Sarah's Homemade Applesauce

This applesauce recipe is simple to make and delicious! From allrecipes.com.

Sarah's Homemade Applesauce


Ingredients:

4 apples (Gala or Fuji) - peeled, cored and chopped
¾ cup water
¼ cup white sugar or to taste
½ teaspoon ground cinnamon (if tolerated or try Ceylon cinnamon)


Directions:

1. Gather all ingredients.

2. Combine apples, water, sugar, and cinnamon in a saucepan; cover and cook over medium heat until apples are soft, stirring occasionally, about 15 to 20 minutes.

3. Allow apple mixture to cool, then mash with a fork or potato masher until it is the consistency you like.

Cheesy Garlic Zucchini Steaks – A Flavor-Packed Low-Carb Side

Looking for a delicious way to use up that summer zucchini? These Cheesy Garlic Zucchini Steaks are thick-cut, herb-seasoned, and topped with melty cheese for a simple yet satisfying dish. Baked to tender perfection, they make a great low-carb side, a vegetarian main, or a creative way to bring more vegetables to the table without sacrificing flavor.

This dish is fast, fuss-free, and packed with flavor. Slicing zucchini into thick “steaks” gives them a satisfying bite and allows the seasoning to cling perfectly. A touch of garlic, olive oil, and herbs brings depth, while the cheesy topping gives it that craveable, savory finish. You can also keep it dairy-free by using your favorite vegan cheese.

These Cheesy Garlic Zucchini Steaks are a fast, flavorful way to get more veggies on your plate without sacrificing flavor. Whether you’re looking for a side dish to complement your dinner or a satisfying vegetarian option, this recipe delivers every time. From msn.com.

Cheesy Garlic Zucchini Steaks – A Flavor-Packed Low-Carb Side


Ingredients:

4 medium zucchinis, sliced into thick steaks (lengthwise or into thick rounds)
2 tablespoons olive oil
2 garlic cloves, minced
½ cup vegan cheese shreds or regular mozzarella, cheddar, or parmesan (if tolerated)
½ teaspoon dried oregano
Salt and pepper, to taste
Fresh basil or parsley, for garnish


Directions:

1. Preheat Oven
• Preheat to 375°F (190°C) and line a baking sheet with parchment paper.

2. Prep the Zucchini
• Slice the zucchini into thick steaks—either lengthwise or thick diagonal cuts.
• Arrange on the prepared baking sheet.
• Drizzle with olive oil and top with minced garlic, oregano, salt, and pepper.

3. Bake
• Roast in the oven for 20–25 minutes, until the zucchini is fork-tender.

4. Add Cheese and Finish Baking
• Remove from oven and sprinkle with your choice of vegan or regular cheese.
• Return to oven for 5–7 more minutes, until cheese is melted and bubbly.

5. Garnish and Serve
• Top with chopped fresh basil or parsley.
• Serve warm as a side, light main, or veggie platter centerpiece.


*Tips for Success
• Don’t overbake in the first stage—zucchini should be tender, not mushy.
• Let cheese brown slightly on top for maximum flavor.
• For easy cleanup, use parchment or a silicone baking mat.
• Make it a full meal by serving with quinoa, rice, or crusty bread.


*Storage and Leftovers
• Fridge: Store in an airtight container for up to 3 days.
• Reheat: Warm in the oven or air fryer to re-crisp the cheese.
• Freeze: Not recommended—zucchini loses texture when frozen.

Bacon-Wrapped Stuffed Chicken

What’s better than bacon? Bacon-wrapped chicken, of course! This recipe is easy to make and will have your family asking for seconds. Plus, it’s a great way to use up leftovers.

The chicken was so juicy and delicious, wrapped in bacon and stuffed with cheese. It was the best thing I had ever eaten. I savored every bite, enjoying the crispy bacon and tender chicken. The cheese added a creamy richness that made the dish absolutely perfect. I would definitely make this again! From cheekykitchen.com.

Bacon-Wrapped Stuffed Chicken


Ingredients:

1 cup of ready made spinach dip (without problem ingredients) or try IC-Friendly Spinach Dip Recipe (No Mayo)
1 ⁄2 cup of IC friendly cheese
4 skinless boneless chicken breasts
1 tbsp. minced garlic
16 slices of uncooked bacon (without problem ingredients)


Directions:

1. Preheat the oven to 375 degrees.

2. Prepare your chicken by slicing in half 3⁄4 of the way through.

3. Place the chicken in parchment paper one at a time.

4. Pound the chicken into 1⁄2 inch thickness.

5. In a small bowl mix the spinach dip and minced garlic.

6. Spoon some spinach dip onto the chicken breasts and spread evenly.

7. Sprinkle cheese on top of the spinach dip topped chicken.

8. Roll the chicken breast and place on a lined baking tray.

9. On a cutting board lay 4 slices of bacon side by side with the edges touching each other. Place the chicken on the bottom half of the bacon and wrap the chicken in the bacon. Place back on the baking sheet with the bacon seam side down.

10. Repeat with all chicken breasts.

11. Bake for 40 minutes.

12. Turn your oven to broil high.

13. Cook the chicken for 4 minutes until bacon is crispy.

14. Enjoy

IC-Friendly Spinach Dip Recipe (No Mayo)

This recipe is designed to be gentler for those with Interstitial Cystitis (IC), avoiding common triggers like mayonnaise and limiting acidic ingredients. Customize this recipe to fit your specific sensitivities and enjoy! From Google AI.

IC-Friendly Spinach Dip Recipe (No Mayo)


Ingredients:

8 ounces frozen spinach, defrosted and drained
4 ounces softened cream cheese
2 cups plain Greek yogurt (if tolerated)
1 1/2 teaspoons sea salt (if tolerated)
1 teaspoon onion powder (use with caution, as onions can be a trigger for some)
1 teaspoon garlic powder
1/2 teaspoon dried parsley
8-ounce can drained and diced water chestnuts


Directions:

1. Defrost and drain the spinach, squeezing out excess liquid (I place the spinach in the cheesecloth or
towel, gather the edges, and twist tightly to squeeze out the water). Chop if desired.

2. Beat cream cheese until smooth, then mix in Greek yogurt, salt, onion and garlic powder (if using), and parsley.

3. Stir in the chopped spinach and water chestnuts.

4. Refrigerate for at least 30 minutes to allow flavors to meld.

5. Serve with IC-friendly accompaniments like crackers, bread, or vegetables.

One Pan Shrimp Fettuccine Alfredo

Filled with succulent shrimp, tender fettuccine noodles, and a creamy Alfredo sauce, this One Pan Shrimp Fettuccine Alfredo is sure to please the whole family. Plus, it's all made in one pot for easy cleanup! From sweetpeaskitchen.com.

One Pan Shrimp Fettuccine Alfredo


Ingredients:

1 lb. shrimp peeled and deveined, tails on or off
1 Tbsp. olive oil
8 oz. fettuccine noodles
2 Tbsp. butter unsalted
2 tsp. minced garlic
2 C. chicken broth (without problem ingredients)
½ C. whole milk
1 ½ C. heavy whipping cream
1 C. Parmesan cheese (if tolerated)
Salt and pepper to taste
A pinch of nutmeg (if tolerated)
Fresh chopped parsley for garnish


Directions:

1. Add the oil to a skillet over medium high heat on the stove. Add the shrimp along with salt and pepper to taste, and cook until the shrimp is completely done. Remove the shrimp and set aside.

2. To the same skillet, add the butter and minced garlic. Saute for 30 seconds and then add the chicken broth and whole milk. Whisk to combine.

3. Place the fettuccine noodles into the skillet and add the lid. Simmer until the noodles are cooked to your liking.

4. Remove the lid, reduce the heat to medium, and add the heavy whipping cream. Cook until the sauce thickens.

5. Stir in the Parmesan cheese, nutmeg and more salt and pepper to taste if desired.

6. Add the shrimp into the skillet and toss to coat in the sauce and mix with the noodles.

7. Sprinkle with parsley for garnish before serving.

White Chocolate Truffles Recipe

Easy white chocolate truffles recipe, made with simple ingredients. These rich and creamy homemade truffles can be modified with many flavors and toppings. There’s just something DECADENT about white chocolate truffles. They are smooth and creamy and so rich. From cakewhiz.com.

White Chocolate Truffles Recipe


Ingredients:

2 cups white chocolate chips (without problem ingredients)
¼ cup heavy cream or Condensed milk
1 teaspoon vanilla extract

Toppings/Decoration
2 cups white chocolate, melted (without problem ingredients)
1 cup of toppings (IC friendly chopped nuts, candies, sprinkles, powdered sugar, shredded coconut etc.), optional


Directions:

1. In a microwave-safe bowl, add white chocolate, cream or condensed milk, vanilla extract.

2. Heat in the microwave at 30 second increments and mix at each interval to prevent chocolate from burning.

3. Cover bowl with saran wrap and chill in the fridge for 2-3 hours or until mixture is firm enough to handle.

4. Scoop out small portions of the mixture and shape into balls.

5. Dip in melted white chocolate and toss some toppings before the chocolate sets (I did not use any toppings this time).

6. Place on a cookie tray lined with wax paper and let the chocolate set.

7. When the chocolate sets, you can drizzle some more melted white chocolate on top of each truffle. Enjoy!

*Store leftovers in a sealed container in the fridge for up to 3 days.



TIPS:

• Use disposable GLOVES when rolling truffles. This will help prevent the heat of your hands from melting the truffles.
• Use a small ice cream scoop to portion out EVEN-SIZED truffles.
• If the weather is hot, work in small batches and keep the rest of the mixture in the fridge while you roll the other truffles.
• Create an ASSEMBLY line to make it easier to roll your white chocolate truffle balls in different toppings.
• Please note that white chocolate truffles, made with condensed milk are much SWEETER than those made with heavy cream.
• You must CHILL the mixture in the fridge until it becomes firm or else it will be very difficult to roll into balls.
• The number of truffles you get from this recipe will depend on how big or small you like your truffles.
• This recipe can easily be doubled or tripled to make a bigger batch of homemade truffles.
• If your truffle mixture is too runny, you can add more white chocolate and reheat the mixture and then mix again.
• You can freeze white chocolate truffles by making sure to seal them properly in freezer bags and thaw your truffles in the refrigerator to prevent condensation from forming. If the temperature of the chocolate changes too quickly, the chocolate will bloom. This means that the color of the chocolate will change and spots may appear. The chocolate is still safe to eat, but not as pleasant. Personally, I NEVER freeze them because fresh truffles taste and look so much better.

Garlic Parmesan Pork Chops with Cheesy Scalloped Potatoes

This Garlic Parmesan Pork Chops with Cheesy Scalloped Potatoes is the ultimate comfort food meal! From Stanley Tucci Recipes.

Garlic Parmesan Pork Chops with Cheesy Scalloped Potatoes


Ingredients:

For the Pork Chops
4 bone-in pork chops (1-inch thick)
2 tbsp olive oil
4 cloves garlic, minced
½ cup grated Parmesan cheese (if tolerated)
1 tsp Italian seasoning
½ tsp salt (if tolerated)
¼ tsp black pepper (if tolerated)
1 tsp fresh parsley, chopped (for garnish)

For the Cheesy Scalloped Potatoes
4 large russet potatoes, thinly sliced
1 cup heavy cream
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
2 cloves garlic, minced
1 tsp salt (if tolerated)
½ tsp black pepper (if tolerated)
1 tsp fresh thyme (optional)


Directions:

1. Preheat the Oven
Preheat to 375°F (190°C).
Grease a baking dish for the potatoes.

2. Prepare the Cheesy Scalloped Potatoes
In a large bowl, mix heavy cream, garlic, salt, black pepper, & thyme.
Layer half the potatoes in the baking dish.
Pour half the cream mixture over them & sprinkle half the cheeses.
Repeat with remaining potatoes, cream mixture, & cheeses.

3. Bake the Potatoes
Cover with foil and bake for 45 minutes.
Remove foil & bake another 15 minutes, until golden & bubbly.

4. Prepare the Pork Chops
While potatoes bake, heat olive oil in a skillet over medium-high heat.
Season pork chops with garlic, Parmesan, Italian seasoning, salt, & pepper.

5. Cook the Pork Chops
Sear pork chops 4-5 min per side or until they reach 145°F (63°C).
Let them rest for a few minutes before serving.

6. Serve & Enjoy!
Plate the pork chops with a generous serving of cheesy scalloped potatoes.
Garnish with fresh parsley.

PRO TIPS Extra Crispy? Broil the potatoes for 2-3 minutes after baking!
More Cheese? Add Parmesan (if tolerated) for extra richness!
Flavor Boost? Add a splash of white wine (if tolerated) to the cream mixture!