Butterscotch Pie (From Confident Choices® A Cookbook for IC and OAB)

If you love the caramel goodness of butterscotch, here’s a special pie recipe with a rich Southern flavor. From icdietproject.com.

Butterscotch Pie

Ingredients:

2 T. butter
1 c. brown sugar
2/3 c. hot water
2 T. flour
3 T. cornstarch
1/2 t. salt
2 egg yolks
2 c. milk
1 t. vanilla
9-inch baked pie shell (can use baked from frozen prepared shell) or small pie shells (without problem ingredients)
Meringue


Directions:
Brown the butter in a heavy saucepan over medium heat; add the brown sugar and stir it until melted. Add the hot water and cook, stirring syrup until there are no lumps.

Mix together flour, cornstarch, salt, egg yolks and milk; slowly stir this mixture into the hot syrup. Boil everything until it thickens; then add the vanilla. Pour mixture into a baked pie shell. Make meringue!

Meringue Topping:
2 egg whites
4 tablespoons sugar
1/2 teaspoon cream of tartar (if tolerated)

Whip the whites in a clean dry bowl on low speed until foamy. Add the cream of tartar and continue whipping on medium speed until soft peaks are formed. Gradually pour in the sugar and continue whipping on higher speed until stiff and glossy. Pile the meringue onto the pie(s) and swirl to cover, making sure it touches the crust on the edges.

Bake pie at 325 until the meringue is slightly browned (approx. 15 minutes). Watch carefully so it doesn’t burn! Cool before serving!

Tomato Sauce and/or Ketchup Substitute: VA-VA Mild Ajvar

mrrapp sent this tomato sauce or ketchup substitute in and it sounds amazing! He says it doesn't have the bite that tomato sauce has, more of a rich and smoky flavor. Try it as a substitute for tomato sauce and paste in other recipes for soups and stews.

About the product:

• Naturally gluten-free
• All Natural no preservatives, artificial colors, artificial flavors, thickeners, or stabilizers
• Made in microbatches to ensure rich flavor and fresh, homemade taste
• Can be consumed as a pasta sauce, used as a dressing with leafy greens, spread on a hamburger with onion and pickles, as a side dish with grilled chicken and rice, or, failing all that, on a spoon right out of the jar!


Product Description:

A Macedonian specialty! Hand peeled red peppers are roasted in an oven and mixed with roasted eggplant and garlic. This surprisingly mild, but spicy vegetable spread goes perfectly with breads (we recommend French baguette), cheese and crackers, white meats, fish, or as a side dish all by itself.

Ingredients: roasted red peppers, roasted eggplant, garlic, salt, sunflower oil, spices

Vanishing Oatmeal Raisin Cookies

Like the name says, they are vanishing oatmeal raisin cookies because they are so good that they quickly vanish. These cookies disappear as fast as you make them. From quakeroats.com.
I made mine into bar cookies and they were fantastic! I give it: ★ ★ ★ ★ ★

Vanishing Oatmeal Raisin Cookies

Ingredients:

1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 ½ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon(s) ground cinnamon (if tolerated)
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins (if tolerated)


Directions:

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.


Serving Tips:

Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS.

Variations: Stir in 1 cup chopped nuts (if tolerated).

High Altitude Adjustment: Increase flour to 1-3/4 cups and bake as directed.

Mushroom Quesadillas on Whole Wheat Tortillas

In this wholesome, guilt-free version of classic Mexican comfort food, salt, rather than oil, crisps up earthy whole wheat tortillas, and they're layered with a luscious mix of mushrooms and baby spinach. The result: a perfect appetizer to pass around your next south-of-the-border soiree or a great meatless main dish that you can serve with rice and a salad. From oprah.com.

Mushroom Quesadillas on Whole Wheat Tortillas

Ingredients:

2 Tbsp. olive oil
8 ounces assorted mushrooms , thinly sliced
1 sprig thyme
Kosher salt and freshly ground pepper (if tolerated)
4 whole wheat tortillas (without problem ingredients)
4 ounces assorted cheeses (such as cotija, Jack, and ranchero, if tolerated), crumbled or grated
3 cups baby spinach
Cilantro leaves , for garnish (optional)


Directions:

Heat olive oil in a large skillet over medium-high heat. Add mushrooms and thyme; cook, stirring occasionally, until crispy and golden, 6 to 8 minutes. Season with salt and pepper to taste.

Heat another skillet on medium-high heat. Sprinkle a little salt in the pan (it must be kosher or another coarse salt), and put one tortilla on top—the salt will keep the tortilla from sticking and help it crisp up without using any oil.

Place about 1/4 of cheese, spinach, and mushrooms on half of tortilla.

Fold second half of tortilla over to cover filling, and cook until bottom is golden and slightly crispy, 2 minutes. Flip tortilla over and continue cooking until other side is crisp and cheese is melted, 2 minutes more. Repeat process with remaining tortillas. Cut each in half or leave whole. Serve warm, garnished with cilantro leaves.

Spinach Alfredo Sauce (Better than Olive Garden®)

chickennugget is on a roll! She sent this in and thinks it looks good and she’s right! It does look good and it’s easy to make too! From allrecipes.com.

Spinach Alfredo Sauce

Ingredients:

1/2 cup butter
3/4 cup thawed frozen chopped spinach
1 pint heavy whipping cream
3 tablespoons cream cheese
1 cup grated Parmesan cheese (if tolerated)
1 teaspoon garlic powder
1 pinch salt and ground black pepper to taste (optional)


Directions:

1. Heat butter in a saucepan over low heat; cook spinach in the melted butter until warmed, about 1 minute. Add cream and cream cheese to spinach mixture; cook and stir until cream cheese is melted, about 5 minutes.

2. Fold Parmesan cheese and garlic powder into spinach mixture; season with salt and pepper. Simmer until sauce is thickened and smooth, about 10 more minutes.

Impossibly Easy Mini Chicken Pot Pies

These cute little pies look yummy and easy to make too! These taste more like a quiche and have rave reviews. Make as directed or you can change it up a bit and make it your own (add crumbled bacon or use fresh or frozen spinach or broccoli that is thawed, and thoroughly drained instead of peas and carrots, mozzarella cheese instead of Cheddar, or a pinch of garlic, rosemary, etc.). A fun dinner from bettycrocker.com. *You can even freeze these. Wrap tightly in foil or resealable food storage bags. You can reheat in the microwave.

Impossibly Easy Mini Chicken Pot Pies

Ingredients:

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces (or use leftover cooked chicken)
1 medium onion (1/2 cup), chopped (if tolerated)
1/2 cup chicken broth (without problem ingredients)
1 cup frozen peas and carrots
1/2 teaspoon salt
1/4 teaspoon pepper (if tolerated)
1/4 teaspoon ground thyme
1 cup shredded Cheddar cheese (4 oz)

Baking Mixture
1/2 cup Original Bisquick™ mix
1/2 cup milk
2 eggs


Directions:

1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.

2. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.

3. In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.

4. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Banana Blueberry Bliss

This looks so yummy! Layers of gooey banana pudding, sweet cream cheese and blueberry sauce top a pecan pastry crust to form a cool, creamy dessert. chickennugget sent this recipe in and says to throw out the pecans and lemon juice if you cannot tolerate them. From jazzygourmetblog.com.

Fresh Blueberry Cake

chickennugget is still on her blueberry craze! Here is another one she sent in. This delicious blueberry cake is made with fresh blueberries and great with confectioners sugar or whipped cream on top. From allrecipes.com.

Fresh Blueberry Cake

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1 cup white sugar
1/4 teaspoon salt
1/3 cup shortening
3/4 cup milk
1 egg
1 teaspoon lemon zest (if tolerated)
1 cup blueberries


Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch pan.

2. Sift flour, baking powder, sugar, and salt together in a large bowl. Beat shortening in a separate bowl until creamy; stir into flour mixture, alternating with milk. Beat flour-shortening mixture until mixed, about 2 minutes. Add egg and beat until mixed, about 1 minute.

3. Combine lemon zest with blueberries in a bowl; fold into batter. Pour batter into prepared pan.

4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

Blueberry Cheesecake Bars

chickennugget was craving blueberries and sent this in and it looks absolutely fabulous! Make as directed for those who are on Weight Watchers or you can make it with regular cream cheese. For even easier cleanup, line your baking pan with foil. From simple-norished-living.com.

Blueberry Cheesecake Bars

Ingredients:

2 tablespoons unsalted butter, softened
1 cup graham cracker crumbs (without problem ingredients)
1 (8 ounce) package fat free cream cheese, softened
1 (8 ounce package) reduced fat cream cheese, softened
¾ cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon lemon juice (if tolerated)
1 (10 ounce) jar blueberry fruit spread (without problem ingredients) NOTE: chickennugget says to try Bonne Maman Wild Blueberry preserves
1 cup blueberries


Directions:

1. Preheat the oven to 350F. Mix butter and graham cracker crumbs in a 9x13-inch baking pan. Press the mixture firmly into the bottom of the pan creating a thin even layer. Refrigerate while you prepare the filling.

2. In a large mixing bowl beat the cream cheeses with an electric mixer on medium high until creamy. Add sugar, eggs, vanilla, and lemon juice and beat until creamy and well blended.

3. Stir the fruit spread around in the jar until it is spreadable and then spread it evenly over the crust. Sprinkle blueberries over the jam. Spread the cream cheese mixture evenly over the blueberries.

4. Bake for 30 minutes, until set and slightly puffed. Remove from the oven and allow to cool to room temperature before covering with plastic wrap and placing in the refrigerator to chill completely. Cut into 32 bars.

Cook's Notes: Nutritional Estimates Per Serving (1 bar): 108 calories, 5.4 g fat, 12.6 g carbs, 0 g fiber, 1.9 g protein and 3 Weight Watchers PointsPlus

Slow Cooker Roast Beef Dinner

Too busy to cook? There are no excuses with this recipe. Just throw meat and some vegetables into a slow cooker, add some seasoning, and let it simmer all day. After a few hours, you and your family have a complete, home-cooked meal, with minimal effort and maximum flavor. What could be better than that? I made this and it came out great! I even added a small can of mushrooms (drained). To save time I did the potatoes and carrots (I omitted the celery) as the recipe directs, covered them with water in a bowl with a lid, and put it in the refrigerator the night before. The next day, I drained the vegetables and put it in the crock with the roast. I give it: ★ ★ ★ ★ ★


From icdietproject.com.

Slow Cooker Roast Beef Dinner

Ingredients:

3 to 4 pound beef roast, visible fat trimmed
4 medium potatoes, peeled and halved (can substitute sweet potatoes)
3 carrots, peeled and cut into 2-inch pieces
2 stalks of celery, cut into 1/2-inch pieces
1 medium onion, quartered, if tolerated
1/2 c. boiling water
1 T. minced garlic
1 t. salt
1/2 t. pepper, if tolerated
2 t. dried basil


Directions:

It doesn’t get any easier than this! Layer roast and vegetables in a 3 quart slow cooker. Add water. Sprinkle in garlic, salt, pepper, and basil. Cook on medium for 6 to 8 hours or on high for 4 to 6 hours. Temperature of roast at its center should be a minimum of 145°.


Variations:

Chicken Dinner: Substitute 5 to 7 skinned chicken breasts or thighs for beef. Substitute rosemary for basil.

Turkey Dinner: Substitute 4 to 5 pound turkey breast for beef. Substitute poultry seasoning for basil.

Beef Stew: Cut up roast into 1-1/2 inch cubes. Increase water to 1-1/2 c. One hour before serving: Mix 2 T. flour with 1/2 c. warm water; stir until smooth. Stir gently into stew. Continue cooking for at least an hour.

Gluten Free Granola Wedges

For those of you who not only follow the IC diet, but need to be gluten-free as well . . . A snack that meets both diet restrictions (with a little tweaking)!! Who says there are no miracles? If you do not need it to be gluten-free, you can use regular rolled oats if you prefer. From icdietblog.wordpress.com

Gluten Free Granola Wedges

Ingredients:

1 cup gluten-free rolled oats like Bob’s Red Mill
1 cup chopped, raw almonds, cashews or peanuts (or sunflower seeds if tolerated)
1 cup brown rice cereal (Kellogg’s makes one or find at a health food store)
1/2 cup honey
1 cup dried fruit like blueberries (or raisins or cherries if tolerated)
Pinch of salt to taste


Directions:

Preheat oven to 400 degrees. Have a large, rimmed baking sheet at hand. Spray a 9-inch round cake pan with cooking spray. Or line with parchment paper.

Combine oats, nuts, seeds and cereal. Spread on the baking sheet. Toast in the oven for about 10 minutes, stirring once halfway through. Cool.

Heat the honey in a large pan over medium heat for 2-4 minutes, until bubbles form.
Remove from heat and quickly stir in oat mixture. Add dried fruit and salt stirring to thoroughly incorporate.

Use a spatula to spread the mixture in the sprayed cake pan. Press firmly to create an even layer. Cool for 30 minutes in the fridge. Using a flexible spatula, lift the granola round out of the pan. Cut into wedges. The wedges can be stored at room temperature in an airtight container for 10 days. Makes 8-12 wedges.

*Flax seeds or wheat germ can also be substituted for part of the nuts or seeds.

Nutrition per 1/8: 180 calories, 4 grams protein, 30 grams carbohydrates, 7 grams fat, 35 mg sodium, 3 grams fiber

Adapted by Elizabeth Braun, MS, RD GRWH dietitian from The Washington Post August 6, 2013 article by Casey Seidenberg

Banana Bread

I’ve been making this banana bread for years and it is definitely a “keeper”. I was given a copy of James Beard’s Beard on Bread and the book automatically opens to this recipe each and every time. This bread is moist and light with just the right amount of sweetness. There is a Healthy Banana Bread posted on this blog, but this is one is so tasty and flavorful and the ingredients are easily found on hand that I had to include it too. Make as directed or throw in the following (if tolerated) some chopped nuts, raisins, dried fruit, white chocolate chips, etc. I adapted the recipe to make it IC friendly (I left out the 1 teaspoon of lemon juice). Great for breakfast or snack. I give it: ★ ★ ★ ★ ★

Banana Bread

Yield: 1 loaf


Ingredients:

2 cups sifted all-purpose baking flour
1 t. baking soda
½ t. salt
½ cup butter or shortening
1 cup granulated sugar
2 eggs
1 cup mashed very ripe bananas
1/3 cup milk
1/2/ cup chopped nuts (whatever kind you can tolerate well), optional


Directions:

1. In a large bowl cream the shortening and gradually add the sugar. Mix well.

2. Add the eggs and bananas and blend thoroughly.

3. Sift flour with baking soda and salt in a medium bowl and set aside.

4. Slowly and alternately fold the flour mixture and milk into batter, beginning and ending with the dry ingredients. Blend well after each addition.

5. Stir in the nuts (optional). Pour batter into a lavishly greased 9 x 5 x 3 inch pan. Bake 350° for 1 hour, or until the bread springs back when lightly touched in the center.

Banana Pudding

At last! A banana pudding recipe that is IC friendly! And it’s from Oprah so it’s gotta be good! Originally posted in the October 2004 issue of O, The Oprah Magazine and can be found at oprah.com.

Banana Pudding

Ingredients:

3/4 cup plus 1 tablespoon sugar
1/3 cup cornstarch
Pinch of salt
3 cups milk
8 eggs , separated
3 tablespoons butter
1 tablespoon pure vanilla extract
3 cups vanilla wafers (without problem ingredients)
4 ripe bananas , thinly sliced
1/2 teaspoon cream of tartar (if tolerated)


Directions:

Preheat oven to 350°F. In a large saucepan, combine 1/3 cup sugar, cornstarch and salt; stir until blended. Mix in milk. Cook over medium heat, stirring constantly until thickened and boiling. Boil 1 minute, then remove from heat.

In a small bowl, whisk egg yolks, then whisk in about 1/2 cup of hot custard until blended. Pour yolk mixture back into saucepan of custard; cook over medium heat, stirring, 2 minutes. Stir in butter and vanilla until blended.

Place vanilla wafers on bottom of a shallow 2-quart casserole dish. Top with layers of banana slices and custard. Repeat layering, ending with custard.

In a large mixing bowl, beat egg whites and 1/4 cup sugar at low speed until frothy. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold stiff peaks.

Spoon meringue over hot custard immediately, making sure that meringue touches baking dish on all sides (this prevents it from shrinking). Transfer to oven and bake until golden, about 20 minutes. Remove pudding from oven and cool 1 hour. Refrigerate at least 4 hours before serving.

Roast Chicken with Spinach-Cheese Stuffing

Here is another recipe from my old recipe box. I used to make this for myself for a treat or for a date (gosh, that is so looooooooooooong ago!). It is actually very easy to do and really tastes great. I give it: ★ ★ ★ ★ ★

Roast Chicken with Spinach-Cheese Stuffing

Serves: 2

Ingredients:

2 chicken leg quarters or 4 chicken thighs
1 (10 ounce) package frozen chopped spinach
¼ cup sour cream (if tolerated)
¼ cup grated Parmesan cheese (if tolerated)
1/4 cup shredded Swiss cheese (if tolerated)
1 tablespoons fine dry bread crumbs (without problem ingredients)
1 egg
¼ teaspoon salt
Freshly ground pepper to taste (if tolerated)
2 tablespoons butter (melted)


Directions:

Wash and pat chicken dry. Carefully push your hand between the chicken meat and skin to loosen and left to form a pocket for stuffing. Leave skin attached at end of leg and along side of thigh. Pat dry and set aside.

Cook spinach according to package directions. Run cold water over spinach to cool; drain and press out all excess moisture. Combine spinach, sour cream, Parmesan cheese, Swiss cheese, breadcrumbs, egg, salt, and pepper in a medium bowl. Stir to mix well. Working carefully to keep skin from tearing, press spinach mixture between skin and meat of each chicken piece (you can use toothpicks to help keep in place).

Brush a 9 inch square baking dish lightly with part of melted butter. Arrange stuffed chicken pieces in pan; brush each piece with remaining butter. Roast chicken at 350 degree F, basting frequently, for 1 hour or until chicken is golden brown and the leg joints move easily.

Pumpkin Apple Streusel Muffins

These looked so good that I had to share! From icdietproject.com.

Ingredients:

2 1/2 cups all-purpose flour
1 cups white sugar
1 tablespoon pumpkin pie spice (or 2 tsp cinnamon, 1/2 tsp ginger & 1/2 tsp nutmeg)
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned organic pumpkin puree
1/2 cup vegetable oil
2 cups peeled, finely chopped GALA or FUJI apple

Streusel Topping
2 tablespoons all-purpose flour
1/4 cup white sugar
1/2 teaspoon ground cinnamon
4 teaspoons cold butter


Directions:

Preheat oven to 350 degrees. Lightly grease 18 muffin cups or use paper liners. In a large bowl, sift together flour, sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups. Streusel Mix In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter. Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into a muffin comes out clean.

My Favorite Coconut Cream Pie

Oh, just thinking about this makes my mouth water! So… what makes this pie so special? I’m glad you asked! My favorite Coconut Cream Pie is:

• exploding with REAL coconut flavor thanks to coconut milk, toasted coconut, and coconut extract
• melt in your mouth creamy
• layered on top of a delicious graham cracker crust
• better than the bakery, not to mention WAY cheaper!
• made with everyday ingredients
• easy and fun to make
• always a crowd pleaser
• and sure to be your new favorite, too!

From bakerbynature.com.

My Favorite Coconut Cream Pie

Ingredients:

For the Graham Cracker Crust:
8 tablespoons (1 stick) unsalted butter, melted
2 cups graham cracker crumbs (without problem ingredients)
1/3 cup granulated sugar
1/8 teaspoon salt (kosher or fine sea salt will both work)

For the Coconut Cream Pie:
(1) 7 ounce bag sweetened shredded coconut, toasted and divided (without problem ingredients)
5 large egg yolks, at room temperature
(1) 13.5 ounce can coconut milk (without problem ingredients)
1 cup whole milk
1/2 cup heavy cream
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/3 cup cornstarch
1/2 teaspoon salt
1 tablespoon vanilla extract

For the Whipped Topping:
2 cups heavy whipping cream
3 tablespoons confectioners' sugar
1/4 teaspoon vanilla extract


Directions:

For the Graham Cracker Crust:
Preheat oven to 350 degrees (F).
Melt butter in a small saucepan. In a medium-sized bowl combine melted butter, graham cracker crumbs, granulated sugar, and salt. Press mixture into a lightly greased 9" pie pan, evenly spreading the crumbs across the bottom and up the sides. Bake in preheated oven for 10 minutes. Place crust on a cooling rack to cool completely.

For the Coconut Cream Pie: Preheat oven to 325 degrees (F). Spread shredded coconut onto a large baking sheet in a thin layer; bake in preheated oven for 8 to 10 minutes, or until lightly toasted and golden, stirring a few times to ensure even color. Remove from oven and set aside to cool.

In a large saucepan combine the egg yolks, coconut milk, whole milk, heavy cream, granulated sugar, brown sugar, cornstarch, and salt; whisk well to combine. Bring the mixture to a light boil over medium heat, whisking constantly. Once the mixture reaches a boil, reduce the heat to medium-low and, whisking constantly, cook another 2 minutes. Remove mixture from heat; whisk in vanilla extract and 1 cup of the toasted coconut. Pour into crust at once.

Smooth the top with a spatula, then cover with plastic wrap and refrigerate for 4 hours, or until cold and set.

For the Whipped Topping:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the cream until it begins to thicken and hold soft peaks. Add in the confectioners' sugar and vanilla and continue to beat for another minute. Spread or pipe the whipped cream over the cooled pie, and sprinkle the top with remaining toasted coconut. Slice and serve, or keep chilled - covered in the fridge - until needed.

Notes: This pie is best eaten the day it is made, it will keep, stored in the fridge and covered tightly, for 3 days.

Bev’s Chicken Casserole

Here is a wonderful casserole that’s tasty and comforting and the recipe is flexible enough that you can swap out ingredients if you don’t have something on hand. For instance, you can use cooked turkey, leftover store-bought broiled chicken, canned cooked chicken, or even canned water-packed albacore for the protein. For the bread cubes, you can substitute crumbled cornbread or even cooked pasta noodles. From icdietproject.com

Bev’s Chicken Casserole

Ingredients:

2 tablespoons butter or margarine
5 tablespoons all-purpose flour
1-1/4 cups chicken broth (low-sodium, MSG-free and without problem ingredients), divided
1 cup milk
1/2 teaspoon salt (omit if using broth that’s not low-sodium)
1/8 teaspoon garlic powder
1 dash white pepper (optional)
1/3 medium red onion, chopped & pre-fried as above (or 1 tsp. onion powder)
1-1/2 cups half-inch size, soft bread cubes or cornbread crumbs or cooked pasta noodles (without problem ingredients)
1/2 cup finely chopped celery
2 tablespoons frozen peas or frozen carrots (optional)
3 cups cooked chicken, chopped
1 tablespoon chopped fresh chives (if tolerated)
1 tablespoon Panko bread crumbs (optional)
Non-stick cooking spray


Directions:

In a medium saucepan melt the butter. Remove from the heat and stir in the flour until it is all absorbed. Return the pan to low heat and gradually stir in 1 cup of the chicken broth and all the milk until the sauce is thickened (don’t boil). Stir in the salt, garlic powder, pepper and onion (or onion powder). Remove from the heat.

Preheat oven to 350 degrees F. Combine bread cubes, cornbread crumbs, or noodles with the chopped celery in a bowl. Pour the remaining 1/4-cup of chicken broth over the mixture and gently toss. Spray a 10-inch square or 12×8-inch casserole dish with non-stick cooking spray. Place half the chicken pieces in the bottom of the dish. Cover with half the celery mixture. Sprinkle on the frozen peas or carrots. Top with the remaining chicken, then the remaining celery mixture. Pour the sauce over all and sprinkle the top with chopped chives and Panko crumbs (if desired).

Cover with foil or a heat-proof lid and bake at 350 degrees F. until hot and bubbly, about 30 to 35 minutes. Serves 4.

Homemade Adobo Seasoning Without Pepper

One might ask what is Adobo seasoning? It is a Hispanic seasoning used in Mexican and Puerto Rican dishes, plus others. Most have ingredients that are major no-nos for people with IC, but here is a recipe that is IC friendly that you can enjoy. From icrecipesandtips.blogspot.com.

Homemade Adobo Seasoning Without Pepper

Ingredients:

1 cup sea salt
1/2 cup garlic granules
1/3 cup ground oregano*
1 1/2 tablespoons turmeric (if tolerated)

Mix well in a bowl and store in a tightly covered container. Use in recipes calling for seasoning salt or Adobo seasoning. This makes about 2 cups of Adobo Seasoning Without Pepper.

*Note: I couldn't find any ground oregano in my local store, so I bought whole oregano and ground it myself in my blender. About 1/2 cup whole oregano ground down to 1/3 cup ground oregano.

Healthy Banana Oatmeal Snack Cake

These look so good! This is an easy recipe for a snack cake that is full of fresh bananas. With no butter, refined flour or sugar and only 101 calories, it’s healthy enough for breakfast too! I can’t wait to try them. From amyshealthybaking.com. It can also be easily adapted to be IC friendly (according to your tolerances).

Apple Bavarian Torte

An amazing torte that is SO GOOD. Even apple dessert haters love it. From thisweekfordinner.com.

Apple Bavarian Torte

Ingredients:

Crust:
½ cup butter, softened at room temperature
¼ teaspoon vanilla
⅓ cup sugar
1 cup flour

Cheese mixture:
1 8-ounce package cream cheese, softened at room temperature
¼ cup sugar
1 egg
½ teaspoon vanilla

Apple mixture:
3 medium GALA or FUJI apples, peeled and sliced thin. (I usually only use 2 apples and just make one layer of apples on the torte. If you like more apples, feel free to do more than one layer.)
⅓ cup sugar
¼ teaspoon cinnamon
¼ cup slivered almonds
1 tablespoon turbinado sugar


Directions:

1. Preheat oven to 450º F.

2. Cream together crust ingredients until well mixed using a hand mixer or stand mixer. Press crust dough flat into the bottom of a springform pan. Set aside.

3. In a medium bowl, blend cheese and sugar well with a hand mixer. Beat in egg and vanilla until smooth.

4. Pour mixture over crust.

5. Mix cinnamon and sugar together in a medium bowl. Toss apples in mixture then layer over the top of the cream cheese mixture in the pan.

6. Bake for 10 minutes at 450º (I only bake for 8 minutes). Reduce heat to 400 and bake 25 minutes more (I bake 15 minutes more). Sprinkle top with almonds and turbinado sugar and continue baking until lightly browned, 5-7 more minutes. (When I follow the original baking times, the torte is cooked a little too long, so I shortened baking times as indicated in the parentheses.)

7. Cool before removing from pan. Run a knife around the edges before removing from opening the sides of the springform pan.

Carrot Cake Blondies

Carrot cake lovers – these are for you! All the greatness of a carrot cake in an easy-to-bake-up batch of blondies. With cream cheese frosting, of course. These are definitely a keeper! From bakerbynature.com.

Carrot Cake Blondies

Ingredients:

4 ounces unsalted butter, melted until browned
1 1/2 cups brown sugar
2 teaspoons vanilla extract
1 large egg + 1 egg yolk, at room temperature
1 cup carrots, finely grated
1 1/2 cups all purpose flour
1/2 teaspoon ground ginger (if tolerated)
1/2 teaspoon cinnamon (if tolerated)
1/2 teaspoon salt
1/2 cup chopped walnuts (if tolerated)
1/2 cup shredded sweetened coconut (without problem ingredients)
1/4 cup golden raisins (if tolerated)
2 ounces unsalted butter, VERY soft
4 ounces cream cheese, VERY soft
1 teaspoon vanilla
1/4 teaspoon ground ginger (if tolerated)
1/4 teaspoon ground cinnamon (if tolerated)
2 cups confectioners sugar


Directions:

1. Preheat oven to 350 degrees (F). Spray an 9x9" inch baking pan with cooking spray; set aside.

2. Whisk flour, ground ginger, and cinnamon in a medium bowl; set aside.

3. Cream brown sugar and browned butter in the bowl of an electric mixer fitted with a paddle attachment.

4. Add egg, egg yolk, and vanilla and beat until light and fluffy.

5. Mix in dry ingredients.

6. Stir in carrots, walnuts, coconut, and raisins.

7. Pour batter into prepared pan, smooth the top.

8. Place pan in the oven and bake for 26-30 minutes. The edges will be brown and the center should be set. Cool completely (!!!) in pan before removing and frosting. You don't want to rush the cooling!

9. Make your Frosting:

10. *Make sure your cream cheese and butter are suuuuuuuper soft.

11. Whisk cream cheese and butter together in the bowl of a stand mixer fitted with the whisk attachment. You can also do this by hand if you're not afraid of using a little elbow grease.

12. Whisk in vanilla, ginger, and cinnamon. Add confectioners sugar a 1/2 cup at a time, and whisk until smooth.

13. Frost cooled bars by simply scooping the frosting onto the blondies and smoothing it evenly across the top. Cut into small squares and serve!

14. You can add toasted coconut or chopped nuts to the top. If you have crystalized ginger you could add that!

Impossibly Easy Cheeseburger Pie

Make the magic of a cheeseburger in pie form—it's as easy as pie! I just can’t get enough of these! They are so good and easy to do! Make as directed or you can change it up a bit and make it your own (use mushrooms, bell pepper, cilantro, crumbled bacon, Monterey Jack cheese, Swiss cheese, or a pinch of garlic, rosemary, etc.). From bettycrocker.com.

Impossibly Easy Cheeseburger Pie

Ingredients:

1 pound lean (at least 80%) ground beef
1 large onion, chopped (1 cup), if tolerated or omit
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick™ mix
1 cup milk
2 eggs


Directions:

1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.

2. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.

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

4. Bake about 25 minutes or until knife inserted in center comes out clean.


*This can be covered and refrigerated for up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.

Sarah's Rice Pilaf

Rice and orzo pasta merge with the flavors of onion and garlic to create this versatile side dish. This is a delicious twist to traditional rice. From allrecipes.com.

Sarah's Rice Pilaf

Ingredients:

2 tablespoons butter
1/2 cup orzo pasta (without problem ingredients)
1/2 cup diced onion (if tolerated)
2 cloves garlic, minced
1/2 cup uncooked white rice
2 cups chicken broth (without problem ingredients)


Directions:

Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.

Silver's Savory Chicken and Broccoli Casserole

chickennugget sent this recipe in and it sure looks good! It is quite a versatile recipe and easy too! You can make as directed or change it by adding or taking out different things. You can even make it ahead of time by preparing the casserole and then freezing it - for up to 3 months! From allrecipes.com.

Silver's Savory Chicken and Broccoli Casserole

Ingredients:

6 ounces egg noodles (without problem ingredients)
3 tablespoons butter
1 yellow onion, chopped (if tolerated)
1/4 cup all-purpose flour
1 1/2 cups chicken broth (without problem ingredients)
3/4 cup milk
salt and pepper to taste (if tolerated)
5 cups cooked, shredded chicken breast meat
1 (10 ounce) package chopped frozen broccoli, thawed
1 cup shredded Cheddar cheese
1 cup shredded provolone cheese (if tolerated)


Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 6 to 8 minutes or until al dente; drain. Preheat oven to 400 degrees F (200 degrees C.) Grease a 9x13 inch casserole dish.

2. Melt butter in a large saucepan over medium heat. Sauté onion until tender, about 3 minutes. Mix in flour. Gradually stir in chicken broth. Slowly stir in milk, and cook, stirring, until sauce begins to thicken. Season with salt and pepper.

3. Place cooked noodles in the bottom of casserole dish. Arrange cooked chicken in an even layer over noodles. Place broccoli over the chicken. Pour sauce evenly over the broccoli. Combine cheeses, and sprinkle half over the casserole.

4. Bake in preheated oven for 20 minutes, or until the cheese melts. Remove from oven, and sprinkle with remaining cheese. Allow to set for 5 minutes, until cheese melts.

Best Blueberry Streusel Muffins

These IC friendly blueberry streusel muffins are big, beautiful and tender, loaded with blueberries and crowned with a sweet crunchy streusel topping. They’re also quoted as being the “Best Blueberry Streusel Muffins”! From barbarabakes.com.

Four IC Friendly Salad Dressings

Here are some delicious IC friendly salad dressings that are sure to please anyone’s palate. From icdietblog.wordpress.com.

Basil Blueberry Non‐Vinaigrette Salad Dressing

Ingredients:

1 c. frozen blueberries, partially thawed
1/2 c. organic, pure blueberry juice
1/2 c. olive oil
1 t. lemon zest (if tolerated)
1/2 t. sugar
2 t. finely chopped fresh basil (may substitute thyme)
Pinch salt
Pinch white pepper as tolerated to taste


Directions:

Place all ingredients in blender. Blend using one‐second “pulses,” checking consistency after every couple of pulses. May also be made without using frozen berries. Simply increase juice to 1 cup.





Homemade and Healthy Ranch Salad Dressing

Ingredients:

1 c. fat‐free plain yogurt (try organic Greek yogurt!)
1/2 c. low‐fat cottage cheese
1/2 t. lemon zest (if tolerated)
1 t. dill
2 t. parsley
1/4 t. minced garlic
Pinch onion powder
Pinch sugar
Salt and pepper to taste, if tolerated


Directions:

Blend all ingredients in blender or food processor until smooth. Store in refrigerator for up to one week past “sell‐by” dates on yogurt and cottage cheese.





No Name Salad Dressing

Ingredients:
1/2 cup vegetable or olive oil
4 tablespoons sugar
4 tablespoons honey
Salt & pepper, if desired


Directions:

Mix together and store in refrigerator.





Maple Dressing

Ingredients:

5 tablespoons extra virgin olive oil
3 tablespoons pure maple syrup (more if desired)


Directions:

Wisk the olive oil & maple syrup together. Store in the refrigerator.

Chicken and Potatoes with Garlic Parmesan Cream Sauce

Crisp-tender chicken baked to absolute perfection with potatoes and spinach. A complete meal in one! Made with a garlic cheese sauce that will blow your mind! From damndelicious.net.

Chicken and Potatoes with Garlic Parmesan Cream Sauce

Ingredients:

6 bone-in, skin-on chicken thighs
1 tablespoon Italian seasoning (without problem ingredients)
Kosher salt and freshly ground black pepper, to taste (if tolerated)
3 tablespoons unsalted butter, divided
3 cups baby spinach, roughly chopped
16 ounces baby Dutch potatoes, halved*
2 tablespoons chopped fresh parsley leaves (if tolerated)

For the garlic parmesan cream sauce
1/4 cup unsalted butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken broth, or more, as needed (without problem ingredients)
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 cup half and half*
1/2 cup freshly grated Parmesan (if tolerated)
Kosher salt and freshly ground black pepper, to taste (if tolerated)


Directions:

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

2. Season chicken with Italian seasoning, 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; set aside.

4. Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside.

5. To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.

6. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.

7. Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and cream sauce.

8. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.

9. Serve immediately, garnished with parsley, if desired.


*Potatoes can be cut into thirds or fourths to ensure quicker cooking time.

*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.

Zucchini Kale and Sage Frittata

Kale isn’t just for salads anymore! Here is a recipe from reciperunner.com that uses kale and zucchini in a tasty and nutritious way that you’ll love.

Zucchini Kale and Sage Frittata

Ingredients

2 T. olive oil
3 cups tightly packed kale leaves, chopped
5 green onions, chopped (if tolerated)
1/4 cup loosely packed fresh sage leaves, chopped
2 cups zucchini, shredded
1/2 t. salt
12 eggs, lightly beaten (I used 6 whole eggs and 6 egg whites)
1/2 cup jack (if tolerated) or mild cheddar cheese


Directions:

1. Preheat oven to 350 degrees.

2. Shred the zucchini and use your hands to squeeze the water out of the zucchini.

3. In a 10' to 12" oven proof skillet heat the 2 tablespoons of oil over medium high heat.

4. Once the oil is hot add the chopped kale and stir until it starts to soften.

5. Cover the skillet and allow the kale to continue to soften for another 1-2 minutes.

6. Add the green onion and chopped sage to the kale and sauté for another 1-2 minutes.

7. Remove the kale mixture from the heat and allow it to cool.

8. In the meantime whisk the eggs in a large bowl.

9. Add in the zucchini, salt, and cheese and stir together.

10. Pour the kale mixture in with the eggs and stir.

11. Pour everything back into the oven proof skillet and place it in the oven to bake for 15-18 minutes or until it is cooked through.

NOTE: This recipe is from Julia Mueller's cookbook Let Them Eat Kale!

Creamy Spinach and Mushroom Lasagna

This is sure to become a family favorite. Best of all, it’s freezer-friendly and can also be made ahead of time! From damndelicious.net.

Creamy Spinach and Mushroom Lasagna

Ingredients:

9 lasagna noodles
1 (15-ounce) package whole milk ricotta
2 (10-ounce) packages frozen chopped spinach, thawed and drained
3 cups shredded mozzarella cheese, divided
3/4 cup freshly grated Parmesan, divided (if tolerated)
2 tablespoons chopped fresh parsley leaves (if tolerated)

For the sauce
1/4 cup unsalted butter
2 cloves garlic, minced
1 pound cremini mushrooms, thinly sliced
1 onion, diced (if tolerated)
1/4 cup all-purpose flour
3 cups milk, at room temperature
1 teaspoon dried basil
1/2 teaspoon dried oregano
Pinch of nutmeg (if tolerated)
Kosher salt and freshly ground black pepper, to taste (if tolerated)


Directions:

1. Preheat oven to 350 degrees F.

2. To make the sauce, melt butter in a saucepan over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute.

3. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2-3 minutes. Stir in basil, oregano and nutmeg until fragrant, about 1 minute; season with salt and pepper, to taste; set aside.

4. In a large pot of boiling salted water, cook lasagna noodles according to package instructions.

5. Spread 1 cup mushroom sauce onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese, 1/2 of the spinach, 1 cup mozzarella cheese and 1/4 cup Parmesan. Repeat with a second layer. Top with remaining noodles, mushroom sauce and cheeses.*

6. Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes.

7. Serve, garnished with parsley, if desired.


*MAKE-AHEAD: Cover lasagna tightly with plastic wrap. Refrigerate up to 24 hours. To bake, remove plastic wrap, cover and bake for 40 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.

*TO FREEZE: Cover lasagna tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove plastic wrap, cover and bake for 90 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.