Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze #TastyParTea #InspiredByNature

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Decisions, decisions.  Just yesterday I saw a friend trying to decide which picture of her kids she should copy for Christmas.  I mean, they were ALL cute!

I couldn’t even decide which delicious picture to choose from of these gorgeous brunch displays I get to share with you!

 

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

And what kind of tea do make with these?

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Do I do cardamom, or cinnamon, earl grey, or raspberry?  Loose leaf or tea bags??  Oh my goodness, I can’t decide!!!!!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Except I did decide.  And I brought you this delicious meal.  Well, okay, I brought it for you to look at, but by all means, please make it, because you know who was sampling this deliciousness while the family was in snooze land.  It may or not may not have been me.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Because the orange tea infused into every bite of this meal was perfection!  I’m sure you can use any other kind.  But this worked!

I’m talking about tea in the salad dressing.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Tea in the biscuits.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Tea ON the biscuits.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

And tea on the side.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Did you know there are many cooking uses for tea?  That’s why myself and 11 other bloggers are sharing our tips for cooking with tea-with a giveaway to boot!  Check it out here!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Oh, and if you are waiting for a reipe, you can find it below!  And don’t forget to visit our sponsors!!  Charles Viancin and The Replublic of Tea!!!

The Giveaway…

Our generous sponsors have contributed prizes for this event.

The giveaway will begin on November 12th and end on November 21st

and is open to US residents only.

a Rafflecopter giveaway

 

Our Sponsors*…

and how you can find them around the internet

 

Charles Viancin

on the web, on Twitter, on Facebook, on Instagram, on Pinterest

 

 

 

The Republic of Tea

on the web, on Twitter, on Facebook, on Pinterest, on Instagram

 

The trick to these biscuits is letting the dough rest while you prepare the salad dressing, then gently folding in the blueberries as you knead the dough.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

See, layer after layer the berries are folded in.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Then ever so carefully, cut the biscuits into rounds.  It’s okay if some berries get cut too.  They will still taste wonderful!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Place the biscuits on a baking sheet and bake for 10-14 minutes at 425F.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

They look like this after baking…

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

But after a double dunk in powdered sugar and warm tea, they look like this…

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

And we enjoy them with this…(or just eat three in one sitting like my finicky shark did!)

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Enjoy!!!  And I hope you win, because the prizes are just way cool!!!!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze #TastyParTea #InspiredByNature

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Number of servings: 6

Per Serving 682 calories

Fat 34 g

Carbs 86 g

Protein 12 g

6

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze #TastyParTea #InspiredByNature

A delicious brunch infused with tea throughout.

Ingredients

    For the Biscuits

  • 2 ½ cups all-purpose flour
  • 2 Tb baking powder
  • 1 tsp salt
  • ¼ tsp nutmeg
  • 1 Tb orange zest
  • 6 Tb vegetable shortening
  • 1 cup buttermilk
  • ¼ cup orange spice tea (brewed liquid)
  • 1 Tb honey
  • 1 cup fresh blueberries, rinsed and dried
  • For the Glaze

  • 1 cup powdered sugar
  • 2-3 Tb orange spice tea (brewed liquid)
  • For the Orange Vinaigrette

  • 6 Tb light olive oil
  • 2 Tb orange juice
  • 2 Tb white wine vinegar
  • 2 Tb orange spice tea (brewed liquid)
  • 1 clove garlic, grated on a microplane
  • Pinch salt
  • Pinch pepper
  • 2 pinches thyme
  • For the Salad

  • 12 cups mixed baby greens
  • 1 red onion, sliced thinly
  • 1 cup blueberries
  • 1 orange, peeled and cut into cubes
  • ¾ cup walnuts, lightly chopped
  • ¾ cup crumbled feta cheese

Instructions

  1. In a large bowl whisk together the flour, baking powder, salt, nutmeg, and orange zest. Cut in the shortening with a pastry cutter until mixture resembles small peas. Stir the buttermilk and spiced tea together with the honey in a small bowl and add to the flour mixture. Stir gently to combine, just until incorporated. Set aside to rest, covered with a paper towel.
  2. Preheat the oven to 425F.
  3. In a small glass jar fitted with a tight lid, or a glass bowl with a whisk, combine all dressing ingredients. Shake or whisk to combine until emulsified (thickened).
  4. Prepare the salad ingredients and set aside for plating.
  5. Prepare the biscuits. Dust a bread board with about ¼ cup flour and turn dough out. Pat gently. Add about ¼ cup of the blueberries on top and press gently. Fold the berries into the dough while turning one quarter turn to knead. Repeat until all berries and flour are folded in, about 6 turns. Pat dough gently to 3/4” high. Cut into 2 1/2” rounds with a biscuit cutter, making up to 12 biscuits.
  6. Place biscuits onto an ungreased baking sheet, spacing evenly and bake for 10-14 minutes until just golden brown and berries are somewhat bursting. Cool just slightly on the baking sheet.
  7. Meanwhile prepare glaze by combing the powdered sugar and spiced tea. Carefully dip tops of warm biscuits into warm glaze, using all the glaze. Transfer to a cooling rack or immediately to a bread basket.
  8. Plate the salad, dividing the ingredients among six salad plates or tossing together in a large salad bowl. Drizzle with dressing (2 Tb per serving) and serve with 1 or 2 biscuits.

*Disclosure: Bloggers received complimentary products from sponsors for the creation of this event. This is a sponsored post that contains affiliate links.

Although this post is sponsored, all opinions are our own.*

Asian Infusion Strawberry Feta Cold Noodle Salad for JSL Foods, Inc. Blogger Recipe Challenge #sponsor

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

If I could think of one style of food that never fails to deliver freshness, I would have to say Asian food.  I’ve been eating a 95% ovo-lacto-vegetarian diet, which means burgers are out of the question on weekly date nights.  I tend to lean towards fresh stir fried vegetables, savory plates of Thai noodles and steaming bowls of egg-topped ramen.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

JSL Foods, Inc.® does not fail to deliver when it comes to freshness.  I was invited to participate in JSL Foods, Inc.’s Blogger Recipe Challenge by developing a new recipe with their precooked noodle products.  Before this challenge I had never tried their noodles before.  I had no idea what I had been missing!  These noodles are tender and made with simple ingredients, fortified with ALA Omega 3 and contain absolutely no MSG’s.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

The noodles I chose to use for this challenge were the Udon Mushroom Flavor noodles by Fortune® from JSL Foods, Inc.®.  So delicious.  They are easily microwaveable or can be placed in a pot of boiling water, with the provided packet of seasoning.  These noodles can be served in a soup, stir fried with vegetables, or simply served as a cold noodle salad.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

I decided to serve my noodles as a cold salad.  I simple soaked two packages in a bowl of hot water and one packet of seasoning mix while I prepared the rest of the salad ingredients.  Each bag of fresh packed noodles provides two healthy servings.

My challenge for this recipe was to come up with a type of Asian infusion.  We’ve seen these in restaurants, with Mexican and Asian infusion meals and even Indian and Thai (one of my favorites!).

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

I opted to blend the flavors of Italy with simple Thai flavors, as those are both my favorites!  I left the meat out of this one, like most of my recent dishes.  This Asian Infusion Strawberry Feta Cold Noodle Salad begins with thick and flavorful udon noodles that have been soaked with their own mushroom flavor.  The noodles are then tossed with an olive oil and black sesame seed drizzle, that has also been infused with the Fortune® mushroom flavor.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

Bright red strawberries, spicy red onions and a chiffonade of bold basil, along with chunks of salty feta cheese are paired with the thick noodles.  All of this is then drizzled with a sweet and zangy strawberry balsamic glaze that is laced with Asian flavors like soy sauce, mirin and lemon grass.  I was literally dipping strawberries in this glaze when it was finished!

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

And the kicker is, this recipe takes only about 30 minutes to prepare from start to finish.  You will be satisfying your taste buds in no time.

It is definitely hard not to load up on the balsamic glaze, but a little goes a long way with flavor.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

I hope you take the time to look for JSL Foods, Inc.® products in your local market.  You can find them at Albertsons, Bashas, Bel Air, Food 4 Less, Food Maxx, Lucky’s, Jewel, Nob Hill Foods, Raley’s, Randalls, Safeway, Savemart, Shaws, , Stater Bros, Star Market, Target and Winco.   I am definitely buying more of these!

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

You can also find JSL Foods, Inc. on Twitter and Facebook.  And here is my entry for the Blogger Recipe Challenge with instructional photos to start!!

Asian Infusion Strawberry Feta Cold Noodle Salad  Asian Infusion Strawberry Feta Cold Noodle Salad Asian Infusion Strawberry Feta Cold Noodle Salad Asian Infusion Strawberry Feta Cold Noodle Salad Asian Infusion Strawberry Feta Cold Noodle Salad Asian Infusion Strawberry Feta Cold Noodle Salad Asian Infusion Strawberry Feta Cold Noodle Salad Asian Infusion Strawberry Feta Cold Noodle Salad Asian Infusion Strawberry Feta Cold Noodle Salad Asian Infusion Strawberry Feta Cold Noodle Salad Asian Infusion Strawberry Feta Cold Noodle Salad Asian Infusion Strawberry Feta Cold Noodle Salad
Look at those delicious noodles!

Asian Infusion Strawberry Feta Cold Noodle Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 6

Per Serving 200 calories

Fat 9 g

Carbs 25 g

Protein 4 g

6

Asian Infusion Strawberry Feta Cold Noodle Salad

Ingredients

    For the Noodles

  • 2 - 7.25 oz packages mushroom flavor Fortune fresh cooked udon noodles, including seasoning
  • 2 cups fresh strawberries, sliced
  • 2/3 cup reduced fat crumble feta cheese
  • 1/3 cup red onion, sliced thinly
  • 1/3 cup fresh Thai basil or basil, chiffonade
  • 2 Tb extra virgin olive oil
  • 1 Tb black sesame seeds
  • For the Glaze

  • 3/4 cup balsamic vinegar
  • 1/4 cup seasoned rice vinegar
  • 1/2 cup fresh strawberries, sliced and pureed
  • 1/4 cup brown sugar
  • 1 Tb honey
  • 1Tb mirin
  • 1/2 Tb low sodium soy sauce
  • 2 tsp lemon grass puree from a tube or finely minced lemon grass

Instructions

  1. Bring a pot of water to boiling. In a large bowl, add the refrigerated noodles and ONE packet of mushroom seasoning. Pour boiling water over the noodles to cover and stir gently. Stir occasionally to loosen the noodles and set aside.
  2. In a medium saucepan, combine the brown sugar, vinegars and strawberry puree. Whisk to combine with a wire whisk. Add remaining glaze ingredients. Bring to a low boil, whisking constantly. Reduce to a low simmer, whisking occasionally, until reduced by half, about 20 minutes.
  3. When the glaze is reduced to half cup, remove from heat. Drain the noodles in a colander and rinse with cold water. Return to bowl. Combine olive oil, remaining ONE mushroom seasoning packet and black sesame seeds in a small bowl. Pour over cold noodles and toss. Add sliced onions and strawberries, basil chiffonade and crumbled feta. Toss well.
  4. Serve with balsamic glaze on the side for drizzling.

Notes

Makes 4 main dish servings or 6 side dish servings.

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

Grilled Corn Guacamole on Sofritos Tacos #GuacSquad12

Grilled Corn Guacamole | Famished Fish, Finicky Shark

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

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

Grilled Corn Guacamole | Famished Fish, Finicky Shark

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

Grilled Corn Guacamole | Famished Fish, Finicky Shark

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

Grilled Corn Guacamole | Famished Fish, Finicky Shark

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

Grilled Corn Guacamole | Famished Fish, Finicky Shark

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

Grilled Corn Guacamole | Famished Fish, Finicky Shark

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

Grilled Corn Guacamole | Famished Fish, Finicky Shark

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

Grilled Corn Guacamole | Famished Fish, Finicky Shark

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

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

Love this thing!!

Grilled Corn Guacamole on Sofritos Tacos #GuacSquad12

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 12

Per Serving 106 calories

Fat 8 g

Carbs 10 g

Protein 2 g

12

Grilled Corn Guacamole on Sofritos Tacos #GuacSquad12

Ingredients

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

Instructions

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

Check these recipes out too!

Blog Tour | Famished Fish, Finicky Shark

Grilled Corn Guacamole | Famished Fish, Finicky Shark Grilled Corn Guacamole | Famished Fish, Finicky Shark Grilled Corn Guacamole | Famished Fish, Finicky Shark Grilled Corn Guacamole | Famished Fish, Finicky Shark Grilled Corn Guacamole | Famished Fish, Finicky Shark
Grilled corn guacamole-say what!?

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

An InLinkz Link-up

 

Tofu Sofritos (Tofu in Spicy Adobo Sauce)

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

Taco Tuesdays aren’t just for Tuesdays. And tofu isn’t just for stir fry. When I made this sofrito sauce to pair with tofu for tacos, I had no idea I would create a new craving.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

I based this sofrito recipe on my chicken mole skewers. It is so good! Something I need to make quite often. Hmm, maybe again today.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

This spicy adobo sauce know as sofritos, is a rich and moderately spicy, yet flavorful sauce that can be paired with any protein base. It’s base of chiles and tomatoes makes it a perfect accompaniment to any meal.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

For this recipe, I paired it with diced and cooked tofu for a delicious taco filling.  Then I topped it with Citrus Cilantro Coleslaw and Grilled Corn Guacamole.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

Let me tell you, I first made this into 4 servings of two tacos each, but it was good, that I portioned it out into three tacos per serving, even without the optional black beans. These are so addicting.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

Just look at all that saucy goodness!

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

I think I could eat this whole bowl.

Tofu Sofritos-Tofu in Spicy Adobo Sauce | Famished Fish, Finicky Shark

I mean, that spoon isn’t in this bowl for fun. It’s in there for EATING these sofritos!!!!

Excuse me while I control myself…

Oh, and hey, if you happen to get your hands on Gourmet Garden’s fresh tubes of garlic or fresh dried cilantro, try it in this recipe!! There may or not be a giveaway attached to this post 😉 wink, wink

Tofu Sofritos (Tofu in Spicy Adobo Sauce)

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Number of servings: 4

Per Serving 295 calories

Fat 25 g

Carbs 8 g

Protein 14 g

4

Tofu Sofritos (Tofu in Spicy Adobo Sauce)

Ingredients

  • 12 oz organic extra firm tofu
  • 2 Tb canola oil, for frying
  • 1/4 large onion, diced
  • 2 cloves garlic, minced
  • 3 Tb canola oil, divided
  • 1 green California or Hatch chile, roasted, peeled, seeded and stemmed
  • 2 adobo chiles, stems removed
  • 3 Tb jarred or canned adobo sauce
  • 3/4 cup fire roasted diced tomatoes
  • 1/4 cup water
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp smoked paprika
  • 1/4 black pepper
  • 1/4 tsp red pepper flakes (optional)
  • juice of half a lime

Instructions

  1. Drain the tofu by placing on a few paper towels and letting liquid drain for about 20 minutes.
  2. Prepare the sofrito sauce. In a large medium skillet, saute the diced onion and minced garlic with all the spices and seasonings in 1 Tb of the canola oil, until onion is translucent, about 4-5 minutes.
  3. Meanwhile, roast the green chile over an open flame or under a broiler, then place in plastic bag when skin is charred for a couple minutes to loosen the skin. Scrape the charred skin off with a paper towel.
  4. Process the adobo chiles, adobo sauce, and roasted green chile in a food processor or blender until smooth. Add the onion mixture and tomatoes and process until smooth. With processor or blender running, add water 1 Tb at a time until desired consistency. Set aside.
  5. Heat 2 Tb oil in a large skillet. Dice the tofu into 1/4" pieces and fry in oil until browned on all sides, about 8 minutes, stirring to cook.
  6. Drain on a paper towel once more.
  7. Heat remaining 2 Tb oil in the same skillet. Add the sofrito sauce and heat through about 3 minutes. Add cooked tofu (or other cooked meat) to sofrito sauce to braise about 10 minutes, covered, stirring occasionally.
  8. Remove from heat and squeeze lime over tofu sofritos. Serve over rice or tortillas.

 

Tofu Sofritos   Tofu Sofritos (9)   Tofu Sofritos (10)   Tofu Sofritos (11)   Tofu Sofritos (12)   Tofu Sofritos (13)   Tofu Sofritos (14)   Tofu Sofritos (15)   Tofu Sofritos (16)   Tofu Sofritos (17)
Tofu Sofritos are full of protein and pack a spicy delicious punch.

Spinach Pesto and Zucchini Rolled Lasagna

Spinach Pesto and Zucchini Rolled Lasagna | Famished Fish, Finicky Shark

I’ve fallen down the rabbit hole. Apparently it’s not just for Alice you know. It’s for crazy busy moms with not enough time on their hands, over 40 hours of work a week, more doctor appointments than one can handle, and school functions that I didn’t even know existed.

Spinach Pesto and Zucchini Rolled Lasagna | Famished Fish, Finicky Shark

I’ve still been cooking. Er, well, I guess if bean tostadas and pasta and tomato sauce count. When I’m busy, my creative cooking sides goes into hiding. I literally cannot find her. I will be thoroughly pouring myself into my newest cookbooks to rectify that.

Spinach Pesto and Zucchini Rolled Lasagna | Famished Fish, Finicky Shark

Spinach Pesto and Zucchini Rolled Lasagna | Famished Fish, Finicky Shark

We’ve also been eating a vegetarian lifestyle. So thinking of things to make has been a challenge.

Spinach Pesto and Zucchini Rolled Lasagna | Famished Fish, Finicky Shark

I still make meatballs for a couple of the kids, but my finicky shark usually doesn’t eat meat, so I have to separate EVERYTHING. Funny thing, I gave it up for him-the meat stuff. Then I discovered my body was happier without meat. I still have it occasionally. Maybe twice a month. My husband apparently decided to follow suit and has given up red meat and eat less of everything else too. We feel good. We still love our dairy and eggs though!

Spinach Pesto and Zucchini Rolled Lasagna | Famished Fish, Finicky Shark

This recipe was one I made before I gave up meat, surprisingly. I just love pasta and spinach. So yea, that’s where this comes in. And it’s super easy to get on the table in around 30 minutes.

Spinach Pesto and Zucchini Rolled Lasagna | Famished Fish, Finicky Shark

Spinach Pesto and Zucchini Rolled Lasagna | Famished Fish, Finicky Shark

Spinach Pesto and Zucchini Rolled Lasagna (16) Spinach Pesto and Zucchini Rolled Lasagna (9) (1) Spinach Pesto and Zucchini Rolled Lasagna (10) (1) Spinach Pesto and Zucchini Rolled Lasagna (11) (1) Spinach Pesto and Zucchini Rolled Lasagna (12) Spinach Pesto and Zucchini Rolled Lasagna (13) Spinach Pesto and Zucchini Rolled Lasagna (14) Spinach Pesto and Zucchini Rolled Lasagna (15)
The final product!

Spinach Pesto and Zucchini Rolled Lasagna

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 8

Per Serving 232 calories

Fat 11 g

Carbs 25 g

Protein 9 g

8

Spinach Pesto and Zucchini Rolled Lasagna

Ingredients

  • 8 dry lasagna noodles
  • one large zucchini sliced lengthwise into eight pieces
  • 8 loosely packed cups baby spinach
  • 1 oz fresh Parmesan cheese
  • 1 to 2 cloves garlic
  • 1 Tb basil purée from tube
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup olive oil
  • 12 oz spaghetti sauce
  • 2/3 cup shredded mozzarella cheese

Instructions

  1. Preheat oven to 425F.
  2. Bring a large pot of water to boiling. Add [1 tsp salt] and 8 uncooked lasagna noodles. Add sliced zucchini.
  3. In a food processor, combine the spinach, garlic, basil, parmesan cheese, salt and pepper. Process until smooth. Stream in the olive oil with the processor running, until the mixture is emulsified.
  4. In a 2 quart casserole dish, spread 4 oz of spaghetti sauce.
  5. Drain the lasagna noodles and zucchini and place on damp paper towels.
  6. Spread a tablespoon of pesto down the center of each lasagna noodle. Top with a slice of zucchini. Roll up and place seam side down over pasta sauce in casserole. Repeat with remaining noodles and zucchini. Top with remaining pasta sauce. Sprinkle with mozzarella cheese.
  7. Bake uncovered for 10 minutes, until heated through and bubbly.

Notes

Use remaining pesto to spread onto plates before serving.
O

Don’t Let Your Milk Ruin Your Fiesta…Fiesta Black Bean Quiche

This is a sponsored post written by me on behalf of The a2 Milk Company™ for IZEA. All opinions are 100% mine.

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark

We’ve all been there. You’re at a party having a great time when something you ate makes you want to high tail it out of there. Yet you just couldn’t pass on Aunt Jean’s creamy spinach dip or your BFF’s famous dulce de leche.
Don’t let dairy be the next Debbie Downer of your party. Try this Fiesta Black Bean Quiche for your next family brunch!

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark

But wait-don’t quiches have to have some type of milk product or milk substitute?

Yes-but have you heard of the NEW milk made from special cows!?

Special cows? Do they eat glitter and make rainbow milk?

No!! These cows are naturally bred to produce only the a2 protein!
So what is this a2 protein and what does it have to do with Debbie Downers, you ask?

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark

The a2 protein is a highly digestible protein that is the original protein cows were born to produce in their milk. Cows long ago began making milk with just one type of protein, the a2 protein. Many years ago cows somehow formed a genetic mutation in their milk to create both the a1 and a2 proteins. Yet all other mammals’ milk contains only the a2 proteins! No wonder breast milk is so amazing!

The a1 protein is known to be the main cause of stomach discomfort and digestive issues in people that most will mistake for lactose intolerance. There is also some recent findings that most typical milks may increase the risk of diabetes and other health problems.
The a2 Milk Company™ founded in New Zealand found a way to fix this problem and began breeding cows that naturally produced only the a2 protein-“nothing added and nothing taken away”.

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark

They sell only the best milk at these locations (check out this Product Locator and find it for only $4.49 per half gallon!). You can even get a coupon here: a2 Milk® $1 Off Coupon. And you can stock up because this milk has a very long refrigerator shelf life too! The carton I bought in April lasts until the end of May, though we both know I will have used it up in my cooking by then!

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark

And yes, it is REAL milk! My husband keeps asking me, is it real milk? Yes, honey, it is real milk and it is BETTER for you! And you can be sure you are getting the purest milk due to The a2 Milk Company’s™ quality control system.

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark

I love the dedication this company has to making us feel good about their product. Every question and answer you need is on their website. You can even follow them on Twitter or Facebook and get recipes on Pinterest.

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark
And while you are checking out a2 Milk®‘s site, be sure the print out this recipe! It’s loaded with zesty vegetables with a salsa twist and nourishing black beans. And it’s not overly fatty as it is not loaded down with cheese or a greasy pie crust. Just fresh produce, a2 Milk® and a touch of flour. Yummy!

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark

Fiesta Black Bean Quiche

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 10 minutes

Number of servings: 8

Per Serving 216 calories

Fat 9 g

Carbs 24 g

Protein 10 g

8

Fiesta Black Bean Quiche

Ingredients

  • 1/2 cup all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp oregano
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp chili powder
  • 1 cup diced fire roasted tomatoes
  • 1 14 oz can black beans, rinsed and drained
  • 1 large white onion, sliced
  • 2 jalapenos, sliced (seeded optional)
  • 5 green onion with chives
  • 2 tsp vegetable oil
  • 5 large eggs
  • 1 cup a2 Milk®
  • 1 large avocado, sliced into 8 slices

Instructions

  1. Preheat your oven to 375F. Prep the vegetables.
  2. In a skillet, heat 2 tsp vegetable oil over medium high heat. Add the sliced onions and sauté until they begin to soften, about 3 minutes. Stir in the jalapenos and green onions. Cook until vegetables are tender but still bright green, about 3 minutes more. Stir in the drained black beans and roasted tomatoes. Remove from heat and set aside.
  3. In a medium bowl, combine the flour, baking powder, baking soda and seasonings. Whisk to combine. Crack in the eggs and pour in the a2 Milk®. Whisk carefully until the mixture is completely blended. Spoon the vegetables into a 9″ greased spring form, pie or tart pan. Carefully pour the egg and a2 Milk® over the vegetables.
  4. Place in the oven and bake for 45-50 minutes, until knife inserted in center comes out clean. Cool about 5-10 minutes before serving. Top with sliced avocados.

Notes

Can substitute with any brand lowfat milk.

 

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark

Enjoy this at your next Cinco de Mayo brunch while you brag about awesome this milk is!

Fiesta Black Bean Quiche | Famished Fish, Finicky Shark Fiesta Black Bean Quiche | Famished Fish, Finicky Shark Fiesta Black Bean Quiche | Famished Fish, Finicky Shark Fiesta Black Bean Quiche | Famished Fish, Finicky Shark Fiesta Black Bean Quiche | Famished Fish, Finicky Shark Fiesta Black Bean Quiche | Famished Fish, Finicky Shark Fiesta Black Bean Quiche | Famished Fish, Finicky Shark Fiesta Black Bean Quiche | Famished Fish, Finicky Shark Fiesta Black Bean Quiche | Famished Fish, Finicky Shark Fiesta Black Bean Quiche | Famished Fish, Finicky Shark Fiesta Black Bean Quiche | Famished Fish, Finicky Shark
Fiesta Black Bean Quiche

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Indian Curried Shrimp and Spinach with Grits

Indian Curried Shrimp and Spinach with Grits

I’ve been wanting to cross shrimp and grits off my cooking list. Little did I know I would be making Indian Curried Shrimp and Grits.

I was only using the brand new bottle of organic turmeric that was calling my name. A savory bed of spinach and shrimp all nestled into a bowl of flavorful grits sounded so good!

Indian Curried Shrimp and Spinach with Grits

I really had no intention of writing this recipe, as I was just making myself dinner and lunch for the next day.

Let me just say, it was so delicious, I knew I would have no leftovers for lunch as I would have to share with my honey when he came from work. My kids had already enjoyed leftover spaghetti. My baby girl did eat some of my grits and of course, even she loved them. (She really does have good taste!)

Indian Curried Shrimp and Spinach with Grits

What I love about this dish is…everything!

I love how the savory grits complement the smoky curry flavors of the sweet shrimp and onions and slight bitterness of the spinach. The love how the steam created when covering the spinach, and mixed with the olive oil and curry spices, creates a rich broth that runs gracefully over the corn grits.

Indian Curried Shrimp and Spinach with Grits

I love that each bite was as delicious as the first. And I love the light tang of Greek yogurt on top.

Indian Curried Shrimp and Spinach with Grits

I’m sad that it’s gone. But I am happy that I wrote it down so I can make it again!

Indian Curried Shrimp and Spinach with Grits

Cheers to a healthy gluten free dinner bursting with omega rich olive oil and lean protein!

Indian Curried Shrimp and Spinach with Grits

And now-I eat…

Please, tell me what you think!

Indian Curried Shrimp and Spinach Over Grits

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 2

Per Serving 256 calories

Fat 17 g

Carbs 17 g

Protein 12 g

2

Indian Curried Shrimp and Spinach Over Grits

Recipe may be doubled to serve 4. Recipe has been tested for 2 servings.

Ingredients

  • 2/3 cup quick cooking grits
  • 3 cups water plus 3 tsp chicken bouillon
  • 2 Tb olive oil
  • 1/4 large onion, diced
  • 1 1/2 tsp minced garlic
  • 3/4 tsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/2-1 tsp salt to taste
  • 6 oz frozen cooked jumbo shrimp, thawed and chopped
  • 3 cups baby spinach
  • 4 Tb nonfat plain Greek yogurt

Instructions

  1. In a medium saucepan, heat the water and chicken bouillon over high heat to boiling. When the broth is boiling, slowly whisk in the dry grits. Reduce heat to medium low and continue whisking until grits begin to thicken. Reduce heat to low and cook a few minutes more, until desired consistency. Remove from heat.
  2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until tender, about 5 minutes, cooking and stirring occasionally.
  3. Add the minced garlic and cook 2 minutes more until fragrant. Add the spices.
  4. Stir in the chopped shrimp. Cook and stir about 3 minutes until heated through. Season to taste with salt.
  5. Top with baby spinach. Remove from heat and cover until spinach is wilted, about 4 minutes. Remove lid and stir to combine. Serve ladled over grits. Top with Greek yogurt, if desired.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Easy Skillet Shepherd’s Pie

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Number of servings: 6

Per Serving 334 calories

Fat 20 g

Carbs 19 g

Protein 22 g

6

Easy Skillet Shepherd’s Pie

Ingredients

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

Instructions

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

Sweet Chicken Sausage Breakfast Biscuits – Healthy Solutions Spice Blends 2016 Recipe Challenge Entry

Breakfast!!! Something my finicky shark 9 year old says on a regular basis. Only he shouts “Bek-fast!” No idea why. He’s quirky like that.

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

But breakfast is my favorite meal of the day. Savory or sweet I love it all. I must admit that breakfast was not the first meal I thought of when entering the 2016 Blogger Recipe Challenge for Healthy Solutions Spice Blends™. I actually made some really tasty cheesy meatloaf balls for my 11 year old. He loved them. So much they disappeared. I’m sure I’ll make a larger meatloaf version and share it with you later. But in keeping with all things healthy…

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

Thank you 5 year old Nicolas for picking mommy flowers this morning!

…for now let’s focus on these Sweet Chicken Sausage Breakfast Biscuits. Drool 😋

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

The seasoning blend I used to create an original Famished Fish recipe, with the help of Healthy Solutions Spice Blends™, was their Encrusted Haddock blend. This seasoning has dehydrated onion and garlic, a mix of spices of what I think is oregano and maybe tarragon, cranberry and black pepper. Nothing artificial and no MSGs. Delicious stuff here. Delicious stuff.

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

I started with fluffy buttermilk style biscuits with the special herb blend and softened dried cranberries. The soft biscuits are paired with lean homemade chicken sausage patties with a touch of sweet brown sugar and savory seasoning. Topped with a gently fried egg, spring greens and tangy feta cheese, this breakfast sandwich is pleasing to the tastebuds, simple to make and perfect for a weekend brunch.

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

I love that I was able to put this entire meal together in under 30 minutes-aside from the rest time of the dough of course, yet no one would be the wiser. They would think you slaved in the kitchen all morning.

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

Thank you Healthy Solutions Spice Blends™ for the truly unique seasoning that I built this Low Salt/Low Sugar breakfast around. I hope you get to make this in your kitchen soon. Always “Blending Healthy with Great Taste”.

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark
That's some serious egg right there!

 

Be sure to visit my YouTube channel and check out the recipe prep below.

Sweet Chicken Sausage Breakfast Biscuits

Prep Time: 35 minutes

Cook Time: 25 minutes

Total Time: 1 hour

Number of servings: 8

Per Serving 439 calories

Fat 20 g

Carbs 42 g

Protein 23 g

8

Sweet Chicken Sausage Breakfast Biscuits

Ingredients

    For the Herbed Cranberry Buttermilk Biscuits

  • 2 and 1/3 cups flour, divided
  • 2 Tb baking powder
  • 1 tsp salt
  • 2 tsp Healthy Solutions Encrusted Haddock Seasoning Blend
  • 5 Tb shortening
  • 1 Tb honey
  • 2 Tb buttermilk powder
  • 1 cup low fat milk
  • 1/3 cup dried cranberries soaked in 3 Tb hot water
  • For the Sweet Chicken Sausage Patties

  • 1 lb ground chicken or turkey
  • 1 Tb Healthy Solutions Encrusted Haddock Seasoning Blend
  • 1/2 tsp garlic salt
  • 1/2 tsp pepper
  • 2 Tb brown sugar
  • For the Sandwiches

  • 8 Eggs
  • 2 cups baby spring greens
  • 4 Tb crumbled feta cheese

Instructions

  1. Preheat oven to 425F.
  2. In a large bowl, whish together 2 cups flour, buttermilk powder, baking powder, salt and spice blend. Cut in the shortening with a pastry cutter until mixture resembles large peas. Add the honey and milk and mix just until combined. Cover with a paper towel and set aside to rest for 30 minutes.
  3. Meanwhile, in a large bowl combine the ground chicken and remaining ingredients and mix well. Form mixture into 8 patties about 1/2 inch thick. Set aside.
  4. Heat a griddle to 350F. Spray with nonstick cook spray. Brown chicken patties for 4 minutes on one side. Flip and brown 4 minutes more. Cover with foil to steam and cook through another 3-5 minutes until no longer pink. Set aside.
  5. Meanwhile, dust a cutting board with 1/3 cup flour. Turn dough out onto floured surface. Add soaked and DRAINED cranberries. Gently fold cranberries into dough. Knead about 8 times, turning one quarter turn and folding over each time, pressing with heels of hands, until smooth.
  6. Roll dough out to a rectangle about 3/4 inch thick. Cut with 3 1/4 inch biscuit rounds into 8-9 biscuits. Reroll as needed. Transfer biscuits to a baking sheet. Bake at 425F for 10-14 minutes until lightly browned. Remove from oven to cool.
  7. Wipe grill clean. Spray with nonstick cook spray. Crack 8 eggs on griddle. Sprinkle with salt and pepper and cook 3 minutes on one side. Flip over carefully and cook until desired doneness.
  8. To serve, split open biscuit, top with 1/4 cup baby greens, one sausage patty, one egg and 1/2 tablespoon crumbled feta cheese. Top with other biscuit half and serve.

This post was sponsored by Healthy Solutions Spice Blends™. I received free product from the sponsor for participating in their 2016 Blogger Recipe Challenge. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.

Spaghetti Squash and Spinach Fritters

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

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

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

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

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

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

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

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

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

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

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

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

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

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

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

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

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

Spaghetti Squash and Spinach Fritters | Famished Fish, Finicky Shark

Check out how to make this recipe below!

Spaghetti Squash and Spinach Fritters

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 4

Per Serving 76 calories

Fat 3 g

Carbs 7 g

Protein 5 g

4

Spaghetti Squash and Spinach Fritters

Ingredients

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

Instructions

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

Notes

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