flax for sure!

Now on to the recipe…

Ingredients:
1 ripe banana
2 cups grated zucchini, drained of liquid
1 egg
2 Tb ground flax
2 Tb cold water
3 Tb Nutella
3 Tb canola oil
1 1/4 cups flour
1/3 cup unsweetened coco powder
1/3 cup sugar
1/3 cup brown sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp baking powder
1/3 cup mini chocolate chips

Preheat oven to 375F.

In a large bowl mash banana with grated and drained zucchini. Tip: grate the zucchini and place in a colander set over a bowl for a few minutes to allow excess liquid to drain. Set aside.

Chocolate Nutella Zucchini Banana Muffins | Famished Fish, Finicky Shark

Beat the egg and flax and water. Beat in the Nutella and canola oil, scraping the sides of the bowl as necessary.

Chocolate Nutella Zucchini Banana Muffins | Famished Fish, Finicky Shark

Whisk the remaining dry ingredients, excluding the chocolate chips, in a large bowl.

Slowly beat the dry ingredients into the wet mixture.

Chocolate Nutella Zucchini Banana Muffins | Famished Fish, Finicky Shark

Add the banana and zucchini and the chocolate chips. Mix well to combine.

Chocolate Nutella Zucchini Banana Muffins | Famished Fish, Finicky Shark

Prepare a muffin pan with cooking spray or cupcake liners.

Spoon batter evenly into all 12 muffin cups, using all the batter.

Chocolate Nutella Zucchini Banana Muffins | Famished Fish, Finicky Shark

Bake at 375F for 25-30 minutes, until a toothpick inserted in the center of one comes out clean.

Chocolate Nutella Zucchini Banana Muffins | Famished Fish, Finicky Shark

Serve warm or at room temperature. Refrigerate remaining muffins up to one week, though I doubt they will last that long in your house. 😉

Based on this recipe by Peanut Butter and Onion

You may also enjoy Lowfat Whole Wheat and Oat Chocolate Chip Morning Muffins

Chocolate Nutella Zucchini Banana Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Number of servings: 12

Per Serving 203 calories

Fat 7 g

Carbs 32 g

Protein 3 g

12


Chocolate Nutella Zucchini Banana Muffins

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

  • 1 ripe banana
  • 2 cups grated zucchini, drained of liquid
  • 1 egg
  • 2 Tb ground flax
  • 2 Tb cold water
  • 3 Tb Nutella
  • 3 Tb canola oil
  • 1 1/4 cups flour
  • 1/3 cup unsweetened coco powder
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/3 cup mini chocolate chips

Instructions

  1. Preheat oven to 375F.
  2. In a large bowl mash banana with grated and drained zucchini. Tip: grate the zucchini and place in a colander set over a bowl for a few minutes to allow excess liquid to drain. Set aside.
  3. Beat the egg and flax and water. Beat in the Nutella and canola oil, scraping the sides of the bowl as necessary.
  4. Whisk the remaining dry ingredients, excluding the chocolate chips, in a large bowl.
  5. Slowly beat the dry ingredients into the wet mixture.
  6. Add the banana and zucchini and the chocolate chips. Mix well to combine.
  7. Prepare a muffin pan with cooking spray or cupcake liners.
  8. Spoon batter evenly into all 12 muffin cups, using all the batter.
  9. Bake at 375F for 25-30 minutes, until a toothpick inserted in the center of one comes out clean.

Notes

Serve warm or at room temperature. Refrigerate remaining muffins up to one week.