Easy Skillet Shepherd’s Pie for St. Patrick’s Day

Easy Skillet Shepherd's Pie | Famished Fish, Finicky Shark

When I was a young girl, my parents bought me an Easy Bake Oven for my birthday. I remember mixing a teeny bowl of cake mix and carefully pouring it in a miniature cake pan, putting the pan on a little metal tray and inserting it into the tiny oven that was basically a very hot light bulb in a metal box. I made my little brother his very own First Birthday cake with that cool toy, which he joyfully smeared all over his face.

Easy Skillet Shepherd's Pie | Famished Fish, Finicky Shark

My oldest son loves to cook with me and he’s been creating new recipes on his own. He’s always wanted his own Easy Bake Oven, until he watched the infomercial for The Perfect Cooker. He hounded me and hounded me for one until I caved. I found one on sale at Kohl’s (lucky me!).

Easy Skillet Shepherd's Pie | Famished Fish, Finicky Shark

You wouldn’t believe how many delicious meals the little appliance can whip up. Mac and Cheese, Chicken Pot Pie, Spaghetti and Meatballs, and even Cheesecake! So far he’s made Banana Bread, Lava Brownies and Spaghetti in his Perfect Cooker. One meal he really wanted to make was a Shepherd’s Pie.

Easy Skillet Shepherd's Pie | Famished Fish, Finicky Shark

One day my son had a lot of homework, so he didn’t have time to play with his new appliance. So I decided to surprise him with a quick and easy Skillet Shepherd’s Pie.

My son is a mashed potato king, so it’s no wonder he was craving it so much. Every week we go to Hometown Buffet-I know, every week but that’s a whole other story. The only thing he always gets is mashed potatoes and gravy. So yea, Shepherd’s Pie was highly appealing to him.

Easy Skillet Shepherd's Pie | Famished Fish, Finicky Shark

I love this skillet version I threw together, as it starts with lean ground turkey and seasonings, with simple frozen veggies and spaghetti sauce mixed in, all topped with cheesy mashed potatoes. It’s a perfect quick weeknight meal.

Easy Skillet Shepherd's Pie | Famished Fish, Finicky Shark

If you have a hankering for a delicious St. Patrick’s Day dinner, but are short on time or haven’t got around to picking up a corned beef, this dinner is perfect for you!

Easy Skillet Shepherd’s Pie

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Number of servings: 6

Per Serving 334 calories

Fat 20 g

Carbs 19 g

Protein 22 g

6

Easy Skillet Shepherd’s Pie

Ingredients

  • 1 lb ground turkey (or beef)
  • 2 tsp olive oil
  • 1/2 cup diced onion
  • 3 cloves minced garlic
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup spaghetti sauce
  • 1-2 cups frozen mixed vegetables
  • 1 1/2 cups instant mashed potato flakes
  • 2 cups boiling water
  • 1 cup lowfat milk
  • 3 Tb butter
  • 2/3 cup shredded mozzarella cheese

Instructions

  1. In a large skillet, heat the oil over medium heat. Add the onion and cook two minutes. Add the ground turkey and break down, cooking with the onion until onion is softened and turkey is browned.
  2. Add the garlic, salt and pepper. Stir in the frozen vegetables and spaghetti sauce. Cover and cook until heated through, stirring occasionally.
  3. In a medium saucepan, heat 2 cups water to boiling. Add the instant potato flakes and 3 Tb butter. Whisk until combined. Stir in the milk and whisk until fluffy.
  4. Spread the potatoes over the ground beef mixture in the skillet. Top with shredded cheese and cover until cheese is melted and pie is heated through. Remove from heat. Allow to rest 5 minutes before serving.

Chorizo Meatballs with Sweet Mole Sauce – Golden Girl Granola Recipe Challenge Entry and SECOND PLACE WINNER!!!

Chorizo Meatballs with Sweet Mole Sauce | Famished Fish, Finicky Shark

I’ve been slipping off the grid a little and I think I know why. My new schedule of picking up the kids from their grandma’s has cut into my meal brainstorming time.

Chorizo Meatballs with Sweet Mole Sauce | Famished Fish, Finicky Shark

I used to drive home from work every night with my thoughts to myself, thinking about dinner and what my next creation would be in the kitchen. You’re probably thinking ,” Well gee, why can’t she think of something on the way TO work when she’s by herself?” Well hello, I’m not exactly hungry for dinner on the way to work. I’m really just half asleep and craving a hot cup of coffee.

Chorizo Meatballs with Sweet Mole Sauce | Famished Fish, Finicky Shark

So back to my point – I was driving home from work yesterday and my husband was getting the kids, and a new recipe popped in my head with inspiration from Golden Girl Granola. I had already made a breakfast with this delicious granola, but a dinner sounded challenging, savory, and just plain delicious.

Chorizo Meatballs with Sweet Mole Sauce | Famished Fish, Finicky Shark

Golden Girl Granola has given bloggers the opportunity to create an entrée featuring their delicious variety of granolas made from their family business in Massachusetts. Their granola is distributed widely in stores across the New England area. It is all natural and full of flavor. My choice was Chocolate Decadence with luscious chocolate chips, slivered almonds and shaved coconut flesh throughout.

Chorizo Meatballs with Sweet Mole Sauce | Famished Fish, Finicky Shark

The rich chocolate and hearty texture of the granola inspired me to make a Spanish mole sauce made with chipotle and peanut butter, onions and garlic. I wanted something to pour the sauce over so I opted to make nontraditional meatballs made of lean ground beef and spicy pork chorizo. I used additional granola to hold the meatballs together and baked them in the oven while I made the sauce. Ladled over hot steamed white rice and sprinkled with fresh cilantro, the sweetness and spices were competitive enough to even tickle my children’s taste buds. My oldest son even served himself seconds.

So without further ado, I give you Chorizo Meatballs with Sweet Mole Sauce over Rice, Golden Girl Granola style!!!

UPDATE: I WON SECOND PLACE!!!!

Thank you Golden Girl Granola for the years supply of granola!! I’m so happy you loved my second place recipe!!

Posted by Famished Fish, Finicky Shark on Saturday, September 19, 2015

Chorizo Meatballs with Sweet Mole Sauce | Famished Fish, Finicky Shark

Rounding up the ingredients. I used one can of chipotle sauce. Feel free to use two if you like it spicy!

Chorizo Meatballs with Sweet Mole Sauce | Famished Fish, Finicky Shark

Ready to mix the meat with finely ground granola and spices.

Chorizo Meatballs with Sweet Mole Sauce | Famished Fish, Finicky Shark

26 meatballs easily scooped then rolled with damp hands.

Chorizo Meatballs with Sweet Mole Sauce | Famished Fish, Finicky Shark

Making the mole sauce: processing the granola, spices, onion, garlic, chocolate and peanut butter.

Please let me know what you think by commenting below. And be sure to check out Golden Girl Granola for all their tasty options.

*This post was sponsored by Golden Girl Granola. I received free product from the sponsor for participating in their Blogger Recipe Challenge. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.

Chorizo Meatballs with Sweet Mole Sauce – Golden Girl Granola Recipe Challenge Entry

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Number of servings: 6

Per Serving 825 calories

Fat 49 g

Carbs 55 g

Protein 40 g

6

Chorizo Meatballs with Sweet Mole Sauce – Golden Girl Granola Recipe Challenge Entry

Ingredients

    For the Meatballs

  • 1 lb lean ground beef
  • 12 oz pork chorizo
  • 1/2 cup Golden Girl Granola, Chocolate Decadence, processed finely
  • 1 egg, lightly beaten
  • 1 tsp cumin
  • 1 tsp oregano
  • 3/4 tsp salt
  • For the Sweet Mole

  • 2 medium onions, diced
  • 4 cloves garlic, smashed
  • 1 Tb canola oil
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 7.75 oz can medium chipotle sauce
  • four blocks Mexican chocolate
  • 1/3 cup creamy peanut butter
  • 1/2 cup Golden Girl Granola, Chocolate Decadence
  • 1 Tb chicken bouillon
  • 1-2 cups hot water
  • Serve Over

  • 4 1/2 cups cooked rice
  • 6 Tb fresh cilantro, chopped

Instructions

  1. Preheat oven to 400F. Combine all meatball ingredients in a large bowl and mix gently with clean hands until well incorporated. Scoop heaping tablespoon portions onto an ungreased baking sheet. With dampened hands, roll meatballs smoothly. Bake for 20 minutes until browned.
  2. In a large skillet, heat the canola oil over medium heat. Cook the onion until softened, about 4 minutes. Add the cumin, oregano, salt and pepper. Add the garlic and cook 2 minutes more. Remove from heat.
  3. In a food processor, process the granola with the chocolate. Add the onion and garlic mixture and the peanut butter and process until combined well.
  4. Pour in the chipotle sauce and add the chicken bouillon. Process again, With the processor running, stream in the hot water until desired consistency is reached.
  5. Add the sweet mole back to the large skillet. Keep warm over low heat. When the meatballs are done, carefully transfer meatballs one by one into sauce. Toss to coat and heat through.
  6. Serve ladled over hot rice, 3/4 cup per serving. Sprinkle with chopped cilantro, 1 Tb per serving.

Notes

Feel free to substitute the branded ingredients as needed with a like for like product.

Cheesy Chili Tots – #SRC

Cheesy Chili Tots | Famished Fish, Finicky Shark

My finickiest shark has been on a chili fry kick since the beginning of summer. Yes, I know these are a bit on the fatty side, but he’s a bit on the thinner side, a nasty side effect of his ADHD medication. But a plus to chili fries is they are typically gluten free, and therefore autism friendly. Win, win, and happy mom!

Cheesy Chili Tots | Famished Fish, Finicky Shark

Another happy note: I got to review Amy’s blog over at Amy’s Cooking Adventures this month for Secret Recipe Club. It’s this super cool recipe where a group of us food bloggers sneak onto another’s blog, explore it, cook it and share it. I love Amy’s blog. I’ve actually been stalking her blog for awhile, as I’ve actually linked with her on other events before too!

But Amy, when I saw these Chili Tots…Oh I immediately thought how perfect it was for Finicky Shark! Gluten free, meaty, cheesy, potatoey (is that a word?). And this was her dinner! How much more personal to Amy can we get than that! I love to share my secret bloggers’ more personable recipes. It really gets to the gut of their blog.

Cheesy Chili Tots | Famished Fish, Finicky Shark

Amy started her blog almost like me, inspired by her picky child, her oldest boy Dude. Amy loves to read and sew and would be a school teacher had she not made the respectful decision to stay home with her kiddos. Amy’s reference to her home as “organized chaos” rings true to me too! So funny!

Cheesy Chili Tots | Famished Fish, Finicky Shark

Of course I could have made her Homemade Egg Noodles which called to my inner child, but nagged at my lazy self. Amy’s super Easy Slow Cooker Risotto is definitely in my make later book. I did base my chili for this recipe on her Hearty Garden Chili here. I swapped veggie for veggie and added canned chili instead of beans. I also swapped ground beef for ground turkey sausage. Either way, it was delicious and even more delicious the very next day!

Cheesy Chili Tots | Famished Fish, Finicky Shark

Now let’s cook!

Cheesy Chili Tots | Famished Fish, Finicky Shark

Add the mushrooms to the browned meat.

Cheesy Chili Tots | Famished Fish, Finicky Shark

Stir in the tomatoes and red wine.

Cheesy Chili Tots | Famished Fish, Finicky Shark

Stir in the canned chili with beans.

Okay, now stuff your face, as Amy says. 😉

And check out the other SRC recipes below.

Cheesy Chili Tots | Famished Fish, Finicky Shark

Cheesy Chili Tots

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 6

Per Serving 763 calories

Fat 48 g

Carbs 50 g

Protein 33 g

6

Cheesy Chili Tots

Ingredients

  • 1 32 ounce bag potato tots or rounds
  • 1 lb ground turkey breakfast sausage
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup mushrooms, diced
  • 1 roma tomato, diced
  • 1 cup sweet red wine
  • 1 Tb canola oil
  • 1 tsp salt
  • 2 15 oz cans spicy chili with beans
  • 5 oz cheddar cheese, shredded
  • 5 oz monterrey jack cheese, shredded

Instructions

  1. First bake the potato tots as directed on the packaging, (approx 425F for about 12-15 minutes).
  2. In a large skillet set over medium heat, brown the ground turkey and diced onion in the canola oil. Cook 5 minutes, breaking down the sausage. Add the minced garlic. Season with salt.
  3. Stir in the mushrooms and saute 1 minute. Add the tomatoes and red wine and reduce heat slightly. Cook down wine about 5 minutes. Stir in the canned chili and simmer about 5-10 minutes, stirring occasionally until heated through and flavors have combined.
  4. Serve chili ladled over potato tots and sprinkled with shredded cheese.

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Guava Jerk Baby Backs and TLish Bean Salad – #HotSummerEats

Guava Jerk Baby Backs and TLish Bean Salad | Famished Fish, Finicky Shark

There’s a first time for everything. I’m glad I got to share my first time with Pirate Jonny’s Guava Girl. My first time making baby back ribs that is. Baby back ribs are all about summer. So I couldn’t let #HotSummerEats go by without making some baby back ribs. Now I’d love to say I grilled these on the BBQ, but our BBQ is out of order, so oven baked it had to be. Either way, these flavors packed a nice punch to the tender and meaty ribs.

Guava Jerk Baby Backs and TLish Bean Salad | Famished Fish, Finicky Shark

Dry rubbed to marinate all day in Caribeque Calypso Kick and then basted in Pepsi and Guava Girl Cooking and Grilling Marinade, these baby backs were sweet and succulent with a spicy kick. I’ve been told by Pirate Jonny’s that Guava Girl is a lot of work, but worth all the efforts. That it is. I love how natural it is too!

Guava Jerk Baby Backs and TLish Bean Salad | Famished Fish, Finicky Shark

T.Lish Dressing and Marinades offered a great line of product to try out for this event too! I opted to make a refreshingly simple, sweet and tangy Three Bean Salad using her Sweet Garlic Dressing. What a perfectly rounded out meal. With bits of bacon and caramelized red onions, this bean salad is top notch perfection.

Guava Jerk Baby Backs and TLish Bean Salad | Famished Fish, Finicky Shark

Wait no more for the perfect summer meal. Check out this recipe below, including more from fellow #HotSummerEats bloggers. And be sure the enter the giveaway for more of these tasty products!

Guava Jerk Baby Backs and TLish Bean Salad | Famished Fish, Finicky Shark

Dry rub the ribs.

Guava Jerk Baby Backs and TLish Bean Salad | Famished Fish, Finicky Shark

Saute the bacon and onions.

Guava Jerk Baby Backs and TLish Bean Salad | Famished Fish, Finicky Shark

Toss the bean salad with the dressing mixture.

Guava Jerk Baby Backs and TLish Bean Salad | Famished Fish, Finicky Shark

Baste the ribs.

Guava Jerk Baby Backs and TLish Bean Salad | Famished Fish, Finicky Shark

Broil the baby backs if desired.

 

Guava Jerk Baby Backs and TLish Bean Salad | Famished Fish, Finicky Shark

Guava Jerk Baby Backs and TLish Bean Salad

Prep Time: 6 hours, 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 7 hours, 45 minutes

Number of servings: 6

Per Serving 1547 calories

Fat 76 g

Carbs 149 g

Protein 74 g

6

Guava Jerk Baby Backs and TLish Bean Salad

Ingredients

    For the Baby Back Ribs

  • 3 lb baby back beef ribs, rinsed and patted dry
  • 1 Tb Caribeque Calypso Kick spice rub
  • 12 oz cherry Pepsi made with sugar
  • 4 oz Guava Girl marinade
  • 1 Tb cornstarch
  • 1 cup brown sugar
  • For the Three Bean Salad

  • 3 oz diced bacon
  • 1/2 cup sliced red onion
  • 14.5 oz green and wax beans, rinsed and drained
  • 15 oz garbanzo beans, rinsed and drained
  • 15 oz kidney beans, rinsed and drained
  • 1/2 cup T.Lish Sweet Garlic
  • 2 Tb apple cider vinegar
  • 1 Tb sugar
  • 1 tsp black pepper

Instructions

  1. Rinse and pat dry the baby back ribs. Rub 1 Tb Caribeque seasoning thoroughly into meat and wrap tightly with plastic wrap for 6-8 hours or overnight.
  2. For the bean salad, saute the bacon and onions over medium heat in a large skillet until bacon is done and onions are slightly caramelized, about 7-10 minutes.
  3. Stir in the drained and rinsed beans and remove from heat. In a small bowl, combine the T.Lish Sweet Garlic dressing, cider vinegar, sugar and pepper. Whisk together. Toss the dressing with the bean mixture and transfer to a covered container. Chill at least 30 minutes before serving.
  4. Preheat oven to 350F. Combine remaining ingredients as a marinade and heat in a saucepan over medium heat until reduced by nearly half.
  5. Unwrap ribs and place in foil lined baking dish. Pour marinade over ribs and bake, covered, for 30 minutes. Uncover and bake another 30 minutes, basting with marinade at 10 minute intervals. Place under broiler for 3-5 minutes for a good char, if desired. Cut baby back ribs along meaty portions for serving.

Notes

Serve baby back ribs with bean salad.

This post was sponsored by Pirate Jonny’s and T.Lish. I received complimentary products from the sponsors for participating in #HotSummerEats. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product.

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Mushroom Swiss BBQ TriTip Sandwiches with Garlic Mashed Potatoes


Mushroom Swiss BBQ TriTip Sandwiches and Garlic Mashed Potatoes | Famished Fish, Finicky Shark

I’ve heard tri tip beef is a Cali thing. If that’s the case, I’m so sorry. I’m a huge tri tip fan for many reasons.

  • It’s easy to make
  • It’s not too fatty
  • It’s tender when cooked properly
  • It’s affordable
  • It’s tasty

If you can’t find tri tip where you live, I’m sure a good sirloin roast will do. Because these sandwiches are so simple, so tasty and so pretty, you will want to dive in to these babies.

Mushroom Swiss BBQ TriTip Sandwiches and Garlic Mashed Potatoes | Famished Fish, Finicky Shark

And hey, if you can WIN a free thermometer for your Memorial Day cookouts, wouldn’t that be a bonus?

I’ve been given the opportunity to share this really cool DIGITAL thermometer that reads internal temperature in seconds. Wouldn’t that make the family happy if you can check your food temperature that much quicker and hurry it to the serving table!

This thermometer has an easy On/Off button, and can read Celcius or Farenheit, along with a “hold” button to note the temperature if needed. And the sharp probe folds away safely and conveniently.

Mushroom Swiss BBQ TriTip Sandwiches and Garlic Mashed Potatoes | Famished Fish, Finicky Shark

First, read through on how to make these delicious sandwiches.

Then, enter the contest below the video tutorial to enter to win one of these handy kitchen tools for yourself.

Mushroom Swiss BBQ TriTip Sandwiches and Garlic Mashed Potatoes | Famished Fish, Finicky Shark

These Mushroom Swiss BBQ TriTip Sandwiches are filled with juicy layers of beef tri tip glazed with sweet bbq sauce and topped with peppered grilled mushrooms and smoky swiss cheese. All this crammed into a soft Kaiser roll.

And how about your serve these with super fluffy garlic mashed potatoes. I used my pressure cooker for these savory spuds to give them a buttery melt-in-your-mouth flavor that makes this meal scream “Steakhouse” good!

Mushroom Swiss BBQ TriTip Sandwiches and Garlic Mashed Potatoes | Famished Fish, Finicky Shark

Mushroom Swiss BBQ TriTip Sandwiches with Garlic Mashed Potatoes
Ingredients:
2 lb beef tri tip roast, trimmed, rinsed and patted dry
2 tsp dry steak seasoning
1/2 cup BBQ sauce
1/4 cup hot water
1 lb sliced mushrooms
6 slices swiss cheese
6 Kaiser rolls

5 large russet potatoes, scrubbed clean
1/2 tsp salt
1/2 tsp pepper
1 cup boiling water
4 Tb butter
2 tsp garlic paste
2 tsp parsley paste
1/2 tsp salt
1/3-1/2 cup warm milk

Mushroom Swiss BBQ TriTip Sandwiches and Garlic Mashed Potatoes | Famished Fish, Finicky Shark

Directions:
Preheat the oven to 425F. Score the tri tip roast crosswise. Rub the dry steak seasoning into the roast.

Mushroom Swiss BBQ TriTip Sandwiches and Garlic Mashed Potatoes | Famished Fish, Finicky Shark

Spray a casserole dish lightly with cooking spray. Place the seasoned roast and top with BBQ sauce. Pour the warm water over the roast and cover.

Mushroom Swiss BBQ TriTip Sandwiches and Garlic Mashed Potatoes | Famished Fish, Finicky Shark

Bake for 30-40 minutes until the thermometer registers 160F. Remove the roast to rest 10 minutes before slicing.

Mushroom Swiss BBQ TriTip Sandwiches and Garlic Mashed Potatoes | Famished Fish, Finicky Shark
Meanwhile, peel the potatoes, if desired, and quarter. Place them in the pressure cooker with 1/2 tsp salt and 1/2 tsp pepper. Top with 1 cup boiling and cook according to pressure cooker directions, about 10-12 minutes. Release pressure safely and cool slightly. Transfer to a stand mixer and whip the potatoes lightly with the 4 Tb butter, additional 1/2 tsp salt, garlic and parsley pastes. With the mixer running, slowly stream in the warm milk and mix until desired consistency.
While the potatoes are cooking, saute the mushrooms in a large skillet that has been sprayed with cooking spray, until desired tenderness over medium heat. Season with dash salt and pepper.

Mushroom Swiss BBQ TriTip Sandwiches and Garlic Mashed Potatoes | Famished Fish, Finicky Shark
To assemble the sandwiches, slice the tri tip and place in a kaiser roll. Top with a swiss cheese slice and a spoonful of mushrooms.

Mushroom Swiss BBQ TriTip Sandwiches and Garlic Mashed Potatoes | Famished Fish, Finicky Shark

Serve with mashed potatoes.

Mushroom Swiss BBQ TriTip Sandwiches and Garlic Mashed Potatoes | Famished Fish, Finicky Shark

And enter the giveaway.

a Rafflecopter giveaway

Mushroom Swiss BBQ TriTip Sandwiches with Garlic Mashed Potatoes

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Number of servings: 6

Per Serving 980 calories

Fat 41 g

Carbs 85 g

Protein 68 g

6

Mushroom Swiss BBQ TriTip Sandwiches with Garlic Mashed Potatoes

Ingredients

    For the Tri Tip Sandwiches

  • 2 lb beef tri tip roast, trimmed, rinsed and patted dry
  • 2 tsp dry steak seasoning
  • 1/2 cup BBQ sauce
  • 1/4 cup hot water
  • 1 lb sliced mushrooms
  • 6 slices swiss cheese
  • 6 Kaiser rolls
  • For the Pressure Cooker Mashed Potatoes

  • 5 large russet potatoes, scrubbed clean
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup boiling water
  • 4 Tb butter
  • 2 tsp garlic paste
  • 2 tsp parsley paste
  • 1/2 tsp salt
  • 1/3-1/2 cup warm milk

Instructions

  1. Preheat the oven to 425F. Score the tri tip roast crosswise. Rub the dry steak seasoning into the roast. Spray a casserole dish lightly with cooking spray. Place the seasoned roast and top with BBQ sauce. Pour the warm water over the roast and cover.
  2. Bake for 30-40 minutes until the thermometer registers 160F. Remove the roast to rest 10 minutes before slicing.
  3. Meanwhile, peel the potatoes, if desired, and quarter. Place them in the pressure cooker with 1/2 tsp salt and 1/2 tsp pepper. Top with 1 cup boiling and cook according to pressure cooker directions, about 10-12 minutes. Release pressure safely and cool slightly.
  4. Transfer to a stand mixer and whip the potatoes lightly with the 4 Tb butter, additional 1/2 tsp salt, garlic and parsley pastes. With the mixer running, slowly stream in the warm milk and mix until desired consistency.
  5. While the potatoes are cooking, saute the mushrooms in a large skillet that has been sprayed with cooking spray, until desired tenderness over medium heat.
  6. Season with dash salt and pepper.
  7. To assemble the sandwiches, slice the tri tip and place in a kaiser roll. Top with a swiss cheese slice and a spoonful of mushrooms. Serve with mashed potatoes.

*This is a sponsored post. I received a complimentary meat thermometer by the sponsor for an unbiased product review. No additional compensation was received by me. All opinions, text, and images, are my own, unless otherwise noted.

Grilled Hash Cake Rueben Sandwiches

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

St. Patrick’s Day is just two days away. If you find the pot of gold, please let me know.

No really. My family and I spent the morning searching for gold in our house. My baby girl’s tiny gold bracelet that is. I looked at her tiny wrist and noticed it was missing, as she just had it on yesterday. I’m crossing my fingers that I find it in our dryer’s lint trap. Gold is so expensive nowadays. I need a leprechaun to send some luck my way!

Well since I can’t find the pot of gold, at least I can find the pot of flavor.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

You ever make something so totally amazing you think you hit the flavor jack pot? That is my take on these Grilled Hashcake Rueben Sandwiches. Buttered sourdough bread sandwiches melting cheddar cheese, dilled corned beef hash and potato cakes, and crisp coleslaw dripping with homemade Russian dressing.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

Yeah, that’s my kinds of St. Patrick’s Day lunch! And you don’t even have to slow cook the corned beef or boil the potatoes. The most prep work you’ll spend on these sandwiches is 20 minutes-tops. The secret? I cheated with a can of corned beef hash. My dad worked a lot when we were kids and corned beef hash was one of his “go-to” foods to feed my brother and me. I actually love the stuff! Especially camping! My boys even enjoyed the hashcake patties a la carte. I myself scarfed down this juicy – almost burger like – delight in a heartbeat!

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

This recipe makes 12 decent sized half sandwiches, or 6 very full sized large sandwiches. Choose your hunger level and let’s get cooking!

Grilled Hash Cake Rueben Sandwiches

Ingredients:
-For the Russian Coleslaw
3/4 cup olive oil mayonnaise
1/3 cup ketchup
1 tsp Wasabi powder
1/2 tsp celery seed
1/2 tsp salt
1/4 tsp pepper
1 Tb A1 steak sauce
2 Tb cider vinegar
1 Tb sugar
2 Tb finely diced white onion
1 14 oz package coleslaw mix
-For the Hash Cakes
1 15 oz can corned beef hash
1 cup flour
2 eggs
1 tsp dill weed
1 tsp pepper
1/2 tsp salt
2 Tb whole grain mustard
cooking spray
12 slices sourdough bread
12 Tb butter with canola oil spread
6 oz cheddar cheese, grated

Directions:
In a medium bowl combine the Russian coleslaw ingredients, except the coleslaw mix. Mix well with a wire whisk.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

Fold in the coleslaw mix and set aside.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

In a separate bowl, combine the can of corned beef hash with flour, eggs, mustard and seasonings. Mix well with a fork.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

Heat a nonstick griddle over medium heat. Spray it lightly with cooking spray. Using a large scoop, scoop the hash mixture onto the griddle. Spray the tops of the scoops with more cooking spray and press with the back of a nonstick turner to make a patty.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

Cook about 3 minutes until lightly golden. Flip over carefully and cook about 2-3 minutes more. Repeat for remaining hash mixture, making 12 patties. Set aside on plate. Cover with a clean towel to keep warm, if desired.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

Cut each slice of sourdough bread in half. Spread 1/2 Tb of butter on one side of each slice of bread. Place buttered side down on heated griddle. Sprinkle 1 Tb of cheese on each bread slice. Cook about 2-3 minutes, until desired golden color is achieved on bread bottom. Place one hash cake on one bread slice, followed by a large scoop of Russian coleslaw.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

Fold over the other bread half to create a sandwich. Transfer to a cutting board and slice in half once more to serve. Serve immediately with pickles, if desired. Refrigerate unassembled leftovers separately.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

Enjoy your St. Patrick’s Day celebration!

Grilled Hash Cake Rueben Sandwiches

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Number of servings: 12

Per Serving 687 calories

Fat 33 g

Carbs 71 g

Protein 27 g

12

Grilled Hash Cake Rueben Sandwiches

Weight Watchers PointsPlus®: 18

*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 Russian Coleslaw

  • 3/4 cup olive oil mayonnaise
  • 1/3 cup ketchup
  • 1 tsp Wasabi powder
  • 1/2 tsp celery seed
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 Tb A1 steak sauce
  • 2 Tb cider vinegar
  • 1 Tb sugar
  • 2 Tb finely diced white onion
  • 1 14 oz package coleslaw mix
  • For the Hash Cakes

  • 1 15 oz can corned beef hash
  • 1 cup flour
  • 2 eggs
  • 1 tsp dill weed
  • 1 tsp pepper
  • 1/2 tsp salt
  • 2 Tb whole grain mustard
  • cooking spray
  • 12 slices sourdough bread
  • 12 Tb butter with canola oil spread
  • 6 oz cheddar cheese, grated

Instructions

  1. In a medium bowl combine the Russian coleslaw ingredients, except the coleslaw mix. Mix well with a wire whisk. Fold in the coleslaw mix and set aside.
  2. In a separate bowl, combine the can of corned beef hash with flour, eggs, mustard and seasonings. Mix well with a fork. Heat a nonstick griddle over medium heat. Spray it lightly with cooking spray. Using a large scoop, scoop the hash mixture onto the griddle. Spray the tops of the scoops with more cooking spray and press with the back of a nonstick turner to make a patty.
  3. Cook about 3 minutes until lightly golden. Flip over carefully and cook about 2-3 minutes more. Repeat for remaining hash mixture, making 12 patties. Set aside on plate. Cover with a clean towel to keep warm, if desired.
  4. Cut each slice of sourdough bread in half. Spread 1/2 Tb of butter on one side of each slice of bread. Place buttered side down on heated griddle. Sprinkle 1 Tb of cheese on each bread slice. Cook about 2-3 minutes, until desired golden color is achieved on bread bottom. Place one hash cake on one bread slice, followed by a large scoop of Russian coleslaw.
  5. Fold over the other bread half to create a sandwich. Transfer to a cutting board and slice in half once more to serve.

Notes

Serve immediately with pickles, if desired. Refrigerate unassembled leftovers separately.

Seared Tri Tip Bites with Smoky Date Sauce #TripleSBites

Seared Tri Tip Bites with Smoky Date Sauce | Famished Fish, Finicky Shark

 

 

Directions:

Seared Tri Tip Bites with Smoky Date Sauce | Famished Fish, Finicky Shark

 

Don’t forget your toothpicks for spearing!

#TripleSBites #Giveaway | Famished Fish, Finicky Shark

This post was sponsored by Pirate Jonny’s, Not Ketchup and Gourmet Garden. I received two bottles of sauce and fresh packaged herbs and pastes from the sponsors for participating in #TripleSBites. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.

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Seared Tri Tip Bites with Smoky Date Sauce

Prep Time: 35 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

Number of servings: 12

Per Serving 225 calories

Fat 13 g

Carbs 2 g

Protein 24 g

12

Seared Tri Tip Bites with Smoky Date Sauce

Weight Watchers PointsPlus®: 6

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

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

Ingredients

  • 3 lbs sirloin tri tip
  • 2 Tb canola oil
  • 1 Tb apple cider vinegar
  • 2 Tb Syrenas Seduction – Hot Sweet Jamaican Jerk Hot Sauce
  • 1 tsp Gourmet Garden chunky garlic paste
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup Smoky Date Not Ketchup Sauce

Instructions

  1. Cut and trim the tri tip into 1 inch bites.
  2. Combine the marinade ingredients in a large bowl and add to tri tip. Toss well and set aside in a cool place for 30 minutes.
  3. Preheat a large Grill/Griddle over medium heat and spray with cooking spray.
  4. Sear beef on all sides until cooked to desired doneness, about 6-10 minutes.
  5. Smother with Not Ketchup and garnish with Gourmet Garden’s lightly dried red pepper flakes.

It’s Time for the Kick Off – “Date”Worthy Beef and Cheddar Sliders

Date-worthy Beef and Cheddar Sliders | Famished Fish, Finicky Shark

 

It’s Game Day! Who are you rooting for? The Patriots or the Seahawks?

I’m rooting for food. We aren’t much of sports fans over in the Famished Fish household, but we do enjoy the commercials! And the game day snacks.

 

Date-worthy Beef and Cheddar Sliders | Famished Fish, Finicky Shark

 

These “Date”Worthy Beef and Cheddar Sliders were created for #TripleSBites using sponsor ingredients. They are romantically smoky and saucily spicy and zangy. Perfect for serving at your SuperBowl party or on date night in with your honey.

I used Not Ketchup’s Smoky Date Sauce in the ground chuck patties and Pirate Jonny’s Sirena’s Seduction Hot Sauce in the mayonnaise. Topped with creamy avocado and thick cheddar cheese slices, these burgers will vanish in a flash.

 

See, I would have saved these to make for game day today, but we scarfed them down last night so I could create these for you all.

Date-worthy Beef and Cheddar Sliders | Famished Fish, Finicky Shark

 

And this Kick Off isn’t just for SuperBowl. We are kicking off a GIVEAWAY tomorrow! (Update: The giveaway has ended.) So keep following along for daily recipes from my fellow bloggers and many chances to enter the Rafflecopter giveaway from our sponsors. And remember, click the arrows, because there is a giveaway from each of our sponsors!

 

#TripleSBites #Giveaway | Famished Fish, Finicky Shark

 

Ingredients:
1 lb ground beef chuck
3 Tb Not Ketchup Smoky Date sauce
1 tsp cajun seasoning
1/2 tsp salt
1/2 tsp pepper
4 oz cheddar cheese, sliced into 16 thin 2″ squares
1/4 cup olive oil mayonnaise
4 tsp Pirate Jonny’s Serena’s Seduction hot sauce
1 very ripe avocado
8 hot dog buns

 

Date-worthy Beef and Cheddar Sliders | Famished Fish, Finicky Shark

 

Directions:
Combine the ground chuck, Not Ketchup, Cajun seasoning, salt and pepper. Mix well.

 

Date-worthy Beef and Cheddar Sliders | Famished Fish, Finicky Shark

 

Press into a 10″ square. Cut into 16 squares.

 

Date-worthy Beef and Cheddar Sliders | Famished Fish, Finicky Shark

 

Cook on a preheated griddle over medium heat, that has been lightly sprayed with cooking spray. Cook for about 4 minutes per side, until no longer pink. Place the cheese slices on the meat to melt slightly. Remove from heat.

 

Date-worthy Beef and Cheddar Sliders | Famished Fish, Finicky Shark

 

Combine the mayonnaise and hot sauce. Cut the rounded edge of the hot dog buns off and then cut each in half. Cut through the entire bun to open.

 

Date-worthy Beef and Cheddar Sliders | Famished Fish, Finicky Shark

 

Smear avocado on the top bun and spicy mayonnaise on the bottom bun. Place the beef patties on the bottom bun and close over. Secure with a toothpick, if desired. Serve immediately.

 

Date-worthy Beef and Cheddar Sliders | Famished Fish, Finicky Shark

 

 

 

#TripleSBites #Giveaway | Famished Fish, Finicky Shark

This post was sponsored by Not Ketchup and Pirate Jonny’s. I received one sauce bottle from each sponsor for participating in an upcoming event #TripleSBites. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.

 

“Date”Worthy Beef and Cheddar Sliders

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Number of servings: 8

Per Serving 328 calories

Fat 15 g

Carbs 28 g

Protein 21 g

8

“Date”Worthy Beef and Cheddar Sliders

Weight Watchers PointsPlus®:

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

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

Ingredients

  • 1 lb ground beef chuck
  • 3 Tb Not Ketchup Smoky Date sauce
  • 1 tsp cajun seasoning
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 oz cheddar cheese, sliced into 16 thin 2″ squares
  • 1/4 cup olive oil mayonnaise
  • 4 tsp Pirate Jonny’s Serena’s Seduction hot sauce
  • 1 very ripe avocado
  • 8 hot dog buns

Instructions

  1. Combine the ground chuck, Not Ketchup, Cajun seasoning, salt and pepper in a large bowl. Mix well.
  2. Turn out onto parchment paper and press into a 10″ square. Cut into 16 squares.
  3. Cook on a preheated griddle over medium heat, that has been lightly sprayed with cooking spray. Cook for about 4 minutes per side, until no longer pink. Place the cheese slices on the meat to melt slightly. Remove from heat.
  4. Combine the mayonnaise and hot sauce. Cut the rounded edge of the hot dog buns off and then cut each in half. Cut through the entire bun to open.
  5. Smear avocado on the top bun and spicy mayonnaise on the bottom bun. Place the beef patties on the bottom bun and close over. Secure with a toothpick, if desired. Serve immediately.

 

Mexican Lasagna Casserole

Mexican Lasagna Casserole | Famished Fish, Finicky Shark

Every Tuesday my husband and I are lucky enough to enjoy a date night on the town. And every Tuesday we spend the first 30 minutes trying to decide where we are going to go for dinner. You know the typical “I don’t know, what do you want?” “Whatever you want is fine.” “But what do you want?”

Except instead of actually talking about where we were going to go, we literally drove to SIX different places. We were headed to one Vietnemese restaurant for Pho, then turned the opposite direction due to holiday traffic. Then after turning towards an alternate Vietnamese restaurant, we had to detour yet again due to a broken stop light and a line of cars 3 miles long.

Mexican Lasagna Casserole | Famished Fish, Finicky Shark

Then we thought we would hit up a small Mexican restaurant next to our local winery. That was a bust, as the parking lot was packed for Taco Tuesday. So we headed to yet another small Mexican restaurant. After going inside with the baby, we decided it looked way sketchy-their freezer bin was in the hallway by the restrooms! We walked down the small strip mall to what we thought was a sushi restaurant-with the names of the sushi rolls in Spanish???

Okay that was that. We decided to take a detour to the original Vietnamese restaurant for the Pho. Then passed by the local Teppan Grill Wabi Sabi. As we almost pulled into there, we decided on Zendejas. The original Mexican restaurant I had in my head the entire time but didn’t want to be the decision maker.

Mexican Lasagna Casserole | Famished Fish, Finicky Shark

Dinner was good! I devoured a huge chicken tostada salad-yum! And my hubby ordered the tastiest carnitas.

My point here is this: We can never decide what to eat.

Like this dinner for example. I wanted to make a taco salad, or enchiladas, or pasta, or cheesy lasagna. I couldn’t decide. So enter Mexican Lasagna Casserole-what you get when you introduce tacos to lasagna. You get the picture.

Mexican Lasagna Casserole | Famished Fish, Finicky Shark

Ingredients:
1/2 pound broken lasagna noodles, cooked and drained
1/2 pound mostaccioli, cooked and drained
1 1/2 lbs ground beef
1 packet taco seasoning
3/4 cup water
1/2 cup onion, diced
2 cloves garlic, pressed
1 can diced green chiles
2 tomatoes, diced
1 1/2 cups frozen corn
1 15 oz can chili beans with liquid
2 oz sliced black olives (optional)
3 oz cream cheese
Salt and pepper to taste
2 cups shredded cheddar cheese
1 avocado, sliced
2 Tb chopped fresh cilantro

Directions:
I used lasagna noodles and mostaccioli because I had half pound of each. Feel free to use a whole pound of either.

First brown the ground beef with the onions and garlic in a large skillet over medium heat. Drain, if needed.

Stir in the taco seasoning, water, beans and green chiles.

Mexican Lasagna Casserole | Famished Fish, Finicky Shark

Then stir in the corn and cream cheese.

Mexican Lasagna Casserole | Famished Fish, Finicky Shark

Stir in the tomatoes and olives.

Mexican Lasagna Casserole | Famished Fish, Finicky Shark

Let the meat mixture simmer and thicken about 10 minutes then stir in the cooked pasta.

Mexican Lasagna Casserole | Famished Fish, Finicky Shark

Top with shredded cheese and put the lid on the skillet for a couple minutes to melt the cheese.

Garnish with cilantro.

Mexican Lasagna Casserole | Famished Fish, Finicky Shark

Top with ripe avocado slices for a heart healthy addition and rich, creamy flavor.

Mexican Lasagna Casserole | Famished Fish, Finicky Shark

This dish is simple and delicious!

What’s the longest game of “What do you want to eat?” that you’ve ever played?

 

Mexican Lasagna Casserole

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Number of servings: 10

Per Serving 769 calories

Fat 37 g

Carbs 68 g

Protein 42 g

10

Mexican Lasagna Casserole

Weight Watchers PointsPlus®: 20

*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

  • 1/2 pound broken lasagna noodles, cooked and drained
  • 1/2 pound mostaccioli, cooked and drained
  • 1 1/2 lbs ground beef
  • 1 packet taco seasoning
  • 3/4 cup water
  • 1/2 cup onion, diced
  • 2 cloves garlic, pressed
  • 1 can diced green chiles
  • 2 tomatoes, diced
  • 1 1/2 cups frozen corn
  • 1 15 oz can chili beans with liquid
  • 2 oz sliced black olives (optional)
  • 3 oz cream cheese
  • Salt and pepper to taste
  • 2 cups shredded cheddar cheese
  • 1 avocado, sliced
  • 2 Tb chopped fresh cilantro

Instructions

  1. First brown the ground beef with the onions and garlic in a large skillet over medium heat. Drain, if needed.
  2. Stir in the taco seasoning, water, beans and green chiles. Then stir in the corn and cream cheese. Stir in the tomatoes and olives. Let the meat mixture simmer and thicken about 10 minutes, then stir in the cooked pasta.
  3. Top with shredded cheese and put the lid on the skillet for a couple minutes to melt the cheese. Garnish with cilantro. Top with ripe avocado slices, if desired.

Notes

I used lasagna noodles and mostaccioli because I had half pound of each. Feel free to use a whole pound of either.

.

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… 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®: 9

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

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

Ingredients

  • 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 13×9 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.