Crockpot Chicken Corn Chowder

This Crockpot Chicken Corn Chowder is comfort at its coziest think creamy, hearty, and full of sweet corn, tender chicken, and warming potatoes. Just toss everything but the dairy in, cook low and slow, then swirl in milk and cheese near the end. The result is a rich, satisfying chowder perfect for chilly nights. From masteredrecipes.com .

Crockpot Chicken Corn Chowder


Ingredients:

3 cups cooked shredded chicken
4 cups chicken broth (without problem ingredients)
1 can cream of chicken soup (10.5 oz), without problem ingredients
1 can corn, drained
1 can cream-style corn
2 medium potatoes, diced
1 cup chopped carrots
1 cup chopped celery
1 small onion, diced (if tolerated)
1 cup milk
1 cup shredded cheddar cheese
Salt, pepper, and a pinch of paprika (if tolerated)


Directions:

1. Place chicken, broth, cream of chicken soup, corn, cream-style corn, potatoes, carrots, celery, onion, salt, pepper, and paprika into your crockpot.

2. Stir everything gently to combine.

3. Cover and cook on LOW for 6–7 hours or until the potatoes are tender.

4. About 30 minutes before serving, add the milk and shredded cheese.

5. Stir well and let the cheese melt completely into the chowder.

6. Taste and adjust seasoning as needed.

7. Serve hot with warm bread or rolls.


NOTES:

• This chowder thickens as it cools add extra milk or broth when reheating if needed.

• You can substitute fresh or frozen corn for either canned option.

Texas Cornbread

Here is a much-loved recipe that I adjusted to be IC friendly. It’s moist and flavorful and I hope you like it as much as I do. I give it: ★ ★ ★ ★ ★

Texas Cornbread


Ingredients:

2 c corn bread mix (I use 2 Jiffy Corn Muffin Mixes. Jiffy Corn Muffin Mix is generally considered IC friendly, but please check for problem ingredients.)
1 c sour cream (if tolerated)
2 beaten eggs
2 c shredded Cheddar cheese


Directions:

Preheat oven to 350 degrees. Mix first three ingredients well. Add cheese. Coat iron skillet with oil and heat in oven. Pour in mix and spread in pan. Bake 20-25 minutes or until done.

5-Star Cottage Cheese and Spinach Crustless Quiche: Light & Fluffy Delight

This 5-Star Cottage Cheese and Spinach Crustless Quiche is a light, fluffy, and healthy dish perfect for any meal! Creating a homemade quiche is more than just cooking; it’s an experience that brings a touch of elegance to any breakfast or brunch. With the 5-Star Cottage Cheese and Spinach Crustless Quiche, you get to indulge in a dish that is not only light and fluffy but also packed with nutrition. Perfect for young professionals juggling work and life, this recipe transforms simple ingredients into a culinary delight. From indcooking.com.

5-Star Cottage Cheese and Spinach Crustless Quiche: Light & Fluffy Delight


Ingredients:

1 cup cottage cheese
1 cup fresh spinach (you can use frozen but make sure to thaw the spinach and squeeze out the excess moisture before adding it to the mixture)
3 large eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper (if tolerated)
1/2 teaspoon garlic powder
1/2 cup shredded cheese (whatever you can tolerate)


Directions:

1. Preheat the oven to 375°F (190°C).

2. In a mixing bowl, combine cottage cheese, spinach, eggs, and milk.

3. Add salt, pepper, and garlic powder, and mix until well blended.

4. Fold in the shredded cheese.

5. Pour the mixture into a greased baking dish.

6. Bake for 30-35 minutes or until the quiche is set and lightly golden on top.

7. Allow to cool for a few minutes before slicing and serving.

Cheesy Chicken Alfredo Lasagna Rolls

When life gets hectic, the last thing you want is to spend hours in the kitchen. Enter our cheesy chicken alfredo lasagna rolls recipe, a dish that not only fills your belly but also warms your heart. This delightful meal combines the richness of creamy Alfredo sauce with tender chicken, all wrapped in lasagna noodles that create an easy-to-eat roll format. It’s like a comforting hug on a plate! From findcooking.com.

Cheesy Chicken Alfredo Lasagna Rolls


Ingredients:

9 lasagna noodles
2 cups cooked chicken, shredded
1 cup ricotta cheese
2 cups Alfredo sauce (without problem ingredients)
1 cup mozzarella cheese, shredded
1/2 cup grated Parmesan cheese (if tolerated)
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Salt and pepper to taste (if tolerated)


Directions:

1. Preheat the oven to 350°F (175°C).

2. Cook the lasagna noodles according to package instructions; drain.

3. In a bowl, mix the shredded chicken, ricotta cheese, Italian seasoning, garlic powder, salt, and pepper.

4. Spread a thin layer of Alfredo sauce on the bottom of a baking dish.

5. Place about 2 tablespoons of the chicken mixture on each noodle, roll them up, and place them seam-side down in the baking dish.

6. Pour the remaining Alfredo sauce over the top and sprinkle with mozzarella and Parmesan cheese.

7. Bake for 25-30 minutes until bubbly and golden.


*These rolls can be assembled in advance and stored in the refrigerator until ready to bake.

*You can add frozen spinach that is thawed and drained by squeezing all the water out and mix it with the ricotta cheese. Layer this creamy spinach mixture into the lasagna rolls along with your alfredo sauce. This variation not only adds flavor but also a vibrant color that makes the dish pop. Plus, you’ll sneak in those greens without anyone noticing!

*If you’re cooking for a vegetarian crowd, go for a vegetarian option by using roasted vegetables like zucchini, bell peppers, and mushrooms. Roasting them adds a deliciously sweet depth that pairs beautifully with the creamy alfredo sauce. You won’t feel like you’re missing out; in fact, this version might just steal the spotlight!


Storage Tips for Leftovers
Storing your cheesy chicken alfredo lasagna rolls recipe is easy. Cover leftover rolls tightly with plastic wrap or transfer them to an airtight container. They can last in the refrigerator for about 3-4 days and in the freezer for up to 3 months. Just make sure to label them with the date for easy reference.

Reheating Suggestions
When you’re ready to enjoy those delicious leftovers, preheat your oven to 350°F (175°C). Bake the rolls for about 20-25 minutes, covered with foil to retain moisture. If you’re in a hurry, the microwave works too—just heat in short intervals to avoid drying them out. Trust me, these rolls are even better the next day!

One-Pot Garlic Parmesan Pasta

This delicious one-pot pasta dish is a godsend for busy evenings when you crave a satisfying meal without the hassle of cooking and cleanup. In a single pot, you sauté garlic until golden and aromatic, then add the chicken broth, milk, and fettuccine and let the magic happen. As the pasta simmers, it soaks up the flavors of the garlicky broth, making it super tasty. Once the pasta is tender, generous handfuls of grated Parmesan cheese are stirred into the dish, adding a luxurious touch. It's a mouthwatering combination of flavors and textures that kids and adults adore, making it a surefire hit at the dinner table. From tasty.co.

One-Pot Garlic Parmesan Pasta
For 4 servings


Ingredients:

2 tablespoons unsalted butter
4 cloves garlic, minced
2 cups chicken broth (without problem ingredients)
1 cup milk
8 oz fettuccine
salt, to taste (if tolerated)
pepper, to taste (if tolerated) ¼ cup grated parmesan cheese (if tolerated) 2 tablespoons fresh parsley, chopped


Directions:

1. Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.

2. Add in the chicken broth, milk, and fettuccine. Season with salt and pepper.

3. Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.

4. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.

5. Serve immediately, and top with parsley.

6. Enjoy!

Dolly Parton’s Walnut Pie

You need just minutes to assemble a sweet Dolly Parton walnut pie, which is then baked until beautifully browned. Serve slices with a "Dolly-up" of whipped cream. From tasteofhome.com.

Dolly Parton’s Walnut Pie


Ingredients:

single-crust pie dough, thawed (without problem ingredients)
3 large eggs
3/4 cup granulated sugar
3/4 cup light corn syrup
2 teaspoons vanilla extract
1/4 teaspoon salt
4 tablespoons butter, melted
1-1/2 cups finely chopped walnuts
Whipped cream, for serving


Directions:

Step 1: Prepare the pie crust
Preheat the oven to 400°F. Have a 9-inch pie plate ready. Roll out the dough on a lightly floured surface. Move it to the pie dish and press the dough into place across the bottom and up the sides. Roll the edge of the dough under all around and crimp it. Hold the crust in the fridge while you make the filling.

Step 2: Blend the filling ingredients
Crack the eggs into a large mixing bowl. Use a hand mixer to beat the eggs well. Pour in the granulated sugar and blend it into the eggs. Next, pour in the corn syrup and beat the mixture again. Mix in the vanilla extract and salt. Finally, pour in the melted butter; beat the mixture until all the ingredients are thoroughly incorporated.

Step 3: Fill the pie
Pour the egg and sugar mixture into the prepared pie crust. Sprinkle the chopped walnuts over the top to make an even layer that covers the filling.

Step 4: Bake
Place the pie in the hot oven. Bake it for 10 minutes and then reduce the heat to 300°. Bake the pie for 45 minutes longer. Place a collar of foil around the edge of the pie crust after 30 minutes. When the pie is finished, the nuts will be deeply browned and the filling will feel set to the touch. Move the pie to a cooling rack and let it cool completely.

Step 5: Serve!

Chicken, Spinach & Mushroom Low-Carb Bake

There’s something about the aroma of a freshly baked casserole that transports me straight back to my nonna’s cozy kitchen. While her bakes were rich and hearty, I’ve adapted her comforting style into a modern, low-carb version perfect for today’s health-conscious eaters. This Chicken, Spinach & Mushroom Low-Carb Bake blends creamy textures, savory goodness, and nutritious ingredients, making it a guilt-free comfort food for any season.

Whether it’s the warmth of a winter evening or the freshness of a light summer dinner, this dish delivers. It’s high in protein, packed with vegetables, and avoids the heaviness of traditional casseroles thanks to a low-carb profile — without sacrificing flavor. From findcooking.com .

Chicken, Spinach & Mushroom Low-Carb Bake


Ingredients:

For the Chicken:
• 2 large chicken breasts, cooked and shredded (about 3 cups)
• Salt and pepper, to taste (if tolerated)
• 1 tsp garlic powder
• 1 tsp onion powder (if tolerated)

For the Veggies & Sauce:
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 2 cups fresh spinach, chopped
• 1½ cups mushrooms, sliced (cremini or button)
• 2 garlic cloves, minced
• ½ cup chopped onion (if tolerated)
• ½ tsp thyme
• ½ tsp dried basil

Creamy Binding:
• ¾ cup cream cheese (room temperature)
• ½ cup sour cream (if tolerated)
• ¼ cup grated Parmesan cheese (if tolerated)
• 1 cup shredded mozzarella cheese (divided use)
• ¼ cup chicken broth or heavy cream

Topping:
• 2 tbsp almond flour (optional for crunch)
• 2 tbsp grated Parmesan cheese (if tolerated)
• Fresh parsley, for garnish



Directions:

Step 1: Prep the Chicken
If you haven’t pre-cooked your chicken, season it with salt, pepper, garlic powder, and onion powder. Bake or pan-sear until cooked through, then shred or dice. You can also use leftover rotisserie chicken to save time and add extra flavor.

Step 2: Sauté the Vegetables
In a large skillet, heat olive oil and butter over medium heat. Add onions and garlic, cooking until fragrant (about 2 minutes). Add mushrooms and cook for 5–6 minutes, until browned and softened. Stir in the spinach, thyme, and basil. Cook until spinach is wilted. Set aside.

Step 3: Make the Creamy Sauce
In a mixing bowl, combine cream cheese, sour cream, Parmesan, half of the mozzarella, and chicken broth. Stir until smooth. Gently fold in the sautéed vegetables and shredded chicken. Season with salt and pepper if needed.

Step 4: Assemble the Bake
Preheat oven to 375°F (190°C). Spread the mixture into a greased 9×9” baking dish. Sprinkle remaining mozzarella over the top. If desired, mix almond flour and Parmesan and sprinkle for a crispy topping.

Step 5: Bake
Bake uncovered for 25–30 minutes or until bubbly and golden. For a crispier top, broil for an additional 2–3 minutes at the end.

Step 6: Serve
Let cool slightly. Garnish with fresh parsley and serve warm. Pair with a light arugula salad or roasted vegetables.



Tips for Customization
• Dairy-Free: Use dairy-free cheese and coconut cream.
• Extra Veggies: Add chopped zucchini, bell peppers, or kale.
• More Protein: Swap or add bacon or sausage (both without problem ingredients).



Make It Ahead
This bake is perfect for meal prep. Assemble ahead and refrigerate for up to 2 days before baking. You can also freeze the unbaked mixture and bake straight from frozen — just add 10–15 extra minutes of cooking time.


Storage & Reheating
• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze portions individually for up to 3 months.
• Reheat: Microwave or reheat in the oven at 350°F until warmed through.