Tomato Coconut Basil Soup

The coconut milk adds the perfect amount of creaminess and sweetness to this delicious soup. Just add grilled cheese for a full meal, or a salad creation for a healthier option.

Tomato Coconut Basil Soup
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Prep Time: 15 minutes

Cook Time: 20 minutes

35 minutes

6-8 small bowls

Tomato Coconut Basil Soup

I was in Utah skiing when I had the privilege of trying a coconut milk based tomato soup at this restaurant in town. Served with a beet salad and a roll, I was in heaven! I told friend that I MUST try to duplicate this soup. Well, here it is. Hope you are in heaven as well when you try it.

Ingredients

  • 2 15oz cans of fire roasted diced tomatoes
  • 1 15oz can of stewed tomatoes (any size)
  • 1 to 1 1/2 cups canned coconut milk (found in the Asian section at a grocery store)
  • 2-3 cups vegetable broth
  • 1/4 cup chopped onion
  • 2 cloves garlic, roughly chopped
  • Handful of fresh basil leaves
  • Salt n' pepper to taste
  • 1 tbsp olive oil

Instructions

  1. In a large pot, over medium heat, add olive oil and saute onions and garlic for a few minutes.
  2. Add all the tomatoes and the broth, heat to a boil, reduce heat to simmer, and cook for about 15 minutes.
  3. Meanwhile, in a food processor, add the coconut milk and basil, and blend/pulse to chop basil, just enough to see small pieces (don't blend too much or milk will turn green). You can start with 1 cup of milk, and add more at the end if you want your soup slightly creamier and/or sweeter.
  4. Transfer to large container/bowl.
  5. When soup is ready, let it cool slightly, and in batches, add to the food processor and blend until you reach a semi-smooth consistency. Add to large container/bowl. NOTE: You may not need to use all the broth when blending. I used a slotted spoon toward the end in order to produce a slightly thicker blended soup. You can always add more broth if needed at the end.
  6. When finished, stir to combine with coconut milk, and season with salt and pepper.
  7. Ladle into bowls, garnish with more basil if desired, and serve!
  8. You can refrigerate this soup and reheat for up to one week.
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Spinach Cheese Balls

These are so yummy and full of flavor, that you forget they are actually kind of good for you, packed with spinach and protein. Make an excellent appetizer for any dinner party.

Spinach Cheese Balls
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Prep Time: 15 minutes

Cook Time: 30 minutes

45 minutes

About 20 balls

Spinach Cheese Balls

These delicious balls of joy are kid approved. I shared these with my friend and her 15 month old, and she devoured them. These make a great healthy snack, as well as a great appetizer for any dinner party.

Ingredients

  • 2 packages frozen chopped spinach, thawed
  • 1/4 cup roasted red peppers, chopped (I use the jarred ones)
  • 2 garlic cloves, minced
  • 2 tbsp sun dried tomato pesto sauce
  • 2 cups gluten free Panko crumbs
  • 2 cups Italian cheese blend, grated
  • 3 eggs
  • 1 tsp salt and pepper
  • Hummus

Instructions

  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. Thaw spinach, strain/squeeze all the excess water out of the spinach, and transfer to a large bowl.
  3. Add the remaining ingredients to the spinach bowl, and combine until well blended.
  4. Form small balls and place on the prepared cookie sheet.
  5. Bake in oven for approximately 20 minutes, then turn the heat up to 425 degrees F and bake for another 10-15 minutes until they are slightly browned.
  6. Remove and let cool.
  7. Serve with hummus flavor of your choice.
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Spaghetti and Meatball Casserole

Easy family dish that can feed your family for a couple nights.  Serve with garlic bread for an added bonus.

Spaghetti and meatball casserole
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Cook Time: 45 minutes

45 minutes

6 servings

Spaghetti and meatball casserole

My family loves spaghetti and meatballs, so to change it up a bit, I made a casserole instead. Worked great to feed them during the week anytime they wanted to dive in. Make extra sauce to keep for leftovers, if you prefer more sauce when reheating.

Ingredients

  • 1 package gluten free spaghetti noodles
  • 3-4 cups of your favorite spaghetti sauce
  • 2 cups grated mozzarella cheese
  • 1 cup grated parmesan cheese
  • 2 eggs, beaten
  • 1 lb ground beef
  • 2 garlic cloves, minced
  • 1 tbsp basil (dried or fresh chopped)
  • 1 tbsp parsley (dried or fresh chopped)
  • 1 tsp salt and pepper

Instructions

  1. Preheat oven to 350 degrees F. Line a cookie sheet with foil. Grease a 9x9 casserole dish.
  2. In a large bowl, add the ground beef, garlic, basil, parsley, salt and pepper, as well as about 1/4 cup of the spaghetti sauce.
  3. Using your hands, blend the meat mixture well, and form meatballs (loosely, not firmly packed).
  4. Place the balls on foil lined cookie sheet.
  5. Bake in oven for about 15 minutes.
  6. Meanwhile, cook noodles as directed on package, strain and set aside in large bowl. Add most of the spaghetti sauce and half of the mozzarella and parmesan. Also add the beaten eggs. Toss to coat and blend.
  7. Transfer noodles to greased baking dish.
  8. Remove meatballs from oven, and using tongs, place meatballs within the noodles, nestling them down into the noodles.
  9. Top with the remaining sauce and cheese.
  10. Bake in oven again for about 10-15 minutes to heat through and melt cheese.
  11. Remove and let cool slightly, and serve!
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Vegetable and Beef Lasagna

Ground beef, with 5 different vegetables, 2 cheeses, and 2 sauce combos create this somewhat healthy lasagna dish.  Add more cheese if you like, or switch the beef for chicken or turkey. Either way, you will love this recipe.

Vegetable and beef lasagna
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Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

2 hours

12 servings

Vegetable and beef lasagna

In an effort to make a healthy lasagna, some friends and I pulled together this recipe, and improvised as needed, coming up with a delicious, somewhat healthy lasagna. We meant to include mozzarella cheese, but forgot somehow, and it still came out delicious, and probably more healthy. Feel free to add in a layer if you want for a cheesier texture. I also doubled the recipe for the white sauce here so that you can have some extra to serve with each serving, as well as for left-overs.

Ingredients

    White sauce
  • 6 tbsp butter
  • 8 tbsp flour
  • 4 cups milk
  • 1/2 tsp garlic salt
  • 3/4 cup parmesan cheese
  • 2 cups prepared tomato sauce
  • Filling
  • 2 carrots
  • 1 yellow bell pepper
  • 2 small zucchini
  • 1 small onion, chopped
  • 1 1/2 lbs ground meat
  • 2 cups spinach, chiffonade
  • 2 cups ricotta cheese
  • 1 cup cottage cheese
  • 1/2 cup parmesan cheese
  • 3 eggs
  • 1 tsp salt
  • No boil lasagna noodles (gluten free)

Instructions

    Sauce
  1. Over medium heat, melt butter.
  2. Whisk in flour until combined.
  3. Add milk slowly while whisking.
  4. Heat until it begins to slightly thicken, stirring constantly.
  5. Add salt and cheese, blend well until smooth, then remove from heat and set aside.
  6. Filling
  7. In a food processor, thoroughly chop the carrot, bell pepper, and zucchini. Transfer to a large bowl.
  8. Add spinach to bowl, and blend. Set aside
  9. In a large fry pan, over medium-high heat, cook meat about half-way, then add onions, and continue to cook until meat is cooked through.
  10. Remove oil drippings from meat, and add the cooked meat to the bowl of vegetables and stir to combine. The heat of the meat will slightly steam the vegetables.
  11. In another medium bowl, blend together the ricotta cheese, cottage cheese, parmesan cheese, eggs and salt.
  12. In a 9x13 casserole dish, add a little sauce to the bottom.
  13. Top with a layer of no-boil noodles.
  14. Top noodles with a layer of ricotta cheese mixture, covering noodles thoroughly.
  15. Top cheese with a layer of the meat and veggie mixture.
  16. Repeat all 3 layers again, ending with noodles on top. (Hopefully, you have some white sauce left over to use as a topper when serving)
  17. Smother the top noodles with the prepared tomato sauce.
  18. Tent with foil, and bake for 30-45 minutes, until sides are bubbling.
  19. Remove from heat, and let sit for 10 minutes.
  20. Cut and serve! Remember to pour a little white sauce over the top of each piece when serving (heat it if necessary and add a little more milk to thin it out if needed)
  21. Enjoy!
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