Spinach Chicken Casserole with Cream Cheese and Mozzarella

Spinach Chicken Casserole with Cream Cheese and Mozzarella – All of the delicious flavors of cream cheese, spinach, and chicken are packed into this delicious dinner recipe! This easy spinach chicken breasts casserole recipe comes together quickly and makes a nice combination for a busy meal. As a bonus, this chicken casserole recipe is also keto diet-friendly, gluten-free, and low carb. Enjoy! From eatwell101.com .

Spinach Chicken Casserole with Cream Cheese and Mozzarella


Ingredients:

2 large boneless skinless chicken breasts, cut horizontally
8 oz cream cheese, softened (best if room temperature to spread easily)
2 cup spinach, rinsed (I'm going to try 10 oz. of frozen spinach thawed, drained, and press out all excess moisture)
2 tablespoons olive oil, divided
4 oz Mozzarella cheese, shredded
3 cloves garlic, minced
1/2 teaspoon red pepper flakes, optional (if tolerated)
1/2 teaspoon salt (*see TIPS below)
1/2 teaspoon pepper (if tolerated)
1/2 teaspoon Italian seasoning, optional


Directions:

1. To prepare the spinach chicken casserole: Add olive oil, garlic, Italian seasoning, and red pepper flakes into a Ziplock bag along with 1/2 teaspoon of salt and 1/2 teaspoon black pepper. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken breasts are covered in the marinade, set aside for 10-15 minutes on the counter while you prep the remaining ingredients. Position a rack in the center of the oven and preheat the oven to 400ºF (200°C).

2. Quickly wilt the spinach in a skillet with 1 tablespoon olive oil and set aside.

3. Arrange chicken breasts drained from the marinade in a baking dish. Spread the softened cream cheese over the chicken breasts and lay spinach on top of the cream cheese. Finally, sprinkle mozzarella over the top.

4. Bake the spinach chicken casserole for 20-30 minutes. Chicken casserole is done when cooked to an internal temperature of 165˚F (75°C). Serve the spinach chicken casserole warm with a side of cauliflower rice, or baked veggies. Enjoy!



TIPS:

• You can cut the chicken breasts into cubes to help the marinade coat the chicken deeper, and speed up the baking time of the casserole.

• Freeze individual portions of the spinach chicken breasts casserole so you have a comforting dinner for evenings when you don’t feel like cooking from scratch. See instructions below for reheating frozen chicken casserole.

• Cream cheese and mozzarella should provide enough salt so go easy with the salt in the marinade.



Can we freeze the chicken casserole?

Absolutely! This easy chicken casserole with spinach makes an amazing make-ahead meal or freezer meal. You can freeze the casserole baked or unbaked:

To bake the uncooked chicken casserole after freezing: thaw the chicken casserole overnight in the refrigerator and bake as directed in the instructions. We do not recommend baking the chicken casserole straight out of the freezer because it would take a very long time and not cook evenly.

To reheat the baked casserole after freezing: same method, thaw overnight in the refrigerator; then cover the chicken casserole with foil and bake at 350ºF (180ºC) for 20-30 minutes, or until heated through.

Bladder-Friendly Blueberry Daiquiri

Quench your thirst with a burst of fruity goodness with our IC-friendly Blueberry Amor Daiquiri! This delightful concoction is a celebration of vibrant flavors and easy-breezy vibes, perfect for sipping on lazy afternoons or sharing with friends during laid-back gatherings.

Imagine the sweet-tart allure of blueberry juice mingling with the frosty chill of frozen blueberries, all blended together with succulent pear halves and icy cubes to create a lusciously smooth texture. But here's the kicker – a hint of natural almond extract adds a subtle nutty undertone that elevates the drink to a whole new level of deliciousness.

Top it all off with a sprinkle of zesty lime zest for an extra pop of citrusy freshness, and you've got yourself a cocktail that's as irresistible as it is gentle on the bladder. With our IC-friendly recipe, you won't have to worry about feeling left out this summer due to dietary restrictions. So, whether you're lounging by the poolside or kicking back on the patio, our Blueberry Amor Daiquiri is the perfect companion for those moments when you just want to sit back, relax, and savor the simple pleasures of life.

Prep Time: 5 minutes
Makes: 1 daquiri

From callieknutrition.com.

Bladder-Friendly Blueberry Daiquiri


Ingredients:

1⁄2 cup blueberry juice
1⁄4 cup blueberries, frozen
2 pear halves, canned
1⁄2 cup ice cubes
2 tsp. natural almond extract
Garnish with lime zest (if tolerated)


Directions:

Puree juice, blueberries, pears, ice, almond extract in a blender until smooth. Garnish with lime zest and serve.

Crock Pot Pork Chops

Crock Pot pork chops with are so tender and easy! This slow cooker pork chop recipe uses simple ingredients and has an irresistible gravy. This recipe has been adapted to be IC friendly. From wholesomeyum.com .

Crock Pot Pork Chops


Ingredients:

4 8-oz bone-in pork chops (1 inch thick; boneless pork chops work as well)
1 tsp sea salt (if tolerated)
1/2 tsp black pepper (if tolerated)
2 tbsp olive oil
1 large yellow onion (thinly sliced), if tolerated
4 cloves garlic (minced)
2 tbsp arrowroot powder (or cornstarch, or 1/4 tsp xanthan gum)
2 cups chicken broth, reduced sodium (without problem ingredients)
1 tbsp Coconut Aminos
1 tbsp fresh thyme (finely chopped) or use 1 teaspoon of dried thyme
1 tbsp fresh rosemary (finely chopped) or use 1 teaspoon dried rosemary


Directions:

1. Pat the pork chops dry with paper towels. Season both sides with salt and pepper.

2. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-5 minutes per side, until golden brown. (They don't have to be cooked through at this point.) Remove the pork chops from the skillet and place them in a Crock Pot.

3. In the same skillet, add the sliced onion and cook for about 5 minutes, until it begins to soften, stirring occasionally.

4. Add the minced garlic to the skillet and cook for 1 minute, until fragrant.

5. Sprinkle the arrowroot powder over the onions and garlic, stir to combine, and cook for 1 minute, until the arrowroot powder is well incorporated.

6. Slowly whisk in the chicken broth. Bring the mixture to a simmer and cook for 2-3 minutes, until thickened slightly.

7. Stir in the Coconut Aminos, thyme, and rosemary.

8. Pour the gravy over the pork chops in the Crock Pot.

9. Cover and cook until the pork chops are tender:
* Bone-in pork chops: 5-6 hours on Low or 2-3 hours on High.
* Boneless pork chops: 3-4 hours on Low or 1-2 hours on High.



INGREDIENTS & SUBSTITUTIONS:

Pork Chops – I used bone-in pork chops for this recipe, but boneless pork chops work as well. The kind with the bone are just a bit more flavorful. For best results, look for thick cut pork chops that are at least 1 inch thick.

Garlic – Fresh garlic will give you the best flavor, but 2 teaspoons jarred minced garlic will also work. If you don’t have either, you can simply season the pork chops with 1/2 teaspoon of garlic powder instead.

Fresh Herbs – This slow cooker pork chops recipe calls for fresh thyme and rosemary, but you can use other fresh herbs, such as fresh parsley, sage, or oregano. You can also use 2 teaspoons of dried herbs (or simply Italian seasoning) in place of the 2 tablespoons of fresh herbs.

Creamy Chicken and Cauliflower

This chicken thighs recipe features diced bacon, fresh cauliflower, and baby spinach, all cooked in a creamy Parmesan sauce. It’s Creamy Chicken and Cauliflower, your new favorite dinner recipe! Nothing says comfort food like juicy chicken thighs and tender cauliflower florets smothered in a creamy Parmesan sauce with bacon. Seriously, this dinner is so tasty, it’ll blow your taste buds! All the flavors here meld together perfectly, which is part of its comforting magic. A nice contrast and mild flavor from the cauliflower adds texture to the chicken, while spinach gives it a nutritional boost. From diethood.com.

Creamy Chicken and Cauliflower


Ingredients:

1 pound cauliflower,, cut into small bite-sized florets
4 slices thick cut bacon, diced (without problem ingredients)
2 pounds boneless, skinless, chicken thighs
salt and pepper, to taste (if tolerated)
1 teaspoon dried rosemary or any other dried herbs that you like
½ teaspoon onion powder (if tolerated)
½ teaspoon garlic powder
½ teaspoon paprika (if tolerated)
1 tablespoon butter
5 to 6 cups baby spinach
4 cloves garlic, minced
½ cup low sodium chicken broth (without problem ingredients)
⅔ cup heavy whipping cream
½ cup finely shredded Parmesan cheese (if tolerated)
chopped fresh parsley,, for garnish


Directions:

1. Place cauliflower florets in a cooking pot and cover with cold water; set over high heat and bring to a boil. Reduce heat to medium-low; cover and simmer for 3 to 4 minutes or until cauliflower is fork tender, but not mushy.

2. Drain the cauliflower and run it under cold water to stop it from cooking further. Season the florets with salt and pepper, and set aside.

3. In the meantime, set a 12-inch skillet over medium heat and heat up the skillet.

4. Add diced bacon to the hot skillet and cook for about 4 minutes or until crispy, stirring frequently. Remove the bacon pieces from the skillet and set aside on a plate. Do not drain the bacon grease.

5. Set skillet back over medium-high heat; add butter and let it melt.

6. Season the chicken thighs with salt, pepper, dried rosemary, onion powder, garlic powder, and paprika. Transfer the chicken thighs to the skillet and cook for 5 minutes or until golden brown on the bottom.

7. Flip over and cook for 6 to 8 more minutes or until cooked through. Remove the chicken and transfer it to a plate; set aside.

8. Return the skillet to the burner and add in the baby spinach; cook for 2 minutes or until wilted. Remove from skillet and set aside.

9. Add garlic to the pan and cook for 15 seconds or until fragrant. Add chicken broth and stir the browned bits from the bottom of the pan. Stir in the cream and bring to a boil; cook for 1 minute. Then, whisk in the parmesan cheese.

10. Add cooked cauliflower, spinach, and cooked chicken back to the skillet and cook for a minute or two or until heated through. Taste for salt and adjust accordingly.

11. Remove from heat.

12. Garnish with the bacon and parsley, and serve.

Creamy Baked Chicken Thighs with Mushrooms & Bacon

An easy weeknight dinner packed full of flavor the whole family will love! Another tasty low carb and Keto approved recipe.

Golden, crispy skinned and juicy bone-in baked chicken thighs with tender cremini mushrooms and crispy fried bacon pieces, simmered in a garlic parmesan cream sauce? YES please! Another ripper chicken dinner… readers have been loving this recipe since forever! Accidentally gluten free and low carb with maximum deliciousness. From cafedelites.com.

Creamy Baked Chicken Thighs with Mushrooms & Bacon

Serves 6


Ingredients:

For the chicken

6 chicken thighs bone-in, skin-on or off
1 tablespoon olive oil
2 cloves garlic crushed
2 tablespoons fresh parsley chopped
1 pinch Kosher salt to taste
1 pinch ground black pepper to taste (if tolerated)


For the cream sauce

4 cloves garlic crushed
7 ounces diced bacon (without problem ingredients)
14 ounces brown mushrooms Cremini, sliced
1 cup heavy cream or half and half
½ cup chicken broth (without problem ingredients)
½ cup parmesan freshly grated (if tolerated)
¼ teaspoon black pepper freshly ground to taste (if tolerated)
1 pinch salt only if needed to your taste
1 pinch fresh parsley extra chopped, to garnish
1 pinch parmesan fresh shaved or grated, to garnish (if tolerated)


Directions:

Baked chicken thighs

1. Preheat oven to 400°F (200°C).

2. Arrange chicken on a plate. Combine together the olive oil, garlic, parsley, salt and pepper in a jug. Rub the oil mixture over the chicken to completely coat.

3. Heat a large oven proof pan or skillet over medium high heat. Sear the chicken, skin-side down first, until skin is crisp and golden brown. Rotate and sear the other side (about 2-3 minutes per side).

4. Transfer to oven and roast until completely cooked through, about 25-30 minutes.

5. Once chicken is done, remove from skillet; set aside. Pour out HALF of the chicken juices left in the pan.



Sauce

1. Using the same skillet the chicken was in, fry the garlic in the reserved chicken juices over medium heat, stirring frequently until fragrant, about 1 minute. Add the bacon and fry until just beginning to crisp. Add in the mushrooms and cook until mushrooms begin to soften.

2. Pour in the cream, chicken broth and Parmesan. Let simmer until slightly thickened, about 2 minutes.

3. Season with pepper. Taste first before adding in any extra salt, as the bacon will add the salt.

4. Add the chicken back into the pan; allow to simmer for 1-2 minutes in the cream to take on the flavors.

5. Garnish with parsley and shaved or grated parmesan, if desired. Serve over rice, pasta, or steamed/grilled vegetables.


TIPS

If using cream: Thickened cream, heavy cream, light or reduced fat cooking cream are all fine to use. If you prefer a thicker sauce, whisk together 1 level teaspoon cornstarch with 1 tablespoon cream until lump free and well blended. Add the mixture into the cream sauce, while stirring continuously, until thickened.

If using half and half: Bring to a gentle simmer; whisk 2 teaspoons of cornstarch into 1-2 tablespoons of *extra* half and half; pour cornstarch mixture into the centre of the pan; stir continuously until the sauce thickens and becomes a 'cream'.

Homestyle Ranch Dressing

Indulge in the comforting flavors of the countryside with our homemade IC-friendly Homestyle Ranch Dressing! Crafted with care to cater to sensitive bladders, this creamy delight brings the essence of rustic charm to your table without compromising on taste or healthfulness.

Picture this: a velvety blend of cottage cheese and milk, infused with aromatic dill, garlic powder, and parsley, coming together in perfect harmony to create a dressing that's as wholesome as it is flavorful. With just a hint of salt to enhance the natural goodness of the ingredients, every spoonful offers a symphony of savory delights that will leave you craving more.

But here's the best part – our Homestyle Ranch Dressing is not only delicious but also gentle on the bladder, making it the perfect choice for those following an IC diet. Whether you're drizzling it over a crisp garden salad, using it as a dip for fresh vegetables, or adding a dollop to your favorite chicken wings, this dressing is sure to elevate any dish with its homely charm and comforting taste. So, go ahead, indulge in the goodness of homemade ranch dressing, and savor the simple pleasures of wholesome cooking made with love. From callieknutrition.com.

Homestyle Ranch Dressing

Prep Time: 10 minutes
Makes: 1 cup (4 servings)
Contains Dairy


Ingredients:

1⁄2 cup cottage cheese
1⁄4 cup milk
1 tsp. Dill or 1 Tbsp. Fresh Dill, Minced
1 tsp. Garlic Powder
1 tsp. Parsley
1⁄4 tsp Salt (if tolerated)


Directions:

Add all ingredients to a food processor or Ninja Blender and blend until smooth. Pour into a glass jar and chill for several hours.


TIPS:

• Let the flavors blend overnight in the refrigerator for the best taste.

• Store in the refrigerator for up to 2 weeks.

• Great as a fresh vegetable dip, chicken wing dip or with your favorite salad.

Honey Sesame Chicken

Skip the takeout and make this Honey Sesame Chicken instead! It’s LOADED with veggies and is delicious! Easy to make and made with a sweet and savory sauce. Perfect for lunch or dinner and even better for those that meal prep. From healthyfitnessmeals.com. This recipe has been adapted to be IC friendly.

Honey Sesame Chicken


Ingredients:

1 pound of boneless skinless chicken breasts, cut into 1 inch pieces
1 tablespoon + 1 teaspoon vegetable oil
3 cups sugar snap peas, trimmed
salt and pepper to taste (if tolerated)
1 teaspoon minced garlic
¼ cup honey, brown sugar or agave
¼ cup low sodium chicken broth or water
¼ cup coconut aminos
2 teaspoons toasted sesame oil
2 teaspoons cornstarch
2 tablespoons sesame seeds


Directions:

1. Heat 1 teaspoon of oil in a large pan over medium heat. Add the snap peas and cook for approximately 2-3 minutes or until vegetables are tender.

2. Remove the snap peas from the pan; place them on a plate and cover.

3. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.

4. Season the chicken pieces with salt and pepper and add them to the pan in a single layer – you may need to do this step in batches. Cook for 3-4 minutes on each side until browned and cooked through.

5. Add the snap peas back to the pan and cook for 2 more minutes or until the vegetables are warmed through.

6. In a bowl whisk together the chicken broth, honey, sesame oil, garlic and coconut aminos. In a small bowl mix the cornstarch with a tablespoon of cold water.

7. Pour the sauce mixture over the chicken and snap peas; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.

8. Serve immediately, topped with sesame seeds.



Notes

• Use fresh garlic.

• Swap the sugar snap peas with either broccoli, green beans, asparagus, zucchini, or pea pods.

• You may use boneless and skinless chicken thighs or any other protein of your choice.