An oldie but a goodie! This Laksa soup is a great weeknight meal and a perfect way to use up leftover veggies in the fridge, freezer, or pantry.
If you aren't familiar with it already, laksa is a popular spicy noodle soup that is often found in Indonesia, Malaysia, and Singapore.
The version of laksa that I like to make, is a coconut-based red curry soup…
Read MoreThese Banana Nut Waffles are here to stay. It’s as if banana nut bread and waffles got together and made one ultimate breakfast or brunch bite of awesomeness. And they’re made from scratch (that’s right, no boxed batter here!) It’s good stuff too. That means you get to put what you want and like in there. For instance, I went with chopped pecans AND chopped walnuts.
I like to make a batch of these ahead of time and then keep them on hand through the week to be enjoyed as a quick heat and eat breakfast option. And yes, they do reheat really well via a toaster or toaster oven to get back some of that original crispness!…
Read MoreIt’s Spring and that means its time for lemon bars and all things bright and light! These sweet little Lemon Bar Cookie Cups are the perfect individual lemon treat. They start out with a homemade cookie cup from scratch that’s somewhere between a sugar cookie and a short bread cookie. Then the sweet cups are filled with a homemade lemon curd that is super easy to make - and nearly fool proof too!
Now, I’ve made thumbprint lemon cookies before, but these cups take it a step further and give you a lot more cookie and lemon goodness, but the thumbprint version have their place too. Honestly these Lemon Bar Cookie Cups remind me of lemon pies too…
Read MoreI don’t know about you, but we have just two months left until Summer break and I am digging deep to try and muster the energy to get us there. As we’re getting ready for Summer, I’m doing everything I can to make life a bit more easy and low maintenance. This Instant Pot Lazy Lasagna fits the bill for exactly what it says it is: lasagna on the lazy.
So if you’re feeling a hankering for lasagna, but don’t want to fuss with the layers and pots and pans that go along with it, this Instant Pot version is where it’s at! Plus, as usual, I made it just a little bit more healthified along the way too!…
Read MoreI love to play around and shake things up a bit. And more often than not, we all think of a bundt pan as being used for something sweet. This time around I decided to use it for something savory. This Spinach & Feta Bundt could honestly fit into any meal space; breakfast, brunch, lunch, or dinner. And let me just say that this thing is absolutely bursting with flavor. It’s honestly one of the most delicious things I’ve eaten in a good long while.
It’s light, but still filling and has a richness to it with the feta cheese but also the lemon in there to cut through it. It’s really good stuff and it’s absolutely perfect for these few months of Spring. There’s just so much going on here that the only thing you’d really want to serve it with would maybe be a simple soup such as tomato soup!…
Read MoreWhat can I say? I love casseroles. I love them any time of day. Recently I had a chicken pot pie, but this time I decided to go with something vegetarian! Yeah, I know. I looks like there’s meat in there, but really there isn’t! I used some vegetarian ground ‘meat’ in this Cowboy Casserole that takes no time at all to come together. There’s veggies, cheese, soup, ground ‘meat’ and then tater tots on top to round it out and keep it light but still hearty and filling.
When I saw the original idea for this Cowboy Casserole, I just knew that I wanted to lighten it up and put a little bit more of a healthified take on it. The first thing I did was to swap out the meat. I also halved the recipe and used a reduced fat version of not only the mushroom soup, but also for the shredded cheese too! As usual, I swap out sour cream with greek yogurt anytime that I can get away with it…
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