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Cucumber Cream Cheese Spread

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This 5 Ingredient Cucumber Cream Cheese Spread is called “cucumber crack” because it’s highly addictive! The combination of creamy cream cheese and cool cucumber is sure to be a hit at home or at any gathering. This spread works well as a topping for crackers, or as a dip for chips or your favourite veggies. It also makes an incredible topping for burgers and sandwiches. 

Cucumber Cream Cheese Spread

FAQ’s About Making Cucumber Cream Cheese Spread:

Is Cucumber Cream Cheese Spread Gluten Free? – Yes! This Cucumber Cream Cheese Spread Recipe is naturally gluten free. The spread is low carb and keto friendly as well!

How Should I Eat Cucumber Spread? – This spread works well on burgers and sandwiches, as a topping for crackers, or as a dip for chips or your favourite veggies.

What Else Can I Add to the Cucumber Spread? – You can customize it to your tastes—add in some diced onion for a savoury kick, or even some chopped herbs like parsley or dill.

How Do You Make This Spread Lighter? – Use light cream cheese instead of full-fat cream cheese to make it lighter with less calories.

Can I Make This Spread Ahead of Time? – Yes! You can absolutely make this spread ahead of time to use for a party, gathering, potluck, or snack. Let it chill out in the refrigerator for a few hours or overnight.

Can I Grate the Cucumber Instead of Dicing It? – Yes you can, although I do prefer it finely chopped rather than grated. If you prefer to grate the cucumber, you’ll need to squeeze out a little more of the water before adding to the cream cheese mix. Otherwise, the mixture will end up watery.

Cucumber Cream Cheese Spread

What Ingredients Do You Need to Make Cucumber Cream Cheese Spread?

This spread only uses 5 simple and budget-friendly ingredients. Here’s what you’ll need: (See recipe card below for full printable recipe)

  • Cucumber – Seedless English Cucumbers
  • Green Onion
  • Cream Cheese
  • Garlic – Puree
  • Salt

Cucumber Cream Cheese Spread

How Do You Make Cucumber Cream Cheese Spread?

Here’s how to make it: (See recipe card below for full printable recipe)

Step 1: Finley dice the cucumber and use a thick paper towel, tea towel or cheese cloth to squeeze out most of the liquid. Then, chop up the green onion.

Step 2: In a mixing bowl, add the cream cheese, garlic puree and salt. Mix (using a stiff spoon or mixer) until softened. Then add the cucumber and green onion, stirring until fully combined.

Step 3: Refrigerate until ready to serve. Enjoy!

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Cucumber Cream Cheese Spread

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Cucumber Cream Cheese Spread

Recipe Notes For Making The Best Cucumber Cream Cheese Spread:

  • The spread will last up to 4 days in the fridge. Store the cucumber spread in a container with a tight-fitting lid or covered with plastic wrap.
  • Feel Free to Increase the garlicky goodness if desired.
  • Top with chopped fresh herbs like parsley, chives, basil, or dill before serving!
  • Swap out the green onion for shallots or scallions for a more delicate flavour.
  • To cut down on calories, use low-fat cream cheese spread instead of regular cream cheese.
  • Add a dash of lemon or lime juice for a tangier taste.
  • You can mince the garlic or use garlic powder instead of using garlic puree if preferred.
  • Only a small amount of liquid squeezed out of the diced cucumbers. You could skip that step if needed. The spread will still be quite thick.

Cucumber Cream Cheese Spread

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Cucumber Cream Cheese Spread

Cucumber Cream Cheese Spread

This 5 Ingredient Cucumber Cream Cheese Spread is called "cucumber crack" because it's highly addictive! The combination of creamy cream cheese and cool cucumber is sure to be a hit at home or at any gathering.
5 from 6 votes
Print Pin Rate
Course: Appetizer, Snack
Cuisine: American
Keyword: Appetizer, gluten free, Low Carb, snacks
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Author: Lyndsay Baker

Ingredients

  • 1 Cup English Cucumber finely diced
  • 1/4 Cup Green Onion diced
  • 8 Oz Cream Cheese
  • 1 Tsp Garlic puree
  • 1/2 Tsp Salt

Instructions

  • Finley dice the cucumber and use a thick paper towel, tea towel or cheese cloth to squeeze out most of the liquid. Then, chop up the green onion.
  • In a mixing bowl, add the cream cheese, garlic puree and salt. Mix (using a stiff spoon or mixer) until softened. Then add the cucumber and green onion, stirring until fully combined.
  • Refrigerate until ready to serve. Enjoy!

Notes

  • Serve with gluten free crackers, potato chips, tortilla chips, veggies, or spread on a burger or cucumber sandwich.
  • Top with chopped fresh herbs like parsley, chives, basil, or dill before serving!

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Cucumber Cream Cheese Spread

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Gluten Free Cucumber Cream Cheese Spread Recipe

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Texas Chili Recipe

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This flavourful Texas Chili Recipe is made with tender chunks of beef, plenty of spicy seasoning, and no beans! It makes an easy dinner and is perfect for entertaining, for Game Day, or for cozy evenings with the Family.

Texas Chili Recipe

FAQ’s About Making Texas Chili Recipe:

What is the Difference Between Texas Chili and Regular Chili? – Texas Chili is made without Beans and uses stew beef instead of ground beef. It’s designed to let the flavours of beef and peppers prevail, and only uses stew beef, peppers and chili sauce.

When Should I Make Texas Chili? Texas Chili is perfect for game day, tailgate parties, cookouts and crockpots!

Can I eat Texas Chili if I’m on a Gluten Free diet? – Yes! This Texas Chili Recipe is naturally gluten free.

Can I Make a Homemade Chili Sauce Instead of Using a Store Bought One? – Yes, you can make your own chili sauce. The best peppers to use are sweet dried chiles like costeño, New Mexico, or choricero, hot dried chiles such as arbol, ancho, mulatto, ñegro, or pasilla. These peppers make a delicious chili sauce but they can be hard to find depending on where you live.

What Do You Serve Texas Chili With? – Serve the rich and flavourful chili alone or with tortilla chips, chopped cilantro, sour cream and shredded cheddar.

Texas Chili Recipe

What Ingredients Do You Need to Make Texas Chili?

Here’s how to make this delicious Texas chili: (See recipe card below for full printable recipe)

  • Boneless Beef Chuck Roast (or use beef stew meat)
  • Olive Oil
  • Onions
  • Garlic
  • Bottle of Chili Sauce 
  • Beef Broth
  • Jalapeños
  • Cumin
  • Chili Powder
  • Garlic Powder
  • Brown Sugar
  • Salt
  • Pepper

Texas Chili Recipe

How Do You Make Texas Chili?

To make this delicious Tex Mex Chili: (See recipe card below for full printable recipe)

Step 1: In a large frying pan or skillet over medium heat, add the oil, then the beef to the pan. Cover the beef with the cumin, chili powder and salt and pepper. Stir the beef until it’s well coated in the spice, then brown until nice and seared and mostly cooked through.

Step 2: Chop up, then add the onion to the pan with the beef. Next mince the garlic and add it along with the onion. Let cook for a minute or 2 or until the onion is softened.

Step 3: Add the beef broth to the pan and stir well. Let simmer for 4 -5 minutes, then chop the jalapeños into 1/2 inch pieces and add them to the chili. (for considerably less heat, remove the ribs and seeds)

Step 4: Add the chilli sauce to the pan. (if your pan is too small, transfer to a pot or slow cooker before adding the chili sauce) Stir until the sauce is fully incorporated into the chili.  Then stir in the brown sugar.

Step 5: Simmer, uncovered, for 1 to 1 ½ hours stirring occasionally so it doesn’t stick. If it becomes too thick, add more stock as needed. Serve with tortilla chips, sour cream and shredded cheddar.

Texas Chili Recipe

MORE EASY GLUTEN FREE DINNER RECIPES:

Texas Chili Recipe

Recipe Notes For Making The Best Texas Chili:

  • Leftovers will keep about 4-5 days in the fridge and easily reheat on the stove top or in the microwave.
  • This chili freezes perfectly. Once cooled, pack it into freezer containers or freezer bags. It will keep for up to four months.
  • Remove the ribs and seeds from the jalapeños unless you like your chili extra spicy. I recommend removing most of the ribs and seeds from the jalapeño peppers. That way you get their wonderful flavour and a just little bit of heat.
  • I find that 1 teaspoon of salt is perfect BUT if you are sensitive to salt, then I recommend starting with less and adding to taste.
  • This recipe can be made in the crockpot/ slow cooker. Transfer the chili to the crockpot after you’ve added all the ingredients, then let simmer on high for 4 hours or on low for 6 hours.
  • Using bottled chili sauce. I live in a rural area, where most of the chilis aren’t easily available. I prefer to use a pre made chili sauce for that reason. Feel free to use a homemade chili sauce or another brand if preferred.

Texas Chili Recipe

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Texas Chili Recipe

Texas Chili Recipe

This flavourful Texas Chili Recipe stands out from the rest, thanks to tender chunks of beef, plenty of spicy seasoning, and no beans!
5 from 2 votes
Print Pin Rate
Course: Dinner
Cuisine: American, American / Mexican, Tex Mex
Keyword: beef, Dinner, gluten free, Tex Mex
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 4
Author: Lyndsay Baker

Ingredients

  • 2 lbs Boneless Beef Chuck Roast, trimmed and cubed  (or use beef stew meat)
  • 1 Tbsp Olive oil
  • 2 Onions small
  • 6 Cloves Garlic
  • 1 Bottle Chili Sauce 455 ml
  • 2 Cups Beef Broth
  • 6 Jalapeños
  • 1 Tsp Cumin
  • 1 Tbsp Chili Powder
  • 1 Tbsp Brown Sugar
  • 1 Tsp Salt
  • 1/2 Tsp Pepper

Instructions

  • In a large frying pan or skillet over medium heat, add the oil, then the beef to the pan. Cover the beef with the cumin, chili powder and salt and pepper. Stir the beef until it's well coated in the spice, then brown until nice and seared and mostly cooked through.
  • Chop up, then add the onion to the pan with the beef. Next mince the garlic and add it along with the onion. Let cook for a minute or 2 or until the onion is softened.
     
  • Add the beef broth to the pan and stir well. Let simmer for 4 -5 minutes, then chop the jalapeños into 1/2 inch pieces and add them to the chili. (for considerably less heat, remove the ribs and seeds)
  • Add the chilli sauce to the pan. (if your pan is too small, transfer to a pot or slow cooker before adding the chili sauce) Stir until the sauce is fully incorporated into the chili.  Then stir in the brown sugar.
  • Simmer, uncovered, for 1 to 1 ½ hours stirring occasionally so it doesn’t stick. If it becomes too thick, add more stock as needed. Serve with tortilla chips, sour cream and shredded cheddar. 

Notes

  • This recipe can be made in the crockpot/ slow cooker. Transfer the chili to the crockpot after you've added all the ingredients then let simmer on high for 4 hours or on low for 6 hours. 
  • Use diced boneless chuck roast or beef stew meat for this recipe. Either option will work well!
  • If using stewing beef, the slow cooker is a great option because it will also help ensure the beef gets nice and tender. 

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Texas Chili Recipe

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GLUTEN FREE TEXAS CHILI RECIPE

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Creamy Jalapeño Sauce

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This incredibly easy to make Creamy Jalapeño Sauce tastes great on everything. It’s a must-make if you like Jalapeños! The delicious sauce is perfect for adding flavour to tacos, nachos, or burgers and is amazing as a topping for steak, chicken or fish. It can be made as spicy or as mild as you want it to be, depending on how many seeds you add. 

Creamy Jalapeño Sauce

FAQ’s about Making Creamy Jalapeño Sauce

Is this Creamy Jalapeño Sauce Spicy? –  No, it’s not spicy. If all of the seeds are removed, there is only very slight heat. If you like your jalapeño sauce spicy, you can mix some of the jalapeño seeds in or add chili pepper flakes, cayenne pepper.

What do you put Creamy Jalapeño Sauce on? – This is one of keep in the fridge and put on everything kind of sauces. Some of my favourite things to put this sauce on are: tacos, nachos, burgers, hot dogs, baked potatoes, salads, eggs and steak. I’m sure it would be so good on many other things too.

Can I eat Creamy Jalapeño Sauce if I’m on a Gluten Free diet? – Yes! Creamy Jalapeño Sauce is naturally gluten free. The delicious taco sauce is low carb and keto approved as well. 

Is Creamy Jalapeño Sauce Vegan? – Yes, this Creamy Jalapeño Sauce can easily be made dairy free, vegetarian and vegan by skipping the sour cream. The sauce will still be deliciously creamy without the sour cream. So feel free to skip it if you’d prefer to.

Can I use a food processor instead of using a blender? – It may not be as smooth as a blender, but it will work out well.

What oil should I use to make Jalapeño Sauce? – I’ve used olive oil, avocado oil and a more neutral oil like sunflower or canola oil. I personally don’t think it matters that much and prefer either avocado or olive oil. However, some people prefer canola oil for a more neutral flavour.

Creamy Jalapeño Sauce

What Ingredients Do You Need to Make Creamy Jalapeño Sauce?

Here’s what you’ll need to make this delicious jalapeño taco sauce: (See recipe card below for full printable recipe)

  • Jalapeños – Fresh
  • Onion – Small yellow onion
  • Garlic – Fresh Cloves
  • Sour Cream – Optional (can be skipped if preferred)
  • Lime juice – Can be swapped out for white vinegar
  • Salt – I use sea salt
  • Oil – Avocado or olive oil

Creamy Jalapeño Sauce

How Do You Make Creamy Jalapeño Sauce?

Here’s how to make this creamy jalapeño sauce: (See recipe card below for full printable recipe)

Step 1: Remove the ribs and seeds from the jalapeños then slice them into 1/2 inch slices. Dice the onion and garlic.

Step 2: Add the jalapeños, onions and garlic to a pot and add just enough water to cover. Bring to a boil and let simmer for 10 – 12 minutes. Strain the peppers but make sure to keep some of the water for later.

Step 3: Add the cooked jalapeños, onions and garlic to a blender along with the lime juice, sour cream and salt. Add 1/4 cup of the jalapeño water and blend until smooth, 1 -2 minutes. (add a little more of the jalapeño water if needed)

Step 4: While the blender is still running, gradually pour in the oil. Continue processing until the mixture becomes creamy.

Step 5: Chill in the refrigerator until you’re ready to serve it. Enjoy!

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Creamy Jalapeño Sauce

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Creamy Jalapeño Sauce

Recipe Notes For Making The Best Creamy Jalapeño Sauce:

  • Remove the ribs and seeds from the jalapeños unless you like your sauce extra spicy. I recommend removing the ribs and seeds from the jalapeño peppers. That way you get their wonderful flavour and a little bit of heat, but not overwhelmingly so.
  • If you’d like to add little spice to your jalapeño sauce, you can add some or all of the jalapeño seeds along with the jalapeño.
  • Store the sauce in an airtight container in the fridge for up to 1 week.
  • You can use a food processor instead of using a blender. It may not be as smooth as a blender, but it will work out well.
  • The jalapeños, onions and garlic can be sautéed in a frying pan instead of being boiled, if preferred.
  • I find that 1 teaspoon of salt is perfect BUT if you are sensitive to salt, then I recommend starting with less and adding to taste.
  • Adding sour cream is optional. The sauce can easily be made dairy free, vegetarian and vegan by skipping the sour cream. It will still be deliciously creamy without the sour cream. So feel free to skip it if you’d prefer to.

Creamy Jalapeño Sauce

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Creamy Jalapeño Sauce

Creamy Jalapeño Sauce

This incredibly easy to make Creamy Jalapeño Sauce tastes great on everything. It's a must-make if you like Jalapeños! The delicious sauce is perfect for adding flavour to tacos, nachos, or burgers and is amazing as a topping for steak, chicken or fish.
5 from 4 votes
Print Pin Rate
Course: Sauce
Cuisine: American / Mexican
Keyword: gluten free, Jalapeno, sauce, taco
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 18 minutes
Servings: 12
Author: Lyndsay Baker

Ingredients

  • 10 Jalapeños
  • 1 small Onion
  • 4 cloves Garlic
  • 2 Tbsp Sour Cream optional
  • 2 Tbsp Lime Juice
  • 1 Tsp Salt
  • 1/2 Cup Oil

Instructions

  • Remove the ribs and seeds from the jalapeños then slice them into 1/2 inch slices. Dice the onion and garlic.
  • Add the jalapeños, onions and garlic to a pot and add just enough water to cover. Bring to a boil and let simmer for 10 - 12 minutes. Strain the peppers but make sure to keep some of the water for later. 
  • Add the cooked jalapeños, onions and garlic to a blender along with the lime juice, sour cream and salt. Add 1/4 cup of the jalapeño water and blend until smooth, 1 -2 minutes. (add a little more of the jalapeño water if needed) 
     
  • While the blender is still running, gradually pour in the oil. Continue processing until the mixture becomes creamy. (you can turn off the blender and add the oil if needed)
  • Chill in the refrigerator until you're ready to serve it. Enjoy!
     

Notes

  • Adding sour cream is optional. The sauce can easily be made dairy free, vegetarian and vegan by skipping the sour cream. It will still be deliciously creamy without the sour cream. So feel free to skip it if you'd prefer to. 
  • I like the sauce on the milder side, so I seeded and ribbed the jalapeños before chopping, but you can leave the seeds and ribs in if you prefer it spicy.
  • I’ve used olive oil, avocado oil and a more neutral oil like sunflower or canola oil. I personally don’t think it matters that much and prefer either avocado or olive oil. However, some people prefer canola oil for a more neutral flavour.

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Creamy Jalapeño Sauce

 

More Easy Gluten Free Recipes:

If you Love this Easy Gluten Free Creamy Jalapeño Sauce Recipe, check out some of my other Gluten Free Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

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Gluten Free Creamy Jalapeño Sauce Recipe

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Pickle De Gallo

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 This Pickle de Gallo combines the delicious crunch and flavours of dill pickles with the snackability of Pico de Gallo. The recipe comes together in just minutes and is fresh, healthy, low carb and low calorie. Serve it as a dip with tortilla chips, or as a topping for burgers, hot dogs or grilled chicken. 

Pickle De Gallo

FAQ’s About Making Pickle De Gallo

What is Pickle De Gallo? – Pickle De Gallo is a twist on a traditional Pico de Gallo. Pickles replace fresh tomato in a fresh, chunky pickle salsa/ topping. It’s so simple and yet gives such a great boost of flavours, putting it on the map as an awesome condiment.

What do you serve Pickle De Gallo with? – My favourite thing to serve with pickle de gallo is tortilla chips or plain ruffles potato chips.

Can Pickle De Gallo be used as a topping? Yes, it’s amazing as a topping on tacos, burritos, nachos, hotdogs, burgers, sandwiches, grilled chicken, pork or salmon.

What Kind of pickle should I use? –  I recommend a garlicky Kosher-style dill pickle. Pickles from the refrigerated section are especially nice, because they maintain their bite. However, any dill pickle will work for this recipe.I don’t recommend sweet or bread & butter pickles for this recipe.

Is Pickle De Gallo spicy? – No, it’s not spicy. The recipe uses 1 jalapeno pepper but if all of the seeds are removed, there is only very slight heat. If you like your salsa spicy, you can mix some of the jajapeno seeds in with the jalapeno or add chili pepper flakes, cayenne pepper, or chili powder.

Can I eat Pickle De Gallo if I’m on a Gluten Free diet? – Yes! Pickle de gallo is naturally gluten free. The delicious pickle salsa is low carb and keto approved as well. 

Is Pickle De Gallo Vegan? – Yes, Pickle de gallo is dairy free, vegetarian and vegan. 

Pickle De Gallo

What Ingredients Do you Need To Make Pickle De Gallo?

Here’s what you’ll need to make this pickle salsa: (See recipe card below for full recipe)

  • Pickles – use dill pickles. Chop them up into equal sized, small pieces
  • Red Pepper – diced
  • Onion – diced
  • Jalapeno – seeds removed
  • Garlic – fresh minced
  • Dill – fresh
  • Pickle Juice – from the jar

Pickle De Gallo

How Do You Make Pickle De Gallo?

Here’s how to make this easy fresh pickle salsa: (See recipe card below for full printable recipe)

Step 1: Dice the pickles, red pepper, onion, jalapeno and garlic very small and uniform. Then chop the fresh dill.

Step 2: Stir together all ingredients in a medium bowl. Allow to rest in refrigerator for about 1 hour to allow the flavours to develop. Toss again before serving.

Step 3: Enjoy as a dip/salsa with tortilla chips or relish on a hot dog or grilled chicken!

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Pickle De Gallo

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Pickle De Gallo

Recipe Notes For Making The Best Pickle De Gallo:

  • Leftovers should be stored in an airtight container in the fridge and eaten within 4 days.
  • You can serve this immediately, but the chill time allows the flavours to meld & marry nicely.
  • To add a little spice to your pickle de gallo, you can add some of the jalapeno seeds along with the jalapeno. You can also use 2 or 3 jalapenos if desired. Another option is to add a few dashes of hot sauce to the mix.
  • You can leave out the jalapeno if you prefer to but if you remove all the seeds, the jalapeno only adds a very slight amount of heat.
  • Red bell pepper can be replaced with yellow, green or orange bell pepper.
  • Don’t Freeze this salsa. Because of the fresh, uncooked vegetables, this is not a good candidate for freezing. Freezing it would change the consistency of the salsa.

Pickle De Gallo

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Pickle De Gallo

Pickle De Gallo

This Pickle de Gallo combines the delicious crunch and flavours of dill pickles with the snackability of Pico de Gallo. The recipe comes together in just minutes and is fresh, healthy, low carb and low calorie. Serve it as a dip with tortilla chips, or as a topping for burgers, hot dogs or grilled chicken. 
5 from 6 votes
Print Pin Rate
Course: Appetizer, Snack
Cuisine: American
Keyword: Appetizer, Dip, gluten free, Pickle
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Author: Lyndsay Baker

Ingredients

  • 2 Cups Pickles chopped
  • 1/2 Cup Red Pepper
  • 1/4 Cup Onion
  • 1 Jalapeno
  • 2 Cloves Garlic
  • 1/4 Cup Dill fresh
  • 1/4 Cup Pickle Juice

Instructions

  • Dice the pickles, red pepper, onion, jalapeno and garlic very small and uniform. Then chop the fresh dill.
  • Stir together all ingredients in a medium bowl. Allow to rest in refrigerator for about 1 hour to allow the flavours to develop. Toss again before serving.
  • Enjoy as a dip/salsa with tortilla chips or relish on a hot dog or grilled chicken!

Notes

  • To add a little spice to your pickle de gallo, you can add some of the jalapeno seeds along with the jalapeno. You can also use 2 or 3 jalapenos if desired. Another option is to add a few dashes of hot sauce to the mix. 
  • You can leave out the jalapeno if you prefer to but if you remove all the seeds, the jalapeno only adds a very slight amount of heat.
  • I recommend dill pickles for this salsa. Pickles from the refrigerated section maintain a lot of their crunch and are especially good here. But any dill pickles will work for this recipe.

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Pickle De Gallo

More Easy Gluten Free Recipes:

If you Love this Easy Gluten Free Pickle De Gallo Recipe, check out some of my other Gluten Free Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to these recipes, but please DO NOT COPY/PASTE the recipes or instructions to social media/websites. Please consider using a photo with a link to the recipe instead.

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Gluten Free Pickle De Gallo Recipe

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Spanakopita Pasta

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This 20 minute Spanakopita Pasta is inspired by the Greek dish called Spanakopita. It’s loaded with fresh spinach and feta cheese for an unbelievably delicious Greek flavour! It has all the flavours of spanakopita without all the effort! Made in one pot, it’s an easy recipe the whole family enjoy! 

Spanakopita Pasta

FAQ’s About Making Spanakopita Pasta:

What is Spanakopita Pasta? – It’s an easy to make pasta dish that puts a fun and tasty twist on spanakopita, a savory Greek spinach pie, turning it into a pasta sometimes called spanakopipasta.

What is Spanakopita? – Spanakopita is a popular Greek dish that is a type of savory pie. It has layers of crisp, flaky phyllo dough stuffed with a creamy cheese and spinach filling. Cooked in the oven until golden brown, spanakopita can be baked in a large casserole dish and sliced into squares or molded into triangular hand pies or rolls.

Is this Pasta Dish Gluten Free? – The Pasta is gluten free as long as you use gluten free noodles and Alfredo sauce. Everything else in the dish is naturally gluten free. You can use regular pasta if you’re not gluten free.

Can I add meat to Spanakopita Pasta? – Yes, grilled chicken, steak or shrimp would go perfectly with this pasta.

Will frozen spinach work in place of the fresh spinach? Yes, frozen spinach will work. You need to thaw the spinach then squeeze out most of the liquid before adding it to the pasta.

Spanakopita Pasta

What Ingredients Do You Need to Make Spanakopita Pasta?

Here’s what you’ll need to make this yummy spinach and feta pasta: (See recipe card below for full recipe)

  • Fresh Spinach
  • Small Onion
  • Garlic
  • Olive Oil
  • Green Onions
  • Fresh Dill
  • Fresh Parsley
  • Feta Cheese
  • Alfredo Sauce
  • Spaghetti Noodles – gluten free
  • Butter
  • Parmesan Cheese
  • Salt

Spanakopita Pasta

How Do You Make Spanakopita Pasta?

Here’s how to make the delicious spanakopita noodles: (See recipe card below for full recipe)

Step 1: Dice the onion and chop the green onion and garlic. Then loosely chop the spinach, fresh dill and fresh parsley.

Step 2: Cook the pasta according to package instructions. While the pasta cooks, heat the oil in a frying pan and cook the garlic and onions over a low-medium heat for 2 minutes, stirring. Add the spinach, dill and parsley and cook until wilted. Add the alfredo sauce and 3/4 of the feta cheese and let simmer on low until the pasta is ready.

Step 3: Drain the pasta, the return it to the pot. Add the butter and gently stir until the noodles are coated then add the parmesan cheese and salt to the noodles. Gently toss until the parmesan is mixed it.

Step 4: Gently mix the spanakopita spinach mixture with the pasta. Top with remaining crumbled feta, extra fresh dill, parsley and season to taste.

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Spanakopita Pasta

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Spanakopita Pasta

Recipe Notes For Making the Best Spanakopita Pasta:

  • Adding butter and parmesan cheese to the noodles is optional. It does add a nice flavour and texture to the dish but the recipe will still work, if you’d rather leave it out.
  • Frozen spinach will work for this recipe. You need to thaw the spinach then squeeze out most of the liquid before adding it to the pasta.
  • Leftovers can be kept for for up to 2-3 days in the fridge, in an airtight container.
  • Spanakopita Pasts is just as good cold as it is hot. So if you’re looking for something a bit different, try making this recipe as a pasta salad.
  • You can add more Alfredo sauce to the dish, if you prefer a saucier pasta.

Spanakopita Pasta

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Spanakopita Pasta

Spanakopita Pasta

This 20 minute Spanakopita Pasta is Inspired by our favourite Greek pie, Spanakopita. It's loaded with fresh spinach and feta cheese for an unbelievably delicious Greek flavour!
4.67 from 9 votes
Print Pin Rate
Course: Dinner
Cuisine: American, Greek
Keyword: Dinner, feta, gluten free, pasta, spinach
Prep Time: 8 minutes
Cook Time: 12 minutes
Servings: 4
Author: Lyndsay Baker

Ingredients

  • 3 Cups Spinach fresh
  • 1 Small Onion
  • 2 Cloves Garlic
  • 2 Tbsp Olive Oil
  • 1/4 Cup Green Onions chopped
  • 1/4 Cup Dill fresh
  • 1/4 Cup Parsley fresh
  • 6 oz Feta Cheese
  • 1/2 Cup Alfredo Sauce gluten free
  • 8 oz Spaghetti Noodles gluten free
  • 2 Tbsp Butter
  • 2 Tbsp Parmesan Cheese
  • 1/2 Tsp Salt

Instructions

  • Dice the onion and chop the green onion and garlic. Then loosely chop the spinach, fresh dill and fresh parsley.
  • Cook the pasta according to package instructions. While the pasta cooks, heat the oil in a frying pan and cook the garlic and onions over a low-medium heat for 2 minutes, stirring. Add the spinach, dill and parsley and cook until wilted. Add the alfredo sauce and 3/4 of the feta cheese and let simmer on low until the pasta is ready.
  • Drain the pasta, the return it to the pot. Add the butter and gently stir until the noodles are coated then add the parmesan cheese and salt to the noodles. Gently toss until the parmesan is mixed it.
  • Gently mix the spanakopita spinach mixture with the pasta. Top with remaining crumbled feta, extra fresh dill, parsley and season to taste.

Notes

  • Frozen spinach will work for this recipe. You need to thaw the spinach then squeeze out most of the liquid before adding it to the pasta. 

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Spanakopita Pasta

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Club Sandwich Skewers

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These Club Sandwich Skewers are easy to put together and are so fun to eat! They bring a twist to an everyday lunch or make a fun appetizer to share with friends and family. The delicious turkey club sandwiches on a stick are loaded with: turkey, bacon, cheese, tomatoes, lettuce and garlic bread!  

Club Sandwich Skewers

Why You’ll Love These Club Sandwich Skewers

Here’s why you’re going to want to make this recipe:

  • They’re portable, easy to put together, and so fun to eat!
  • They only use 3 pieces of gluten free bread for 6 sandwiches.
  • Perfect for a light lunch or a picnic and easy to whip up for a large crowd.
  • Easier to eat and also exciting for fussy eaters (we’re looking at you kids!).
  • Sandwich Skewers are a fun twist on an old classic.

Club Sandwich Skewers

What Ingredients Do You Need To Make Club Sandwich Skewers?

Here’s what you’ll need to make 6 sandwich skewers:

  • 12 Slices Turkey – deli meat
  • 6 Slices Bacon
  • 3 Slices Bread – gluten free
  • 12 Squares of Cheese – I use cheddar 
  • 12 Cherry Tomates
  • 18 pieces of Lettuce (small pieces)
  • 3 Tbsp Butter
  • 1/2 Tsp Garlic Puree
  • 6 Skewers – 12 ” wooden or metal skewers 

Club Sandwich Skewers

How Do You Make Club Sandwich Skewers?

Here’s how to make these deliciously easy sandwich skewers:

Step 1: Cook bacon according to package directions.

Step 2: Combine the butter and garlic puree, then spread over the pieces of bread on both sides. Use a frying pan to grill the bread (grilled cheese style) until both sides are browned. Next cut each of the pieces of bread into 6 pieces.

Step 3: Slice each piece of cheese and bacon to divide into four pieces. Set aside.

Step 4: Thread 12”- skewers in the following order: bread, lettuce, tomato, bacon, cheese, turkey, bread. Repeat the same order once more. Then follow the same directions again for the remaining 5 skewers.

Step 5: Serve skewers with ranch dressing or mayonnaise for dipping.

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Club Sandwich Skewers

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Club Sandwich Skewers

Recipe Notes For Making the Best Club Sandwich Skewers

  • Serve the sandwich skewers with dip. You can serve the skewer with ranch, mayo or honey mustard. You can also drizzle a little bit of salad dressing over the skewers before eating if you prefer.
  • Keep sandwich leftovers refrigerated. If you’re making them ahead of time, wrap the sandwich skewers tightly with plastic wrap or aluminum foil and pack them in an airtight container.
  • To make a hole in the cheese without breaking the cheese in half, try using a skewer to gently make a pilot hole. Flip the cheese over and poke the skewer through from both sides.
  • To fold the turkey, try folding the slice accordion or paper fan style. Then fold in half by folding the bottom up before skewering.
  • Any type of lunch meat or hard cheese can used for this recipe.
  • Grilling the bread before skewering is optional. You can toast and butter the bread instead of grilling it, if you prefer to. You can also spread mayonnaise on the bread instead but I don’t recommend if the sandwiches are going to be sitting our for a while.
  • Garlic powder can be used instead of the garlic puree if desired. Minced garlic will also work.

Club Sandwich Skewers

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Club Sandwich Skewers

Club Sandwich Skewers

These Club Sandwich Skewers are easy to put together and are so fun to eat! They bring a twist to an everyday lunch or make a fun appetizer to share with friends and family. The delicious turkey club sandwiches on a stick are loaded with: turkey, bacon, cheese, tomatoes, lettuce and garlic bread!  
5 from 9 votes
Print Pin Rate
Course: Lunch
Cuisine: American
Keyword: Bacon, gluten free, Lunch, sandwich, skewers
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6 Skewers
Author: Lyndsay Baker

Ingredients

  • 12 Slices Turkey
  • 6 Slices Bacon
  • 3 Slices Bread gluten free
  • 12 Squares Cheese
  • 12 Cherry Tomatoes
  • 18 Pieces Lettuce small pieces
  • 3 Tbsp Butter
  • 1/2 Tsp Garlic puree
  • 6 Skewers

Instructions

  • Cook bacon according to package directions.
  • Combine the butter and garlic puree, then spread over the pieces of bread on both sides. Use a frying pan to grill the bread (grilled cheese style) until both sides are browned. Next cut each of the pieces of bread into 6 pieces.
  • Slice each piece of cheese and bacon to divide into four pieces. Set aside.
  • Thread 12”- skewers in the following order: bread, lettuce, tomato, bacon, cheese, turkey, bread. Repeat the same order once more. Then follow the same directions again for the remaining 5 skewers.
  • Serve skewers with ranch or mayonnaise for dipping.

Notes

  • Serve the sandwich skewers with dip. You can serve the skewer with ranch, mayo or honey mustard. You can also drizzle a little bit of salad dressing over the skewers before eating if you prefer.
  • Keep sandwich leftovers refrigerated. If you’re making them ahead of time, wrap the sandwich skewers tightly with plastic wrap or aluminum foil and pack them in an airtight container.

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Club Sandwich Skewers

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Jalapeño Popper Corn Salad

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This Delicious Jalapeño Popper Corn Salad is made with fresh grilled corn on the cob, bacon, jalapeños and cheddar cheese in a creamy summer salad. Grilled fresh corn is the perfect summertime food and this Jalapeño Popper Grilled Corn Salad Recipe is a new fun twist on a longtime favourite!

Jalapeño Popper Corn Salad

Why you’re going to Love this Jalapeño Popper Corn Salad

Here’e why you should make this recipe:

  • It’s an easy to make Gluten Free Side Dish Recipe that is quite hearty. It can made vegetarian for those who want to go meatless, if you exclude the bacon.
  • Can made in advance and refrigerated overnight. It’s a real crowd pleaser!
  • The corn gives this savoury salad a wonderful sweetness and crunch. The sweetness of the corn pairs so nicely with the heat of the jalapeños. And of course, bacon makes everything taste better.
  • This Jalapeño Popper Corn Salad is good warm but I think it may be even better served cold. That makes it perfect for cookouts and family get togethers.
  • Roasted corn has a fantastic flavour, which is why it’s perfect for this salad. While you can use cooked frozen or canned corn, the extra step of roasting a whole ear of corn then removing the kernels is worth it.

Jalapeño Popper Corn Salad

What Ingredients do you need to make this Jalapeño Popper Corn Salad?

To make this grilled corn salad recipe you’ll need:

  • Corn – corn on cob or use frozen corn
  • Butter – or your preferred cooking oil
  • Bacon – cooked crispy and chopped up
  • Jalapeños – sliced with the seeds removed
  • Cream cheese – for creamy jalapeño popper flavour
  • Mayonnaise – or light mayo for less calories
  • Sour cream – or greek yogurt
  • Cheddar cheese – shredded
  • Garlic powder – or minced fresh garlic
  • Green Onion – chopped
  • Salt – and pepper if desired

Jalapeño Popper Corn Salad

How do you make Jalapeño Popper Corn Salad?

Here’s how to make this easy corn salad recipe:

Step 1: Preheat the grill to medium high heat.

Step 2: Coat each corn cob with melted butter. Wrap completely with foil. Place foil wrapped corn cobs on grill, cover. Grill 15-20 minutes, rotate every 2-3 minutes. Remove the foil during the last minute or 2 to allow the smoky flavour to develop. Remove from grill and allow to cool for 10 minutes. Cut kernels off of cobs. (should yield approx 5 cups)

Step 3: Mix kernels with chopped jalapeños, bacon pieces, cream cheese, mayonnaise and sour cream. Stir.

Step 4: Stir in shredded cheese, garlic powder, green onions and salt. Enjoy.

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Jalapeño Popper Corn Salad

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Jalapeño Popper Corn Salad

Recipe Notes For Making The Best Jalapeño Popper Corn Salad

  • This recipe is very adaptable. Use mozzarella or pepper jack cheese instead of the cheddar cheese or leave the cheese out altogether. It can also be made vegetarian, if you exclude the bacon.
  • Instead of grilling the corn, boil or steam it or use canned corn or frozen corn that has been cooked.
  • To make a lower fat version, use Greek yogurt instead of sour cream and reduced-fat cream cheese and light mayo.
  • To prepare the jalapeños, cut the jalapeños into 1/4-inch slices. Trim the tail end and the stem; you can discard those. Next, you have a choice. You can remove the seeds or leave them in. The seeds, and inner membranes, hold the most heat, so removing those can be a way to adjust the heat level. Be careful what you touch with your hands.  If you happen to touch your eyes after chopping jalapeños, it will be quite uncomfortable! If you’re worried, you can always use gloves and eliminate the risk.

Jalapeño Popper Corn Salad

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Jalapeño Popper Corn Salad

Jalapeño Popper Corn Salad

This Delicious Jalapeño Popper Corn Salad is made with fresh grilled corn on the cob, bacon, jalapeño and cheddar cheese in a creamy summer salad. Grilled fresh corn is the perfect summertime food and this Jalapeño Popper Grilled Corn Salad Recipe is a new fun twist on a longtime favourite!
5 from 8 votes
Print Pin Rate
Course: Dinner, Side Dish
Cuisine: American
Keyword: corn, Dinner, gluten free, Jalapeno, Side Dish
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 8
Author: Lyndsay Baker

Ingredients

  • 5 Cups Corn 6 ears corn on the cob
  • 2 Tbsp Butter melted
  • 6 Slices Bacon cooked crispy
  • 4 Jalapeños seeds removed
  • 2 oz Cream Cheese
  • 1/3 Cup Mayonnaise
  • 1/3 Cup Sour Cream
  • 2/3 Cup Cheddar Cheese shredded
  • 2 Tbsp Green Onion chopped
  • 1 Tsp Salt

Instructions

  • Preheat the grill to medium high heat.
  • Coat each corn cob with melted butter. Wrap completely with foil. Place foil wrapped corn cobs on grill, cover. Grill 15-20 minutes, rotate every 2-3 minutes. Remove the foil during the last minute or 2 to allow the smoky flavour to develop. Remove from grill and allow to cool for 10 minutes. Cut kernels off of cobs. (should yield approx 5 cups)
  • Mix kernels with chopped jalapeños, bacon pieces, cream cheese, mayonnaise and sour cream. Stir.
  • Stir in shredded cheese, garlic powder, green onions and salt. Enjoy.

Notes

Grilling the corn gives it extra flavour, but you can use boiled or steamed corn instead or even canned corn.

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Jalapeño Popper Corn Salad

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GLUTEN FREE Jalapeño Popper Corn Salad Recipe 

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Better-Than-Takeout Pineapple Chicken

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This Better-Than-Takeout Pineapple Chicken is an Asian inspired stir-fry that’s loaded with tender chunks of chicken breast, juicy pineapple and plenty of roasted cashews. When I say better than takeout, I mean WAY better! And this recipe will take less time to make than ordering and picking up takeout too! It’s quick cooking and is so satisfying.  

Better-Than-Takeout Pineapple Chicken

Why You’ll Love This Better-Than-Takeout Pineapple Chicken

Here’s why you’re going to love this recipe:

  • The simple chicken dish is perfect for people who are on a gluten free and/or dairy free diet. 
  • The chicken is tender, the cashews are crunchy and the sauce is the perfect combination of sweet and zing. You definitely should try this easy tried and true dinner recipe!
  • When I say better than takeout, I mean WAY better! And this recipe will take less time to make than ordering and picking up takeout too! This delicious Pineapple Chicken is easy-to-make and it’s ready to eat in just 25 minutes or less.
  • This recipe tastes just as good as take-out, and is way more affordable with pantry staples like canned pineapple and cashews.
  • You can easily adapt this chicken recipe to your taste by using vegetables of choice.

Better-Than-Takeout Pineapple Chicken

What Ingredients Do you Need to Make Better-Than-Takeout Pineapple Chicken?

Here’s what you’ll need to make this Easy Chicken Dinner Recipe:

  • Chicken – Skinless boneless chicken breast
  • Soy Sauce – Gluten free
  • Corn Starch – Coating for the chicken and thickener for the sauce
  • Olive Oil – To stir fry the chicken in
  • Green Pepper – Common in pineapple cashew chicken
  • Red Onion – Adds a little colour
  • Green Onion – For the texture
  • Garlic – Fresh and flavourful
  • Ginger – Adds a bit of a kick and a ton of flavour
  • Pineapple – Canned or fresh
  • Cashews – Unsalted and roasted
  • Sweet Chili Sauce – Classic sauce used in many asian dishes
  • Rice Vinegar – For acidic flavour to balance the sweet sauce
  • Sugar – Provides a bit of sweetness to the sauce
  • Water – Optional (can be swapped for pineapple juice)

Better-Than-Takeout Pineapple Chicken

How Do you Make Better-Than-Takeout Pineapple Chicken?

Here’s how to make this delicious Pineapple Chicken:

Step 1: Chop the chicken into bite sized pieces, then add it to a mixing bowl. Cover the chicken with the soy sauce and mix until all of the chicken pieces are coated in the sauce. Next sprinkle the chicken with corn starch a little at a time until it’s all mixed in and the chicken is well coated.

Step 2: Chop up the green pepper and the red and green onions into bite sized pieces. Then mince the garlic and ginger.

Step 3: Over med heat, add the olive oil to a large frying pan or wok. Add the chicken to the pan  and brown until cooked through and caramelized. Remove the cooked chicken from the pan but leave any juices and oil behind in the pan.

Step 4: In the same pan over medium heat, cook the minced garlic and ginger until aromatic, about 30 seconds to 1 minute. Then add the green peppers and red onion. Let cook another few minutes stiring often, until the onions have softened.  Add the green onions and pineapple (along will a little pineapple juice from the can). Let simmer for 1 -2 minutes, then add the rice vinegar, sugar and sweet chili sauce.

Step 5: Add the cooked chicken back into the pan, along with the cashews. Stir until the chicken and cashews are coated with sauce adding the water if needed. Let simmer another 2-3 minutes. Serve immediately with chopped green onion and/or parsley or cilantro, as desired. Enjoy!

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Better-Than-Takeout Pineapple Chicken

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Better-Than-Takeout Pineapple Chicken

RECIPE NOTES FOR MAKING THE BEST PINEAPPLE CHICKEN

  • To ensure the recipe is gluten free, use gluten free soy sauce and gluten free sweet chili sauce.
  • Store leftovers in an air tight container in the refrigerator for up to 3 days.
  • This recipe can be made in a variety of different ways. With other vegetables like red or yellow bell peppers, broccoli or carrots. You can also swap the chicken for shrimp, pork or tofu.
  • Honey or brown sugar can be used in place of the sugar, if preferred.
  • I have used salted cashews for this recipe and it did turn out well. Just don’t add any more salt to the dish. You can rinse them under cold water to remove some of the salt as well.
  • If you’re using raw cashews, you will want to roast them to bring out their flavour. Place them on a sheet pan and put in the oven at 350 degrees for about 5 minutes or until fragrant. They will crisp up as they cool.
  •  You can roast the Cashews, if they’re already roasted as well. This will make them extra crunchy. To toast the cashews, preheat oven to 350 degrees F. Spread the cashews on a small pan and bake for 5-7 minutes.
  • This recipe can be made with chicken thighs, instead of the chicken breast if preferred.

Better-Than-Takeout Pineapple Chicken

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Better-Than-Takeout Pineapple Chicken

Better-Than-Takeout Pineapple Chicken

This Better-Than-Takeout Pineapple Chicken is an Asian inspired stir-fry that's loaded with tender chunks of chicken breast, juicy pineapple and plenty of roasted cashews. When I say better than takeout, I mean WAY better! And this recipe will take less time to make than ordering and picking up takeout too! It's quick cooking and is so satisfying.  
5 from 8 votes
Print Pin Rate
Course: Dinner
Cuisine: American, Chinese
Keyword: cashew, Chicken, Dinner, gluten free, pineapple
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 4
Author: Lyndsay Baker

Ingredients

  • 4 Chicken Breasts
  • 2 Tbsp Corn Starch
  • 1 Tbsp Soy Sauce gluten free
  • 2 Tbsp Olive Oil
  • 1/2 Cup Green Peppers
  • 1/2 Cup Red Onion
  • 1/4 Cup Green Onion
  • 2 Tbsp Garlic fresh
  • 2 Tbsp Ginger fresh
  • 1 Can Pineapple tidbits (398 ml or 14 oz)
  • 1 Cup Cashews unsalted
  • 1/3 Cup Sweet Chili Sauce
  • 2 Tbsp Rice Vinegar
  • 1 Tbsp Sugar
  • 2 Tbsp Water optional

Instructions

  • Chop the chicken into bite sized pieces, then add it to a mixing bowl. Cover the chicken with the soy sauce and mix until all of the chicken pieces are coated in the sauce. Next sprinkle the chicken with corn starch a little at a time until it's all mixed in and the chicken is well coated.
  • Chop up the green pepper and the red and green onions into bite sized pieces. Then mince the garlic and ginger.
  • Over med heat, add the olive oil to a large frying pan or wok. Add the chicken to the pan  and brown until cooked through and caramelized. Remove the cooked chicken from the pan but leave any juices and oil behind in the pan.
  • In the same pan over medium heat, cook the minced garlic and ginger, until aromatic, about 30 seconds to 1 minute. Then add the green peppers and red onion. Let cook another few minutes stiring often, until the onions have softened.  Add the green onions and pineapple (along will a little pineapple juice from the can). Let simmer for 1 -2 minutes, then add the rice vinegar, sugar and sweet chili sauce.
  • Add the cooked chicken back into the pan, along with the cashews. Stir until the chicken and cashews are coated with sauce, adding the water if needed. Let simmer another 2-3 minutes. Serve immediately with cooked Jasmin, basmati or brown rice, topped with chopped green onion and /or parsley or cilantro, as desired. Enjoy!
  • Find additional serving suggestions in the blog post above.

Notes

To ensure the recipe is gluten free, use gluten free soy sauce

 

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Better-Than-Takeout Pineapple Chicken

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If you Love this Easy Gluten Free Better-Than-Takeout Pineapple Chicken Recipe, check out some of my other Gluten Free Recipes Here:

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Gluten Free Better-Than-Takeout Pineapple Chicken

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20-Minute Peanut Butter Noodles

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 These Easy Peasy Creamy 20-Minute Peanut Butter Noodles are drenched in a flavourful peanut sauce for a unique Asian inspired dish. Despite how simple the recipe is, it’s guaranteed to impress and may become one of your go-to dinners after a busy day. 

20-Minute Peanut Butter Noodles

Why You’ll Love These 20-Minute Peanut Butter Noodles

Here’s why you’re gonna love this recipe:

  • The simple noodle dish is perfect for people who are gluten free, vegetarian and vegans. 
  • This recipe tastes just as good as take-out, and is affordable with pantry staples like peanut butter and pasta.
  • The Peanut Butter noodles are easy-to-make and they’re ready to eat in just 20 minutes or less.
  • It’s the perfect comfort food recipe for busy weeknights. Peanut butter noodles not only whip up quickly but they also make the best leftovers!
  • Peanut butter noodles can be eaten hot or cold! This makes it the perfect meal prep recipe since you can keep it in a container and just grab and go for lunch!

20-Minute Peanut Butter Noodles

What Ingredients Do You Need to Make Peanut Butter Noodles?

To make these easy noodles you’ll need:

  • Spaghetti – Be sure to use gluten free noodles
  • Olive Oil – You can use your preferred cooking oil instead
  • Garlic – I prefer to use fresh garlic cloves. Garlic paste will also work
  • Fresh Ginger – You can use dried ginger if needed
  • Peanut Butter – Use what you have on hand. Crunchy or smooth
  • Soy Sauce – Make sure to use gluten free soy sauce
  • Sesame Oil – Could be switched out for oyster sauce if preferred
  • Brown Sugar – Maple syrup or honey can be used instead
  • Lime Juice – You could use rice vinegar instead if desired
  • Water – Vegetable or chicken stock can be used instead of water
  • Cilantro – Fresh mint, Thai basil or parsley can used as well
  • Dried Chilis – These are optional. Chili oil can also be used
  • Green Onions – Or scallions add great flavour
  • Peanuts – Crust peanuts add lots of crunch. Use more if desired

20-Minute Peanut Butter Noodles

How Do You Make 20-Minute Peanut Butter Noodles?

Here’s how to make these delicious Peanut Buttery Noodles:

Step 1: Cook the spaghetti noodles according to the directions on the package.

Step 2: While noodles are cooking, prepare the sauce. Mince, then fry the garlic and ginger in the olive oil, in a large skillet, frying pan or large pot, over low heat. Fry just until fragrant, about 1-2 minutes. Then add the peanut butter, soy sauce, sesame oil, lime juice and the brown sugar. Stir until fully combined then stir in water. Let simmer for 1 minute.

Step 3: Drain the noodles, then combine the sauce with the noodles in your pan (if it’s big enough. Use a large mixing bowl, if it’s not.) Once the noodles are coated in the sauce, gently mix in the chopped cilantro, the green onions, the dried chiles and the crushed peanuts.

Step 4: Serve immediately with lime wedges, cracked pepper, more chopped peanuts, green onions and cilantro, as desired. Enjoy!

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20-Minute Peanut Butter Noodles

MORE EASY GLUTEN FREE RECIPES:

20-Minute Peanut Butter Noodles

Recipe Tips For Making The Best 20-Minute Peanut Butter Noodles

  • To ensure the recipe is gluten free, use gluten free soy sauce and gluten free noodles.
  • Peanut noodles can be eaten hot or cold! This makes it the perfect meal prep recipe since you can keep it in a container and just grab and go for lunch!
  • The sauce tends to dry up as it sits, so if you want to get it saucy again, add a splash of water or soy sauce.
  • Store leftovers in a covered container in the refrigerator for about 3 days.
  • The noodles don’t freeze well so I wouldn’t recommend it, but you could freeze the sauce separately if you’d like.
  • If you love spicy food, add some Sriracha to the peanut sauce, to taste, or add chili oil instead of the red chili flakes.
  • You can use any noodles of your choice. Rice noodles or Soba noodles work great as well, just check the packaging to make sure that they’re gluten free.
  • This recipe can be made in a variety of different ways. With vegetables like bell peppers or carrots. With chicken, pork or beef, with tofu or in a salad. One of my favourite ways to have it is warm with a side of steamed broccoli and either salmon or grilled chicken. I also sometimes like to garnish the dish with sesame seeds along with the peanuts.
  • Maple syrup or honey can be used in place of the brown sugar if preferred.
  • Gluten free noodles are delicate, so make sure to gently mix them into the sauce so they don’t break to badly. I like to carefully fold them into the sauce.
  • Some peanut butters are extra salty (freshly ground with salted peanuts). The soy sauce is also quite salty. You may not want to add any more salt and/or may want use low sodium peanut butter and or soy sauce.

20-Minute Peanut Butter Noodles

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20-Minute Peanut Butter Noodles

20-Minute Peanut Butter Noodles

These Easy Peasy Creamy 20-Minute Peanut Butter Noodles are drenched in a flavourful peanut sauce for a unique Asian inspired dish. Despite how simple the recipe is, it's guaranteed to impress and may become one of your go-to dinners after a busy day.
5 from 8 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: Dinner, gluten free, pasta, peanut butter
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4
Author: Lyndsay Baker

Ingredients

  • 8 oz Spaghetti gluten free
  • 1 Tbsp Olive Oil
  • 2 Cloves Garlic
  • 1/2 Inch Ginger fresh
  • 1/2 Cup Peanut Butter
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Brown Sugar honey or maple syrup
  • 2 Tbsp Lime Juice
  • 1/2 Cup Water
  • 1/2 Cup Cilantro fresh
  • 1/4 Cup Green Onion
  • 2 Tbsp Peanuts crushed
  • 1 Tsp Dried Chilies optional

Instructions

  • Cook the spaghetti noodles according to the directions on the package.
  • While noodles are cooking, prepare the sauce. Mince, then fry the garlic and ginger in the olive oil, in a large skillet or frying pan over low heat. Fry just until fragrant, about 1-2 minutes. Then add the peanut butter, soy sauce, sesame oil, lime juice and the brown sugar. Stir until fully combined then stir in water. Let simmer for 1 minute. 
  • Combine the sauce and noodles in your pan (if it's big enough. Use a large mixing bowl, if it's not.) Once the noodles are coated in the sauce, gently mix in the chopped cilantro, the green onions, the dried chiles and the crushed peanuts.
  • Serve immediately with lime wedges, hot sauce, more crushed peanuts and cilantro, as desired. Enjoy!
  • Find additional serving suggestions in the blog post above.

Notes

  • To ensure the recipe is gluten free, use gluten free soy sauce and gluten free noodles.
  • Peanut noodles can be eaten hot or cold! This makes it the perfect meal prep recipe since you can keep it in a container and just grab and go for lunch!
  • The sauce tends to dry up as it sits, so if you want to get it saucy again, add a splash more water or soy sauce.
  • Gluten free noodles are delicate, so make sure to gently mix them into the sauce so they don't break to badly. I like to carefully fold them into the sauce. 
  • Store leftovers in a covered container in the refrigerator for about 3 days.

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20-Minute Peanut Butter Noodles

 

More Easy Gluten Free Recipes:

If you Love this Easy Gluten Free 20-Minute Peanut Butter Noodle Recipe, check out some of my other Gluten Free Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to these recipes, but please DO NOT COPY/PASTE the recipes or instructions to social media/websites. Please consider using a photo with a link to the recipe instead.

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20-Minute Gluten Free Peanut Butter Noodle Recipe

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The Best Keto Chili Recipe

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This Keto Chili Recipe features tender ground beef, hot Italian sausage, bacon, peppers, and onions that are simmered in a rich tomato base. This easy stovetop low carb no bean chili is great for dinner or lunch and the leftovers freeze well!

The Best Keto Chili Recipe

Ingredients Needed To Make This Chili Recipe:

Want to give this low carb chili recipe a shot? You won’t regret it! These are the ingredients: ground beef, sausage, bacon, celery, onion, garlic, cumin, paprika, oregano and salt.

How To Make Keto Chili on the Stove Top

Step 1: First fry the bacon until crispy and set aside for later. Brown the ground beef and sausage together next over medium-high heat in a large pot or skillet.

Step 2: Drain the fat from pot and add the diced onion and celery, minced garlic and chopped peppers to the pot. Let cook while stiring for 4 – 5 mins, then add the spices.

Step 3: Add the canned diced tomatoes and let simmer for 20 minutes, stiring a few times throughout. Next add the tomato paste to the pot and stir until it’s fully combined.  Reduce to low heat and simmer uncovered for another 15 – 20 minutes or until chili reaches desired thickness. Then chop up the bacon and add to the chili before serving.

The Best Keto Chili Recipe

How To Make Keto Chili In A Slow Cooker

Brown the meat as directed, drain off any grease and transfer to a slow cooker.
Add the remaining ingredients, stir well. Cook on low for 6-8 hours

How To Make Keto Chili In The Instant Pot

Press the “Sauté” button on the Instant Pot. Add the ground beef and sausage to the pot and cook until brown. Once the meat is browned set Instant Pot to “keep warm/cancel”. Add the remaining ingredients plus add 2/3 cup of water, then cover and lock the lid. Make sure the steam valve is closed. Select Bean/Chili setting (30 mins). Allow the pressure to release naturally or use the quick release. Stir chili before serving!

The Best Keto Chili Recipe

Is Chili Keto?

Normally, no. Most chili recipes contain beans. This brings the carb count too high to be considered low carb or keto-friendly. This recipe for low carb, keto chili requires no beans or tricky ingredients that are hard to find.

What if I’m not on Keto?

If you’re not living a low carb lifestyle, you can feel free to add some heartiness to this recipe by adding some canned beans. Feel free to use either pinto beans or kidney beans. Either way, it turns out delicious. Just make sure you are using canned beans and not dry beans.

Can I add anything else to low carb chili?

Aside from the low carb toppings mentioned below, you can also add additional vegetables to keto chili if you’d like. More veggies means more fiber, which will make this chili more filling. Things like zucchini, mushrooms, and cauliflower can be sautéed with the onion and pepper.

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The Best Keto Chili Recipe

The Best Keto Chili Toppings

  • Bacon
  • Shredded cheese
  • Chopped green onions
  • Chopped avocado
  • Fresh or pickled jalapeño slices
  • Chopped Red Onion
  • Sour cream
  • Guacamole
  • Chopped Cilantro or Parsley

The Best Keto Chili Toppings

More Keto Slow Cooker Meals To Try: 

The Best Keto Chili Recipe

WHAT IS THE KETOGENIC DIET?

The ketogenic diet (often called keto) is a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis.

While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

The Best Keto Chili Recipe

The Best Keto Chili Recipe

This is the Best Keto Chili Recipe because it’s loaded with 3 kinds of delicious meat, Ground Beef, Sausage and Bacon!!!  Usings 3 types of meat not only means tons of protein but it also adds so much more flavour to the chili. You really don’t miss the beans!!! The recipe requires minimal effort and only uses simple and easy to find ingredients like ground beef, sausage and canned tomatoes.  The low carb chili is also naturally high in protein and is paleo as well as gluten and dairy free.

Looking for some more delicious Keto Recipes? You’re in luck! I have some of my readers favourite recipes to share. Their number one favourite are these Keto Bacon Dill Pickle Fat Bombs. Everyone loves how quick and easy they are to make. Another one of Their favourites, are these tasty Keto Jalapeño Popper Taquitos. They’re perfect for impressing party guests or for spoiling someone special.

The Best Keto Chili Recipe

Recipe Notes:

– This chili recipe is thick and hearty. If you prefer a chili that is not quite as thick, simply add a little water until it reaches the desired thickness.

– To thicken keto chili, you can bring it to a boil, turn down the heat, and simmer it with the lid off. As it simmers, the liquid begins to evaporate, which thickens the chili. Make sure you stir it occasionally.

– Store bought chili seasoning can be used for this recipe if preferred. Just swap out the spices for chili sesaoning. (make sure it’s gluten free) Taco seasoning also works well if needed.

– You can skip the sausage in this recipe and use just ground beef or ground turkey if desired. You can also use regular sausage if you don’t like it spicy.

– Add a little water before reheating this chili. If you like it thick just add a small amount. If you like it runny… add a bit more.

The Best Keto Chili Recipe

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like this Keto Chili. If you aren’t already following my Keto/ Gluten Free Recipe Page on Facebook where I post all my New Recipes, You can Join Here and Follow me on Pinterest Here.

★Did you make this recipe? Please give it a star rating below in the recipe card!★

The Best Keto Chili Recipe

The Best Keto Chili Recipe

This Keto Chili Recipe features tender ground beef, hot Italian sausage, bacon, peppers, and onions that are simmered in a rich tomato base. This easy stovetop no bean chili is great for dinner or lunch and the leftovers freeze well!
4.75 from 27 votes
Print Pin Rate
Course: Dinner
Cuisine: Mexican
Keyword: Dinner, gluten free, Grouund Beef, Keto, Low Carb
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 6
Calories: 277kcal
Author: Lyndsay Baker

Ingredients

  • 1 lb Ground Beef
  • 1 lb Hot Sausage
  • 5 slices Bacon
  • 2 stalks Celery
  • 1/2 of a White Onion small
  • 4 cloves Garlic
  • 1/2 of a Red Pepper
  • 1/2 of a Green Pepper
  • 14.5 oz can Diced Tomatoes (796 ml)
  • 6 oz can Tomato Paste (156 ml)
  • 1 Tbsp Cumin
  • 1 Tsp Garlic Powder
  • 1 Tsp Paprika
  • 1 Tsp Oregano
  • 1 Tsp Salt

Instructions

  • First fry the bacon until crispy and set aside for later. Brown the ground beef and sausage together next over medium-high heat in a large pot or skillet. 
  • Drain the fat from pot and add the diced onion and celery, minced garlic and chopped peppers to the pot. Let cook while stiring for 4 - 5 mins, then add the spices. 
  • Add the canned diced tomatoes and let simmer for 20 minutes, stiring a few times throughout. Next add the tomato paste to the pot and stir until it's fully combined.  Reduce to low heat and simmer uncovered for another 15 - 20 minutes or until chili reaches desired thickness. Then chop up the bacon and add to the chili before serving. 

Nutrition

Calories: 277kcal | Carbohydrates: 7.5g | Protein: 25g | Fat: 16g | Fiber: 2g

 

Nutritional Information 

This Keto Chili Recipe makes 6 Servings

Each serving or 1/6 of the Batch =

277 Calories | 16 g Fat | 7.5 g Carbs | 2 g Fiber | 25 g Protein

5.5 g Net Carbs per Bowl

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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The Best Keto Chili Recipe

Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto Chili, check out some of my other Keto Recipes Here:

 

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

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The Best Keto Chili Recipe

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