Thai Pesto Stuffed Pork Tenderloin, Coconut Lime Rice, & Ginger Orange Salad – #FreshTastyValentines #sponsor #giveaway

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Thai Stuffed Pork Tenderloin, Coconut Lime Rice, & Ginger Orange Salad-now that’s a mouthful right? No, that really is a mouthful. This meal is a romantic meal in the books! Happy #FreshTastyValentines!

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Have you ever been out to one of those fancy Thai restaurants? The ones with the dim lights and the fish tanks everywhere? Where even their mango sticky rice is shaped like some kind of exotic animal or swan. (Notice my rice shaped like Valentine’s hearts.) Well, when I made this meal with the help from our friends at Gourmet Garden, that is exactly what I had in mind.

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

I used all the Thai flavors from my Gourmet Garden stir in pastes that I could cram into the most tender of pork loin roasts. Crunchy peanuts, sweet basil, spicy ginger, red peppers, and bright lemon grass are blended into a fresh thai pesto that is stuffed into a butterflied pork tenderloin, then spread over the outside to create a crisp flavor packed crust. When the loin is sliced the flavors burst into each bite. And the ginger honey glaze adds the final balance of sweet to the richness.

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Gourmet Garden supplies the freshest stir in pastes and lightly dried herbs that make this meal complete. The ginger pieces in the homemade dressing for the salad make it light and refreshing. My husband happily polished off the whole bowl.

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

The coconut lime rice ties the meal together, however no herbs or stir in pastes were needed there. This recipe may seem overwhelming, but it is simple and delicious. I used my convection oven to speed up the cooking process, but if you have a couple hours on a Sunday evening for a romantic meal, please try this one. You’ll truly appreciate what our friends at Gourmet Garden can do for your meals! You can find their products at your local grocery store. Or you can enter to win a generous prize package of all their stir in pastes and lightly dried herbs, along with two insulated coolers in the giveaway below!

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Here we go…

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Hello Gourmet Garden!

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Pesto in the making!

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Look at that gorgousness!

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Searing in the flavor!

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Ready for roasting!

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Dressing anyone?

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

My newest Jr. Sous Chef.

 

And don’t forget the Rafflecopter giveaway with #FreshTastyValentines below!!

Thai Pesto Stuffed Pork Tenderloin, Coconut Lime Rice, & Ginger Orange Salad

Total Time: 1 hour, 45 minutes

Number of servings: 8

Per Serving 668 calories

Fat 32 g

Carbs 68 g

Protein 31 g

8

Thai Pesto Stuffed Pork Tenderloin, Coconut Lime Rice, & Ginger Orange Salad

Ingredients

    For the Thai Pesto Stuffed Pork Tenderloin

  • One cup fresh cilantro
  • 1/3 cup roasted peanuts
  • 1 Tb Gourmet Garden Thai stir in paste
  • 1 Tb Gourmet Garden sweet basil stir in paste
  • 1 tsp Gourmet Garden garlic stir in paste
  • 2 Tb canola oil
  • 1-2 Tb fish sauce
  • 1 tablespoon honey
  • 2 lb pork tenderloin
  • 1 Tb canola oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • For the Coconut Lime Rice

  • 2 cups jasmine rice, rinsed and drained
  • 1 1/2 cups water
  • 1 13oz can lite coconut milk
  • 1 tsp pink sea salt
  • zest of one lime
  • juice of one lime
  • For the Ginger Orange Salad

  • 4 cups green leaf lettuce, rinsed and torn
  • 2 cups red leaf lettuce, rinsed and torn
  • 2 oranges, peeled and sliced
  • 1 tsp Gourmet Garden lightly dried cilantro
  • 1 -2 tsp Gourmet Garden lightly ginger
  • 1 tsp Gourmet Garden ginger stir in paste
  • 1/2 tsp Gourmet Garden garlic stir in paste
  • 2 Tb low sodium soy sauce
  • 1/4 cup seasoned rice vinegar
  • 1/3 cup canola oil
  • juice of half orange
  • zest of half orange
  • 3 Tb honey
  • For the Honey Ginger Glaze

  • juice of one large orange
  • juice of one lime
  • 1 tsp Gourmet Garden ginger stir in paste
  • 1 tsp Gourmet Garden lemongrass stir in paste
  • 1 Tb honey
  • 1 Tb cornstarch
  • 2 Tb cold water
  • dash sea salt

Instructions

  1. Preheat the oven to 425F.
  2. Rinse and pat dry the pork tenderloin. Lay on a flat surface and slice into the roast lengthwise to create a pouch. In a food processor, combine all the pesto ingredients using only 2 Tb of the oil. Carefully spread the pesto into the loin. Close the loin carefully and secure with kitchen twine. Season with salt and pepper.
  3. Heat a skillet over medium high heat, then add the remaining 1 Tb canola oil. Sear the loin on all sides, collecting all pesto that may have leaked out and smearing it on the outsides to create a crust. Transfer the roast to a foil lined roasting pan.
  4. Bake uncovered at 425F for 15 minutes. Reduce heat to 375F and bake for 40-60 minutes more, until internal temperature reaches 170F. Remove from oven to cool.
  5. Meanwhile, prepare the rice by combining the rinsed and drained rice, water, coconut milk, lime zest and sea salt and set your rice cooker. Or bring to a boil in a sauce pan, cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 20-30 minutes. When the rice is tender, fluff with a fork and stir in the lime juice.
  6. For the salad, combine the dressing ingredients in a mason jar or dressing bottle and shake well. Combine the lettuces and orange slices in a large bowl and set aside.
  7. For the pork loin glaze, bring the orange juice, lime juice, honey and seasonings to a low simmer over medium low heat. Whisk together cornstarch and cold water and add to juice and honey mixture. Simmer until slightly thickened into a light glaze. Remove from heat and season with salt to taste.
  8. To serve, slice the roast and drizzle with 1-2 Tb glaze. Serve with 2/3 cup rice and 2 cups salad.

This post was sponsored by Gourmet Garden. I received complimentary product from the sponsor for participating in #FreshTastyValentines. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product. *This post contains affiliate links.


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Chorizo Meatballs with Sweet Mole Sauce – Golden Girl Granola Recipe Challenge Entry and SECOND PLACE WINNER!!!

Chorizo Meatballs with Sweet Mole Sauce | Famished Fish, Finicky Shark

I’ve been slipping off the grid a little and I think I know why. My new schedule of picking up the kids from their grandma’s has cut into my meal brainstorming time.

Chorizo Meatballs with Sweet Mole Sauce | Famished Fish, Finicky Shark

I used to drive home from work every night with my thoughts to myself, thinking about dinner and what my next creation would be in the kitchen. You’re probably thinking ,” Well gee, why can’t she think of something on the way TO work when she’s by herself?” Well hello, I’m not exactly hungry for dinner on the way to work. I’m really just half asleep and craving a hot cup of coffee.

Chorizo Meatballs with Sweet Mole Sauce | Famished Fish, Finicky Shark

So back to my point – I was driving home from work yesterday and my husband was getting the kids, and a new recipe popped in my head with inspiration from Golden Girl Granola. I had already made a breakfast with this delicious granola, but a dinner sounded challenging, savory, and just plain delicious.

Chorizo Meatballs with Sweet Mole Sauce | Famished Fish, Finicky Shark

Golden Girl Granola has given bloggers the opportunity to create an entrée featuring their delicious variety of granolas made from their family business in Massachusetts. Their granola is distributed widely in stores across the New England area. It is all natural and full of flavor. My choice was Chocolate Decadence with luscious chocolate chips, slivered almonds and shaved coconut flesh throughout.

Chorizo Meatballs with Sweet Mole Sauce | Famished Fish, Finicky Shark

The rich chocolate and hearty texture of the granola inspired me to make a Spanish mole sauce made with chipotle and peanut butter, onions and garlic. I wanted something to pour the sauce over so I opted to make nontraditional meatballs made of lean ground beef and spicy pork chorizo. I used additional granola to hold the meatballs together and baked them in the oven while I made the sauce. Ladled over hot steamed white rice and sprinkled with fresh cilantro, the sweetness and spices were competitive enough to even tickle my children’s taste buds. My oldest son even served himself seconds.

So without further ado, I give you Chorizo Meatballs with Sweet Mole Sauce over Rice, Golden Girl Granola style!!!

UPDATE: I WON SECOND PLACE!!!!

Thank you Golden Girl Granola for the years supply of granola!! I’m so happy you loved my second place recipe!!

Posted by Famished Fish, Finicky Shark on Saturday, September 19, 2015

Chorizo Meatballs with Sweet Mole Sauce | Famished Fish, Finicky Shark

Rounding up the ingredients. I used one can of chipotle sauce. Feel free to use two if you like it spicy!

Chorizo Meatballs with Sweet Mole Sauce | Famished Fish, Finicky Shark

Ready to mix the meat with finely ground granola and spices.

Chorizo Meatballs with Sweet Mole Sauce | Famished Fish, Finicky Shark

26 meatballs easily scooped then rolled with damp hands.

Chorizo Meatballs with Sweet Mole Sauce | Famished Fish, Finicky Shark

Making the mole sauce: processing the granola, spices, onion, garlic, chocolate and peanut butter.

Please let me know what you think by commenting below. And be sure to check out Golden Girl Granola for all their tasty options.

*This post was sponsored by Golden Girl Granola. 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.

Chorizo Meatballs with Sweet Mole Sauce – Golden Girl Granola Recipe Challenge Entry

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Number of servings: 6

Per Serving 825 calories

Fat 49 g

Carbs 55 g

Protein 40 g

6

Chorizo Meatballs with Sweet Mole Sauce – Golden Girl Granola Recipe Challenge Entry

Ingredients

    For the Meatballs

  • 1 lb lean ground beef
  • 12 oz pork chorizo
  • 1/2 cup Golden Girl Granola, Chocolate Decadence, processed finely
  • 1 egg, lightly beaten
  • 1 tsp cumin
  • 1 tsp oregano
  • 3/4 tsp salt
  • For the Sweet Mole

  • 2 medium onions, diced
  • 4 cloves garlic, smashed
  • 1 Tb canola oil
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 7.75 oz can medium chipotle sauce
  • four blocks Mexican chocolate
  • 1/3 cup creamy peanut butter
  • 1/2 cup Golden Girl Granola, Chocolate Decadence
  • 1 Tb chicken bouillon
  • 1-2 cups hot water
  • Serve Over

  • 4 1/2 cups cooked rice
  • 6 Tb fresh cilantro, chopped

Instructions

  1. Preheat oven to 400F. Combine all meatball ingredients in a large bowl and mix gently with clean hands until well incorporated. Scoop heaping tablespoon portions onto an ungreased baking sheet. With dampened hands, roll meatballs smoothly. Bake for 20 minutes until browned.
  2. In a large skillet, heat the canola oil over medium heat. Cook the onion until softened, about 4 minutes. Add the cumin, oregano, salt and pepper. Add the garlic and cook 2 minutes more. Remove from heat.
  3. In a food processor, process the granola with the chocolate. Add the onion and garlic mixture and the peanut butter and process until combined well.
  4. Pour in the chipotle sauce and add the chicken bouillon. Process again, With the processor running, stream in the hot water until desired consistency is reached.
  5. Add the sweet mole back to the large skillet. Keep warm over low heat. When the meatballs are done, carefully transfer meatballs one by one into sauce. Toss to coat and heat through.
  6. Serve ladled over hot rice, 3/4 cup per serving. Sprinkle with chopped cilantro, 1 Tb per serving.

Notes

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

Asian Style Stuffed Zucchini

Asian Style Stuffed Zucchini | Famished Fish, Finicky Shark

Asian Style Stuffed Zucchini. In full disclosure I really, really wanted an eggroll. Or two or three. But see I’ve been trying to stay somewhat remotely healthy in my eating habits lately, while craving every last sweet, carb and cookie I can think of. (They really don’t disclose the cravings after the baby is born.)

Asian Style Stuffed Zucchini | Famished Fish, Finicky Shark

Breast feed, they say. You’ll lose weight, they say. Um, yea, this is me, starving all day long. And NOT losing weight.

Okay, so this stuffed zucchini. Kinda sorta did satisfy my need for a greasy fried egg roll. I made an Asian seasoned stir fry with ground pork and vitamin rich kale, with crunchy water chestnuts and topped it all off with sriracha and hoison sauce and pretty little sesame seeds. Did you know even those teeny little sesame seeds are good for the body? They have monounsaturated fats!

Asian Style Stuffed Zucchini | Famished Fish, Finicky Shark

And I might add, this did make delicious leftovers. This was not a finicky shark friendly meal-at least not all of it. They did eat the meat! Something about those green squash makes my kids hide. I need to remind my 4 year old that it was his favorite pureed food as a baby. We did the Baby Bullet thing. He loved it!

Asian Style Stuffed Zucchini | Famished Fish, Finicky Shark

So yes, I had leftovers! I get excited when I can enjoy my dinner twice. Not that I’m complaining when the family loves my meals and inhales it all in the first helping. But I can be a little selfish when it comes to good food. Stick around for the simple recipe.

Asian Style Stuffed Zucchini | Famished Fish, Finicky Shark

Asian Style Stuffed Zucchini
Ingredients:
4 large zucchinis
1 lb ground pork (or beef, turkey or chicken)
3 cups chopped kale, washed and stems removed
1 large carrot, finely shredded
3 green onions, sliced
1 small can sliced water chestnuts
1 Tb Gourmet Garden Thai Seasoning paste or equivalent seasoning
1 tsp Gourmet Garden chunky garlic paste or minced garlic
1/2 tsp salt
3-4 Tb low sodium soy sauce
Cooking spray
Optional Garnish:
Hoisin sauce
Sriracha sauce
Sesame seeds

Directions:
In a medium skillet set over medium high heat, brown the ground pork with the sliced green onions.

Asian Style Stuffed Zucchini | Famished Fish, Finicky Shark

When the pork is browned and the onions are tender, stir in the remaining ingredients, except the zucchinis. Cook and stir mixture until combined and vegetables are tender.

Asian Style Stuffed Zucchini | Famished Fish, Finicky Shark

Meanwhile, heat a griddle over medium heat. Lightly spray the griddle with cooking spray and grill the zucchinis, split lengthwise face down on the grill.

At this point you can scoop out some of the zucchini pulp and stuff with the meat and vegetable mixture, or simply top the zucchinis as desired.

Garnish with desired sauces and sesame seeds. Eat with a knife and fork.

Asian Style Stuffed Zucchini | Famished Fish, Finicky Shark

Do you have any sneaky ways of satisfying your cravings?

Asian Style Stuffed Zucchini

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 4

Per Serving 439 calories

Fat 26 g

Carbs 29 g

Protein 27 g

4

Asian Style Stuffed Zucchini

Ingredients

  • 4 large zucchinis, sliced lengthwise
  • 1 lb ground pork (or beef, turkey or chicken)
  • 3 cups chopped kale, washed and stems removed
  • 1 large carrot, finely shredded
  • 3 green onions, sliced
  • 1 small can sliced water chestnuts
  • 1 Tb Gourmet Garden Thai Seasoning paste or equivalent seasoning
  • 1 tsp Gourmet Garden chunky garlic paste or minced garlic
  • 1/2 tsp salt
  • 3-4 Tb low sodium soy sauce
  • Cooking spray

Instructions

  1. In a medium skillet set over medium high heat, brown the ground pork with the sliced green onions.
  2. When the pork is browned and the onions are tender, stir in the remaining ingredients, except the zucchinis. Cook and stir mixture until combined and vegetables are tender.
  3. Meanwhile, heat a griddle over medium heat. Lightly spray the griddle with cooking spray and grill the zucchinis, split lengthwise face down on the grill.
  4. At this point you can scoop out some of the zucchini pulp and stuff with the meat and vegetable mixture, or simply top the zucchinis as desired.
  5. Garnish with desired sauces and sesame seeds. Eat with a knife and fork.

Notes

Optional Garnish: Hoisin sauce Sriracha sauce Sesame seeds

Cheesy Ham and Potato Breakfast Casserole

Easter Sunday is tomorrow. I don’t know if you celebrate, or how you celebrate, but we usually celebrate with food and eggs. Food meaning brunch and BBQs and eggs meaning candy filled eggs for the kids. All while remembering that Jesus died on the cross for our sins and Easter signifies the day he rose from the grave.

Cheesy Ham and Potato Breakfast Casserole (4)

You gotta love it!

Cheesy Ham and Potato Breakfast Casserole | Famished Fish, Finicky Shark

Well this meal isn’t exactly as miraculous as rolling away a tombstone, but it is delicious! It’s meaty, hearty and cheesy! And after many people have been fasting for 6 weeks, it’s no wonder we are all hungry! We don’t do the fast over here in our house, but in case you did, you deserve this! Just take some of that Easter ham you are making for lunch and cut a chunk for this breakfast (nobody will notice).

Cheesy Ham and Potato Breakfast Casserole (3)

Cheesy Ham and Potato Breakfast Casserole

Ingredients:
1/2 pound packaged cooked ham, diced
1 cup cheddar cheese, shredded
3 medium Idaho potatoes, diced
4 eggs
1/3 cup milk
1 1/2 tsp salt
1 tsp pepper
1/2 tsp garlic powder
1/2 tsp paprika

Cheesy Ham and Potato Breakfast Casserole | Famished Fish, Finicky Shark

Directions:

Preheat the oven to 350F. Heat a large skillet over medium heat.

Cube the ham, dice the onion, and dice the potatoes, into uniform sizes….

Read More »

Dressed in Vinaigrette – Asparagus and Arugula Salad with Candied Bacon and Gorgonzola #TripleSBites

Dressed in Vinaigrette Asparagus and Arugula Salad | Famished Fish, Finicky Shark

 

Oh my gosh I’m so excited! Today is the first day of #TripleSBites! I’ve been waiting for this event for a long time, because I’ve been anxious to share all of my recipes I’ve concocted with inspiration from various sponsor ingredients.

 

Dressed in Vinaigrette Asparagus and Arugula Salad | Famished Fish, Finicky Shark

 

Camilla from Culinary Adventures with Cam put this event togetherfor 20 bloggers to showcase romantic eats, and we will be sharing spicy, saucy, and sexy bites.

 

Dressed in Vinaigrette Asparagus and Arugula Salad | Famished Fish, Finicky Shark

 

My first recipe I’d like to share with you during this event is this Dress Me In Vinaigrette-Asparagus and Arugula Salad with Candied Bacon and Gorgonzola. This salad, featuring lemon rubbed arugula, fresh grilled asparagus, sweet candied bacon and tangy Gorgonzola will have your taste buds singing. It’s dressed in vinaigrette by Robin of Out of the Weeds Beet Vinaigrette Dressing. Feel free to use your own vinaigrette if you’d like. This beet vinaigrette dressing tastes like little beets were crammed into a bottle and married with shallots. The dressing is amazingly fresh and full of healthy ingredients. The salad is a masterpiece on its own, but if you’d like to top it off, you really must “dress it in vinaigrette”.

 

Dressed in Vinaigrette Asparagus and Arugula Salad | Famished Fish, Finicky Shark
Ingredients:
6 cups arugula, washed and rinsed
1 lb asparagus, trimmed of hard stems and washed
1 lemon
12 oz bacon
3/4 cup brown sugar
1 tsp cinnamon
1/3 cup vinaigrette

 

Dressed in Vinaigrette Asparagus and Arugula Salad | Famished Fish, Finicky Shark

 

Directions:
Begin by squeezing the lemon over the arugula -this cuts the bitterness- toss well and set aside.

 

Dressed in Vinaigrette Asparagus and Arugula Salad | Famished Fish, Finicky Shark

 

Preheat the oven to 375F. Mix together brown sugar and powdered cinnamon. Tip: Use a spice grater (I used my V Etched Grater by Kitchen IQ, KitchenIQ 50194 Spice Grater, Red
) to grate a fresh cinnamon stick over the brown sugar.

 

Dressed in Vinaigrette Asparagus and Arugula Salad | Famished Fish, Finicky Shark

 

Coat the bacon in the brown sugar and cinnamon mixture on both sides (I had help from my sous chef) and place the slices on a rack or a baking sheet. Bake for 20 to 30 minutes until desired crispiness.

 

Dressed in Vinaigrette Asparagus and Arugula Salad | Famished Fish, Finicky Shark

 

Heat a griddle over medium heat and spray lightly with cooking spray. Trim and wash the asparagus and sprinkle lightly with salt and pepper. Place them on the griddle and grill, turning occasionally for about five minutes, just until crisp tender.

 

Dressed in Vinaigrette Asparagus and Arugula Salad | Famished Fish, Finicky Shark

 

Arrange the lemon marinated arugula, candied bacon and asparagus on the plate and top with crumbled Gorgonzola cheese. Drizzle with the vinaigrette of your choice.

 

Dressed in Vinaigrette Asparagus and Arugula Salad | Famished Fish, Finicky Shark

 

Pour some wine and dig a fork in.

 

Dressed in Vinaigrette Asparagus and Arugula Salad | Famished Fish, Finicky Shark

 

 

#TripleSBites #Giveaway | Famished Fish, Finicky Shark

This post was sponsored by Out of the Weeds and Kitchen IQ. I received one dressing bottle and a spice grater from the sponsors for participating in #TripleSBites. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.

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Asparagus and Arugula Salad with Candied Bacon and Gorgonzola

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Number of servings: 4

Per Serving 582 calories

Fat 39 g

Carbs 49 g

Protein 13 g

4

Asparagus and Arugula Salad with Candied Bacon and Gorgonzola

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

  • 6 cups arugula, washed and rinsed
  • 1 lb asparagus, trimmed of hard stems and washed
  • 1 lemon
  • 12 oz bacon
  • 3/4 cup brown sugar
  • 1 tsp cinnamon
  • 1/3 cup vinaigrette

Instructions

  1. Begin by squeezing the lemon over the arugula -this cuts the bitterness- toss well and set aside.
  2. Preheat the oven to 375F. Mix together brown sugar and powdered cinnamon. Tip: Use a spice grater to grate a fresh cinnamon stick over the brown sugar. Coat the bacon in the brown sugar and cinnamon mixture on both sides and place the slices on a rack or a baking sheet. Bake for 20 to 30 minutes until desired crispiness.
  3. Heat a griddle over medium heat and spray lightly with cooking spray. Trim and wash the asparagus and sprinkle lightly with salt and pepper. Place them on the griddle and grill, turning occasionally for about five minutes, just until crisp tender.
  4. Arrange the lemon marinated arugula, candied bacon and asparagus on the plate and top with crumbled Gorgonzola cheese. Drizzle with the vinaigrette of your choice and serve.

Sweet Potato and Lentil Curry with Ham

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Serves 8

Check out Pressure Cooker How To’s here.

Sweet Potato and Lentil Curry with Ham

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Number of servings: 8

Per Serving 443 calories

Fat 5 g

Carbs 79 g

Protein 22 g

8

Sweet Potato and Lentil Curry with Ham

Weight Watchers PointsPlus®: 11

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

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

Ingredients

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

Instructions

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

 

Slow Cooker Pork Posole

Slowcooker Pork Posole | Famished Fish, Finicky Shark

I remember the first time I had posole. My mother-in-law had made a huge pot of it with trays of shaved cabbage and tiny white onions on the table beside it for garnishing our heaping hot bowls.

Slowcooker Pork Posole | Famished Fish, Finicky Shark

I’m not kidding when I say heaping- my suegra will pull out the big bowls and the big spoons for meals like this. Often times traditional Mexican posole has pieces of pork feet and odds and ends that give it a rich fatty flavor. But honestly my husband and I just pick out all the good pork meat. That really is the best part. My kids also love to dig to the bottom of the pot for the rich hominy. I mean what kid doesn’t like any type of corn really?

Slowcooker Pork Posole | Famished Fish, Finicky Shark

One evening after enjoying a really good pot of posole at my in-laws I asked my father-in-law what exactly was in the soup to make it so full of flavor. He told me often times a little bit of vinegar and orange juice will soften the meat, and combined with the chile, it provides a smooth mellow broth.

Slowcooker Pork Posole | Famished Fish, Finicky Shark

I also noticed that this technique cuts slow cooking time in half. The pork was tender in only four hours on the low setting. I made a huge pot of this the day after New Year’s when the new year called for comfort, health, and a budget friendly meal with leftovers lasting a week.

Slowcooker Pork Posole | Famished Fish, Finicky Shark

I made half of it in the crockpot and transferred it to a huge stockpot to serve 20 people. I have adjusted this recipe to serve 10 people and make the entire thing in the crockpot. With just a short browning period on the stovetop and the chile made in the blender, you’ll have a huge pot of posole in just about six hours.

This a perfect autism recipe. It is PACKED with protein, GFCF and full of healthy grains. Kids love it!

Slowcooker Pork Posole | Famished Fish, Finicky Shark

Please let me know what you think!

This recipe serves 10

 

Slowcooker Pork Posole

Prep Time: 30 minutes

Cook Time: 5 hours, 30 minutes

Total Time: 6 hours

Number of servings: 10

Per Serving 418 calories

Fat 23 g

Carbs 29 g

Protein 23 g

10

Slowcooker Pork Posole

Weight Watchers PointsPlus®: 11

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

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

Ingredients

  • 2 1/2 lbs pork shoulder or butt, cut in large chunks, fat removed
  • 12 cups water, divided
  • 1/4 large yellow onion
  • 3 cloves garlic
  • 1 Tb apple cider vinegar
  • 1/2 orange, juiced
  • 2 bay leaves
  • 1 Tb salt
  • 1/2 tsp garlic powder
  • 1/2 tsp allspice
  • 1/2 tsp pepper
  • 1/2 tsp menudo seasoning
  • 1 Tb canola oil
  • 52 oz white hominy, drained
  • 2 tsp additional salt to taste
  • For the Red Chile

  • 6 ancho or guajilla chiles
  • 2 small tomatoes
  • 3 cloves garlic
  • 4 cloves allspice
  • 3 peppercorns
  • 1/2 tsp menudo seasoning
  • 1 tsp salt
  • 1 1/2 cups water
  • For the Garnish

  • half head cabbage, shredded thinly
  • 1/2 white onion, minced or diced finely
  • 1 lemon, sliced
  • Hot sauce

Instructions

  1. In a small bowl combine the salt, garlic powder, allspice, pepper and menudo seasoning. Rub onto the pork pieces. In a large skillet set over medium heat, brown the pork pieces in the canola oil, about 5 minutes.
  2. Transfer the browned pork, garlic cloves and onion to a slow cooker. Add the vinegar. Squeeze the orange juice over the pork and drop the orange half in the pot. Add two bay leaves and pour the 6 cups water over the top. Cover and cook on low heat for 4-6 hours until pork is tender.
  3. An hour before the pork is done, place the guajilla chiles and tomatoes in a sauce pan. Cover with water. Place lid on pan at a tilt, bring to a boil, then reduce heat and simmer until chiles are tender, about 20 minutes. Remove the lid and drain, reserving 1 1/2 cups of the cooking liquid. Add more water if the liquid evaporated too much.
  4. In a blender, combine the remaining chile ingredients, except the reserved water. Add the chiles and tomatoes and enough cooking water to blend. Vent the blender lid to prevent steam burns. Pulse the chile ingredients until smooth, adding the remaining water halfway through and blending completely.
  5. Drain the hominy and spoon into the slow cooker with the pork soup. Using a wire strainer, pour the chile through the strainer into the soup, pushing the chile with the back of a spoon to get all the chile sauce out. Add the remaining water, up to 6 cups. Stir the soup. Season to taste. Cover the slow cooker and cook another 30 minutes until heated through.
  6. Remove bay leaves and serve ladled into bowls. Garnish with shredded cabbage and minced onions. Squeeze lemon slices and add a dash of hot sauce, if desired.

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.

 

Home Style Crock Pot Sloppy Joes

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

We all do it. Don’t try to deny it.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Remove lid to cool and thicken 30 minutes before serving.

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

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

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

Spoon onto rolls to serve.

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

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

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

Home Style Crock Pot Sloppy Joes

Prep Time: 5 minutes

Cook Time: 8 hours, 10 minutes

Total Time: 8 hours, 15 minutes

Number of servings: 16

Per Serving 172 calories

Fat 9 g

Carbs 13 g

Protein 10 g

16

Home Style Crock Pot Sloppy Joes

Weight Watchers PointsPlus®: 4

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

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

Ingredients

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

Instructions

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

Notes

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

 

Early Labor Pains -and- Slow Cooker Potato Brat Corn & Cheddar Casserole

Slow Cooker Potato Brat Corn and Cheddar Casserole | Famished Fish, Finicky Shark

The final 2 months of my 4th pregnancy were a stressful one. My baby wanted to make an early appearance. My girl was already showing off her “look-at-me” attitude. Thankfully the doctors were able to put a stop to my early labor and give me a couple of steroid injections within that next 48 hours, should she arrive within the following weeks.

Slow Cooker Potato Brat Corn and Cheddar Casserole | Famished Fish, Finicky Shark

The first time we thought Anneliese was to arrive; 31 weeks and 6 days pregnant

I will have many stories to tell my baby girl when she is older. I can tell her of the many hours of prodromal labor I had with her, checking in to the hospital on 5 separate occasions with labor halting after several long hours.

Slow Cooker Potato Brat Corn and Cheddar Casserole | Famished Fish, Finicky Shark

Waiting for our baby girl

The shopping malls we had memorized like the backs of our hands and we walked them almost daily in the last weeks, because we couldn’t travel farther than 20 minutes from the hospital-and it was a HOT summer.

I can also tell her how mommy was ordered to bed rest for a few weeks after the preterm labor scare and I made the family simple and time friendly meals. Meals like this Slow Cooker Potato Brat Corn and Cheddar Casserole that my family happily inhaled and requested seconds, and even lunchbox leftovers.

Slow Cooker Potato Brat Corn and Cheddar Casserole | Famished Fish, Finicky Shark

Slow Cooker Potato Brat Corn and Cheddar Casserole

8 russet potatoes, scrubbed and washed
2 large white onions
1 15 oz can corn
8 oz cheddar cheese, grated
1 26 oz can cream of mushroom soup
1 pack Johnsonville beer brats

Slow Cooker Potato Brat Corn and Cheddar Casserole | Famished Fish, Finicky Shark

Begin by slicing the scrubbed potatoes and onions thinly with a knife or mandolin, set at 1/4″ thickness.

Layer 1/3 of the potatoes and onions in the bottom of a large slow cooker.

Slow Cooker Potato Brat Corn and Cheddar Casserole | Famished Fish, Finicky Shark

Slice the brats and layer 1/3 of the drained canned corn and 1/3 of the sliced brats over the potatoes and onions.

Slow Cooker Potato Brat Corn and Cheddar Casserole | Famished Fish, Finicky Shark

Sprinkle 1/3 of the cheese over the corn and brats. Spread 1/3 of the mushroom soup over the cheese.

Slow Cooker Potato Brat Corn and Cheddar Casserole | Famished Fish, Finicky Shark

Repeat the layers two more times and cover with the lid. Cook on low for 8 hours. Remove lid to cool and thicken for 20 minutes before serving.

Slow Cooker Potato Brat Corn and Cheddar Casserole | Famished Fish, Finicky Shark

We all devoured this meal after one of our many shopping walking trips. It was great coming home to dinner and not spending the money to eat out-which we did plenty of while waiting for Anneliese.

Slow Cooker Potato Brat Corn and Cheddar Casserole | Famished Fish, Finicky Shark

When she finally arrived 6 weeks and 6 days later, her grand entrance alone surprised the doctor and nurses in labor and delivery. She was born 20 minutes after we arrived at the hospital, nearly crowning by the time I got a bed.

By the time her daddy returned from dropping off the boys at his mom’s, she was already cradled on my belly, bonding quickly to the familiar smells that were her mommy.

I finally had my baby girl.

 

 

Slow Cooker Potato Brat Corn and Cheddar Casserole | Famished Fish, Finicky Shark

Anneliese Roselia, 6lbs 7oz, 19.5in

Do you a have a favorite meal you’d like to see slow cooked or a shorter cooking and prep time? Please share with me!

Slow Cooker Potato Brat Corn & Cheddar Casserole

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes

Number of servings: 10

Per Serving 424 calories

Fat 13 g

Carbs 54 g

Protein 13 g

10

Slow Cooker Potato Brat Corn & Cheddar Casserole

Weight Watchers PointsPlus®: 10

*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

  • 8 russet potatoes, scrubbed and washed
  • 2 large white onions
  • 1 15 oz can corn
  • 8 oz cheddar cheese, grated
  • 1 26 oz can cream of mushroom soup
  • 1 pack Johnsonville beer brats

Instructions

  1. Begin by slicing the scrubbed potatoes and onions thinly with a knife or mandolin, set at 1/4″ thickness.
  2. Layer 1/3 of the potatoes and onions in the bottom of a large slow cooker.
  3. Slice the brats and layer 1/3 of the drained canned corn and 1/3 of the sliced brats over the potatoes and onions.
  4. Sprinkle 1/3 of the cheese over the corn and brats. Spread 1/3 of the mushroom soup over the cheese.
  5. Repeat the layers two more times and cover with the lid. Cook on low for 8 hours. Remove lid to cool and thicken for 20 minutes before serving.