Spinach Pesto and Zucchini Rolled Lasagna

Spinach Pesto and Zucchini Rolled Lasagna | Famished Fish, Finicky Shark

I’ve fallen down the rabbit hole. Apparently it’s not just for Alice you know. It’s for crazy busy moms with not enough time on their hands, over 40 hours of work a week, more doctor appointments than one can handle, and school functions that I didn’t even know existed.

Spinach Pesto and Zucchini Rolled Lasagna | Famished Fish, Finicky Shark

I’ve still been cooking. Er, well, I guess if bean tostadas and pasta and tomato sauce count. When I’m busy, my creative cooking sides goes into hiding. I literally cannot find her. I will be thoroughly pouring myself into my newest cookbooks to rectify that.

Spinach Pesto and Zucchini Rolled Lasagna | Famished Fish, Finicky Shark

Spinach Pesto and Zucchini Rolled Lasagna | Famished Fish, Finicky Shark

We’ve also been eating a vegetarian lifestyle. So thinking of things to make has been a challenge.

Spinach Pesto and Zucchini Rolled Lasagna | Famished Fish, Finicky Shark

I still make meatballs for a couple of the kids, but my finicky shark usually doesn’t eat meat, so I have to separate EVERYTHING. Funny thing, I gave it up for him-the meat stuff. Then I discovered my body was happier without meat. I still have it occasionally. Maybe twice a month. My husband apparently decided to follow suit and has given up red meat and eat less of everything else too. We feel good. We still love our dairy and eggs though!

Spinach Pesto and Zucchini Rolled Lasagna | Famished Fish, Finicky Shark

This recipe was one I made before I gave up meat, surprisingly. I just love pasta and spinach. So yea, that’s where this comes in. And it’s super easy to get on the table in around 30 minutes.

Spinach Pesto and Zucchini Rolled Lasagna | Famished Fish, Finicky Shark

Spinach Pesto and Zucchini Rolled Lasagna | Famished Fish, Finicky Shark

The final product!

Spinach Pesto and Zucchini Rolled Lasagna

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 8

Per Serving 232 calories

Fat 11 g

Carbs 25 g

Protein 9 g

8


Spinach Pesto and Zucchini Rolled Lasagna

Ingredients

  • 8 dry lasagna noodles
  • one large zucchini sliced lengthwise into eight pieces
  • 8 loosely packed cups baby spinach
  • 1 oz fresh Parmesan cheese
  • 1 to 2 cloves garlic
  • 1 Tb basil purée from tube
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup olive oil
  • 12 oz spaghetti sauce
  • 2/3 cup shredded mozzarella cheese

Instructions

  1. Preheat oven to 425F.
  2. Bring a large pot of water to boiling. Add [1 tsp salt] and 8 uncooked lasagna noodles. Add sliced zucchini.
  3. In a food processor, combine the spinach, garlic, basil, parmesan cheese, salt and pepper. Process until smooth. Stream in the olive oil with the processor running, until the mixture is emulsified.
  4. In a 2 quart casserole dish, spread 4 oz of spaghetti sauce.
  5. Drain the lasagna noodles and zucchini and place on damp paper towels.
  6. Spread a tablespoon of pesto down the center of each lasagna noodle. Top with a slice of zucchini. Roll up and place seam side down over pasta sauce in casserole. Repeat with remaining noodles and zucchini. Top with remaining pasta sauce. Sprinkle with mozzarella cheese.
  7. Bake uncovered for 10 minutes, until heated through and bubbly.

Notes

Use remaining pesto to spread onto plates before serving.
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This Will Make Your Kids Smile From the Inside Out – Homemade Fruit & Cream Bars

This is a sponsored post written by me on behalf of The a2 Milk Company™ for IZEA. All opinions are 100% mine.

Homemade Fruit & Cream Bars | Famished Fish, Finicky Shark

I let my daughter eat a Popsicle for breakfast today. Gasp! Crazy right!?

Homemade Fruit & Cream Bars | Famished Fish, Finicky Shark

I let her get full on covered in Popsicle from her pretty little mouth down to her teeny dimpled elbows.

Homemade Fruit & Cream Bars | Famished Fish, Finicky Shark

Normally a child covered in a sticky mess would drive me bananas. But not if it’s a clean sticky mess. (Oxymoron much?)

Homemade Fruit & Cream Bars | Famished Fish, Finicky Shark

I didn’t let the drips bother me. These pops are as gentle to my baby’s skin as they are to her tummy!

Homemade Fruit & Cream Bars | Famished Fish, Finicky Shark

I’m talking about these homemade fruit and cream bars made with fresh fruit and lowfat milk. With just a bit of sugar and cornstarch and your favorite flavored extract-which is totally optional-you can make these creamy dreamy fruit bars too!

Homemade Fruit & Cream Bars | Famished Fish, Finicky Shark

I’m talking about NO artificial colors or sticky high fructose corn syrup. With all the goodness of natural lowfat milk. a2 Milk® helps put the goodness in these fruit and cream bars.

Homemade Fruit & Cream Bars | Famished Fish, Finicky Shark

a2 Milk® is gentle on the digestive system so it is the perfect milk to use in these freezer pops. Those with milk sensitivities can have their ice cream without all the tummy pain. I myself suffer from IBS and have a hard time digesting milk and ice cream, but with a2 Milk®,I don’t have to worry about that.

Homemade Fruit & Cream Bars | Famished Fish, Finicky Shark

The a2 Milk Company™, founded in New Zealand, discovered after independent research, that milk from ordinary cows contains a1 and a2 proteins. a1 protein has been found to cause discomfort in some people and can sometimes even lead to issues such as diabetes and digestive problems. Over time, the a1 protein had developed due to a genetic mutation in cows. The a2 Milk Company™ found a way to naturally select only cows producing the a2 protein to bring to us  a2 Milk®.

Homemade Fruit & Cream Bars | Famished Fish, Finicky Shark

Certified in the humane treatment of animals, The a2 Milk Company™ feeds their cows a vegetarian diet and never gives them hormones. Their milk is antibiotic free with no artificial ingredients or additives.

My kids love this milk and we find it tastes no different that the regular milk we buy in the market. In fact, you can find it for yourself at these locations here using this Product Locator, and even get this a2 Milk® $1 Off Coupon!

Homemade Fruit & Cream Bars | Famished Fish, Finicky Shark

This milk is just like any other cow’s milk too. You can use in it casseroles like this Creamy Cauliflower Gratin, in your breakfast cereal like these Overnight Oats, and even in baking such as this Fiesta Black Bean Quiche. I especially love it in these Fruit & Cream Bars.

You definitely can’t get bars this creamy and milky with almond or soy milk! And cow’s milk gives you 6 times the calcium of soy milk and 8 times the protein of almond milk. No more cooking and baking with fake milk, get the good stuff.

Homemade Fruit & Cream Bars | Famished Fish, Finicky Shark

You can find more recipes like these by following The a2 Milk Company™ on Facebook, Twitter, and Pinterest.

Homemade Fruit & Cream Bars | Famished Fish, Finicky Shark

For now, make these Fruit & Cream Bars. Your kids will thank you and so will their tummies!

Homemade Fruit & Cream Bars | Famished Fish, Finicky Shark

For the creamiest Raspberry White Chocolate and Kiwi Strawberry Fruit & Cream Bars, look no further.

Homemade Fruit & Cream Bars-Kiwi Strawberry and Raspberry White Chocolate

Total Time: 4 hours, 30 minutes

Number of servings: 16

Per Serving 96 calories

Fat 3 g

Carbs 16 g

Protein 2 g

16


Homemade Fruit & Cream Bars-Kiwi Strawberry and Raspberry White Chocolate

Ingredients

    For the Kiwi Strawberry Bars

  • 2 cups a2 Milk®
  • 2 Tb cornstarch
  • 4 Tb sugar
  • 2 tsp strawberry extract (optional)
  • 2 kiwis sliced
  • 3/4 cup strawberries, chopped
  • For the Raspberry White Chocolate Bars

  • 2 cups a2 Milk®
  • 2 Tb cornstarch
  • 3 1/2 Tb sugar
  • 2 tsp raspberry extract (optional)
  • 3/4-1 cup raspberries
  • 2 oz white baking chocolate, chopped

Instructions

  1. In one medium saucepan, combine the strawberries, cornstarch, sugar and extract. Stir to combine. Add the milk and mix until smooth.
  2. Heat over medium heat, stirring constantly to prevent the milk from scorching. Mix and stir until the milk begins thickens slightly. Cool about 10 minutes.
  3. Line popsicle molds with the sliced kiwis. Carefully ladle in the cool strawberry pudding. Use a chopstick or skewer to release trapped air bubbles. Place in the popsicle sticks and freeze at least 4 hours or overnight. Let rest at room temperature about 5 minutes before removing from molds to enjoy.
  4. In another medium saucepan, combine the white chocolate, cornstarch, sugar and extract. Stir to combine. Add the milk and mix until smooth.
  5. Heat over medium heat, stirring constantly to prevent the milk from scorching. Mix and stir until the milk begins thickens slightly. Cool about 10 minutes.
  6. Fill popsicle molds with the raspberries. Carefully ladle in the cool white chocolate pudding. Use a chopstick or skewer to release trapped air bubbles. Place in the popsicle sticks and freeze at least 4 hours or overnight. Let rest at room temperature about 5 minutes before removing from molds to enjoy.

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The Perfectly Imperfect Watermelon Slice Cookie – Fill the Cookie Jar

Perfectly Imperfect Watermelon Slice Cookies | Famished Fish, Finicky Shark

Perfectionism is overrated. I mean look at these cookies.

Perfectly Imperfect Watermelon Slice Cookies | Famished Fish, Finicky Shark

What kind of watermelon slice is that? Is it a circle?

Is it a slice? Does it have a rind or no rind? All I know is that it is one dang delicious cookie.

Perfectly Imperfect Watermelon Slice Cookies | Famished Fish, Finicky Shark

My kids could vouch for that. No that is not a magic disappearing cookie trick.

Perfectly Imperfect Watermelon Slice Cookies | Famished Fish, Finicky Shark

That is my 18 month old swiping cookies while I’m taking photos.

Perfectly Imperfect Watermelon Slice Cookies | Famished Fish, Finicky Shark

As soon as these cookies hit the plate, half the plate was gone.

Perfectly Imperfect Watermelon Slice Cookies | Famished Fish, Finicky Shark

Between 4 kids and nearly four cookies each, they performed quite the vanishing act.

Perfectly Imperfect Watermelon Slice Cookies | Famished Fish, Finicky Shark

Okay, so maybe it is a magic disappearing cookie trick. (I had to hold her hand still for this shot, because the cookies just kept going, haha.)

Perfectly Imperfect Watermelon Slice Cookies | Famished Fish, Finicky Shark

Either way, you don’t want to miss out on this summer cookie treat. Er, weeknight cookie treat.

Perfectly Imperfect Watermelon Slice Cookies | Famished Fish, Finicky Shark

These remind me of mini versions of the giant watermelon slice cookies from the local panaderias (aka Mexican bakeries). These satisfied that craving, but I may have to eat five to compensate.

Perfectly Imperfect Watermelon Slice Cookies | Famished Fish, Finicky Shark

Rolling the dough is a bit tricky. I’m sure you can chill it first if you want perfect cookies, but I preferred rolling it first right after mixing and then freezing the imperfect shape. I think it gives the cookies their character.

Perfectly Imperfect Watermelon Slice Cookies | Famished Fish, Finicky Shark

Freezing the cookie dough gives them their imperfect shape of a flat bottomed watermelon slice. Don’t skip this step. It also keeps the dough from spreading while baking. That’s the major tweak I did with this recipe derived straight from Taste of Home.

Perfectly Imperfect Watermelon Slice Cookies | Famished Fish, Finicky Shark

Mini chocolate chips are the watermelon seeds here, however you can also use chopped raisins.

Perfectly Imperfect Watermelon Slice Cookies | Famished Fish, Finicky Shark

I hope you enjoy these cookies. Let me know what you think!

And please check out the other recipes from our Fill the Cookie Jar monthly cookie club led by Cynthia from Feeding Big. She rocks!

Perfectly Imperfect Watermelon Slice Cookies

Prep Time: 4 hours, 20 minutes

Cook Time: 33 minutes

Number of servings: 45

Per Serving 70 calories

Fat 4 g

Carbs 9 g

Protein 1 g

45


Perfectly Imperfect Watermelon Slice Cookies

Freezing the cookie dough gives these cookies their uniquely imperfect shape, making them resemble a flat bottomed watermelon slice.

Ingredients

  • 3/4 cup unsalted butter
  • 3/4 cup sugar
  • 1 egg
  • 1/2 tsp almond extract
  • 2 cups flour, plus more for dusting
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • rose and green gel food color
  • 1/3 cup mini semi-sweet chocolate chips

Instructions

  1. In a stand mixer, cream together the butter and sugar until fluffy. Add the egg and almond extract and mix until pale yellow.
  2. Sift together the flour, baking powder and salt in a separate bowl. Slowly add the dry mixture to the egg and butter mixture. Mix until combined into a dough. Set aside 1 cup of dough. Add desired amount of pink food color (pinch) to the remaining cookie dough and mix until combined, scraping sides as needed.
  3. Wash and dry the bowl. Add desired amount of green food color (pinch) to 1/3 of the remaining dough, mixing until combined and scraping bowl as needed.
  4. On a floured surface roll the pink dough into a log about 3" wide and 18" long. Set aside. Roll the green dough onto a floured surface the length of the pink dough and flatten to 4" wide. Do the same for the remaining white dough. Carefully wrap the white dough around the pink dough (it won't cover completely around) and the green dough over the white dough. Cut log in half and wrap each log in plastic wrap, green side up.
  5. Freeze at least four hours.
  6. When ready to bake, preheat oven to 350F. Thaw cookie dough slightly. Slice into 1/4" slices, making about 45 slices. Arrange on cookie sheets, 15 cookies per sheet. Top each cookie with 5-6 chocolate chips to resemble seeds. Bake for 11 minutes. Let cool on baking sheets one minute before transferring to rack to cool.

Notes

Recipe from Taste of Home, Technique from Famished Fish

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Canning with Vinegar: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

They say once you’ve learned how to ride a bike, you never forget. I think the same goes for canning. Once you’ve canned something once, you never forget. And you won’t want to stop. You’ll want to can everything. I’m serious. Something about preparing your own produce and topping it off with your favorite all natural preservative is just so rewarding.

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

My favorite all natural preservative, I have to say is vinegar. It lends the most refreshing tartness to any vegetable or even fruit. It can be used as a cold short term preservative or heated in a canning bath and sealed for longer storage.

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

I was really craving hot dogs and sauerkraut, but I didn’t want to wait around weeks for naturally fermented sauerkraut. I want to make some pickled cabbage! And I wanted spice! And I wanted chiles too! My hubby likes jalapenos slices on his hot dogs anyways, so what the heck. I made two options!

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

It’s amazing how many different uses there are for vinegar, besides pickling and preserving with canning. I love apple cider vinegar with my salad dressings or as a morning detox. I add it to my pancake mix to make a simple buttermilk. And I even put it in my potato salad to add some German flair.

You can find those tips and more at VinegarTips.com, including baking tricks, home cleaning short cuts and beauty tips. Check out their Pinterest page for convenient pinning. You can even follow them on Twitter for quick updates. My favorite is their smart phone app! Wow, you can’t get any sweeter than that!

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

I really do love cooking with vinegar. I love the different levels of pickling it can give your produce, dependents on the sugar and water (if any) ratio you combine it with.

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

For the Pickled Garlic Jalapenos I used a 50/50 ratio of water and white vinegar and an extra touch of sugar to mellow out the spice. The garlic laced throughout adds a nice treat.

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

And I absolutely could not get enough of the Harissa Cabbage Kraut (yes I know I’m basically saying cabbage twice, but it just sounds better that way!). I mean, by the time I got to the last few bites of my tofurky dog, the bun was soaked with delicious pickling liquid. (Darn it, I’m salivating again!) The harissa powder added the perfect punch of spice. Not too overwhelming with just enough heat not to overpower the bitter cabbage and sweet carrots.

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

I really enjoyed canning these condiments. Honestly the last time I’d canned anything was after kid #1. I now have 4, so you can say it’s been awhile. But I still remembered the easy canning guidelines, it just came right back to me (like riding that bike!).

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

  • Always start with a clean hot jar.
  • Fill up to 1/2″ of the top of the jar.
  • Wiggle a chopstick down inside the jar to release trapped air bubbles.
  • Wipe the rim of the jar with a damp paper towel before putting on a new lid.
  • Boil the cans in water 1/4-1/2 up the sides of the jar for 10 minutes (I like to cover mine as
  • I canned mine in my electric pressure cooker)
  • Cool for 10 minutes before removing.
  • Flip cans upside down (using potholder) to seal quicker.
  • If they don’t seal, put it in the fridge or try again with a new lid.
  • Enjoy in 24 hours or more (depending on your recipe) though I ate these ones right away-haha!
Check out the easy recipes below. And for more awesome tips about vinegar, visit VinegarTips.com (duh).
Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut
Have you ever canned or pickled anything?

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Number of servings: 60

Per Serving 175 calories

Fat 1 g

Carbs 32 g

Protein 3 g

8


Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

Ingredients

    For the Pickled Garlic Jalapenos

  • 2 1/2 lbs jalapenos, sliced, stems removed
  • 4 bay leaves
  • 3 tsp pink Himalayan salt (3/4 tsp per jar)
  • 2 tsp cumin seeds (1/2 tsp per jar)
  • 4 tsp minced garlic (1 tsp per jar)
  • 3 3/4 cups cold water
  • 3 3/4 cups white vinegar
  • 4 1/2 Tb white sugar
  • For the Harissa Cabbage Kraut

  • 6 cups shredded cabbage (3/4 large head)
  • 6 medium carrots, grated
  • 2 Tb minced garlic
  • 1 1/2 Tb pink Himalayan salt
  • 1 Tb organic harissa powder
  • 4 cups white vinegar
  • 1/4 cup sugar

Instructions

  1. [For the Pickled Garlic Jalapenos]
  2. Slice the jalapenos with a food processor or a shark knife wearing gloves.
  3. Place the seasoning in each of four jars. Top with sliced jalapenos.
  4. Bring water, vinegar and sugar just to a boil. Ladle liquid carefully into each jars over the jalapenos within half inch of top. Using a chopstick, insert into jar releasing any trapped air.
  5. Wipe rim of jars with a damp paper towels. Tighten just to seal, but do not overtighten. Boil in a canning bath with water up to halfway up the jar over medium heat, covered for 10 minutes. Remove from heat and cool on stove 5 minutes before removing. Invert cans to cool completely and allow to seal. Tighten lids and store in pantry 6 months to one year.
  6. [For the Harissa Cabbage Kraut]
  7. Combine all ingredients in a large plastic or glass bowl and toss. Spoon into each of two jars within half inch of top.
  8. Using a chopstick, insert into jar releasing any trapped air.
  9. Wipe rim of jars with a damp paper towels. Tighten just to seal, but do not overtighten. Boil in a canning bath with water up to halfway up the jar over medium heat, covered for 10 minutes. Remove from heat and cool on stove 5 minutes before removing. Invert cans to cool completely and allow to seal. Tighten lids and store in pantry 6 months to one year.

Notes

You will need 6 "One and One Half Pint" Mason Jars with Lids If lids do not seal, transfer to refrigerator to enjoy.
Food processors are so simple to use at any age! This one loved feeding the carrots in.

*This post was sponsored by VinegarTips.com. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients (if any) as needed with a like for like product.

 

 

 

 

 

 

 

 

Don’t Let Your Milk Ruin Your Fiesta…Fiesta Black Bean Quiche

This is a sponsored post written by me on behalf of The a2 Milk Company™ for IZEA. All opinions are 100% mine.

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark

We’ve all been there. You’re at a party having a great time when something you ate makes you want to high tail it out of there. Yet you just couldn’t pass on Aunt Jean’s creamy spinach dip or your BFF’s famous dulce de leche.
Don’t let dairy be the next Debbie Downer of your party. Try this Fiesta Black Bean Quiche for your next family brunch!

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark

But wait-don’t quiches have to have some type of milk product or milk substitute?

Yes-but have you heard of the NEW milk made from special cows!?

Special cows? Do they eat glitter and make rainbow milk?

No!! These cows are naturally bred to produce only the a2 protein!
So what is this a2 protein and what does it have to do with Debbie Downers, you ask?

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark

The a2 protein is a highly digestible protein that is the original protein cows were born to produce in their milk. Cows long ago began making milk with just one type of protein, the a2 protein. Many years ago cows somehow formed a genetic mutation in their milk to create both the a1 and a2 proteins. Yet all other mammals’ milk contains only the a2 proteins! No wonder breast milk is so amazing!

The a1 protein is known to be the main cause of stomach discomfort and digestive issues in people that most will mistake for lactose intolerance. There is also some recent findings that most typical milks may increase the risk of diabetes and other health problems.
The a2 Milk Company™ founded in New Zealand found a way to fix this problem and began breeding cows that naturally produced only the a2 protein-“nothing added and nothing taken away”.

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark

They sell only the best milk at these locations (check out this Product Locator and find it for only $4.49 per half gallon!). You can even get a coupon here: a2 Milk® $1 Off Coupon. And you can stock up because this milk has a very long refrigerator shelf life too! The carton I bought in April lasts until the end of May, though we both know I will have used it up in my cooking by then!

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark

And yes, it is REAL milk! My husband keeps asking me, is it real milk? Yes, honey, it is real milk and it is BETTER for you! And you can be sure you are getting the purest milk due to The a2 Milk Company’s™ quality control system.

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark

I love the dedication this company has to making us feel good about their product. Every question and answer you need is on their website. You can even follow them on Twitter or Facebook and get recipes on Pinterest.

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark
And while you are checking out a2 Milk®‘s site, be sure the print out this recipe! It’s loaded with zesty vegetables with a salsa twist and nourishing black beans. And it’s not overly fatty as it is not loaded down with cheese or a greasy pie crust. Just fresh produce, a2 Milk® and a touch of flour. Yummy!

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark

Fiesta Black Bean Quiche

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 10 minutes

Number of servings: 8

Per Serving 216 calories

Fat 9 g

Carbs 24 g

Protein 10 g

8


Fiesta Black Bean Quiche

Ingredients

  • 1/2 cup all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp oregano
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp chili powder
  • 1 cup diced fire roasted tomatoes
  • 1 14 oz can black beans, rinsed and drained
  • 1 large white onion, sliced
  • 2 jalapenos, sliced (seeded optional)
  • 5 green onion with chives
  • 2 tsp vegetable oil
  • 5 large eggs
  • 1 cup a2 Milk®
  • 1 large avocado, sliced into 8 slices

Instructions

  1. Preheat your oven to 375F. Prep the vegetables.
  2. In a skillet, heat 2 tsp vegetable oil over medium high heat. Add the sliced onions and sauté until they begin to soften, about 3 minutes. Stir in the jalapenos and green onions. Cook until vegetables are tender but still bright green, about 3 minutes more. Stir in the drained black beans and roasted tomatoes. Remove from heat and set aside.
  3. In a medium bowl, combine the flour, baking powder, baking soda and seasonings. Whisk to combine. Crack in the eggs and pour in the a2 Milk®. Whisk carefully until the mixture is completely blended. Spoon the vegetables into a 9″ greased spring form, pie or tart pan. Carefully pour the egg and a2 Milk® over the vegetables.
  4. Place in the oven and bake for 45-50 minutes, until knife inserted in center comes out clean. Cool about 5-10 minutes before serving. Top with sliced avocados.

Notes

Can substitute with any brand lowfat milk.

 

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark

Enjoy this at your next Cinco de Mayo brunch while you brag about awesome this milk is!

Fiesta Black Bean Quiche

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Indian Curried Shrimp and Spinach with Grits

Indian Curried Shrimp and Spinach with Grits

I’ve been wanting to cross shrimp and grits off my cooking list. Little did I know I would be making Indian Curried Shrimp and Grits.

I was only using the brand new bottle of organic turmeric that was calling my name. A savory bed of spinach and shrimp all nestled into a bowl of flavorful grits sounded so good!

Indian Curried Shrimp and Spinach with Grits

I really had no intention of writing this recipe, as I was just making myself dinner and lunch for the next day.

Let me just say, it was so delicious, I knew I would have no leftovers for lunch as I would have to share with my honey when he came from work. My kids had already enjoyed leftover spaghetti. My baby girl did eat some of my grits and of course, even she loved them. (She really does have good taste!)

Indian Curried Shrimp and Spinach with Grits

What I love about this dish is…everything!

I love how the savory grits complement the smoky curry flavors of the sweet shrimp and onions and slight bitterness of the spinach. The love how the steam created when covering the spinach, and mixed with the olive oil and curry spices, creates a rich broth that runs gracefully over the corn grits.

Indian Curried Shrimp and Spinach with Grits

I love that each bite was as delicious as the first. And I love the light tang of Greek yogurt on top.

Indian Curried Shrimp and Spinach with Grits

I’m sad that it’s gone. But I am happy that I wrote it down so I can make it again!

Indian Curried Shrimp and Spinach with Grits

Cheers to a healthy gluten free dinner bursting with omega rich olive oil and lean protein!

Indian Curried Shrimp and Spinach with Grits

And now-I eat…

Please, tell me what you think!

Indian Curried Shrimp and Spinach Over Grits

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 2

Per Serving 256 calories

Fat 17 g

Carbs 17 g

Protein 12 g

2


Indian Curried Shrimp and Spinach Over Grits

Recipe may be doubled to serve 4. Recipe has been tested for 2 servings.

Ingredients

  • 2/3 cup quick cooking grits
  • 3 cups water plus 3 tsp chicken bouillon
  • 2 Tb olive oil
  • 1/4 large onion, diced
  • 1 1/2 tsp minced garlic
  • 3/4 tsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/2-1 tsp salt to taste
  • 6 oz frozen cooked jumbo shrimp, thawed and chopped
  • 3 cups baby spinach
  • 4 Tb nonfat plain Greek yogurt

Instructions

  1. In a medium saucepan, heat the water and chicken bouillon over high heat to boiling. When the broth is boiling, slowly whisk in the dry grits. Reduce heat to medium low and continue whisking until grits begin to thicken. Reduce heat to low and cook a few minutes more, until desired consistency. Remove from heat.
  2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until tender, about 5 minutes, cooking and stirring occasionally.
  3. Add the minced garlic and cook 2 minutes more until fragrant. Add the spices.
  4. Stir in the chopped shrimp. Cook and stir about 3 minutes until heated through. Season to taste with salt.
  5. Top with baby spinach. Remove from heat and cover until spinach is wilted, about 4 minutes. Remove lid and stir to combine. Serve ladled over grits. Top with Greek yogurt, if desired.

Layered Pistachio Cream Dessert

Layered Pistachio Cream Dessert | Famished Fish, Finicky Shark

When you’re a food blogger, you have get to sample everything. Even if it’s a dish I’m bringing to a party. Which means there may or may not be bite, slice, chunk, hunk, missing from that dish.

Layered Pistachio Cream Dessert | Famished Fish, Finicky Shark

Take this No Bake Mocha Cappuccino Cheesecake for instance? See how there is slice cut, then a bite taken? Well, I may have had to put the slice back in the cheesecake WITH the bite missing, to wrap it up for Easter.

Layered Pistachio Cream Dessert | Famished Fish, Finicky Shark

I could do that, or I could make two of everything, but then you may have to roll me to the computer from the kitchen just to share my recipes with you.

Layered Pistachio Cream Dessert | Famished Fish, Finicky Shark

I don’t think you’d like that. Well you would, but I wouldn’t be very happy.

But this dessert in particular. Well, we kind of ALL had to sample this one.

Layered Pistachio Cream Dessert | Famished Fish, Finicky Shark

Layered Pistachio Cream Dessert | Famished Fish, Finicky Shark

This recipe all over the internet and my Great Aunt Annie used to make it at family gatherings all the time. She is with the Lord now. But I looked forward to this dessert all the time. We called it Green Cake. Though it in no way resembles cake. It’s originally derived from this recipe from Kraft.

Layered Pistachio Cream Dessert | Famished Fish, Finicky Shark

 

Typically the crust part is made of flour, butter and walnuts, but my honey hates nut crusts. So I used the pretzel crust idea from this Strawberry Jello Dessert, also from Kraft. I LOVE that one too.

Layered Pistachio Cream Dessert | Famished Fish, Finicky Shark

Is it a major faux pas to bring this dessert with an entire row missing?

Layered Pistachio Cream Dessert | Famished Fish, Finicky Shark

I just had to share this before Easter Sunday, because there is still time to head to the store, grab the few ingredients and pop this in your fridge in the morning for a couple hours. (Heck you really don’t have to do that, cuz, as you can maybe see, we cut into this right away!

Talk about a green pudding slide! What are you waiting for?!

Layered Pistachio Cream Dessert | Famished Fish, Finicky Shark

Start with a delicious salty pretzel crust.

Layered Pistachio Cream Dessert | Famished Fish, Finicky Shark

Followed by creamy whipped cream cheese.

Layered Pistachio Cream Dessert | Famished Fish, Finicky Shark

Then delicious pistachio pudding (feel free to use your favorite flavor!).

Layered Pistachio Cream Dessert | Famished Fish, Finicky Shark

Fluffy whipped topping finishes it off. And of course nuts, sprinkles…or jelly beans.

Layered Pistachio Cream Dessert | Famished Fish, Finicky Shark

Layered Pistachio Cream Dessert

Prep Time: 20 minutes

Cook Time: 2 hours, 10 minutes

Total Time: 2 hours, 30 minutes

Number of servings: 24

Per Serving 341 calories

Fat 14 g

Carbs 49 g

Protein 6 g

24


Layered Pistachio Cream Dessert

Ingredients

    For the Crust

  • 4 cups pretzel sticks (about 4 big handfuls )
  • 3/4 cup unsalted butter (1 1/2 sticks)
  • 4 Tb sugar
  • For the Cream Cheese Layer

  • 8 oz lowfat cream cheese (softened)
  • 1 cup powdered sugar
  • 1 cup lite whipped topping
  • For the Pudding Layer

  • 2 - 3.4 oz packaged pistachio pudding mix
  • 3 cups lowfat milk
  • For the Whipped Topping Layer

  • 1 1/2 cups lite whipped topping
  • 3 Tb powdered sugar

Instructions

  1. Preheat the oven to 350F.
  2. In a food processor, combine the pretzels pulse until they resemble course crumbs. Add the sugar and melted butter and pulse until it forms together. Press mixture into a 13x9" baking dish.
  3. Bake for 10 minutes until pretzel are toasty. Cool.
  4. Meanwhile in a stand mixer, beat cream cheese until smooth. Slowly beat in the powdered sugar. Add 1 cup whipped topping and mix to combine. Spread onto cooled crust.
  5. In a large bowl or clean stand mixer, combine 3 cups milk with pudding mix. Whisk until combined and thickened about 4-5 minutes. Carefully pour over the cream cheese layer and spread to the edges.
  6. In a large bowl, whip the remaining whipped topping with the powdered sugar. Spread onto pudding layer carefully pressing with the back of a spoon, sealing over the pudding layer.
  7. Sprinkle with topping of choice. Cover with plastic wrap and chill at least two hours. (Can be enjoyed immediately but may not hold layers.)

Notes

Use a full 8oz tub whipped topping. Scoop 1 cup out for the cream cheese layer. Use the remaining whipped topping for the final layer. Top with chopped nuts, sprinkles, or candies. 2 Hours chill time included in cook time.

No Bake Mocha Cappuccino Cheesecake…An Icebox Cheesecake

No Bake Mocha Cappuccino Cheesecake...An Icebox Cheesecake | Famished Fish, Finicky Shark

I had every intention of devouring this cheesecake this weekend for my husband’s birthday. Had I made it soon enough. Oh the procrastinator in me-why won’t she leave and be gone with herself!? It’s like I’m possessed by this little being that tells me, “wait, you have time-no seriously, you have time”. Uhm, current self, why are you sitting here typing this at 5am in the morning when your deadline is in one hour? Oh Camilla, you love me though, don’t you?

No Bake Mocha Cappuccino Cheesecake...An Icebox Cheesecake | Famished Fish, Finicky Shark

Maybe it wasn’t the whole act of procrastinating that got me here, but merely the fact that: I-love-cheesecake-so-darn-much-that-I-can’t-trust-myself-with-it-in-the-house! I have this crazy thing I do with all my sweets when I want to keep temptation at bay-I freeze them!!! Yes, it’s temporarily out of sight, yet if I have a hankering, there it is.

No Bake Mocha Cappuccino Cheesecake...An Icebox Cheesecake | Famished Fish, Finicky Shark

No Bake Mocha Cappuccino Cheesecake...An Icebox Cheesecake | Famished Fish, Finicky Shark

And it’s perfect for cheesecake really. Have you ever had a slice of frozen cheesecake? It is heaven. Coming from the girl who worked at Jack in the Box and would hide in the freezer with a slice of their frozen cheesecake, because, don’t you know, they start frozen!? Oh and speaking of Jack in the Box, that’s where I met my wonderful husband who celebrated his wonderful birthday this past weekend. And we ourselves will be celebrating our very own 16th anniversary this year too!!

Too? Why’d she just say too? (this is your inner voice, don’t lie.)

No Bake Mocha Cappuccino Cheesecake...An Icebox Cheesecake | Famished Fish, Finicky Shark

Because Camilla from Culinary Adventures with Camilla is celebrating her 16th Wedding Anniversary and she is celebrating with Sixteen Cheesecakes…and then some.

No Bake Mocha Cappuccino Cheesecake...An Icebox Cheesecake | Famished Fish, Finicky Shark

Last year Camilla at Culinary Adventures with Camilla rallied some blogging friends to help her celebrate her 15th wedding anniversary. She was only looking for fifteen cheesecake recipes. But we posted waaaaaay more than #FifteenCheesecakes.

No Bake Mocha Cappuccino Cheesecake...An Icebox Cheesecake | Famished Fish, Finicky Shark

It was such a hit and we all had so much fun that she decided to see if she could get enthusiasm for another round of cheesecakes. Yep. This is an encore performance by some of her favorite foodie bloggers.
And without further ado, I give you the recipe for my very own No Bake Mocha Cappuccino Cheesecake…An Icebox Cheesecake that will make you feel like you are digging in to a slice of Iced Coffee. IT IS GOOD. And you won’t believe that it’s LIGHT!!!!
And don’t miss the others in the LinkUp below!
No Bake Mocha Cappuccino Cheesecake...An Icebox Cheesecake | Famished Fish, Finicky Shark
No Bake Mocha Cappuccino Cheesecake...An Icebox Cheesecake | Famished Fish, Finicky Shark
This recipe is derived from Martha Stewart.
More than #SixteenCheesecakes

No Bake Mocha Cappuccino Cheesecake...An Icebox Cheesecake | Famished Fish, Finicky Shark
Dark chocolate covered espresso are truly addicting-have you tried them?

No Bake Mocha Cappuccino Cheesecake…An Icebox Cheesecake

Prep Time: 20 minutes

Cook Time: 8 hours, 10 minutes

Total Time: 8 hours, 30 minutes

Number of servings: 16

Per Serving 184 calories

Fat 17 g

Carbs 8 g

Protein 3 g

16


No Bake Mocha Cappuccino Cheesecake…An Icebox Cheesecake

Ingredients

    For the Crust

  • 1 1/2 packs chocolate grahams (13 crackers)
  • 1/2 cup dark chocolate covered espresso beans, plus 2 Tb for garnish
  • 2 Tb vanilla sugar or granulated sugar
  • 1/2 cup (1 stick) butter, melted
  • For the Filling

  • 2 8oz pkg Neufchâtel cream cheese, softened
  • 1/3 cup nonfat plain Greek yogurt
  • 1/3 cup cocoa powder
  • 2 Tb vanilla sugar or granulated sugar
  • 1 Tb instant coffee
  • 1/4 cup water
  • 2 tsp vanilla extract
  • For the Glaze

  • 1 tsp instant coffee
  • 2 Tb water
  • 1 Tb vanilla sugar or granulated sugar
  • 1/2 tsp gelatin

Instructions

  1. In a food processor, pulverize the chocolate covered espresso beans about 2 minutes until they resemble crumbs. Add the chocolate grahams and vanilla sugar and process until combined. With the processor running, stream in the melted butter.
  2. Using greased fingers or a greased spatula, press the crumb mixture into a 9″ springform pan, up the sides and on the bottom, pressing firmly. Place in freezer to set.
  3. Meanwhile in a stand mixer, beat the cream cheese until smooth. Add the remaining filling ingredients and beat until smooth.
  4. Pour the filling into the crust. Push down any crust that extends too high, down slightly to allow crumbs to fall along the edge of the filling.
  5. Make the glaze. In a small bowl combine the instant coffee, water and vanilla and mix until dissolved. Sprinkle the gelatin over the top and let set a few minutes. Stir and drizzle over the filling in desired pattern.
  6. Freeze 8 hours or until firm. Let set out 5 minutes before serving. Garnish with additional chocolate covered espresso beans.