Broccoli Cheese Twice Baked Potatoes

January 7, 2023 Amanda Plott

The russet potatoes are HUGE here right now and I love getting to play around with them to use them as more of a meal than a side, and the bigger ones allow me to do that more easily. I was also really vibing with broccoli and cheese so I thought I’d put the two together. These Broccoli Cheese Twice Baked Potatoes are so big that they could definitely be used as a meal in themself which is basically what I ended up doing.

They also can be made ahead of time and then put through the final bake when you’re ready to enjoy them. I had planned to end up with two servings, but they were so big that I opted to go with twice baked rather than just a loaded potato. So I cooked two up for dinner one night and saved the other two for lunch the next day…

Air Fried Stuffed Mushrooms

January 4, 2023 Amanda Plott

These Air Fried Stuffed Mushrooms are really just another way to cook stuffed mushrooms. I’m just being honest here. It doesn’t change their taste at all, but it DOES change their texture. Usually when I bake my stuffed mushrooms they end up a little bit soggy on the bottom from cooking in their own water as it releasing in the cooking process. These, however, don’t end up that way!

It helped too to top these off with some grated parmesan which gave a little bit of a crunch factor to the tops of these stuffed mushrooms. They’re completely loaded with cheesy goodness too. Cream cheese, cheddar, and of course the parmesan. There’s even some bacon in there for extra yum…

Sheet Pan Tomato Soup

December 19, 2022 Amanda Plott

When it’s overcast and chilly outside, one of the first things that I start craving is tomato soup! This Sheet Pan Tomato Soup is about as easy as soup can get to make. You literally put everything on a baking sheet, roast it, and then puree it down into a soup. It’s that easy? Yes. Yes, it is exactly that easy. And on top of that this soup is super low calorie, vegetarian, vegan, gluten free, and tastes amazing.

With tomato soup being this easy to make, who needs the canned stuff? Not me! What’s better is that this soup is made with literally just a handful of ingredients. Just five main ones and then some seasoning. Tomatoes, onion, garlic, basil, and oil. That’s it!…

No Bake Zombie Brain Cheesecake

October 13, 2022 Amanda Plott

Halloween dessert at it’s finest. This No Bake Zombie Brain Cheesecake will… take the cake! I used a plastic brain mold to make this no bake cheesecake extra spooky! With a little bit of green food coloring and some time chilling out, this dessert is perfect for Halloween vibes. I based this no bake cheesecake off of one that I made a while back, I just discarded the crust and formed it into a brain.

All in all this gooey green zombie brain is a great way to spook the kiddos and also get in good on the dessert! You can use cookies or sweet pita crisps to scoop up this cheesecake to enjoy. I also used some graham cracker crumbs around the dish to really get that cheesecake feel in there…

Halloween Amaretti Cookies

September 28, 2022 Amanda Plott

I’ve taken Amaretti cookies and turned them into a lightened up version that also happens to be seasonal to Fall! They’re lightened up easily with a simple swap of half of the sugar for natural sweetener. I prefer to use a stevia or monk fruit sweetener. The important thing here is that the sweetener should measure cup-for-cup like sugar. Other than that, feel free to use whichever you prefer.

The only real thing I did here to make them ‘Halloween’ was the sprinkles that I used. So honestly, you could swap out sprinkles for other seasonal colors and themes to change these cookies up! These also call for cake batter extract, which can be tricky to find in some places. If you don’t have it and can’t find it, no big deal, just use some vanilla extract instead!…

Cheeseburger Salad Jar

September 25, 2022 Amanda Plott

It’s the weekend so why not do a little bit of meal prep work ahead of the work week? These Cheeseburger Salad Jar are super easy to make and are the equivalent of a cheeseburger turned into a salad and then shoved into a jar for ease of grab-and-go lunch on the run. It’s got everything in there that you know and love about a traditional cheeseburger.

Ground beef, lettuce, tomato, pickles, cheese, and of course special sauce for dressing! It doesn’t have to stop there either. I also drizzled a little bit of ketchup and mustard over mine because it gave it even more of that cheeseburger feel!…