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!

Keto Crispy Garlic Zucchini Chips

Craving a healthy snack? Try Keto Crispy Garlic Zucchini Chips! From Mediterranean Diet & Recipes For Beginners.

Keto Crispy Garlic Zucchini Chips


Ingredients:

2 medium zucchinis
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder (if tolerated)
1 teaspoon salt (if tolerated)
1/2 teaspoon black pepper (if tolerated)
Parmesan cheese grated for topping (if tolerated, optional)


Directions:

1. Preheat your oven to 225°F (110°C) or set your air fryer to 350°F (175°C).

2. Slice the zucchinis thinly into rounds.

3. In a bowl, toss zucchini slices with olive oil, garlic powder, onion powder, salt, and black pepper until evenly coated.

4. Arrange the zucchini slices in a single layer on a baking sheet or air fryer basket.

5. If using the oven, bake for 2-3 hours or until crispy, flipping halfway through. For the air fryer, cook for about 15-20 minutes, shaking occasionally, until crispy.

6. (Optional) Sprinkle with grated Parmesan cheese during the last few minutes of cooking for extra flavor.

7. Allow to cool and enjoy your crispy zucchini chips!

Prep time: about 10 minutes
Cooking time: 2-3 hours in the oven or 15-20 in air fryer

Scottish Shortbread

This three-ingredient traditional Scottish shortbread recipe makes beautifully buttery, crumbly biscuits to elevate tea time. Scottish shortbread is one of our favorite easy cookie recipes to master. Chilling the dough before baking is a must if you want to make the best shortbread, as the technique prevents the shortbread from spreading and renders the cookies a beautiful crispness with a gorgeous crumb. This recipe makes a ton of shortbread, so it’s a stellar Christmas cookie exchange recipe, but if you enjoy an afternoon tea break, nothing beats dipping a finger of Scottish shortbread into a hot brew. From tasteofhome.com .

Scottish Shortbread
Total Time
Prep: 15 min. + chilling Bake: 20 min./batch + cooling


Video- Watch How to Make Scottish Shortbread


Ingredients:

2 cups butter, softened
1 cup packed brown sugar
4 to 4-1/2 cups all-purpose flour


Directions:

1. Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough.

2. On a sheet of parchment, roll dough to a 16x9-inch rectangle. Transfer to a baking sheet, and cut into 3x1-in. strips. Prick each cookie multiple times with a fork. Refrigerate at least 30 minutes or overnight.

3. Separate cookies and place 1 in. apart on ungreased baking sheets. Bake until cookies are lightly browned, 20-25 minutes. Transfer to wire racks to cool completely.



How to Store Scottish Shortbread

Pop your shortbread into an airtight container and keep the cookies at room temperature.

How long does Scottish shortbread last?
A homemade Scottish shortbread cookie recipe lasts about two weeks at room temperature, but we all know the cookies will get eaten long before then!

Can you freeze Scottish shortbread?
These buttery sweet treats are perfect cookies to keep in the freezer. Enjoy frozen shortbread within a month. To thaw, put the shortbread in the fridge overnight.


Scottish Shortbread Tips

Do you need to poke holes in Scottish shortbread?
Absolutely. The rows of holes in Scottish shortbread aren’t purely decorative—stabbing the dough with a fork is necessary to release steam while the cookies are baking to promote even baking and prevent the shortbread from puffing up too much. Part of Scottish shortbread’s appeal is its dense texture.

What common mistakes should you avoid when making a Scottish shortbread recipe?
First off, when making shortbread, whether Scottish or other varieties, don’t overwork your dough. Mixing the dough until it just comes together ensures melt-in-your-mouth shortbread.

It can be tempting to add more flour. Don’t. While there’s a little wiggle room in this Scottish shortbread cookie recipe to add a dash more flour if needed, err on the side of using less. The dough should be a bit crumbly. To that end, accuracy is important when measuring ingredients.

What is the secret to the best Scottish shortbread?
It’s a simple secret: Use high-quality ingredients for this Scottish shortbread recipe. Because we’re only working with butter, flour and sugar, it’s imperative to use the best you can get your hands on, particularly the butter. If you’re not sure where to start, the best butters for baking tend to have a higher butterfat content.

How can you tell when Scottish shortbread is done?
When finished baking, the shortbread should be a light golden brown and smell like absolute heaven.

Oven-Baked Zucchini Sticks That Beat Fries Every Time

If there’s one side dish or snack I find myself making again and again during zucchini season, it’s these Baked Zucchini Sticks. They’re crispy, flavorful, and feel just indulgent enough—without ever touching a deep fryer. Whether I’m serving them as a weeknight side, setting them out as a party snack, or just raiding the fridge for something crunchy, these are always a hit.

The coating is where the magic happens. A mix of Parmesan, Panko breadcrumbs, and herbs creates a crust that turns perfectly golden in the oven. The inside? Tender, but never mushy. They’ve got that ideal contrast between crisp and soft, which makes them seriously addictive—especially with a good dipping sauce on the side. From msn.com.

Baked Zucchini Sticks
(Serves 4 | Prep Time: 10 minutes | Cook Time: 20–25 minutes)


Ingredients:

2 medium zucchinis, cut into sticks
1/2 cup grated Parmesan cheese (if tolerated)
1/2 cup Panko breadcrumbs (check for problem ingredients)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste (if tolerated)
1 large egg, beaten


Directions:

1. Prep and Preheat
I preheat my oven to 425°F (220°C) and line a baking sheet with parchment paper—or lightly grease it if I’m out of parchment. This helps prevent sticking and makes cleanup easier.

2. Make the Coating
In a shallow bowl, I mix together the grated Parmesan, breadcrumbs, garlic powder, Italian seasoning, and a pinch each of salt and black pepper. This blend gives the sticks all their crispy, savory flavor.

In a separate bowl, I whisk the egg until it’s smooth and ready for dipping.

3. Coat the Zucchini
I dip each zucchini stick into the egg first, letting any extra drip off, then roll it in the breadcrumb mixture. I press gently to make sure the coating sticks well, then transfer it to the baking sheet. Repeat until all the sticks are breaded and lined up.

It’s a bit of a process, but once you get going, it’s actually kind of relaxing—and worth every minute.

4. Bake Until Golden
Into the oven they go for 20–25 minutes. I usually check around the 18-minute mark and give the pan a little shake to make sure everything is browning evenly. The zucchini should be golden and crisp, especially on the edges.

For extra crunch, I sometimes broil them for the last 1–2 minutes—but keep a close eye to avoid burning.

5. Cool and Serve
I let the sticks cool for a couple of minutes so they don’t burn my fingers, then serve them warm with a dipping sauce.


Tips and Tweaks

Go gluten-free: Swap in gluten-free Panko or crushed rice crackers.
Make them cheesy: Use extra Parmesan or add shredded mozzarella to the coating mix.
Try air-frying: These bake beautifully, but they also crisp up fast in an air fryer at 400°F for 10–12 minutes.


What I Serve With These

These sticks are versatile. I serve them as:

A side with grilled chicken or pasta
An appetizer with a platter of dips and veggies
A healthier snack alternative to chips or fries
A party finger food that disappears before anything else
Pair them with a cold drink and a few napkins—yes, they’re finger food, and yes, they get devoured quickly.



FAQs from My Kitchen

Q: Can I make these ahead of time?

A: I recommend baking them fresh for best texture, but you can prep the zucchini sticks and breading mixture ahead. Just wait to dip and coat until you’re ready to bake.

Q: Can I reheat leftovers?

A: Yes! Pop them back in the oven or air fryer at 375°F for 5–8 minutes to crisp them back up. The microwave makes them soggy, so I avoid that.

Q: Do I need to salt the zucchini ahead of time?

A: Not for this recipe. Since they’re going straight into the oven, the moisture cooks out just enough without making the coating soggy.
Q: Can I use yellow squash instead?

A: Definitely. Just cut it into similar-sized sticks and follow the same steps.

Creamy Peanut Butter Fudge

Rich, creamy over-the-top peanut buttery fudge is so easy to make, even the kids can make it. This is one of the best peanut butter fudge recipes I’ve ever tasted, and it is beyond simple to make. From barefeetinthekitchen.com.

Creamy Peanut Butter Fudge


Ingredients:

1 cup name brand butter
1 cup creamy peanut butter
1 teaspoon vanilla
3½ cups powdered sugar


Directions:

Microwave Directions
1. Combine the peanut butter, butter, and vanilla in a glass bowl and melt in the microwave for 90 seconds. Stir to combine, it should come together very quickly and be smooth and creamy. Slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.

2. Grease an 8-9" pan with butter or line with parchment. Transfer the fudge mixture to the pan and press into the pan. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator.

Stovetop Directions
1. Combine the peanut butter, butter, and vanilla in a medium-size saucepan over medium-low heat. Stir to combine, it should come together very quickly and be smooth and creamy. Remove the pan from the heat and slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.

2. Grease an 8-9" pan with butter or line with parchment. Transfer the fudge mixture to the pan and press into the pan. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator.

Butterscotch Brownies

This recipe is from an IC safe cookbook. I bet it tastes as good as it looks! From callieknutrition.com.

Butterscotch Brownies


Ingredients:

1/4 cup shortening or butter
1 cup light brown sugar (packed)
1 egg
3/4 cup sifted flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
3/4 cup butterscotch chips (without problem ingredients)


Directions:

Heat oven to 350F. Melt butter over low heat. Remove from heat and blend in brown sugar. Cool. Stir in egg. Sift together and stir in flour, baking powder and salt. Stir in vanilla and chips. Spread in well-greased and floured square pan, 8"x 8" x 2". Bake 20-25 minutes until a light touch with finger leaves slight print. Cut into bars while warm. This is an old recipe and very good!

Garlic Butter Shrimp

An amazing flavor combination of garlicky, buttery goodness – so elegant and easy to make in 20 min or less! Simple ingredients. Easy go to recipe. Soooo delicious that you’ll be licking the plate clean. You can even add some broccoli or peas to the shrimp sauce and served it over pasta. From damndelicious.net.

Garlic Butter Shrimp
Yield: 4 servings


Ingredients:

1 ½ pounds medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste (if tolerated)
8 tablespoons unsalted butter, divided
5 cloves garlic, minced
¼ cup chicken stock (without problem ingredients)
3 tablespoons freshly squeezed lemon juice (if tolerated or omit)
2 tablespoons chopped fresh parsley leaves


Directions:

1. Season shrimp with salt and pepper, to taste.

2. Melt 2 tablespoons butter in a large cast iron skillet over medium high heat. Working in batches, add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.

3. Stir in garlic until fragrant, about 1 minute.

4. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes.

5. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.

6. Stir in shrimp and gently toss to combine.

7. Serve immediately, garnished with parsley leaves, if desired.

Parmesan Baked Pork Chops

A deliciously simple recipe that's also great with chicken breasts. Using shredded Parmesan adds an extra burst of flavor! From Stanley Tucci Recipes.

Parmesan Baked Pork Chops


Ingredients:

4 boneless pork chops, ½ inch thick
1 tbsp olive oil
1 cup shredded Parmesan cheese (if tolerated)
1 cup Italian bread crumbs (without problem ingredients)
1 tsp black pepper (if tolerated)
1 tsp garlic powder


Directions:

Preheat Oven:
Preheat your oven to 350°F (175°C).

Prepare the Coating:
On a plate, combine the Parmesan cheese, Italian bread crumbs, black pepper, and garlic powder.

Coat the Pork Chops:
Rub each pork chop with olive oil. Dip each chop into the cheese mixture, pressing firmly to ensure an even coating.

Prepare the Baking Pan:
Line a baking pan with aluminum foil and lightly spray with cooking spray.

Bake:
Place the coated pork chops on the prepared pan. Bake for 40–45 minutes, or until the pork chops are cooked through and golden brown.

*Enjoy these flavorful Parmesan Baked Pork Chops, perfect for a quick and satisfying meal! Serve with roasted vegetables, mashed potatoes, or a fresh salad for a complete dinner.

Vanilla Walnut Fudge

This fudge is creamy, sweet, and full of a vanilla flavor I can’t get enough of. Chopped walnuts add the perfect nutty dimension and crunchy texture to this smooth fudge.

In just a few minutes, you can stir this vanilla fudge recipe together and have it chilling in the refrigerator. Within a couple of hours, your fudge will be firm enough to slice and serve.

If this is your first time making your own vanilla fudge, you’ll be surprised by how easy it is. No candy-making expertise is required! From barefeetinthekitchen.com.

Vanilla Walnut Fudge


Ingredients:

• 12 ounces white chocolate bars or chips (see note below)
• 7 ounces sweetened condensed milk (It is crucial that you weigh the sweetened condensed milk or carefully measure out equal halves of the 14-ounce can. This recipe as written calls for HALF a can of sweetened condensed milk. If you don’t want to measure carefully, just double the recipe and use the full can. I’ve doubled this recipe several times and never been upset to have extra fudge to pop in the fridge or freezer for later!)
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 3/4 cups chopped walnuts 2 tablespoons reserved


Directions:

1. Combine the white chocolate, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds. Stir and heat an additional 15 seconds, only if needed. There will still be a few pieces of unmelted chocolate in the bowl.

2. Stir until mostly smooth with just a few unmelted flecks of white chocolate. Add the vanilla extract and walnuts (reserving 2 tablespoons of walnuts) and stir to combine. Scoop onto a parchment lined loaf pan. Spread with a spatula. Sprinkle with reserved walnut pieces. Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to two weeks. Enjoy!



NOTES

Choose your favorite white chocolate for this recipe. I typically use Nestle white chocolate chips, but if I’m lucky enough to have Lindt white chocolate in the house, it’s a great choice. Break the bars into pieces before heating. This recipe doubles nicely and can be poured into an 8×8 pan. Slice into approximately 36 1-inch pieces. This fudge will keep nicely in the refrigerator for up to two weeks. Place the sliced pieces of fudge in an airtight container, separating multiple layers with parchment or wax paper. Alternatively, this fudge may also be frozen for up to two months. Thaw and serve from the refrigerator.

Crème Brûlée Cheesecake

If you love the rich, creamy texture of classic cheesecake and the decadent sweetness of Crème Brûlée, then this Crème Brûlée Cheesecake is the perfect dessert for you. Combining the velvety smoothness of a cheesecake with the crunchy, caramelized sugar topping of Crème Brûlée, this indulgent treat is guaranteed to impress at your next dinner party or holiday gathering.

This Crème Brûlée Cheesecake brings together the best of two beloved desserts. The cheesecake layer is rich and silky, while the Crème Brûlée topping adds an element of sophistication and delightful crunch. The recipe is straightforward to follow and can be made ahead of time, making it a convenient yet impressive dessert for any occasion.

The balance between the smooth, sweet cream cheese filling and the crispy, caramelized sugar topping is simply divine. Each bite offers a delightful contrast of textures and flavors that will make this recipe a family favorite. From bestrecipesever.familyfreshrecipes.com.

Crème Brûlée Cheesecake


Ingredients:

For the Crust:
1 1/2 cups finely crushed graham cracker crumbs (without problem ingredients)
1/4 cup melted butter
2 tablespoons sugar

For the Cheesecake Filling:
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup heavy cream

For the Crème Brûlée Topping:
1/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla extract


Directions:

Step 1:Prepare the Crust

1. Preheat the oven to 325°F (163°C).

2. In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup melted butter, and 2 tablespoons sugar. Stir until everything is well-mixed and the crumbs are moistened.

3. Press the mixture into the bottom of a springform pan, making sure it’s evenly distributed and compact. Use the back of a spoon to press the crumbs down firmly.

4. Bake the crust for about 10 minutes or until golden and fragrant. Remove from the oven and let it cool completely.


Step 2: Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy.

2. Add the 1 cup granulated sugar and 1 teaspoon vanilla extract to the cream cheese and continue mixing until the mixture is well-combined.

3. Add the eggs one at a time, beating well after each addition. Make sure not to over-mix at this stage to avoid air bubbles.

4. Gradually add the heavy cream, mixing until fully incorporated and the batter is smooth.

5. Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula to ensure even distribution.


Step 3: Bake the Cheesecake

1. Place the springform pan in the center of the preheated oven. Bake the cheesecake for about 55-60 minutes, or until the center is set but slightly jiggly.

2. Once baked, turn off the oven and leave the cheesecake in the oven with the door ajar for about 1 hour. This helps prevent cracks in the cheesecake.

3. After an hour, remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate it for at least 4 hours, or preferably overnight, to allow the flavors to set.


Step 4: Prepare the Crème Brûlée Topping

1. Before serving, mix together 1/4 cup granulated sugar and 1/4 cup brown sugar in a small bowl.

2. Evenly sprinkle the sugar mixture over the chilled cheesecake. Use a spoon or your fingers to ensure the sugar is evenly distributed across the top.


Step 5: Caramelize the Topping

1. Use a kitchen torch to carefully caramelize the sugar. Hold the torch a few inches above the surface and move it in small circles until the sugar turns golden and bubbly. Be careful not to burn the sugar.

2. Alternatively, you can place the cheesecake under the broiler in your oven for 1-2 minutes (watch closely) to achieve the same effect. The key is to melt and caramelize the sugar without overcooking the cheesecake.


Step 6: Serve and Enjoy

Once the sugar has been beautifully caramelized, your Crème Brûlée Cheesecake is ready to serve. Slice into wedges and enjoy the contrasting textures of the smooth cheesecake and crunchy, caramelized topping.



TIPS

Chill the cheesecake properly: Letting the cheesecake cool and then chill in the refrigerator ensures the flavors meld together and the texture becomes firm and creamy.

Don’t overmix: Overmixing the filling can incorporate air, causing cracks in the cheesecake. Beat the ingredients until just combined.

Use a torch for the topping: A kitchen torch provides the most even caramelization. If you don’t have one, the broiler in your oven works, but it can be harder to control the process.

Room temperature ingredients: Ensure your cream cheese and eggs are at room temperature before mixing. This helps the batter come together smoothly without lumps.

Leftover Roast Beef Shepherd’s Pie

This recipe is perfect for you if you have a dilemma about what to do with your Sunday roast beef dinner leftovers. This Leftover Roast Beef Shepherd’s Pie combines all of them! From the mashed potatoes and leftover veggies to the gravy, this easy dish can be 100% leftovers! From cookwhatyoulove.com .

Leftover Roast Beef Shepherd’s Pie
Serves:6


Ingredients:

3 cups mashed potatoes
3 cups leftover roast beef
1/2 cup peas
1 cup carrots
1.5 cups gravy
1 cup cheddar cheese shredded
1 teaspoon dehydrated garlic or use 1/2 teaspoon garlic powder
2 teaspoons dehydrated onion or use 1 teaspoon onion powder (if tolerated)


Directions:

1. Preheat the oven to 375 degrees F.

2. Cube the beef and mix it with peas, carrots, gravy, dehydrated garlic, and onion.

3. Spread the beef mixture in the bottom of a 10×10 baking dish.

4. Top the beef mixture with mashed potatoes and use an offset spatula to smooth them out.

5. Top the mashed potatoes with shredded cheddar cheese.

6. Bake for 25-30 mins or until heated through, and serve.



TIPS

• You can substitute cheddar cheese with Parmesan cheese, white cheddar, or marble cheese (if tolerated).

• Warm the mashed potato to spread them more easily. Just a few minutes in the microwave.

• You can add other leftover veggies like asparagus, broccoli, corn, mushrooms, and zucchini.

• You can use a gravy mix (without problem ingredients) instead of leftover gravy.

• If you’re using fresh carrots, peel them, slice them thin, and parboil for 3 minutes in salted water.

My Mom’s Classic Pot Roast Recipe

My mom’s classic pot roast recipe is easy, has simple ingredients, and it comes out perfect every time. It’s a from scratch recipe that makes a delicious Sunday Supper or a weeknight meal. From onsuttonplace.com.

My Mom’s Classic Pot Roast Recipe


Ingredients:

3 lb. beef chuck roast
salt and pepper (if tolerated)
olive oil
water
1.5 lbs. baby red potatoes
1 lb. baby carrots
1 onion quartered (optional) if tolerated


Directions:

1. Preheat oven to 300 degrees F.

2. In the bottom of a very large pan over medium heat (on the stove top) generously drizzle olive oil. Let the pan heat up before going to the next step.

3. Lay the chuck roast in the pan.

4. Salt and pepper the top.

5. Let it brown for about 3 min. and then turn.

6. Salt and pepper the other side.

7. Cook again for 3 min.

8. Add enough water so only about 1/2 inch of the roast is showing.

9. Do not cover the roast with water.

10. Cover pan and cook in oven for 90 min.

11. Clean the potatoes. Set aside.

12. At the 2 hour mark, remove the pan from the oven.

13. Add potatoes, carrots and optional onion. Make sure your roast is still showing above the broth.

14. Cover and return the pan to the oven.

15. Cook for 90 minutes more.

16. Remove from oven and serve.



NOTES & TIPS:

• A beef boneless chuck roast works the best. Other good choices are a beef rump roast or a top round roast. Make sure to pick out a roast that’s at least 2 inches thick, and one that has a good amount of marbling.

• Any kind of potatoes can be used. Russet potatoes or Yukon Gold are very good.

• For a richer flavor, substitute red wine (if tolerated) or beef broth (without problem ingredients) for some of the water.

• Add fresh herbs on top of the roast during the last hour of cooking time. Fresh thyme, fresh rosemary, or bay leaves are good choices.

• Sprinkle some Worcestershire sauce (if tolerated or use Coconut Aminos) on the meat after the water is added.

• You can actually add as many carrots and potatoes as you want. If you don’t want them for leftovers, simply add what you think your family will eat.

• The secret to tender and perfect pot roast is slow cooking. If you cook it low and slow, the meat absolutely melts in your mouth.

• To store the leftover pot roast, place the meat and vegetables in a glass covered casserole dish or airtight container. Add the leftover juice so everything is covered. To reheat, just put the whole thing in the microwave.

Slow Cooker Corn Chowder

The easiest crockpot soup ever! Fresh corn kernels, bacon, potato, stock, garlic, thyme. Topped with crisp bacon bits and chives. THE BEST. From damndelicious.net.

Slow Cooker Corn Chowder
Yield: 8 (10 cups)


Ingredients:

4 slices bacon, diced (without problem ingredients), for garnish
6 ears yellow corn, kernels removed (about 5-6 cups), if fresh corn on the cob is not readily available, frozen corn kernels will work just fine
1 russet potato, peeled and diced
2 slices bacon (without problem ingredients)
1 onion, diced (if tolerated)
3 cloves garlic, minced
4 sprigs fresh thyme
6 cups chicken stock (without problem ingredients)
Kosher salt and freshly ground black pepper, to taste (if tolerated)
1 cup heavy cream
2 tablespoons chopped fresh chives (if tolerated), for garnish


Directions:

1. Heat a large skillet over medium high heat. Add diced bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. Set aside to use as garnish.

2. Place corn, potato, raw bacon slices (to flavor the chowder), onion, garlic and thyme into a 6-qt slow cooker. Stir in chicken stock; season with salt and pepper, to taste.

3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Remove thyme sprigs and bacon.

4. Puree with an immersion blender until desired consistency is reached. Stir in heavy cream; season with salt and pepper, to taste.

5. Serve immediately, sprinkled with bacon and garnished with chives, if desired.

Glazed Carrots

Tender, tasty, and ready in a flash, sweet glazed carrots are a four-ingredient side dish that’s always a crowd-pleaser. From lilluna.com.

Glazed Carrots


Ingredients:

1 (16-ounce) bag baby carrots
½ cup water
2 tablespoons unsalted butter
2 tablespoons packed light brown sugar
salt and pepper, to taste (if tolerated)


Directions:

1. Combine carrots, water, butter, and brown sugar in a pan over medium-high heat and bring to a boil.

2. Cover and reduce the heat to cook on low for approximately 6 minutes.

3. Keeping covered, turn the heat back to high and cook, stirring occasionally, until all the water is evaporated and carrots are tender, another 5–6 minutes.

4. Remove from the heat and sprinkle with salt and pepper.



Notes

Variation: For some extra flavor and texture, add ⅓ cup chopped, toasted walnuts or almonds after simmering for the first 6 minutes.

Oven Directions: Place baby carrots in a buttered casserole dish and sprinkle with salt and pepper. Sprinkle with brown sugar and drizzle on melted butter. Cover and bake at 350 degrees F for 1 hour.

Jiffy Corn Casserole Recipe

This Jiffy corn casserole recipe is part cornbread, and part corn pudding. It’s a classic easy side dish recipe that’s delicious any time of year, but it’s especially wonderful at Thanksgiving and Christmas. From damndelicious.net.

Jiffy Corn Casserole Recipe


Ingredients:

1 box Jiffy Corn Muffin Mix (8.5 oz.) (check for problem ingredients)
1/2 cup melted butter
8 oz. sour cream (if tolerated)
1 15.25 oz. can of regular kernel corn (drained)
1 15.25 oz. can of creamed corn
2 large eggs


Directions:

1. Preheat oven to 350 degrees F.

2. Put the eggs in a large mixing bowl and whip slightly with a fork.

3. Add melted butter, sour cream, and both cans of corn. Whisk together until well combined. Make sure to drain the whole kernel corn first.

4. Add Jiffy Corn Muffin mix. Stir until it's everything is completely mixed together.

5. Pour into buttered 8×8 inch casserole dish.

6. Bake for 45 minutes, uncovered.

7. When done, top will be golden and edges will be slightly cracked. Middle should be firm to the touch. (Not jiggly.)



NOTES:

This recipe as written bakes in an 8×8 inch pan. It can easily be doubled, and still cooks evenly. We use a double recipe every Thanksgiving. A double recipe should be baked in a 9×13 inch pan and will take 1 to 1 1/2 hours to bake.



SUBSTITUTES:

The sour cream can be replaced with Greek yogurt (if tolerated and without problem ingredients). It will have a stronger taste, but it will give you the same texture along with some extra protein.

Fresh sweet corn can be substituted for the whole kernel corn. Cook the ears of corn first, then cut the kernels off the cobs. Replace only the whole kernel corn. The creamed corn adds necessary moistness so your corn pudding isn’t too dry.

You can use an equal amount of Mexicorn in place of the whole kernel corn. Mexicorn is simply canned corn with green and red bell peppers.



GLUTEN-FREE CORN CASSEROLE:

You can swap out the Jiffy Corn Muffin Mix with approximately the same amount (8.5 oz.) of any gluten-free cornbread mix. Some name brands are Martha White, Simple Truth from Kroger, and King Arthur. Be sure to check for problem ingredients.

Low Acid, Veggie Pizza

Author Julie Beyer RDN, author of Confident Choices: A Cookbook for IC and OAB, shares three recipes to help you perfect a perfect, low acid pizza with all the flavor and non of the acid burn! Enjoy! From icdietproject.com.

My Way Pizza (Serves 4)


Ingredients:

1 cup chopped vegetables (broccoli florets, cauliflower florets, zucchini slices, shredded carrots, sliced mushrooms, sweet bell pepper slices)
Olive oil, salt, pepper (as tolerated)
Pizza dough (recipe below) or two medium pre-baked pizza crust (like Boboli without problem ingredients)
½ cup Alfredo sauce or pesto sauce (both recipes below)
1 cup shredded mozzarella cheese
½ cup Parmesan cheese (if tolerated)


Directions:

Heat oven to 400°F. Spread chopped vegetables on cookie sheet lined with parchment. Drizzle olive oil, salt, and pepper (as tolerated) over vegetables. Place vegetables in hot oven for 5 to 7 minutes until very slightly browned. Remove from oven and set aside.

Divide pizza dough and placing on a pizza stone or large cookie sheet, spread into two, 10 inch circles. (Or place pre-baked pizza crusts on stone/pan.) Top each pizza with sauce, cheese, and vegetables. Bake for 10 minutes at 400°F or until cheese begins to turn golden. Remove from oven and let rest 5 minutes. Serve.



Basic Pizza Dough

Ingredients:

1 c. warm water
1 package active dry yeast
2-1/2 c. all-purpose flour
2 T. olive oil
1/2 t. salt


Directions:

Combine water and yeast in a large bowl. Add 1-1/2 c. flour and mix well. Add oil, salt and remaining flour. With clean hands, work the ingredients together until stiff dough forms. (Add last cup gradually—you may not need all of it.)

Knead dough on floured pastry cloth or board for 5 minutes or until shiny and elastic. Place dough into large mixing bowl that has been coated with olive oil; turn dough to coat it and cover with kitchen towel. Let dough rest for one hour in warm place until doubled in size.

Remove dough to lightly floured surface and split into two balls. Cover and let rest again for another 15 minutes. Dough can now be shaped into pizza crust. Follow directions above to make pizza.



No Cheese Pesto Sauce for Pasta or Pizza

Ingredients:

3 c. fresh basil leaves
1 c. fresh parsley sprig
4 garlic cloves, crushed
4 T. olive oil
3 T. toasted pine nuts (if tolerated)
Pepper, if tolerated, to taste


Directions:

Use food processor to chop basil and parsley. Add garlic and olive oil; process another 20 seconds. Add pine nuts and finish processing. Use as topping for pasta or baked potatoes, or as a garnish for chicken.



No Cheese “Alfredo” Sauce for Pasta or Pizza

Ingredients:

1/4 c. olive oil
2 T. flour
2 cans evaporated skim milk
1 t. minced garlic
1 t. minced onion (if tolerated)
3 T. fresh basil, finally chopped
1/2 t. salt
Pepper, if tolerated, to taste


Directions:

Heat oil in saucepan over medium heat. Add flour, whisking until smooth. Add remaining ingredients, whisking until sauce has thickened. Use as a topping for pasta or baked potatoes, or as a garnish for chicken.

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.

White Chocolate Macadamia Cookie Bars

White Chocolate Macadamia Cookie Bars are soft-baked, chewy, loaded with buttery brown sugar flavor, chunks of white chocolate chips & macadamia nuts. Try this cookie recipe that bakes up in a 9×9 pan for a smaller serving size. From togetherasfamily.com .

White Chocolate Macadamia Cookie Bars


Ingredients:

1½ cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1½ teaspoon vanilla extract
1/2 cup white chocolate chips (without problem ingredients)
1/2 cup chopped macadamia nuts


Directions:

1. Preheat the oven to 350°. Line a 9x9 baking dish with parchment paper or spray with cooking spray.

2. In a small mixing bowl, add the flour, baking soda, salt, and baking powder. Stir with a wire whisk to combine. Set aside.

3. In a separate larger mixing bowl, using an electric hand mixer, beat together the butter, sugar, and light brown sugar until creamy and combined.

4. Beat in the egg and vanilla extract just until mixed in.

5. Add the dry ingredients into the wet batter, mix on low to medium-low speed, just until combined and no flour streaks remain in the dough.

6. Stir in the white chocolate chips and macadamia nuts.
* If wanted, reserve some to press into the tops of the bars before baking OR you can just use extra to press into the tops of the bars.

7. Press the cookie dough into the prepared pan.

8. Cook for 20-25 minutes or until golden brown in the center and cooked through.

9. Let the bars cool inside the pan for at least 30 minutes to 1 hour before cutting.
* If the bars are cooler they will cut better, but you could definitely eat them warm for a soft & gooey cookie bar.



FAQ:

How To Store Leftovers
Place leftovers in an airtight container, or Ziploc bag, at room temperature for up to 5 days.

Do I Chop The Macadamia Nuts or Keep Them Whole?
You can keep the macadamia nuts whole for larger chunks inside the cookie bars, or chop them up so there are more bits all over. I prefer chopping up the macadamia nuts so there is more to go around.

Tahini Parmesan Dressing

Yes, tahini can be part of an interstitial cystitis (IC) diet. Tahini is a seed butter that contains sesame seeds, which are also bladder-friendly. From callieknutrition.com.

Tahini Parmesan Dressing

Yield: Makes 1 cup of dressing


Ingredients:

1/4 cup pear juice
2 tablespoons + 2 teaspoons light olive oil
2 tablespoons tahini (if tolerated and without problem ingredients)
1 tablespoon coconut aminos
2 tablespoons + 2 teaspoons Parmesan cheese (if tolerated)
Salt, to taste
2 to 3 tablespoons of water, or to desired consistency


Directions:

Blend all, taste and adjust salt to desired taste.

Chicken Pie

The next time you’re in the mood for chicken pie and up for making it yourself, trust me it’s really pretty easy, you absolutely should give this a try. It’s thick and delicious, packed with a variety of veggies, tender chicken and topped off with a flaky crust. So good. From bakedbyrachel.com.

Chicken Pie


Yield-4


Ingredients:

Crust:
1 sheet of thawed puff pastry (without problem ingredients)

Filling ingredients:
1 rotisserie chicken
1 1/2 C potatoes, cubed
2 garlic cloves, minced
1/4 C red bell pepper, chopped
1/2 C corn
1/2 C carrots, chopped
1/4 C celery, optional
1/2 tsp salt (if tolerated)
3/4 - 1 tsp pepper (if tolerated)
3 Tbsp unsalted butter

Sauce ingredients:
1/2 C unsalted butter
1 C all purpose flour
2 1/2 C chicken broth
1/2 C heavy cream
1/4 tsp salt (if tolerated)
1/2 tsp ground black pepper (if tolerated)


Directions:

1. Warm rotisserie chicken per package directions. I warmed mine at 350F° for 30 minutes or so, in a foil bowl on a baking sheet. The foil will help keep any juices nearby and not making a huge mess out of your baking sheet. Remove from the oven and let sit for 5 minutes, then slice meat from the bones and cut into bite size pieces.

2. You can work on the veggies and sauce while your chicken warms or you can wait and do each as a separate step.

3. In a large skillet, melt butter. Add potato chunks, cook for 5 minutes. Add garlic and red pepper. Cook for an additional 10-15 minutes or until the peppers are tender and the potatoes are almost translucent.

4. Remove from heat, transfer potato mix to a large bowl. Add carrots (I used baby carrots cut up), celery (if using), corn, chicken, salt and pepper. Stir well. Set aside.

5. In a large saucepan, melt butter over medium heat. Add flour, followed by chicken broth. Stir well. Make sure you get the corners of the pan. Pour in cream and sprinkle in salt and pepper. Continue stirring until the mixture is combined and thick.

6. Pour sauce over chicken and veggies, gently stir to coat.

7. Divide among individual baking dishes or one large baking dish. I did several individual dishes. It worked out great for dinner and an extra for lunch.

8. For your crust, you will need one sheet of thawed puff pastry. Slice squares large enough to fit each dish. While still on the counter or your work area, using a fork crimp the edges of each square. Take a knife and cut holes into the center to allow steam to escape.

9. Carefully top each dish with one sheet of prepared puff pastry.

10. Bake at 425F° for 20 minutes. Serve warm.



TIPS:

My biggest bit of advice for this particular dish, use fresh veggies if possible. Only use frozen if you trust the brand, we had some really gross frozen corn not long ago. I decided after that if I couldn’t get fresh or frozen in a brand I trust, then I’d be perfectly content to use canned – again… in a brand I trust. Not all brands are created equal in my eyes. Trust me, if you had tried this nasty bag of frozen corn you’d be in full agreement with me here. So, fresh is best if available.

Chunky Apple Cake

After taste testing lots of apple cakes, I've found this apple cake recipe the best. Full of old-world comfort, the yummy brown sugar sauce really makes the cake special. For a festive occasion, top with a dollop of whipped cream. From tasteofhome.com .

Chunky Apple Cake


Ingredients:

1/2 cup butter, softened
2 cups sugar
1/2 teaspoon vanilla extract
2 large eggs, room temperature
2 cups all-purpose flour
1-1/2 teaspoons ground Ceylon cinnamon (if tolerated)
1 teaspoon ground nutmeg (if tolerated)
1/2 teaspoon salt
1/2 teaspoon baking soda
6 cups chopped peeled GALA or FUJI apples

BUTTERSCOTCH SAUCE:
1/2 cup packed brown sugar
1/4 cup butter, cubed
1/2 cup heavy whipping cream


Directions:

1. In a large bowl, cream the butter, sugar and vanilla. Add eggs, 1 at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined.

2. Spread into a greased 13x9-in. baking dish. Bake at 350° for 40-45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving.

3. Meanwhile, in a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the heat. Serve with cake.

Herb Roasted Chicken Breasts

I really like having pre-cooked chicken in the fridge that I can use to quickly whip up a sandwich or wrap, or add protein to a bowl of pasta, salad, or one of my “leftovers” bowls. While I often use a rotisserie chicken for this purpose, they are sometimes just too salty and we have a hard time going through a whole chicken between the two of us. So, this week I experimented a bit more with the “low and slow” roasting method and made these incredibly tender and juicy Herb Roasted Chicken Breasts. From budgetbytes.com .

Herb Roasted Chicken Breasts

Serves-4


Ingredients:

3 Tbsp butter, room temperature
2 cloves garlic, minced
1 tsp dried basil
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp salt (if tolerated)
Freshly cracked black pepper (if tolerated)
2 split chicken breasts* (about 3 lbs. total)


Directions:

1. Preheat the oven to 275ºF. Remove the chicken from the refrigerator and allow it to warm slightly as you prepare the butter herb mix (5 minutes or so).

2. In a small bowl, stir together the butter, minced garlic, basil, thyme, rosemary, salt, and pepper. Rosemary pieces can be quite large, so either chop or crumble the dried pieces with your hands before adding them to the mix.

3. Place the chicken on a cutting board and pat it dry on both sides with a clean paper towel. Smear the butter herb mixture over both sides of the chicken. Drying the meat will help the butter herb mixture stick. If the meat is too cold, it will form condensation as you rub the butter mixture over the surface and the butter will not stick.

4. Place the seasoned chicken pieces in a casserole dish that is deep enough to fully contain the chicken. Cover tightly with foil, or with the dish’s lid if there is one. Bake the chicken in the preheated oven for 90 minutes, basting once half way through.

5. Ater 90 minutes, remove the foil, baste again, and adjust the oven’s temperature to 425ºF. Bake the chicken at 425ºF for 20 minutes without the foil, or until the skin is deep golden brown and crispy. Remove the chicken from the oven and let rest for 5-10 minutes.
6. Slice the breasts or pull the meat from the bone. Reserve the juices from the bottom of the casserole dish for drizzling over top of the meat.



Notes-

*This recipe is for bone-in and skin-on chicken breasts. Using boneless and/or skinless breasts will require different cooking times and temperatures, and will yield different results.