Slow Cooker Potato Soup (with frozen potatoes)

This Slow Cooker Potato Soup is so fast to throw together thanks to frozen potatoes. A hearty, thick soup with incredible flavor and easy to make! From thecountrycook.net.

Slow Cooker Potato Soup (with frozen potatoes)


Ingredients:

1 pound bacon (divided use) without problem ingredients
2 (2 pound) bags frozen hash brown cubes (they do not need to thaw first)
1 teaspoon seasoned salt (optional) without problem ingredients
1 teaspoon onion powder (if tolerated)
1 teaspoon garlic powder
1 teaspoon black pepper (if tolerated)
48 ounce container chicken broth (6 cups) without problem ingredients
2 (10 ounce) cans cream of chicken soup (without problem ingredients)
2 cups shredded cheddar cheese, divided use
8 ounce block cream cheese, softened to room temperature and cut into cubes
1 cup heavy cream
salt, to taste (if tolerated)
sliced green onions or chives (optional for topping if tolerated)


Directions:

1. Cook 1 pound bacon. Drain excess grease on paper towels. Then crumble up bacon into pieces. Set aside.

2. Pour 2 (2 pound) bags frozen hash brown cubes into the bottom of a 6 quart (or larger) oval slow cooker.

3. Season potatoes with 1 teaspoon seasoned salt (optional), 1 teaspoon onion powder, 1 teaspoon garlic powder and 1 teaspoon black pepper.

4. Pour in 48 ounce container chicken broth, 2 (10 ounce) cans cream of chicken soup, ¾ of the cooked and crumbled bacon (reserve the rest of the bacon for serving).

5. Stir everything until well combined then cover and cook on low for 5-6 hours or on high for 2-3 hours, stirring occasionally.

6. After cooking, use a fork to check the potatoes for doneness. They should be fork tender.

7. To the slow cooker, add 1 cup of shredded cheese (reserve the rest for topping), 8 ounce block cream cheese, softened to room temperature and cut into cubes, 1 cup heavy cream and stir.

8. Cover slow cooker and cook on high for another 30-45 minutes or until all of the cheeses are melted. Stirring occasionally. At this point, taste for seasoning. Add additional salt, pepper and garlic powder to taste

9. When ready, ladle into bowls and top with reserved crumbled bacon, remaining shredded cheese and sliced green onions or chives.


How do I store leftovers?
This soup will last in the refrigerator up to five days in a covered dish/airtight container and reheats easily on the stovetop or microwave. It can also be frozen but I caution this as sometimes creamy soups don’t always reheat well after being frozen.

4-Ingredient Slow Cooker Ravioli

If you are looking for that ultra-popular, dump-and-go 4-Ingredient Slow Cooker Ravioli that creates a rich, buttery, and cheesy Italian comfort meal, this recipe is for you. 4 Ingredient Slow Cooker Ravioli swaps out marinara which is a no-no for IC for a rich, silky Italian butter sauce that glazes the pasta beautifully. Recipe and picture generated by: Google AI

This sure sounds good!


Ingredients

1 bag (20 to 24 oz) frozen ravioli (without problem ingredients)
1 block (8 oz) cream cheese
1 stick (½ cup) unsalted butter, sliced into pats
1 packet (1 oz) Italian salad dressing mix without problem ingredients or make your own (use 2 Tablespoons)


Directions

1. Layer the base: Place the frozen ravioli directly into the bottom of your slow cooker. No need to thaw or boil them beforehand.

2. Add the rich ingredients: Place the whole block of cream cheese right in the center on top of the ravioli. Scatter the sliced pats of butter evenly around it.

3. Season: Sprinkle the entire packet of Italian dressing mix over the top of everything.

4. Slow cook: Cover and cook on LOW for 2 to 3 hours. Be sure to check the ravioli after the 2 hour mark.

5. Mix and serve: Once the time is up, open the lid and use a spoon to gently stir everything together. The melted cream cheese, butter, and seasonings will emulsify into a rich, velvety Italian butter sauce coating the tender ravioli.

Optional: Top with shredded parmesan cheese or cracked black pepper (if tolerated) before serving!

Zesty Garlic Italian Dressing Recipe

Making a homemade Zesty Garlic Italian Dressing is the safest and most Interstitial Cystitis (IC) friendly option, as commercial packets and dressings usually contain bladder irritants. Recipe and picture from Google AI.

Zesty Garlic Italian Dressing Recipe


Ingredients:

2 tablespoons of your DIY IC-Friendly Italian Dry Seasoning Mix
1/2 cup extra virgin olive oil
¼ cup pear juice (100% pure, no added citric acid)
2 tablespoons water (to help rehydrate the herbs)
1 teaspoon pure maple syrup or honey (balances the savory herbs)
(Optional) 1 tablespoon grated Parmesan or Romano cheese (if tolerated, to add depth and savory zest)


Directions:

1. Combine: Pour the olive oil, pear juice, water, and maple syrup (or honey) into a glass jar. Add the 2 tablespoons of your dry seasoning mix.

2. Emulsify: Secure the lid tightly and shake vigorously for 30 to 45 seconds. The maple syrup and pear juice will act as natural binders to help the oil and water emulsify into a smooth, cohesive dressing.

3. Rest: Let the dressing sit at room temperature for 10 to 15 minutes before serving. This crucial step allows the water to fully rehydrate the dried garlic and herbs in your mix, releasing their full "zesty" flavor.

Storage: Because this recipe contains pear juice (and optional cheese), make sure to store any leftovers in the refrigerator. The oil will solidify a bit when cold, so just let it sit on the counter for 5–10 minutes and give it a good shake before using it again.

IC-Friendly Italian Seasoning Mix

Making a homemade Italian herb blend is the safest and most Interstitial Cystitis (IC) friendly option, as commercial packets usually contain bladder irritants. From Google AI

IC-Friendly Italian Seasoning Mix


Ingredients:

2 tablespoons dried parsley
2 tablespoons dried oregano
1 tablespoon dried basil
1 tablespoon dried thyme
1 tablespoon dried rosemary (lightly crushed between your fingers or finely ground)
1 teaspoon garlic powder
1 teaspoon onion powder (omit if onions flare your bladder)
1/2 teaspoon salt (to taste if tolerated)


Directions:

Mix together oregano, salt, parsley, garlic salt, onion powder, sugar, pepper, basil, thyme, and celery salt in a bowl. Store in a tightly sealed container until ready to use.

Banana Bread Brownies

Ann says this is a great recipe and makes it when she wants something a little sweet. Thank you, Ann for the recipe! It looks yummy! From justapinch.com.

Banana Bread Brownies


Ingredients:

1-1/2 cup sugar
1 cup sour cream (if tolerated)
1/2 cup butter, softened
2 eggs
1-3/4 cup (3 or 4) ripe bananas, mashed
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup chopped walnuts (optional)

Brown Butter Frosting
1/2 cup butter
4 cups powdered sugar
1-1/2 teaspoon vanilla extract
3 tablespoons milk


Directions:

Step 1
Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.

Step 2
Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.

Step 3
Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.

Step 4
Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).


FAQ:
What is the difference between a jelly roll pan and a cookie sheet?
A jelly roll pan has raised edges, usually about 1 inch high, making it ideal for baking sheet cakes, roasting foods that may release juices, or creating sheet-pan dinners. Its dimensions typically measure 15x10 inches. A cookie sheet, on the other hand, is flat and has no raised edges, allowing better air circulation for even baking. Cookie sheets are best for baking cookies, while jelly roll pans are more versatile for recipes that require liquids to stay contained.

Blueberry Cheesecake Crumb Cake

Blueberry Cheesecake Crumb Cake is delicious combo of two mouthwatering desserts: crumb cake and blueberry cheesecake. With this simple and easy dessert recipe you’ll get two cakes packed in one amazing treat. Creamy and smooth cheesecake is bursting with blueberries! The crust and topping are made from the same mixture, which means much less work and dirty dishes, too. From .

Blueberry Cheesecake Crumb Cake


Ingredients:


Crumb Cake:
3 and 1/3 cups flour
2 teaspoons baking powder
¼ teaspoon salt (if tolerated)
2/3 cup butter-cold and cut in cubes
Grated zest from 1 lemon (optional if tolerated)
1/3 cup light brown sugar
1/3 cup sugar
2 eggs
1 teaspoon vanilla

Blueberry Cheesecake Filling:
8 oz. mascarpone (check for problem ingredients and see NOTES)
8 oz. cream cheese-softened
½ cup + 2 Tablespoons caster sugar (see NOTES)
2 Tablespoons corn starch
2 eggs
1 teaspoon vanilla
1 and 2/3 cups of blueberries

Glaze:
½ cup powdered sugar
2-3 teaspoons milk


Directions:


1. Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.

2. In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.

3. Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it’s grainy.

4. Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it’s to sandy squeeze it with your fingers to make pea size crumbs.

5. Press about 2/3 of the mixture in the bottom and side (about 1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.

6. To make the filling mix together cream cheese, mascarpone, vanilla, sugar and corn starch just to combine. Add eggs and mix just to combine, do not overdo it.

7. Pour half of the cheesecake mixture in chilled crust, scattered about 2/3 cup of blueberries over the filling. Spread remaining cheesecake mixture. Top with blueberries and remaining crumbs.

8. Bake at 350 F until golden brown and toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts browning too much tent the top with aluminum foil.

9. To make the glaze stir together powdered sugar and milk or cream. If it’s too thin add powdered sugar, if it’s too thick add more milk.


NOTES:

CASTER SUGAR is a finer granulated sugar. You can make a homemade caster sugar. Just process regular granulated sugar in a food processor, blender or coffee grinder until the sugar granules are smaller. But keep an eye on it—if you process it too long you’ll end up with powdered sugar!

In the USA, caster sugar is most commonly called superfine sugar. You may also occasionally see it labeled on store shelves as baker's sugar, bar sugar, or castor sugar. Yes, you can easily buy caster sugar in the US, though it is usually labeled as "superfine sugar" or "baker's sugar" in standard grocery aisles.

Plain MASCARPONE is generally IC-friendly. Because it is a fresh, mild cheese with very low acidity and no additives, it is well-tolerated by most people following an Interstitial Cystitis (IC) diet. Always check the label to ensure there are no hidden preservatives or added citric acid.

Crock Pot Chicken Alfredo

Julie says she has been making this crock pot chicken alfredo on those nights when she wants something creamy and comforting but doesn’t want to stand at the stove. It’s a slow cooker version of classic chicken alfredo made with chicken breasts, cream, broth, butter, and cream cheese, and it comes together in about 4 to 5 hours with barely any hands-on time. It’s rich, cozy, and one of those dinners that always disappears fast, especially when you’ve got hungry people waiting. From breadboozebacon.com.

Crock Pot Chicken Alfredo


Ingredients:

3 boneless skinless chicken breasts (about 1 pound) thawed
2 cups heavy cream
1 cup low-sodium chicken broth (without problem ingredients)
4 tablespoons unsalted butter cut into pieces
8 ounces cream cheese cut into pieces (softened)
½ teaspoon salt (if tolerated)
½ teaspoon Italian seasoning
¼ teaspoons black pepper (if tolerated)
¼ teaspoon garlic powder
1 pound rigatoni (see notes)
4 ounces Parmesan cheese shredded, plus more for garnish (if tolerated)
fresh parsley finely chopped, for garnish


Directions:

1. To your 6 quart slow cooker, add 3 boneless skinless chicken breasts, 2 cups heavy cream, 1 cup low-sodium chicken broth, 4 tablespoons unsalted butter, 8 ounces cream cheese, 1/2 teaspoon salt, 1/2 teaspoon Italian seasoning, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder.

2. Cover and cook for 4-5 hours on LOW or the cream will curdle.

3. When there are 20 minutes left in the cooking time for the chicken, cook the pasta. Bring a large pot of salted water to a boil, add 1 pound rigatoni, and cook until al dente according to the package directions. Drain the water with a colander. Set aside.

4. Use tongs to remove the chicken from the crock pot and shred it using two forks. Wisk the sauce before adding the chicken and pasta. Return the chicken to the alfredo sauce along with the pasta and 4 ounces Parmesan cheese. Mix to combine.

5. Serve warm. Top with fresh parsley and extra parmesan cheese if desired.


NOTES:
For best texture, cook the pasta separately until al dente, then stir it in at the end. Slow cookers vary, and pasta can turn mushy if cooked directly in the sauce.

How do I know when the chicken is done? Use an instant-read thermometer. You’re looking for 165°F internally. It should also shred easily with a fork.

Add veggies if you want – Broccoli is an easy win. Add florets to the slow cooker 30 minutes before the end on HIGH or 1 hour before on LOW. Spinach and sun-dried tomatoes (if tolerated) can be stirred in raw at the end – the heat from the sauce takes care of them. Sliced mushrooms can go in at the beginning with the chicken, or sauté them first and stir them in at the end if you want more texture.

Can I make this ahead of time? Yes. You can cook the chicken and sauce ahead, store it in the fridge, and then reheat and add freshly cooked pasta when you’re ready to serve.

If the sauce is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon cold water and stir it in. Let it warm for a few minutes to thicken. If it’s too thick, add a splash of chicken broth or cream.

Store in an airtight container for 3 to 4 days in refrigerator.

To freeze, store the chicken and sauce only – skip the pasta. Can freeze for up to 3 months. Thaw overnight in the fridge, then reheat and add freshly cooked pasta before serving.

To reheat, warm on the stove or in the microwave with a splash of cream or milk to loosen the sauce. Avoid reheating in the slow cooker. It takes too long to bring refrigerated food back up to a safe temperature.