Lasagna Soup with Gluten-Free Option

By contributing writer Tessa

This lasagna soup is filled with delicious lasagna flavors but doesn’t require all the assembly time that the casserole does. And it can easily be made gluten free.

This lasagna soup is filled with delicious lasagna flavors but doesn't require all the assembly time that the casserole does. It can easily be made gluten free.

My mom’s lasagna was always a huge hit growing up. Years ago I saw a picture for a lasagna soup and thought it was totally brilliant. What a creative idea! When I recreated it using my mom’s recipe as a base, I was not disappointed.

It really does taste just like lasagna in soup form and comes together in under 30 minutes. With most kids adoring noodles and cheese, you have an added bonus of a totally family-friendly recipe.

So get cooking and make a warming, comforting bowl of lasagna soup!

Lasagna Soup (with Gluten-Free Option)
Serves: 6
 
Ingredients
  • 10 ounces lasagna noodles (gluten-free noodles can be used)
  • 2 tablespoons coconut oil or other fat for sauteing
  • 1 pound ground beef
  • 1 large onion finely chopped
  • 4 cloves minced garlic
  • 3 teaspoons Italian seasoning or 1 teaspoon each oregano, thyme, and basil
  • 1 teaspoon sea salt, or to taste
  • 6 - 8 cups homemade chicken or beef stock (amount depends on how brothy you like it)
  • 24 ounces favorite spaghetti sauce (could use a full can of pureed stewed tomatoes in a pinch)
  • 8 ounces shredded mozzarella
  • 8 ounces cottage cheese or ricotta cheese
  • 4 ounces grated Parmesan cheese
Instructions
  1. Cook the lasagna noodles until al dente (still firm when bitten) and set aside.
  2. In a large stock pot over medium heat, saute the onion, garlic, and ground beef until meat is cooked through.
  3. Stir in the spices and sea salt.
  4. Stir in the broth and spaghetti sauce until combined.
  5. Bring to a slow boil, reduce heat, cover and simmer for 15 minutes to let flavors blend.
  6. Meanwhile, mix together the three cheeses in a bowl and set aside with the cooked noodles.
  7. To serve, place some noodles in a bowl, top with the hot soup, then dollop preferred amount of cheese mixture on top, mixing to melt.
Notes
Any pasta shape can work in this recipe

I have a dairy-free "cheese" sauce that could be used too. You can find it as part of my mom's lasagna recipe here.

This lasagna soup is filled with delicious lasagna flavors but doesn't require all the assembly time that the casserole does. It can easily be made gluten free.

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This post may contain a link to an affiliate. See my disclosure policy for more information.

Bacon Wrapped Jalepeño Poppers

By contributing writer Tessa

We have loved jalapeño poppers in our household for years!  They make a great appetizer or a fun football snack.  Everyone always loves these – it’s just an added bonus they are free of gluten and all grains!

Jalapeño poppers make a great appetizer or a fun football snack. Everyone always loves these. They just happen to be gluten free and grain free.

There is a lot of room for creativity with this recipe.  I have shared our most frequently used recipe, but if your family is not huge on spice, then make this a bubbly hot dip to be served with fresh vegetables, crackers, or bread chunks!  The bacon can be wrapped around the poppers or cooked and chopped and then mixed into the cheese filling.

And if you are dairy free, I have even made these with a cashew cream cheese and Daiya cheese shreds!

However you make them, enjoy some popper amazingness!

Jalapeño poppers make a great appetizer or a fun football snack. Everyone always loves these. They just happen to be gluten free and grain free.

Bacon Wrapped Jalepeño Poppers
Serves: 6
 
Ingredients
  • 12 jalapeños, seeded and halved lengthwise
  • 8 ounces cream cheese (low fat is fine, not fat free)
  • 4 ounces grated sharp flavored cheese (play with the varieties)
  • 2 tablespoons chopped pickled jalapeños (optional)
  • 2 cloves garlic, minced (optional)
  • 12 thin slices favorite bacon, cut in half lengthwise*
Instructions
  1. Preheat oven to 400° F.
  2. In the bowl of your mixer, mix the cream cheese, cheese, jalapenos, and garlic until well blended.
  3. Take approximately 2 teaspoons of filling and stuff the jalapeno halves.
  4. If you are wrapping the bacon, take a half strip and wrap around each pepper. I often do not need the whole slice and will tear off the extra to use on the next.
  5. Place poppers on a cookie sheet and bake for about 25 minutes until bacon is crispy.
Notes
*If your slices are too thick, they will not crisp up in the oven in the allotted time. You can try par-cooking them first, or just crisp them up, chop them, and mix into the cheese mixture.

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This post may contain a link to an affiliate. See my disclosure policy for more information.

Paleo Boot Tracks Cookies

By contributing writer Tessa

Years ago I discovered the creative idea of boot tracks cookies in a magazine, and I used the recipe for years. It is a really fun and easy Christmas cookie that I have modified to be paleo.

These paleo boot tracks cookies are really fun and easy for Christmas. The picture of boot tracks in the snow makes for a festive and unique cookie.

All my favorite recipes of the past have to be modified for our preferences today. These paleo boot tracks cookies are kid pleasers because the whole picture of boot tracks in the snow makes for a festive and unique cookie.

Even better, with no oven, these are a snap to throw together and serve in under 10 minutes. My kids love sprinkling the “snow” over the top, but it is totally optional. You could also drizzle melted dark chocolate or white chocolate (or both!)

These paleo boot tracks cookies are really fun and easy for Christmas. The picture of boot tracks in the snow makes for a festive and unique cookie.

Paleo 'Boot Tracks' Cookies
Serves: 30
 
Ingredients
  • ½ cup butter (coconut oil should work well too)
  • ⅔ cup granulated sugar (I used palm sugar, may use part stevia too)
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons avocado oil (this prevents the cookies from sticking to the iron)
  • ¼ teaspoon sea salt
  • ¾ cup almond flour
  • ½ cup tapioca flour
  • ¼ cup cocoa powder
Instructions
  1. Preheat a waffle iron.
  2. In the bowl of a mixer, beat the butter and sugar until creamy.
  3. Beat in the eggs, vanilla, and oil.
  4. With the mixer still running, sprinkle in the sea salt, followed by the three remaining ingredients.
  5. You may stir in some white or dark chocolate chips if desired.
  6. Drop about 2 teaspoons of thick batter into each waffle segment (ungreased). Cook for about 1 minute until set.
  7. Remove with a fork to a cooling rack and continue until the batter is gone.
  8. Drizzle with melted white or dark chocolate OR sift some powdered sugar over the top to look like snow!

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Visit our Recipe Index for more ideas or check out more recipes from Tessa.

 

This post may contain a link to an affiliate. See my disclosure policy for more information.

Pumpkin Cheesecake Bites

By contributing writer Tessa

These Pumpkin Cheesecake Bites are so quick and easy to throw together, and they’re utterly delicious – perfect for your next gathering this holiday season! And as a bonus, they’re gluten free.

These Pumpkin Cheesecake Bites are so quick and easy to throw together, and they're utterly delicious - perfect for your next gathering this holiday season! And as a bonus, they're gluten free.

Pumpkin and cheesecake is a match made in fall heaven. Years ago, I used to make little bites of cheesecake with Nilla wafers as a crust. While I knew I could create a gluten free equivalent, I figured going crustless would make it even easier.

The water in the pumpkin makes these cheesecake bites more moist than plain cheesecake, but you will be hard pressed to keep these around the house for long!

Gluten Free Pumpkin Cheesecake Bites
Serves: Makes 24 mini cheesecakes
 
Ingredients
  • 8 ounces cream cheese, at room temperature
  • ⅓ cup pumpkin puree
  • ⅓ cup palm sugar (or any granulated sugar)
  • 1 egg
  • 2 teaspoons vanilla extract
  • ¼ teaspoon cinnamon (could use pumpkin pie spice)
  • Whipped cream or caramel sauce for topping
Instructions
  1. Preheat oven to 350° F and line 2 mini cupcake tins with paper liners (24 total).
  2. In the bowl of a food processor or blender, whir all ingredients except the whipped cream or caramel sauce until smooth and creamy.
  3. Pour batter into liners, filling about ⅔ full. Bake in the preheated oven for 20 - 25 minutes until set.
  4. Chill for at least two hours and serve with desired toppings.

These Pumpkin Cheesecake Bites are so quick and easy to throw together, and they're utterly delicious - perfect for your next gathering this holiday season! And as a bonus, they're gluten free.

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This post may contain a link to an affiliate. See my disclosure policy for more information.