Vegetarian Cheeseburger Salad

May 13, 2021 Amanda Plott

I don’t know. Sometimes you just can’t decide between things. Today I wanted a cheeseburger. Also a salad. Also something meatless. What does that mean? Time for a Vegetarian Cheeseburger Salad! I’ve made a few renditions of a burger bowl/salad before. Some with meat. Some without. This one has to be one of my favorites.

It’s a fun combination of three things that I absolutely adore. Less meat. More veggies. And crazy easy! this dinner takes well under 30 minutes to make and it’s something that everyone at the dinner table is sure to love. Meat-eater or no…

Strawberry Pop-Tart Overnight Oats

May 10, 2021 Amanda Plott

Just a few more weeks and my kiddo will be out for summer. And these last few weeks are always super DUPER busy. In order to avoid skipping out on breakfast in the morning, I like to have a few things on hand that I can grab-and-go eat with no excuses and no guilt. That’s where these Strawberry Pop-Tart Overnight Oats come into play.

Overnight oats are tasty, easy to make, and an excellent thing to meal prep. The oats themselves are left overnight in a mixture of almond milk, greek yogurt, some sweetener, and real-deal cake batter flavor. They’re also stuffed full of strawberry goodness and then topped off with a drizzle of frosting and even rainbow sprinkles!…

Spring Vegetable Crustless Quiche

April 29, 2021 Amanda Plott

I’ve made a lot of crustless quiches in the past, and with Spring in full swing, I decided to make one that used up the bounty of veggies that Spring offers up such as spinach, mushrooms, and asparagus. Unlike some of my other quiches, I wanted this one to be the absolute start of the plate. So, I stuffed it full of veggie goodness, used more eggs, less milk, and ended up with a low calorie, high flavor dish that was perfectly suited to Spring.

I think one of my favorite things about quiche has to be that it can literally be enjoyed as a meal at any time of day; breakfast, brunch, lunch, dinner… any and all! When enjoying with breakfast or as brunch, I serve it with fresh fruit. But if it’s al lunch or dinner option, I dress it up with a soup and/or salad!…

Lemon Poppy Seed Chicken Salad

April 12, 2021 Amanda Plott

It’s Spring and for me that means it’s time to play around with all things lemon and poppy seed. This Lemon Poppy Seed Chicken Salad is a fun twist on a classic chicken salad. That’s chicken salad, not chicken in a salad. Most of the time when you think of lemon and poppy seed, you think of sweet treats. But, not today!

This chicken salad is savory through and through. The bright pop of lemon and the bit of crunch from the poppy seeds really makes this a chicken salad to remember. It’s perfect all on its own or used on a sandwich or as part of a Spring inspired green leaf salad. Though I would absolutely stuff this chicken salad into a tomato too!…

Buffalo Chicken Potato Skins

April 9, 2021 Amanda Plott

I don’t know. I felt like I wanted some buffalo chicken potato skins.

Easy to make shredded buffalo chicken that’s stuffed into potato skins and topped off with cheddar and blue cheese. Can’t go wrong there. This is a super simple and versatile dish that could be anything from an appetizer to part of a meal. I should say too that I used the BIGGEST russet potatoes for this that I could find. We’re talking HUGE. So if you are using smaller potatoes, this will give you a lot more skins than what it did me…

Greek Chickpea Salad

March 24, 2021 Amanda Plott

With warmer weather starting to roll in, I’m craving fresh bright flavors more and more. And this Greek Chickpea Salad is as fresh and bright as one can get. It’s a garbanzo bean based vegetarian ‘salad’ that’s mixed together with bell peppers, onion, feta cheese, and a homemade easy to make vinaigrette dressing.

This dish ends up being naturally meatless, vegetarian, and gluten free too. Plus, there’s under 300 calories in a full serving so you really can’t go wrong with it whether it’s for lunch, snack, or as a side for dinner!…