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.

Slow Cooker Pork Chops with Garlic and Brown Sugar

Slow cooker pork chops are so juicy and tender that they practically melt in your mouth, and the flavors are perfectly balanced, thanks to the heavenly combination of garlic and brown sugar. It's the ultimate comfort food that not only satisfies your taste buds but also warms your soul. From jerseygirlcooks.com.

Slow Cooker Pork Chops with Garlic and Brown Sugar


Ingredients:

2 tablespoons olive oil
6 bone-in pork chops ½ inch thick
1 teaspoon salt (if tolerated)
½ teaspoon pepper (if tolerated)
6 cloves of garlic minced (for the best flavor, use freshly minced garlic)
½ cup brown sugar


Directions:

1. Add olive oil to a large pan on medium to high heat. Season the Pork chops with the salt and pepper and sear for 2-3 minutes on each side or until brown.

2. Add the pork chops to the 6 quart slow cooker in a single layer then spread the garlic all over the pork chops. (It is ok if they are overlapping). Sprinkle the brown sugar over the top. You can do a double layer but you might have to adjust the cooking time if you adding more than the recipe calls for.

3. Cook on low for 6 hours. Remove from the slow cooker, top with the sauce and enjoy!



Variations/ Substitutions/Questions

Depending on your dietary preferences or ingredient availability, you can customize this recipe further. For example, if you prefer leaner protein, you can use boneless, skinless chicken breasts or thighs instead of pork chops. Additionally, you can experiment with different herbs and spices to tailor the flavor to your liking. You can adapt this recipe for beef (steaks or cubes), or even tofu/tempeh for a vegetarian version. Just adjust the cooking time based on the protein you choose.

Can I use boneless pork chops for this recipe?
Yes, you can use boneless pork chops if you prefer. Keep in mind that boneless chops may cook faster than bone-in chops, so adjust the cooking time accordingly to avoid overcooking and drying out the meat.

Can I prepare this in advance?
You can sear the pork chops and assemble the ingredients in the slow cooker the night before. Store the slow cooker insert in the refrigerator, and in the morning, simply place it in the slow cooker base and start cooking. This is a great time-saving option for busy mornings but you will still have a great dinner on busy weeknights.

Can I double the recipe?
You can easily double the recipe, however, don't overfill your slow cooker. A larger 8-quart slow cooker may be a better option if you plan to double the recipe.

Creamy Chicken Breast in Spinach Parmesan Sauce

This creamy chicken breast recipe is an easy one-pan chicken dish that will wow the entire family for dinner! This recipe has been modified to make it IC friendly. From eatwell101.com.

Creamy Chicken Breast in Spinach Parmesan Sauce

Yield: 3 servings


Ingredients:

2 chicken breasts (This recipe says 2 chicken breasts for 3 servings and the picture provided has 3 chicken breasts in it so you decide how much chicken you will need.)
3 tablespoons butter, divided
1/2 teaspoon salt and pepper, or to taste (if tolerated)
1 teaspoon oregano
1 medium onion, minced (if tolerated)
4 cloves garlic, minced
1 small jar roasted red bell pepper, (without problem ingredients) drained and chopped or make your own
1/2 cup chicken broth (without problem ingredients)
1/2 cup heavy cream
1/3 cup grated Parmesan cheese (if tolerated)
1 cup spinach (or more if you like)


Directions:

1. Thoroughly season chicken breasts with salt, pepper, and 1/2 teaspoon oregano on both sides.

2. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add chicken breasts and cook for about 4 minutes on each side until browned. Once done and no longer pink, transfer grilled chicken breasts to a plate and set aside.

3. To make the creamy spinach parmesan sauce, add the remaining tablespoon of butter to the same pan. Cook onion, garlic, 1/2 teaspoon oregano, and roasted bell pepper. Slowly add chicken broth, heavy cream, and Parmesan cheese and mix to combine until smooth while simmering for 2-3 minutes. Adjust seasoning with salt and pepper.

4. Add spinach to the mixture and continue cooking until wilted.

5. Add the chicken breasts back to the pan and reheat for 2-3 minutes.

6. Serve the creamy chicken breasts with spinach and parmesan sauce immediately, garnished with fresh chopped parsley. Enjoy! ❤️



TIPS

If you have large chicken breasts, pound them or slice them horizontally to even out the thickness. This will cook the chicken faster.

You can substitute crispy bacon (without problem ingredients) for roasted red bell pepper for a nice flavor.

For a variant of this creamy chicken breasts recipe, you can use chicken tenders instead of chicken breasts. They’re delicious and cook faster! Just keep an eye on them so they don’t overcook.

Blueberry Jam

Recipe was created/modified by Kerri Cole. (@icfood4u) From Kerri "This blueberry recipe does not have any lemon or irritating bladder ingredients (unless you are sensitive to sugar). It is delicious!" From callieknutrition.com.

Blueberry Jam


Ingredients:

2 cups fresh blueberries
1/4 cup sugar
3 tbsp water
1 overflowing spoonful of cornstarch


Directions:

1. In a blender, pulse the blueberries, water and sugar.

2. Add to a small sauce pan with the cornstarch and heat on medium-low for about 10-12 minutes until it becomes thick and sticks to the spoon. Taste and add more sugar if you like it sweeter.

3. Cool and store in the refrigerator.