Cheesy Chicken & Vegetable Casserole

October 4, 2016 Amanda Plott

All ideas, recipes, & opinions are entirely my own. Tommy's Superfoods Samples were provided to me for this recipe and review.

I'm not sure why, but I've sort of been in pasta mode lately. Maybe it has something to do with the fact that I have so much stocked up in my pantry by now that I feel I need to dwindle down the boxes. When I got a beautiful fresh summer squash and two ears of local corn in this past week, I knew that I wanted to do something fun with pasta for an end-of-summer sort of casserole. With everything taking on a rather yellow color, I wanted to throw in some chopped spinach as well to give another hue. It's all about eating the rainbow.

I had actually done a test run of this recipe a couple weeks ago, and was pretty pleased with the results. Of course, I did make a few tweaks here and there to fine-tune. The whole idea of this dish was to be something quick and easy for a weeknight dinner while also giving a creamy-dreamy sort of 'mac-n-cheese' inspired bite, though maybe on a more adult level...

Zucchini Noodle & Mozzarella Salad with Lemon Basil Vinaigrette

September 8, 2016 Amanda Plott

After a couple of weeks of visiting family, busy schedules, and meat heavy meals, my brother and I decided to call it. Together we're going mostly vegetarian this week with just one chicken meal planned and one 'wild card' night in the mix. While I generally have kept most of my vegetarian recipes rather hearty, sometimes... less is more.

This light and simple zucchini noodle salad is completely bursting with bright flavors, and with such few ingredients and low effort too! It makes for a perfect little lunch or even a decently sized side dish for a dinner. I'm thinking along side some baked Italian chicken breast. Yum!...

Black Bean & Squash Enchiladas

August 31, 2016 Amanda Plott

This is a sponsored post written by me on behalf of Veetee Foods, Inc. All opinions are entirely my own.

've been wanting to make some red sauce enchiladas again for a while now since it's been such a long time since the last ones. Enchiladas have always been one of my favorite Tex-Mex things to eat, though more often than not they are a guilty pleasure from a restaurant. For whatever reason, the last few batches I've made have all been with a verde sauce, so I wanted to get back to the basic today.

While my little brother is staying with me, I've made it my mission to put him to good use with being my guinea pig with a lot of vegetarian dishes. He was a vegetarian a couple years ago, so I figure if anyone has experience with a good vegetarian dish, it's him. I always want meatless dishes to be filling and not feel like their missing something; as some vegetarian dishes tend to...

Crispy Tofu & Roasted Vegetable Buddha Bowl

April 5, 2016 Amanda Plott

It's National Soy Foods Month, and I couldn't be more excited. I've been working pretty hard lately to try and meet a more plant based diet. So to celebrate, I've created a perfectly light and flavorful plant powered Buddha bowl!

This Buddha bowl (or Hippie Bowl) has a base of purple cabbage, it's layered on top with roasted vegetables (brussels sprouts, butternut squash, and edamame) and crispy tofu fries that were paired with a perfectly spiced Skinny Sriracha Aioli - perfect for dipping! It's easy to make too! With just two baking sheets and the oven doing almost all of the work for you...

5 Ingredient Thai Butternut Squash Soup (Crock Pot)

March 25, 2016 Amanda Plott

So about a week ago I got my hands on the biggest butternut squash that I've ever seen in my life. The best part about it was that it was from a local Texas farm, which you know I'm all about. I had already used the squash in two previous meals this week and was racking my brain to come up with a third and final use so that I could get it all eaten up before the weekend. Because, you know, there is a lot of Easter happenings and I couldn't let this beauty go to waste.

This smooth and creamy thai butternut squash was the perfect was to use up my mammoth of a squash. And what's better is that it is super simple to make since there is little prep work with only 5 ingredients, and the crock pot will do all of the cooking for you...

Corned Beef Breakfast Hash

March 18, 2016 Amanda Plott

Now that St. Patricks day is over, the big question is... what do you do with all that leftover corned beef? Well, here is one of my favorite breakfast ideas that will use up that salty beef goodness while also soaking up some of the party from the night before.

There is more than one reason to stay away from the green beer!

This breakfast hash is quick to cook up and gives you all that needed carbs and protein to get over any amount of Irish celebrations. It's definitely a hearty and filling dish that couldn't be any more perfect as a post St. Patty's Day breakfast or brunch...