Banh Mi Bowl (Sponsored)

May 14, 2019 Amanda Plott

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SmithfieldFlavors #RealFlavorsRealFast #CollectiveBias

It’s no secret that I’m keeping things simple lately. As I’ve pointed out a few times over the past week or two. And let me just say, there is nothing wrong with that. Maybe I’m getting ready for the long lazy days of summer. Maybe I’m just at the end of the school year with my kiddo and am on shut down mode. Who’s to say? It’s also no secret that I LOVE Smithfield® marinated fresh pork.

Put the two together and you get this awesome Banh Mi Bowl! With less than 10 ingredients and well under 30 minutes of time, you can have this delicious and refreshing meal in a bowl ready to go. Bowls like this one are going to be my summer staple. Grilling outside keeps the heat out of my house and the rest of it is cool, crisp, and perfect for the hot days heading my way here in Texas…

Egg Roll Soup

November 19, 2018 Amanda Plott

If you like egg rolls, and you like soup, then this is the soup for you! Remember a while back when I made that Egg Roll Bowl? Well, this is sort of a winter-ized take on that. It’s an egg roll that’s been turned into a soup!

Yes, all the flavors and components of a good egg roll are here in this soup; including onions, cabbage, carrots, and meat. Even though I made my last egg roll recipe with chicken, I decided to go with turkey this time around. This was for no other reason than texture. It’s low-carb, gluten-free, and ridiculously easy to make all in one pot…

Skinny Cream Cheese Rangoon Dip & Wonton Chips

July 20, 2018 Amanda Plott

I keep saying that I'm swearing off my stove and oven right now, and then the very next day I'm firing one, or both of them, up again cook some yummies. And so far lately, all the yummies have been worth heating the house up over. And this Skinny Cream Cheese Rangoon Dip with Wonton Chips inso different. I may even do the very same thing again tonight!

So first thing first. I love cream cheese rangoons. I've made them a few times, and... I could probably eat my weight in them with no questions asked. That being said, I'm all about putting a twist on the things I love. I guess that's why I decided to turn cream cheese rangoons into a dip!…

Healthified Turkey Lettuce Wraps

April 13, 2018 Amanda Plott

So, here's the thing... I've been making these for a few years now. Lettuce wraps are one of my favorite things to order from P.F. Changs or Pei Wei, mostly because they are sooo delicious and I don't feel quite as guilty eating them as other options on the menu at either place.

Naturally, I always try and recreate my restaurant faves at home so that I can enjoy them and make them even more guilt-free by being completely in control of what's going into them. These lettuce wraps were no different...

Instant Pot Summer Vegetable & Chicken Curry

August 4, 2017 Amanda Plott

I've kind of completely and utterly fallen in love with my new pressure cooker, y'all. Before I got this baby, I was all about the slow cooker. But, now? Just toss it in the pressure cooker for a few minutes and you've got yourself a full on meal that would have taken HOURS in the slow cooker. And the best thing is, if you like a slow cooker - it can slow cook too! It's amazing for one pots too, like this curry right here.

Curry is another one of my favorite 'use up leftover' meals. No matter what veggies or meat you have on hand, you can most likely make a curry with it...

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...

Recent Forkable Bites

Gochujang Roasted Potatoes

If roasted potatoes and Korean chili paste had a love child, this would be it. These Gochujang Roasted Potatoes are crispy on the outside, tender and pillowy inside, and coated with a sweet-spicy glaze that’s totally addictive — but without the guilt trip. I’ve given the classic roasted spud a health-conscious twist that keeps the flavor big and the oil minimal. Perfect as a side, snack, or the star of a casual weeknight dinner…

Korean Scallion Pop Over Pancake "Dutch Baby"

You’ve just found your new kitchen obsession: the Korean Scallion Pop Over Pancake. Think of it as the love child of a light-as-air popover and the garlicky, green-onion-forward goodness of pajeon. It’s quick, a little bit showy, and perfect for breakfast, snack time, or as an appetizer that will convince friends you are doing something wildly gourmet without breaking a sweat…

Tex-mex Tortilla Breakfast Bake

If breakfast had a fiesta, this Tex-Mex Tortilla Breakfast Bake would be the life of the party. It’s cheesy, bright with salsa, and full of Tex-Mex flavors—yet uses smart swaps so it’s lighter and still utterly satisfying. Think of it as nachos-turned-breakfast-casserole: layers of tortilla base, eggs, veggies, black beans, and just enough melty cheese to keep things comforting without sending your health goals running for cover…

Passion Fruit Filled Upside-Down Cheesecake (No Bake)

If your dessert game needs a tropical mic drop, meet the Passion Fruit Filled Upside-Down Cheesecake. It’s the best kind of culinary contradiction: bright, tangy passion fruit tucked into a creamy, lighter-than-it-looks cheesecake sitting below a crumbly cookie base. It’s sweet, tart, slightly exotic, and perfectly guilt-free when you use a few smart swaps. Yes, you can have cheesecake and feel like you did something good for your future self…

German Pancake "Dutch Baby"

If you grew up thinking pancakes were just flat cakey discs drowned in syrup, German pancakes (also called Dutch babies) are here to re-educate your brunch brain. These dramatic oven-baked beauties puff up like savory soufflés, then collapse into golden, creased pools of custardy goodness. They’re loud, theatrical, and oddly wholesome — the perfect plate to start a weekend with a little flair and a lot less guilt…

Black Bean Street Corn Tacos

Street corn and tacos: two food-world celebrities that, when teamed up, create a headline-making flavor duet. Add black beans—protein-packed, wallet-friendly, and endlessly comforting—and you’ve got a weeknight superstar that’s healthy, colorful, and obnoxiously easy to make. These Black Bean Street Corn Tacos bring together charred corn, smoky spices, creamy jalapeño sauce, and hearty black beans for a taco that hits every note: tasty, creamy, bright, and slightly rebellious…

French Vanilla Upside-Down Cheesecake

If you love the idea of classic French vanilla but want something a little unexpected, meet the French Vanilla Upside-Down Cheesecake — a playful flip on an indulgent favorite that keeps the texture silky and the flavor bright without dragging you into full dessert regret. This recipe flips the script with a golden french vanilla filling inside a light, creamy cheesecake so when you flip it, you get a crunchy crown of cookie and a tender, cloud-like cheesecake underneath. It’s fancy enough for guests but easy enough for a weeknight celebration.

Why French vanilla? French vanilla is all about the custard-forward flavor. In this cheesecake, that custardy depth and a crispy crunchy cookie crust shell is just perfect. The result is familiar and elegant — like dessert wearing a beret.

Veggie Wrap with Peanut Sauce

Bright, crunchy, and ridiculously satisfying — this Veggie Wrap with Peanut Sauce is my go-to when I want lunch that feels indulgent but doesn’t leave me sluggish. Think crisp raw veggies, tender marinated mushrooms (or tofu), fresh herbs, and a creamy, tangy peanut sauce wrapped up in a whole-grain tortilla or rice paper. It’s fresh, protein-packed, and perfect for meal prep. Best part: the peanut sauce doubles as a dip for snack carrots, because nobody should deny themselves that level of deliciousness.

Why you’ll love it

Fresh and crunchy textures with a creamy, savory sauce.
Flexible — easily vegan, gluten-free, or low-carb.
Quick to assemble, great for lunches, picnics, or a light dinner.
Balances fiber, healthy fats, and plant protein for a filling meal without heaviness…

Upside Down Blueberry Filled Cheesecake (No Bake)

If cheesecake could wear a pair of comfy sneakers and a party hat, this would be it. Meet the Upside Down No-Bake Blueberry-Filled Cheesecake: a glossy, jewel-toned blueberry layer that INSIDE of a pillowy, tangy no-bake cheesecake, all cradled by a lightly sweet, cookie-forward crust.

It looks fancy. It tastes like summer. It requires zero oven time and minimal effort. Translation: perfect for heat waves, last-minute company, or when you want dessert that’s both impressive and unapologetically easy…

Skinny Caramel Banana Pudding No Bake Cheesecake

If banana pudding and cheesecake had a love child it would be this: silky, banana-forward, and just sweet enough to satisfy a dessert craving without sending you spiraling into sugar regret. This Skinny Caramel Banana Pudding No-Bake Cheesecake keeps all the cozy, nostalgic flavors—banana pudding, creamy cheesecake, and a touch of caramel—while trimming calories and ditching heavy baking. It’s perfect for hot days, last-minute gatherings, or whenever you want dessert that feels indulgent but behaves itself…

Chimichurri

Chimichurri: bright, herby, slightly spicy — and a total game-changer for everything from grilled steak to roasted veggies. If you’ve ever had a bite of anything sauced in Argentina or Uruguay, you probably met this vibrant green condiment: an herb-forward sauce that’s equal parts punchy and versatile. Here’s everything you need to know to make a fresh, health-conscious chimichurri that tastes like it belongs at a backyard grill party — without the guilt…

Hawachae

If you're hunting for a drink that’s fruity, fun, and somehow both festive and entirely guilt-free, say hello to hwachae. This Korean fruit punch is like summer in a shallow bowl: colorful, bubbly, and built for sharing. Think of it as a fruit salad you sip—refreshing, lightly sweet, and endlessly adaptable. Perfect for warm afternoons, brunches, or whenever you want something more exciting than plain water but less indulgent than a soda cocktail…

Miso Caesar Dressing

The tangy, umami-packed upgrade that your salad has been waiting for!

If you love the bold, savory comfort of classic Caesar dressing but want something lighter, brighter, and just a smidge more interesting, say hello to miso Caesar dressing. It keeps everything you adore about a Caesar—creamy texture, salty tang, garlicky bite—then swaps in miso for depth, and ties it all together with citrus brightness. It’s umami-forward, slightly funky in the best way, and totally guilt-free. Also: it makes kale feel like a party guest instead of a punishment…

Strawberry Shortcake Overnight Oats

If you love the nostalgic bliss of strawberry shortcake ice cream bars but want a breakfast that’s fast, healthy, and won’t require a spatula duel at 7 a.m., meet Strawberry Shortcake Overnight Oats. This guilt-free spin captures the flavors you love — sweet strawberries, fluffy strawberry and vanilla oat vibes, and a few topping options— but in a nutrient-packed, make-ahead jar. It’s breakfast that feels like dessert and behaves like a responsible adult…

Strawberry Vinaigrette

Salads deserve better than boring dressing. Enter strawberry vinaigrette — a sweet-tart, blush-pink dressing that makes greens sing, fruits dance, and even roasted veggies look forward to showtime. It’s the kind of dressing that tricks your brain into thinking you’re indulging, while your body high-fives you for picking something wholesome. I’ve taken the classic fruit vinaigrette, given it a Skinny Fork twist, and kept it guilt-free without sacrificing flavor…

Breakfast Tomato Eggs

Tomato + eggs = morning magic. This humble combo is a breakfast staple around the world — from shakshuka to Chinese tomato-and-egg stir-fry — and for good reason. It’s fast, comforting, and jam-packed with flavor and nutrition. Think vibrant tomatoes, silky eggs, and a few tricks to boost protein and fiber while keeping things bright and fresh…

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