Slowcooker Green Chicken Tortilla Chili Soup

Slowcooker Green Chicken Tortilla Chili Soup | Famished Fish, Finicky Shark

Have you ever been to those home parties where they sell you amazing dishes and unique microwavable crocks all while satiating your cravings for unique foods like fruit pizza and microwavable chicken chili? Well I’ve devoured said microwavable chicken chili at numerous home parties and had quite a hankering for it a while ago.

Slowcooker Green Chicken Tortilla Chili Soup | Famished Fish, Finicky Shark

I’ve been sitting on this post waiting for just the opportune season to share it. And with this crazy but much needed California rain and wonderful winter chill, I figured now was a better time than any.

Slowcooker Green Chicken Tortilla Chili Soup | Famished Fish, Finicky Shark

I made this chicken chili with the flavors of my craving in mind but this pretty much turned out as a near cross breed to chicken tortilla soup with all the yumminess I added. But hey, whose complaining?

Slowcooker Green Chicken Tortilla Chili Soup | Famished Fish, Finicky Shark

So I crumbled tortilla chips on mine. Please, do not alert the carb police!

Slowcooker Green Chicken Tortilla Chili Soup | Famished Fish, Finicky Shark

I took the guesswork out of the cooking steps and made this in my slowcooker. My husband shredded the chicken for me before I came home from work, so all I had to do was come home and eat it! It’s loaded with green vegetables and so delicious!

Slowcooker Green Chicken Tortilla Chili Soup | Famished Fish, Finicky Shark

Fresh bone in chicken breast gives this soup a rich broth while tender dark meat adds more deep flavors.

Slowcooker Green Chicken Tortilla Chili Soup | Famished Fish, Finicky Shark

Fiber full beans and tangy tomatillos put the “chili” in the soup.

Slowcooker Green Chicken Tortilla Chili Soup | Famished Fish, Finicky Shark

This flavor packed chili soup will definitely cure any comfort food craving.

Slowcooker Green Chicken Tortilla Chili Soup | Famished Fish, Finicky Shark

Slowcooker Green Chicken Tortilla Chili Soup

Prep Time: 20 minutes

Cook Time: 8 hours, 10 minutes

Total Time: 8 hours, 30 minutes

Number of servings: 8

Per Serving 224 calories

Fat 12 g

Carbs 12 g

Protein 17 g

8

Slowcooker Green Chicken Tortilla Chili Soup

Ingredients

  • One whole bone in chicken breast
  • 1 pound boneless chicken thigh
  • 1 large zucchini, quartered lengthwise, then diced
  • 1 large green bell pepper, seeded and diced.
  • 2 poblano chilies, seeded and diced
  • 3 tomatillos, diced
  • 1 large white onion, diced
  • 7 cloves garlic, smashed
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cumin
  • 1/4-1/2 tsp chili powder (depending on spice intensity)
  • 1 tsp oregano
  • 1/2 tsp celery salt
  • 1/2 tablespoon chicken bouillon
  • 1 bay leaf
  • 6 cups of water
  • 2 - 14 oz cans white beans, drained and rinsed

Instructions

  1. Prepare the vegetables by dicing the bell peppers, poblano chiles, tomatillos, onions, and zucchini into equal small dices. Smash the garlic with the back of a wooden spoon and leave whole.
  2. In a large skillet (or in a slow-cooker with stovetop setting), heat to medium and add 1 Tb oil and then add all the vegetables. Sautee lightly about 3 minutes. Season the chicken pieces with salt and pepper. Push the vegetables to the side and sear the chicken lightly on each side.
  3. Add the vegetables to the bottom of the slow-cooker and top with the chicken. Add the remaining spices, chicken bouillon and bay leaf. Add the beans and 6 cups water.
  4. Cook on low heat for 6-8 hours.
  5. Carefully remove the chicken from the pot and shred into bite sized pieces, throwing out the chicken bones and bay leaf.
  6. Return the chicken to the pot and stir gently.
  7. To serve, ladle into bowls and top with tortilla chips, shredded cheddar cheese, diced avocado, and/or chopped cilantro, if desired.

Notes

To serve, ladle into bowls and top with tortilla chips, shredded cheddar cheese, diced avocado, and/or chopped cilantro, if desired. (Nutrition not included.)

Rustic White Bean and Kale Soup with Sausage

Rustic White Bean and Kale Soup with Sausage | Famished Fish, Finicky Shark

I’m a slave to my SD card. I put it in my camera, I put it in my laptop, I put it in my camera, I put it in my laptop. Well my precious SD card had a minor accident and I can no longer have said SD card meet my camera. So off to my iPhone 6 and these photos. They will just have to do. See, I made this super healthy white bean and kale soup with big slices of chicken sausage over the weekend, shared a mention of it on my Facebook page, and a sweet friend of mine requested I post the recipe.

Rustic White Bean and Kale Soup with Sausage | Famished Fish, Finicky Shark

It turned out fantabulous. My idea was to make it again, as I took no prep photos like I usually do. And then, well, I am always a people pleaser, so here I go, whipping up this post to share the recipe now. You all have a cooking imagination, no?

I called this soup rustic due to it’s flair of flavor. The buttery white beans and bitter kale are simmered with coriander and cumin and savory chicken broth, then tangy lemon juice is stirred in at the end to brighten the flavors, tame the kale, and make your mouth say, ah. Seriously, my kids didn’t even flinch at the green stuff!

Rustic White Bean and Kale Soup with Sausage | Famished Fish, Finicky Shark

I slow cooked this soup on high for 4 hours, but it can easily be slow cooked for 8, or low simmered for 2 hours. I blended half the soup (without the sausage of course) and mixed it back in, however it can be left as a whole just the same. It’s a gorgeous soup! And please, please, please serve it with crusty or buttery grilled sourdough bread. It’s just heaven soaking up the savory broth.

Rustic White Bean and Kale Soup with Sausage | Famished Fish, Finicky Shark

Rustic White Bean and Kale Soup with Sausage
Ingredients:
1 lb white beans (navy beans), sorted and rinsed
one bunch kale, stems removed, washed and chopped
5 links cured chicken sausage, sliced into 1/4″ slices
1 large white onion, diced
4 cloves garlic, smashed
1 Tb canola oil
1 tsp coriander
1 tsp cumin
1/2 tsp salt
1 Tb chicken bouillon
10 cups water
2 Tb lemon juice

Directions:
In a large skillet, heat the onion and garlic with the canola oil over medium high heat.
Saute until onion is tender. Add the sausage links and dash salt and pepper. Cook 2 minutes, then transfer to a large stock pot or crock pot, depending on cooking method.
Stir in the white beans, seasonings and water. (The lemon juice will be stirred in at the end.)
Cook in a stock pot over medium low with the lid tilted for 2 hours, in a crock pot over high heat for 4 hours, or over low heat for 8 hours.
Stir in the lemon juice. The soup is done at this point and ready to enjoy. For a smoother soup (as pictured above), scoop out half the bean and kale mixture with a slotted spoon and process in a blender or food processor. Stir back into the soup pot and serve.
Great served with a crusty bread or grilled buttered sourdough. For a vegetarian version, omit the sausage and use vegetable stock.

Please do enjoy! I just lapped up leftovers of this today. Yummy!!!

Rustic White Bean and Kale Soup with Sausage | Famished Fish, Finicky Shark

Tomorrow’s mission: buy a new SD card!

Rustic White Bean and Kale Soup with Sausage

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes

Number of servings: 12

Per Serving 195 calories

Fat 5 g

Carbs 27 g

Protein 13 g

12

Rustic White Bean and Kale Soup with Sausage

Ingredients

  • 1 lb white beans (navy beans), sorted and rinsed
  • one bunch kale, stems removed, washed and chopped
  • 5 links cured chicken sausage, sliced into 1/4″ slices
  • 1 large white onion, diced
  • 4 cloves garlic, smashed
  • 1 Tb canola oil
  • 1 tsp coriander
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1 Tb chicken bouillon
  • 10 cups water
  • 2 Tb lemon juice

Instructions

  1. In a large skillet, heat the onion and garlic with the canola oil over medium high heat.
  2. Saute until onion is tender. Add the sausage links and dash salt and pepper. Cook 2 minutes, then transfer to a large stock pot or crock pot, depending on cooking method.
  3. Stir in the white beans, seasonings and water. (The lemon juice will be stirred in at the end.)
  4. Cook in a stock pot over medium low with the lid tilted for 2 hours, in a crock pot over high heat for 4 hours, or over low heat for 8 hours.
  5. Stir in the lemon juice. The soup is done at this point and ready to enjoy.
  6. For a smoother soup (as pictured above), scoop out half the bean and kale mixture with a slotted spoon and process in a blender or food processor. Stir back into the soup pot and serve.

Notes

Great served with a crusty bread or grilled buttered sourdough. For a vegetarian version, omit the sausage and use vegetable stock.

 

Pumpkin Enchilada Soup with Chicken

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

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

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

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

 Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

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

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

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

Makes 8, 2 cup servings

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

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

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

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

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

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

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

Combine well and heat through until thickened and bubbly.

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

Stir in freshly grated cheddar cheese.

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

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

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

Enjoy! And warm up. 🙂

Pumpkin Enchilada Soup with Chicken

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Number of servings: 8

Per Serving 356 calories

Fat 21 g

Carbs 22 g

Protein 21 g

8

Pumpkin Enchilada Soup with Chicken

Weight Watchers PointsPlus®: 9

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

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

Ingredients

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

Instructions

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

Notes

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

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.

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.

 

 

 

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.

Sneaky Baked Potato Soup

Sneaky Baked Potato Soup | Famished Fish, Finicky Shark

Have you noticed a slight vegetable addiction lately?

First I plowed through zucchini in pasta and muffins and then I trickle in some cauliflower, but now I thought I’d throw in some cauliflower full force. (But nobody needs to know.)

That’s because this Baked Potato Soup is Sneaky!

Sneaky Baked Potato Soup | Famished Fish, Finicky Shark

In each bite of this chunky and creamy baked potato soup is hidden gems of white cauliflower florets, sure to please your taste buds and your body.

Sneaky Baked Potato Soup | Famished Fish, Finicky Shark

So grab a big old pot and lets get cooking!

Sneaky Baked Potato Soup

Ingredients:
2.5 lbs baking potatoes or red potatoes, scrubbed and rinsed
8oz package breakfast sausage links
1/2 head cauliflower, roughly chopped
3 1/2 cups lowfat milk, divided
8 oz light cream cheese, softened
2 Tb butter
2 Tb grated white onion
4 oz Colby Jack cheese, sliced or grated
1 tsp garlic salt
1/2 tsp salt
1/2 tsp black pepper
1 cup light sour cream

I baked these potatoes in the microwave, but this casserole dish didn’t do me justice. So next time, as I hope you do this time, I’m going to bake the potatoes traditionally. And by traditionally I mean using my microwave’s “baked potato” button. 😉

So bake your scrubbed potatoes however you like and continue as directed.

Sneaky Baked Potato Soup | Famished Fish, Finicky Shark

Again, the microwave thing didn’t work for me, but I had all these lovely pictures, so let’s just do this in a big pot, yes?

Roughly chop the potatoes and add to a large dutch pan over the stovetop.

Chop the sausage into small chunks and the cauliflower into small florets and add to the potatoes.

Sneaky Baked Potato Soup | Famished Fish, Finicky Shark

Add 1/2 cup of water to the bottom of the pan and cover and steam over medium heat for a few minutes, until the sausage is cooked through and the cauliflower is tender.

Top with the cream cheese.

Sneaky Baked Potato Soup | Famished Fish, Finicky Shark

Then add the remaining ingredients except the sour cream.

Sneaky Baked Potato Soup | Famished Fish, Finicky Shark

Cook and stir until thickened and all ingredients are tender.

Sneaky Baked Potato Soup | Famished Fish, Finicky Shark

Ladle into bowls and top with 2 Tb light sour cream for each bowl.

Sneaky Baked Potato Soup | Famished Fish, Finicky Shark

Oh my yum! Hearty, chunky, creamy and oh so good.

How do you sneak veggies into your kids favorite soup?

You may also enjoy Skinny Creamy Chicken and Mushroom Soup with Wild Rice

Sneaky Baked Potato Soup

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Number of servings: 8

Per Serving 481 calories

Fat 30 g

Carbs 38 g

Protein 17 g

8

Sneaky Baked Potato Soup

Weight Watchers PointsPlus®: 13

*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

  • 2.5 lbs baking potatoes or red potatoes, scrubbed and rinsed
  • 8oz package breakfast sausage links
  • 1/2 head cauliflower, roughly chopped
  • 3 1/2 cups lowfat milk, divided
  • 8 oz light cream cheese, softened
  • 2 Tb butter
  • 2 Tb grated white onion
  • 4 oz Colby Jack cheese, sliced or grated
  • 1 tsp garlic salt
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup light sour cream

Instructions

  1. Scrub the potatoes and microwave on the baked potato setting, about 15 minutes.
  2. Carefully remove the potatoes from the microwave and roughly chop the potatoes and add to a large dutch pan over the stovetop. You may leave the skin on or peel them.
  3. Chop the sausage into small chunks and the cauliflower into small florets and add to the potatoes.
  4. Add 1/2 cup of water to the bottom of the pan and cover and steam over medium heat for a few minutes, until the sausage is cooked through and the cauliflower is tender.
  5. Top with the cream cheese. Then add the remaining ingredients except the sour cream. Cook and stir until thickened and all ingredients are tender.
  6. Ladle into bowls and top with 2 Tb light sour cream for each bowl.

Creamy Corn Chowder – #SRC

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It was one of those nights that I didn’t know what to make for dinner. I had literally no food in my stockpile for something elegant that included a main and side dish. On nights like these it’s easy to turn to a soup or chowder.

Creamy Corn Chowder | Famished Fish, Finicky Shark

Now chowders I can dig-literally dig into. They are typically hearty and never skimp on the vegetables.

Creamy Corn Chowder | Famished Fish, Finicky Shark

Cindy Jamieson has a whole skew of soup and chowder choices on her blog! I was assigned her blog by The Secret Recipe Club. It’s seriously unbelievable how much of this good stuff this woman has on Hun… What’s For Dinner?.

Well I’m crazy picky right now in my pregnant state and I knew I would love a good chowder. Oh my heavens, good this was-sweet, creamy and savory with a salty appeal from the crisp bacon and filling with soft russet potatoes. If you have 30 minutes, which most of us love a quick meal, then you have to try this Creamy Corn Chowder.

Creamy Corn Chowder | Famished Fish, Finicky Shark

The only thing I changed in this recipe is that I made my own creamed corn, because I had no cans of cream corn on hand, and I sprinkled my bacon on top of the soup for a nice garnish. But no worries, I still left the bacon fat in there for flavor!

I love this recipe because it’s gluten free and perfect for my finicky shark with autism!

Now on to the recipe…

Creamy Corn Chowder

Ingredients:
4 slices bacon
1/2 cup onion, diced
1 cup celery, diced
1 cup carrots, diced
2 cups potatoes, peeled and diced
2 cups chicken broth
3 1/2 cups corn kernels
1 can evaporated milk, divided
2 tsp sugar
2 tsp cornstarch
1/2 tsp salt
1/4 tsp pepper
1/4 tsp thyme

Creamy Corn Chowder | Famished Fish, Finicky Shark

First cook the bacon in a large Dutch oven until crisp. Then set it aside on a paper towel to crumble later. Save the bacon fat!

Creamy Corn Chowder | Famished Fish, Finicky Shark

Add the onion, celery and carrots to the bacon fat and sauté until tender.

Creamy Corn Chowder | Famished Fish, Finicky Shark

Add the potatoes.

Creamy Corn Chowder | Famished Fish, Finicky Shark

Meanwhile in a food processor, mix the corn kernels, cornstarch and sugar until the milk from the corn breaks down.

Creamy Corn Chowder | Famished Fish, Finicky Shark

Then add half the can of evaporated milk and pulse a bit more. Set aside.

Creamy Corn Chowder | Famished Fish, Finicky Shark

Add the chicken broth and remaining evaporated milk to the pot with the vegetables.

Creamy Corn Chowder | Famished Fish, Finicky Shark

Cover and simmer for about 20 minutes, until the vegetables are tender.

Stir in the creamed corn and seasonings.

Creamy Corn Chowder | Famished Fish, Finicky Shark

Heat through and ladle into serving bowls.

Creamy Corn Chowder | Famished Fish, Finicky Shark

Top with the crumbled bacon. Enjoy every last hearty drop!

Creamy Corn Chowder | Famished Fish, Finicky Shark

This recipe is featured on The Secret Recipe Club, where friends share and swap their favorite recipes.


Creamy Corn Chowder

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 6

Per Serving 369 calories

Fat 16 g

Carbs 45 g

Protein 13 g

6

Creamy Corn Chowder

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

  • 4 slices bacon
  • 1/2 cup onion, diced
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 2 cups potatoes, peeled and diced
  • 2 cups chicken broth
  • 3 1/2 cups corn kernels
  • 1 can evaporated milk, divided
  • 2 tsp sugar
  • 2 tsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp thyme

Instructions

  1. First cook the bacon in a large Dutch oven until crisp. Then set it aside on a paper towel to crumble later. Save the bacon fat!
  2. Add the onion, celery and carrots to the bacon fat and sauté until tender. Add the potatoes.
  3. Meanwhile in a food processor, mix the corn kernels, cornstarch and sugar until the milk from the corn breaks down. Then add half the can of evaporated milk and pulse a bit more. Set aside.
  4. Add the chicken broth and remaining evaporated milk to the pot with the vegetables.Cover and simmer for about 20 minutes, until the vegetables are tender.
  5. Stir in the creamed corn and seasonings.
  6. Heat through and ladle into serving bowls. Top with the crumbled bacon.

Eating Clean Around the World and a Book Giveaway

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What’s your resolution for the New Year? Is it organizing your life? Is it getting rid of household clutter? Is it spending more quality time with the family? Is it getting more exercise? Perhaps it is making better food choices for better health, like eating clean?

So what exactly is eating clean? Eating clean doesn’t always have to mean steamed vegetables and plain proteins. I love to shop along the outside of the grocery store. Take a look at your pantry and your refrigerator. Which of these has more abundance of foods? Which of these has a longer shelf life? We all know, the longer the shelf life, the more processed crud is crammed into the food right? But yet we still buy them! And the foods in our refrigerator are consumed quite quickly-because of their freshness factor!

You can learn more about clean eating in my friend Chris Freytag’s eBook and even WIN a copy from Chris herself! Chris Freytag is a nutritional and fitness expert who has literally helped me find a new and healthier self. I have followed Chris on Facebook for 2 years now, beginning with a motivational fitness group she started with her 10 Pound Slim Down workout series. I’ve used her eBook and love it! Check out my review on her page!

Famished Fish, Finicky Shark has teamed up Chris to give away a copy of her eBook Getting Started with Clean Eating.  Continue reading to enter the Rafflecopter giveaway below.

Now the challenge. I challenge you this year to shop more on the outskirts of the grocery aisles and less in the middle. Buy whole wheat pastas and fresh herbs and vegetables and skip the packaged “helper” meals. Buy lowfat milk and natural cheeses and skip “cream sauces”. Stock up on packaged beans and lentils and skip the canned ones packed in sodium.

Orange is the new white! Substitute sweet potatoes for white. Choose fresh or frozen vegetables and avoid the ones sitting on the shelf for months. Eat more fruit! Fresh and frozen are all the rave.

Whole grains are cool! You don’t know how many times I’ve swapped whole grains in my kid’s food, or added oats to their pancakes and they had no clue. Make a cake from scratch and sneak in some whole wheat flour and ground flax seeds. Substitute apple sauce and fat free greek yogurt for the oil and butter in your baking. Look for raw cookie recipes like raw date cookies over butter filled sugar cookies.

Add plenty of healthy fat foods like avocados, olive and canola oil, nuts and seeds to your diet. And don’t forget that ever forgiving and satisfying rich dark chocolate. Consumed in moderation, it is a guilt free treat.

I spent the last month of last year preparing some additional clean eating meals for my family and readers. These meals are so rich and delicious, you will forget they are good for you. And some may be a bit higher in calorie, but added up with the healthy fats, they are still body beneficial.

Here are some of my original recipes, scattered from around the world.

America and Extra Fiber

Pumpkin Sage Quinoa

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Herb and Cheese Stuffed Pork Chops

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Mini Quinoa Quiches

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Pumpkin Black Bean Chilis

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Greece and Herbal Sauces

Greek Chicken Meatballs

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Baked Falafels in Pita Pockets

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Greek Herb and Citrus Roasted Potatoes (try these with sweet potatoes!)

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Garbanzo Bean Patties with Tzatziki Yogurt Dip

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Cuba and a Juicy Burger

Pineapple Avocado Turkey Burgers

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Italy and Tomatoes

Penne with Sundried Tomatoes with Baby Lima Beans and Crumbled Bacon

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Whole Wheat Stuffed Crust Personal Pizzas (sneaking in whole wheat for the kids)

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Lasagna Cupcakes

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China and Stir Fry

Spicy Shrimp with Cashews

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Mexico and Beans

Lightened Up Charro Beans

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India and Chicken

Baked Indian Chicken Drumsticks

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Thailand and Peanut Sauce

Thai Chicken Lettuce Wraps

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And the treats

Gluten Free Double Chocolate Brownie Cookies

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Banana Key Lime Protein Smoothie

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So do you accept this challenge? A challenge to do good by your body and enrich yourself with good, clean nutrition. And your family’s?

What diet changes have you made this year? Please comment below and let me know if one of these meals is a favorite of yours!

And don’t forget to enter the GIVEAWAY!
a Rafflecopter giveaway