Creamy Chicken and Roasted Red Pepper Pasta

A delicious and quick pasta dish that is ready in about 25 minutes. Your whole family with love it! From sixsitersstuff.com.

Creamy Chicken and Roasted Red Pepper Pasta


Ingredients:

1 lb. bowtie pasta (or any kind of pasta would work!)
1-1 1/2 lbs. cooked chicken, sliced or cubed (I just sautéed some while the noodles cooked, but rotisserie chicken would work also)
1 medium onion, diced (if tolerated)
3 cloves garlic, pressed or crushed
4 tablespoons butter
1 cup half and half, room temperature
1 cup chicken broth (without problem ingredients)
1 teaspoon seasoned salt
12 oz jar roasted red peppers, sliced
1 cup mozzarella, shredded


Directions:

1. Cook the pasta according to the package directions. While it cooks, melt butter in a skillet over medium heat and cook the onion and garlic till soft. Whisk in half and half and chicken broth. Stir in seasoned salt and mozzarella. Lower the heat to keep the sauce from boiling.

2. Add the chicken and red pepper slices to the sauce. Stir frequently and keep and eye on the heat so it doesn't boil. Drain the cooked pasta and stir it together with the sauce. Add chopped parsley or basil when serving.

Savory Pork Chops

Savory pork chops like the name says that are easy to make. We eat these pork chops at least once a month with wild rice and vegetable. YUM! I give it: ★ ★ ★ ★ ★

Savory Pork Chops


Ingredients:

4 pork chops, cut ½ inch thick
½ teaspoon rosemary leaves, crushed
1 to 2 tablespoons vegetable oil
Salt, as desired
3 tablespoons water
Coconut Aminos, optional


Directions:

Sprinkle pork chops with rosemary. Heat oil in 10-inch skillet over medium heat. Add pork chops and slowly brown, about 5 minutes of each side. Season with salt and Coconut Aminos (optional). Add water. Reduce heat, cover and simmer until pork chops are tender, about 20 minutes.


NOTE: You can also grill the pork chops.

Avocado Egg Salad

Think you can’t have egg salad with IC? Think again. Since most salads contain mayo which is a major no-no for IC we have gone without. But Kristina took matters into her own hands and played around with eggs and avocado which are safe for IC and came up with this recipe. She says it’s fantastic and recommends that you serve this avocado egg salad with some crackers, in a pita, or on some homemade bread. Give it a try from niceats.blogspot.com.

Avocado Egg Salad


Ingredients:

4 hard-boiled eggs
1 avocado
1/3 cup cottage cheese
*1/4 cup plain greek yogurt (without problem ingredients)
*1/4 tsp garlic
*1/4 tsp salt
*1/8 tsp pepper (if tolerated)


Directions:

Remove shells from the eggs and discard. Mash eggs with a fork until whites and yolks are in pieces and mixed together. Remove avocado from skin, discard skin and pit. Mix the avocado into the eggs using a fork. Add cottage cheese, Greek yogurt, and spices. Mix with the fork until all ingredients are combined.

Store in fridge for 1 day . . . know that on the second day it might appear slightly brown because of the avocados, but it is still fine to eat. If that weirds you out, make a sandwich for a friend to enjoy with you the day of, or just make half or a fourth of the recipe.

Notes: Greek yogurt, and yogurt in general is an ingredient that many with IC can tolerate. It has been fermented (like buttermilk and sour cream) and so some do report that it causes flares. I know that Fage and Chobani plain Greek yogurts are fine for me. The only ingredients they have listed are: grade A pasteurized skim milk, live active yogurt cultures L. Bulgaricus and S. Thermophilus. I recently tried a store brand Greek yogurt that had other ingredients listed, and it caused a flare... So, all things considered, try a small amount, and see if you tolerate this. If this is a problem food for you, I would just replace the yogurt with more cottage cheese- I bet it would still taste great! As always, spices (salt, pepper, and garlic) are triggers for some. Salt and garlic are among the friendlier, and pepper is a "try it" ingredient. Know your body and your limits; adjust accordingly!

Recipe inspired by Ashley from neverhomemaker.com

White Chocolate Eclairs

Believe it or not, these white chocolate eclairs are easier than you think to make with these easy step by step directions. They are a basic eclair pastry filled with a classic vanilla pastry cream. You can top them with this white chocolate variation for something really special! From grandmotherskitchen.org.

White Chocolate Eclairs
Makes about 10


Ingredients:

Vanilla Pastry Cream
2/3 cup granulated sugar
2 Tablespoons cornstarch
2 Tablespoons all purpose flour
6 egg yolks
2 cups whole milk
1 vanilla bean
3 Tablespoons butter

Pastry
1/2 cup water
4 Tablespoons butter
1 Tablespoon granulated sugar
1/4 teaspoon salt
3/4 cup all purpose flour
3 eggs, room temperature

White Chocolate Glaze Frosting
1 1/2 cup confectioners' sugar
4 Tablespoons whole milk
4 ounces white chocolate, melted and cooled


Directions:

Pastry Cream (make this the night before)

Whisk together sugar, cornstarch and flour. Add egg yolks and whisk until smooth. Set aside.

In medium sized pot heat milk and scraped vanilla bean until it just comes to a simmer. Pour a bit of heated milk into egg yolks and whisk. Pour egg yolks into milk and bring to a simmer whisking the whole time. Once it starts to thicken turn off heat and whisk in butter. Pour into a heat safe bowl and let cool. Cover and chill overnight.


Pastry

Preheat oven to 325 degrees F.

Line a baking sheet with parchment paper.

In a medium pot bring to a boil water, butter, sugar, and salt. Add flour and mix until a dough forms and pull away from the sides.

Place dough in a mixer with a paddle attachment. Add eggs one a time and beat extensively after each addition. Let cool a bit.

Pipe a line about 1 inch long onto prepared baking tray. Bake for 30 to 35 minutes, or until golden brown. Set to cool, once cool enough to touch let them cool on a wire rack.

Slice eclairs in half and fill with pastry cream.


White Chocolate Glaze

In a small bowl whisk together the confectioners' sugar and milk. Add the melted chocolate and mix until smooth. If it’s too thin, add more confectioners' sugar, too thick, add more milk.

Caramel Apple Crisp Cheesecake Bars

All the flavor of Caramel Apple Crisp Cheesecake, with none of the fussiness or work. From sugarapron.com.

Caramel Apple Crisp Cheesecake Bars


Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 10 minutes
Yield: 20-24


Ingredients:

Graham/Oats Crust:
1/4 cup brown sugar
1 cup graham cracker crumbs (without problem ingredients)
3/4 cup rolled oats
1/2 cup melted butter, plus more for greasing the plate

Cheesecake Layer:
2 8 oz package softened cream cheese
2 tbsp corn starch
1/4 cup brown sugar
1/4 cup white sugar
1/2 tsp ginger (if tolerated)
2 tsp vanilla extract
1/2 tsp cinnamon (if tolerated)

Apple Crisp Topping:
1/4 cup all-purpose flour
1/4 cup rolled oats
1/4 cup brown sugar
1/2 tsp cinnamon (if tolerated)
2 tbsp coconut oil
2 medium to large GALA or FUJI apples, peeled and thinly sliced
Caramel Topping (without problem ingredients)

Note from IC Friendly Recipes: Try Smucker’s Simple Delight Salted Caramel Topping


Directions:

1. Preheat your oven to 350 F.

2. Prepare one 9 x 13-inch glass pan by greasing thoroughly with butter or baking spray, or light-colored metal baking pan with foil, (be sure to cover the sides, you are going to use this to lift the bars).

3. In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.

4. Press inside the bottom of a 9x13-inch baking pan.

5. Bake for 5 minutes. Remove from oven to cool.

6. Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.

7. Once well combined, pour on top of your graham cracker/oat crust.

8. To start your apple layer, arrange the thinly sliced apple on top of the cream cheese mixture in a single layer.

9. Top with the Apple Crisp Topping. Bake at 350 F for 40-50 minutes.

10. Once it's done cooking, cool for 15 minutes, then refrigerate overnight.

11. Cut into squares. Serve with caramel drizzled over the top of cheesecake bars.

The Perfect Peanut Butter Milkshake

You are almost sure to have the only three ingredients needed to make this quick treat on hand. Be careful, this thick shake is so good that it is extremely addictive! From allrecipes.com.

The Perfect Peanut Butter Milkshake


Ingredients:

2 cups vanilla ice cream
1/4 cup milk
2 tablespoons creamy peanut butter


Directions:

Place ice cream, milk, and peanut butter in a blender; blend until smooth, 45 seconds.

Rosemary Grilled Shrimp

Fire up the grill and have some delicious shrimp that’s so easy to make. Just put the shrimp on skewers and combine with fresh herbs and enjoy! From icdietproject.com.

Rosemary Grilled Shrimp
Serves 2


Ingredients:

1/4 cup garlic cloves, finely chopped
1 teaspoon kosher salt (coarse)
2 tablespoons rosemary sprigs, chopped finely before measuring
3 tablespoons olive oil (plus more for brushing shrimp)
18 whole jumbo shrimp, shelled and deveined
4 12-inch skewers, preferably metal (soaked for 10 min if using wooden)


Directions:

In a medium bowl stir mash together the chopped garlic and the salt. Add the chopped rosemary and 3 tablespoons of olive oil. Add shrimp and toss. Cover and refrigerate at least 4 hours (preferably overnight).

To grill, thread 4 shrimp on each skewer and brush with additional oil. Grill shrimp on an oiled rack over glowing coals about 3 to 4 minutes, just until pink and cooked through.

Chicken Broccoli Cheese Casserole

A totally "safe" yet yummy and comforting recipe that’s sure to please everyone. No cream of whatever condensed soups involved. From niceats.blogspot.com.

Ingredients:

2 cups long grain brown rice (you can use white rice)
4 cups chicken broth without problem ingredients (Kristina makes her own)
4 cups broccoli florets (fresh or frozen)
1 tablespoon olive oil
1 pound chicken breasts, cut into bite-sized pieces
1 teaspoon fresh minced garlic
3 tablespoons flour
2 cups milk, divided
2 cups shredded mild cheddar cheese
1/4 teaspoon salt
1/4 teaspoon garlic powder


Directions:

1. Cook rice in chicken broth according to package directions. In my case, I threw it all in the rice cooker and let it cook there. Trust me, the rice is so much better cooked in chicken broth instead of water!

2. While rice is finishing cooking and broccoli is steaming, begin cooking the chicken. Heat olive oil in skillet over medium heat. Add chicken and garlic. Cook for 5-7 minutes or until chicken is cooked through/no longer pink inside. Remove from heat and set aside.

3. When rice has about 10 minutes left to cook, steam broccoli in microwave for 5-7 minutes (I used frozen broccoli, if you are using fresh, adjust cooking time accordingly).

4. In a small bowl, whisk together flour and 1/2 cup milk. When flour is completely dissolved, pour into medium saucepan along with the remaining 1 and 1/2 cups milk. Cook over medium heat, stirring constantly, until mixture is thickened, about 5-10 minutes. Remove from heat and stir in 1 and 1/2 cups shredded cheddar cheese, salt, and garlic powder, stirring until melted.

5. Preheat oven to broil.

6. Butter 9 x 13 inch baking dish. (I do not use Pam or any similar non-stick spray because of the chemicals. I simply take about a tablespoon of butter and rub it around in the baking dish so that the dish is completely coated).

7. In a large bowl, stir together the cooked rice, steamed broccoli, chicken, and cheese mixture. Pour into prepared 9 x 13 inch baking dish. Top with remaining 1/2 cup cheese.

8. Broil in oven until cheese on top starts to brown, about 5 minutes.

French Pear Cake

This looks almost too pretty to eat from nikicooks.blogspot.com. Niki adapted this recipe from Taste of Home Cooking Magazine and substituted lemon oil for lemon juice (she says you could probably leave out all together) and used pears instead of apples. Beware! If you've never made caramel before it may take some practice. The first batch Niki made failed so she watched a video on youtube and tried again... better!!

Note from IC Friendly Recipes: If you don’t want to make caramel sauce, I bet you can use Smucker’s Simple Delight Salted Caramel Topping. :)

Ingredients:

1 1/2 cups sugar, divided
4 teaspoons water
4 teaspoons lemon juice (Niki used 2 teaspoons lemon oil and she says this can probably be omitted)
3 cups thinly sliced pears
3 eggs
1 cup butter, melted
4 ounces Philadelphia Cream Cheese
1 cup all-purpose flour


Directions:

In a large saucepan, combine ¾ cup sugar and water. Cook on medium without stirring until amber. Keep an eye on it and don't let it get beyond amber color. Stir in lemon oil and quickly pour into a 10-in springform pan, coating bottom. Arrange pear slices on caramel in circular overlapping pattern.

In a bowl, beat eggs and remaining sugar until blended. Beat in butter, then cream cheese until smooth. Stir in flour. Spread over pears.

Bake at 350 for 35 minutes or until a toothpick inserted near center comes out clean. Cool 5 minutes . Carefully run a knife around edge of pan to loosen; remove sides of pan. Invert onto a serving plate.

Pumpkin White Hot Chocolate

Oh, this sounds really good! Since it’s getting rather nippy out, a mug of Pumpkin White Hot Chocolate is just the ticket! From niceats.blogspot.com.

Pumpkin White Hot Chocolate
(Makes 2 large mugs)

Ingredients:

4 tablespoons pumpkin
2 cups milk
1/2 cup white chocolate (chips, chunks, whatever)
A sprinkle of pumpkin pie spice** (if tolerated- see below)
milk frother


Directions:

In a saucepan over medium heat, combine milk, white chocolate, and pumpkin. Wisk periodically allowing chocolate to melt and ingredients meld together. Once ingredients are mixed and very warm, pour into 2 mugs. Using your milk frother, froth the milk until you have several inches of delicious foam. Sprinkle with pumpkin pie spice at your own risk... Enjoy!!

(Warning- my little milk frother had a little bit of pumpkin in it after frothing this mixture- I soaked it in hot water and soap and was able to pull the little bits of pumpkin out. As an alternative, you can just froth the milk and pour it on top- however, just know this pumpkin foam is to die for, trust me.)

**So, pumpkin pie spice has cinnamon, nutmeg, ginger, and cloves listed as ingredients. Cinnamon, nutmeg, and ginger are all on the "foods worth trying" list. Cloves, however, are a caution ingredient. Sprinkle at your own risk- if I would have looked up cloves before topping my drink with this spice concoction, I would have just left this out or topped it with a bit of cinnamon, nutmeg, and ginger. However, I didn't. So. top at your own risk! (all that being said, that tiny bit of sprinkling caused no pain.)