English Muffin Loaf

December 26, 2022 Amanda Plott

A day late, but we’re going to blame it on the Holiday. Today I have for you, this English Muffin Loaf! It’s an english muffin in the form of a loaf of bread. It’s sliceable and yumable just the same as an english muffin, except you don’t have to tend to it like you would if you were making homemade english muffins.

The loaf is full of nooks and crannies just like a proper english muffin, and I really want to try to cut it in half lengthwise and make some sort of breakfast sandwich on the entire loaf. But, for now all we’re doing is the loaf itself…

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!…

Cranberry Orange Pecan Salad

December 10, 2022 Amanda Plott

Winter means don’t always have to be warm and hearty. Sometimes (like when it’s 80 degrees out in December) you just need something cool and light to enjoy. That’s where I’m at right now. This Cranberry Orange Pecan Salad takes the flavors of winter and puts them into salad form so that you get the best of both worlds.

For being a super flavorful, this salad is made with just a few ingredients and you can even make it ahead of time ‘salad jar’ style if you leave the dressing separate until you’re ready to enjoy. The dressing is good stuff too. I tried to get plenty of orange goodness in there to play well with the sweet of the dried cranberries and the sharp of the feta cheese…

Air Fryer Grilled Cheese

December 1, 2022 Amanda Plott

After the rush that was last week, I've kept it pretty simple this week. And nothing is more simple than a grilled cheese. This Air Fryer Grilled Cheese takes it a step further, leaving you making the famous American sandwich hands free in the air fryer. The best part is that you get a perfectly crisp toast on the outside and an ooey-gooey melted cheese on the inside. You truly can’t go wrong here.

There isn’t a whole lot here to healthify or make better-for-you while also keeping with the classic. I started this sandwich off with Texas toast, because there’s no other way to have the sandwich if you’re aiming for traditional. But, you could definitely swap the bread out for something whole wheat or sprouted grain. Today though? I want CLASSIC…

Giant Instant Pot Pancake

November 18, 2022 Amanda Plott

It’s been… a week. And I couldn’t be more stoked that it’s Friday. Normally Friday doesn’t mean a whole lot to me since I’m technically ‘always working’, but today means that my kiddo will be out for school for the next week and I can’t wait for the bit of a rest! To celebrate, I decided to try and make something epic. Something BIG.

That’s where this Giant Instant Pot Pancake comes in! This big boy is about an inch and a half tall and nearly takes up an entire dinner plate. That’s how big it is! It’s definitely not meant for just one person, unless you’re spreading it out over a couple of days. And it’s for sure a fork and knife sort of situation here…

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…