Chicken Alfredo Stuffed Shells

This is a tremendously delicious baked pasta dish, and if you have all the ingredients at the ready, it’s really not hard to pull together! It’s also a great casserole to assemble ahead of time and keep in the fridge until it’s time to bake. And it’s nice and rich, so it serves a good-sized family if you add in a salad. From thepioneerwoman.com.

Chicken Alfredo Stuffed Shells


Ingredients:

20 whole Jumbo Pasta Shells, Cooked And Drained
2 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste (if tolerated)
Olive Oil, For Grilling Or Frying
3/4 cups Ricotta Cheese
3/4 cups Cottage Cheese
3/4 cups Grated Mozzarella Cheese, Plus More For The Top
2 cups Grated Parmesan Cheese, Plus More For The Top (if tolerated)
2 whole Eggs
1/4 cup Minced Fresh Parsley
2 Tablespoons Minced Fresh Basil
4 Tablespoons Butter
2 Tablespoons Flour
2 cups Whole Milk
1 cup Heavy Cream, Plus More, As Needed
3 cloves Garlic, Minced


Directions:

Preheat oven to 375 degrees.

Season the chicken breasts on both sides with salt and pepper. Heat a grill pan or iron skillet over medium heat, drizzle with olive oil, and cook the chicken on both sides until it's done. Remove and shred with two forks and allow to cool.

In a medium bowl, combine ricotta, cottage cheese, mozzarella, 1 cup of the Parmesan, eggs, 2 tablespoons fresh parsley, salt, pepper, and chicken. Stir to combine, splashing in 2 tablespoons heavy cream if needed. Set aside.

In a large skillet over medium heat, melt butter and sprinkle over the flour. Whisk and cook until the roux turns golden brown. Pour in the milk and cream, whisking constantly, and cook for a few minutes, until thickened. Add the garlic, the additional 1 cup Parmesan, salt, pepper, 1 tablespoon minced parsley, and minced basil and stir until combined. Taste and adjust seasonings as needed. Set aside.

Add 1 cup sauce to the bottom of a 9 x 13 inch baking dish. Using a spoon, fill each of the jumbo shells generously with the chicken/ricotta mixture. Lay them face down in the pan, then pour the sauce all over the top. Sprinkle on extra mozzarella and Parmesan, then bake for 25 minutes, or until bubbly and golden.

Blueberry Salad Dressing

Who would of thunk Blueberry Salad Dressing? It sure sounds good! Blueberry salad dressing is flare free alternative to the citrus dressings. The flavor is bright but not to powerful, a perfect addition to crisp greens and fruit. From myfoodstyle.com.

Blueberry Salad Dressing
Ready in: 5 minutes
Serves: 12
Complexity: very easy
kcal: per serving: 12 calories


Ingredients:

1/2 cup blueberries
1/2 cup water
4 teaspoons sugar
1 tablespoon olive oil
1/2 teaspoon fresh lemon rind (just the peel), if tolerated
1/4 teaspoon salt


Directions:

Combine all the ingredients in a small bowl. Stir often. Cover and chill thoroughly.

Spinach and Feta Quiche

Great for brunch or dinner and easy to make too! This recipe has been adapted to be IC friendly. From geniuskitchen.com.

Spinach and Feta Quiche
Serves 6 to 8


Ingredients:

½ cup butter (can use less according to your taste)
1 teaspoon bottled minced garlic
1 small onion, chopped (if tolerated)
12 ounces shredded cheddar cheese, divided
1 cup milk
4 eggs, lightly beaten
salt & pepper, to taste (if tolerated)
1 (10 ounce) box frozen chopped spinach, thawed & squeezed dry
6 ounces feta cheese with a sprinkle of dried basil to taste
1 (4 ounce) jar sliced mushrooms, drained
1 frozen deep dish pie shell, slightly thawed (without problem ingredients)


Directions:
1. Heat oven to 375°F.

2. In large skillet, sauté onion and garlic in butter, approximately 5 minutes or until just soft. Remove from heat.

3. Stir in 6 oz. cheddar, the feta cheese, mushrooms, and spinach. Mix well; place into pie crust.

4. In medium bowl, whisk together the eggs, milk, salt, and pepper. Pour over spinach mixture, poking holes to allow the egg mixture to seep inches.

5. Bake 15 minutes. Top with remaining 6 oz. cheddar, continue baking 40 minutes, or until knife inserted in center comes out clean.

*You can bake this the night before and just heat it up the day of.

Roasted Pumpkin Soup

A favorite Fall and Winter soup! You’ll really want it all year long. And you can also substitute the pumpkin with butternut squash! This recipe has been adapted to make it IC friendly.
From damndelicous.net.

Roasted Pumpkin Soup


Ingredients:

1 (3-pound) sugar pumpkin, halved, seeded and quartered
2 red bell peppers, quartered
1 FUJI or GALA apple, quartered and seeded
6 fresh thyme sprigs
4 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper (if tolerated) 3 cloves garlic, minced
1 large sweet onion, chopped (if tolerated)
4 cups vegetable stock (without problem ingredients)
6 fresh sage leaves
1/2 cup heavy cream
3 tablespoons roasted pumpkin seeds (optional garnish)


Directions:

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

2. Place pumpkin, bell peppers, apple and thyme in a single layer onto the prepared baking sheet. Add 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine.

3. Place into oven and bake for 45-50 minutes, or until pumpkin is fork-tender, stirring at halftime; let cool, then remove skins.*

4. Heat remaining 2 tablespoons olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in pumpkin, bell peppers, apple, vegetable stock and sage.

5. Bring to a boil; reduce heat and simmer until vegetables are tender, about 5-10 minutes. Puree with an immersion blender. Stir in heavy cream; season with salt and pepper, to taste. If the soup is too thick, add more vegetable stock as needed until desired consistency is reached.

6. Serve immediately, garnished with roasted pumpkin seeds, if desired.

Notes:

*Baking time may need to be adjusted depending on the size of the pumpkin.

IC Friendly Peanut Crunch Cake

Wonderfully easy & a quick, yummy dessert!! From icdietblog.wordpress.com.

Pictured with chocolate chips. Recipe calls for vanilla (white chocolate) chips.


Ingredients:

1 package organic yellow cake mix (without problem ingredients)
1 cup natural peanut butter
1/2 cup brown sugar
1 cup water
3 eggs
1/4 cup vegetable oil
1 cup peanut butter chips, divided (without problem ingredients)
1 cup vanilla (white chocolate) chips, divided (without problem ingredients)
1/2 cup chopped peanuts


Directions:

1. Beat cake mix, peanut butter & brown sugar on low speed until crumbly. Set aside 1/2 cup. Add water, eggs and oil to remaining crumb mixture and blend on low until moistened. Beat on high for 2 minutes. Stir in 1/2 of each of the chips. Pour into a greased 9 x 13 pan.

2. Combine peanuts, reserved crumbs and the remaining chips; sprinkle over batter.

3. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Makes 12-16 servings.

Kale Pasta Salad

The great thing about this dish it is, it’s great as a cold salad…but it’s also delicious heated up in a bowl and served warm. Which do you like best? From thepioneerwoman.com.

Kale Pasta Salad


Ingredients:

1 pound Bowtie Pasta (farfalle) (without problem ingredients)
3 Tablespoons Pine Nuts (if tolerated or use almonds)
1/4 cup Olive Oil
6 cloves Garlic, Minced
1/2 teaspoon Salt, More To Taste
1 teaspoon Black Pepper, More To Taste (if tolerated)
1 bunch Kale, Finely Sliced
4 ounces, weight Parmesan Cheese, Shaved (if tolerated)


Directions:

Cook pasta according to package directions. Drain, rinse with cold water, and add to a large bowl. Set aside.

Add pine nuts to a small skillet over low heat. Toast slowly over the course of 8-10 minutes, tossing regularly. Remove from the skillet and set aside.

In a large skillet, heat olive oil and garlic over low heat so that the garlic slowly infuses the oil. When the oil starts to cause the garlic to sizzle, stir around so the garlic doesn't get too brown. When garlic starts to turn golden, add salt and pepper, stir, and set aside for 5 minutes.

After 5 minutes, pour the oil mixture (scraping the salt, pepper, and garlic) all over the bowtie pasta. Toss to combine and set aside.

Set the same skillet (without cleaning it) over medium-high heat. Add the kale and cook for 5 minutes, or until partly wilted.

Add kale and pine nuts to the pasta and toss it all together. Check to make sure it's no longer warm, then add Parmesan shavings and toss. Taste for seasonings and add more salt and pepper if needed.

Chill for at least 2 hours before serving.

(Hint: This is great warmed up and served as a hot pasta dish!)