Cheesy Pull-Apart Garlic Bread

Easy, and perfect with soup and/or salad, as an appetizer, or just a fun bread option for any dinner as well. Many variations are also possible for this recipe….use a different cheese, add more herbs, etc.

Cheesy Pull Apart Garlic Bread
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Prep Time: 15 minutes

Cook Time: 15 minutes

30 minutes

4-6 servings

Cheesy Pull Apart Garlic Bread

Creative way to serve garlic bread with pasta. Feel free to experiment by using cheddar cheese, and different herbs, or adding parmesan. Super easy and tasty.

Ingredients

  • 1 small or medium round loaf of bread - sourdough is best (doesn't have to be round)
  • 4-6 tbsp melted butter
  • 3 cloves minced garlic (or you can substitute with 1-2 tsp garlic powder)
  • 1/4 cup fresh parsley, chopped
  • 1 1/2 cups grated mozzarella cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. In a liquid measuring cup, melt butter, and add the garlic and half the parsley. Stir to combine. Set aside.
  3. Cut slices in the bread both horizontally and vertically, but do NOT cut all the way through the bread. Leave about 1/2 an inch from bottom. Place bread on a sheet of tin foil.
  4. Using your fingers, spread apart the bread slices while drizzling the butter mixture through-out. Try to get in as many crevices as possible.
  5. Repeat this same action with the cheese, stuffing cheese in-between all the slices.
  6. Then, sprinkle a little cheese and the remaining parsley on top.
  7. Transfer bread with foil to a cookie sheet, and bake for about 15-20 minutes, until exposed bread is slightly browned and crusty, and cheese is nicely melted.
  8. Remove from oven and let sit a couple minutes, then serve!
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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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