Grilled Corn Guacamole on Sofritos Tacos #GuacSquad12

Grilled Corn Guacamole | Famished Fish, Finicky Shark

This is a sponsored post written by me on behalf of Casabella, Gourmet Garden Herbs & Spices and Melissa’s Produce.  All opinions are 100% mine.

Please don’t miss the Giveaway here and other amazing Guacamole recipes below!

Grilled Corn Guacamole | Famished Fish, Finicky Shark

This week my husband and I went out on our weekly date night (toting along the two littlest ones of course).  We had our usual no-idea-what-to-eat dilemma, him no longer eating red meat and myself very rarely eating any meat.  We went to the food court at our local mall as I was off on a search for new shoes to fit my finally repaired and healing broken toe.  (Can you believe how much pain one little broken toe can produce!?)

Grilled Corn Guacamole | Famished Fish, Finicky Shark

After almost ordering a walnut and goat cheese salad from the sandwich place, I spotted a well know Mexican grill that sells the famous sofritos which inspired this meal.  Actually their entire menu inspired this dish of Tofu Sofritos Tacos with Citrus Cilantro Coleslaw and Grilled Corn Guacamole.  We used to order from this grill at least once a month during our company lunch meals at my workplace.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

Despite the fact that I never actually had the sofritos from this popular place (I used to get the chicken), I wanted to make them because of a) my craving for tacos and b) my desire to remove meat from my diet.  Let me just say that I LOVED my sofritos at least 10 times more.  I braised mine to perfection, ridding all traces of “soy” taste from these tacos.  And the guacamole…okay that is what we are here for.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

The guacamole at this famous Mexican grill is so delicious that they charge nearly $2 more to add it to your meal.  I love that they give large portions, so that’s good.  They also serve this wonderful corn pico de gallo.  These two toppings together make any taco or burrito bowl supreme.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

So when I was given the opportunity to create a recipe for Casabella’s newest innovation, the Guac-Lock guacamole container, I knew I had to make a Grilled Corn Guacamole.  The fresh avocados shipped direct to me from Melissa’s Produce went divinely with the purees and dried herbs from Gourmet Garden.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

And love the Guac-Lock I did!  I ate guacamole for a week.  On everything!  This photo was actually taken on day 5 of storing this guacamole.

Grilled Corn Guacamole | Famished Fish, Finicky Shark

Please note the freshness!  And it didn’t even taste sour or overwhelmed with onion, as most avocado dips do when they contact air.  I didn’t have to scrape off any grey unappealing discoloration from the top of the guacamole each day I ate it.

I just spooned out what I wanted and smoothed out the top.  The handy pusher tool provided made it simple to “squeeze” all the air out and seal the lid.

Love this thing!!

Grilled Corn Guacamole on Sofritos Tacos #GuacSquad12

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 12

Per Serving 106 calories

Fat 8 g

Carbs 10 g

Protein 2 g

12


Grilled Corn Guacamole on Sofritos Tacos #GuacSquad12

Ingredients

  • 3 avocados, peeled, pitted and diced
  • 2 ears corn
  • 1 jalapeño, seeded and diced
  • 1/3 cup diced red onion
  • juice of one lime
  • 1/2 tsp cumin
  • 1/2 smoked paprika
  • 1 tsp garlic salt (or 1 tsp Gourmet Garden garlic puree)
  • 1/4 tsp chili powder (or pinch Gourmet Garden red chili flakes)

Instructions

  1. Spray a griddle with nonstick cooking spray. Place 2 shucked ears of corn on the grill, sprinkling with salt and pepper if desired. Grill over medium heat, rotating to grill each side, about 10-15 minutes until corn is tender. Set aside to cool slightly.
  2. Place diced avocado in a medium bowl and smash lightly with a fork or masher.
  3. Cut corn kernels off cob using a sharp knife, catching the kernels into a medium bowl.
  4. Add corn and remaining ingredients to mashed avocadoes and mix well, mashing while mixing.
  5. Transfer mixture to an airtight container (such as the Guac-Lock) and store up to 6 days in the refrigerator.

Check these recipes out too!

Blog Tour | Famished Fish, Finicky Shark

Grilled corn guacamole-say what!?

This post was sponsored by Casabella, Gourmet Garden, and Melissa’s Produce. I received a Guac-Lock container, fresh herbs and pastes, and fresh avocados from the sponsors for participating in #GuacSquad12. All opinions, text, images, and recipes are my own. Feel free to substitute the branded ingredients as needed with a like for like product. *This post contains affiliate links.

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Spaghetti Squash and Spinach Fritters

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark Have you gotten into the spaghetti squash fad yet? So many people that are on gluten free or low carb diets are eating spaghetti squash by the truck load. While I’m not in that crowd-yet-I am watching a lot of my gluten intake lately.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

As a person with IBS and chronic bloating, I’m trying a lot of low FODMAP (Google it-it’s a mouthful) foods lately. Basically foods that don’t make you bloated or gassy or…well you get the picture.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

This past weekend I made the family steak and potatoes. They also requested baked beans. Those are on my No-No list. So opting for another veggie I pulled out my leftover spaghetti squash flesh I made earlier this week. I wanted to make an easy to plate fritter. I added spinach and onions.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

My baby girl polished off her portion. My boys said to leave out the onions. They really give them amazing flavor so use onion flakes if you have them. I’m not supposed to have onions, but in moderation, it’s okay.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

I love the crispy outside and tender inside of these fritters.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

This dish is also perfect for vegetarians and those giving up meat this time of year. You can serve it as a side dish for 4, or as a main dish for 2! And I love that it’s quick, easy and tasty!

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

A bit of greek yogurt or sour cream is just lovely with these. If you have lactose intolerance, you can certainly leave it out.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

These are so easy to throw together. Especially if you already have leftover spaghetti squash. If you don’t, it’s really simple to make. Check out the notes portion in the recipe below for directions.

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

I finally bought myself a really good waffle maker about a month ago. I love it!

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

Check out how to make this recipe below!

Spaghetti Squash and Spinach Fritters

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 4

Per Serving 76 calories

Fat 3 g

Carbs 7 g

Protein 5 g

4


Spaghetti Squash and Spinach Fritters

Ingredients

  • 2 cups cooked and stranded spaghetti squash
  • 1 cup baby chopped spinach
  • 1/3 cup diced red onion (or 1 tsp onion flakes)
  • 2 eggs, lightly beaten
  • 2 Tb coconut flour
  • 2 tsp Dijon mustard
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/4 tsp pepper
  • 1/4 tsp tarragon
  • Dash chili powder
  • 4 Tb nonfat greek yogurt (optional)
  • 2 Tb chopped parsley (optional)
  • Cooking spray

Instructions

  1. Combine the ingredients in the order listed and mix gently.
  2. Spray a preheated waffle iron (with 4 sections) with cooking spray. Spoon half the mixture into the waffle iron and close. Bake for 8 minutes, or until golden and crisp. Repeat with remaining vegetable mixture.
  3. Serve with a spoonful of greek yogurt and chopped parsley. Make 2 main dish or 4 side dish servings.

Notes

To cook spaghetti squash, cut in half lengthwise, scoop out seeds. Place flesh side down on baking sheet. Prick with fork in several places. Bake at 375F until flesh pulls away from shell, 45-90 minutes, depending on size of squash. Or microwave, pricking all over first, then heating for 10-15 minutes. Cool slightly then cut open, scoop out seeds and then flesh.

Asian Sesame Shrimp Chopped Salad – #FreshTastyValentines #sponsor #giveaway

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

The easiest Valentine’s meal you can make your sweetie this year is a great big salad bursting with fresh crispy vegetables, sweet succulent shrimp and nutty sesame dressing. I threw together this gorgeous salad one evening-made to serve 6-and my sweetie ate half the pan.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

Though I don’t blame him! The Asian Sesame Dressing by TLish is pretty darn addicting. It is nutty, sweet and savory all in one bite! Tiffany Denson used to make jars and jars of these dressing for her neighbors in Birmingham, Alabama before being convinced to sell it market wide, after having sold over 1700 jars in the year 2010.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

It’s no wonder this sold like hotcakes, just look at that sweet dressing. You know you want to reach out and catch that drip right there. Just like the bottle says, “all natural. all good.”

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

I layered plenty of fresh produce to create texture and depth to this crispy salad. Topped with crunchy wonton strips, this salad is a gem. Mann’s Packing, which began from a carrot stand in 1939, quickly began selling a larger variety of fresh produce and has it’s own Asian Citrus Crunch Salad Kit too, if you’re in a pinch for a quick dinner. It has all the fix’ins in the bag! Majority women owned and always fresh, Mann Packing has just what you need to complete your meal.

 

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

Though I made this with individually purchased produce, because I didn’t get around to using my gifts from Mann’s Packing-yet-I just had to share that they had a comparable product that was perfect for this dish!

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

All the way down to the wonton strips!

I really love that both of these amazing sponsors offered up this perfect match made in salad heaven! And thanks to Camilla from Culinary Adventures with Camilla, 22 awesome bloggers are offering over 1oo recipes for your Valentine’s Day meal plan.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

(Why does this salad look so tiny from way up here?) It’s huge!

For an opportunity to win these wonderful and healthful products, check out the giveaway at the end of this post.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

First layer up, a red and green lettuce combination and diced bell peppers.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

Cabbage and more bell peppers.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

More lettuce and sweet red onions.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

Fresh cucumbers and carrots.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

Succulent salad shrimp and nutty sesame seeds. And a sprinkle of lime zest.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

Finally some wonton strips and salad dressing. (Notice a pattern of layering by twos?)

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

Such quick prep for salad that will disappear from your plate right before your eyes. Yummy!

Don’t forget the Rafflecopter giveaway with #FreshTastyValentines below!!

Asian Sesame Shrimp Chopped Salad

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Number of servings: 6

Per Serving 652 calories

Fat 47 g

Carbs 50 g

Protein 10 g

6


Asian Sesame Shrimp Chopped Salad

Ingredients

  • 2 cups red leaf lettuce, chopped
  • 2 cups romaine lettuce, chopped
  • 3 cups cabbage, chopped
  • 1/2 large red onion, quartered and sliced
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 1 cucumber, sliced
  • 1 medium carrot, sliced
  • 2 cups salad shrimp
  • 2 Tb black sesame seeds
  • 2 tsp sesame oil
  • zest and juice of one lime
  • 1/3 cup TLish Asian Sesame Dressing
  • 12 wonton wrappers
  • oil for frying

Instructions

  1. Prep and wash the produce. Thaw and drain the shrimp, if frozen.
  2. In a large glass bowl or 13x9" baking dish, layer the salad ingredients. First half the lettuce, then half the bell peppers, followed by all of the cabbage and the remaining bell peppers. Layer the remaining half of the lettuce, followed by the red onion. Layer next the cucumbers and carrots. Drizzle the salad with the sesame oil and lime juice.
  3. Top with the salad shrimp and the sesame seeds. Sprinkle with the lime zest.
  4. In a small fry pan, heat oil to 350F. Cut the wonton wrappers into strips. Carefully fry the wrappers until they are lightly golden, flipping to cook evenly on both sides, about 30 seconds on each side. Drain on paper towels.
  5. Top the salad with crispy wonton strips and drizzle with TLish Asian Sesame Dressing.

Notes

Any Asian dressing can be substituted in place of the brand name dressing.

This post was sponsored by TLish and Mann Packing. I received complimentary product from the sponsor for participating in #FreshTastyValentines. 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. *This post contains affiliate links.


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Rustic White Bean and Kale Soup with Sausage

Rustic White Bean and Kale Soup with Sausage | Famished Fish, Finicky Shark

I’m a slave to my SD card. I put it in my camera, I put it in my laptop, I put it in my camera, I put it in my laptop. Well my precious SD card had a minor accident and I can no longer have said SD card meet my camera. So off to my iPhone 6 and these photos. They will just have to do. See, I made this super healthy white bean and kale soup with big slices of chicken sausage over the weekend, shared a mention of it on my Facebook page, and a sweet friend of mine requested I post the recipe.

Rustic White Bean and Kale Soup with Sausage | Famished Fish, Finicky Shark

It turned out fantabulous. My idea was to make it again, as I took no prep photos like I usually do. And then, well, I am always a people pleaser, so here I go, whipping up this post to share the recipe now. You all have a cooking imagination, no?

I called this soup rustic due to it’s flair of flavor. The buttery white beans and bitter kale are simmered with coriander and cumin and savory chicken broth, then tangy lemon juice is stirred in at the end to brighten the flavors, tame the kale, and make your mouth say, ah. Seriously, my kids didn’t even flinch at the green stuff!

Rustic White Bean and Kale Soup with Sausage | Famished Fish, Finicky Shark

I slow cooked this soup on high for 4 hours, but it can easily be slow cooked for 8, or low simmered for 2 hours. I blended half the soup (without the sausage of course) and mixed it back in, however it can be left as a whole just the same. It’s a gorgeous soup! And please, please, please serve it with crusty or buttery grilled sourdough bread. It’s just heaven soaking up the savory broth.

Rustic White Bean and Kale Soup with Sausage | Famished Fish, Finicky Shark

Rustic White Bean and Kale Soup with Sausage
Ingredients:
1 lb white beans (navy beans), sorted and rinsed
one bunch kale, stems removed, washed and chopped
5 links cured chicken sausage, sliced into 1/4″ slices
1 large white onion, diced
4 cloves garlic, smashed
1 Tb canola oil
1 tsp coriander
1 tsp cumin
1/2 tsp salt
1 Tb chicken bouillon
10 cups water
2 Tb lemon juice

Directions:
In a large skillet, heat the onion and garlic with the canola oil over medium high heat.
Saute until onion is tender. Add the sausage links and dash salt and pepper. Cook 2 minutes, then transfer to a large stock pot or crock pot, depending on cooking method.
Stir in the white beans, seasonings and water. (The lemon juice will be stirred in at the end.)
Cook in a stock pot over medium low with the lid tilted for 2 hours, in a crock pot over high heat for 4 hours, or over low heat for 8 hours.
Stir in the lemon juice. The soup is done at this point and ready to enjoy. For a smoother soup (as pictured above), scoop out half the bean and kale mixture with a slotted spoon and process in a blender or food processor. Stir back into the soup pot and serve.
Great served with a crusty bread or grilled buttered sourdough. For a vegetarian version, omit the sausage and use vegetable stock.

Please do enjoy! I just lapped up leftovers of this today. Yummy!!!

Rustic White Bean and Kale Soup with Sausage | Famished Fish, Finicky Shark

Tomorrow’s mission: buy a new SD card!

Rustic White Bean and Kale Soup with Sausage

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes

Number of servings: 12

Per Serving 195 calories

Fat 5 g

Carbs 27 g

Protein 13 g

12


Rustic White Bean and Kale Soup with Sausage

Ingredients

  • 1 lb white beans (navy beans), sorted and rinsed
  • one bunch kale, stems removed, washed and chopped
  • 5 links cured chicken sausage, sliced into 1/4″ slices
  • 1 large white onion, diced
  • 4 cloves garlic, smashed
  • 1 Tb canola oil
  • 1 tsp coriander
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1 Tb chicken bouillon
  • 10 cups water
  • 2 Tb lemon juice

Instructions

  1. In a large skillet, heat the onion and garlic with the canola oil over medium high heat.
  2. Saute until onion is tender. Add the sausage links and dash salt and pepper. Cook 2 minutes, then transfer to a large stock pot or crock pot, depending on cooking method.
  3. Stir in the white beans, seasonings and water. (The lemon juice will be stirred in at the end.)
  4. Cook in a stock pot over medium low with the lid tilted for 2 hours, in a crock pot over high heat for 4 hours, or over low heat for 8 hours.
  5. Stir in the lemon juice. The soup is done at this point and ready to enjoy.
  6. For a smoother soup (as pictured above), scoop out half the bean and kale mixture with a slotted spoon and process in a blender or food processor. Stir back into the soup pot and serve.

Notes

Great served with a crusty bread or grilled buttered sourdough. For a vegetarian version, omit the sausage and use vegetable stock.

 

Grilled Asparagus and Brussels over Greens with Tuna and Egg

Grilled Asparagus and Brussels over Greens with Tuna and Egg | Famished Fish, Finicky Shark

Okay seriously, I love food! So why can’t I just take my love of food and learn to really love food!?! It’s like I need to be challenged to get my tooshie moving and my mind creating and my body craving.

I’ve had baby #4-enough is enough! I need to burn this baby fat!! If my finicky shark can learn to love green veggies-even beg for them-then I can learn to crave all things healthy. Don’t get me wrong, I LOVE veggies!! But I also crave evil food like carbs and starches and gooey sugary goodness. Wait, back on track…

Can you believe Jesse actually enjoyed the sautéed kale at dinner last night!? And of course he also enjoyed the grilled asparagus I made for dinner tonight.

I think the fact that I love a challenge and love writing encouraged me to write myself a great meal plan for this week.

Egg White Kale Scramble Wraps, Chicken and Wild Rice Thai Lettuce Wraps, Pork Cauliflower Fried Rice, and Sausage and White Bean Fennel Stew are just a few ideas in my head for the week!

My dinner was so beautiful and tasty healthy that I just had to share. Even if I did only snap a photo with my iPhone 6 instead of my Canon DSLR!

Grilled Asparagus and Brussels over Greens with Tuna and Egg
Ingredients:
2 cups green leaf lettuce
1 cup asparagus
1 cup brussels sprouts
1 3.5 oz can chunk light tuna, drained
1 egg, hard boiled
1 Tb olive oil
1 tsp Mrs Dash
Dash hot sauce
Squeeze lemon

Directions:
On a griddle, drizzle the olive oil. Heat over medium.

Trim the ends of the asparagus and stems of the brussels sprouts. Cut the brussels in half along the stem.

Grill the vegetables about 5 minutes, turning frequently and seasoning with Mrs Dash.

Grilled Asparagus and Brussels over Greens with Tuna and Egg | Famished Fish, Finicky Shark

Chop the lead lettuce and place in a large bowl. Cut the asparagus into bite sized pieces. Top the raw greens with the grilled greens, tuna and egg, sliced.
Finish with dash hot sauce and squeeze of lemon.

Enjoy eating green and staying healthy!!

Grilled Asparagus and Brussels over Greens with Tuna and Egg | Famished Fish, Finicky Shark

Sticky Chinese Chicken and Fried Rice #SRC

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

Oh my goodness has my kitchen been crazy the past few weeks! I’m not complaining. My family definitely isn’t complaining. We’ve had a lot of food in the refrigerator to last quite awhile from so many recent creations.

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

What I loved about this month’s The Secret Recipe Club, was the blogger I was assigned to-I’m assuming her name is Maxcie, is just as food obsessed as myself. Except of course, she has the beauty of Brussels to inspire her. And a whole lot of fancy restaurants.

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

Maxcie blogs on Why I Am Not Skinny and after galking over various recipes of savory and sweet like White Chocolate Berry Cheesecake, I decided for an extremely versatile dish and used two of her recipes for one fantastic meal that my family really loved.

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

I opted for sweet and juicy Sticky Chinese Drumsticks and a family favorite Egg Fried Rice. My kids are not huge fans of peas, so the only switch I did was using finely shredded cabbage in place of the peas, and increasing the recipe size. Oh, and I added some garlic and ginger. It blended in with the rice perfectly. And I served the chicken with a bit of hoison sauce and hot Chinese mustard on the side. Delish!

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

Sticky Chinese Chicken and Fried Rice
Ingredients:
Sticky Chinese Chicken
3 lbs chicken leg quarters or drumsticks
1 cup low sodium soy sauce
4 Tb honey
6 cloves pressed garlic
1 tsp minced ginger
Egg Fried Rice
3 cups cooked rice
2 Tb canola oil
1/2 large onion, diced
2 cloves pressed garlic
1 1/2 cups shredded cabbage
2 large carrots, diced
4-5 Tb low sodium soy sauce
4 eggs, beaten
dash ginger powder
salt and pepper to taste

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

Directions:

Begin by mixing the chicken marinade ingredients and placing in a ziplock bag with the chicken. Marinate at least three hours to twelve hours, turning the bag occasionally.

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

Bake in a preheated oven at 375F for 50-60 minutes, until juices run clear an no longer pink. Turn halfway through baking, as pictured below.

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

For the rice, heat the canola oil in a large skillet over medium heat. Add the onions and garlic and saute until tender. Add the carrots and saute 4 minutes more. Add the cold cooked rice and heat through. Stir in the cabbage and cook 2 minutes more. Make a well in the center of the skillet, adding more oil if needed, and pour in the beaten egg.

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

Scramble the eggs, then fold into the rice. Add the soy sauce and ginger and cook until slightly browned.

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

Serve the hot fried rice alongside the sticky chicken with desired condiments.

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

Check out more Secret Recipe posts below the recipe!

Sticky Chinese Chicken and Fried Rice

Prep Time: 3 hours, 15 minutes

Cook Time: 1 hour

Total Time: 4 hours, 15 minutes

Number of servings: 6

Per Serving 78 calories

Fat 4 g

Carbs 5 g

Protein 5 g

60


Sticky Chinese Chicken and Fried Rice

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

    For the Sticky Chinese Chicken

  • 3 lbs chicken leg quarters or drumsticks
  • 1 cup low sodium soy sauce
  • 4 Tb honey
  • 6 cloves pressed garlic
  • 1 tsp minced ginger
  • For the Egg Fried Rice

  • 3 cups cooked rice
  • 2 Tb canola oil
  • 1/2 large onion, diced
  • 2 cloves pressed garlic
  • 1 1/2 cups shredded cabbage
  • 2 large carrots, diced
  • 4-5 Tb low sodium soy sauce
  • 4 eggs, beaten
  • dash ginger powder
  • salt and pepper to taste

Instructions

  1. Begin by mixing the chicken marinade ingredients and placing in a ziplock bag with the chicken. Marinate at least three hours to twelve hours, turning the bag occasionally.
  2. Bake in a preheated oven at 375F for 50-60 minutes, until juices run clear an no longer pink. Turn halfway through baking, as pictured below.
  3. For the rice, heat the canola oil in a large skillet over medium heat. Add the onions and garlic and saute until tender. Add the carrots and saute 4 minutes more. Add the cold cooked rice and heat through. Stir in the cabbage and cook 2 minutes more. Make a well in the center of the skillet, adding more oil if needed, and pour in the beaten egg.
  4. Scramble the eggs, then fold into the rice. Add the soy sauce and ginger and cook until slightly browned. Serve the hot fried rice alongside the sticky chicken with desired condiments.

Notes

For gluten allergies, use gluten free soy sauce.

,

 

Sugar and Spice and Little Girls are Nice

We all know I adore my baby girl. Can you believe she is almost 4 months?! (Why?! [crying])

Sugar and Spice | Famished Fish, Finicky Shark

Okay well if you didn’t know, now you do.

 And dressing her is so much fun! And dressing her for less is best!  And under $10??!! I think so! Especially how fast they grow.

Sugar and Spice | Famished Fish, Finicky Shark

I don’t know about you, but when I really love an outfit on my kid, I get them in a couple sizes, so when they outgrow one, they have another.

Check this out —-> zulily Sale – Girls Dresses $10 & Under Through Friday 1/30
 **This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links

Girls Dresses Under $10 – Sale Ends 1/30
Starts: 1/26/15
Ends: 1/30/15
To shop all dresses in this event, click here >> Girls Dresses Under $10 – Sale Ends 1/30

And after that, if you need a little Sugar and Spice, make these

Whole Wheat Buñuelos with Candied Piloncillo Glaze and Sundaes

Whole Wheat Bunuelos with Candied Piloncillo Glaze | Famished Fish, Finicky Shark

Sweet Potato and Lentil Curry with Ham

Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark

Okay, so you know those days when it’s cold and you feel fat, and you know the last thing you need is a plate of cookies and milk or a huge plate of nacho fries? No. Just me?
Well today my body was craving healthy comfort. I know, what’s that right!?

Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark
I decided to pull out my pressure cooker and make a pot of lentil stew. This particular lentil stew I created consists of sweet potatoes and carrots, savory onions and garlic, robust curry and herby cilantro with cubes of honey ham. Served with soft and fluffy rice this stew just screams comfort food. And it’s healthy to boot!

Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark
I must have nailed it because my picky husband who claims to have hated lentils, literally piled his bowl with three large helpings after coming back from getting our van a smog check. He was either very hungry, or it was that good. I think the latter-one, because he told me and two, because we’d already had crepes for breakfast. And it was raining. Yep-comfort food.

Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark

Ingredients:
2 cups long grain rice, rinsed
2 Tb salted butter
2 cups dried lentils, rinsed and picked through
1 large sweet potato, peeled and cubed
1 cup honey ham, cubed
3 large carrots, peeled and roughly chopped
1/2 large onion, diced
5 cloves galric, minced
1 Tb curry powder
1 Tb fresh cilantro, chopped or Gourmet Garden cilantro paste
2 tsp salt
1 tsp pepper
Juice of one lemon

Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark
 Directions:

Cook the 2 cups rice, adding the salted butter and 4 cups water according to your rice cooker directions. Or bring to a boil on the stovetop, reduce heat and cover. Cook for 25 minutes or until water is absorbed.

In a pressure cooker set over medium heat, add the canola oil and sauté the onions and garlic for 3 minutes. Stir in the chopped carrots. Season with salt and pepper. Stir in the curry powder, cilantro and lemon juice.
Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark

Add the cubed sweet potato and ham. Sauté 2 minutes more to combine.

Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark
Stir in the lentils and 7 cups water.

Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark
Cover the pressure cooker and lock the lid.
Bring to a boil, then reduce heat to low, following your pressure cooker’s manufacturer directions.
Simmer for 20 minutes, then quick release the steam by opening the pressure valve. When the steam has escaped, carefully open away from your face and body. Cool for 10 minutes. Curry will thicken slightly.

Serve ladled into bowls. Scoop steamed rice into center of curry. Garnish with additional chopped cilantro and enjoy.

Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark

You can also make this in a slow cooker! Sauté everything except rice in a large pot, then transfer it all to a slow cooker, add the water and cook on low for 6-8 hours.

I can’t believe my pressure cooker has been hiding away this whole time! This curry is definitely on our “make again” menu.

This is also a perfect autism recipe. It is GFCF and full of protein and power packed vitamins!

Serves 8

Check out Pressure Cooker How To’s here.

Sweet Potato and Lentil Curry with Ham

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Number of servings: 8

Per Serving 443 calories

Fat 5 g

Carbs 79 g

Protein 22 g

8


Sweet Potato and Lentil Curry with Ham

Weight Watchers PointsPlus®: 11

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

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

Ingredients

  • 2 cups long grain rice, rinsed
  • 2 Tb salted butter
  • 2 cups dried lentils, rinsed and picked through
  • 1 large sweet potato, peeled and cubed
  • 1 cup honey ham, cubed
  • 3 large carrots, peeled and roughly chopped
  • 1/2 large onion, diced
  • 5 cloves galric, minced
  • 1 Tb curry powder
  • 1 Tb fresh cilantro, chopped or Gourmet Garden cilantro paste
  • 2 tsp salt
  • 1 tsp pepper
  • Juice of one lemon

Instructions

  1. Cook the 2 cups rice, adding the salted butter and 4 cups water according to your rice cooker directions. Or bring to a boil on the stovetop, reduce heat and cover. Cook for 25 minutes or until water is absorbed.
  2. In a pressure cooker set over medium heat, add the canola oil and sauté the onions and garlic for 3 minutes. Stir in the chopped carrots. Season with salt and pepper. Stir in the curry powder, cilantro and lemon juice. Add the diced sweet potato. Sauté 2 minutes more to combine.
  3. Stir in the lentils and 7 cups water. Cover the pressure cooker and lock the lid.
  4. Bring to a boil, then reduce heat to low, following your pressure cooker's manufacturer directions.
  5. Simmer for 20 minutes, then quick release the steam by opening the pressure valve. When the steam has escaped, carefully open away from your face and body. Cool for 10 minutes. Curry will thicken slightly.
  6. Serve ladled into bowls. Scoop steamed rice into center of curry. Garnish with additional chopped cilantro, if desired.

 

Roasted Garden Vegetable Soup

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

My daddy went to Ireland for 4 weeks. And then he decided to visit family in Germany for 2 more weeks.

Yea, he’s just having a little fun. Remember my dad with the incredibly large green thumb and my incredibly huge zucchinis?

Well before he left, he brought us a LOAD of garden vegetables. Fresh, organic, sweet and delicious.

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

I was beside myself on what to do with these. I had onions, tomatoes, zucchinis, and eggplant. Roasted vegetables sounded heavenly. Putting them in a soup seemed like perfection. Adding little bitty pasta shells screamed, “make me now!”

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

So I did just that. I simply roasted a huge tray of those organic vegetables-every single one of them, in plenty of sea salt and olive oil.

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

I added the vegetables to a blender a bit at a time. Check out those white eggplants!

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

I blended them up in batches.

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

And batches.

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

And I added some cooked pasta shells and some chicken broth (you can use vegetable broth!)

And a bit of seasoning.

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

And boy did I make some perfectly Roasted, perfectly Savory, perfectly Sweet and Vine RipeRoasted Garden Vegetable Soup.

And it only took me about an hour from start to finish.

Yea, when my green thumb daddy comes back from his trip, I’m hitting him up for more vegetables…and maybe this time I’ll save him some of the soup. 😉

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

This soup is beautiful perfection in a bowl! I garnished it with a sprinkle of parmesan cheese. Yum!

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

You gonna share your soup???

Roasted Garden Vegetable Soup

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Number of servings: 8

Per Serving 193 calories

Fat 7 g

Carbs 29 g

Protein 7 g

8


Roasted Garden Vegetable Soup

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 lbs vine ripe tomatoes
  • 2 yellow onions
  • 5 cloves garlic
  • 2 small eggplants
  • 2 zucchinis
  • 3 Tb olive oil
  • 1 Tb sea salt
  • 1 cup dry pasta, mini shells, cooked and drained
  • 2 cups chicken or vegetable broth
  • 1 tsp oregano
  • 1 tsp basil
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Preheat the oven to 400F.
  2. Cut any large vegetables in half or quarters. Arrange the vegetables on a large baking sheet. Coat generously with the olive oil and sprinkle with the sea salt.
  3. Place in the oven and roast for 45 minutes, or until tender.
  4. Meanwhile prepare the pasta according to package directions, drain and set aside.
  5. When the vegetables are done, transfer half of them to a large blender and pulse with 1 cup of the chicken broth until desired consistency. Pour the vegetable puree into a large pot. Repeat with the remaining vegetables and chicken broth.
  6. Stir in the oregano, basil, salt and pepper and heat over medium high heat until heated through.
  7. Skim off any foam left behind from the vegetables.
  8. Stir in the pasta and serve, ladled into bowls, with crackers or crusty bread.

Peanut Butter Chocolate Spread

Peanut Butter Chocolate Spread | Famished Fish, Finicky Shark

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

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

Peanut Butter Chocolate Spread | Famished Fish, Finicky Shark

All I needed was:

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

And a food processor!

Peanut Butter Chocolate Spread | Famished Fish, Finicky Shark

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

Peanut Butter Chocolate Spread | Famished Fish, Finicky Shark

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

Peanut Butter Chocolate Spread | Famished Fish, Finicky Shark

And gave it another spin.

Peanut Butter Chocolate Spread | Famished Fish, Finicky Shark

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

Peanut Butter Chocolate Spread | Famished Fish, Finicky Shark

This mixed up nicely-yum!

Peanut Butter Chocolate Spread | Famished Fish, Finicky Shark

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

Peanut Butter Chocolate Spread | Famished Fish, Finicky Shark

Yep, this stuff is mega addicting!

Store this stuff in the refrigerator up to 2 weeks.

Peanut Butter Chocolate Spread

Prep Time: 3 minutes

Cook Time: 5 minutes

Total Time: 8 minutes

Number of servings: 16

Per Serving 167 calories

Fat 12 g

Carbs 15 g

Protein 5 g

16


Peanut Butter Chocolate Spread

Weight Watchers PointsPlus®: 5

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

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

Ingredients

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

Instructions

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

Notes

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