Chicken Tingas Tostadas and Chelsydale’s Meat Claws Review


Chicken Tingas Tostadas | Famished Fish, Finicky Shark

I’ve had this obsession with Chicken Tingas Tostadas for quite awhile. The first time I tried them was at a family gathering on my husband’s side and someone had brought a huge tray of the chicken topping and a large pack crispy tostada shells and fresh Mexican crema. Oh my goodness, these were insanely delicious!!! And what a budget friendly meal for a party!!

Chicken Tingas Tostadas | Famished Fish, Finicky Shark

Chicken Tingas are juicy shredded chicken breasts and caramelized onions swimming in a rich mild chipotle tomato sauce. A crispy tostada shell is smeared with sour cream and a large spoonful of chicken mixture is placed on top. It is then garnished with cilantro, hot sauce, or even pico de gallo salsa to the individual’s liking.

 Chicken Tingas Tostadas | Famished Fish, Finicky Shark

When I received my complimentary Chelsydale’s Meat Claws for review, I thought this was the perfect meal to make with these handy kitchen tools, especially if you are making these for a large crowd.

Chicken Tingas Tostadas | Famished Fish, Finicky Shark

These meat claws are so versatile, in fact, I’ve always wanted a pair. I make mass amounts of tamales every Christmas and shred many pounds of meat. These claws shred through meat easily, are comfortable to hold, pick up large roasts and even transfer shredded meat easily to the pot or plate. You can find them here.

Now for the Chicken Tingas Tostadas.

Ingredients:
3 boneless, skinless chicken breasts
4 large yellow onions
3-4 cloves garlic
6 large tomatoes
2 tsp chicken bouillon
1 tsp salt
3 cups WATER
1 7 oz can chipotle sauce
3/4 tsp cumin
1/4 tsp turmeric
additional salt to taste
1/4 cup canola oil
18 small tostada shells
3/4 cup sour cream
Optional garnish: cilantro, hot sauce, salsa

Directions:

I used my pressure cooker to make the chicken in a hurry, but you can use a large dutch oven with a lid as well.

Place the chicken, 1/2 of one onion, garlic, tomatoes, chicken bouillon, salt and 3 cups WATER in the pressure cooker or dutch oven. Cook for 20 minutes according to pressure cooker directions, or 35-40 minutes in a covered dutch oven.

Chicken Tingas Tostadas | Famished Fish, Finicky Shark

While the chicken is cooking, cut the remaining onions in half, then slice thinly. In a large skillet, heat the canola oil over medium heat. Add the onions and dash salt and saute until caramelized, stirring occasionally, about 15 minutes. Remove from heat and set aside.

Chicken Tingas Tostadas | Famished Fish, Finicky Shark

Release pressure from pressure cooker if using. Using meat claws or a fork, lift the chicken breasts from the pot and transfer to a carving board. Shred the chicken with meat claws or two forks.

Chicken Tingas Tostadas | Famished Fish, Finicky Shark

Carefully remove the skins from the tomatoes. Transfer the tomatoes and BOILED onion and garlic to a blender. Add the chipotle sauce, cumin, turmeric and pinch salt. Blend well. Add 2-3 cups of the hot chicken broth and blend to desired consistency.

Add the shredded chicken to the caramelized onions and pour in the chipotle mixture. Return heat to simmer and cook, stirring occasionally about 5 minutes until liquid is slightly absorbed into chicken. Remove from heat.

Check out the video below of how simple these are to make and assemble!

To serve, spread sour cream onto tostada shells and top with chicken mixture. Garnish with cilantro and hot sauce, if desired.

Chicken Tingas Tostadas | Famished Fish, Finicky Shark

I love this gluten free, protein full meal that my finicky shark enjoyed too! Perfect for those picky kids with autism-he just picked out the onions ;).

*This post was sponsored by Chesydale’s. I received one set of meat claws in exchange for my unbiased review of their product. No additional compensation was received by me. All opinions, text, and images, are my own, unless otherwise noted.

Chicken Tingas Tostadas and Chelsydale’s Meat Claws Review

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Number of servings: 6

Per Serving 720 calories

Fat 37 g

Carbs 69 g

Protein 34 g

6

Chicken Tingas Tostadas and Chelsydale’s Meat Claws Review

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

  • 3 boneless, skinless chicken breasts
  • 4 large yellow onions
  • 3-4 cloves garlic
  • 6 large tomatoes
  • 2 tsp chicken bouillon
  • 1 tsp salt
  • 3 cups WATER
  • 1 - 7 oz can chipotle sauce
  • 3/4 tsp cumin
  • 1/4 tsp turmeric
  • additional salt to taste
  • 1/4 cup canola oil
  • 18 small tostada shells
  • 3/4 cup sour cream
  • Optional garnish: cilantro, hot sauce, salsa

Instructions

  1. Place the chicken, 1/2 of one onion, garlic, tomatoes, chicken bouillon, salt and 3 cups WATER in the pressure cooker or dutch oven. Cook for 20 minutes according to pressure cooker directions, or 35-40 minutes in a covered dutch oven.
  2. While the chicken is cooking, cut the remaining onions in half, then slice thinly. In a large skillet, heat the canola oil over medium heat. Add the onions and dash salt and saute until caramelized, stirring occasionally, about 15 minutes. Remove from heat and set aside.
  3. Release pressure from pressure cooker if using. Using meat claws or a fork, lift the chicken breasts from the pot and transfer to a carving board. Shred the chicken with meat claws or two forks.
  4. Carefully remove the skins from the tomatoes. Transfer the tomatoes and BOILED onion and garlic to a blender. Add the chipotle sauce, cumin, turmeric and pinch salt. Blend well. Add 2-3 cups of the hot chicken broth and blend to desired consistency.
  5. Add the shredded chicken to the carmelized onions and pour in the chipotle mixture. Return heat to simmer and cook, stirring ocassionaly about 5 minutes until liquid is slightly absorbed into chicken. Remove from heat.
  6. To serve, spread sour cream onto tostada shells and top with chicken mixture. Garnish with cilantro and hot sauce, if desired.

Pumpkin Enchilada Soup with Chicken

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

It’s raining, it’s pouring, we want something warm and spicy! Okay, so it doesn’t rhyme, but don’t you want some delicious food for the weather?

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

Over here in Southern California, our seasons don’t know “weather” (pun intended) it is winter, spring or summer. Apparently we are still in winter, but last week it felt like spring. And the prior week it felt like summer. Go figure.

 Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

But if you want some comfort food the moment, and you love chicken enchilada soup, and you love sneaking vegetables into your family’s meals, then this Pumpkin Enchilada Soup with Chicken is for you!

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

Pumpkin Enchilada Soup with Chicken
Ingredients:
1 15 ounce can pumpkin purée
1-3 canned ancho chiles
1 cup chicken stock
1 Tb canola oil
1 onion, diced
3 cloves garlic, smashed
1 tsp oregano
3/4 tsp cumin
1/2 tsp ground coriander
1/4 tsp allspice
1 tsp salt
1/2 tsp pepper
1 can cream of chicken soup
1/4 cup corn meal
2 cups cooked and shredded chicken
6 cups chicken stock
8 oz cheddar cheese, fresh grated
Salt to taste
Optional Garnish:
Sour cream
Cilantro
Chips or crackers
Pepitas

Makes 8, 2 cup servings

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

Directions:
Begin by heating the onions and garlic in canola oil in a medium skillet over medium heat. Cook until onions are tender, about 5 minutes.
Stir in the spices and ancho chiles (use 1 chile for mild, 2 for medium and 3 for spicy). Stir to combine.

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

Stir in the pumpkin and 1 cup chicken broth. Combine well and transfer mixture to a blender. Blend mixture until smooth, with the lid tilted to let steam escape.

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

In a large pot, combine cream of chicken soup, corn meal, and 6 cups chicken broth. Whisk to combine. Stir in the shredded chicken and pumpkin chile puree.

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

Combine well and heat through until thickened and bubbly.

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

Stir in freshly grated cheddar cheese.

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

Ladle into bowls and garnish with sour cream, cilantro, pepitas and/or tortilla chips or crackers.

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

Enjoy! And warm up. 🙂

Pumpkin Enchilada Soup with Chicken

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Number of servings: 8

Per Serving 356 calories

Fat 21 g

Carbs 22 g

Protein 21 g

8

Pumpkin Enchilada Soup with Chicken

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

  • 1 15 ounce can pumpkin purée
  • 1-3 canned ancho chiles
  • 1 cup chicken stock
  • 1 Tb canola oil
  • 1 onion, diced
  • 3 cloves garlic, smashed
  • 1 tsp oregano
  • 3/4 tsp cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp allspice
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 10.5 oz can cream of chicken soup
  • 1/4 cup corn meal
  • 2 cups cooked and shredded chicken
  • 6 cups chicken stock
  • 8 oz cheddar cheese, fresh grated
  • Salt to taste

Instructions

  1. Begin by heating the onions and garlic in canola oil in a medium skillet over medium heat. Cook until onions are tender, about 5 minutes.
  2. Stir in the spices and ancho chiles (use 1 chile for mild, 2 for medium and 3 for spicy). Stir to combine.
  3. Stir in the pumpkin and 1 cup chicken broth. Combine well and transfer mixture to a blender. Blend mixture until smooth, with the lid tilted to let steam escape.
  4. In a large pot, combine cream of chicken soup, corn meal, and 6 cups chicken broth. Whisk to combine. Stir in the shredded chicken and pumpkin chile puree.
  5. Combine well and heat through until thickened and bubbly.
  6. Stir in freshly grated cheddar cheese.
  7. Ladle into bowls and garnish with sour cream, cilantro, pepitas and/or tortilla chips or crackers.

Notes

Optional Garnish: Sour cream, Cilantro, Chips or crackers, or Pepitas

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!

a Rafflecopter giveaway

Chicken Mole Skewers with Cilantro Pesto #TripleSBites

Chicken Mole Skewers with Cilantro Pesto |  Famished Fish, Finicky Shark

It’s funny how spicy food can bring people together. In the most hysterical ways sometimes.

 

Are you ever sitting across the table from someone and you both take a bite of something spicy – your eyes immediately get round and you look for that big glass of water or milk to chug down the spice, and then you start laughing hysterically at each other’s expressions. Yep that is spicy food bringing people together.

Chicken Mole Skewers with Cilantro Pesto | Famished Fish, Finicky Sharkb

When I received my chocolate samples from Spicely Organics, I immediately thought that I would use the chocolate infused with black tea to make some spicy mole for chicken skewers. I had planned to cook the chicken in a little bit of cilantro infused oil from Acala Farms but I was having a conversation with my daughter one day (yes, my four month old and I talk!) and suddenly the idea struck – cilantro pesto.

Chicken Mole Skewers with Cilantro Pesto | Famished Fish, Finicky Shark

Oh my gosh this was serious food-spiration (inspired by food). The combination of spicy ancho chiles and fresh earthy cilantro pesto was like magic. These two flavors went so well together I felt like I was interrupting an intimate datebetween the chiles and cilantro. This is a meal that will make you laugh and a meal you will enjoy. And something about these skewers just keeps you coming back for more. Just ask my friend Kat who’d already had dinner, then came over to the house and couldn’t resist sneaking little bites.

Chicken Mole Skewers with Cilantro Pesto | Famished Fish, Finicky Shark

Chicken Mole Skewers with Cilantro Pesto

Ingredients:
Chicken Mole Skewers
2 lb chicken breast
3 Tb canola oil, divided
1/2 tsp salt
1/2 tsp pepper
2 canned ancho chiles
1 7.7 oz can chipotle sauce
2 roma tomatoes, grated so the peel falls off
1/4 large onion, diced
1 clove garlic, smashed
1 tsp salt
1/2 tsp cumin
1/2 tsp oregano
1 Tb Spicely Organics Chocolate with Green Tea
1/4 cup almonds
Cilantro Pesto
1/2 cup Acala Farms Cilantro infused Cottonseed Oil
1 bunch cilantro, stems on, washed and shaken dry
1/4 cup almonds
1/4 cups hard Mexican cheese, such as cotija

Chicken Mole Skewers with Cilantro Pesto | Famished Fish, Finicky Shark

Directions:
Begin by slicing the chicken breast lengthwise into strips about half inch wide. Heat 2 Tb canola oil in a large skillet over medium heat. Season the chicken with the salt and pepper and place it in the hot oil. Cook the breasts on each side about five minutes until lightly browned and juices run clear.

While the chicken is cooking, begin making the mole. In a small sauce pan heat 1 Tb canola oil with garlic and diced onions and sauté until soft. Using a grater, grate the two Roma tomatoes into the onion and garlic.

Chicken Mole Skewers with Cilantro Pesto b(11)

Add two ancho chiles from the can and the can of chipotle sauce. Stir and heat through and set aside.

Chicken Mole Skewers with Cilantro Pesto | Famished Fish, Finicky Shark
In a food processor, combine 1/4 cup almonds and the Spicely Organics chocolate. Pulse until the nuts and chocolate are finely ground. Add the vegetable and tomato mixture and pulse until smooth. Add the mole to the chicken and toss to coat well. Heat through until bubbly. Remove from heat.

Chicken Mole Skewers with Cilantro Pesto | Famished Fish, Finicky Shark
Wash the food processor and prepare the cilantro pesto. In the food processor, combine the almonds, Mexican cheese, cilantro and clove of garlic. Pulse until smooth. The mixture will be thick. With the processor running, stream in 1/2 cup Acala Farms Cilantro Infused Cottonseed Oil until the pesto is smooth.

Chicken Mole Skewers with Cilantro Pesto | Famished Fish, Finicky Shark

Recipe testing sauces (Famished Fish original recipes I must add!!) before cooking the chicken! Oh yea!!!

Chicken Mole Skewers with Cilantro Pesto | Famished Fish, Finicky Shark
Using tongs, thread the chicken onto skewers and serve with the cilantro pesto.

Chicken Mole Skewers with Cilantro Pesto | Famished Fish, Finicky Shark

Enjoy and don’t forget your cold beverage.

 

#TripleSBites #Giveaway | Famished Fish, Finicky Shark

This post was sponsored by Spicely Organics and Acala Farms. I received two samples of chocolates and two bottles of cottonseed oil 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. *This post contains affiliate links.

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Chicken Mole Skewers with Cilantro Pesto

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 8

Per Serving 448 calories

Fat 35 g

Carbs 6 g

Protein 28 g

8

Chicken Mole Skewers with Cilantro Pesto

Weight Watchers PointsPlus®: 12

*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 Chicken Mole Skewers

  • 2 lb chicken breast
  • 3 Tb canola oil, divided
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 canned ancho chiles
  • 1 - 7.7 oz can chipotle sauce
  • 2 roma tomatoes, grated so the peel falls off
  • 1/4 large onion, diced
  • 1 clove garlic, smashed
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1 Tb Spicely Organics Chocolate with Green Tea
  • 1/4 cup almonds
  • For the Cilantro Pesto

  • 1/2 cup Acala Farms Cilantro infused Cottonseed Oil
  • 1 bunch cilantro, stems on, washed and shaken dry
  • 1/4 cup almonds
  • 1/4 cups hard Mexican cheese, such as cotija

Instructions

  1. Begin by slicing the chicken breast lengthwise into strips about half inch wide. Heat 2 Tb canola oil in a large skillet over medium heat. Season the chicken with the salt and pepper and place it in the hot oil. Cook the breasts on each side about five minutes until lightly browned and juices run clear.
  2. While the chicken is cooking, begin making the mole. In a small sauce pan heat 1 Tb canola oil with garlic and diced onions and sauté until soft. Using a grater, grate the two Roma tomatoes into the onion and garlic.
  3. Add two ancho chiles from the can and the can of chipotle sauce. Stir and heat through and set aside.
  4. In a food processor, combine 1/4 cup almonds and the Spicely Organics chocolate. Pulse until the nuts and chocolate are finely ground. Add the vegetable and tomato mixture and pulse until smooth. Add the mole to the chicken and toss to coat well. Heat through until bubbly. Remove from heat.
  5. Wash the food processor and prepare the cilantro pesto. In the food processor, combine the almonds, Mexican cheese, cilantro and clove of garlic. Pulse until smooth. The mixture will be thick. With the processor running, stream in 1/2 cup Acala Farms Cilantro Infused Cottonseed Oil until the pesto is smooth.
  6. Using tongs, thread the chicken onto skewers and serve with the cilantro pesto.

Notes

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

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.

 

Italian Sausage and Pepper Stroganoff

Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark

A month ago I received a blogger’s favorite Christmas present, a box full of sponsor goodies. These goodies, to be exact, were fresh herbs squeezed into tiny squeeze tubes that are stored in the refrigerator. In addition I received tiny little resealable containers of lightly dried herbs. And hot and cold insulated food packs to boot! These goodies were provided by Gourmet Garden for a special blogger event coming in February called #TripleSBites.

Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark

My foodie mind went crazy with fresh new recipe creations. The chub of Italian sausage and fresh buttered egg noodles that I had purchased screamed the need for fresh herbs.
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark

And so that led to the creation of this Italian Sausage and Pepper Stroganoff.

Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark

Mild Italian sausage and sweet bell peppers are mixed with creamy mushroom soup and fat free Greek yogurt to make a savory meal that your taste buds will devour.

Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark
Creamy sauce ladled on top of garlicky buttery egg noodles, sprinkled with parsley and red pepper flakes, this meal will be comfort in your belly.
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark
 Ingredients:
1 lb medium egg noodles, uncooked
1 lb ground mild italian sausage
1/2 large green bell pepper, finely diced
1/4 large yellow onion, finely diced
1/2 tsp garlic salt
1/2 tsp pepper
1 family size can cream of mushroom soup
1 cup fat free plain Greek yogurt
1 1/4 cup pasta cooking liquid, divided
1/2 cup lowfat milk
4 Tb butter
2 tsp Gourmet Garden lightly dried parsley, or fresh parsley
2 tsp Gourmet Garden garlic paste, or minced garlic
additional parsley and red pepper flakes for garnish (optional)
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark
Directions:
Cook the egg noodles according to package directions. Drain the noodles reserving 1 1/4 cup pasta cooking liquid, and return the noodles to the pot.
In a large skillet combine the Italian sausage, diced onion, garlic salt and pepper, and sauté over medium heat.
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark
Cook for a few minutes until the onion is nearly translucent, then add the diced bell pepper. Cook until the sausage is browned and the vegetables are tender. Stir in the cream of mushroom soup and Greek yogurt, half cup milk and one cup of reserved pasta cooking liquid.
Stir until combined and heated through.
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark
To the drained egg noodles, add 1/4 cup of the reserved pasta cooking liquid, 4 tablespoons butter, 2 teaspoons lightly dried parsley and 2 teaspoons puréed garlic to the egg noodles and toss lightly.
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark
To serve spoon 2 cups of egg noodles onto plate and top with sausage stroganoff mixture.
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark
Top with additional lightly dried parsley and red pepper flakes.
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark
Refrigerate leftovers in an airtight container up to four days.
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark

Italian Sausage and Pepper Stroganoff

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Number of servings: 8

Per Serving 601 calories

Fat 31 g

Carbs 59 g

Protein 22 g

8

Italian Sausage and Pepper Stroganoff

Weight Watchers PointsPlus®: 16

*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 medium egg noodles, uncooked
  • 1 lb ground mild italian sausage
  • 1/2 large green bell pepper, finely diced
  • 1/4 large yellow onion, finely diced
  • 1/2 tsp garlic salt
  • 1/2 tsp pepper
  • 1 family size can cream of mushroom soup
  • 1 cup fat free plain Greek yogurt
  • 1 1/4 cup pasta cooking liquid, divided
  • 1/2 cup lowfat milk
  • 4 Tb butter
  • 2 tsp Gourmet Garden lightly dried parsley, or fresh parsley
  • 2 tsp Gourmet Garden garlic paste, or minced garlic
  • additional parsley and red pepper flakes for garnish (optional)

Instructions

  1. Cook the egg noodles according to package directions. Drain the noodles reserving 1 1/4 cup pasta cooking liquid, and return the noodles to the pot.
  2. In a large skillet combine the Italian sausage, diced onion, garlic salt and pepper, and sauté over medium heat.
  3. Cook for a few minutes until the onion is nearly translucent, then add the diced bell pepper. Cook until the sausage is browned and the vegetables are tender. Stir in the cream of mushroom soup and Greek yogurt, half cup milk and one cup of reserved pasta cooking liquid.
  4. Stir until combined and heated through.
  5. To the drained egg noodles, add 1/4 cup of the reserved pasta cooking liquid, 4 tablespoons butter, 2 teaspoons lightly dried parsley and 2 teaspoons puréed garlic to the egg noodles and toss lightly.
  6. To serve spoon 2 cups of egg noodles onto plate and top with sausage stroganoff mixture.
  7. Top with additional lightly dried parsley and red pepper flakes.

Notes

Refrigerate leftovers in an airtight container up to four days.

 

This post was sponsored by Gourmet Garden. I received several bottles of their products 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.

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.

.

Cheese Tortellini with Mushrooms and Mussels

Cheese Tortellini with Mushrooms and Mussels | Famished Fish, Finicky Shark

I’m a freezer scavenger. I like to dig through my freezer and pull out various items and create meals on a whim.

Sometimes it’s the only way I can come up with dinner ideas when my brain is fogged up from a long day at work. And I’ve failed to plan the weeks’ meals.

Cheese Tortellini with Mushrooms and Mussels | Famished Fish, Finicky Shark

I love tortellini. My kids love tortellini. Who doesn’t love pasta shaped like little hats and filled with cheese!? It’s cute!

So when I created this meal for the family, it was every intention of mine to serve the kiddos the tortellini and sauce and mom and dad the mushrooms and mussels to go with it.

Cheese Tortellini with Mushrooms and Mussels | Famished Fish, Finicky Shark

It was good!

Cheese Tortellini with Mushrooms and Mussels
Ingredients:
19 oz frozen tortellini
1 lb frozen cooked mussels
8 oz sliced mushrooms
1/2 cup, plus 1 Tb butter or margarine
1/2 cup flour
3 cloves garlic, pressed
1 tsp salt
1/2 tsp pepper
1/4 tsp dried basil
1 cup white wine
3 cups lowfat milk
1/4 cup parmesan cheese

Cheese Tortellini with Mushrooms and Mussels | Famished Fish, Finicky Shark

Bring a large pot of salted water to boiling and cook the tortellini according to package directions. Drain and toss with 1 Tb butter and set aside.

In a large sauce pan, melt the 1/2 cup butter over medium heat. Add the garlic and sauté for a minute. Add the sliced mushrooms and sauté two minutes more. Add the flour. Stir until coated.

Cheese Tortellini with Mushrooms and Mussels | Famished Fish, Finicky Shark

Slowly stir in the white wine. Cook until reduced by half.

Cheese Tortellini with Mushrooms and Mussels | Famished Fish, Finicky Shark

Add the milk, salt, pepper, basil and mussels.

Cheese Tortellini with Mushrooms and Mussels | Famished Fish, Finicky Shark

Cook until heated through, thickened and bubbly.

Cheese Tortellini with Mushrooms and Mussels | Famished Fish, Finicky Shark

Serve the sauce ladled over the tortellini.

Cheese Tortellini with Mushrooms and Mussels | Famished Fish, Finicky Shark

Sprinkle with Parmesan cheese and enjoy.

Cheese Tortellini with Mushrooms and Mussels | Famished Fish, Finicky Shark

Look who had cheesy hot dogs with their tortellini!

Cheese Tortellini with Mushrooms and Mussels

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Number of servings: 6

Per Serving 632 calories

Fat 28 g

Carbs 62 g

Protein 30 g

6

Cheese Tortellini with Mushrooms and Mussels

Weight Watchers PointsPlus®: 17

*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

  • 19 oz frozen tortellini
  • 1 lb frozen cooked mussels
  • 8 oz sliced mushrooms
  • 1/2 cup, plus 1 Tb butter or margarine
  • 1/2 cup flour
  • 3 cloves garlic, pressed
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp dried basil
  • 1 cup white wine
  • 3 cups lowfat milk
  • 1/4 cup parmesan cheese

Instructions

  1. Bring a large pot of salted water to boiling and cook the tortellini according to package directions. Drain and toss with 1 Tb butter and set aside.
  2. In a large sauce pan, melt the 1/2 cup butter over medium heat. Add the garlic and sauté for a minute. Add the sliced mushrooms and sauté two minutes more. Add the flour. Stir until coated.
  3. Slowly stir in the white wine. Cook until reduced by half.
  4. Add the milk, salt, pepper, basil and mussels.
  5. Cook until heated through, thickened and bubbly.
  6. Serve the sauce ladled over the tortellini.

 

Gluten Free Deli Pizza

Gluten Free Deli Pizza | Famished Fish, Finicky Shark

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

Gluten Free Deli Pizza | Famished Fish, Finicky Shark

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

Gluten Free Deli Pizza | Famished Fish, Finicky Shark

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

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

Gluten Free Deli Pizza

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

Gluten Free Deli Pizza | Famished Fish, Finicky Shark

Preheat the oven to 400F.

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

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

Turn out the ball of dough to a floured surface.

Gluten Free Deli Pizza | Famished Fish, Finicky Shark

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

Gluten Free Deli Pizza | Famished Fish, Finicky Shark

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

Gluten Free Deli Pizza | Famished Fish, Finicky Shark

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

Gluten Free Deli Pizza | Famished Fish, Finicky Shark

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

Bake at 400F for 15-18 minutes.

Gluten Free Deli Pizza | Famished Fish, Finicky Shark

What favorite food sends your children running into the kitchen?

Gluten Free Deli Pizza

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 6

Per Serving 1365 calories

Fat 100 g

Carbs 57 g

Protein 59 g

6

Gluten Free Deli Pizza

Weight Watchers PointsPlus®:

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

Instructions

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

 

Home Style Crock Pot Sloppy Joes

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

We all do it. Don’t try to deny it.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Remove lid to cool and thicken 30 minutes before serving.

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

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

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

Spoon onto rolls to serve.

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

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

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

Home Style Crock Pot Sloppy Joes

Prep Time: 5 minutes

Cook Time: 8 hours, 10 minutes

Total Time: 8 hours, 15 minutes

Number of servings: 16

Per Serving 172 calories

Fat 9 g

Carbs 13 g

Protein 10 g

16

Home Style Crock Pot Sloppy Joes

Weight Watchers PointsPlus®: 4

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

Instructions

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

Notes

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