It’s All Greek To Me – Cookbook Giveaway #FallForGreek

Have you ever been approached with an opportunity that you wanted to leap at? I mean, jump into the pool and dive in?
That’s exactly how I felt when I was offered the chance to review and giveaway It’s All Greek To Me by Debbie Matenopoulos.

It's All Greek to Me | Famished Fish, Finicky Shark

I adore Greek food! Absolutely adore it.

It's All Greek to Me | Famished Fish, Finicky Shark
It’s so fresh and overwhelming with taste and it screams healthy ingredients. Nuts and oils and fruits and vegetables with grilled or baked proteins make up the majority of recipes in Debbie’s book.
Debbie was born in Virginia of Greek decent. Debbie’s own love of her family’s traditional food and desire to stay fit and healthy convinced her to write her own cookbook, where she delves into the food and dabbles little family stories on each recipe. Debbie has also had a career as an entertainment news reporter and television host,¬†including televisions’ The View.
I could spend forever in this book and can’t wait to make the traditional Greek Cookies covered in sesame seeds that are compared to how America traditionalizes chocolate chip cookies.
I chose to make a meal out of four of Debbie’s mouth watering recipes.
For one, I had to make the Skorthalia, especially after reading the little family story blurb of a relative mistaking it for mashed potatoes and his face turning red.
The Skorthalia, or Garlic Sauce made with Potatoes, is typically served with cod (but I swear I could smear it on everything!). I even froze my leftover sauce in an ice cube tray for later!
So of course I made the Oven Fried Cod-just so I could have the Skorthalia. The Cod was the most amazing baked fish I ever made. My family inhaled it.

It's All Greek to Me | Famished Fish, Finicky Shark
And right alongside the cod recipe was a recipe for Seafood Rice, which was a basic risotto with shrimp and mussels. I omitted the mussels so my kids would eat it, and swapped frozen peas for frozen mixed veggies. All the same ūüėČ It was so savory and delicious.

It's All Greek to Me | Famished Fish, Finicky Shark
And finally I added the Greek Village Salad, which is almost considered a staple for most meals. That was refreshingly tasty, of course.
It's All Greek to Me | Famished Fish, Finicky Shark

¬†Come “Fall for Greek” with me with It’s All Greek, and enter the Giveaway below. And check out this quick recipe for Skorthalia. I hope you love it as much as I do!

It's All Greek to Me | Famished Fish, Finicky Shark

If you’d like to try these recipes, please enter the raffle below to win a FREE copy of Debbie’s cookbook.
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Skorthalia-Garlic Sauce Made with Potatoes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 24

Per Serving 96 calories

Fat 7 g

Carbs 8 g

Protein 1 g

24


Skorthalia-Garlic Sauce Made with Potatoes

Serve with baked cod or fish at room temperature. Store up to 5 days, covered in the refrigerator. *Tip: Freeze in ice cube trays for later use as individual servings.

Ingredients

  • 4 large Yukon Gold Potatoes, peeles
  • 2 Tb plus 1 1/2 tsp sea salt, and more to taste
  • 5 cloves garlic
  • 3/4 cup extra virgin olive oil
  • 2 Tb fresh squeezed lemon juice (1 lemon)

Instructions

  1. Cut the peeled potatoes into 2" chunks and place in a large pot. Cover the potatoes with cold water and stir in the 2 Tb sea salt. Bring to a boil and boil over medium-high heat for 15-20 minutes.
  2. Drain in a colander and immediately process in a food processor. Add the garlic and additional salt and process until smooth.
  3. Slowly stream in the olive oil with the machine running, followed by the lemon juice. Add more salt to taste, if desired.
  4. Makes 1 1/2 cups, or 24 servings at 2 Tb each.

Notes

Weight Watchers PointsPlus¬ģ: 3*Nutritional value may vary depending upon which ingredients are used.*PointsPlus¬ģ calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Sloppy Joe Lasagna

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

People often don’t forget food. Ask someone to remember that special occasion and they might be able to tell you what they were wearing, who was there at the time, or what color the curtains were, but ask them what they ate that day‚Ķ and you may just¬†hear a mouthful.

  • I remember when my mom had her first baby shower with my little brother and how much I loved the spaghetti salad.
  • I¬†remember on my first date I ordered a green salad, of course a salad.
  • I remember every Mexican dish served at my wedding.
  • I remember the exact flavors of the chilaquiles I was enjoying before I found out my grandfather was¬†in the hospital and ready to meet Jesus. I still think of my grandfather every time I make chilaquiles.

So it’s no wonder every time I think of Sloppy Joe Lasagna I will think of my daughter. Because that is the last meal I cooked for the family the night she was born.

And it was soooooo good!

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

Layers of al dente pasta sheets folded around sweet home style sloppy joe filling (recipe here) with rich melted mozzarella cheese and hearty ricotta layers. I will never forget that meal.

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

Sloppy Joe Lasagna

Ingredients:
10 sheets dry lasagna noodles
6 cups leftover sloppy joe filling
8 oz part skim mozzarella cheese
16 oz part skim ricotta cheese
1 egg
3/4 cup parmesan cheese, divided
1 tsp garlic salt
1 tsp dried parsley
14.5 oz can sliced Italian roma tomatoes, liquid reserved
cooking spray

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

Preheat the oven to 350F.

Bring a large pot of salted water to boil and cook the lasagna noodles according to package directions. Drain and lay the noodles flat on damp paper towels.

Spray¬†a large 13×9 inch¬†baking dish with cooking spray.

In a medium bowl combine the ricotta cheese, egg and 1/2 cup parmesan cheese with garlic salt and parsley. Set aside.

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

Slice the mozzarella cheese thinly and set aside.

Drain the canned tomatoes, reserving the liquid. Slice the tomatoes thinly and set aside.

Spread 1 cup of the meat sauce on the bottom of the pan. Layer 3 noodles over the meat sauce along the length of the pan.

Spread 1/2 of the ricotta mixture over the noodles.

Layer with all of the tomatoes.

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

Place 1/3 of the mozzarella cheese slices over the tomatoes.

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

Top with 2 cups of the meat sauce.

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

Repeat the layers with 3 more noodles, the remaining ricotta, 1/3 of the cheese slices and 2 cups of the meat sauce.

For the final layer top with the remaining noodles, using the extra noodle to fill any gaps, then 1 cup meat sauce combined with the reserved tomato liquid.

Top with the remaining mozzarella cheese slices.

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

And the remaining 1/4 cup parmesan cheese.

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

Cover with aluminum foil sprayed with cooking spray and bake for 40 minutes.
Remove the foil and bake uncovered for 20 more minutes.
Let rest for 10 minutes and then slice to serve. Makes 12 servings.

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

Don’t you want to cut into that and make some food memories?!

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

Sloppy Joe Lasagna

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 30 minutes

Number of servings: 12

Per Serving 335 calories

Fat 16 g

Carbs 19 g

Protein 30 g

12


Sloppy Joe Lasagna

Weight Watchers PointsPlus¬ģ: 9

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

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

Ingredients

  • 10 sheets dry lasagna noodles
  • 6 cups leftover sloppy joe meat sauce
  • 8 oz part skim mozzarella cheese
  • 16 oz part skim ricotta cheese
  • 1 egg
  • 3/4 cup parmesan cheese, divided
  • 1 tsp garlic salt
  • 1 tsp dried parsley
  • 14.5 oz can sliced Italian roma tomatoes, liquid reserved
  • cooking spray

Instructions

  1. Preheat the oven to 350F.
  2. Bring a large pot of salted water to boil and cook the lasagna noodles according to package directions. Drain and lay the noodles flat on damp paper towels.
  3. Spray a large 13√ó9 inch baking dish with cooking spray.
  4. In a medium bowl combine the ricotta cheese, egg and 1/2 cup parmesan cheese with garlic salt and parsley. Set aside. Slice the mozzarella cheese thinly and set aside. Drain the canned tomatoes, reserving the liquid. Slice the tomatoes thinly and set aside.
  5. Spread 1 cup of the meat sauce on the bottom of the pan. Layer 3 noodles over the meat sauce along the length of the pan. Spread 1/2 of the ricotta mixture over the noodles. Layer with all of the tomatoes. Place 1/3 of the mozzarella cheese slices over the tomatoes. Top with 2 cups of the meat sauce.
  6. Repeat the layers with 3 more noodles, the remaining ricotta, 1/3 of the cheese slices and 2 cups of the meat sauce.
  7. For the final layer top with the remaining noodles, using the extra noodle to fill any gaps, then 1 cup meat sauce combined with the reserved tomato liquid. Top with the remaining mozzarella cheese slices and the remaining 1/4 cup parmesan cheese.
  8. Cover with aluminum foil sprayed with cooking spray and bake for 40 minutes. Remove the foil and bake uncovered for 20 more minutes.
  9. Let rest for 10 minutes and then slice to serve.

 

Gluten Free Deli Pizza

Gluten Free Deli Pizza | Famished Fish, Finicky Shark

Pizza is one of the magic words in my house. That word sends my boys running into the kitchen.

Gluten Free Deli Pizza | Famished Fish, Finicky Shark

And pizza that we can make at home is one of my kids’ favorites.

Gluten Free Deli Pizza | Famished Fish, Finicky Shark

Especially this gluten free one I made for my Jesse bear. This isn’t your traditional pizza crust, as it has more of a flaky biscuit like texture than fluffy bread. So if you like a soft flaky pizza crust that is gluten free, then this pizza is for you.

My kids love the deli meat toppings of ham, pepperoni, and cheddar jack cheese. And the sauciness is just an added bonus.

Gluten Free Deli Pizza

Ingredients:
2 cups gluten free flour blend, plus more for dusting
2 tsp xanthan gum
2 tsp baking powder
1 tsp garlic salt
3/4 cup water
1/4 cup oil
1 egg, beaten
1 cup pizza or spaghetti sauce
8 oz colby jack cheese
4 slices deli ham, cut in half
32 slices pepperoni

Gluten Free Deli Pizza | Famished Fish, Finicky Shark

Preheat the oven to 400F.

Whisk together the gluten free flour, xanthum gum, baking powder and garlic salt.

Combine the water, oil and egg and add to the flour mixture. Mix gently to combine.

Turn out the ball of dough to a floured surface.

Gluten Free Deli Pizza | Famished Fish, Finicky Shark

Knead 8 times, adding up to 1/4 cup more flour as needed to prevent sticking.

Gluten Free Deli Pizza | Famished Fish, Finicky Shark

Press the dough onto a pizza pan, making a crust with your fingers.

Gluten Free Deli Pizza | Famished Fish, Finicky Shark

Spread the sauce onto the dough and top as desired with cheeses and deli meats.

Gluten Free Deli Pizza | Famished Fish, Finicky Shark

Spray the crust with cooking spray or brush with oil, if desired.

Bake at 400F for 15-18 minutes.

Gluten Free Deli Pizza | Famished Fish, Finicky Shark

What favorite food sends your children running into the kitchen?

Gluten Free Deli Pizza

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 6

Per Serving 1365 calories

Fat 100 g

Carbs 57 g

Protein 59 g

6


Gluten Free Deli Pizza

Weight Watchers PointsPlus¬ģ:

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

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

Ingredients

  • 2 cups gluten free flour blend, plus more for dusting
  • 2 tsp xanthan gum
  • 2 tsp baking powder
  • 1 tsp garlic salt
  • 3/4 cup water
  • 1/4 cup oil
  • 1 egg, beaten
  • 1 cup pizza or spaghetti sauce
  • 8 oz colby jack cheese
  • 2 oz. deli ham, cut in half
  • 2 oz. pepperoni

Instructions

  1. Preheat the oven to 400F.
  2. Whisk together the gluten free flour, xanthum gum, baking powder and garlic salt.
  3. Combine the water, oil and egg and add to the flour mixture. Mix gently to combine.
  4. Turn out the ball of dough to a floured surface. Knead 8 times, adding up to 1/4 cup more flour as needed to prevent sticking.
  5. Press the dough onto a pizza pan, making a crust with your fingers. Spread the sauce onto the dough and top as desired with cheeses and deli meats. Spray the crust with cooking spray or brush with oil, if desired.
  6. Bake at 400F for 15-18 minutes.

 

Home Style Crock Pot Sloppy Joes

, Home Style Crock Pot Sloppy Joes | Famished Fish, Finicky Shark

We all do it. Don’t try to deny it.

We smother them in dips, douse them with cheese sauce and cover them in peanut butter.

Home Style Crock Pot Sloppy Joes | Famished Fish, Finicky Shark

Sneaking vegetables into our kids meals. I know I’ve done this before and they were hits.

But have you tried this? No cans, no starter sauces, just good fun vegetables and spices and some slow simmering time for a meal of extra saucy, extra tasty, Home Style Sloppy Joes.

Home Style Crock Pot Sloppy Joes | Famished Fish, Finicky Shark

I made these Sloppy Joes on one of my crock pot frenzies of waiting for baby. A bunch of goodness tossed in my slow cooker and we had dinner by day’s end. Don’t let the ingredient list get to you—it’s worth it. This makes a double batch, so freeze some for later, use the leftovers for Sloppy Joe Lasagna (recipe coming soon)¬†or cut the recipe in half.

Home Style Sloppy Joes
Ingredients:
1 lb lean ground beef
12 oz ground pork
2 bell peppers, finely diced
1 white onion, finely diced
1 carrot, finely grated
1 14.5 oz can diced tomatoes in liquid
1 7.4 oz carton seasoned tomato sauce
1 6 oz can tomato paste
6 Tb brown sugar
1/4 cup flour
2 Tb white vinegar
1 Tb whole grain mustard
2 tsp chile powder with lemon
1 tsp Worcestershire sauce
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper

Home Style Crock Pot Sloppy Joes | Famished Fish, Finicky Shark

In a large pot or in a slow cooker with a cooking bottom like my Ninja Oven, combine the ground beef, ground pork, diced bell peppers and onions and grated carrots. Cook and stir over medium until browned.

Home Style Crock Pot Sloppy Joes | Famished Fish, Finicky Shark

Stir in the white vinegar, whole grain mustard, chile powder with lemon, Worcestershire sauce, garlic powder, salt and pepper.

Home Style Crock Pot Sloppy Joes | Famished Fish, Finicky Shark

Add the brown sugar, flour, tomato paste, tomato sauce, and diced tomatoes. Stir to combine.

Home Style Crock Pot Sloppy Joes | Famished Fish, Finicky Shark

Transfer to a slow cooker, cover and cook on low heat for 6-8 hours.

Home Style Crock Pot Sloppy Joes | Famished Fish, Finicky Shark

Remove lid to cool and thicken 30 minutes before serving.

Home Style Crock Pot Sloppy Joes | Famished Fish, Finicky Shark

Toast 8 hamburger buns or Kaiser rolls with butter or cooking spray, if desired.

Home Style Crock Pot Sloppy Joes | Famished Fish, Finicky Shark

Spoon onto rolls to serve.

Home Style Crock Pot Sloppy Joes | Famished Fish, Finicky Shark

Top with a bit of optional shredded cheese and bread and butter pickles.

And yes, the family loved this original recipe by me ūüôā (and nobody noticed the sneaky vegetables)

Home Style Crock Pot Sloppy Joes

Prep Time: 5 minutes

Cook Time: 8 hours, 10 minutes

Total Time: 8 hours, 15 minutes

Number of servings: 16

Per Serving 172 calories

Fat 9 g

Carbs 13 g

Protein 10 g

16


Home Style Crock Pot Sloppy Joes

Weight Watchers PointsPlus¬ģ: 4

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

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

Ingredients

  • 1 lb lean ground beef
  • 12 oz ground pork
  • 2 bell peppers, finely diced
  • 1 white onion, finely diced
  • 1 carrot, finely grated
  • 1 14.5 oz can diced tomatoes in liquid
  • 1 7.4 oz carton seasoned tomato sauce
  • 1 6 oz can tomato paste
  • 6 Tb brown sugar
  • 1/4 cup flour
  • 2 Tb white vinegar
  • 1 Tb whole grain mustard
  • 2 tsp chile powder with lemon
  • 1 tsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  1. In a large pot or in a slow cooker with a cooking bottom, combine the ground beef, ground pork, diced bell peppers and onions and grated carrots. Cook and stir over medium until browned.
  2. Stir in the white vinegar, whole grain mustard, chile powder with lemon, Worcestershire sauce, garlic powder, salt and pepper.
  3. Add the brown sugar, flour, tomato paste, tomato sauce, and diced tomatoes. Stir to combine.
  4. Transfer to a slow cooker, cover and cook on low heat for 6-8 hours.
  5. Remove lid to cool and thicken 30 minutes before serving.
  6. Toast 8 hamburger buns or Kaiser rolls with butter or cooking spray, if desired.
  7. Spoon onto rolls to serve.

Notes

Top with a bit of optional shredded cheese and bread and butter pickles to serve. *Nutrition information is for meat sauce only.

 

Sweet Potato Butterscotch Chip Cookies

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

I’ve been staying home with my kiddos for a few weeks now since I’ve been on maternity leave. I’ve also been hooked on sweets since I’ve been pregnant.

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

And it’s killing me. But hey, I had an excuse to make some cookies and eat taste them about 4 times to be exact. Because I wanted to fill your cookie jar with another Fill the Cookie Jar recipe.

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

And this one is for the fresh crisp season of fall. Sweet potatoes are one of my favorite foods for the season. And wouldn’t you know they taste wonderful in cookies!?!

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

The subtle sweetness of yams with the rich buttery flavor of butterscotch chips are packed into this spiced and chewy cookie.

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

These-are-addicting. You can ask my 4 year old. I think he ate tasted at least 6 himself. He calls them orange chip cookies. The combination of the key ingredients is perfection, the little specs of sweet potato adding a nice pop of nutritional color.

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

Sweet Potato Butterscotch Chip Cookies
Ingredients:
1 1/2 cups flour
1 cup diced and boiled sweet potatoes
1/2 cup butter melted
1/2 cup granulated sugar
1/2 cup brown sugar packed
1 tsp baking soda
1/4 tsp baking powder
1 tsp pumpkin pie spice
3/4 tsp cinnamon
1 teaspoon almond extract
3/4 cup butterscotch chips

First you want to peel, dice and boil a medium sweet potato (should take about 10 minutes). Drain well. I got more than a cup out of my potato, so I enjoyed some with egg for my lunch today. It was good!

After the sweet potatoes are ready, heat the butter in small bowl in the microwave about 1 minute until it is melted. Combine the melted butter and sugars in a stand mixer and combine until thick.

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

Add the sweet potatoes and almond extract and mix well until creamy.

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

In a medium bowl, whisk together the flour, baking powder, baking soda and spices.

Add half of the flour mixture to the sweet potato mixture and mix until just combined.

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

Mix the butterscotch chips into the remaining flour and add to the dough. Mix until combined, scraping down the sides of the bowl as needed.

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

Try not to eat the dough. Since it has no egg, it is perfectly safe to eat – do(ug)h!

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

Chill the dough for at least 30 minutes.

When you are ready to bake the cookies, preheat the oven to 350F. Using a small cookie scoop, place the cookies evenly spaced apart on a cookie sheet lined with parchment paper, a silicone liner, or lightly sprayed with cooking spray. Flatten each cookie ball with a glass (for easier spreading) and optionally place a few more chips on each one (to make them look pretty after baking).

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

Bake for 8 minutes and remove from oven to cool for 2 minutes on the baking sheet. Transfer carefully to a cooling rack to cool. Store in a covered container. Makes 3 1/2 dozen cookies.

Don’t forget to check out my friends’ posts below!

Sweet Potato Butterscotch Chip Cookies

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 10 minutes

Number of servings: 42

Per Serving 58 calories

Fat 2 g

Carbs 9 g

Protein 1 g

42


Sweet Potato Butterscotch Chip Cookies

Weight Watchers PointsPlus¬ģ: 2

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

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

Ingredients

  • 1 1/2 cups flour
  • 1 cup diced and boiled sweet potatoes
  • 1/2 cup butter melted
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 3/4 tsp cinnamon
  • 1 teaspoon almond extract
  • 3/4 cup butterscotch chips

Instructions

  1. First peel, dice and boil a medium sweet potato (should take about 10 minutes). Drain well.
  2. After the sweet potatoes are ready, heat the butter in small bowl in the microwave about 1 minute until it is melted. Combine the melted butter and sugars in a stand mixer and combine until thick.
  3. Add the sweet potatoes and almond extract and mix well until creamy.
  4. In a medium bowl, whisk together the flour, baking powder, baking soda and spices.
  5. Add half of the flour mixture to the sweet potato mixture and mix until just combined.
  6. Mix the butterscotch chips into the remaining flour and add to the dough. Mix until combined, scraping down the sides of the bowl as needed.
  7. Chill the dough for at least 30 minutes.
  8. When you are ready to bake the cookies, preheat the oven to 350F. Using a small cookie scoop, place the cookies evenly spaced apart on a cookie sheet lined with parchment paper, a silicone liner, or lightly sprayed with cooking spray. Flatten each cookie ball with a glass (for easier spreading) and optionally place a few more chips on each one (to make them look pretty after baking).