An eagle-eye view One savory Greek-inspired stuffed waffle stacked in half on a plate against a wooden backdrop.

Greek-Inspired Stuffed Waffles

Are you looking for something delicious & unique to prepare for your family? These Greek-inspired stuffed waffles are sure to be a crowd-pleaser!

Jump to Recipe

Happy Valentine’s Day! To be honest, I’m not a chocolate and rose type of person. My husband and I have made a lovely little tradition out of making breakfast for dinner each year. Why? Because breakfast is literally our favorite type of cuisine!

One of my favorite breakfast items are definitely waffles, for sure. I love em’ with pecans, and I definitely love them with either whimsical sweet potatoes or topped with some good ol’ fried chicken. But me being the quirky individual that I am, I knew that I couldn’t just come up with any plain ol’ waffle recipe.

This past week, as I was trying to figure out what to cook for the week, I had a huge craving for Greek-inspired cuisine. But at the same time, I was also having a huge craving for breakfast. After playing around with a couple concepts, my Greek-inspired waffles popped in my head like nothing! Why not create and enjoy a savory waffle stuffed with amazing Greek delicacies, was my thought.

One savory Greek-inspired stuffed waffle stacked in half on a plate against a wooden backdrop. All of the stuffing is spilling out.

I finally came up with something that I really think you and your family will enjoy. Heck, you can even make this for tonight’s Valentine’s meal, and skip the hassle of eating out! The ground lamb is deliciously seasoned, and balances so well with the melted feta cheese-all of which is ‘waffled’ between two layers of crescent rolls. If you are plant-based, please feel free to swap out the ground lamb and feta cheese for an alternative ingredient, such as vegan feta, or chick peas for your protein. Either way, this Greek-inspired stuffed waffles dish will be a good one. I promise!

Recipe

Savory Greek-Inspired Stuffed Waffles

These yummy savory Greek-inspired waffles are sure to be a dish that you and your family will enjoy
Prep Time6 mins
Cook Time30 mins
Course: Appetizer, Breakfast, Main Course
Cuisine: Greek, Mediterranean
Keyword: Brunch, Waffles
Servings: 4 Servings
Calories: 483kcal

Equipment

  • 1 large skillet
  • Waffle iron

Ingredients

  • 2 cups rainbow Swiss chard or raw spinach
  • 1 small eggplant
  • ½ cup grape tomatoes
  • 8 oz. feta cheese
  • 8 oz. low-sodium tomato sauce
  • 16 oz Cans crescent rolls (or two 8 oz. cans)

2 tbsp. All-purpose Greek seasoning, or:

  • ½ tbsp. salt
  • ½ tbsp. pepper
  • ¼ tbsp. oregano
  • ¼ tbsp. parsley
  • ¼ tbsp. garlic powder
  • 1/4 tbsp. onion powder

Instructions

  • Dice eggplant into ½” cubes. You will then sliceeach grape tomato in half, and slice the Swiss chard into 1” pieces. Set allthe veggies aside.
  • Take a skillet and heat to medium-high for about30 seconds. Gradually add in the ground lamb and break into chunks. Once you doso, add in the rest of the chopped veggies, cover, and allow to steam for about5 minutes, or until the produce begins to sweat. Afterwards, remove the lid,stir several times, and finish cooking for 5 more minutes. During the last 5minutes, add the Greek seasoning to the mixture. Once the meat has browned, addin the tomato sauce, stir, and turn off the heat.
  • Take a cutting board or a large flat sheet, andbegin to spate each of the crescent pieces. Set aside.

Making the Waffles

  • Prior to pre-heating the waffle iron, use anonstick spray to coat both griddled sides. Cover each of the bottom quadrantswith two crescent triangles, until both form the shape of a rectangle, andcover the shape of each quadrant.
  • Divide the meat mixture into 8 sections (roughly2-3 tablespoons each). Spoon over each of the bottom pastry quadrants with 1section of the meat mixture. Afterwards, add 1 tbsp. of feta cheese on top.Then top each quadrant with two crescent roll triangles, until those form intoa rectangle big enough to cover the stuffing. Seal each pastry pocket closed.
  • (Optional) take a fork and crimp the edges ofeach pastry pocket.
  • Turn on the waffle iron, cover, and allow bothwaffles to cook for 6-7 minutes, or until golden brown.
  • (Optional step) You may have leftover meat. Ifyou do, feel free to spoon the remaining meat sauce mixture over each waffle.
  • Enjoy!

Video

483 Calories | 39g. Protein | 16g. fat | 49g. carbohydrates | 6.5g. fiber

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A Hearty skillet filled with mushroom stroganoff held my a woman

A Hearty Mushroom Stroganoff

This mushroom stroganoff is a perfectly flavorful, wonderful, and hearty dish to enjoy with your close friends and family members!

This Mushroom Stroganfoff was never planned…

This recipe was inspired by a rather unusual event. For those who do not know, I am an English Language teacher. One morning, while doing English tutoring with a student, I asked what her favorite meal was. With the biggest grin across her face, she quickly and happily replied by yelling ‘Stroganoff!’.

Mind you, I have not had stroganoff IN An exceptionally LONG TIME. In fact, has it not been for my young and bubble student, this classic recipe would have never come to mind!

How is this stroganoff recipe different?

Stroganoff traditionally consists of a thick and slightly tar sour-cream based sauce, served with chunks of beef. Often, stroganoffs are also served with egg noodles. My version of this recipe has some variations. But do not let any of my alterations get to you—the recipe is quite delicious!  Because my version does not contain meat, I opted for plain Greek yogurt for extra protein (trust me, it is a perfectly viable substitute). We also use meaty portabella mushrooms in place of beef. While I used rotini pasta, you are free to use traditional egg noodles in your dish!

A Hearty skillet filled with mushroom stroganoff held my a woman
A delicious skillet filled with some pretty hearty mushroom stroganoff

Once again, as I previously said, this dish tastes wonderful. Want to learn how to make it? Then allow me to quit my yapping, and let us move onto the recipe, shall we?!

A Hearty Mushroom Stroganoff

This mushroom stroganoff is a perfectly flavorful, wonderful,and hearty dish to enjoy with your close friends and family members!
Prep Time6 mins
Cook Time25 mins
Course: Main Course
Cuisine: American
Keyword: mushroom, mushroom stroganoff, pasta
Servings: 4
Calories: 553kcal

Ingredients

  • 16 oz. Rotini pasta or egg noodles
  • 1 cup Greek yogurt plain, low fat
  • 16 oz. Fresh portabella mushrooms
  • 2 cups Fresh spinach optional
  • 1 tbsp. Dried oregano
  • 1 tsp. Black pepper
  • 1 tsp. Salt
  • 4 tsp. Extra virgin olive oil
  • 4 Garlic cloves finely minced
  • 1 Medium onion
  • 4 tbsp. Grated parmesean cheese
  • 1 cup Low-sodium vegetable broth
  • 4 tsp. All-purpose flour
  • 1 tsp. Worcestershire sauce or anchovy-free variety (if vegetarian)

Instructions

  • Fill up a large pot of water to a rapid boil.While waiting for the water to begin boiling, finely slice the onion and portabellamushrooms into thin slices, approximately ¼ inch thick. Set aside.
  • Once water begins to boil, add pasta, and cookaccording to packets instructions, until al-dente (typically 7-8 minutes). Immediatelydrain and set aside (make sure to reserve ¼ cup of cooked pasta water).
  • While pasta is boiling, add cooking spray or oilto a hot skillet, and gradually add in onion, mushroom, and garlic. Cover, and sautéfor about 7-10 minutes on medium-high, until the onions and the mushrooms havelightly browned.
  • Once the veggies have finished cooking, in thesame skillet, add the following ingredients into the mix: vegetable broth, pastawater, flour, olive oil, parmesan cheese, salt, pepper, oregano, Worcestershiresauce, and plain Greek yogurt.  Mix untileverything is well combined (will look like a creamy, almost cheesy mixture). Raiseto boiling heat then reduce to medium and have the sauce simmer for about 10-15minutes, until everything has appeared to thicken. At this point, add in thespinach.
  • Once the sauce has thickened, add the cooked pasta,and gently stir until all the ingredients have been well combined. Enjoy!

Nutrition Information (per serving)

553 Calories | 16.3 grams of Protein | 8.6 grams of Fat | 107.4 grams of Carbohydrates |15.6 grams of Fiber | 13 WW Smart Points (Green Plan)

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Did you create this dish? What do ya think? Please let me know in the comments, below! 😀


Spaghetti Pie and Sundried Tomato Meat Sauce

This delicious spaghetti pie and sundried tomato sauce dinner is so comforting, that you will feel like an Italian grandmother is feeding you dinner in her home!

Art Imitates life…or spaghetti pie!

This recipe is inspired by the spaghetti pie that I recently ordered from Mazzaro’s Italian Market, an iconic Italian supermarket and deli, located in heart of St. Petersburg, Florida. Simply put…it was so darn delicious, that I wanted to figure out how to recreate this. Believe me, if my husband is requesting that I cook something, that means it is a GOOD recipe (and he is VERY picky)! Plus, given that I live over an hour away form the market, it would be too much to make the drive EVERY week!

A fresh batch of 8 spaghetti pies in a cupcake tin
A fresh batch of spaghetti pie that came out of my oven!

Folks, I present you with this unbelievably delicious spaghetti pie. Enjoy this with my delicious sundried tomato meat sauce…boy I tell you; the combination is heavenly and flavorful! The spaghetti pie is a solid standalone piece. It is the perfect portion savory portion of buttery and garlicky pasta goodness.  While it is tasty on its own, the sweetness of the sundried tomato combined with the beef gives this recipe a lovely balance of flavors which will delight your taste buds.

Do not let the complexity of my recipe photos intimidate you. This spaghetti pie and sundried tomato sauce recipe is quite simple to prepare. I have a good feeling that this recipe may even wind up on your family’s regular meal rotation.

A delicious bowl of spaghetti pie and sundried tomato meat sauce
A delicious bowl of spaghetti pie and sundried tomato meat sauce

I have spoken too much…let us move onto the recipe now, shall we?!

Spaghetti Pie and Sundried Tomato Meat Sauce

This delicious spaghetti pie and sundried tomato sauce dinner is so comforting, that you will feel like an Italian grandmother is feeding you dinner in her home!
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: angel hair pasta, pasta, spaghetti, spaghetti pie, sundried tomato
Servings: 4
Calories: 504kcal

Equipment

  • Cupcake tin
  • Food processor

Ingredients

Spaghetti Pie

  • 8 oz. uncooked angel hair pasta
  • ½ cup shredded part-skim mozzarella cheese
  • 4 tsp. grated parmesan cheese
  • 1 tsp. garlic powder
  • ½ tsp. salt
  • 1 tbsp. dried oregano
  • Cooking spray

Sundried Tomato Meat Sauce

  • 1 cup sundried tomatoes or 4-6 sundried tomatoes
  • 2 tbsp. extra virgin olive oil
  • 8 oz. canned tomato sauce
  • 1 cup fresh spinach
  • 16 oz. 90% lean ground beef uncooked
  • ½ tsp. salt
  • ½ tsp. garlic powder

Instructions

Spaghetti Pie

  • Preheat oven to 350 Degrees F. While the oven is preheating, fill a large pot of water and allow to come to a rolling boil. While waiting for the water to boil, break the raw angel hair pasta into pieces that are about 3-5-inch-long strands. Once the water begins boiling, lower the heat to medium high and carefully add the angel hair pasta to the pot. Allow the pasta to cook for about 5 minutes. Immediately drain and rinse, afterward.
  • In a large bowl, combine the following ingredients: the cooked angel hair pasta, the egg, the parmesan and mozzarella cheese, the dried oregano, salt, and garlic powder. Gently mix until everything is well-combined.
  • Take your cupcake tin and coat 8 of the cupcake molds with cooking spray. Equally divide the pasta mix into 8 portions, and with a spoon, gently place each portion in each of your cupcake molds. Depending on the size of your cupcake mold, you may have to modify how many molds your ‘pie batter’ can be spooned into.
  • Bake the spaghetti pie for 25-30 minutes, or until the tops become lightly golden brown.

Sundried Tomato Meat Sauce

  • While the spaghetti pies are baking, cook your ground beef in a skillet on medium-high for 7-10 minutes, or until well-browned. Stir frequently. Make sure beef is broken into small pieces.
  •  While the ground beef is browning, place the following ingredients into your food processor: the sundried tomatoes, extra virgin olive oil, tomato sauce, salt, black pepper, and garlic powder. Blend for 30 seconds-one minute, or until the sundried tomato has become smooth, and turns this into a liquified sauce.
  • Once the sauce is blended and the ground beef has finished cooking, immediately lower the heat to medium-low and add the sundried tomato sauce to the ground beef mixture. At this point, stir in the fresh spinach. Allow to warm for at least five minutes, until the sauce is nice and warm, and the beef has absorbed some of the sauce.
  • Enjoy the spaghetti pies with the sundried tomato sauce!

Nutrition information per serving (approx. 2 spaghetti pies per serving): 163 Calories | 8 grams protein | 6.3 grams fat | 18.8 grams carbohydrates | 2.9 grams fiber | 8 ww smart points (green plan)

Nutrition information per serving (sundried tomato meat sauce): 339 Calories | 32.2 grams protein | 15.8 grams fat | 13.4 grams carbohydrates | 4.1 grams fiber | 8 ww smart points (green plan)

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Did you create this dish? What do ya think? Please let me know in the comments, below! 😀


Mojo Chicken and Black Bean Cauliflower Rice Bowls

Mojo Chicken and Black Bean Cauliflower Rice Bowls

Let this Latin Caribbean-inspired mojo chicken and black bean cauliflower rice bowl recipe be the perfect comfort meal for you and your family to enjoy, this week!

Latin Comfort Food

If you do not already know, my family’s origin is of Puerto Rican and Dominican descent. This therefore makes me one hell of a proud Dominirican American! As much as I love sampling flavors from around the globe, nothing makes me happier than digging into homey Caribbean bites.

Rice, chicken, and beans (arroz con pollo y habichuelas) were constantly a staple when I grew up. I ate so much of this that I, in fact, got sick of this delicacy! Luckily, over the course of time, I have developed a newfound appreciation for this simple, yet delicious meal.

A Lighter Mojo Recipe

While I do enjoy my helping of carbs, I wanted to make a lighter version of my childhood dinner. Mojo chicken can often be made using Canola oil. I swapped the canola for a small, yet flavorful dose of extra virgin olive oil. Rather than using traditional grain rice, we swap that out for cauliflower rice-a perfect neutrally flavored vessel that is jam-packed with Vitamins C and K. The plantains are baked / air fried, cutting out on excess fat and calories.

Pretty Damn Flavorful Chicken Bowls

But do not let a lighter meal get to you. Please believe me when I say that my mojo cauliflower chicken & black bean bowls are certainly not lacking in flavor. The crock pot helps to capture all the natural juices from the chicken, while absorbing the flavors of the freshly squeezed orange juice, garlic, and spices. The black beans have a scrumptious flavor which compliments every component of this meal. The tostones come out perfectly crispy-and friends? The cauliflower rice beautifully absorbs all these flavors.

An absolutely delicious serving of mojo chicken and black bean cauliflower rice, in a bowl! MMMMM!!!

Please believe me when I say that you and your family are in food a yummy treat. Trust me, this recipe is worth the wait.

Alrighty now…let us move onto the recipe now…shall we??

Mojo Chicken and Black Bean Cauliflower Rice Bowls

Let this Latin Caribbean-inspired mojo chicken and blackbean cauliflower rice bowl recipe be the perfect comfort meal for you and your familyto enjoy, this week!
Prep Time15 mins
Cook Time1 hr
Course: Main Course
Cuisine: Caribbean, Dominican, Latin, Puerto Rican
Keyword: cauliflower
Servings: 4
Calories: 600kcal

Ingredients

Mojo Chicken

  • 4 oz. uncooked boneless skinless chicken thighs
  • 1 juice from one orange
  • 1 juice from one line
  • 4 oz. tomato sauce
  • 4 garlic cloves finely minced
  • ½ tsp. black pepper
  • ½ tsp. kosher salt
  • 1 tsp. curry powder
  • 2 bell peppers
  • 1 medium onion

Cauliflower rice

  • 1 medium head of cauliflower, or 4 cups of pre-riced cauliflower
  • ¼ cup water

Black Beans

  • 16 oz can of black beans
  • 2 garlic cloves
  • 1 pinch salt
  • 1 pinch pepper

Crispy Tostones

  • 2 green plantains
  • 1 pinch salt
  • 1 can cooking spray, or 2 tsp extra virgin olive oil

Instructions

Mojo Chicken

  • Dice the raw chicken thighs into pieces roughly the size of half-inch cubes. Briefly set aside. Cook the chicken in one of two ways:
  • Method 1: Stovetop- In a large saucepan, combine all the following ingredients: the uncooked boneless skinless chicken thighs, lime juice, orange juice, garlic cloves, salt & pep, curry powder, bell peppers, and onion. Cover, and have the chicken cook in this stew over medium heat for about 20-25 minutes, or until the chicken reaches an internal temperature of160 Degrees F (indicating that it’s well done).
  • Method 2: Slow cooker (my favorite method): Combine all the above ingredients into a large crockpot and cook (covered) on high for 3-4hours, or on low (6-8 hours). Once again, be sure that the chicken reaches an internal temperature of 160 Degrees F.

Tostones

  • Preheat oven or air fryer to 400 degrees F. Filla medium saucepan with water and set on high and wait for it to reach a rollingboil. While you are waiting for the water to boil, cut your green plantains inthe following way:
  • Take each of the green plantains and with your knife, slice off both ends of each plantain, and gently slice open the peel, lengthwise on each side. The skin peel is about 1/8”- 1/4” deep, so at this point, be able to have sliced the peel open and can take each plantain out of their tough exterior skin. Take each plantain and cut them into 5-6 slices in half. Those will be your tostone slices
  •  Once the tostones have been slices, gently place them into the rolling water (lower to medium-high) and cook them for about20-25 minutes, or until lightly fork tender.
  • Take your plantains out of the boiling water and either place them on the cutting board or another flat surface. Take your tostonero or plate and gently smash each of the tostones until they are about ¼” thick. Place each of the smashed plantain pieces into tray and take the salt and season them during this time. Be sure to lightly drizzle them with extra virgin olive oil or cooking spray. Place tray back into the oven and allow them to bake for 24-26 minutes, and flip halfway.

Cauliflower Rice

  • If you are ricing cauliflower: coarsely chop your cauliflower head until the pieces are about 2” in size. Then place cauliflower chunks into food processor and pulse for about two seconds. Repeat until the cauliflower pieces are roughly the size of a grain of rice. For best results, break up chopped cauliflower batch, so you do not jam up your food processor. Once the cauliflower is riced, set aside. If you have already purchased pre-riced cauliflower, then skip this step.
  • In a medium-sized saucepan, turn the heat on medium, and place the freshly riced cauliflower and ¼ water in pot. Let the mixture cook on medium, covered, for about 8-10 minutes, or until all the water has evaporated and the cauliflower gets the texture of cooked rice (like anal-dente). If cooking with pre-riced cauliflower, cover and let cook for 7-8minutes on medium, covered, or until the rice also gets an al-dente texture.Set aside.

Black Beans:

  • Preheat small saucepan to medium heat. In the mean time, drain and rinse the black beans. Once finished, add the following to the small saucepan: 1 cup of water, the black beans, two finely minced garlic cloves, and the salt and pepper. Allow the black beans to cook over medium heat for the last fifteen minutes, or until the beans have thickened.

Presentation (recommended step):

  • Add the cauliflower rice, black beans, and mojo chicken stew to a medium-sized bowl. Then, top each bowl with some plantain slices. Enjoy!

Four servings

Nutrition value (per serving): 600 Calories | 34.9 grams of Protein | 3.2 grams of Fat | 115.3 grams Carbohydrates | 23.3 grams of Fiber | 10 WW smart points (green plan)

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Did you create this dish? What do ya think? Please let me know in the comments, below! 😀


Grilled Turkey reuben sandwich cut diagonally

Grilled Turkey Reuben Sandwich

This grilled turkey Reuben sandwich is so delicious and easy to prepare, that you and your family will want to keep this on your regular dinner menu!

Reubens makes me happy.

There’s not much that I have to say about this recipe. No fancy back story. No thought-provoking anecdotes. I’m a big lover of sandwiches. In fact, for as long as I can remember Reubens have been one of my all-time favorite sandwiches. I don’t know, I guess there’s something really delicious about the piked meat layered between the nutty Swiss cheese, tangy sauerkraut, and buttery Russian dressing-all hugged between two wonderful slices of rhye bread. A true masterpiece.

This particular recipe, while not original, does have a few unique touches. As you may (or may not!) know, Reuben sandwiches are traditionally made with thick slices of corned beef. This iteration has turkey slices, instead (which I prefer). The traditional sandwich also has Russian dressing, which comprises of plain yogurt, horseradish, and ketchup. This version has a bit more of a simplified version of the sauce, but will instead be made with a very special sauce, which will consist of a creamy ketchup-mayo garlic base (hello Thousand Island!). We also ‘butter’ the bread with a smear of mayo, as well. Trust me, you’re in for a treat.

This grilled turkey Reuben sandwich is simply delicious!

Alright, I’ve yapped on for way too long. Let’s move onto the recipe, shall we?!?

Grilled Turkey Reuben Sandwich

This grilled turkey sandwich is so delicious and easy toprepare, that you and your family will want to keep this on your regular dinnermenu!
Prep Time5 mins
Cook Time8 mins
Course: Main Course, Snack
Cuisine: American
Keyword: turkey reuben sandwich
Servings: 4 sandwiches
Calories: 207kcal

Equipment

  • Skillet

Ingredients

  • 8 oz. sliced deli turkey breast (8-12 slices)
  • 8 slices Rye bread
  • 4 slices Swiss cheese
  • 1 cup sauerkraut
  • 4 tsp. ketchup
  • 4 tsp. relish
  • 1 tsp. black pepper
  • 4 tbsp. light mayonaise
  • 1 tsp. garlic powder

Instructions

Preparing the special sauce

  • In a medium bowl, combine the followingingredients: the ketchup, relish, garlic powder, black pepper, and 3 tbsp. ofthe mayo (reserve 1 tbsp to the side). Gently mix all of these ingredientsuntil the sauce turns into an evenly pink color.

Preppingthe turkey Reuben sandwiches

  •  Preheat a skillet to medium heat. While skilletis heating, lightly ‘butter’ all four pieces of the rye bread with the 1reserved tablespoon of mayonnaise (the buttered side will be the side that getsgrilled. Place two of the slices of bread to the side, non-buttered side down.
  • On two of the non-buttered sides of bread, layerin this highly recommended order: the special sauce, half of a slice of swisscheese on each slice, ¼ cup of sauerkraut, two ounces of gently folded turkeybreast, and then the second half of the Swiss cheese. Finally, take your secondslices of bread and spread the remaining portion of special sauce on bothslices and top over each sandwich.
  • Grill the sandwiches on medium heat (recommendedcovered) for about 4 minutes on each side, or until golden brown.
  • Recommended: Once the sandwiches have beengrilled on both sides, cut them diagonally, and enjoy with a nice glass of beer( or iced tea)!

Nutrition information (per sandwich)

207 Calories | 12.9 grams Protein | 8.3 grams Fat | 19.9 grams Carbohydrates | 2.5 grams Fiber | 11 WW Smart Points (green plan)

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Did you create this dish? What do ya think? Please let me know in the comments, below! 😀


New Merch for a good cause! :D

Nothing says happy and healthy like a bowl of delicious fruit! Also, didn’t Mama say to eat your veggies?! Enjoy these two lovely hand-drawn T-shirts, designed by me! Team fruit squad features five unique fruits grown in Florida: The Avocado, Strawberry, Carambola (star fruit), Banana, and the beautiful and juicy Orange! Team veggie squad features five unique vegetables grown in Florida: Kale, Eggplants, Tomatoes, Carrots, and Peas!

As you see, both patterns are available in full color AND black and white outlined. I also have kids versions of both Tees, as well! Ten percent (10%) of all sales will benefit Feeding Tampa Bay, a Florida-based 501c3 non-profit organization that works to combat hunger and eradicate food deserts within the greater Tampa Bay area.
You can find these dandy new tees on my Etsy shop (link here)!

Team Fruit can be found on my Etsy shop!
Team Veggie can be found on my Etsy shop!


Thank you so much for supporting a small business like mine…you mean so much to me! <3


Cauliflower Tater Tots

These cauliflower tater tots are a delicious and super clever way to pack some veggies into a classic childhood snack.

An image of a smiling curly haired woman standing in front of a giant bowl of five cauliflower tater tots.

Childhood Tots

One of my favorite all-time childhood appetizers were tater tots. I mean, I was introduced to these little cylindrical crisps in my childhood school cafeterias. As I’ve gotten older and am now more aware of my health, I am trying to become more intentional about eating healthier foods.

This cauliflower tater tot recipe is the perfect accompaniment to my mushroom & Swiss burger recipe (or really anything else you may want to eat these with!). If you don’t feel like easting these with anything else, they are perfectly good with a side of sriracha, ketchup, or solo! Whatever floats your boat is the name of this game.

Cauliflower for Picky People!

If you have picky eaters at home and have been trying to figure out how to incorporate more veggies into their plates, consider this recipe. The way we prepare our veggies is everything. Your kids (or spouse!) will want to have more of this dish. 🙂

You can either prepare these tots in an air fryer or oven. They will taste great, regardless of your cooking method. Not only are these tots also lower in carbs, but if you’re adhering to Weight Watchers (and are on the Green plan), one serving will be worth 3 WW smart points.

These mouth-watering cauliflower tater tots will satisfy your savory tooth!
These mouth-watering cauliflower tater tots will satisfy your savory tooth!

Alright, I’ve spoken enough. Let’s move onto the recipe, shall we?!?

Cauliflower Tater Tots

These cauliflower tater tots are a delicious and superclever way to pack some veggies into a classic childhood snack.
Prep Time10 mins
Cook Time25 mins
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: American
Keyword: , tater tots, cauliflower, cauliflower tater tots, keto, low-carb
Servings: 4 servings
Calories: 166kcal

Equipment

  • Air fryer (optional)

Ingredients

  • 2 heads cauliflower
  • 2 eggs
  • 1 tbsp. oil

Seasonings

  • cup Parmesan cheese
  • ½ tsp. garlic powder
  • ¼ tsp. salt
  • 2 tbsp. dried Italian seasoning (Parsley and Oregano)

Instructions

  • Coarsely chop the cauliflower into large, chunkypieces.
  • Afterwards,allow the pieces to boil in rolling hot water for about 3-5 minutes, or untiltender to the touch. Immediately drain.
  • Once the cauliflower finishes cooking, pulse inthe food processor until each of the pieces are roughly the size of grains ofrice (cauliflower rice). Afterwards, transfer the mixture into a large bowl.
  • Combine all of the following into the large bowlof cauliflower rice: the egg, parmesan cheese, garlic powder, oil, and Italianseasonings. Mix until everything is well combined.
  • After mixing, take roughly the size of atablespoon of cauliflower rice mixture and form it into the shape of a tatertot and place the taters on a surface sizable enough to contain all of thepieces (about 30-35 tots!)

Air Fryer

  • Gently place enough tater tots in the basket and set on 375f for 20 minutes and flip halfway.

Oven

  • Have preheated oven set at 400 degreesF. Bake for 20-25 minutes or until golden brown. Flip halfway.  Enjoy!

Video

166 calories per serving | 9.5g protein | 10.9g fat | 9g carbs | 3g fiber | 3 WW Smart Points (Green Plan)

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Did you create this dish? What do ya think? Please let me know in the comments, below! 😀


Portabella Mushroom & Swiss Beef Burger

Mushroom & Swiss Beef Burgers

Consider adding this mushroom & Swiss beef burger recipe to your upcoming barbecue menu. I promise that these are sure to be a crowd-pleaser!

Portabella Mushroom & Swiss Beef Burger

I love burgers.

I don’t really have much to say about this recipe except well, I really love a good mushroom burger. My husband and I have eaten at enough burger joints that I’ve become somewhat of a snob when it comes to my burger. I guess it’s because I’ve had too many subpar and disappointing hamburgers (thanks Wendy’s, Mickey D’s and Burger King).

If there is one burger that never disappoints, it’s a good old fashioned mushroom Swiss. I love how the nuttiness of the Swiss cheese balances out the caramelized meatiness of the mushrooms AND onions. You really can’t go wrong.

How does this portabella recipe taste?

I wanted to try something different and find a reasonably healthier way to bulk up my hamburger patties. Rather than using more beef, I decided to incorporate plenty of portabella into the actual patty mixture. The verdict? These patties do NOT disappoint. In fact, I felt that the mushroom within the patty mixture actually helped to create a juicier and more mouthwatering burger. This is definitely one that will be on our menu rotation! If you’re looking for something tasty to accompany these patties, consider making my cauliflower tater tots.

Image of a zoomed in mushroom swiss burger with smiling spork faces in the background
A delicious mushroom swiss beef burger for your pleasure

If you’re a fellow Weight Watchers member (and are on the Green plan), one patty with melted cheese and grilled onion will be worth 9 WW smart points.

Alright, I’ve spoken enough. Let’s move onto the recipe, shall we?!?

Mushroom & Swiss Beef Burger

Consider adding this mushroom & Swiss beef burger recipeto your upcoming barbecue menu. I promise that these are sure to be acrowd-pleaser!
Prep Time10 mins
Cook Time10 mins
Course: Main Course
Cuisine: American
Keyword: Burger, mushroom swiss burger, portabella
Servings: 4 burgers
Calories: 421kcal

Ingredients

  • 1 lb ground beef 90% lean
  • 1 egg
  • 8 oz. portabella mushrooms
  • 1 onion small

Seasonings

  • ½ tsp. salt
  • ½ tsp. black pepper
  • 2 tbsp. Worcestershire sauce
  • ¼ tsp. garlic powder
  • 2 tsp. oil

Toppings (optional)

  • 4 burger buns
  • 4 Swiss cheese slices
  • grilled onion
  • spinach
  • sour cream

Instructions

  • Coarsely dice onion into pieces roughly half aninch in size. Set aside.
  • In a food processor, pulse mushrooms and half of the diced onions until the pieces are roughly the size of rice grains.
  • After pulsing the mushrooms and onions, sauté the mixture in 1 tsp. oil for about 4-7 minutes, or until the mushrooms lightly caramelize and the onion turns translucent. Allow the mushroom mixture to cool down for a few minutes or until semi-cool to the touch. Once cooled, transfer to a large bowl.
  • In large bowl, add ground beef, egg, andseasonings to the mixture, and mix until all of the ingredients are wellcombined. Afterwards, form the mixture into 4-6 patties, and then sauté them oneach side for about 3-5 minutes.
  • Immediately top each patty with a slice of Swiss cheese, and then serve assemble the burger with your favorite toppings. Enjoy!

Video

Notes

Recipe is 421 calories with the patty and Swiss cheese. 

421 calories per serving | 40.3g protein | 25g fat | 6.4g carbs | .5g fiber | 9 WW Smart Points (Green Plan)

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cauliflower Parmesan garlic tater tots

** New Recipe Video for Air Fryer Parmesan Garlic Cauliflower Tater Tots **

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Who likes crispy tater tots? Who likes cauliflower? Who likes them both?!?!? I do!!  In this video, I show you how to make a REALLY delicious  Air Fryer Garlic-Parmesean Cauliflower Tater Tots-with a Funky twist!

Share this video with your fellow tater tot lovers. 

Did you create this dish? What do ya think? Please let me know in the comments, below! ;D

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A (healthier) version of the Chick-fil-a peach milkshake

A (healthier) version of the Chick-fil-a peach milkshake is just as delicious as the Chick-fil-a peach milkshake…but healthier!

The HealthiER Chick fil A-inspired Peach Milkshake!!
The HealthiER Chick fil A-inspired Peach Milkshake!!

I’m going to keep this particular recipe post short & sweet. I have a weakness for Chick-fil-a milkshakes…but I’m also trying to watch my waistline. So, I got pretty creative and concocted a healthier version of their classic summer beverage. Your girl is trying to lose weight. There. I said it.

Disclaimer for this Peach Goodness!

There is something pretty important that I need to address before I jump into the recipe. Healthy food, especially while trying to lose weight does NOT mean that you have to compromise on flavor! Often times, I find myself being super hateful and resentful of diet food and diets in general. For one thing, I have spent so much of my life yo-yo dieting (which clearly hasn’t worked). Second: Most diet’ food I have seen or tried tastes horrible. I can already taste that weird artificial chemical flavor that so many ‘slimming’ treats taste like. Not for me! I have, and will always believe that food should taste mouth-watering and delicious, no matter where you are in your unique health journey.

HealthyER Milkshake

I wanted to provide a second disclaimer for this recipe. This (healthier) version of the Chick-fil-a peach milkshake recipe is healthiER compared to the original small-sized chick fil a milkshake, which has a whopping 660 calories. This is why I say healthier in the title of this recipe. Nevertheless, feel free to swap out for a plain no sugar added vanilla yogurt, if that’s your thing! And if you do that, please let me know what ya think!

A chick fil a- inspired peach milkshake
This peach milkshake is like sipping on a southern dream…

Just like the title suggests, I’m going to show YOU how to create a healthy(er) version of the famously delicious Chick-fil-A peach milkshake. This version is SO yummy, that you and your family will devour this in NO time! So let’s continue onto the recipe, shall we?!?

A (healthier) version of the Chick-fil-a peach milkshake

This is just as delicious as the Chick-fil-a peach milkshake…buthealthier!
Prep Time5 mins
Cook Time3 mins
Course: Dessert, Drinks
Cuisine: American
Keyword: , milkshake, chick fil a milkshake, chick fil a peach milkshake,, Peach
Servings: 2 servings
Calories: 284kcal

Equipment

  • Blender

Ingredients

  • 2 Ripened Peaches chilled
  • Cup Low fat vanilla frozen yogurt
  • ¾ Cup Unsweetened Almond Milk
  • 2 tbsp Light whipped cream optional

Instructions

  • Coarsely chop both of the peaches. But allocate¼ of one of the peaches and thinly slice (will serve as the garnish). Set aside.
  • Add the following to your blender in this recommended order: almond milk, frozen yogurt, and peaches.
  • Once all of the ingredients are in, cover thelid on the blender, and set on the blending speed for 30-90 seconds, or untilyou see the peaches have fully blended with the other ingredients.
  • Serve in your favorite cups, and top with whipped cream and peach slices for garnish,and enjoy!

Video

Notes

284 Calories (371 calories with whipped cream)

Nutrition information per serving (without the whipped cream):

284 Calories (371 w/ whipped cream) | 51.6g Carbs | 6g Fat | 2.3g Fiber | 9 WW points (green plan)

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Portabella Mushroom & Swiss Beef Burger

** New Recipe Video for a Portabella Mushroom & Swiss Beef Burger **

Click on the photo above to watch my latest tutorial!

Who likes a good juicy & cheesy portabella & Swiss cheeseburger?!? I do!!  In this video, I show you how to make a REALLY delicious & juicy portabella mushroom & Swiss beef burger-with a Funky twist!

Share this video with your fellow hamburger lovers. 

Did you create this dish? What do ya think? Please let me know in the comments, below! ;D

Expect a new video from me every Wednesday on my YouTube channel. Subscribe to my channel for the latest content!  <3

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