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.

Sweet Potato Street Tacos

Get ready to spice up your taco nights with our laid-back yet incredibly tasty IC-friendly Sweet Potato Street Tacos! These tacos are not only bursting with flavor but also crafted with care to cater to sensitive bladders, making them the perfect choice for a cozy night in or a relaxed gathering with friends.

Picture this: tender sweet potatoes mingling with juicy bell peppers and hearty pinto beans, all seasoned to perfection with a blend of aromatic spices. Each bite offers a delightful medley of textures, from the velvety softness of caramelized sweet potatoes to the satisfying crunch of fresh veggies, all hugged by gooey melted cheddar and mozzarella cheeses.

So, whether you're craving a comforting meal or hosting a casual get-together, our IC-friendly Sweet Potato Street Tacos promise a deliciously easy-going dining experience that's sure to leave everyone smiling. Go ahead, dig in, and enjoy the flavors without a worry in the world!

From callieknutrition.com.

Sweet Potato Street Tacos


Prep Time: 30 minutes
Makes: 12 tacos


Ingredients:

12 street tacos (yellow corn without problem ingredients)
1 Tbsp olive oil, divided
1 small sweet potato, peeled and diced into 1cm cubes
1 red bell pepper diced
1 cup of corn (can be frozen)
1⁄2 onion, chopped (if tolerated or omit)
1 cup pinto beans, rinsed/drained
1 tsp cumin (if tolerated)
1⁄2 tsp oregano
1 tsp garlic powder
Salt, to taste (if tolerated)
1⁄2 cup cilantro, chopped (if tolerated)
1 1⁄2 cup mild cheddar cheese, shredded
1 1⁄2 cup mozzarella cheese, shredded


Directions:

Heat half of the olive oil on medium heat. Add sweet potatoes and sauté until soft. Remove from pan to a bowl.

Add the rest of the olive oil to the pan with the onions and bell peppers and cook until soft. Add the frozen corn, beans, the reserved sweet potatoes, and all of the seasonings. Saute until the corn and beans are warmed through. Transfer mixture to a bowl.

Wipe the pan clean and add a couple of tortillas to the pan. Add 1 Tbsp cheddar cheese to half of each tortilla. Top each with a Tbsp of the vegetable mixture, then add 1 Tbsp the mozzarella cheese. Fold over and cook on both sides until the cheese is melted. Repeat with all tortillas. Serve immediately.



Tips:
Place on a serving platter with guacamole and sour cream (if tolerated) for dipping.

White Chocolate Nanaimo Bars

A brand new twist on the classic no bake Canadian cookie bar, featuring the flavors of white chocolate and vanilla. From rockrecipes.com .

White Chocolate Nanaimo Bars


Ingredients:

Bottom Layer
3/4 cup butter
1/3 cup sugar
2 eggs, beaten
1 tsp vanilla extract
2 1/2 cups graham cracker crumbs (without problem ingredients)
3/4 cup fine or medium unsweetened coconut (without problem ingredients)
1/2 cup chopped almonds (toasted and finely chopped)

Middle Layer (filling)
3 cups icing sugar
2/3 cup butter at room temperature
3/4 cup white chocolate chips, melted (without problem ingredients)
2 tsp vanilla extract
4 tbsp milk or whipping cream (approximately)

Top Layer
1 cup white chocolate chips (without problem ingredients)
1/4 cup whipping cream


Directions:

1. Melt together the butter and sugar over low heat.

2. Add the eggs continue to cook, stirring constantly to fully cook the egg to a soft scrambled texture.

3. Add the graham cracker crumbs, coconut and finely chopped almonds.

4. Mix together until well combined, then press into the bottom of a parchment paper lined 9x9 inch baking pan.


To prepare Filling-

1. With an electric mixer, beat together the butter and icing sugar until it just starts to come together.

2. Add the vanilla extract and melted chocolate chips and beat well, adding just enough milk, a tablespoon or two at a time, until smooth.

3. This frosting should be very stiff but spreadable. (Much thicker than you would use to frost a cake for example) If you think it's too thick, you may add a few drops of milk at a time to bring it to the right consistency.

4. Spread evenly over the bottom layer.

5. Chill in the fridge for a couple of hours before adding the white chocolate topping.


To Prepare the White Chocolate Topping-

1. Melt together the white chocolate chips and whipping cream over low heat, just until the chocolate is melted, don't over heat it. A double boiler is probably best for this purpose.

2. Allow the melted mixture to cool to room temperature.

3. Use a hand mixer to beat the cooled white chocolate mixture, until it stiffens enough to spread like a soft frosting.

4. Spread evenly over the middle layer and return to the fridge until the chocolate sets.

5. Cut into squares or bars. These freeze very well.

The Best Coffee Cake

A delicious coffee cake recipe that is easy to mix in 5 minutes with just a few staple ingredients. This family recipe has been passed down for 3 generations and is perfect for breakfast, snack time or even dinner! From ellaclaireinspired.com . I give it ★ ★ ★ ★ ★

The Best Coffee Cake


Ingredients:

Cake
1 egg
1/4 cup oil vegetable or canola
1 tsp. vanilla
3/4 cup sugar
1/2 cup milk
1/4 tsp. salt
2 tsp. baking powder
1 1/2 cups flour

Streusel
2 T butter melted
1/2 cup brown sugar
2 tsp. Ceylon cinnamon (if tolerated)
2 T flour
1/2 cup walnuts chopped, optional

Icing Drizzle
1 T butter room temperature
3/4 cup powdered sugar
1 T milk extra, if needed


Directions:

Cake
Preheat oven to 375°.

Beat egg in mixing bowl. Mix in sugar, milk, salt, oil, and vanilla.

Spoon flour into measuring cup. Dump flour on top of the batter. Sprinkle baking pwder over flour and gently mix into the top half of the flour. Stir flour mixture into batter until combined. Pour into greased, or parchment lined, 9x9 baking dish.

Streusel
In a microwave-safe bowl, melt butter in microwave. Remove and mix in brown sugar, cinnamon, and flour and stir until well combined. Add nuts if desired.

Sprinkle streusel onto the cake. Use a finger or the small end of a wooden spoon to poke the streusel halfway down into the cake batter, randomly 12-18 times.

Bake for 25-30 minutes, until a toothpick inserted in the middle comes out with moist crumbs (not runny batter). Do not overbake or it will dry out the cake!

Icing (optional)
Mix butter and powdered sugar. Thin with milk until desired consistency. Lightly drizzle cake with icing.

White Chocolate Brownies

These White Chocolate Brownies have melted white chocolate in the batter for a perfectly fudgy texture. The recipe is carefully balanced (not too sweet!) and has the same shiny, crackly tops you’re used to! From sugarspunrun.com .

White Chocolate Brownies


Ingredients:

10 Tablespoons (141 g) unsalted butter cut into pieces
6 oz (170 g) premium white chocolate bar like Ghirardelli or Lindt, chopped (without problem ingredients)
1 ¼ cups (250 g) granulated sugar
2 large eggs + 1 large egg yolk
½ teaspoon vanilla extract
1 ¾ cups (220 g) all-purpose flour
1 teaspoon salt
¼ teaspoon baking powder
1 cup (170 g) white chocolate chips (without problem ingredients)


Directions:

1. Preheat oven to 325F (165C) and line a 9×9” baking pan with parchment paper and set aside.

2. Combine butter and chopped white chocolate pieces in a microwave safe bowl. Heat in 20-second increments, stirring in between, until melted and smooth.

3. In a separate bowl, combine sugar, eggs, and egg yolk and whisk vigorously until pale yellow (about 30 seconds, you can also use an electric mixer on high speed for about 15 seconds).

4. Stir in vanilla extract then add chocolate mixture and stir until completely combined.

5. In a separate bowl, whisk together flour, salt, and baking powder. Stir into white chocolate mixture until thoroughly combined.

6. Use a spatula to fold in chocolate chips and spread evenly into prepared baking pan.

7. Transfer to center rack of 325F (165C) oven and bake for 42 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.

8. Allow to cool before slicing and serving (otherwise they may appear underbaked/gooey in the center, if you don't mind this then feel free to disregard!).



Notes

White Chocolate- White chocolate chips may be substituted in a pinch (you would need 1 cup), but I’ve found best results using a quality chocolate bar. For the additional white chocolate at the end, you can substitute another 6 oz of chopped chocolate for the white chocolate chips if desired.

Baking notes- I recommend using a metal pan as a glass pan will take longer (sometimes much longer).

Storing- Store in an airtight container at room temperature for up to 5 days.

Crock Pot Pork Chops

Crock Pot Pork Chops are such an easy and delicious dinner. This low-carb dinner has only 10 minutes of hands-on time and your slow cooker does the rest! From simplejoy.com.

Crock Pot Pork Chops


Ingredients:

1 tablespoon olive oil
kosher salt and black pepper (if tolerated)
1 pound thick cut boneless pork chops (look for chops that 1 to 1 1/2 inch thick)
1 cup beef stock (without problem ingredients)
1/2 teaspoon kosher salt (if using table salt, start with less) 1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 garlic cloves
1 small yellow onion diced fine (if tolerated)
8 ounces mushrooms sliced
2 tablespoons corn starch


Directions:

1. In a heavy bottomed skillet, heat the olive oil over medium-high heat. Season the pork chops with salt and pepper. Sear for about 2 minutes on each side. Remove the pork chops and discard the oil.

2. Spray the bottom of a crockpot with cooking spray. Add the beef stock, salt, thyme, rosemary, black pepper, garlic, and diced onion. Add the seared pork chops. Top with the mushrooms.

3. Cook on low for 1 to 2 hours. For best results, leave an oven safe instant read thermometer in the pork chops. Pork chops can be removed from the slow cooker when they reach 135 degrees Fahrenheit.

4. At the end of the cooking time, remove the pork chops and tent with foil. Turn the slow cooker to high.

5. In a small bowl whisk together 2 tablespoon corn starch and 2 tablespoons hot water to create a slurry. When it it is smooth, stir it into the liquid in the crockpot. Let the gravy cook for 5 minutes.

6. Taste and add more salt and pepper as necessary.

7. Serve the pork chops topped with gravy and enjoy!

Amish Breakfast Casserole

Amish breakfast casserole is a trusty recipe to follow when you need to feed a crowd. If make-ahead breakfast recipes are what get you through the week, this one will appease nearly everyone at the table. Prep it the night before and pop it in the oven to cook while you brew your pot of coffee.

The 12-serving dish has all the breakfast and brunch favorites like bacon, eggs, hash browns and three cheeses. Use your favorite bacon type, or try a new one if you’re feeling adventurous. We also recommend buying blocks of cheddar and Swiss cheeses because they’re easier to melt without the stabilizers in preshredded cheese. Unlike egg-based frittata recipes, a breakfast casserole like this one features a starchy base of potato hash browns. From tasteofhome.com.

Amish Breakfast Casserole


Ingredients:

1 pound sliced bacon, diced (without problem ingredients)
1 medium sweet onion, chopped (if tolerated)
6 large eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed (without problem ingredients)
2 cups shredded cheddar cheese
1-1/2 cups 4% cottage cheese (without problem ingredients)
1-1/4 cups shredded Swiss cheese (if tolerated)


Directions:

1. Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13x9-in. baking dish.

2. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.



Recipe Variations

• Switch it up with sausage: Replace half or all of the bacon with chopped or crumbled plain, breakfast or Italian sausage.
• Heap on some herbs: Create a pretty burst of color and fresh flavor by adding a pinch of minced herbs to the egg mixture. Thyme and parsley are perfect candidates; try 1 teaspoon fresh or 1/4 teaspoon dried.
• Pack in the veggies: Use 1/2 to 1 cup of sauteed chopped bell pepper for sweet flavor. Chopped broccoli, asparagus or spinach also work well. Saute them in advance to remove some of the moisture (this prevents soggy casserole!).



How to Store Amish Breakfast Casserole

This cheesy Amish breakfast casserole is so delicious you might not have any leftovers! But if you do, either cover the baking dish with plastic wrap or transfer the leftovers to an airtight container and store in the refrigerator.

How long does Amish breakfast casserole last?
Amish breakfast casserole can be stored in the refrigerator for up to four days.

Can you freeze Amish breakfast casserole?
You can definitely freeze Amish breakfast casserole. If you’re planning to cook it as a make-ahead meal, bake the casserole in a foil baking dish. Allow it to cool completely, then wrap in a single layer of plastic wrap followed by a double-layer of foil. Label and freeze for up to three months. You can also place single-servings of casserole in individual freezer-safe containers and freeze for up to three months.

Another option is to prepare the casserole, then freeze before baking. Use a freezer-safe baking dish or foil container and wrap tightly with a layer of plastic wrap and double layer of foil before freezing for up to three months. When you’re ready to bake, thaw overnight in the refrigerator. Then proceed with Step 2.

How do you reheat Amish breakfast casserole?
To reheat refrigerated cheesy Amish breakfast casserole, bake in a 350° oven until heated through. Or you can microwave individual slices until warm.

To reheat frozen breakfast casserole, thaw overnight in the refrigerator. Then bake in a 350° oven for 20 to 25 minutes, or until heated through.

Can you make Amish breakfast casserole ahead of time?
Yes! To make serving a breakfast crowd a breeze, prep the casserole up to one day in advance. Cover with plastic wrap and refrigerate until ready to bake.



Amish Breakfast Casserole Tips

• How do you prevent a soggy breakfast casserole?
Make sure to drain off the grease from the bacon before adding to the casserole dish. If you add any veggies, be sure to saute them first to remove extra moisture. After baking the casserole, don’t skip the resting time. This allows the ingredients to set and prevents the release of liquid when serving the casserole.

• Can you use fresh potatoes in Amish breakfast casserole?
Frozen hash browns make easy prep work for an Amish breakfast casserole recipe, but you can use fresh potatoes to make hash browns. The grater attachment on your food processor will make quick work of it. However, in order to prevent a soggy casserole, be sure to remove moisture by making crispy hash brown potatoes.

• What can you serve with Amish breakfast casserole?
Amish breakfast casserole is hearty enough to satisfy any breakfast appetite. However, to make it part of a full brunch spread, serve alongside one of our fruit salad recipes. Or to satisfy sweet tooths, bake up warm cinnamon roll to serve on the side.