Easter Candy S’mores

Easter Candy S'mores | Famished Fish, Finicky Shark

S’mores in the Spring time. Well sure! Why not celebrate the first official day of warmer weather with ooey gooey melt in your mouth s’mores! Cuz I made these ones taste like Easter candy.

Easter Candy S'mores | Famished Fish, Finicky Shark

My favorite Easter candies are those chocolate eggs full of creamy sugar fondant that drips down your fingers when you take a bite. Yep. (Hold on while I imagine it.)

Easter Candy S'mores | Famished Fish, Finicky Shark

Where was I? Oh yea, Easter Candy S’mores.

Easter Candy S'mores | Famished Fish, Finicky Shark

These s’mores start with sugared chocolate grahams sandwiching fluffy toasted marshmallows that are stuffed with dark chocolate chips, followed by a drizzle of rich chocolate syrup and sweetened condensed milk. These s’mores give the true ooze factor of the Easter candy I love.

I made s’mores because: one-I like them, two-it’s getting time for camping and picnic season, and three-Barbeqa has provided me some awesome telescoping roasting sticks for me to share!

Easter Candy S'mores | Famished Fish, Finicky Shark

And the Easter Candy flavor-well that’s just for the sheer fact that Easter is a week away!!

Easter Candy S'mores | Famished Fish, Finicky Shark

I must say when I first opened these roasting sticks, I was very pleased. I love the little red poke guards, so little ones don’t get pricked when they excitably open the pouch. I should know, I have excited little ones! (I really love the resealing travel size pouch these come in-perfect for picnics!)

Easter Candy S'mores | Famished Fish, Finicky Shark

The set of four telescoping roasting sticks expand to the perfect length of “not too flimsy”, and “long enough to keep you out of the flames”. The sturdy wooden handles display the Barbeqa logo and include a convenient loop for hanging.

Easter Candy S'mores | Famished Fish, Finicky Shark

Be sure the check out the video below to check out these roasting sticks in action-and for the recipe for these delicious Easter Candy S’mores of course.

Easter Candy S'mores | Famished Fish, Finicky Shark

Do you have a favorite Easter candy?

Easter Candy S’mores

Prep Time: 2 minutes

Cook Time: 3 minutes

Total Time: 5 minutes

Number of servings: 4

Per Serving 177 calories

Fat 4 g

Carbs 33 g

Protein 2 g

4


Easter Candy S’mores

Ingredients

  • 4 chocolate graham crackers
  • 8 jumbo marshmallows
  • 1/4 cup chocolate chips (dark, milk, or semi-sweet)
  • 2 Tb chocolate syrup
  • 2 Tb sweetened for condense milk

Instructions

  1. Break each graham cracker in half and place on a napkin or plate.
  2. Place two marshmallows on each of four campfire roasting sticks and roast over an open flame about 2-6 inches from the heat, turning the marshmallow gradually, depending on your desired toastiness. If it catches on fire, just blow out the flame.
  3. Place the toasted marshmallows upright on one cracker by carefully sliding off with a fork.
  4. Place a divided tablespoon of chocolate chips in each of the marshmallows. Drizzle each serving with a tablespoon each of chocolate syrup and sweetened condensed milk.
  5. Place the second cracker on top and smoosh together. Enjoy carefully-may be hot.

How about your favorite thing to roast over a campfire?

*This is a sponsored post. I received a these roasting sticks at a reduced price from the sponsor Barbeqa for my unbiased product review. No additional compensation was received by me. All opinions, text, and images, are my own, unless otherwise noted.

I Want My Mommy Casserole – Cookbook Review #ZPocWinter – GIVEAWAY

I Want My Mommy Casserole | Famished Fish, Finicky Shark

My family and I just spent this past weekend on a mini camping trip. I love it. We have an adorable pop-up camper that we could practically live in. It was the first time we took our new baby as we hadn’t been in over a year, since I was pregnant. 

As I lay there cuddling with my baby and my husband, my boys sleeping on the opposite end, I listened to the coyotes howling. They freaked me out so bad the last time I had to listen to music on headphones to drown them out.
However this time it seemed almost peaceful. I felt safe.
I Want My Mommy Casserole | Famished Fish, Finicky Shark
But…what if those coyotes were zombies and we were in the middle of a zombie apocalypse??? I think I’d be praying my adorable pop-up camper was a bullet proof, tip proof, mega safe house on wheels!
I wonder if this went though Lauren Wilson’s head as she wrote her cookbook The Art of Eating Through the Zombie Apocolypse. I’ve been asked by BenBellaBooks to do another review for one of their up and coming authors. I was honored!
I Want My Mommy Casserole | Famished Fish, Finicky Shark

Photo Image provided by BenBellaBooks

I asked Lauren a few questions, because as I flipped through her uniquely creative recipes and ideas, I couldn’t help but wonder how she came up with the idea! Check it out:
What inspired you to write this book?
“Actually, the idea for the book came from my best friend Paul. We were just hanging out one day when he said, “Hey you’re a zombie nerd. And you’re a food nerd. You should write a cookbook for the zombie apocalypse!” I loved the idea an sat on it for a couple of years before starting to work seriously on it. So the was his but I brought it to life, or unlife, as it were.”
This seems like a great cookbook to take camping. Do you enjoy camping?
“I am not an avid camper, but ended up taking a few camping trips to practice the skills outlined in the book. I love the outdoors and nature so writing the book was a great way to into camping.”
Where do you get your meal inspiration from?
For the book specifically? I imagined various scenarios one might find themselves in during a zombie apocalypse-bugging and being holed up in your home, living in an army-run survival camp, roaming the wasteland or trying to make a go of it out in the wild, for example. Then I imagined what food sources would be available in each scenario and went from there. There were so many recipe ideas that didn’t pan out in the testing phase or had to be cut for length. The whole process of writing and testing the recipes was a lot of fun!
I Want My Mommy Casserole | Famished Fish, Finicky Shark
I chose the recipe “I Want My Mommy Casserole” because
  • I love casseroles
  • I  love comfort food
  • Mommies mean comfort!

And the egg noodles and cream soup help too.

I Want My Mommy Casserole | Famished Fish, Finicky Shark

I sprinkled on a bit of parmesan cheese from a pizza parlor packet, because I know I could find those lying around in a apocalypse right???

I Want My Mommy Casserole | Famished Fish, Finicky Shark

Lauren says you can use any noodle or even rice, tuna or chicken and any cream soup you want really. Even broccoli instead of peas! That’s versatility for ya! Cuz I mean, if I’m stuck in a zombie apocalypse, definitely not going to be checking off my grocery list! I used chicken, because my kids are not huge tuna fans. I love it! And I did add some marsala wine as recommended.
For a little fun, I even did a zombie apocalypse quiz to see how long I’d last. I got 376 days! Just about a year—not bad!
I Want My Mommy Casserole | Famished Fish, Finicky Shark

Photo image from The Art of Eating Through the Zombie Apocalyspe – I Want My Mommy Casserole

This is a direct excerpt from the cookbook The Art of Eating through the Zombie Apocalypse: A Cookbook and Culinary Survival Guide by Lauren Wilson.

“I Want My Mommy CasseroleYields: 2–3 Hungry Survivor servings, 4 Regular Joe servings

This is a zpoc spin on an already nearly completely shelf-stable meal, one that is classic American comfort food spanning decades and generations. It is what some might call “junky,” but in the event of a zombie apocalypse, a hot pile of creamy, salty, fatty goodness topped with crunchy potato chips is A-OK in my book. Go ahead and make it as junky as possible, knowing full well that this meal could potentially be your last. You only live once, right? Oh, wait.

This is also a recipe that is primo for substitutions: No egg noodle? No problem. Use macaroni or rice. No potato chips? Use crackers or Goldfish or even Bugging-In Breadcrumbs (page 94). No tuna? Use canned chicken. No peas? How about green beans, potatoes, or asparagus? And virtually any other creamed soup will work in place of mushroom—except for say, maybe, cream of shrimp (yeah, that’s a thing).

This recipe is safe–house friendly and can easily be adapted to use freeze-dried vegetables and shredded cheese, (Believe it or not, freeze-dried shredded cheese isn’t totally gross—read on to Cooking in the Well- Stocked Safe House, page 203, for more!)

Requires:

Chef’s or survival knife and cutting board

1 large pot
1 small sauté pan
1 wooden spoon
1 colander
1 large mixing bowl
1 can opener
1 fork or multi-tool
1 small bowl
1 Dutch oven or another baking vessel (at least 7″ x 11″)

Heat Source:

Direct, open flame or other Stovetop Hack (page 42), and indirect, Dutch Oven or other Oven Hack (page 44)

Time:

10 minutes prep
30 minutes baking time

Ingredients:

1 small onion, minced
1 x 12-oz. package egg noodles
2 cans tuna, preferably chunk in oil
½ can peas
2 x 14-oz. cans cream of mushroom soup (In this case, Campbell’s really is the best)
1 c. breadcrumbs, preferably panko or crushed natural potato chips
¼ tsp. garlic powder
½ tsp. ground cumin
½ tsp. cayenne pepper
Salt & pepper, to taste

Optional Add-Ins:

½ c. dried mushrooms, reconstituted
2 tbsp. dry sherry

Method:

  1. Preheat the Dutch Oven or other Oven Hack for 400°F baking (see Judging Temperature, page 47) in addition to building a small fire or other Stovetop Hack to boil water. Put a large pot of potable water on to boil. In the meantime, in a small pan sauté the minced onion over medium-high heat until soft and browned.
  2. Once the water has come to a rolling boil, cook the egg noodles for half the recommended time on the package. If using dried mushrooms, remove some cooking water from the pot to reconstitute them. Drain, then add the noodles to a large mixing bowl, set aside for now.
  3. Drain the tuna if it’s packed in water; otherwise, drain the oil off onto the breadcrumbs, then break the tuna up lightly with a fork or multi-tool and add it to the noodles. Add the peas, sautéed onion, mushroom soup, reconstituted dried mushrooms (if using), and dry sherry (if using) to the mixing bowl and toss well. Taste and season with salt (if needed) and pepper. Set aside.
  4. In a small bowl, add the breadcrumbs, reserved tuna oil (or the equivalent of another oil, like olive oil), garlic powder, cumin, cayenne, and salt and pepper (to taste). Mix until the breadcrumbs are evenly coated.
  5. Carefully remove the lid of the preheated Dutch oven and add a light layer of oil using a paper towel or another clean cloth. Transfer the mixed noodles to the Dutch oven or, if using another Oven Hack, to a lightly greased baking dish. Sprinkle the breadcrumb mixture evenly over the noodles.
  6. Bake covered for about 25 minutes, until hot and bubbling.
  7. Let cool for about 5 minutes before eating. Take a deep breath and allow nostalgic memories of your mom (before she tried to tuck into your abdomen) perk you up while tucking in yourself.

Egg Noodle Substitution: You can also use 16 ounces of macaroni or other small pasta or 1½ cups cooked rice plus additional ½ cup of liquid in place of egg noodles.on.”

 I Want My Mommy Casserole | Famished Fish, Finicky Shark

I Want My Mommy Casserole

Gather ingredients.

I Want My Mommy Casserole | Famished Fish, Finicky Shark

Cook up some veggies. And add the meat of choice.

I Want My Mommy Casserole | Famished Fish, Finicky Shark

Stir in the seasonings, wine and soup. And add it to a greased dish.

I Want My Mommy Casserole | Famished Fish, Finicky Shark

Sprinkle on the greasy breadcrumbs and bake!

I Want My Mommy Casserole | Famished Fish, Finicky Shark

And serve!

I Want My Mommy Casserole | Famished Fish, Finicky Shark

This book is truly handy for a survival guide, if you decide you need something to pack when hiking, camping, or running from zombies. You will find all of that AND a variety of cool recipes, like Overnight of the Living Dead French Toast and Zombie Nownies. Tweet #ZPocWinter for more recipes from the bloggers behind the madness.

This post was sponsored by Ben Bella Books. I received a free cookbook by the sponsor for participating in #ZPocWinter. No additional compensation was received by me. All opinions, text, and images, are my own, unless otherwise noted. *This post contains affiliate links.

DON’T FORGET TO ENTER THE GIVEAWAY for your very own copy of this unique and inspiring cookbook!

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S’mores Cookies – #SRC

S'mores Cookies | Famished Fish, Finicky Shark #SRC

I am so missing camping right now!!! We haven’t gone out all season and the Summer is fast approaching as California seemed to have completely bypassed Spring. Planning for a new baby is keeping us plenty busy on the weekends that I haven’t even booked a quick three day trip. 🙁

S'mores Cookies | Famished Fish, Finicky Shark #SRC

So it’s no wonder when I ran across these S’mores Cookies from Heather’s blog at Join Us, Pull Up A Chair that these are what I dove in to. I’m bringing the camping to us! This girl had so many cookies on her blog that I almost didn’t know what to choose. But the gooey marshmallows and sweet chocolate beckoned me to this particular recipe.

S'mores Cookies | Famished Fish, Finicky Shark #SRC

You see, I’m in this secret club…shhh…it’s a secret. It’s called The Secret Recipe Club. In this club we get assigned a top secret blog and our job is to find a yummy recipe from their blog and share it. But they don’t know until “share day”. (Are you having Kindergarten flash backs too?)

S'mores Cookies | Famished Fish, Finicky Shark #SRC

Yup, these S’mores Cookies are heavenly. I only made a couple slight changes. I used Hershey’s Milk Chocolate Chips, because we all know the good “fight for the biggest chunk of candy bar” deal with the kids around the campfire-and it’s gotta be a Hershey bar. And I’ve had stock of Golden Graham cereal due to my cereal cravings, so I just had to throw those in as the grahams, and no messy crushing was needed because my stand mixer did it all. Oh, and I threw in some extra marshmallows for some extra gooeyness.

Eat these babies fresh out of the oven and who needs a campfire!?!

Ingredients: (I doubled my recipe in the photos, but all ingredients below are for a single batch of 32 cookies)
3/4 cup unsalted butter, softened at room temperature
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 egg
2 tsp vanilla extract
1 3/4 cup flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup coarsely chopped graham crackers (2 full sized sheets) or 1 cup graham cereal
2 cups semi-sweet chocolate chips or milk chocolate chips
1 3/4 cups mini marshmallows

S'mores Cookies | Famished Fish, Finicky Shark #SRC

Directions:
First cream together your butter and sugars in a large stand mixer until fluffy.
Add in the egg and vanilla and beat until incorporated.

S'mores Cookies | Famished Fish, Finicky Shark #SRC

Combine the flour, baking powder, baking soda and salt in a medium bowl. Add half the flour mixture and beat until dough comes off sides. Beat in the remaining flour mixture.

S'mores Cookies | Famished Fish, Finicky Shark #SRC

Add the crushed graham crackers or graham cereal and mix again, scraping down the sides of the bowl as needed.

S'mores Cookies | Famished Fish, Finicky Shark #SRC

Stir or lightly beat in the chocolate chips.

S'mores Cookies | Famished Fish, Finicky Shark #SRC

Using a 2 Tb cookie scoop or large spoon, scoop out the cookie dough and press 4 marshmallows into the center of each with your thumb, letting the dough come up over the sides of the scoop.

S'mores Cookies | Famished Fish, Finicky Shark #SRC

Press the dough around the marshmallows to seal them inside. Set the cookie dough ball on a lined cookie sheet and continue with the remaining cookie dough, making about 3 dozen cookies.

S'mores Cookies | Famished Fish, Finicky Shark #SRC

Refrigerate dough balls for 2 hours or until needed, or freeze for 10 minutes until ready to bake. I did the freezer method, because I had to get these cookies ready for a Mother’s Day lunch. Yes, that’s me, baking on my own Mother’s Day while my family sleeps in. (On a side note, if you are doubling this recipe, you may need to return the dough to the refrigerator for a bit after you’ve made half, as the dough gets a bit sticky to work with at this point.)

S'mores Cookies | Famished Fish, Finicky Shark #SRC

Preheat your oven to 350F. Place cookies evenly spaced apart, placing 12 cookies on each cookie sheet. Bake for 8-9 minutes until set.

S'mores Cookies | Famished Fish, Finicky Shark #SRC

Let cool on the cookie sheet at least 10 minutes to allow the center to continue cooking before carefully transferring to a rack to cook completely. Or heck, just dig in to those babies-you know you want to!

And make sure to check out Heather’s blog!

S'mores Cookies | Famished Fish, Finicky Shark #SRC

S’mores Cookies

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Number of servings: 32

Per Serving 182 calories

Fat 8 g

Carbs 26 g

Protein 2 g

32


S’mores Cookies

Weight Watchers PointsPlus®: 5

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

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

Ingredients

  • 3/4 cup unsalted butter, softened at room temperature
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1 3/4 cup flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup coarsely chopped graham crackers (2 full sized sheets) or 1 cup graham cereal
  • 2 cups semi-sweet chocolate chips or milk chocolate chips
  • 1 3/4 cups mini marshmallows

Instructions

  1. First cream together your butter and sugars in a large stand mixer until fluffy. Add in the egg and vanilla and beat until incorporated.
  2. Combine the flour, baking powder, baking soda and salt in a medium bowl. Add half the flour mixture and beat until dough comes off sides. Beat in the remaining flour mixture.
  3. Add the crushed graham crackers or graham cereal and mix again, scraping down the sides of the bowl as needed. Stir or lightly beat in the chocolate chips.
  4. Using a 2 Tb cookie scoop or large spoon, scoop out the cookie dough and press 4 marshmallows into the center of each with your thumb, letting the dough come up over the sides of the scoop. Press the dough around the marshmallows to seal them inside. Set the cookie dough ball on a lined cookie sheet and continue with the remaining cookie dough, making about 3 dozen cookies.
  5. Refrigerate dough balls for 2 hours or until needed, or freeze for 10 minutes until ready to bake.
  6. Preheat your oven to 350F. Place cookies evenly spaced apart, placing 12 cookies on each cookie sheet. Bake for 8-9 minutes until set.
  7. Let cool on the cookie sheet at least 10 minutes to allow the center to continue cooking before carefully transferring to a rack to cook completely.


Spicy Mexican Style Tuna Salad Tostadas

I love tostadas. Well, Mexican food in general. I like that crispy corn tortilla topped with anything I want. And they are a perfect magic carpet ride for a quick lunch. While camping this past weekend I wanted a super speedy lunch.

Heaping spicy tuna salad
I remembered one of my husband’s favorite lunches. Nacho cheese Doritos topped with a salad of tuna canned in oil, canned peas, and fresh diced tomatoes, onions and jalapeños. I kept tuna canned in water and a can of tomatoes with chiles in my camping canned goods supplies. I had a can of peas too, but I thought frozen woud taste better. But I forgot to buy some-boo. But this quick lunch turned out delicious all the same. I may add the frozen peas next time for bite.
A quick ingredient line-up inside the trailer

Spicy Mexican Style Tuna Salad Tostadas
Ingredients:
8 packaged tostada shells
1-12 oz can of tuna, light packed in water, drained
1-10 oz can diced tomatoes with green chiles, drained
1/4 cup mayonnaise made with olive oil
Directions:
Combine tuna and canned tomatoes with mayonnaise and mix lightly. Spread mixture onto each of the 8 tostada shells and serve. Serving is two tostadas.
Bite into this!

Serves 4. Prep 5 min.
I had some of the leftover tuna salad on a green salad today. It was delicious-so delicious I forgot to snap a photo. Not me!
I chopped up 5 leaves of romaine and topped it with a steamed and diced small red potato, a handful of cherry tomatoes and a serving of the tuna salad. It was my own spicy version of a tuna nicoise.
Let me know what you think!

Kicking Off Fall with Pancakes-Apple Oatmeal Cheesecake Pancakes

My family and I spent this Labor Day weekend camping, enjoying the last of the summer season. With all of our summer activities and our camping coming to an end, I decided to make my family a fall festive breakfast for our final meal in the beautiful Rancho Jurupa Park.

Keeping with the good old, give-the-teacher-an-apple tradition, I thought what better breakfast to represent fall than apple pancakes!? Pancakes are quick and simple camping food-especially with my favorite non-skillet electric skillet. These pancakes are full of cinnamon apple fall flavor and hearty oatmeal and topped with a sweet cheesecake filling. I used full sugar for these babies. But…these are low fat, so of you want to keep them even healthier, you can substitute all the sugars for Truvia sweetener (whichever is the equivalent ratio) and sugar free maple syrup.
And because no morning of camping is complete without a steaming cup of coffee…

Sprinkle cinnamon into your coffee grinds. This antioxidant rich spice may reduce blood pressure, lower stress, and burn more calories!
— Food & Nutrition (@Live_Nutrition) September 2, 2013


I apologize in advance for the poor lighting in the pictures. This is what you get when working with the natural lighting of the great outdoors.

Apple Oatmeal Cheesecake Pancakes


Pancakes:


2 cups Heart Smart Bisquick


1/2 cup Quick Oats


1 1/2 cups milk


4 oz fat free plain Greek yogurt


1 egg


1 Tb sugar


1 tsp cinnamon


1 apple-your favorite kind-I used Gala, diced


Cheesecake Topping:


3 oz whipped cream cheese


2 oz fat free plain Greek yogurt


3 Tb sugar


1 Tb maple syrup

Garnish:


1 apple sliced


Cinnamon


Maple syrup

Directions:

Heat your electric griddle-or if at home, any non stick griddle, to 350F.

Combine batter ingredients in order, folding in diced apples last.
In a small bowl, combine cheesecake topping ingredients and whisk until smooth, using a fork or small whisk.
It should be nice and smooth. I had to try very hard not to eat it out of the bowl. In fact, I was dipping the pancakes in this at the end. This reminds me of my childhood and licking the beaters of my Oma’s famous German cheesecake-which I vow to recreate one day if I can ever finagle the recipe from her.
Spray griddle with cooking spray and spoon batter onto griddle using 1/4 cup portions. Allow to cook on one side until bubbles form around the edges, about 3-4 minutes.
Carefully flip pancakes and cook about 3 minutes more, until golden brown on each side.
These pancakes are thick, yet fluffy, packed with fiber, iron and vitamin C. One bite of these and I wasn’t sure if I was having breakfast or dessert.
To serve, layer one pancake, a large dollop of cheesecake topping, some sliced apples and cinnamon. Repeat as many layers as you are hungry. 😉 The oatmeal combo with warm soft apples tucked into each pancake, combined with the sweet cheesecake and crunchy apple slices will be sure to have your kids and family asking for more.
Top with maple syrup and enjoy!
Makes 14-16 pancakes. Prep 10 min. Cook 25 min.
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Scavenge the Icebox-Cucumber Tomato Salad with Panela and Steak and Peppers

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I love cooking outdoors.  And camping.  A lot.  The fresh air, green trees and rustic environment just beckon fresh food to be made.
So I pack our icebox with as much produce that I can cram in-with the ice of course.
But by the end of our camping trips the fruits and veggies are floating in water and I have to find creative ways to use them up.  And that takes us to here.
Look at this beautiful bounty!  I see marinated grilled round steak, sautéed bell peppers and onions with zucchini, a cucumber, tomato and panela salad, grilled baby nectarines and baked potatoes.
Let’s get grilling!

 

Grilled Round Steak
2 pounds round beef
Lawry’s Garlic and Herb 30 minute marinade [the rest of my bottle from yesterday’s chicken ;-)]
Steak seasoning of choice
Marinate 30-60 minutes.
Grill 5-8 minutes on each side depending on liking
Serves 5-6

 

Wrap potatoes in foil and grill 30 minutes or until tender.
Place nectarines on grill with steak.
Meanwhile get this beautiful mix of veggies started.  You can actually see the steam coming off this one!

 

Grilled Peppers and Onions with Zucchini
 
While waiting for the food to cook, slice about half an onion and a zucchini, julienned.
Sauté the onion in 1 Tb of canola oil with desired seasonings (I used the steak seasoning). When the onion is almost caramelized, add one bag of frozen (now thawed) mixed bell peppers. Sauté another minute more then add the zucchini.  Cook three minute more.
Makes 6 – 1/2 cup servings
And while that’s cooking, chop up this colorful salad with a kick.

 

Spiced Up Cucumber and Tomato Salad with Panela
 
2 cucumbers peeled and chopped
2 Roma tomatoes chopped
1 oz Panela cheese
Dash Tabasco (I use Cholula hot sauce at home-even better!)
Toss together and serve.
Makes 6 – 1/3 cup servings

 

Finally, for your finicky shark, reheat last night’s corn cobs for 2 minutes on the grill.
Rub with butter, sprinkle with Parmesan cheese and top with steak strips to create a spider. Yum yum!
I’d like to mention my little shark requested a baked potato!  And he tasted a nectarine and loved it. All on separate plates of course. With a side of Panela cheese.  Mommy aimed for protein and healthy carbs and he got dairy and fruit too!
And this one is for the big kids 🙂

I lost my natural lighting with the setting sun by the time I served myself.  The perks of motherhood-always last to eat.

Camp on healthy ones. There’s always a rainbow of nutrition in that icebox.

 

Cucumber Tomato Salad with Panela

Prep Time: 5 minutes

Total Time: 5 minutes

Number of servings: 6

Per Serving 38 calories

Fat 2 g

Carbs 5 g

Protein 2 g

6


Cucumber Tomato Salad with Panela

Weight Watchers PointsPlus®: 1

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

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

Ingredients

  • 2 cucumbers
  • 2 Roma tomatoes
  • 1 oz Panela cheese
  • Dash Hot Sauce

Instructions

  1. Peel and chop the cucumbers.
  2. Dice the tomatoes.
  3. Crumble the cheese.
  4. Mix all ingredients together and serve.

What is your favorite camping salad?

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Sometimes it’s All in the Presentation-Tike Face Plate, Melon and Chicken with Sweet Potato

It’s 4th of July weekend and my family and I decided to take a local camping trip to the Pomona Kampgrounds Of America.  The Pomona KOA is right across the street from the Pomona Fairplex where my family and I were entertained by “Kaboom!” a monster truck, dirt bike and firework show. We discovered the Kaboom show when we went tent camping at the KOA one year and watched the fireworks from our campsite.  So we decided to go to the show this year.  The presentation was spectacular!  My boys loved every minute of the daredevil stunts and extreme tricks and were amazed by the fireworks.  I’ll admit I was fully entertained too.  I recorded several stunts and all I can hear is my hoot and hollering over the monstrous engines.

Just look at that dirt track and red, white and blue set up!

This particular KOA in Pomona is no peach.  The RV spots are close together and there are no fire-pits or playgrounds, but they have a pool, game room and store.

Which all appeals to my family.

So when I’m cooking and eating which I love to do both, [pause to bite into my lettuce wrapped turkey burger and roasted poblano with panela cheese] I like to make the food present as good as it tastes.
Even when camping.  Because we all know a hot dog is just a hot dog and a burger is just a burger, until you add the grilled onions, muenster cheese and fat juicy tomato slices.
This was our delicious clean eating lunch today.  Grilled chicken breast halves marinated in Lawry’s Herb and Garlic 30 minute marinade, French cut greens beans tossed in olive oil and black pepper (love my electric skillet for camping), baked white sweet potatoes dashed with cinnamon-everything is better with cinnamon-and sliced cantaloupe.

Now there’s not too much I can do with this dish to entice my kids. Especially my pickiest shark Jesse, who was blessed with autism, which gives him the most distinct of senses.

So here comes the Tiki Face Plate!  The same healthy dish is carefully arranged to appeal to my kiddos.  I added a dollop of cinnamon maple butter for the sweet potato.

With just a bit of creativity and sugar and spice, any basic heathy meal can be made kid friendly.

And that’s the theme of my blog-Famished Fish, Finicky Shark.
Cinnamon Maple Butter
3 Tb Smart Balance Butter
1 tsp cinnamon
1 tsp maple syrup
Cream together and serve.  Serves 3-4
Great on sweet potatoes, toast, biscuits, pancakes, etc.