Air Fryer Toasted Ravioli

February 11, 2023 Amanda Plott

These Air Fryer Toasted Ravioli are not only easy to make, but they’re pretty damn good too! I took some refrigerated raviolis that happened to be on theme this month, and I decided to see if air frying them would get the same effect as frying or toasting would. And it absolutely does! The ravioli turn out crisp on the outside and melty cheesy on the inside. Perfect for dipping and dunking into your favorite pasta sauce.

They can be served as a pain part of dinner or as a side, snack, or hot appetizer. I lightened them up by using a whole wheat bread crumb and of course by using the air fryer rather than deep frying. I found too, by seasoning the egg mixture rather than the crumb mixture you get a lot more even seasoning and the seasoning is locked in with the breadcrumbs!…

Honeycomb Lasagna

January 27, 2023 Amanda Plott

I’ve seen this Honeycomb Lasagna trending all over the place and I finally decided it was high time for me to make my own iteration of it. So, this version of the famous Honeycomb Lasagna is healthified. The very first thing I did was to make and use my own meat sauce. And this one right here has to be my favorite. Now, I know the sauce takes a lot of time but I promise that it’s worth it. BUT. You can really use whatever spaghetti sauce that you want, meat sauce or just standard spaghetti sauce.

I liked the meat sauce here because it gave the noodles something hefty to stand upright in. And making the sauce myself means that I got to reduce it down to be as thick and full of flavor as I wanted it…

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…

Spinach & Ricotta Pasta Bake

November 9, 2022 Amanda Plott

Dinner is SERVED. This Spinach & Ricotta Pasta Bake is super simple to make, it’s meatless vegetarian, and it only has a few ingredients. It starts off with a whole wheat pasta. I used some odds and ends of small pasta that I had on hand; some elbow and some shells that I put together to make a full 10 ounces of noodle. Of course, it’s lightened up with reduced fat cheeses, both with the mozzarella and with the ricotta which goes along with a full 16 ounces of spinach!

I did decide to use a jarred pasta sauce to keep it extra simple. But if I had any leftover sauce stored in the freezer, I would have used that instead. So feel free to use your favorite tomato based spaghetti sauce or marinara here. And you’ll want to reach each part individually so that you really get the flavor through it all that you want…

Mozzarella & Basil Stuffed Meatloaf

October 7, 2022 Amanda Plott

Meatloaf is one of those tried and true dinners that has withstood the test of time through the generations. I saw the idea for stuffed meatloaf a while back though and thought it would be pretty fun to play around with that idea. So. Enter this Mozzarella & Basil Stuffed Meatloaf. The original called for some ham to be among the things rolled up in the meatloaf, but I decided against it to save on not only the calories, but also the sodium!

This meatloaf itself starts off pretty standard with ground beef, egg, breadcrumbs and some veggies and seasonings, so it’s good stuff all the way around. After that you flatten out the meat and top it with cheese and fresh herb then roll it all up together to bake.

It’s lightened up with using a lean ground beef, and of course a fat free mozzarella. Other than that, it’s fairly straight forward. This will give you 8, count them 8, fairly big servings of meatloaf, and as you can see below, that loaf pan is pretty damn full! Another nifty thing? You can make this meatloaf ahead of time. I put mine together the night before and stored it in the fridge until I was ready to bake it for dinner the next day.

I served mine with what my kiddo is dubbing ‘space broccoli’ which is AKA romanesco that I roasted. I also topped mine off with just a little more marinara sauce for good measure.

Mozzarella & Basil Stuffed Meatloaf

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 15 MinCook time: 1 H & 30 MTotal time: 1 H & 45 M

A fairly traditional meatloaf that's rolled up and stuffed with mozzarella cheese and fresh basil. Delicious. Easy to make. And great for a weeknight dinner!

Ingredients

1 Red Bell Pepper, Chopped
1 Red Onion, Diced
2 Minced Garlic Cloves
2 Lbs. Lean Ground Beef
3/4 C. Whole Wheat Breadcrumbs
1/2 C. Grated Parmesan Cheese
2 Whole Large Eggs
2 Tbsp. Tomato Paste
1 Tsp. Salt
1/2 Tsp. Pepper
2 Tbsp. Chopped Fresh Parsley
12 Fresh Basil Leaves, Chopped
1 1/4 C. Shredded Fat Free Mozzarella Cheese
1/2 C. Marinara Sauce + More for Garnish

Instructions

Preheat the oven to 350 degrees F. and lightly coat the inside of an 9x5" loaf pan with non-stick spray; set aside.
In a large skillet, cook the 1 Red Bell Pepper and 1 Red Onion over a medium-high heat until soft and tender.
Add in the 2 minced garlic and continue to cook until fragrant; set aside to cool slightly.
In a large bowl, add in the 2 Lbs. Lean Ground Beef, 3/4 C. Whole Wheat Breadcrumbs, 1/2 C. Grated Parmesan Cheese, 2 Whole Large Eggs, 2 Tbsp. Tomato Paste, 1 Tsp. Salt, 1/2 Tsp. Pepper, and 2 Tbsp. Chopped Fresh Parsley along with the pepper and onion mixture. Stir to combine until well mixed.
Set the meat mixture out onto some parchment paper and flatten it out into a rectangle shape, making sure the width is no larger than the loaf pan.
Top the meat with 12 Fresh Basil Leaves and 1 1/4 C. Shredded Fat Free Mozzarella Cheese.
Using the parchment paper and your hands, roll the meat up.
Transfer to the loaf pan and top with the 1/2 C. Marinara Sauce.
Place it in the oven to bake for about 1 1/2 hours or until cooked through.
Once done, remove from the oven, slice into 8 pieces, and enjoy right away with more marinara sauce if desired!

Nutrition Facts

Calories

271.41

Fat (grams)

8.94

Sat. Fat (grams)

3.89

Carbs (grams)

13.73

Fiber (grams)

2.35

Net carbs

11.36

Sugar (grams)

2.9

Protein (grams)

34.89

Sodium (milligrams)

781.73

Cholesterol (grams)

119.85

Nutritional Claims: Low Carb • Sugar Conscious • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free

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Skinny Classic Meatloaf

Instant Pot Meatloaf Bites

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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!…