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

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

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

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

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

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

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

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

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

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

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

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

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

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

Easy Skillet Shepherd’s Pie

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Number of servings: 6

Per Serving 334 calories

Fat 20 g

Carbs 19 g

Protein 22 g

6

Easy Skillet Shepherd’s Pie

Ingredients

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

Instructions

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

Cheesy Chili Tots – #SRC

Cheesy Chili Tots | Famished Fish, Finicky Shark

My finickiest shark has been on a chili fry kick since the beginning of summer. Yes, I know these are a bit on the fatty side, but he’s a bit on the thinner side, a nasty side effect of his ADHD medication. But a plus to chili fries is they are typically gluten free, and therefore autism friendly. Win, win, and happy mom!

Cheesy Chili Tots | Famished Fish, Finicky Shark

Another happy note: I got to review Amy’s blog over at Amy’s Cooking Adventures this month for Secret Recipe Club. It’s this super cool recipe where a group of us food bloggers sneak onto another’s blog, explore it, cook it and share it. I love Amy’s blog. I’ve actually been stalking her blog for awhile, as I’ve actually linked with her on other events before too!

But Amy, when I saw these Chili Tots…Oh I immediately thought how perfect it was for Finicky Shark! Gluten free, meaty, cheesy, potatoey (is that a word?). And this was her dinner! How much more personal to Amy can we get than that! I love to share my secret bloggers’ more personable recipes. It really gets to the gut of their blog.

Cheesy Chili Tots | Famished Fish, Finicky Shark

Amy started her blog almost like me, inspired by her picky child, her oldest boy Dude. Amy loves to read and sew and would be a school teacher had she not made the respectful decision to stay home with her kiddos. Amy’s reference to her home as “organized chaos” rings true to me too! So funny!

Cheesy Chili Tots | Famished Fish, Finicky Shark

Of course I could have made her Homemade Egg Noodles which called to my inner child, but nagged at my lazy self. Amy’s super Easy Slow Cooker Risotto is definitely in my make later book. I did base my chili for this recipe on her Hearty Garden Chili here. I swapped veggie for veggie and added canned chili instead of beans. I also swapped ground beef for ground turkey sausage. Either way, it was delicious and even more delicious the very next day!

Cheesy Chili Tots | Famished Fish, Finicky Shark

Now let’s cook!

Cheesy Chili Tots | Famished Fish, Finicky Shark

Add the mushrooms to the browned meat.

Cheesy Chili Tots | Famished Fish, Finicky Shark

Stir in the tomatoes and red wine.

Cheesy Chili Tots | Famished Fish, Finicky Shark

Stir in the canned chili with beans.

Okay, now stuff your face, as Amy says. 😉

And check out the other SRC recipes below.

Cheesy Chili Tots | Famished Fish, Finicky Shark

Cheesy Chili Tots

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 6

Per Serving 763 calories

Fat 48 g

Carbs 50 g

Protein 33 g

6

Cheesy Chili Tots

Ingredients

  • 1 32 ounce bag potato tots or rounds
  • 1 lb ground turkey breakfast sausage
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup mushrooms, diced
  • 1 roma tomato, diced
  • 1 cup sweet red wine
  • 1 Tb canola oil
  • 1 tsp salt
  • 2 15 oz cans spicy chili with beans
  • 5 oz cheddar cheese, shredded
  • 5 oz monterrey jack cheese, shredded

Instructions

  1. First bake the potato tots as directed on the packaging, (approx 425F for about 12-15 minutes).
  2. In a large skillet set over medium heat, brown the ground turkey and diced onion in the canola oil. Cook 5 minutes, breaking down the sausage. Add the minced garlic. Season with salt.
  3. Stir in the mushrooms and saute 1 minute. Add the tomatoes and red wine and reduce heat slightly. Cook down wine about 5 minutes. Stir in the canned chili and simmer about 5-10 minutes, stirring occasionally until heated through and flavors have combined.
  4. Serve chili ladled over potato tots and sprinkled with shredded cheese.

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Korean BBQ Meatball Sandwiches

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

This past week I’ve been doing a countdown of popular favorites from my blog throughout 2014, along with other fellow bloggers found at Fantastical Sharing of Recipes and The Secret Recipe Club.

I totally bypassed day 6, which was targeted towards readers’ favorites. Rather than post those over again, please see them here on Breakfasts, Crockpot Dishes, Main Dishes, Snacks and Appetizers, and Desserts.

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

Well today is day 7 and I get to “pick my poison”. My poison is one of my original “readers’ favorites” – recreated.

I recreated my original Korean BBQ Beef Sandwiches into a delicious Korean BBQ Meatball Sandwich, featuring lean ground turkey and Gourmet Garden’s lightly dried herbs and pastes.

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

I found it extremely difficult not to inhale this sandwich. It was that good. The freshness of herbs and crunchy vegetables in this saucy sandwich make it extra tasty.

Notes of ginger, lemon grass, and chili pepper by Gourmet Garden’s line of fresh pastes are laced into every meatball and mixed into sweet Korean BBQ sauce.

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

And all with the touch of one hand. Gourmet Garden products are so convenient and easy to use, no chopping or measuring is required. You can even cook with a baby on one arm and your spices in the other! I mixed and scooped these meatballs with only one hand!

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

I think this sandwich is soon to be another reader favorite. And so easy to make too!

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

Korean BBQ Meatball Sandwiches

Ingredients:

Meatballs:
20 oz ground turkey
2 Tb fish sauce
1 Tb soy sauce
1 tsp gourmet garden ginger
1 tsp gourmet garden lemon grass paste
1/2 tsp gourmet garden chili pepper
1 tsp sesame oil
Dash salt and pepper

Vegetable Topping:
3 medium carrots, scrubbed and sliced into strips
1/2 large onion, sliced
1/2 green bell pepper, sliced into strips
1 Tb canola oil
1 tsp gourmet garden ginger
2 Tb gourmet garden lightly dried cilantro
1Tb sesame seeds
Dash salt and pepper

Korean BBQ Glaze:
1 cup soy sauce
3/4 cup brown sugar, packed
1 Tb rice vinegar or white wine vinegar
1 tsp sesame oil
4 cloves garlic, pressed
1 tsp gourmet garden ginger
1/2 tsp gourmet garden red chili sauce
1/2 tsp black pepper
1 Tb cornstarch
1 Tb water

6 whole wheat hot dog buns or rolls

 

Makes 42 meatballs, 7 per sandwich

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

Directions:

Preheat the oven to 375F.

Begin by combing the ground turkey, fish sauce, soy sauce, and Gourmet Garden pastes in a large bowl. Mix in a dash of salt and pepper and the sesame oil.

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

Using a small round scoop, transfer rounds of meatballs onto a baking sheet lined with aluminum foil, making 42 meatballs. Roll the scoops in smooth balls. Bake for about 18-20 minutes until done.

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

While the meatballs are baking, sauté the carrots in the canola oil for about 3 minutes over medium heat. Season with a bit of salt and pepper and stir in the ginger. Add the onions and cook 5 minutes more, Stir in the bell peppers and cook another 2 minutes. Season again with salt and pepper to taste and remove from heat.

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

Combine all the BBQ glaze ingredients except the cornstarch and water, in a medium saucepan. Cook and stir over medium heat until thickened and bubbly. Mix the cornstarch and water in a small dish and whisk into the glaze. Add the cooked meatballs to the glaze and heat through until bubbling about 3 minutes.

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

Remove from heat and serve 7 meatballs on each of 6 toasted wheat rolls. Top with vegetables and sprinkle with Gourmet Garden Lightly Dried Cilantro and sesame seeds.

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

Serve with fresh fruit, such as oranges. Delicious!

 

Korean BBQ Meatball Sandwiches

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Number of servings: 6

Per Serving 464 calories

Fat 14 g

Carbs 60 g

Protein 27 g

6

Korean BBQ Meatball Sandwiches

Weight Watchers PointsPlus®: 12

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

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

Ingredients

    For the Meatballs

  • 20 oz ground turkey
  • 2 Tb fish sauce
  • 1 Tb soy sauce
  • 1 tsp gourmet garden ginger
  • 1 tsp gourmet garden lemon grass paste
  • 1/2 tsp gourmet garden chili pepper
  • 1 tsp sesame oil
  • Dash salt and pepper
  • For the Vegetable Topping

  • 3 medium carrots, scrubbed and sliced into strips
  • 1/2 large onion, sliced
  • 1/2 green bell pepper, sliced into strips
  • 1 Tb canola oil
  • 1 tsp gourmet garden ginger
  • 2 Tb gourmet garden lightly dried cilantro
  • 1Tb sesame seeds
  • Dash salt and pepper
  • For the Korean BBQ Glaze

  • 1 cup soy sauce
  • 3/4 cup brown sugar, packed
  • 1 Tb rice vinegar or white wine vinegar
  • 1 tsp sesame oil
  • 4 cloves garlic, pressed
  • 1 tsp gourmet garden ginger
  • 1/2 tsp gourmet garden red chili sauce
  • 1/2 tsp black pepper
  • 1 Tb cornstarch
  • 1 Tb water
  • 6 whole wheat hot dog buns or rolls

Instructions

  1. Preheat the oven to 375F.
  2. Begin by combing the ground turkey, fish sauce, soy sauce, and Gourmet Garden pastes in a large bowl. Mix in a dash of salt and pepper and the sesame oil.
  3. Using a small round scoop, transfer rounds of meatballs onto a baking sheet lined with aluminum foil, making 42 meatballs. Roll the scoops in smooth balls. Bake for about 18-20 minutes until done.
  4. While the meatballs are baking, sauté the carrots in the canola oil for about 3 minutes over medium heat. Season with a bit of salt and pepper and stir in the ginger. Add the onions and cook 5 minutes more, Stir in the bell peppers and cook another 2 minutes. Season again with salt and pepper to taste and remove from heat.
  5. Combine all the BBQ glaze ingredients except the cornstarch and water, in a medium saucepan. Cook and stir over medium heat until thickened and bubbly. Mix the cornstarch and water in a small dish and whisk into the glaze. Add the cooked meatballs to the glaze and heat through until bubbling about 3 minutes.
  6. Remove from heat and serve 7 meatballs on each of 6 toasted wheat rolls. Top with vegetables and sprinkle with Gourmet Garden Lightly Dried Cilantro and sesame seeds.

This post was sponsored by Gourmet Garden. I received several bottles of their products for participating in an upcoming event #TripleSBites. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.

 

 

Fiesta Turkey Jack Sausage Bites

Fiesta Turkey Jack Sausage Bites | Famished Fish, Finicky Shark

Christmas Eve is a typical hustle and bustle of donning fancy clothes, packing gifts in separate boxes for separate houses and grabbing trays of cookies and side dishes on our way out the door.
It’s a crazy blur of excitement. MERRY CHRISTMAS EVE!!!!!

Fiesta Turkey Jack Sausage Bites | Famished Fish, Finicky Shark

That’s why I made these Fiesta Turkey Jack Sausage Bites two days ago. I knew I could just pop them back in the oven for 10 minutes and bring them to the next Christmas party.
And they were so simple to make. This lower fat version of the classic Bisquick Sausage Cheese Balls is bursting with mexican spices and flavor. And almost zero greasiness. Your party guests will love these!

Fiesta Turkey Jack Sausage Bites | Famished Fish, Finicky Shark

My finicky shark especially loved them! He even added ketchup for a kid friendly addition. I mean, it is sausage after all. 😉  And these are guilt free and full of lean protein.

Fiesta Turkey Jack Sausage Bites | Famished Fish, Finicky Shark

Fiesta Turkey Jack Sausage Bites
Ingredients:
3 cups flour
4 1/2 tsp baking powder
1 tsp salt
1 tsp red pepper flakes
3/4 tsp black pepper
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp paprika
1 lb Monterey Jack cheese, shredded
1 lb turkey breakfast sausage
3 Tb butter, melted

Fiesta Turkey Jack Sausage Bites | Famished Fish, Finicky Shark

Directions:

Preheat the oven to 400F.

In a large bowl or stand mixer, whisk together the flour and seasonings.

Fiesta Turkey Jack Sausage Bites | Famished Fish, Finicky Shark

Add in the cheese and mix well.

Fiesta Turkey Jack Sausage Bites | Famished Fish, Finicky Shark

Crumble in the sausage and combine well, with a mixer or with clean hands.

Fiesta Turkey Jack Sausage Bites | Famished Fish, Finicky Shark

Mix in the melted until combined.

Fiesta Turkey Jack Sausage Bites | Famished Fish, Finicky Shark

Form the meat mixture into 1 inch balls with clean hands.

Fiesta Turkey Jack Sausage Bites | Famished Fish, Finicky Shark

Place on an ungreased baking sheet and bake for 15 minutes until lightly golden and puffed.

Fiesta Turkey Jack Sausage Bites | Famished Fish, Finicky Shark

Cool slightly before serving. Can be frozen up to two months and reheated.

Makes 64 bites, two per serving.

Fiesta Turkey Jack Sausage Bites | Famished Fish, Finicky Shark

*Recipe derived from Amy’s post at She Wears Many Hats

Do you eat your sausage with ketchup?

Fiesta Turkey Jack Sausage Bites

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Number of servings: 32

Per Serving 156 calories

Fat 10 g

Carbs 10 g

Protein 6 g

32

Fiesta Turkey Jack Sausage Bites

Weight Watchers PointsPlus®: 4 (2 points each)

*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 cups flour
  • 4 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp red pepper flakes
  • 3/4 tsp black pepper
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1 lb Monterey Jack cheese, shredded
  • 1 lb turkey breakfast sausage
  • 3 Tb butter, melted

Instructions

  1. Preheat the oven to 400F.
  2. In a large bowl or stand mixer, whisk together the flour and seasonings. Add in the cheese and mix well. Crumble in the sausage and combine well, with a mixer or with clean hands. Mix in the melted until combined.
  3. Form the meat mixture into 1 inch balls with clean hands. Place on an ungreased baking sheet and bake for 15 minutes until lightly golden and puffed.
  4. Cool slightly before serving. Can be frozen up to two months and reheated. Makes 64 bites, two per serving.

 

Guilt Free Savory Turkey Spinach Tomato Penne

Savory Turkey Spinach Tomato Penne | Famished Fish, Finicky Shark

Tonight was just like any other week night. Rush home for ABA therapy for Jesse, get the kids fed, relax in front of the television. With all the hustle and bustle I figured a simple enough dish to get on the table in a reasonable time was a pasta and ground turkey dish. And it was simple enough to make my Jesse a batch of gluten free pasta as well.

Savory Turkey Spinach Tomato Penne | Famished Fish, Finicky Shark

What’s special about this pasta is that it really was just supposed to taste basic.

But the combination of savory ground turkey, calcium packed spinach, rich tomato and chicken broth base, and aromatic herbs made this dish pop. Even my famished fish and finicky shark loved it. And this is recipe is perfectly autism friendly, full of protein and veggies and substituted with a gluten free pasta.

Savory Turkey Spinach Tomato Penne | Famished Fish, Finicky Shark

Once the flavor medley hit my taste buds, I just had to get on the computer and share this with my readers. So in case you are wondering where the prep shots are, I didn’t even think about it, because this was just dinner. But I hope these final results pics are enough to get you drooling enough to get to kitchen and make this guilt free pasta dish yourself.

Savory Turkey Spinach Tomato Penne | Famished Fish, Finicky Shark

If you are feeling brave, feel free to throw on some diced pickled jalapenos-they made my pregnant cravings leap for joy!

Savory Turkey Spinach Tomato Penne

Ingredients:

12 oz Barilla Veggie Tomato & Carrot Penne
1 lb Jennie-O turkey breakfast sausage
16 oz frozen chopped spinach
14.5 oz can italian style diced tomatoes
1 cup chicken broth flavored with tomato
1 Tb tomato paste
1/2 onion chopped
3 cloves garlic minced
1 Tb canola or olive oil
1 Tb flaked celery
1 tsp oregano
1/2 tsp salt
1/4 cup Parmesan cheese
6 pickled jalapeños, diced (optional)

What is your favorite pasta mix in when you are in a hurry?

You may also enjoy Penne with Sundried Tomatoes and Baby Lima Beans with Crumbled Bacon

Savory Turkey Spinach Tomato Penne

Prep Time: 2 minutes

Cook Time: 18 minutes

Total Time: 20 minutes

Number of servings: 6

Per Serving 342 calories

Fat 26 g

Carbs 15 g

Protein 15 g

6

Savory Turkey Spinach Tomato Penne

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

  • 12 oz Barilla Veggie Tomato & Carrot Penne
  • 1 lb Jennie-O turkey breakfast sausage
  • 16 oz frozen chopped spinach
  • 14.5 oz can italian style diced tomatoes
  • 1 cup chicken broth with tomato flavor
  • 1/2 onion chopped
  • 3 cloves garlic minced
  • 1 Tb tomato paste
  • 1 Tb canola or olive oil
  • 1 Tb flaked celery
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/4 cup Parmesan cheese
  • 6 pickled jalapeños, diced (optional)

Instructions

  1. Bring a large pot of water to boiling and prepare the pasta according to the package directions.
  2. In a large skillet sauté the onion and garlic in the oil over medium heat, until softened.
  3. Stir in the ground turkey sausage. Continue cooking until turkey is cooked through and browned.
  4. Add the flaked celery, oregano and salt. Stir to combine.
  5. Stir in the chicken broth, tomato paste, frozen chopped spinach and entire can of Italian style tomatoes.
  6. Simmer about 5-10 minutes until heated through and flavors are mingled.
  7. Remove from heat and pour over the drained pasta. Sprinkle with the parmesan cheese and toss to combine.
  8. Serve immediately. Garnish with additional parmesan cheese and jalapeños, if desired.

 

Hotdog Musubi Sushi Rolls

Hot Dog Musubi Sushi Rolls | Famished Fish, Finicky Shark

I’m standing in my kitchen and staring into my pantry at packs of nori seaweed and think how much my boys would love some Spam Musubi. I considered Chicken Musubi, but I didn’t feel much like defrosting any chicken breast. So, I get my rice cooking in the rice cooker and gather all my ingredients together and look in my pantry again for Spam and…we have none.

Hot Dog Musubi Sushi Rolls | Famished Fish, Finicky Shark

So what do I??? I improvise like any other Supermom would do! Hot dogs could work! Hot dog sushi to be precise! With all the flavor fare of musubi. Yep, it’s a go.

Hot Dog Musubi Sushi Rolls | Famished Fish, Finicky Shark

And the process is super simple!

Hot Dog Musubi Sushi Rolls | Famished Fish, Finicky Shark

Hotdog Musubi Sushi Rolls

Sushi Rice
2 cups calrose rice, rinsed and drained
3 1/2 cups water
2 Tb rice vinegar
1 tsp sugar
Hotdog Musubi Filling

4 turkey hotdog links
1/4 cup low sodium soy sauce
1/4 cup oyster sauce
1/4 cup sugar

6 sheets toasted nori seaweed
2 Tb sesame seeds, optional
Steam and prepare the rice according to the directions on your rice cooker.
When the rice is done, flip it out onto a sheet pan and sprinkle with the rice vinegar and sugar. Toss and fold with a  turner or rice paddle.
Hot Dog Musubi Sushi Rolls | Famished Fish, Finicky Shark
Heat a saucepan over medium heat and add the musubi sauce ingredients. Slice the hotdogs in half lengthwise and add to the sauce. Simmer and heat through until the sauce has thickened and the hotdogs are heated.
Hot Dog Musubi Sushi Rolls | Famished Fish, Finicky Shark
Lay a sheet of nori on a bamboo sushi mat and top with sushi rice until evenly covered, pressing down with wet hands or the back of a spoon to cover evenly. Sprinkle with sesame seeds, if desired. Lay a sheet of saran wrap over the rice, press down and carefully flip over on the mat.
Hot Dog Musubi Sushi Rolls | Famished Fish, Finicky Shark
Place 1 and 1 /2 pieces of halved hotdog links onto the nori side of the sushi roll.
Hot Dog Musubi Sushi Rolls | Famished Fish, Finicky Shark
Using the saran wrap and sushi mat as a guide, roll up over the hotdog links, pulling the saran wrap up as you roll. My son and I made a video for this, but I couldn’t get it to load!
Hot Dog Musubi Sushi Rolls | Famished Fish, Finicky Shark
Slice the hotdog musubi sushi roll into 8 slices and serve immediately.

Hot Dog Musubi Sushi Rolls | Famished Fish, Finicky Shark

And watch your kids devour these! They declared these sushi rolls the best ever! And to top it off, these are real money savers!

Hot Dog Musubi Sushi Rolls | Famished Fish, Finicky Shark

Hotdog Musubi Sushi Rolls

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 5 minutes

Number of servings: 6

Per Serving 390 calories

Fat 10 g

Carbs 64 g

Protein 9 g

6

Hotdog Musubi Sushi Rolls

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

    For the Sushi Rice

  • 2 cups calrose rice, rinsed and drained
  • 3 1/2 cups water
  • 2 Tb rice vinegar
  • 1 tsp sugar
  • For the Musubi Filling

  • 4 turkey hotdog links
  • 1/4 cup low sodium soy sauce
  • 1/4 cup oyster sauce
  • 1/4 cup sugar
  • For the Rolls

  • 6 sheets toasted nori seaweed
  • 2 Tb sesame seeds, optional

Instructions

  1. Steam and prepare the rice according to the directions on your rice cooker.
  2. When the rice is done, flip it out onto a sheet pan and sprinkle with the rice vinegar and sugar. Toss and fold with a turner or rice paddle.
  3. Heat a saucepan over medium heat and add the musubi sauce ingredients. Slice the hotdogs in half lengthwise and add to the sauce. Simmer and heat through until the sauce has thickened and the hotdogs are heated.
  4. Lay a sheet of nori on a bamboo sushi mat and top with sushi rice until evenly covered, pressing down with wet hands or the back of a spoon to cover evenly. Sprinkle with sesame seeds, if desired. Lay a sheet of saran wrap over the rice, press down and carefully flip over on the mat.
  5. Place 1 1/2 pieces halved hotdog links onto the nori side of the sushi roll.
  6. Using the saran wrap and sushi mat as a guide, roll up over the hotdog links, pulling the saran wrap up as you roll.
  7. Slice the hotdog musubi sushi roll into 8 slices and serve immediately.

 

What is your favorite sushi rolling filling?

You may also enjoy Eggplant in Garlic Sauce with Rice Noodles

Game Day Appetizers

Game Day Appetizers | Famished Fish, Finicky Shark

This Super Bowl Sunday, I’ll have to be honest, I have absolutely nothing planned except a bit of shopping and then going over homeschool studies with my 9 year old, while yes, watching the big game. I haven’t thought much about any snacks. Just dinner. I do plan to make some juicy grilled steaks tonight.

But perhaps you want to fill the coffee table buffet with plenty of grub, so here are some ideas for today.

Game Day Appetizers | Famished Fish, Finicky Shark

And did you hear we are due for another 6 weeks of Winter? Phil saw his shadow today. Good ol’ Groundhog Day.

So here are today Superbowl Sunday suggestions:

I have a few good for you appetizers…

Baba Ganoush (Classic Eggplant Dip)

Baked Taro Chips

Puffed Spinach Poppers with Cheese

Lowfat Caramel Cheesecake Dip for Apples, Fruit and Crackers

And a few that are extremely full of flavor…

Buffalo Hot Wing Popcorn

Hot Cheesy Spinach Dip with Bacon

Game Day Buffalo Fried Chicken Livers

Turkey Bruschetta Sliders

Whole Wheat Deep Fried Artichokes with Tarragon Dipping Sauce

Inside Out Jalapeno Poppers

Have an eventful Superbowl Sunday!

And don’t forget to comment below what your favorite Superbowl commercial was!

Juicy Cuban Turkey Burgers with Pineapple and Avocado

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Like seriously, I think I’ve died and gone to turkey burger heaven. Juicy, flavorful, plump and light this turkey burger packs on flavor and punch.

I’ve been on this Clean Eating Around the World kick and I was dying to make some Cuban Black Bean Burgers I saw on Pinterest, but covered in Avocado Crema-I still will-still dying here. But the husband doesn’t particularly care for black beans-or ground turkey for that matter. Well, that was the case. I’ve had a couple of turkey burgers from different food joints and he liked my turkey burgers when he tried them. Because they were packed with juicy flavor.

So I did my research on how to make the juiciest turkey burger and what specific spices of Cuba I can add to my burger, and this creation (kisses tips of fingers) is muy bueno. Now I really wish this photo could capture this burgers true colors (the swirls of turmeric and Spanish paprika mixed in are gorgeous!) but this gal is none the photographer (practice makes perfect right?) but much the cook. So just get to the kitchen and make this okay. 😉

Ingredients for Cuban Turkey Burgers with Pineapple and Avocado:
2 lb ground lean turkey
1/4 cup Best Foods Mayonnaise with Olive Oil
2 Tb ground flax seed
1 tsp turmeric
1 tsp Spanish paprika
1 tsp oregano
1 tsp garlic salt
1/2 tsp ground cumin
1/4 tsp black pepper
1/4 tsp salt

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Combine the ground turkey, ground flax seed and mayonnaise in a large bowl. Combine the spices and add to the turkey mixture. Using your hands, mix the spices into the turkey well.

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Divide into 6 equal portions and shape into patties the size of a large hamburger bun.

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Heat a nonstick griddle or large skillet over medium high heat.

Spray lightly with cooking spray.

Salt and pepper the turkey patties if desired. Cook on griddle 5-8 minutes per side until cooked through and no longer pink in center. Just peak at the center of the patty with the tip of a sharp knife, but do not cut all the way through, to avoid the juices spilling out of the burger.

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Remove burgers to a plate and let rest five minutes to retain juiciness before serving.

Served on whole grain buns (yes I know my photo has white buns-hubby hates wheat) smeared with mustard. Top with pineapple slices, avocado and pickles if desired. Swiss cheese would also be wonderful on these burgers.

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Spear with a toothpick to hold together and serve with carrots sticks.

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Now these are mile high pretty babies! 1/3 pounders to be precise. Feel free to make 8 of these into 1/4 pound burgers if you wish. We were feeling awfully famished when I made these! These pack a whopping 38 grams of protein (great for finicky sharks with autism) and are super healthy with roughly 550 calories and plenty of high omega fats from olive oil and avocados.  Enjoy! My boys AND the neighbor boy “gobbled” these up. And for a gluten free meal, opt for gluten free bread. These burger patties are GFCF! This post is featured on ‘Healing with Foods Friday’.

Juicy Cuban Turkey Burgers

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 6

Per Serving 597 calories

Fat 30 g

Carbs 46 g

Protein 38 g

6

Juicy Cuban Turkey Burgers

Weight Watchers PointsPlus®: 14

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

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

Ingredients

    For the Patties

  • 2 lb ground lean turkey
  • 1/4 cup Best Foods Mayonnaise with Olive Oil
  • 2 Tb ground flax seed
  • 1 tsp turmeric
  • 1 tsp Spanish paprika
  • 1 tsp oregano
  • 1 tsp garlic salt
  • 1/2 tsp ground cumin
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • For the Burgers

  • 1 medium avocado, sliced
  • 6 pineapple slices
  • 6 whole wheat hamburger buns
  • 6 Tb mustard

Instructions

  1. Combine the ground turkey, ground flax seed and mayonnaise in a large bowl. Combine the spices and add to the turkey mixture. Using your hands, mix the spices into the turkey well.
  2. Divide into 6 equal portions and shape into patties the size of a large hamburger bun.
  3. Heat a nonstick griddle or large skillet over medium high heat.
  4. Spray lightly with cooking spray.
  5. Salt and pepper the turkey patties if desired. Cook on griddle 5-8 minutes per side until cooked through and no longer pink in center. (Just peak at the center of the patty with the tip of a sharp knife, but do not cut all the way through, to avoid the juices spilling out of the burger.)
  6. Remove burgers to a plate and let rest five minutes to retain juiciness before serving.
  7. Served on whole grain buns smeared with mustard. Top with pineapple slices, avocado and pickles if desired. Swiss cheese would also be wonderful on these burgers.

Notes

This recipe is for 6 - 1/3 pound servings. Recipe may also be divided into 8 - 1/4 pound servings. Nutritional value will be reduced.

Please comment and let me know what you think!

You may also enjoy Turkey Bruschetta Sliders

 

Lightened Up Charro Beans and Baked Taquitos

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So you’ve ate all the turkey you could eat and shopped all the Black Friday sales you could shop. The holiday season is approaching there is no better time to focus on you. Put the stretchy pants away, remain focused and healthy and get a jump start on your New Year’s resolution, if it’s getting in shape and eating right of course.

That’s what I’m doing anyway. I’ve begun a new Beachbody workout routine by Shawn T called T25. I’m on day 3 and love it so far! But to work the body you need to fuel the body. And I’m gonna do it all around the world.

Starting off with Charro Beans. In case you’ve never heard of this wonder food, it is typically a large pot of pinto beans cooked almost like a soup, with chunks of chorizo, bacon and maybe hot dogs, with a large ham hock for flavor and plenty of tomatoes, onions and chiles. Topped with cilantro it is goodness in a bowl. You can order this dish at many Mexican restaurants by the name of Frijoles Charros de la Hoya, which means Charro Beans from the Pot.

But this doesn’t exactly sound like a clean way to start eating clean, so I’ve made this lighter version, based on this slow cooker recipe by Slender Kitchen, and oh is it good!

Here are the Charro Bean stars:

1 lb pinto beans
1 large onion
2 large tomatoes
2 jalapeños
3 cloves garlic
4 oz lean ground turkey
6 oz Canadian ham
1 Tb bacon grease
6 cups chicken broth
3/4 cup cilantro

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First I quick soaked my beans in the morning. Pick through the beans for any rocks or dirt. Pour them in a large pot or bowl and cover them with boiling water you’ve heated in a kettle. Cover and let them soak all day, about 8-12 hours.

(You can also make these in a slow cooker all day! Pick through and rinse the beans as above and set aside; sauté everything as below; add the veggies to your slow cooker, then add the beans and boiling broth and set it for 8-10 hours.)

After the beans had soaked all day, I rinsed them under clean water and heated another kettle of water. Then I began by chopping the onion, tomatoes and jalapeños, mincing the garlic and dicing the Canadian ham. I browned the turkey and diced ham in the bacon fat in a large Dutch oven over medium heat.

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When the turkey was browned, I added the onion, tomatoes, garlic and jalapenos and cooked until the onions were slightly tender, about 4 minutes.

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Then I added the pinto beans.

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I poured 6 cups of the boiling water over the bean mixture and added 6 tsp of chicken bouillon to make a chicken broth.

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Then I covered the beans and let them cook about 1 hour and 20 minutes, until they were tender and gave when smashed with the back of a spoon.

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That’s it. Then these were removed from heat, ladled into bowls and sprinkled with chopped cilantro for a fresh green taste.

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My don’t those look good! My husband really enjoyed these-he had two bowls and ate it like soup.
Looking for a quick clean eating breakfast? Try making charro beans and egg whites!

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Skinny Creamy Chicken and Mushroom Soup with Wild Rice

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Mushrooms. Juicy, savory, a bit of bite and smooth subtle sweetness. Overloading creamy chicken soup filled with wild whole grain rice.

I can’t say what made me do it, I only know I couldn’t stop thinking about it. With all the fall flavors and cool weather, creamy mushroom soup fit the season just right.

But like any creamy soup that is typically loaded with heavy cream and butter, this soup won’t leave you feeling loaded yourself. At just over 400 calories, it is filled with some simple clean eating ingredients. And you can make this soup from start to finish in just about 60 minutes. Better yet, if you any leftover Thanksgiving Turkey, use the turkey carcass to make a stock and use the turkey meat for this soup.

It’s the basics baby!

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You’ll need these basic fresh ingredients:

For the Stock:
1 stalk celery
1 large carrot
1/4 large onion
1 Tb canola oil
1 Tb chicken bouillon
1 1/2 pounds chicken breast
1 bay leaf
6 cups water

Begin by making a stock. Roughly chop up one stalk of celery and one large carrot along with 1/4 of a large onion. Cut the chicken into large chunks so it cooks faster, and set aside.

In a large Dutch oven over medium heat, sauté the celery, carrot, and onion with the chicken bouillon in the canola oil until tender.

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Then add two chicken breasts, about 1 1/2 pounds, 6 cups hot water, and 1 bay leaf to the pot. Bring to boiling, cover and simmer for about 25-30 minutes, until chicken is cooked through, tender and no longer pink.

It’s getting wild!

Meanwhile cook the Wild Rice. I mean really, doesn’t this rice look wild? Like it went on a rice Mud Run and came back in multiple colors of nature.

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For the Wild Rice:
3/4 cup rinsed wild rice
2 cups hot water

Add wild rice to hot water in medium saucepan and bring to a boil over medium heat. Reduce heat to low and steam, covered until tender, about 45 minutes.

Now to the soup, oh yea.

Strain the chicken stock over a colander placed over a large bowl. Save the chicken stock. Remove the chicken and shred or chop roughly. You can throw out the veggies or save them for your husband who adds veggies to everything. Discard the bay leaf.

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Have your soup ingredients ready. Oh mushrooms, don’t you look good?!

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For the Soup:
1 Tb butter
1 shallot
1 clove garlic
8 oz baby bella mushrooms
1/2 cup flour
dash worchestershire
1/2 tsp thyme
1/2 tsp salt
1/4 tsp pepper
3 cups milk

Peel and finely mince the shallot and garlic. Remove stems from the baby bella mushrooms. Cut off the dirty stem end and slice the remaining stem pieces. Slice the baby bella caps as well.

In the same Dutch oven over medium heat, melt the butter and add the garlic and shallots. Sauté about 2-3 minutes, then add the baby bella mushrooms. Sauté about 2 minutes more.

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Stir in the flour. For an entirely gluten free meal, use brown rice flour or tapioca flour.

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Cook about 1 minute more, then carefully pour in the reserved chicken stock.

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Stir in the chopped chicken. Bring back to boiling then carefully add the remaining ingredients. Simmer over medium heat

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