Chicken with Creamy Mushroom Sauce

Oh, this looks so good that I have to try it! Crisp-tender chicken baked to perfection, smothered in creamy mushroom sauce that is easily made from scratch! From damndelicious.net.

Chicken with Creamy Mushroom Sauce

Ingredients:

8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste (if tolerated)
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley leaves

For the mushroom sauce
1 tablespoon unsalted butter
2 cloves garlic, minced
8 ounces cremini mushrooms, thinly sliced
2 tablespoons all-purpose flour
1 1/2 cups half and half*
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Pinch of crushed red pepper flakes (if tolerated)
Kosher salt and freshly ground black pepper, to taste (if tolerated)


Directions:

1. Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.

2. Season chicken thighs with salt and pepper, to taste.

3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.

4. Place chicken, skin-side up, in a single layer into the prepared baking dish. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Drain excess fat.

5. To make the mushroom sauce, melt remaining tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.

6. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, thyme, basil and crushed red pepper flakes; season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.

7. Serve chicken immediately with mushroom sauce, garnished with parsley, if desired.

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

Potato Soup

An old family recipe that was adapted to be IC friendly. From nikicooks.blogspot.com.

Potato Soup

Ingredients:

1 32 oz bag southern style frozen hash browns
3 cups chicken broth (without problem ingredients)
1/3 chopped medium onion (if tolerated)
1/2 cup chopped celery
1/2 cup chopped carrots
1/4 teaspoon pepper
2 teaspoon salt
1 to 2 Cream Soup Substitute (2 for soupier)
Any friendly cheese for garnish (if desired)


Directions:

In a large pot combine all ingredients. Bring to a simmer and then cook about 30-45 minutes, until vegetables are tender. Garnish with IC friendly cheese if desired.

Crab Chowder

This recipe calls for white wine (which many with IC cannot tolerate), but you might want to try pear juice instead. Or just omit. From icdietproject.com.

Ingredients:

1-3/4 c. frozen corn kernels
3/4 cup chopped green bell peppers
1 c. boiling potatoes, peeled and chopped into half-inch pieces
1 tablespoon vegetable oil
3 c. chicken broth (MSG-free and without problem ingredients)
1/2 c. crabmeat, cooked and cut in bite-sized pieces
1-1/2 teaspoon onion powder
1 tablespoon dried chives
3/4 teaspoon dried thyme
1 teaspoon white wine (optional) or try pear juice (without problem ingredients)
1/3 c. all-purpose flour
1/2 c. whipping cream
salt and pepper, to taste (if tolerated)


Directions:

Preheat oven to 450 degrees F. Thaw the frozen corn under running water in a colander. Turn out on paper towels and pat dry. Empty into a bowl and add chopped bell peppers, potatoes, and oil, tossing to coat. Spread the vegetables evenly on a large rimmed non-stick cookie sheet or baking pan (line with foil if not non-stick). Roast vegetables in oven about 20 to 25 minutes, stirring once or twice. They will start to brown a bit.

While vegetables roast, place broth in a soup pot and bring to a boil. When vegetables are done, remove from oven and add to the broth. Add crab meat, onion powder, chives, and thyme. Add wine if desired. (Alcohol boils at a lower temperature than water and will evaporate). Reduce heat to simmer. Place flour in a small dish and stir in a tablespoon or so of the hot broth to make a paste. Gradually add about 1/4 cup more of the soup broth to the paste. Pour back into the soup and simmer and stir until the soup is slightly thickened. Stir in the cream, add salt to taste, then ladle into serving bowls.

White Chicken Chili

Chili... in a healthy and IC friendly form. YES!!! From nikicooks.blogspot.com.

White Chicken Chili

Ingredients:

1 pound ground chicken
2 cans white cannelloni beans (one regular, one mashed for thickness)
1/2 cup chopped sweet onion (if tolerated)
1/2 cup chopped celery
1/2 chopped red bell pepper
1/2 chopped yellow bell pepper
2 cups chicken stock (without problem ingredients)
1 Tbsp minced garlic
1 Tbsp all purpose flour
1 tsp cumin
1 tsp dried oregano
1 Tbsp olive oil
salt & pepper to taste (if tolerated)
*Garnish with friendly cheese (Mezzo or mild cheddar) and sour cream if you can handle.


Directions:

In a large pot over medium heat warm the oil. Add chopped veggies and sauté for 5 min. Add chicken and cook through (at least 5 minutes). Add the garlic, flour, cumin and oregano. Cook, stirring over low heat 2 minutes. Add the broth while stirring. Increase heat and bring to a boil stirring occasionally. Reduce heat to simmering and cook 10 minutes longer. Add the beans. Season with salt and pepper. Add garnishes if you wish.

Slow-Cooked Beef Soup

So many soup recipes have hidden problem ingredients, but this recipe does not have onions or paprika, and common soup/stew ingredients that may be problematic for IC bladders. This hardy soup is great on a cold night with French bread. From icdietproject.com.

Slow-Cooked Beef Soup

Ingredients:

1 lb. beef stew meat, cut in bite sized chunks
2 Tbsp. flour
2 Tbsp. olive oil
1 14-oz can beef broth (see note below)
1 cup water
1-1/2 cups baby carrots, cut in half
2 large boiling potatoes, peeled and cut in chunks
1 cup frozen peas
2 cloves garlic
1 bay leaf
1 Tbsp. flour, cornstarch, or arrowroot
1 tsp. brown sugar
1/2 tsp. salt
1/4 tsp. ground allspice
1 pinch ground cardamom
1/4 tsp. orange extract (optional)
1/4 cup cold water

Directions:

In a brown paper bag or plastic food storage bag, shake beef chunks with the 2 tablespoons of flour to coat. In a large skillet, brown the beef in olive oil. Remove beef to the slow cooker. Add beef broth and 1 cup of water to the hot skillet, scraping up the browned bits. Pour into the slow cooker. Add carrots, potatoes, peas, garlic, and bay leaf to the slow cooker

In a small bowl or a cup combine the tablespoon of flour, the brown sugar, salt, allspice and ground cardamom. Gradually stir in the cold water and orange extract to make a smooth mixture. Pour over the meat and vegetables. Put the lid on and cook until meat is tender, usually about four hours if set on high. (Time may vary. Check the instructions for your slow-cooker and use the time recommended for soups or stews.)

Note: The kind of beef broth you use is very important– it needs to be free of monosodium glutamate (MSG). MSG is a common ingredient of most beef bouillon cubes and canned beef broth. Health Valley makes an excellent fat-free canned beef broth. The only drawback to the brand is that it contains a smidgen of white pepper. White pepper is milder than black pepper and the tiny amount in this soup is generally not a problem for most IC bladders. Those with oxalate sensitive vulvodynia may want to check it out carefully though.

Cream Soup Substitute

This recipe is labeled as a soup, but is suggested to be used as a base in casseroles, soups, as a pizza sauce, etc. You can use this in lieu of canned soups in recipes too.
From nikicooks.blogspot.com.

Cream Soup Substitute

Ingredients:

2 T butter
2 T flour
12 ounce can of skim evaporated milk
1/2 t salt
1/4 t garlic powder (you can use minced garlic)
3/4 T chopped dried chives (or onion if you can tolerate)
1/8 t pepper (if tolerated)


Directions:

Melt butter in medium saucepan over medium heat. Add flour blending with whisk until sooth. Slowly add milk, whisking constantly until mixture thickens, remove from heat. Blend in seasonings.

Homestyle Chicken Soup

Nothing is better than chicken soup on a cold, winter day. Here is a recipe that grandmothers will swear treats colds and flus from icdietproject.com.

Homestyle Chicken Soup

Ingredients:

3-3/4 cups water
2 cups chicken broth (preservative-free & msg-free)
2 skinless chicken breasts
1 medium onion, chopped (if tolerated)
2 Tbsp. olive oil
1 garlic clove, minced
4 medium carrots, sliced
2 celery ribs, sliced
3 Tbsp. fresh parsley, chopped
1 tsp. salt
1/4 tsp. black pepper (optional and if tolerated)
1 pinch of turmeric


Directions:

Bring water and broth to a boil in a 2-3 quart pot. Add chicken and lower heat to a simmer. Simmer uncovered for 6-7 minutes. Cover and turn off heat. Let sit for 15 minutes. Remove chicken breasts to a plate to cool. Reserve liquid that the chicken cooked in.

While chicken breasts cool, cook the onion* in oil in a large skillet. When onion is soft but not browned, (about 5 minutes), add garlic. Continue to cook, stirring about a minute more.

Pour the liquid from the chicken through a strainer, into another container, then pour the strained liquid back into the pot. Add the onions and garlic to the pot. Add the other chopped vegetables. Cover and simmer on low.

Meanwhile, cut up the cooked chicken into bite-sized. Add chicken and parsley* to the soup along with salt, pepper and turmeric. Simmer covered about 30 minutes more. Ladle into bowls and serve with warm crusty bread.

*Note: Frying the onion destroys sulfur compounds in the raw onion that might irritate sensitive IC bladders. Boiling doesn’t get the onion hot enough to do that. For those with oxalate-sensitive vulvodynia: if parsley is a problem, try chervil instead. You can also add one of these for variety: ¼ cup of rice, ½ cup of pasta shells, or ½ cup of diced boiling potatoes.

Soy Sauce Substitute

How we all miss soy sauce, but here is a recipe from nikicooks.blogspot.com that enables us to enjoy it again in all our favorite foods.

Soy Sauce Substitute

Ingredients:

1 1/2 cups chicken broth (without problem ingredients)
2 tablespoon molasses
1 teaspoon ground ginger
1 clove garlic, skin removed
1/5 of an onion (if tolerated)
1 teaspoon salt


Directions:

Add all the ingredients together in a sauce pan and bring to a boil. Reduce to about half the liquid. Remove the garlic and onion. Store in fridge.

Chicken Stir-Fry

This recipe was sent in by patricialynne07. It’s IC friendly and has a delicious soy sauce substitute that has only 6 ingredients. From nikicooks.blogspot.com.

Chicken Stir-Fry

Ingredients:

boneless chicken strips
1 bag frozen mixed vegetables
white rice (as much as you desire)
1 cup Soy Sauce Substitute
2 tablespoons olive oil
sprinkle garlic powder
sprinkle ground ginger
2 teaspoons cornstarch


Directions:

Cook Rice per instructions on packet. Meanwhile, cook chicken in skillet with 1 to 2 tablespoons olive oil, 4 tablespoons Soy Sauce Substitute, 1 teaspoon cornstarch and sprinkle with garlic powder and ginger. When chicken is done, remove and set aside. Cook vegetables in same skillet adding all but a couple tablespoons of the Soy Sauce Substitute, 1 teaspoon cornstarch, and sprinkle again with garlic powder and ginger. Cook until vegetables are hot and sauce is creamy (about 6 minutes). When vegetables are almost done, add the chicken again and stir together. Serve over the white rice. Garnish with the remaining Soy Sauce Substitute.

Impossibly Easy Chicken and Broccoli Pie

I saw this and I couldn’t resist. Flavorful and easy as pie. From bettycrocker.com. Make as directed or you can change it up a bit and make it your own (add crumbled bacon, use fresh or frozen spinach that is thawed, and thoroughly drained instead of broccoli, mozzarella cheese instead of Cheddar, or a pinch of garlic, rosemary, etc.). I give it: ★ ★ ★ ★

Impossibly Easy Chicken and Broccoli Pie


Ingredients:

2 cups frozen broccoli cuts, thawed, drained (fresh is better which you can get at the salad bar in most grocery stores)
1 1/2 cups shredded Cheddar cheese (6 oz)
1 cup cut-up cooked chicken or 2 cans (5 oz each) chunk chicken, well drained (without problem ingredients)
1 medium onion (1/2 cup), chopped (if tolerated or try 1 T onion powder)
1/2 cup Original Bisquick™ mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper (if tolerated)
2 eggs


Directions:

1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate.

2. In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.

3. Bake 35 to 38 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

White Chip Island Cookies

These cookies from verybestbaking.com are simply amazing! You can also easily adapt to your personal tastes. The possibilities are endless! I made these cookies and they were absolutely delicious! They are moist and yummy and full of wonderful flavor. Hubby, our son, and I ate them all in 3 days! I give them: ★ ★ ★ ★ ★

White Chip Island Cookies

Ingredients:

1 2/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup packed brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels (check for problem ingredients)
1 cup flaked coconut, toasted if desired (without preservatives)
3/4 cup chopped macadamia nuts or walnuts (if tolerated)


Directions:

1. Preheat oven to 375° F.

2. Combine flour, baking powder, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, coconut and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

3. Bake for 8 to 11 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Chicken Pillows

I have made this recipe for years and we always enjoy it. It is easy and different and everyone likes it. The recipe calls for dry sherry, but I adapted this recipe to make it IC friendly (you can omit the blueberry juice if you prefer). Sorry, but my picture taking skills doesn't do the food justice.
I give it: ★ ★ ★ ★ ★

Chicken Pillows

Serves: 2

Ingredients:

1 whole chicken breast, halved, skinned, boned
1 clove garlic, halved (you can also just used minced garlic from a jar)
2 thin slices prosciutto (if tolerated) or boiled ham (without problem ingredients)
2 thin slices mozzarella cheese
2 tablespoons seasoned bread crumbs (without problem ingredients)
2 tablespoons blueberry juice (without problem ingredients)
2 tablespoons butter
salt and freshly ground pepper (if tolerated)
1 tablespoon chopped parsley (or 1 teaspoon dried parsley)

Directions:

Pound chicken breast pieces to a thickness of 1/4 inch. Rub each chicken breast piece with cut clove of garlic. Place prosciutto and cheese over chicken. Sprinkle with bread crumbs. Roll up, starting at broader end, and secure with wooden picks. Place in lightly greased shallow baking dish.

Combine blueberry juice and butter; heat briefly. Pour over chicken and season with salt and pepper. Bake at 350° for 20–25 minutes or until chicken is done. Sprinkle with parsley.

Four Ingredient Peanut Butter Cookies

chickennugget’s son found this recipe and she says they are dang good! Believe it or not, you make these cookies without flour! Note: She also says you can probably use other nut butters and to leave the cookies on the cookie sheet for a bit after baking. chickennugget gives them: ★ ★ ★ ★ ★


From cooks.com

Picture from: pbs.org


Four Ingredient Peanut Butter Cookies

Ingredients:

1 c. peanut butter, smooth or crunchy
1 egg
1 tsp. vanilla
1 c. sugar


Directions:

Combine above ingredients. Drop by spoonful into lightly greased cookie sheet. Bake at 350 degrees until done (about 5-7 minutes).

*Remember to leave the cookies on the cookie sheet for a bit after baking.

15 Minute Ginger Chicken Stir Fry

I don’t know about you, but I LOVE stir fry. Here is a recipe from raisinggenerationnourished.com that can easily be adapted to be IC friendly (according to your tolerances). There are also quick prep tips to keep this meal at 15 minutes!

Homemade White Hot Chocolate

Here’s another winner from chickennugget! A delicious white hot chocolate recipe that is SO easy to make homemade, and easy to make with your favorite kind of milk (or cream)! From gimmesomeover.com.

chickennugget has made this before and says it is yummy. She used Nestle White Chocolate Baking Chips from the baking aisle. chickennugget gives it: ★ ★ ★ ★ because she says it is rather sweet (or maybe it's just as sweet as her?). You decide . . .

Flourless Two Ingredient Pancakes

Two ingredient pancakes? You can’t get any easier than that! 36andinpain sent this from foodnetwork.co.uk and it looks really delicious! 36andinpain saw this recipe and thought it would be good and simple even if you didn't do the almond butter spread on top, you could do plenty of options . . .

36andinpain used honey and peanut butter and then rolled them . . . her kids even said she needed to make them again. Very quick and easy recipe. She gives it: ★ ★ ★ ★ ★

Flourless Two Ingredient Pancakes

Ingredients:

1 banana
2 eggs


Directions:

1. Heat non-stick pan.

2. Slice banana. Mash in bowl (make sure banana is mashed so it is smooth).

3. Add 2 eggs. Wisk.

4. Add coconut oil to pan. Melt.

5. Pour in banana mixture into pan. Fry 1 minutes. Flip and cook 1 minute.

6. Remove from pan when done.

7. Spread almond butter on pancake.

8. Roll pancake.

9. Enjoy!

Gourmet Green Beans

This second recipe submission is from my mom who is NOT a gourmet cook, but she got the recipe from a friend who is a gourmet cook. These green beans are very flavorful and easy to make. Mom always gets compliments whenever she makes them. I give it: ★ ★ ★ ★ ★

Gourmet Green Beans

*Adjust ingredients according to your tastes.

Ingredients:

Fresh green beans or 2 cans cut green beans
1 ½ teaspoons of chicken broth granules (not the cubes) without problem ingredients
1 to 2 garlic cloves, minced
1 tablespoon canola oil (or whatever you like to use)
1 teaspoon onion flakes (if tolerated)
a few pepper flakes (if tolerated)


Directions:

1. Rinse green beans well with cold water. Drain.

2. Place beans in sauce pan and add just enough cold tap water to barely cover beans.

3. Add remaining ingredients and bring to a boil for 1 minute.

4. Reduce heat and simmer for 15 - 20 minutes. If using fresh green beans cook until tender. Stir once or twice while cooking. Serve using slotted spoon.

Easy Baked Chicken

This recipe can’t be any easier and it’s so good! Only 2 ingredients! I make it all the time and it is so tender and juicy and full of flavor. Hubby can’t stand chicken, but he likes this. I give it: ★ ★ ★ ★ ★

Easy Baked Chicken

Ingredients:

• Market Pantry Chicken Sea Salt & Olive Oil- Boneless, Skinless Chicken Breast (Target); thawed (check for problem ingredients)
• 2 T butter, melted


Directions:

1. Preheat oven to 375 degrees F.

2. Spray 9 x 13 inch pan with cooking spray.

3. Place chicken in pan and drizzle butter on top of chicken. Bake uncovered for 1 hour.

White Pizza

Craving a pizza? I know I sure am. Here are some white pizza recipes that can stop our cravings and give us something delicious to eat. Which one do you prefer? *Be sure to use only the ingredients you can tolerate.

Low Acid Veggie Pizza- icdietproject.com

Traditional White Pizza- foodnetwork.com

Four Cheese White Pizza- thecurvycarrot.com

Homemade Three Cheese White Pizza- addapinch.com

White Pizza- foodnetwork.com

White Pizza with Bacon and Arugula- reciperunner.com

Classic White Pizza- tablefortwoblog.com

New York Style White Pizza- seriouseats.com

Roasted Garlic Spinach White Pizza- eatgood4life.com

TONS more at: pinterest.com

Crustless Quiche with Spinach, Sausage, and Sundried Tomatoes

Making a quiche seems rather daunting, but bakerbynature.com makes it easy and tasty too. I adapted this recipe to make it IC friendly.

Crustless Quiche with Spinach, Sausage, and Sundried Tomatoes

Ingredients:

(1) 8 ounce package ground sausage (without problem ingredients)
1 teaspoon olive oil
2 medium red onions, diced (if tolerated)
(1) 10 ounce package frozen chopped spinach, thawed and well drained
6 large eggs
2 cups shredded mozzarella cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper (if tolerated)
1/2 cup sundried tomatoes (if tolerated)


Directions:

1. Preheat oven to 350 degrees (F). Lightly grease a 9" pie plate or quiche pan; set aside. In a medium-sized skillet over medium heat, brown sausage until no longer pink. Using a slotted spoon transfer the sausage to a bowl and set aside. In the same skillet add the olive oil (keep the sausage grease in there - it adds flavor!) and onions and sauté until tender, about 8 to 10 minutes.

2. Add in the spinach and cook until all of the excess moisture is evaporated, about 5 minutes. Remove pan from heat and set aside. In a large bowl vigorously beat the eggs for 1 to 2 minutes. Add in the cheese and beat well to combine. Stir in the spinach mixture, sausage, salt, pepper, and sundried tomatoes, mix well to combine. Spread evenly into prepared pie plate or quiche dish. Bake for 40 minutes, or until a knife inserted in center comes out clean. Slice and serve at once!

Cinnamon Maple Caramel Popcorn

This healthier, dairy-free, homemade version is really easy to make. Made simply with pure maple syrup, nut butter, spices and freshly popped popcorn. And it is delicious!

Feel free to change up your caramel popcorn! Add toasted, sliced almonds to match the almond butter, but you could leave out extra nuts or substitute your favorite. Feel free to use any nut butter you'd like. Once you’ve mixed the maple syrup mixture into the popcorn, you could add in some toasted coconut, sprinkles… anything that sounds good. From cookieandkate.com.

Spinach and Feta Quiche

This looks so good and it’s easy too! From icdietproject.com.

Ingredients:

2 (10 oz.) pkg. frozen chopped spinach (thawed)
5 eggs
1 c. half and half (may substitute 1 c. evaporated skim milk)
1 c. crumbled feta cheese (4 oz.)
2 T. chopped green onions (if tolerated)
1/2 t. lemon zest (if tolerated)
1/2 t. salt
1/4 t. pepper (if tolerated)
1 unbaked, frozen deep-dish 9-inch pie shell (without problem ingredients)


Directions:

1. Pierce bottom of pie shell and bake for 5 minutes at 350°F. Cool slightly. Raise temperature of oven to 400°F.

2.Drain spinach and press out all liquid. (This can be done easily between layers of paper towels.) Set aside.

3. Whisk eggs and half-and-half or milk in bowl. Add cheese, green onions, lemon zest, salt, and pepper. Pour into partially baked pie shell. Bake on middle rack, 400°F for 10 minutes, reducing oven temperature to 350°F for the last 25 minutes.

Broccoli and Cheddar Quiche: Substitute 1 cup frozen broccoli florets for the spinach and 1/2 cup shredded white cheddar cheese for the feta cheese.

Slow Cooker Asian Beef Back Ribs

Here is an Asian-inspired dish using beef back ribs from whatgreatgrandmaate.com. It can easily be adapted to be IC friendly (according to your tolerances).

Slow Cooker Asian Beef Back Ribs

Ingredients:

4 lb bone-in beef back ribs
Salt and pepper, (to taste and tolerance)
1 onion, quartered (if tolerated)
4 green onions, chopped (if tolerated)
10 cloves garlic
2 inch piece fresh ginger (if tolerated)
½ cup chopped fresh basil
½ cup chopped fresh parsley
6 tbsp Coconut Aminos
2 tbsp fish sauce (without problem ingredients)
1 tbsp pure maple syrup


Directions:

1. Cut and separate the beef back ribs.

2. Place the ribs in the slow cooker and generously season with salt and pepper on all sides.

3. Place the rest of the ingredients in a food processor.

4. Blend until you end up with a thick sauce.

5. Pour the sauce on top of the ribs, making sure they are coated evenly.

6. Let the ribs sit in room temperature for 2 hours.

7. Set the slow cooker to low for 7-8 hours until the ribs are tender and the meat easily falls off the bones.

Healthy Banana Bread

Have a craving for banana bread? I scoured the internet and found this recipe at cookieandkate.com that is naturally sweetened with honey or maple syrup. You can whip this up with just one bowl, a few measuring cups and some basic ingredients. To make it IC friendly be sure to use pure maple syrup and only add nuts and dried fruit that you can tolerate. Muffin directions are posted at the bottom. *I made this into muffins and it was delicious! This bread is moist and light with just the right amount of sweetness. Great for breakfast or snack. I give it: ★ ★ ★ ★ ★

Pork Ribs

I found two pork rib recipes that really look good. I can’t make up my mind which to cook. Which one do you prefer??

Soy & Ginger Crock-Pot Pork Ribs- For those who prefer using a crock pot, here is a recipe from soletshangout.com. To adapt it to be IC friendly only use the ingredients you can tolerate.

Sticky Pork Spare Ribs- From realfoodpledge.com. Made in the oven and the pork is soft and falls apart with a crispy sticky skin. Perfect! The key is slow cooking, so be warned you do need time to create this recipe, but it is worth it! To adapt it to be IC friendly only use the ingredients you can tolerate.

Mushroom Lasagna with White Sauce

Yes! You can eat lasagna too! I found this recipe online that that can easily be adapted to be IC friendly.

Mushroom Lasagna with White Sauce

Make this delectable lasagna, from melskitchencafe.com. To adapt it to be IC friendly only use the ingredients you can tolerate. *If you like, I bet you can add some fresh or frozen spinach (2 packages 10 oz. each that is drain well by squeezing spinach down in colander with wax paper) to this recipe.

Mozzarella Macaroni and Cheese

Our first recipe submission is from the one and only chickennugget. She sent this recipe in saying, “This looks yummy” and indeed it does. What do you think? This recipe is from bettycrocker.com and is IC friendly.

Mozzarella Macaroni and Cheese

Ingredients:

2 cups uncooked elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon grated or very finely chopped garlic
2 cups milk
2 cups (8 oz) shredded mozzarella cheese
1/4 cup chopped fresh basil leaves


Directions:

1. Cook and drain macaroni as directed on package.

2. In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and garlic. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.

3. Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and basil. Stir with whisk until smooth. Stir in drained macaroni.

4. Serve with additional basil leaves if desired.

Slow Cooker Teriyaki Chicken

I just love crock pot cooking! Just pop the ingredients into the crock pot and a few hours later you have dinner! Here is a recipe from livinglovingpaleo.com that can easily be adapted to be IC friendly (according to your tolerances).

Slow Cooker Teriyaki Chicken


Ingredients:

2 lbs boneless, skinless chicken thighs
½ cup Coconut Aminos
3 tablespoons honey
4 cloves fresh garlic, minced (approximately 4 teaspoons)
1 ½ teaspoon minced ginger (if tolerated)
1 teaspoon sea salt
1 tablespoon toasted sesame seeds (optional)


Directions:

1. Place the Coconut Aminos, honey, garlic, ginger and salt in your slow cooker, and stir to combine.

2. Add the chicken thighs and stir once more, coating the chicken with the sauce. Cook on low for 6-7 hours.

3. Remove the chicken from the slow cooker and set aside. Pour the sauce from the slow cooker into a pan, and heat over medium heat on your stove, until the sauce is reduced and has the consistency of thick syrup. *Don’t add the chicken back into the pan until the sauce is thick in syrupy, or else it won’t thicken.

4. Chop the chicken thighs into bite-sized pieces, and add to the pan with the sauce. Stir well to combine. Enjoy!

Low Carb Egg Muffins

These are amazing and easy too! I adapted this recipe from eat-drink-love.com to make it IC friendly.

Low Carb Egg Muffins

Ingredients:

1 tbs. extra virgin olive oil
1/4 cup onion, finely diced (if tolerated)
2 cups fresh spinach
1 garlic clove, minced
6 eggs
3 slices bacon or turkey bacon, cooked and chopped (if tolerated)
3/4 cup cheddar cheese, shredded
1 tbs. milk
1/2 tsp. salt (or to taste)
1/2 tsp. pepper (or to taste if tolerated)


Directions:

1. Preheat oven to 350 degrees. In a sauté pan, heat olive oil. Add onion and cook for about 2 minutes. Add spinach and cook until wilted, about 2-3 more minutes. Add the minced garlic and cook for 30 seconds. Sprinkle with a little salt and pepper. Remove from the heat.

2.In a bowl, whisk together the eggs, milk, and the cheese. Season with the salt and pepper. Add the spinach mixture and the bacon and stir until well-combined.

3.Either use a silicone muffin pan or spray a muffin tin with non-stick spray. Evenly distribute the egg mixture amongst each muffin tin (I filled mine about ¾ of the way). If using a 12-cavity tin, fill the empty cavities about a 1/4 of the way with water. Bake for about 20 minutes or until the muffins have turned a light golden brown around the edges.

4.Store leftover muffins in the fridge in an airtight container. To reheat, stick in the microwave for about 20-30 seconds.

*Feel free to throw in whatever veggies you'd like! Same goes for gluten and lactose free cheese!

Baked Salmon

Check out this Baked Salmon recipe (can be easily adapted to fit your needs) from jogogym.com that uses Coconut Aminos.

Baked Salmon


Ingredients:

1 ½ to 2 lb salmon, wild
¼ cup coconut aminos (check for problem ingredients)
3 cloves garlic, minced
3-4 green onions, medium chop (if tolerated)
black pepper (if tolerated)


Directions:

Preheat your oven to 400.

Take a lined sheet pan and place heavy duty foil down (large enough to wrap around the salmon). Place your salmon onto the foil and set aside.

In a measuring bowl, combine the coconut aminos, garlic & green onions together. Pour over the entire salmon, ensuring none spills out of the foil. Loosely wrap the foil together, in order to enclose the salmon.

Bake for 15 minutes. Check the thickest part of your salmon to ensure it is not raw, which would be a bright orange color. You’re looking for the flesh to turn translucent. Take an internal temperature, which should register to 125-135. I like mine more on the 125 end.

Broil Option:
Once you have baked the salmon for 15 minutes, remove from oven and open up the foil. Turn to broil and adjust rack to the top level. Place your salmon on the top rack and broil for 2 minutes to caramelize those aminos into goodness.

Grill Option:
Take the salmon in the foil as described above and loosely fold the foil. Place the foil with salmon & amino mixture over medium heat grill. Cook for 10-15 minutes. Check the thickest part of the salmon at 10 minutes. Either check for doneness or with an internal temperature.

Slow Cooker Beef Stew

This looks so gooooooooood and is IC friendly. From icdietproject.com.

Slow Cooker Beef Stew

Ingredients:

2 lbs. beef chuck
1 tsp. paprika (if tolerated)
1 1/2 tsp. salt
1/2 tsp. pepper (if tolerated)
1/3 cup all-purpose baking flour
3 Tbsp. olive oil or shortening
1 medium white onion (if tolerated), sliced thinly
1 clove garlic, chopped
1/2 pound small mushrooms whole or cut in halves
1 pound small white potatoes, cut into quarters
1/2 package baby cut organic carrots
2-3 cups organic beef broth (without problem ingredients), low salt (no msg please)
fresh thyme springs


Directions:

1. Cut beef into bite size pieces. Toss with paprika, salt and pepper and flour, then shake off excess flour.

2. Heat oil to medium high in your slow cooker and brown meat. Cook until browned on all sides.

3. Add in sliced onions, chopped garlic, carrots, mushrooms and potatoes and continue to sauté for five minutes.

4. Add two to three cups of beef broth and fresh thyme. Simmer on low in slow cooker for 6-8 hours or until meat and veggies are tender.

If you would prefer a gravy like sauce, remove 1/2 cup of sauce from the slow cooker. Stir (or whisk) in 1/4 cup flour into the 1/2 cup sauce until no clumps remain. Stir back into the slow cooker and cook for an additional five or ten minutes until the sauce thickens.

Extra Crispy Sweet Potato Wedges

Thick and crispy oven baked sweet potato wedges that is IC friendly! YUM! From bakerbynature.com.

Extra Crispy Sweet Potato Wedges


Ingredients:

2 large sweet potatoes, peeled (or unpeeled, if you like skin) and cut into wedges
2 1/2 tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon sugar
1 tablespoon Italian seasoning
1/2 teaspoon black pepper (if tolerated)


Direction:

1. Preheat oven to 450 degrees (F). Line a large baking sheet with tinfoil (shiny side up); place baking rack onto prepared baking sheet; set aside.

2. Peel the sweet potatoes (if preferred) and cut off the pointy ends. Slice the sweet potatoes in half (lengthwise), then cut each piece into wedges.

3. Place the sweet potato wedges in a large bowl, then add in the olive oil, salt, sugar, seasoning, and black pepper. Mix well, making sure each wedge is coated with oil and spices.

4. Arrange the sweet potato wedges in a single layer on the prepared baking sheet. Bake for 30 minutes, then turn on the broiler and bake for another 3-5 minutes, or until they're well browned and crispy. Keep an eye here - it's easy to burn when the broiler is on!

5. Cool wedges on pan for 5 minutes, then serve at once!


* The baking times listed above are approximate; it depends how thick you cut the sweet potato wedges. For best results, try to cut the wedges evenly; this will help them cook at about the same rate. Double recipe as needed, but only bake one tray at a time.

Blueberry Pancake Mini Muffins

Kids will love helping out in the kitchen making this fun and yummy breakfast treat. Adapted from thepioneerwoman.com.

Blueberry Pancake Mini Muffins

Ingredients:

pancake mix (with all the ingredients that are IC friendly)
fresh blueberries


Directions:

1. Mix pancake mix according to directions.

2. Spray a mini-muffin pan really generously with baking spray and fill the cups 2/3 of the way full with batter.

3. Drop 2 to 3 blueberries in each cup, leaving space in between them.

4. Pop them in a 425 degree oven for about 8 to 9 minutes.

5. Take them out when they’re nice and golden.

6. Let them sit in the pan for a couple of minutes, then turn them out. You may need to use a small, sharp knife here and there.


Serve with warm pure maple syrup to dip into.

Sweet Garlic Chicken

Super easy, involves only few ingredients that are found on hand, totally IC friendly. Found at nikicooks.blogspot.com.

Sweet Garlic Chicken

Serves 2

Ingredients:
2 boneless chicken breasts
6 cloves minced garlic
6 Tbsp brown sugar
3 tsp olive oil


Directions:

1. Preheat oven to 350 degree F.

2. In a sauté pan, sauté garlic in olive oil until soft. Remove from heat, stir in brown sugar.

3. Place chicken in baking dish and cover with garlic/sugar mixture. Bake 30 minutes. When chicken is done, there will be about 1/2 cup of juice in pan. Reserve juice and pour over chicken.

Hash Brown Egg Nests with Avocado

This is a fun and yummy treat you can make for breakfast or brunch. Check out this recipe at thecookingjar.com and only use the ingredients you can tolerate.

Roasted Red Potatoes

A new and interesting way to roast potatoes that is IC friendly from indulgy.com.

Roasted Red Potatoes

Quarter the potatoes lengthwise. Toss in olive oil, salt, pepper, and rosemary. Arrange potatoes in muffin tin as shown. Add garlic clove in the middle of the potato quarters. Add half a teaspoon of olive oil on top of each garlic clove. Bake at 375 for 25 minutes.

Baked Beans

These are a family favorite that has been passed down from generation to generation (they just happen to be IC friendly). I always get compliments on them and everyone wants the recipe.
I give it: ★ ★ ★ ★ ★

Baked Beans

Ingredients:

8 pieces of bacon without problem ingredients (can be omitted)
1 box (1 pound) of dark brown sugar
2 (28 oz.) cans of Bush’s Baked Beans Original or Onion (if tolerated)
  (they have NO tomato products in them)

*Check in beans for other ingredients that you may not tolerate in small quantities.


chickennugget wrote Bush’s Baked Beans and was told by the company that all their beans do contain onion powder (of course the onion contains onions) and that the following beans
DO NOT contain tomatoes or any tomato products:

Original Baked Beans
Baked Beans with Onion
Boston Recipe Baked Beans
Country Style Baked Beans
Honey Baked Beans
Maple Cured Bacon Baked Beans
Honey Baked Beans


Directions:

1. Cut up 8 pieces of bacon in 2 inch strips and fry until crispy. Remove bacon and drain on paper towels.

2. In a pot, combine beans, bacon, and the whole box (yes, the whole box) of brown sugar. Bring to a boil. Turn to low and simmer until beans are really thick. Stir occasionally. I judge it to be done if my wooden spoon can almost stand up in it.

*You can make this the day before and bring it anywhere the next day in a crock pot to keep the beans warm. I just warm up the beans a little in the microwave and put it in a crock pot on low.

Ham and Cheese Omelet

I usually have a ham and cheese omelet once a week. It’s quick and easy to make and I always have the ingredients on hand. It also has lots of melted cheese that I crave so much.
I give it: ★ ★ ★ ★

Ham and Cheese Omelet

Ingredients:

2 eggs
Cheddar cheese, shredded
ham, finely chopped (without problem ingredients)


Directions:

1. Spray frying pan with no stick spray. Heat pan.

2. Beat eggs in small bowl and pour into pan. Cook until the eggs are nearly completely set but still slightly soft.

3. Sprinkle the ham and cheese over eggs to cover and cook about 30 seconds or until done. (You can also add drained canned mushrooms, fresh spinach or whatever you prefer)

4. Fold the omelet in half, then remove the pan from the heat and tilt it slightly to move the omelet to the edge of the pan. Slide the omelet onto a serving plate, then shape it into a neat roll if desired. Sprinkle over the remaining ham.

Soy Sauce Substitute: Coconut Aminos

How many of you have tried Coconut Aminos? I never have heard of it until a friend introduced me to this wonderful soy-free sauce. Coconut Aminos is certified 100% organic, gluten free, no MSG, non-GMO, contains 17 natural amino acids, and is vegan. It resembles soy sauce and is dark, rich, and salty. Coconut Aminos is made from certified organic coconut tree sap, naturally aged, and blended sun-dried sea salt. So, whenever you see soy sauce in a recipe, just know there’s a substitute out there that is IC friendly and gluten free.

You can use it in salad dressings, marinades, and as a seasoning for toasted nuts and seeds. It also is a great dipping sauce. Coconut Secret products are available at many health food stores throughout the United States. To find a store near you, use the convenient store locator map that is at their website where you can search by zip code and/or state.