Pesto Herb Dip

Niki made this delicious dip for her family and it was a huge hit! It's great with crackers, Pita Chips, (both without problem ingredients) or with vegetables for a healthier option. You could also spread on sandwiches or roll-ups as well. From nikicooks.blogspot.com.

Pesto Herb Dip


Ingredients:

1, 8-ounce package cream cheese (brick not tub)
2 overflowing tablespoons IC Friendly Pesto
1 tablespoon chopped chives (if tolerated)
1 tablespoon milk (to make a bit creamier)


Directions: Place all ingredients in blender and blend until smooth. Top with a few extra chives for a fancier look. You can add some crunch by coating the finished spread with almonds. Keep refrigerated.

Fluffy Cottage Cheese Pancakes

An absolutely mouth-watering pancake recipe that you will be sure to love. You can use gluten free flour to make this gluten free as well. From grandmotherskitchen.org.

Fluffy Cottage Cheese Pancakes


Ingredients:

1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
4 eggs
1 cup cottage cheese
1/2 cup milk
2 tablespoons olive oil
1 teaspoon butter for cooking


Directions:

1. In a large bowl, stir together flour, baking soda, salt and sugar.

2. In a separate bowl, whisk together eggs, cottage cheese, milk and oil.

3. Add flour mixture to egg mixture and whisk until just blended.

4. Melt 1 teaspoon of butter on a large skillet or griddle.

5. Working in batches, form each pancake by spooning about 1/4 cup of the batter onto the skillet.

6. Cook, flipping pancakes once, until golden brown on both sides and cooked through, about 5 minutes total.

7. Transfer to plates and serve with pure maple syrup drizzled on top.

Garlic Butter Shrimp Pasta

An easy peasy pasta dish that’s simple, flavorful and incredibly hearty. And all you need is 20 min to whip this up! From damndelicious.net. This recipe has been adapted to be IC friendly.

Garlic Butter Shrimp Pasta


Ingredients:

8 ounces fettuccine
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste (if tolerated)
8 tablespoons (1 stick) unsalted butter, divided
4 cloves garlic, minced
1/2 teaspoon dried oregano
2 cups baby arugula
1/4 cup freshly grated Parmesan (if tolerated)
2 tablespoons chopped fresh parsley leaves


Directions:

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

2. Season shrimp with salt and pepper, to taste; set aside.

3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic and oregano and cook, stirring frequently, until fragrant, about 1-2 minutes.

4. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.

5. Melt remaining 6 tablespoons butter in the skillet. Stir in pasta, arugula and Parmesan until arugula begins to wilt, about 2 minutes. Stir in shrimp.

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