Roasted Tomato Soup

Roasted Tomato Soup, fresh, homemade

I’m not sure where February went, but March is here! One thing for sure is that it is not quite yet feeling like spring here in Orange County. It’s gotten a little warmer, but definitely still on the chilly side and we’ve been getting a lot of rain. I’m not complaining though because I love the cooler weather!

I made a big pot of this homemade roasted tomato soup to help us stay nice and cozy a few weeks ago. This was only about the second time I attempted making homemade tomato soup. I first time tried making it myself years ago and it did not turn out very good. The flavor was kind of bland. I kind of gave up on it then.

Roasted Tomato Soup

If you are used to eating canned tomato soup, homemade tomato soup can taste quite a bit different. Must be all the real, fresh, tomatoes and lack of chemicals and other ingredients! I’m happy to leave those out for sure!

I much prefer the taste of this soup when you roast the tomatoes (along with some garlic!). It just gives the soup a richer flavor so I don’t recommend skipping this step!

Roasted Tomato Soup

I also like to add a little bit of half and half at the very end for a slightly more creamier texture, but I definitely would not describe this soup as a creamy soup. I find this soup to be thick enough on it’s own, but if you prefer a thicker texture, you can stir in a bit of flour or cornstarch with the half and half and that will help thicken the soup.

Princess Pancakes

When I was younger, I never imagined myself with two little girls as a parent. I mean, I know having two girls is not a weird thing at all, but I always hoped for just one little girl and here we are blessed with two sweet loves!

When I was little, I was absolutely the girl who wanted to wear a dress every single day and loved all things princess. I also loved sports and playing hot wheels, but I was a girly girl for sure.

And my two girls? They are following in mama’s footsteps, that’s for sure. Natalie is not even two yet and she wants to wear dresses every day just like her big sister does. There’s a lot of dressing up going on in my house too. A whole closet full of dresses. Maybe it’s the fact that we basically live at Disneyland on the weekends, but these two girls of mine love all things princess and all things pink!

Princess Pancakes

And what better breakfast to serve two little princesses other than princess pink pancakes loaded with sprinkles?!

These pancakes are really just a standard pancake recipe with fun pink coloring added in and of course, sprinkles! If your girls like strawberry, you can also add strawberry extract or a few tablespoons of strawberry puree for added flavor or color!

Instead of syrup, I made a quick cream cheese icing and topped them off with more sprinkles because can you ever have too many?

These princess pancakes are perfect for a Saturday morning or they would also be so great for sleepover breakfast!

Princess Pancakes

Chicken Enchilada Stuffed Peppers

Chicken Enchilada Stuffed Peppers

If I could eat enchiladas every week without gaining a million pounds, I think I would. I’ve proclaimed my love for enchiladas many times on this blog, so there’s no surprise there!

Eating enchiladas every week is probably not so wise though. So, I love trying to find new, healthier ways to enjoy those flavors and thee simple stuffed peppers came out so tasty!

Chicken Enchilada Stuffed Peppers

The filling is simple – just some onion, ground chicken, seasonings, black beans, diced tomatoes, and of course, enchilada sauce! I love to use my favorite homemade enchilada sauce for this recipe, but if you are short on time or have a favorite pre-made version, you can use that too!

Chicken Enchilada Stuffed Peppers

Baked Peanut Butter Banana Donuts

Peanut Butter Banana Donuts

There’s pretty much two things that get my kids excited in the mornings. The first Disneyland, because, well, duh. The second thing? Donuts (or you do you spell it doughnuts?!

The thing is though is that Maddie only eats the frosting. If she eats any of the actual donut, it’s because she bit down into it while trying to eat the frosting on top. Natalie seems to do the same thing. I’ve got a couple of frosting addicts on my hands!

Peanut Butter Banana Donuts

Spaghetti Squash Parmesan

Spaghetti Squash Parmesan

I love when I make something with no high expectation that it’s going to blow my mind and the recipe ends up being so crazy delicious. This Spaghetti Squash Parmesan is one of those recipes!

This is the perfect dinner or side dish for Meatless Mondays! And best of all, it’s so incredibly easy to make!

Spaghetti Squash Parmesan

First, you will just roast the spaghetti squash until tender. Then after it is cooked, I scrape out the squash and mix it in a bowl with a little bit of tomato sauce, some seasonings, freshly grated mozzarella cheese, Parm, and ricotta! Put it all back into the squash skins and bake with a layer of more cheese and breadcrumbs on top!

It is so dreamy and comforting! Definitely my most favorite way to eat spaghetti squash and will be on repeat for some time in my house!

Spaghetti Squash Parmesan

Instant Pot Meatloaf and Mashed Potatoes

Instant Pot Meatloaf and Mashed Potatoes

Meatloaf. I honestly don’t think I’ve had meatloaf since I was a kid. I’ve been thinking of new recipes to try in my Instant Pot lately as I feel like I often make the same three recipes in it. Meatloaf crossed my mind and with how cold it’s been lately, it just sounded like a comforting meal served with creamy mashed potatoes, of course!

The meatloaf and mashed potatoes cook together in the Instant Pot so it couldn’t be easier! The meatloaf comes together in minutes and the potatoes are also simple to mix up. I like to serve this with some roasted or steamed broccoli on the side!

Instant Pot Meatloaf and Mashed Potatoes

I use ketchup in the meatloaf. You can also use BBQ sauce if you prefer it or a mixture of both. For the outside of the meatloaf, I brush on a mixture of ketchup and BBQ sauce which adds more flavor for the meatloaf.

For the mashed potatoes, I have made them in the Instant Pot a few times with both chicken or veggie broth and water. I personally prefer to just use water, but some prefer the extra flavor broth adds. Either one works just fine though!

One other thing to note – I have an 8 quart Instant Pot and have found 25 minutes is more than enough time for the meatloaf to cook. I don’t make mine super thick either. As you can see from the photos, I form it long enough to just fit into the pot.