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!!

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.

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

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

Five Cheese Chicken and Cauliflower Orzo (Grown Up Mac and Cheese-Light)

Five Cheese Chicken and Cauliflower Orzo | Famished Fish, Finicky Shark
I am in the kitchen making a scrumptious dinner and my kids are opening and closing the refrigerator and cabinets the entire time scrounging for food. As I’m tripping over toys and little feet I’m reminding them, “I’m making dinner! It’s almost ready!”

Five Cheese Chicken and Cauliflower Orzo | Famished Fish, Finicky SharkThroughout all the constant interruptions it finally gets on the table and I hear, “I want a peanut butter sandwich!” So I compromise (word of the day from my son’s behavioral aide) and I say, “Okay, one bite of mac and I’ll make you a sandwich.”

Five Cheese Chicken and Cauliflower Orzo | Famished Fish, Finicky Shark
Needless to say that sandwich remained untouched after my 5 year old tasted my mac.This Five Cheese Chicken and Cauliflower Orzo is absolutely Hands-Down-Get-In-My-Book-Must-Make-Again-Delicious!!

Five Cheese Chicken and Cauliflower Orzo | Famished Fish, Finicky Shark
My oldest child had seconds. My finicky shark ate everything except the chicken (sometimes he’s a vegetarian), my youngest boy ate all the orzo, and my little girl ate it all! My biggest fish had three helpings. I had to stop at one but…oh-my-goodness…

Five Cheese Chicken and Cauliflower Orzo | Famished Fish, Finicky Shark
Now I basically just threw a bunch of yummy food together with what was in my kitchen staples, but shop for these ingredients again I will, because the proper ratio of the five cheeses is what made this meal! And no heavy cream was used whatsoever! Just reduced fat cream cheese, chicken broth and a mix of cheeses lent to this dish’s irresistible creaminess.

Five Cheese Chicken and Cauliflower Orzo | Famished Fish, Finicky Shark

So get to it! Make this!! You must!! It literally only takes about 30 minutes from start to finish!

Five Cheese Chicken and Cauliflower Orzo | Famished Fish, Finicky Shark

Five Cheese Chicken and Cauliflower Orzo (Grown Up Mac and Cheese-Light)

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 8

Per Serving 549 calories

Fat 26 g

Carbs 49 g

Protein 29 g

8


Five Cheese Chicken and Cauliflower Orzo (Grown Up Mac and Cheese-Light)

Ingredients

  • 1 lb package orzo pasta, uncooked
  • 14 oz chicken breast
  • 1 head cauliflower, roughly chopped
  • 1/4 cup white onion, diced
  • 3 cloves garlic, pressed
  • 1 Tb canola oil
  • 4 Tb butter, divided
  • 2 quarts water
  • 1/2 tsp salt
  • 2 Tb chicken bouillon
  • 4 oz Neufchâtel cheese
  • 2 oz part skim mozzarella cheese, fresh grated
  • 3 oz Colby jack cheese, fresh grated
  • 3 oz cheddar cheese, fresh grated
  • 1 oz parmagiana reggiano cheese, fresh grated plus more for garnish
  • 2 Tb chopped basil, for garnish

Instructions

  1. In a large pot, bring 2 quarts of water to a boil. Add the chicken (and dash salt), and reduce heat to medium high. Cover and boil until cooked through, about 10-12 minutes.
  2. Meanwhile prep the vegetables by roughly chopping the cauliflower, dicing the onion and pressing the garlic.
  3. Then in a large skillet with a lid, melt 2 Tb butter with the canola oil over medium heat. Add the cauliflower and sauté about 5 minutes.
  4. Add the diced onion and pressed garlic. Sprinkle with 1/2 tsp salt. Sauté for another 3 minutes. Reduce heat to low, cover and steam about 3 minutes while the chicken finishes cooking.
  5. Remove the chicken from the pot (do not drain!) and carefully dice it (it will be hot!).
  6. Add the chicken bouillon to the skillet. Add the diced chicken and the reserved cooking liquid. Stir in the dry pasta. Cover and simmer on medium low heat until most of the liquid is absorbed and the pasta is tender, about 7-8 minutes, stirring halfway through cooking time.
  7. Reduce heat back to low. Stir in the neufchatel cream cheese and remaining butter and combine until smooth. Stir in the remaining cheeses until melted. Remove from heat and cool slightly before serving. The sauce will thicken additionally upon standing.
  8. Spoon onto plates to serve. Sprinkle with additional grated Romano cheese and fresh basil, if desired.

Chicken Piccata with Angel Hair Pasta – #SRC

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

If ever there was a dish I wish I’d made sooner, it is this one. I think I’ve had Chicken Piccata maybe once before in my life. After last night this meal will have to be in my make again list at least once a month. And that is saying a lot, because in my house, I rarely make things more than 6 times a year. No lie! I love variety!

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

And apparently Kate loves variety too! Kate is a member of our Secret Recipe Club where we share recipes from other bloggers every month, and then, surprise, “we picked you!” It really is a fun way to “check out a new cookbook” every month. Especially Kate’s blog at A Spoonful of Thyme.

I don’t think I’ve ever spent so much time on another person’s blog perusing around and just reading everything!

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

Kate’s love of cooking came from many Sunday dinner’s at her grandmother’s house as a kid. Kate and I really have a lot of food love history in common, I noticed.

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

She had loads and loads of recipes to choose from as she is really quite the recipe collector, like Warm Salad with Asparagus and Prawns and Mississippi Mud Cake. I searched and searched for something that really came from Kate. I almost made her lasagna, quite literally called Kate’s Lasagna.

I like to pick recipes that are the most original when I do my SRC posts. Recipes that come from the blogger’s heart and not a recipe of a recipe.

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

This Chicken Piccata is Kate’s spin on one of her favorites. And I already had all the ingredients in the house. (You mommies know you hate dragging all the kids out just to get a few ingredients from the store.) The only changes I made was adding a bit more butter and chicken stock (or pasta water in my case) and more capers. And I served this with angel hair pasta.

Oh my, this truly was one of the best things I’ve enjoyed. Making-this-again!!!! My hubby said—make more sauce!!! He loved it! Next time I’m doubling the sauce! It was so refreshingly delicious!

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

Ingredients:
2 chicken breasts
1/2 cup flour for dredging
1 tsp salt
1 tsp pepper
2 Tb olive oil
4 Tb butter, divided
1/4 cup dry white wine
2 cloves garlic, crushed
3/4 cup chicken stock, or pasta cooking water mixed with bouillon
2-3 Tb fresh lemon juice
2 Tb brined capers, rinsed and drained
1 lemon, thinly sliced
2 Tb parsley, chopped, for garnish
8 oz angel hair pasta, uncooked
1 Tb butter
1 Tb parsley, chopped
Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

Directions:
Bring a large pot of salted water to boiling and cook the angel hair pasta as directed on the packaging. Reserve up to one cup of the pasta water when draining.

Begin by butterflying the chicken breasts, then slicing them all the way through. Pound the chicken if it is still too thick. This will make 4 pieces of chicken.

Sprinkle both sides of the chicken with the salt and pepper and dredge well in the flour.

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

Heat the olive oil and 2 Tb of the butter in a large skillet over medium high heat. Add the coated chicken pieces and cook on each side about 3 minutes. Transfer to a plate and keep warm in the microwave or oven.

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

Drain any remaining oil from the skillet and return to the stove top. Deglaze the pan with the wine, scraping up the tiny bits from the chicken. Add the rinsed capers and garlic and simmer two minutes until the wine is reduced by half.

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

Stir in the chicken stock or pasta cooking water mixed with 1 tsp chicken bouillon. Stir in the lemon juice and add the chicken back to the skillet. Cook for 2 minutes on each side, carefully flipping the chicken over. And yes, in all my haste I forgot to take a picture with the chicken in the sauce!

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

Transfer the chicken back to a warm plate. Add the remaining 2 Tb butter and lemon slices to the skillet and cook and stir until the butter has melted and the lemon slices have slightly softened.

To serve, toss the cooked angel hair pasta with 1 Tb butter and 1 Tb chopped parsley. Plate 1/4 of the pasta topped with one piece of chicken. Spoon over some of the sauce and sprinkle with additional chopped parsley. Serve with additional white wine, if desired.

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

I used the same wine I cooked with, a refreshing Gewürztraminer. It was perfection!

Chicken Piccata with Angel Hair Pasta

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Number of servings: 4

Per Serving 639 calories

Fat 31 g

Carbs 59 g

Protein 29 g

4


Chicken Piccata with Angel Hair Pasta

Ingredients

  • 2 chicken breasts
  • 1/2 cup flour for dredging
  • 1 tsp salt
  • 1 tsp pepper
  • 2 Tb olive oil
  • 4 Tb butter, divided
  • 1/4 cup dry white wine
  • 2 cloves garlic, crushed
  • 3/4 cup chicken stock, or pasta cooking water mixed with bouillon
  • 2-3 Tb fresh lemon juice
  • 2 Tb brined capers, rinsed and drained
  • 1 lemon, thinly sliced
  • 2 Tb parsley, chopped, for garnish
  • 8 oz angel hair pasta, uncooked
  • 1 Tb butter
  • 1 Tb parsley, chopped

Instructions

  1. Bring a large pot of salted water to boiling and cook the angel hair pasta as directed on the packaging. Reserve up to one cup of the pasta water when draining.
  2. Begin by butterflying the chicken breasts, then slicing them all the way through. Pound the chicken if it is still too thick. This will make 4 pieces of chicken.
  3. Sprinkle both sides of the chicken with the salt and pepper and dredge well in the flour.
  4. Heat the olive oil and 2 Tb of the butter in a large skillet over medium high heat. Add the coated chicken pieces and cook on each side about 3 minutes. Transfer to a plate and keep warm in the microwave or oven.
  5. Drain any remaining oil from the skillet and return to the stove top. Deglaze the pan with the wine, scraping up the tiny bits from the chicken. Add the rinsed capers and garlic and simmer two minutes until the wine is reduced by half.
  6. Stir in the chicken stock or pasta cooking water mixed with 1 tsp chicken bouillon. Stir in the lemon juice and add the chicken back to the skillet. Cook for 2 minutes on each side, carefully flipping the chicken over.
  7. Transfer the chicken back to a warm plate. Add the remaining 2 Tb butter and lemon slices to the skillet and cook and stir until the butter has melted and the lemon slices have slightly softened.
  8. To serve, toss the cooked angel hair pasta with 1 Tb butter and 1 Tb chopped parsley. Plate 1/4 of the pasta topped with one piece of chicken. Spoon over some of the sauce and sprinkle with additional chopped parsley. Serve with additional white wine, if desired.

 Loading InLinkz ...

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

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.

 

Sloppy Joe Lasagna

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

People often don’t forget food. Ask someone to remember that special occasion and they might be able to tell you what they were wearing, who was there at the time, or what color the curtains were, but ask them what they ate that day… and you may just hear a mouthful.

  • I remember when my mom had her first baby shower with my little brother and how much I loved the spaghetti salad.
  • I remember on my first date I ordered a green salad, of course a salad.
  • I remember every Mexican dish served at my wedding.
  • I remember the exact flavors of the chilaquiles I was enjoying before I found out my grandfather was in the hospital and ready to meet Jesus. I still think of my grandfather every time I make chilaquiles.

So it’s no wonder every time I think of Sloppy Joe Lasagna I will think of my daughter. Because that is the last meal I cooked for the family the night she was born.

And it was soooooo good!

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

Layers of al dente pasta sheets folded around sweet home style sloppy joe filling (recipe here) with rich melted mozzarella cheese and hearty ricotta layers. I will never forget that meal.

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

Sloppy Joe Lasagna

Ingredients:
10 sheets dry lasagna noodles
6 cups leftover sloppy joe filling
8 oz part skim mozzarella cheese
16 oz part skim ricotta cheese
1 egg
3/4 cup parmesan cheese, divided
1 tsp garlic salt
1 tsp dried parsley
14.5 oz can sliced Italian roma tomatoes, liquid reserved
cooking spray

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

Preheat the oven to 350F.

Bring a large pot of salted water to boil and cook the lasagna noodles according to package directions. Drain and lay the noodles flat on damp paper towels.

Spray a large 13×9 inch baking dish with cooking spray.

In a medium bowl combine the ricotta cheese, egg and 1/2 cup parmesan cheese with garlic salt and parsley. Set aside.

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

Slice the mozzarella cheese thinly and set aside.

Drain the canned tomatoes, reserving the liquid. Slice the tomatoes thinly and set aside.

Spread 1 cup of the meat sauce on the bottom of the pan. Layer 3 noodles over the meat sauce along the length of the pan.

Spread 1/2 of the ricotta mixture over the noodles.

Layer with all of the tomatoes.

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

Place 1/3 of the mozzarella cheese slices over the tomatoes.

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

Top with 2 cups of the meat sauce.

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

Repeat the layers with 3 more noodles, the remaining ricotta, 1/3 of the cheese slices and 2 cups of the meat sauce.

For the final layer top with the remaining noodles, using the extra noodle to fill any gaps, then 1 cup meat sauce combined with the reserved tomato liquid.

Top with the remaining mozzarella cheese slices.

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

And the remaining 1/4 cup parmesan cheese.

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

Cover with aluminum foil sprayed with cooking spray and bake for 40 minutes.
Remove the foil and bake uncovered for 20 more minutes.
Let rest for 10 minutes and then slice to serve. Makes 12 servings.

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

Don’t you want to cut into that and make some food memories?!

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

Sloppy Joe Lasagna

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 30 minutes

Number of servings: 12

Per Serving 335 calories

Fat 16 g

Carbs 19 g

Protein 30 g

12


Sloppy Joe Lasagna

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

  • 10 sheets dry lasagna noodles
  • 6 cups leftover sloppy joe meat sauce
  • 8 oz part skim mozzarella cheese
  • 16 oz part skim ricotta cheese
  • 1 egg
  • 3/4 cup parmesan cheese, divided
  • 1 tsp garlic salt
  • 1 tsp dried parsley
  • 14.5 oz can sliced Italian roma tomatoes, liquid reserved
  • cooking spray

Instructions

  1. Preheat the oven to 350F.
  2. Bring a large pot of salted water to boil and cook the lasagna noodles according to package directions. Drain and lay the noodles flat on damp paper towels.
  3. Spray a large 13×9 inch baking dish with cooking spray.
  4. In a medium bowl combine the ricotta cheese, egg and 1/2 cup parmesan cheese with garlic salt and parsley. Set aside. Slice the mozzarella cheese thinly and set aside. Drain the canned tomatoes, reserving the liquid. Slice the tomatoes thinly and set aside.
  5. Spread 1 cup of the meat sauce on the bottom of the pan. Layer 3 noodles over the meat sauce along the length of the pan. Spread 1/2 of the ricotta mixture over the noodles. Layer with all of the tomatoes. Place 1/3 of the mozzarella cheese slices over the tomatoes. Top with 2 cups of the meat sauce.
  6. Repeat the layers with 3 more noodles, the remaining ricotta, 1/3 of the cheese slices and 2 cups of the meat sauce.
  7. For the final layer top with the remaining noodles, using the extra noodle to fill any gaps, then 1 cup meat sauce combined with the reserved tomato liquid. Top with the remaining mozzarella cheese slices and the remaining 1/4 cup parmesan cheese.
  8. Cover with aluminum foil sprayed with cooking spray and bake for 40 minutes. Remove the foil and bake uncovered for 20 more minutes.
  9. Let rest for 10 minutes and then slice to serve.

 

Roasted Garden Vegetable Soup

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

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

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

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

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

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

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

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

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

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

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

I blended them up in batches.

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

And batches.

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

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

And a bit of seasoning.

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

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

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

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

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

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

Roasted Garden Vegetable Soup | Famished Fish, Finicky Shark

You gonna share your soup???

Roasted Garden Vegetable Soup

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Number of servings: 8

Per Serving 193 calories

Fat 7 g

Carbs 29 g

Protein 7 g

8


Roasted Garden Vegetable Soup

Weight Watchers PointsPlus®: 5

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

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

Ingredients

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

Instructions

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