Slow Cooker Loaded Potato Soup

Everyone’s favorite comfort food soup in crockpot form! Hands-off and incredibly easy with 15 min prep work! That’s it! From damndelicious.net.

Slow Cooker Loaded Potato Soup


Ingredients:

4 slices bacon, diced (without problem ingredients)
2 pounds russet potatoes, peeled and chopped
3 cups chicken stock (without problem ingredients)
½ onion, chopped (if tolerated)
3 cloves garlic, minced
2 sprigs fresh thyme
1 tablespoon unsalted butter
1 cup shredded cheddar cheese
⅔ cup sour cream
½ cup heavy cream
Kosher salt and freshly ground black pepper, to taste (if tolerated)


Directions:

1. Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

2. Place potatoes into a 4-qt slow cooker. Stir in chicken stock, onion, garlic, thyme, butter and bacon until well combined.

3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours, or until potatoes are tender.

4. Using a potato masher, mash potatoes until desired consistency is reached. Stir in cheese, sour cream and heavy cream until smooth; season with salt and pepper, to taste.

5. Cover and cook on low heat until warmed through, stirring occasionally, about 15-20 minutes. If the mixture is too thick, add more chicken stock as needed until desired consistency is reached.

6. Serve immediately after garnishing.

Bacon Wrapped Chicken Bombs

This recipe is magical. The first thing you see is crisp bacon wrapped around chicken, but cut it open and it reveals a cheesy interior! It’s a trick, where you serve something amazing looking that only gets better as you dive into it. The half chicken breasts are stuffed with cream cheese, ricotta, and spinach. Then they are held closed with a bacon wrapping and pan seared before getting finished off in the oven. From ruled.me.

Bacon Wrapped Chicken Bombs
6 servings


Ingredients:

2 pounds chicken breast
10 ounces frozen spinach
4 ounces cream cheese softened ½ cup full-fat ricotta
Salt and pepper to taste (if tolerated)
12 slices bacon (without problem ingredients)


Directions:

1. Thaw the spinach out and wring as much water out of it as possible. Preheat your oven to 375°F.

2. Mix the spinach with the cream cheese and full fat ricotta. Season with salt and pepper to taste.

3. Cut the chicken breasts in half as shown. You want them to still be thick enough to cut pouches into.

4. Carefully cut pockets into one of the ends of each piece of chicken. If you accidentally cut through all the way a little filling might squeeze out, but it's not a big deal. Bacon can fix everything. Stuff the pockets with the cheese filling.

5. Tightly wrap two slices of bacon around each piece of chicken. Try and seal up the open end and any holes where filling might seep out. However, don't wrap it so tight that the chicken folds in on itself or you might have difficulty cooking it through.

6. Pan sear the bacon wrapped chicken in a hot skillet. You don't have to brown all the sides equally, because they will be finished off in the oven.

7. Set the pieces of chicken into an oven safe dish while you finish the others.

8. Bake for 35-45 minutes until the bacon is well crisped and the chicken is cooked all the way through. The chicken is done when it reaches 165°F.

White Chocolate Congo Squares

My grandmother found this recipe in the Orlando Sentinel newspaper back in the 60s. It’s a family favorite, but not IC friendly. I tweaked it just a wee bit and now I can enjoy them with no problems. YUM!!! I give it: ★ ★ ★ ★ ★

White Chocolate Congo Squares


Ingredients:

1/3 lb. (1 stick and 2 ½ tablespoons) real name brand butter
1 box light brown sugar (about 2 1/3 cups firmly packed)
3 eggs
2 ¾ cup sifted flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup chopped walnuts
1 package (12 oz.) white chocolate chips (without problem ingredients)


Directions:

Stir together butter and light brown sugar using a mixer. Add eggs. Then add flour, baking powder, salt. Mix well and add walnuts and chocolate chips. Bake in a 9 x 13 inch greased and floured pan for 25 to 30 minutes or until golden at 350 degrees. Cool completely before cutting into squares.

Creamy Macaroni & Broccoli Salad

Here’s a lovely bladder friendly cold macaroni salad from author Julie Beyer RD, author of Confident Choices: A Cookbook for IC and OAB! Don’t forget that you can use your choice of macaroni: wheat, corn, quinoa, rice and so forth! From icdietproject.com .

Creamy Macaroni & Broccoli Salad


Ingredients:

4 cups cooked macaroni
1/2 cup diced celery
1/2 cup coarsely chopped broccoli
1/2 cup diced red peppers
1/2 cup diced carrots


Ingredients for Dressing:

1/2 skim evaporated milk
2 teaspoons cornstarch
1/4 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon garlic powder
2 tablespoons cream cheese (with bladder friendly ingredients)
1 tablespoons feta cheese


Directions:

Toss together macaroni and vegetables; set aside.
In a small saucepan, mix together second set of ingredients. Heat until thickened. Cool completely. Add the macaroni mixture. Serve chilled.