Cream of Potato Soup

Quiltingcat sent this version of cream of potato soup and says it doesn’t bother her IC. It's a nice comfort food when she feels bad and likes it best with some cheddar cheese sprinkled on top. She gives it: ★ ★ ★ ★ ★

Cream of Potato Soup


Ingredients:

6 peeled & chopped potatoes
2 tablespoons or so of butter
1 small sweet onion minced, about 1/2 cup (if tolerated)
2 or so minced garlic cloves
1 to 2 cups milk
2 tablespoons of dried parsley (if tolerated)
Shredded Cheddar Cheese (optional)


Directions:

Brown onions & garlic in 2 tablespoons or so butter until soft & transparent. Add potatoes to pot with water just covering and boil until soft. Mash potatoes leaving some chunks. Add 1 to 2 cups milk (boil milk first if bothered with lactose). Sprinkle with Cheddar Cheese and serve.

Optional: Add 1/4 - 1/2 cup heavy cream and cook until thick. The key is to keep the ratio of liquid to solids low. Add instant potato flakes if you need it thicker.

Cream Cheese Pound Cake

Easy to make and totally delicious! From nikicooks.blogspot.com.

Cream Cheese Pound Cake


Ingredients:

1 ½ cups butter, softened
1 (8 ounce) packages cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract


Directions:

1. Preheat oven to 300°F.

2. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

3. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended. Stir in vanilla. Spoon batter into a greased and floured 10-inch tube pan.

4. Bake at 300 degrees for 1 hour and 45 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and let cook completely on wire rack.

Makes 12 servings



Snowy White Glaze


Ingredients:

1 10-oz pkg. powdered sugar
5 Tbs. milk
2 tsp. vanilla


Directions:

Stir together to make a thick glaze that won't drip all the way down the sides of the cake. Stir in an additional Tbs. or two of milk if you'd like a thinner glaze.

NOTE: This makes much more frosting than I used on my cake. You could half the recipe, if desired.

Mushroom Ravioli with Toasted Almonds

Need an easy, quick dinner that everyone will love? Add a salad or vegetable and dinner is served! From giovanniranausa.com.

Mushroom Ravioli with Toasted Almonds
Cooking Time: 10-15 minutes
Servings: 2


Ingredients:

One 10-ounce package Giovanni Rana Mushroom Ravioli (NOTE: I have eaten their mushroom ravioli many times and had no problems. Maybe you can give it a try?)
4 tablespoons extra virgin olive oil
1/2 cup sliced almonds
3 tablespoons chopped parsley, plus more for garnish (if tolerated)
1/2 cup finely grated Pecorino Romano cheese, plus more for garnish (if tolerated or use another cheese)
kosher salt and freshly ground black pepper to taste (if tolerated)


Directions:

1. Heat the oil in a large skillet over medium heat. Add the almonds and cook, stirring, until golden and fragrant, 4-5 minutes. Meanwhile, cook the Ravioli according to the package directions and drain, reserving 1/2 cup of the pasta cooking water.

2. Add the drained Ravioli to the almonds and oil with the parsley and toss, adding the reserved pasta cooking water by the tablespoon to loosen the sauce, if needed.

3. Add the grated Pecorino Romano cheese and season with salt and pepper to taste. Divide among bowls and top with additional cheese and parsley.

Spaghetti with Mushroom Herb Cream Sauce

The most amazing creamy mushroom sauce (made from scratch!) in less than 30 min! Use any pasta of your choice! From damndelicious.net.

Spaghetti with Mushroom Herb Cream Sauce


Ingredients:

8 ounces spaghetti (without problem ingredients)
1/4 cup unsalted butter
4 cloves garlic, minced
16 ounces cremini mushrooms, thinly sliced
2 tablespoons all-purpose flour
1 cup vegetable broth, or more, as needed (without problem ingredients)
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 cup heavy cream
1/4 cup crumbled goat cheese (Ricotta, cream cheese or mascarpone can be substituted, if tolerated)
1/4 cup freshly grated Parmesan (if tolerated)
Kosher salt and freshly ground black pepper, to taste (if tolerated)
2 tablespoons chopped fresh chives (if tolerated)


Directions:

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

2. Melt butter in a saucepan over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes. Whisk in flour until lightly browned, about 1 minute.

3. Gradually whisk in vegetable broth, rosemary, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream, goat cheese and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more vegetable broth as needed; season with salt and pepper, to taste.

4. Stir in pasta and gently toss to combine.

5. Serve immediately, garnished with chives, if desired.

Banana Cream Pops

Here is a dessert that you can eat morning, noon and night with no guilt what-so-ever! There are only good healthy ingredients in this treat. From grandmotherskitchen.org.

Banana Cream Pops
Makes six 4 oz. pops


Ingredients:

4 very ripe bananas
1 cup plain whole milk yogurt (without problem ingredients)
1 teaspoon cinnamon (if tolerated)
1 teaspoon vanilla extract
1/4 cup honey
1/4 cup natural organic cane sugar


Directions:

Place all the ingredients into blender. Pulse until well combined then pour into your popsicle molds (small plastic cups will also work for this). Place plastic wrap over each cup and poke your stick into the middle. The plastic wrap will hold the stick in place. Place into the freezer overnight (or for at least 6 hours). These will be fine up to 6 months frozen in a sealed bag.

Rich Rice with Mushrooms and Spinach – IC Friendly Side Dish

Here is a side dish that will surely get rave reviews from everyone and can go with so many main dishes. From icdietblog.wordpress.com.

Rich Rice with Mushrooms and Spinach
Makes 6 servings


Ingredients:

4 cups cooked brown rice, divided
2 tablespoons butter or margarine
1 sweet onion, chopped (if tolerated)
8 ounces fresh mushrooms, sliced
1 cup pure sour cream
1 cup finely chopped spinach (packed), may use fresh or well-drained frozen spinach
1 cup grated Swiss (if tolerated) or cheddar cheese
salt and pepper (if tolerated) to taste


Directions:

Spoon half the rice into shallow 2-quart greased baking dish. Melt butter in large skillet. Add onion, mushrooms and seasonings. Cook over medium heat until onions are soft but not brown. Remove from heat; stir in sour cream. Spread mixture over rice. Cover with spinach. Top with remaining rice; sprinkle with cheese. Bake at 350 degrees for 30-35 minutes.

Stuffed Cheddar Bacon Burgers

Fire up your grill and get ready to rock your next barbecue with these patties made with bacon, chopped green onions (optional) and Cheddar Cheese. They're the most savory and flavorful burgers you've ever tasted! From sargento.com.

Stuffed Cheddar Bacon Burgers
Makes 4

Ingredients:

1 cup (4 oz.) Cheddar Cheese, divided
1/4 cup minced green onions (if tolerated)
2 Tbsp. real bacon bits or crumbled cooked bacon (4 strips fully cooked), if tolerated
1-1/2 lbs. ground beef chuck
1/2 tsp. salt
1/4 tsp. freshly ground black pepper (if tolerated)


Directions:

1. Preheat grill to medium-high heat or preheat broiler. You can also cook these on a large nonstick skillet on MEDIUM heat.

2. Combine 1/2 cup cheese, green onions and bacon; mix well and set aside. Combine meat, salt, pepper and remaining 3/4 cup cheese, mixing well. Shape mixture to form 8 thin patties 4-1/2 to 5 inches in diameter. Divide cheese and green onion mixture over 4 of the patties; top with remaining patties. Pinch edges together well to seal.

3. Grill or broil 5 to 6 minutes per side or until internal temperature of meat is 160°F. Serve in rolls with desired toppings.

Prosciutto Pasta Salad

Cool, delicious, and easy to make. From giovanniranausa.com.

Prosciutto Pasta Salad
Cooking Time: 10 – 15 minutes
Servings: 10 to 12


Ingredients:

one 20-ounce package Giovanni Rana 5 Cheese Tortellini (check for problem ingredients)
1 cup fresh green beans, trimmed and cut into 1-inch lengths
1 tablespoon kosher salt, plus more to taste
1/2 cup warm water
one 7-ounce package Giovanni Rana Basil Pesto (check for problem ingredients)
1/4 cup water
8 ounces fresh mozzarella pearls, halved
½ cup moist sun dried tomatoes, chopped (if tolerated or omit)
4 ounces thinly sliced prosciutto (if tolerated), cut into strips (a sharp pizza cutter works great for this)
freshly ground black pepper to taste (if tolerated)


Directions:

Cook the tortellini according to package instructions, adding the green beans and tortellini to the pot at the same time. While the pasta is cooking, make an ice water bath: Dissolve the salt in the warm water in a large bowl. Add 4 cups each ice and water and reserve. Drain the pasta, cool in the ice water bath for 2 minutes, then drain again and transfer the tortellini to a large bowl. Whisk together the pesto and water and toss gently with the tortellini. Add mozzarella, sun dried tomatoes, and prosciutto and gently fold to incorporate. Season with salt and pepper to taste.

Delicate White Cheesecake (made with white chocolate!)

A sweet and fluffy recipe for delicate white chocolate cheesecake. Enjoy with a cup of hot white chocolate. From grandmotherskitchen.org.

Delicate White Cheesecake


Ingredients:

1/2 cup butter, softened
3/4 cup sugar, divided
1 1/2 tsp. vanilla, divided
1 cup flour
4 pkg. (8 ounces each) brick Cream Cheese, softened
1/2 cup White Chocolate, broken into pieces, melted, cooled
4 eggs
1 cup heavy cream, whipped


Directions:

1. Preheat oven to 325 degrees F have ready a 9 inch springform pan.

2. Cream together butter, 1/4 cup sugar and 1/2 tsp vanilla in small bowl with mixer until fluffy. mix in flour until well blended. Press into bottom of pan.

3. Beat together cream cheese remaining sugar and vanilla in large bowl with mixer until well blended. Add chocolate and eggs; mix well.

4. Pour over crust. Bake 55-60 minutes or until center is set. Cool well before removing rim.

5. Refrigerate 4 hours. Top with whipped cream before serving.

ljrnana5’s Sesame Seed Chicken

ljrnana5 sent this yummy chicken recipe that she has made for years. Her family loves the crispy crust. It's adjustable depending on how many chicken pieces you have. She gives it: ★ ★ ★ ★ ★

Ingredients:

Chicken (I usually use 3-4 small breasts and 4 drumsticks, but any pieces work)
20-30 saltine crackers, finely crushed (without problem ingredients)
1/4+ cup sesame seeds, toasted to light brown (put in 350 degree F oven for about 10 minutes, stir occasionally and watch closely as they burn quickly!)
1/3+ cup evaporated milk
1/2 cup melted butter


Directions:

Combine cracker crumbs and toasted sesame seeds. Dip chicken pieces in evaporated milk, then roll in cracker mixture. Pour melted better in baking dish, dip coated chicken pieces in the butter and place in pan. Bake uncovered in 350 degree F oven for about 1 1/2 hours or until done.

Asparagus Mushroom Pasta

Sometime it is all about the simple recipes. Simple as in this creamy asparagus mushroom pasta recipe. This sort of mushroom asparagus pasta you can whip up in a jiffy and it tastes as good as it looks! From recipesfromapantry.com.

Asparagus Mushroom Pasta
Makes 4 servings


Ingredients:

250 g (8.8 oz.) of pasta
150 g asparagus, woody stems removed and roughly chopped
1 tablespoon olive oil
250 g (8.8 oz.) mushrooms, sliced
4 spring onions, sliced (if tolerated)
1 teaspoon minced garlic
4 tablespoon orange juice (if tolerated or omit)
180 m. (0.7 cup) vegetable stock (without problem ingredients)
180 ml (0.7 cup) double cream
100 g (3.5 oz.) shredded Mozzarella Cheese
Salt
Freshly ground pepper (if tolerated)
Handful of chopped coriander (cilantro), if tolerated


Directions:

1. Cook the pasta according to the package directions. About 4 minutes before pasta is done, add in the asparagus. When pasta is done, drain and set aside.

2. Heat the olive oil in a frying pan over medium heat and sauté the mushrooms for about 10 minutes until soft.

3. Add the spring onions and garlic and cook for a couple of minutes.

4. Reduce the heat to low, add the vegetable stock followed by the cream and mix until well combined, bring to a simmer before adding the cheese and mixing until melted. Stir in the orange juice.

5. Mix in the pasta and asparagus, season well and switch off the heat.

6. Top with coriander before serving.

Baked Apple Pork Chops and Green Beans

A quick and easy sheet pan dinner that can be easily assembled ahead of time a baked right before serving. Easy peasy! From damndelicious.net.

Baked Apple Pork Chops and Green Beans
Serves 4


2 tablespoons unsalted butter
4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick
1 tablespoon chopped fresh sage
Kosher salt and freshly ground black pepper, to taste (if tolerated)
16 ounces green beans, trimmed
2 tablespoons olive oil
3 cloves garlic, minced
2 tablespoons chopped fresh parsley leaves (if tolerated)

For the apples
2 tablespoons unsalted butter
2 GALA or FUJI apples, peeled, cored and sliced
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon (if tolerated)
Pinch of nutmeg (if tolerated)
3 tablespoons pure maple syrup


Directions:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

2. Melt butter in a large skillet over medium high heat.

3. Rub both sides of the pork chops with sage; season with salt and pepper, to taste. Add to the skillet and sear both sides until golden brown, about 2-3 minutes.

4. Place pork chops and green beans in a single layer onto the prepared baking sheet. Drizzle green beans with olive oil and sprinkle with garlic; season with salt and pepper, to taste.

5. Place into oven and roast until the pork is completely cooked through, reaching an internal temperature of 140 degrees F, about 12-15 minutes.

6. Return skillet to medium high heat and melt butter. Add apples, brown sugar, cinnamon and nutmeg. Cook, stirring occasionally, until apples just begin to soften, about 3-4 minutes. Stir in maple syrup, stirring occasionally, until the sauce thickens, about 5 minutes.

7. Serve pork chops immediately, topped with apple mixture, garnished with parsley, if desired.

Brown Sugar Caramel “Latte”

If you’re counting calories right now, I give you fair warning. This drink is far too rich, sweet, creamy and downright delicious to be low-cal. I would understand if you turned it down for the benefit of your waist line. I think many would embraced it fully–tight pants and all. From theicdairies.tumblr.com.

Brown Sugar Caramel “Latte”


Ingredients:

1 cup milk
2 Tbsp. caramel sauce (without problem ingredients)
½ tsp. vanilla extract
1/8 tsp. brown sugar plus extra for garnish
whipped cream for topping


Directions:

1. Heat the milk in a saucepan over medium heat.

2. Add the caramel sauce, vanilla and brown sugar and stir until evenly mixed.

3. Remove from heat and transfer to mug.

4. Top with whipped cream and sprinkle with brown sugar.

Pesto Lasagna (Vegetarian)

This IC Diet Friendly lasagna recipe really satisfies our lasagna cravings. It makes a great dinner party dish and no one has to know about your special diet requirements! A dish that everyone can enjoy! You won't have to feel like an outsider any more. From healthyicrecipes.com.

Pesto Lasagna


Ingredients:

1/2 box lasagna noodles, cooked & cut in half if using a 9 x 9 inch pan. If you use a 9 x 13 inch pan, do not cut noodles in half.
1/3 cup pine nuts (you can make it with or without)
3/4 cup IC Friendly Pesto (see recipe below)
3/4 cup grated parmesan and Mozzarella cheese
Béchamel Sauce (see below)


Béchamel Sauce Ingredients:

4 tablespoons organic butter
4 tablespoons organic flour
1 3/4 cup milk at room temperature
3/4 teaspoon pink salt
1/4 teaspoon ground pepper
1/2 cup grated parmesan cheese


Béchamel Sauce Directions:

• In a medium saucepan, melt butter over low heat.

• Wisk in flour one tablespoon at a time (to prevent clumping) and cook 1 minute.

• Slowly, whisk in the milk.

• Increase heat to moderate-high and cook, whisking constantly until mixture comes to a boil and thickens.

• Remove from heat and stir in Parmesan cheese.


Lasagna Directions:

• Boil your lasagna noodles and set aside a small amount of hot pasta water.

• Preheat your oven to 375 F.

• Prepare the Béchamel Sauce per directions above.

Note: This next step is critical to make sure your pasta does not harden on the bottom of the pan.

• In a 9" X 9" butter pan, mix a little pesto sauce with some hot pasta water and spread along the bottom of the pan. Now spread some Béchamel Sauce over the top.

• Next, add the first layer of noodles and then spread a thick layer of pesto sauce on top.

• Sprinkle with grated cheese.

• Continue to layer in this manner until you get to your last layer.

• On the last layer, sprinkle a little Béchamel sauce, pesto sauce, cheese and pine nuts.

• Bake at 375 F for 30-40 minutes or until bubbly and browned on top.

• Let the lasagna rest a before cutting.


IC Friendly Pesto Sauce

4 cups fresh basil leaves (about 2 large bunches) NEED NOT DRY THEM
1/3 cup packed fresh chopped parsley need not dry them
1/2 cup olive oil
5 garlic cloves (optional, if you are bothered by garlic, try using garlic infused oil instead)
1/3 cup lightly toasted pine nuts
1/4 cup grated parmesan cheese
1 1/2 teaspoons pink rock salt
1/2 teaspoons Lemon Oil or extract
1/4 teaspoon lemon zest
3-4 tablespoon melted butter (optional)
Tiny pinch nutmeg
Small amount of water


Pesto Directions:

• Combine first all ingredients except cheese in blender and blend until a paste forms.

• You'll probably have to stop often to push the basil down to the bottom.

• Add cheeses and blend until smooth.

• Salt to taste.



*I can't wait to try this lasagna recipe! I think I'm going to make a shortcut and use the Basil Pesto Sauce from giovanniranausa.com. They have $1 off coupons at Get Giovanni Rana Coupons!

Caramel Pumpkin “Latte”

When Starbucks officially rolled out their seasonal fall drinks, an IC patient had been suffering from severe coffee envy. There are no words to describe just how much her taste buds had been begging for a pumpkin spice latte. She knew she would never make it through the entire season without something to satisfy her craving, so she took matters into her own hands and came up with this scrumptious recipe. Although this drink doesn’t taste so much like a latte, it’s absolutely delicious and it certainly hits the spot in those moments when all you want is a hot, festive beverage. So grab a blanket, snuggle up on a cool Saturday morning and say hello to the season with this amazingly caramely, pumpkiny drink that will remind you of Grandma’s homemade pumpkin pie. From theicdiaries.tumbler.com.

Caramel Pumpkin “Latte”
Yield: 1 8oz. beverage


Ingredients:

1 C. milk (I used skim but anything will work)
3 Tbsp. canned pumpkin (without problem ingredients)
3 Tbsp. caramel plus extra for drizzling (without problem ingredients)
whipped cream for topping (without problem ingredients)


Directions:

1. In a saucepan, heat the milk on medium heat until warm. Stir occasionally to keep it from burning.

2. Add in the pumpkin and whisk until there are no clumps.

3. Once the pumpkin is smooth, add the caramel and stir until everything is well mixed and the drink appears creamy.

4. Remove the saucepan from the heat and transfer the beverage into your favorite mug or cup.

5. Top with whipped cream and drizzled caramel.

Drink up!