Garlic Surf in a Bowl – Garlicky Seafood Dip Bowls – #HotSummerEats

Garlicky Seafood Dip Bowls | Famished Fish, Finicky Shark

Our current event #HotSummerEats has me really thinking about summer bonfires and beach waves. That alone is reminiscent of anything seafood in my opinion, especially hot broiled seafood.

Garlicky Seafood Dip Bowls | Famished Fish, Finicky Shark

When I received a complimentary bottle of Garlic Goodness from Intensity Academy for my participation in this event, I immediately knew I wanted to use it to garnish and infuse some hot seafood dip. And there is no better place to put it than in a fresh baked bread bowl. Intensity Academy’s Garlic Goodness is a garlic laced hot sauce full of vibrant color and original flair. Combined with salty flaked crab and fresh and bold crawfish, creamy cheeses and white wine, these bread bowls will fit right into your summer nights.

Garlicky Seafood Dip Bowls | Famished Fish, Finicky Shark

Now I’m not much of a bread baker and I still need practice, so I borrowed a recipe from Half Baked Harvest and her Sourdough Bread Bowls. You can find that recipe here. When your bread bowls are baked and ready for filling, you can start your seafood dip.

Garlicky Seafood Dip Bowls | Famished Fish, Finicky Shark

But before you get to that, enter the giveaway for all things #HotSummerEats, including this delicious garlicky hot sauce!
Garlicky Seafood Dip Bowls | Famished Fish, Finicky Shark

Thank you Half Baked Harvest for this recipe!

 

Garlicky Seafood Dip Bowls | Famished Fish, Finicky Shark

The starting line up.

 

 

Garlicky Seafood Dip Bowls | Famished Fish, Finicky Shark

Stirring in some crawfish meat.

 

Garlicky Seafood Dip Bowls | Famished Fish, Finicky Shark

Creamy goodness getting mixed in.

 

Garlicky Seafood Dip Bowls | Famished Fish, Finicky Shark

Off to the broiler they go!

 

Garlicky Seafood Dip Bowls | Famished Fish, Finicky Shark

Garlic Surf in a Bowl – Garlicky Seafood Dip Bowls

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Number of servings: 6

Per Serving 1405 calories

Fat 72 g

Carbs 115 g

Protein 73 g

4


Garlic Surf in a Bowl – Garlicky Seafood Dip Bowls

Ingredients

  • 6 bread bowls
  • 1/4 onion, diced
  • 2 Tb bacon fat
  • 1/4 cup white wine
  • 12 oz frozen crawfish meat, thawed
  • 12 oz crab meat, drained and picked through
  • 1 1/2 Tb Garlic Goodness hot sauce or equivalent
  • 2 tsp Worcestershire sauce
  • 3 oz cheddar cheese, shredded
  • 5 oz mozzarella cheese, shredded
  • 1/2 cup sour cream
  • 2/3 cup mayonnaise
  • 1/4 cup parmesan cheese

Instructions

  1. Preheat oven to 350F.
  2. Heat a medium saucepan over medium high heat and add the bacon fat and 1/4 onion, diced. Stir and cook until onion is slightly translucent, about 3 minutes. Add 1/4 cup white wine and cook down slightly until wine is reduced by half, about 5 minutes.
  3. Add the thawed crawfish meat and drained crab meat. Stir in 1 1/2 Tb Garlic Goodness and Worcestershire sauce. Add the cheddar and mozzarella cheeses, sour cream and mayonnaise. Stir until combined. Pour the dip into a greased oven safe casserole dish and bake for 35 minutes until bubbly.
  4. Hollow out the bread bowls with a sharp knife or your fingers and divide the seafood dip into the bread bowls. Top each bread bowl with a Tb of Parmesan cheese and place on a baking sheet under the broiler for 2 to 3 minutes. Serve with bread pieces from hollowed out portions. Garnish with additional Garlic Goodness hot sauce if desired.

This post was sponsored by Intensity Academy. I received one bottle of garlic hot sauce from the sponsors for participating in #HotSummerEats. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product.

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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

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

I Want My Mommy Casserole | Famished Fish, Finicky Shark

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

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

Photo Image provided by BenBellaBooks

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

And the egg noodles and cream soup help too.

I Want My Mommy Casserole | Famished Fish, Finicky Shark

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

I Want My Mommy Casserole | Famished Fish, Finicky Shark

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

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

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

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

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

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

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

Requires:

Chef’s or survival knife and cutting board

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

Heat Source:

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

Time:

10 minutes prep
30 minutes baking time

Ingredients:

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

Optional Add-Ins:

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

Method:

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

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

 I Want My Mommy Casserole | Famished Fish, Finicky Shark

I Want My Mommy Casserole

Gather ingredients.

I Want My Mommy Casserole | Famished Fish, Finicky Shark

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

I Want My Mommy Casserole | Famished Fish, Finicky Shark

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

I Want My Mommy Casserole | Famished Fish, Finicky Shark

Sprinkle on the greasy breadcrumbs and bake!

I Want My Mommy Casserole | Famished Fish, Finicky Shark

And serve!

I Want My Mommy Casserole | Famished Fish, Finicky Shark

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

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

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

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It’s All Greek To Me – Cookbook Giveaway #FallForGreek

Have you ever been approached with an opportunity that you wanted to leap at? I mean, jump into the pool and dive in?
That’s exactly how I felt when I was offered the chance to review and giveaway It’s All Greek To Me by Debbie Matenopoulos.

It's All Greek to Me | Famished Fish, Finicky Shark

I adore Greek food! Absolutely adore it.

It's All Greek to Me | Famished Fish, Finicky Shark
It’s so fresh and overwhelming with taste and it screams healthy ingredients. Nuts and oils and fruits and vegetables with grilled or baked proteins make up the majority of recipes in Debbie’s book.
Debbie was born in Virginia of Greek decent. Debbie’s own love of her family’s traditional food and desire to stay fit and healthy convinced her to write her own cookbook, where she delves into the food and dabbles little family stories on each recipe. Debbie has also had a career as an entertainment news reporter and television host, including televisions’ The View.
I could spend forever in this book and can’t wait to make the traditional Greek Cookies covered in sesame seeds that are compared to how America traditionalizes chocolate chip cookies.
I chose to make a meal out of four of Debbie’s mouth watering recipes.
For one, I had to make the Skorthalia, especially after reading the little family story blurb of a relative mistaking it for mashed potatoes and his face turning red.
The Skorthalia, or Garlic Sauce made with Potatoes, is typically served with cod (but I swear I could smear it on everything!). I even froze my leftover sauce in an ice cube tray for later!
So of course I made the Oven Fried Cod-just so I could have the Skorthalia. The Cod was the most amazing baked fish I ever made. My family inhaled it.

It's All Greek to Me | Famished Fish, Finicky Shark
And right alongside the cod recipe was a recipe for Seafood Rice, which was a basic risotto with shrimp and mussels. I omitted the mussels so my kids would eat it, and swapped frozen peas for frozen mixed veggies. All the same 😉 It was so savory and delicious.

It's All Greek to Me | Famished Fish, Finicky Shark
And finally I added the Greek Village Salad, which is almost considered a staple for most meals. That was refreshingly tasty, of course.
It's All Greek to Me | Famished Fish, Finicky Shark

 Come “Fall for Greek” with me with It’s All Greek, and enter the Giveaway below. And check out this quick recipe for Skorthalia. I hope you love it as much as I do!

It's All Greek to Me | Famished Fish, Finicky Shark

If you’d like to try these recipes, please enter the raffle below to win a FREE copy of Debbie’s cookbook.
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Skorthalia-Garlic Sauce Made with Potatoes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 24

Per Serving 96 calories

Fat 7 g

Carbs 8 g

Protein 1 g

24


Skorthalia-Garlic Sauce Made with Potatoes

Serve with baked cod or fish at room temperature. Store up to 5 days, covered in the refrigerator. *Tip: Freeze in ice cube trays for later use as individual servings.

Ingredients

  • 4 large Yukon Gold Potatoes, peeles
  • 2 Tb plus 1 1/2 tsp sea salt, and more to taste
  • 5 cloves garlic
  • 3/4 cup extra virgin olive oil
  • 2 Tb fresh squeezed lemon juice (1 lemon)

Instructions

  1. Cut the peeled potatoes into 2" chunks and place in a large pot. Cover the potatoes with cold water and stir in the 2 Tb sea salt. Bring to a boil and boil over medium-high heat for 15-20 minutes.
  2. Drain in a colander and immediately process in a food processor. Add the garlic and additional salt and process until smooth.
  3. Slowly stream in the olive oil with the machine running, followed by the lemon juice. Add more salt to taste, if desired.
  4. Makes 1 1/2 cups, or 24 servings at 2 Tb each.

Notes

Weight Watchers PointsPlus®: 3*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.

Tangy Shrimp and White Bean Salad with Creamy Lemon Dill Dressing

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At some point in the past month I became sucked into a matrimony with citrus fruits. And basically all things bursting with flavor and herbed freshness. One evening in my search for a shrimp and white bean concoction, I came across this simple recipe by Cooking Light. This salad looked over the top delicious! But of course, I added some of my own flair and zing to the shrimp mixture itself.

Tangy Shrimp and White Bean Salad with Creamy Lemon Dill Dressing | Famished Fish, Finicky Shark

As leftovers, this was every bit as amazing as the first time.

Such a perfect lunch the very next day…(just store and reheat the shrimp mixture separately.)

Tangy Shrimp and White Bean Salad with Creamy Lemon Dill Dressing | Famished Fish, Finicky Shark

And this takes just about 20 minutes to throw together on a busy day.

And I bet you may just have some of most of these ingredients. Don’t like shrimp? Use chicken! Don’t want spinach? Use endive or extra romaine!

Tangy Shrimp and White Bean Salad with Creamy Lemon Dill Dressing

Ingredients:
5 Tb Best Foods Olive Oil Mayonnaise
4 Tb Daisy Light Sour Cream
Juice of half lemon
1 tsp dill weed
Pinch salt
Pinch pepper

1 lb peeled and deveined shrimp
1 15oz can white beans, drained and rinsed
1 Tb canola oil
3 gloves garlic
1 tsp thyme
1 tsp oregano
1 tsp salt
1/2 tsp pepper
Juice of half lemon

8 cups Spinach
1 cup carrots, julienned
12 leaves romaine lettuce
1 avocado, sliced
4 lemon wedges

All you do is throw a few things together, cook a little bit, stir a bit of this and squeeze a bit of that…and you have a flavorful, tangy, crisp fresh salad full of lean protein and Vitamin C.

Can’t beat that!

First mix the dressing ingredients together and set aside.

Tangy Shrimp and White Bean Salad with Creamy Lemon Dill Dressing | Famished Fish, Finicky Shark

Saute the garlic in the oil for a minute, then add the shrimp and seasonings. Add the beans and lemon juice and heat through until slightly thickened.

Tangy Shrimp and White Bean Salad with Creamy Lemon Dill Dressing | Famished Fish, Finicky Shark

Remove from heat and set aside.

Tangy Shrimp and White Bean Salad with Creamy Lemon Dill Dressing | Famished Fish, Finicky Shark

Plate the lettuce, spinach and carrots and avocado slices onto 4 serving plates. Drizzle with dressing and top with shrimp and white bean mixture. Garnish with a lemon wedge for squeezing, of course.

That’s all there is to it!

Tangy Shrimp and White Bean Salad with Creamy Lemon Dill Dressing | Famished Fish, Finicky Shark

Recipe derived from Cooking Light

Tangy Shrimp and White Bean Salad with Creamy Lemon Dill Dressing

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Number of servings: 4

Per Serving 694 calories

Fat 21 g

Carbs 87 g

Protein 46 g

4


Tangy Shrimp and White Bean Salad with Creamy Lemon Dill Dressing

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 Dressing

  • 5 Tb Best Foods Olive Oil Mayonnaise
  • 4 Tb Daisy Light Sour Cream
  • Juice of half lemon
  • 1 tsp dill weed
  • Pinch salt
  • Pinch pepper
  • For the Shrimp and Bean Mixture

  • 1 lb peeled and deveined shrimp
  • 1 15oz can white beans, drained and rinsed
  • 1 Tb canola oil
  • 3 gloves garlic, minced
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp pepper
  • Juice of half lemon
  • For the Salad

  • 8 cups Spinach
  • 1 cup carrots, julienned
  • 12 leaves romaine lettuce
  • 1 avocado, sliced
  • 4 lemon wedges

Instructions

  1. Combine the dressing ingredients and set aside.
  2. In a saucepan over medium heat, add the oil and garlic. Cook for one minute.
  3. Add the shrimp and seasonings and cook until shrimp is pink.
  4. Add the beans and lemon juice and heat through until slightly thickened and bubbly. Remove from heat and set aside.
  5. Divide salad ingredients among 4 plates.
  6. Drizzle with dressing and top with shrimp and bean mixture.
  7. Garnish with a lemon wedge for squeezing. Serve immediately.

Herbed Tilapia with Yogurt Dill Sauce and Tomato Feta Salad

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I was walking with my friends this afternoon and perusing through Pinterest at the same time, and by the time our walk was over, I was hungry! Then we thought, gosh if only we could just look at food images and be satisfied, rather than having eat it and get fat. And in that case, wouldn’t it be nice of we could watch a workout video and lose weight in the process!?

My husband commented to me this morning, “When did people get so obsessed with their phones?” Our society just can’t be without them. For me, I find it extremely useful for networking. I can even write on this page while my husband is driving. For others it is the convenience of always having a listening ear. People like to be heard. And people like to share. And I love the sharing part-hence all the Pinterest perusing 😉

Greek fish

So it got me to thinking that that is exactly how I came about making this Herb Rubbed Tilapia with Dill Yogurt Sauce and Tomato Feta Salad. By being influenced by what I find on my good old phone. While networking, such as Facebook that is. My friend Ilonka posted in one our motivating Fitness groups that she had made a delicious flaky fish that evening. And then I made some too!

A fit meal made for a healthy eater, this is flaky tender tilapia fillets rubbed with lemon juice and herbs and a bit of healthy oil glaze. Served alongside a dollop of dilled yogurt sauce and a fresh side of sweet grape tomatoes tossed with lean feta cheese and heart healthy kalamata olives. Yum!

Greek fish yum

Herbed Tilapia with Yogurt Dill Sauce and Tomato Feta Salad

Ingredients:
Dill sauce:
1/2 cup yogurt
1 tsp dry dill weed
1/2 tsp garlic salt
2 Tb lemon

Fish rub:
2 Tb oil
1 tsp lemon juice
1 tsp garlic salt
1/2 tsp oregano
1/2 tsp tarragon
1/4 tsp black pepper

Tomato Feta Salad:
1 cup sliced grape tomatoes
1/3 cup feta mixed
1 Tb oil
2 Tb chopped kalamata olives
Dash pepper

1 lb tilapia

Follow these simple steps for a meal in less than just 20 minutes…really!

First preheat the oven to 450F.

Then mix all the Dill Sauce ingredients in a small bowl and set aside to mingle the flavors.

IMG_2697

 

 Then mix the Fish Rub ingredients well and rub the mixture all over the tilapia. Bake this on baking sheet that has been lightly sprayed with cooking spray in a 450F oven for 10-12 minutes.

IMG_2702

Finally, while the fish is baking, prepare the Tomato Feta Salad by combining all the ingredients in a medium bowl. (I had a picture of this, but my camera ate it.)

Serve the fish with 1/2 cup of the Tomato Feta Salad and 2 Tb of the Dill Sauce.

Greek fish bite

Makes 4-flavor packed good for you and good for your mood-servings.
We served this meal with my Greek Herb and Citrus Quick Roasted Potatoes.

*Finicky Shark note: my boys like the fish with ketchup and love the tomato salad with the olives.

Herbed Tilapia with Yogurt Dill Sauce and Tomato Feta Salad

Prep Time: 13 minutes

Cook Time: 12 minutes

Total Time: 25 minutes

Number of servings: 4

Per Serving 273 calories

Fat 17 g

Carbs 6 g

Protein 27 g

4


Herbed Tilapia with Yogurt Dill Sauce and Tomato Feta Salad

Weight Watchers PointsPlus®: 7

*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 Dill sauce

  • 1/2 cup yogurt
  • 1 tsp dry dill weed
  • 1/2 tsp garlic salt
  • 2 Tb lemon
  • For Fish

  • 1 pound tilapia fillets
  • 2 Tb canola or olive oil
  • 1 tsp lemon juice
  • 1 tsp garlic salt
  • 1/2 tsp oregano
  • 1/2 tsp tarragon
  • 1/4 tsp black pepper
  • For Tomato Feta Salad

  • 1 cup sliced grape tomatoes
  • 1/3 cup feta mixed
  • 1 Tb canola or olive oil
  • 2 Tb chopped kalamata olives
  • Dash pepper

Instructions

  1. First preheat the oven to 450F.
  2. Then mix all the Dill Sauce ingredients in a small bowl and set aside to mingle the flavors.
  3. Then mix the Fish Rub ingredients well and rub the mixture all over the tilapia.
  4. Spray a baking sheet lightly with cooking spray and place the seasoned fish fillets on it to cook.
  5. Bake in the oven for 10-12 minutes.
  6. Finally, while the fish is baking, prepare the Tomato Feta Salad by combining all the ingredients in a medium bowl.
  7. Serve the fish with 1/2 cup of the Tomato Feta Salad and 2 Tb of the Dill Sauce.

What is one thing you can’t live without?

You may also enjoy Cajun “Fried” Tilapia

 

Lightened Up Spicy Cashew Shrimp and Vegetables

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That Chinese food craving hits…with spice…and roasted nuts…and lots of vegetables. But how can I go out to satisfy this craving when my order is usually swimming in guilt? You know that saying, “When you eat Chinese food you are stuffed, but an hour later you are hungry again?” In my opinion I’ll chalk that up to MSG monosodium glutamate and plenty of grease.

Well not anymore! With some simple substitutions and ingredient cuts, I’ve come up with a lighter version of Cashew Shrimp that will not leave you feeling full and bloated, but actually filled and satisfied.  And it’s super easy with just some simple everyday ingredients. This is a clean eating recipe and can easily be gluten free as well, with the use of gluten free soy sauce. Read on for my Lightened Up Spicy Shrimp with Cashews.

Main ingredients:
12oz shrimp, peeled and deveined
2 tsp cornstarch
1 egg white
1/2 tsp salt
3 Tb canola oil, divided
2 zucchinis, halved and sliced
2 bell peppers, diced
12 green onions, sliced thinly
10 dried red Japanese chiles
1/2 cup raw cashews

Sauce ingredients:
1/2 cup chicken broth
1/4 cup rice vinegar
2 Tb gluten free soy sauce
2 tsp minced ginger
1 tsp honey or white sugar

2 cups cooked rice

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Whisk the cornstarch, egg white and salt in a small bowl and toss with the shrimp.

Add the shrimp mixture to a medium saucepan which has been heated over medium heat with 2 Tb of canola oil. This is about 3 times less the typical amount of oil used to cooked shrimp in this dish.

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After the shrimp has begun to pink up, carefully flip over. When it is completely cooked through, about 5 minutes, break up and set aside in a bowl.

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Scrape the bottom of the pan and heat the remaining 1 Tb of canola oil. Add the garlic, chile peppers, green onion and bell peppers. Sauté, stirring and cooking until crisp tender, about 5 minutes. Add the zucchini and sauté about 3 minutes more.

Whisk the sauce ingredients together and pour over vegetable mixture. The use of honey and vinegar in this sauce adds a sweet tang.

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Add the cashews to the center of the pan. Stir briskly.

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Add the shrimp to the center of the pan.

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Cook and stir until the sauce has thickened and distributed evenly.

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Remove from heat and serve over white steamed short grain rice or brown rice.

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Garnish with additional chile sauce if desired.

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Now isn’t that a lightened up savory spicy meal? And this is very easily a kid friendly, finicky shark autism friendly meal; just omit the Japanese chiles. It’s gluten free and dairy free and makes 4 clean eating servings full of healthy fats and omegas.

Lightened Up Spicy Cashew Shrimp and Vegetables

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Number of servings: 4

Per Serving 432 calories

Fat 20 g

Carbs 43 g

Protein 22 g

4


Lightened Up Spicy Cashew Shrimp and Vegetables

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 Main Dish

  • 12oz shrimp, peeled and deveined
  • 2 tsp cornstarch
  • 1 egg white
  • 1/2 tsp salt
  • 3 Tb canola oil, divided
  • 2 zucchinis, halved and sliced
  • 2 bell peppers, diced
  • 12 green onions, sliced thinly
  • 10 dried red Japanese chiles
  • 1/2 cup raw cashews
  • For the Sauce

  • 1/2 cup chicken broth
  • 1/4 cup rice vinegar
  • 2 Tb gluten free soy sauce
  • 2 tsp minced ginger
  • 1 tsp honey or white sugar
  • For the rice

  • 2 cups cooked rice

Instructions

  1. Whisk the cornstarch, egg white and salt in a small bowl and toss with the shrimp.
  2. Add the shrimp mixture to a large saucepan or wok which has been heated over medium heat with 2 Tb of canola oil. After the shrimp has begun to pink up, carefully flip over.
  3. When it is completely cooked through, about 5 minutes, break up and set aside in a bowl heated with 2 Tb of canola oil.
  4. Scrape the bottom of the pan and heat the remaining 1 Tb of canola oil. Add the garlic, chile peppers, green onion and bell peppers.
  5. Sauté, stirring and cooking until crisp tender, about 5 minutes.
  6. Add the zucchini and sauté about 3 minutes more.
  7. Whisk the sauce ingredients together and pour over vegetable mixture.
  8. Add the cashews to the center of the pan. Stir briskly.
  9. Add the shrimp to the center of the pan.
  10. Cook and stir until the sauce has thickened and distributed evenly.
  11. Remove from heat and serve over white steamed short grain rice or brown rice.

Notes

Use gluten free soy sauce for a gluten free meal.

What is your special way of lightening up your favorite dish?

You may also enjoy Eggplant in Garlic Sauce with Rice Noodles

 

Spicy Mexican Style Tuna Salad Tostadas

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

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

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

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

Cajun My Tilapia

Seafood is a big catch in our house. And finding different ways to prepare it to keep the famished fish and finicky sharks wanting more is always my challenge.
Today I decided to visit New Orleans. But I lightened up the traditional deep fried catfish and cooked up crisp and delicious cornmeal covered tilapia. The extra challenge here was with my finicky shark, as he loves fish, but picks the breading off all the time. This time he ate all of it! I was so thrilled. And this meal is Gluten Free and Dairy Free-great for an autism strict diet. I also added a fluffy pile of white rice and tangy black beans to complement the fish. And a nutritious pile of spinach topped with mangos, ground walnuts and balsamic vinegar and olive oil round out the meal.
And the kicker-the entire meal takes only 30 minutes.
*Tip: Prepare rice, then beans, then fish, and finally salad.
Look at that moist and flaky fish!
Black Beans and Rice
White Rice:
Combine 2 cups of rice, rinsed and drained and 4 cups of water in rice cooker and set to steam. When done fluff with fork and serve.
Tangy Black Beans:
2 15oz cans of black beans, rinsed and drained
1 bell pepper, diced
1 red onion, diced
2 cloves garlic, minced
1/4 cup cilantro, roughly chopped
1 tsp cumin
1 tsp paprika
1 tsp chicken bouillon
1/8 tsp ground black pepper
pince salt
1 Tb vinegar
1/2 cup water
1 Tb canola oil
Sauté vegetables excluding black beans and cilantro, in canola oil in medium saucepan until tender, about 5-8 minutes. Add seasonings and bouillon and sauté 2 minutes more.
Add black beans, cilantro, vinegar and water to pot. Stir well. Bring to boiling. Reduce heat to low, cover and simmer for 20 minutes, stirring occasionally. Remove from heat and serve over rice.
Serves 8. Prep 5 min. Cook 30 min.
Cajun “Fried” Tilapia
1 lb tilapia filets
1/4 cup corn meal
1 tsp Cajun seasoning
Dash salt
1 Tb canola oil for frying
Preheat the canola oil in large skillet over medium heat. Combine corn meal, Cajun seasoning and salt. Sprinkle mixture evenly over fish filets.

“Fry” fish filets in scant amount of canola oil, about 4 minutes per side, until fish flakes with fork and is lightly golden.
Serves 4. Prep 2 min. Cook 8 min.
Simple Spinach Mango Salad
4 cups baby spinach
1 mango, peeled sliced
4 Tb walnuts, chopped
2 Tb balsamic vinegar
2 Tb olive oil
Distribute the salad ingredients evenly on each of 4 plates. Drizzle with 1/2 Tb each vinegar and oil.
To Serve:
Spray 3/4 cup measure with cooking spray, scoop rice into cup and place on plate. Ladle 1/2 cup bean mixture over rice. Serve alongside fish filets placed over shredded cabbage and spinach salad.



For your finicky sharks, do not let any foods touch, cut filets into strips and serve with ketchup, as pictured below. Make the salad simple. The kids loved it!