Creamy Chicken and Cauliflower

This chicken thighs recipe features diced bacon, fresh cauliflower, and baby spinach, all cooked in a creamy Parmesan sauce. It’s Creamy Chicken and Cauliflower, your new favorite dinner recipe! Nothing says comfort food like juicy chicken thighs and tender cauliflower florets smothered in a creamy Parmesan sauce with bacon. Seriously, this dinner is so tasty, it’ll blow your taste buds! All the flavors here meld together perfectly, which is part of its comforting magic. A nice contrast and mild flavor from the cauliflower adds texture to the chicken, while spinach gives it a nutritional boost. From diethood.com.

Creamy Chicken and Cauliflower


Ingredients:

1 pound cauliflower,, cut into small bite-sized florets
4 slices thick cut bacon, diced (without problem ingredients)
2 pounds boneless, skinless, chicken thighs
salt and pepper, to taste (if tolerated)
1 teaspoon dried rosemary or any other dried herbs that you like
½ teaspoon onion powder (if tolerated)
½ teaspoon garlic powder
½ teaspoon paprika (if tolerated)
1 tablespoon butter
5 to 6 cups baby spinach
4 cloves garlic, minced
½ cup low sodium chicken broth (without problem ingredients)
⅔ cup heavy whipping cream
½ cup finely shredded Parmesan cheese (if tolerated)
chopped fresh parsley,, for garnish


Directions:

1. Place cauliflower florets in a cooking pot and cover with cold water; set over high heat and bring to a boil. Reduce heat to medium-low; cover and simmer for 3 to 4 minutes or until cauliflower is fork tender, but not mushy.

2. Drain the cauliflower and run it under cold water to stop it from cooking further. Season the florets with salt and pepper, and set aside.

3. In the meantime, set a 12-inch skillet over medium heat and heat up the skillet.

4. Add diced bacon to the hot skillet and cook for about 4 minutes or until crispy, stirring frequently. Remove the bacon pieces from the skillet and set aside on a plate. Do not drain the bacon grease.

5. Set skillet back over medium-high heat; add butter and let it melt.

6. Season the chicken thighs with salt, pepper, dried rosemary, onion powder, garlic powder, and paprika. Transfer the chicken thighs to the skillet and cook for 5 minutes or until golden brown on the bottom.

7. Flip over and cook for 6 to 8 more minutes or until cooked through. Remove the chicken and transfer it to a plate; set aside.

8. Return the skillet to the burner and add in the baby spinach; cook for 2 minutes or until wilted. Remove from skillet and set aside.

9. Add garlic to the pan and cook for 15 seconds or until fragrant. Add chicken broth and stir the browned bits from the bottom of the pan. Stir in the cream and bring to a boil; cook for 1 minute. Then, whisk in the parmesan cheese.

10. Add cooked cauliflower, spinach, and cooked chicken back to the skillet and cook for a minute or two or until heated through. Taste for salt and adjust accordingly.

11. Remove from heat.

12. Garnish with the bacon and parsley, and serve.

Creamy Baked Chicken Thighs with Mushrooms & Bacon

An easy weeknight dinner packed full of flavor the whole family will love! Another tasty low carb and Keto approved recipe.

Golden, crispy skinned and juicy bone-in baked chicken thighs with tender cremini mushrooms and crispy fried bacon pieces, simmered in a garlic parmesan cream sauce? YES please! Another ripper chicken dinner… readers have been loving this recipe since forever! Accidentally gluten free and low carb with maximum deliciousness. From cafedelites.com.

Creamy Baked Chicken Thighs with Mushrooms & Bacon

Serves 6


Ingredients:

For the chicken

6 chicken thighs bone-in, skin-on or off
1 tablespoon olive oil
2 cloves garlic crushed
2 tablespoons fresh parsley chopped
1 pinch Kosher salt to taste
1 pinch ground black pepper to taste (if tolerated)


For the cream sauce

4 cloves garlic crushed
7 ounces diced bacon (without problem ingredients)
14 ounces brown mushrooms Cremini, sliced
1 cup heavy cream or half and half
½ cup chicken broth (without problem ingredients)
½ cup parmesan freshly grated (if tolerated)
¼ teaspoon black pepper freshly ground to taste (if tolerated)
1 pinch salt only if needed to your taste
1 pinch fresh parsley extra chopped, to garnish
1 pinch parmesan fresh shaved or grated, to garnish (if tolerated)


Directions:

Baked chicken thighs

1. Preheat oven to 400°F (200°C).

2. Arrange chicken on a plate. Combine together the olive oil, garlic, parsley, salt and pepper in a jug. Rub the oil mixture over the chicken to completely coat.

3. Heat a large oven proof pan or skillet over medium high heat. Sear the chicken, skin-side down first, until skin is crisp and golden brown. Rotate and sear the other side (about 2-3 minutes per side).

4. Transfer to oven and roast until completely cooked through, about 25-30 minutes.

5. Once chicken is done, remove from skillet; set aside. Pour out HALF of the chicken juices left in the pan.



Sauce

1. Using the same skillet the chicken was in, fry the garlic in the reserved chicken juices over medium heat, stirring frequently until fragrant, about 1 minute. Add the bacon and fry until just beginning to crisp. Add in the mushrooms and cook until mushrooms begin to soften.

2. Pour in the cream, chicken broth and Parmesan. Let simmer until slightly thickened, about 2 minutes.

3. Season with pepper. Taste first before adding in any extra salt, as the bacon will add the salt.

4. Add the chicken back into the pan; allow to simmer for 1-2 minutes in the cream to take on the flavors.

5. Garnish with parsley and shaved or grated parmesan, if desired. Serve over rice, pasta, or steamed/grilled vegetables.


TIPS

If using cream: Thickened cream, heavy cream, light or reduced fat cooking cream are all fine to use. If you prefer a thicker sauce, whisk together 1 level teaspoon cornstarch with 1 tablespoon cream until lump free and well blended. Add the mixture into the cream sauce, while stirring continuously, until thickened.

If using half and half: Bring to a gentle simmer; whisk 2 teaspoons of cornstarch into 1-2 tablespoons of *extra* half and half; pour cornstarch mixture into the centre of the pan; stir continuously until the sauce thickens and becomes a 'cream'.

Homestyle Ranch Dressing

Indulge in the comforting flavors of the countryside with our homemade IC-friendly Homestyle Ranch Dressing! Crafted with care to cater to sensitive bladders, this creamy delight brings the essence of rustic charm to your table without compromising on taste or healthfulness.

Picture this: a velvety blend of cottage cheese and milk, infused with aromatic dill, garlic powder, and parsley, coming together in perfect harmony to create a dressing that's as wholesome as it is flavorful. With just a hint of salt to enhance the natural goodness of the ingredients, every spoonful offers a symphony of savory delights that will leave you craving more.

But here's the best part – our Homestyle Ranch Dressing is not only delicious but also gentle on the bladder, making it the perfect choice for those following an IC diet. Whether you're drizzling it over a crisp garden salad, using it as a dip for fresh vegetables, or adding a dollop to your favorite chicken wings, this dressing is sure to elevate any dish with its homely charm and comforting taste. So, go ahead, indulge in the goodness of homemade ranch dressing, and savor the simple pleasures of wholesome cooking made with love. From callieknutrition.com.

Homestyle Ranch Dressing

Prep Time: 10 minutes
Makes: 1 cup (4 servings)
Contains Dairy


Ingredients:

1⁄2 cup cottage cheese
1⁄4 cup milk
1 tsp. Dill or 1 Tbsp. Fresh Dill, Minced
1 tsp. Garlic Powder
1 tsp. Parsley
1⁄4 tsp Salt (if tolerated)


Directions:

Add all ingredients to a food processor or Ninja Blender and blend until smooth. Pour into a glass jar and chill for several hours.


TIPS:

• Let the flavors blend overnight in the refrigerator for the best taste.

• Store in the refrigerator for up to 2 weeks.

• Great as a fresh vegetable dip, chicken wing dip or with your favorite salad.

Honey Sesame Chicken

Skip the takeout and make this Honey Sesame Chicken instead! It’s LOADED with veggies and is delicious! Easy to make and made with a sweet and savory sauce. Perfect for lunch or dinner and even better for those that meal prep. From healthyfitnessmeals.com. This recipe has been adapted to be IC friendly.

Honey Sesame Chicken


Ingredients:

1 pound of boneless skinless chicken breasts, cut into 1 inch pieces
1 tablespoon + 1 teaspoon vegetable oil
3 cups sugar snap peas, trimmed
salt and pepper to taste (if tolerated)
1 teaspoon minced garlic
¼ cup honey, brown sugar or agave
¼ cup low sodium chicken broth or water
¼ cup coconut aminos
2 teaspoons toasted sesame oil
2 teaspoons cornstarch
2 tablespoons sesame seeds


Directions:

1. Heat 1 teaspoon of oil in a large pan over medium heat. Add the snap peas and cook for approximately 2-3 minutes or until vegetables are tender.

2. Remove the snap peas from the pan; place them on a plate and cover.

3. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.

4. Season the chicken pieces with salt and pepper and add them to the pan in a single layer – you may need to do this step in batches. Cook for 3-4 minutes on each side until browned and cooked through.

5. Add the snap peas back to the pan and cook for 2 more minutes or until the vegetables are warmed through.

6. In a bowl whisk together the chicken broth, honey, sesame oil, garlic and coconut aminos. In a small bowl mix the cornstarch with a tablespoon of cold water.

7. Pour the sauce mixture over the chicken and snap peas; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.

8. Serve immediately, topped with sesame seeds.



Notes

• Use fresh garlic.

• Swap the sugar snap peas with either broccoli, green beans, asparagus, zucchini, or pea pods.

• You may use boneless and skinless chicken thighs or any other protein of your choice.

Slow Cooker Pork Chops with Garlic and Brown Sugar

Slow cooker pork chops are so juicy and tender that they practically melt in your mouth, and the flavors are perfectly balanced, thanks to the heavenly combination of garlic and brown sugar. It's the ultimate comfort food that not only satisfies your taste buds but also warms your soul. From jerseygirlcooks.com.

Slow Cooker Pork Chops with Garlic and Brown Sugar


Ingredients:

2 tablespoons olive oil
6 bone-in pork chops ½ inch thick
1 teaspoon salt (if tolerated)
½ teaspoon pepper (if tolerated)
6 cloves of garlic minced (for the best flavor, use freshly minced garlic)
½ cup brown sugar


Directions:

1. Add olive oil to a large pan on medium to high heat. Season the Pork chops with the salt and pepper and sear for 2-3 minutes on each side or until brown.

2. Add the pork chops to the 6 quart slow cooker in a single layer then spread the garlic all over the pork chops. (It is ok if they are overlapping). Sprinkle the brown sugar over the top. You can do a double layer but you might have to adjust the cooking time if you adding more than the recipe calls for.

3. Cook on low for 6 hours. Remove from the slow cooker, top with the sauce and enjoy!



Variations/ Substitutions/Questions

Depending on your dietary preferences or ingredient availability, you can customize this recipe further. For example, if you prefer leaner protein, you can use boneless, skinless chicken breasts or thighs instead of pork chops. Additionally, you can experiment with different herbs and spices to tailor the flavor to your liking. You can adapt this recipe for beef (steaks or cubes), or even tofu/tempeh for a vegetarian version. Just adjust the cooking time based on the protein you choose.

Can I use boneless pork chops for this recipe?
Yes, you can use boneless pork chops if you prefer. Keep in mind that boneless chops may cook faster than bone-in chops, so adjust the cooking time accordingly to avoid overcooking and drying out the meat.

Can I prepare this in advance?
You can sear the pork chops and assemble the ingredients in the slow cooker the night before. Store the slow cooker insert in the refrigerator, and in the morning, simply place it in the slow cooker base and start cooking. This is a great time-saving option for busy mornings but you will still have a great dinner on busy weeknights.

Can I double the recipe?
You can easily double the recipe, however, don't overfill your slow cooker. A larger 8-quart slow cooker may be a better option if you plan to double the recipe.

Creamy Chicken Breast in Spinach Parmesan Sauce

This creamy chicken breast recipe is an easy one-pan chicken dish that will wow the entire family for dinner! This recipe has been modified to make it IC friendly. From eatwell101.com.

Creamy Chicken Breast in Spinach Parmesan Sauce

Yield: 3 servings


Ingredients:

2 chicken breasts (This recipe says 2 chicken breasts for 3 servings and the picture provided has 3 chicken breasts in it so you decide how much chicken you will need.)
3 tablespoons butter, divided
1/2 teaspoon salt and pepper, or to taste (if tolerated)
1 teaspoon oregano
1 medium onion, minced (if tolerated)
4 cloves garlic, minced
1 small jar roasted red bell pepper, (without problem ingredients) drained and chopped or make your own
1/2 cup chicken broth (without problem ingredients)
1/2 cup heavy cream
1/3 cup grated Parmesan cheese (if tolerated)
1 cup spinach (or more if you like)


Directions:

1. Thoroughly season chicken breasts with salt, pepper, and 1/2 teaspoon oregano on both sides.

2. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add chicken breasts and cook for about 4 minutes on each side until browned. Once done and no longer pink, transfer grilled chicken breasts to a plate and set aside.

3. To make the creamy spinach parmesan sauce, add the remaining tablespoon of butter to the same pan. Cook onion, garlic, 1/2 teaspoon oregano, and roasted bell pepper. Slowly add chicken broth, heavy cream, and Parmesan cheese and mix to combine until smooth while simmering for 2-3 minutes. Adjust seasoning with salt and pepper.

4. Add spinach to the mixture and continue cooking until wilted.

5. Add the chicken breasts back to the pan and reheat for 2-3 minutes.

6. Serve the creamy chicken breasts with spinach and parmesan sauce immediately, garnished with fresh chopped parsley. Enjoy! ❤️



TIPS

If you have large chicken breasts, pound them or slice them horizontally to even out the thickness. This will cook the chicken faster.

You can substitute crispy bacon (without problem ingredients) for roasted red bell pepper for a nice flavor.

For a variant of this creamy chicken breasts recipe, you can use chicken tenders instead of chicken breasts. They’re delicious and cook faster! Just keep an eye on them so they don’t overcook.

Blueberry Jam

Recipe was created/modified by Kerri Cole. (@icfood4u) From Kerri "This blueberry recipe does not have any lemon or irritating bladder ingredients (unless you are sensitive to sugar). It is delicious!" From callieknutrition.com.

Blueberry Jam


Ingredients:

2 cups fresh blueberries
1/4 cup sugar
3 tbsp water
1 overflowing spoonful of cornstarch


Directions:

1. In a blender, pulse the blueberries, water and sugar.

2. Add to a small sauce pan with the cornstarch and heat on medium-low for about 10-12 minutes until it becomes thick and sticks to the spoon. Taste and add more sugar if you like it sweeter.

3. Cool and store in the refrigerator.

Aunt Lou’s Fresh Apple Cake

My Great-Aunt Lou made a luscious fresh apple cake recipe that became a family tradition. My mom makes it for our annual beach trip to the Outer Banks. —Cristy King, Scott Depot, West Virginia. From tasteofhome.com .

Aunt Lou’s Fresh Apple Cake


Ingredients:

2 cups sugar
1 cup canola oil
3 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
3 cups chopped peeled Gala or Fuji apples (about 3 medium)
Confectioners' sugar


Directions:

1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.

2. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt and baking powder; gradually beat into oil mixture. Stir in apples. Transfer batter to prepared pan.

3. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes. Run a knife around sides and center tube of pan. Remove cake to a wire rack to cool completely. Dust with confectioners' sugar.


TIPS

Add 1 t. cinnamon (if tolerated) and 1/4 c. brown sugar to the apples before stirring them in. Substituted 1 t. baking soda for the baking powder. With these changes this is a moist cake with a bit of a crisp 'crust.' Each slice is packed full of apples. Ice it nor dust it with powdered sugar and it is delicious.

Million Dollar Dip

I have no idea why this is called Million Dollar Dip but it sure does taste like a million bucks! This is the perfect appetizer to bring to your next get together! It’s creamy, cheesy, and packed full of flavor. Plus, it’s so easy to make that it’ll be ready in no time! Serve this dip with crackers, chips, or even a fresh vegetable tray and I can guarantee, it will not last long! From thecountrycook.net .

Million Dollar Dip (this has been adapted to be IC friendly)


Ingredients:

8 ounce block cream cheese, softened to room temperature
1 ¼ cups sour cream
2 cups mild shredded cheddar cheese
¾ cup real bacon bits or real bacon or use diced ham (all without problem ingredients)
4 green onions, thinly sliced (if tolerated)
1 teaspoon garlic powder


Directions:

1. Whip the 8 ounce block cream cheese, softened to room temperature and 1 1/4 cups sour cream together in a large bowl with an electric hand mixer.

2. Add 2 cups shredded cheddar cheese, 3/4 cup real bacon bits, 4 green onions, thinly sliced and 1 teaspoon garlic powder. Whip until combined.

3. Serve immediately or chill before serving with crackers or chips that are without problem ingredients.



FREQUENTLY ASKED QUESTIONS

What should I serve with this dip?
My favorite way to serve it is with a side of crackers or chips but it’s also delicious with tortilla chips (all without problem ingredients), or even veggies.

Can I make this ahead of time?
This dip is perfect to prepare ahead of time, and it only gets better with time. Alternatively, you can serve it straight away. However, if you choose to make it in advance and store it in the fridge, the consistency will firm up slightly. Just don’t forget to give it a stir before serving.

What other cheese can I use?
For a bit of variety in your cheese selection, try adding mozzarella or another cheese that you can tolerate.

What else can I add in?
I haven’t tried it, but I have heard that slivered almonds are tasty and you could try a teaspoon of dried ranch seasoning (McCormick Just Five Homestyle Ranch Dip, Dressing & Seasoning Mix if tolerated) to mix it up.

How to store Million Dollar Dip?
Store covered in the refrigerator for up to 5 days or freeze for up to 3 months.

Chicken Salad Sandwich

Satisfy your cravings with our IC-friendly Chicken Salad Sandwich – a delightful blend of tender shredded chicken, creamy cream cheese, and a burst of freshness from blueberries and celery. Crafted with care to cater to sensitive bladders, this recipe promises to deliver all the flavor and comfort of a classic chicken salad without any worry of discomfort. It’s versatile too! Serve it on IC-friendly crackers, rice cakes, or your favorite bread, or even enjoy on cucumber slices or as part of a refreshing lettuce salad. From callieknutrition.com.

Chicken Salad Sandwich


Ingredients:

1 cup shredded cooked chicken
2 oz cream cheese, softened
1⁄4 cup small blueberries
1⁄4 cup celery, minced
1⁄8 tsp. dill
1 tsp. brown sugar
Salt to taste


Directions:

Mix softened cream cheese (can microwave block for 10 seconds) with other ingredients.

Serve on IC friendly crackers, rice cakes or bread. Also delicious served on cucumber slices or with lettuce salad.


*Tips- You can make this with dinner leftovers or rotisserie chicken.

Chicken Stew

Okay guys, this chicken stew recipe is definitely at the top of my list of all-time favorite recipes! Chicken Stew is thicker and heartier than chicken soup, but lighter than a beef stew. The flavor is absolutely on point, it’s totally cozy, and it’s just one of those things that I could happily eat for three meals per day and still want more the next day. In other words, you have to try this chicken stew! From budgetbytes.com .

Chicken Stew


Ingredients:

1 yellow onion (if tolerated)
3 ribs celery
4 cloves garlic
1/2 lb. carrots
1.75 lbs. boneless, skinless chicken thighs
4 Tbsp all-purpose flour, divided
2 Tbsp butter
1 Tbsp olive oil
1.5 lbs. baby potatoes
1 tsp dried parsley
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried sage
1/4 tsp freshly cracked black pepper (if tolerated)
2 cups chicken broth (without problem ingredients)
2 cups vegetable broth (without problem ingredients)
1 Tbsp chopped fresh parsley (optional)


Directions:

1. Dice the onion and celery, mince the garlic, slice the carrots, and cut the baby potatoes in half before you begin.

2. Cut the chicken thighs into 1-inch pieces. Sprinkle 2 Tbsp of the flour over the chicken and toss until the chicken is evenly coated.

3. Add the butter and olive oil to a large pot. Heat the butter and oil over medium until they are hot and sizzling.

4. Add the flour-coated chicken to the pot with the butter and oil and allow the chicken to brown on all sides (avoid stirring until browned on the bottom). When the chicken is browned and there is a nice brown layer of flour on the bottom of the pot, remove the chicken to a clean bowl with a slotted spoon. The chicken does not need to be cooked through at this point, just browned on the outside.

5. Add the onion, celery, garlic, and carrots to the pot and continue to sauté until the onions are soft. Use the moisture released by the vegetables to dissolve and scrape the browned bits off the bottom of the pot.

6. Once the vegetables are slightly softened, add the remaining 2 Tbsp flour to the pot and continue to sauté over medium for about two minutes more. The flour will begin to coat the bottom of the pot again.

7. Return the browned chicken to the pot. Also add the potatoes, parsley, thyme, rosemary, sage, pepper, chicken broth, and vegetable broth. Stir to combine and dissolve any flour off the bottom of the pot.

8. Place a lid on the pot and allow it to come up to a boil. Once it reaches a boil, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, without a lid and stirring occasionally, for about 30 minutes or until the potatoes are tender and the broth has thickened.

9. Taste the stew and add salt if needed (I did not add any, but it will depend on the salt content of the broth you used). Add a tablespoon of fresh chopped parsley if desired, and serve hot.


How To Store Leftovers

This chicken stew gets even tastier the next day! Divide the stew into single serving portions, then refrigerate. The stew will stay good in the refrigerator for four to five days, or after chilling, you can transfer the portions to the freezer and store for about 3 months. Refrigerated or frozen chicken stew can be reheated using the microwave, or in a saucepot on the stove over medium-low heat, stirring often.

Butter Cream Chicken

I hadn't tried a new main dish recipe in so long it feels like. And this was a hit to motivate me to keep trying new stuff!! YUMMY!!! It tasted like chicken fried chicken... but a tad healthier. :) A definite keeper!!!! From nikicooks.blogspot.com.

Butter Cream Chicken


Ingredients:

4 Chicken Breasts
2 Cups Bread Crumbs (without problem ingredients)
2 Egg
Olive Oil
1 Cup Chicken Broth (without problem ingredients)
4 Tbsp Butter
1 Cup plus 2 Tbsp Half & Half
1 tsp Thyme
2 Tsp Cornstarch
Salt & Pepper (if tolerated)


Directions:

Whisk egg in a bowl. In a separate bowl, add bread crumbs. Dip Chicken in Egg, then Breadcrumbs and fry in a few tablespoons of oil. Cook chicken until golden brown. Remove and set aside. Using the same pan, add butter and chicken broth. Whisk the mixture around and scrap up all the brown bits leftover from the chicken. Add the half & half, thyme. Whisk around and allow it to come to a boil. Into a small bowl, add 2 Tbsp half and half and the Cornstarch. Stir around until smooth. Pour Cornstarch Mixture in the pan and allow it to continue to boil until desired thickness. Add a bit of salt and pepper and pour over chicken to serve.

Asian Chicken Salad

This recipe was created/modified by Kerri Cole (@icfood4u). From callieknutrition.com.

Asian Chicken Salad


Ingredients:

Salad:
shredded romaine
cucumbers
Shredded purple cabbage
shredded carrots
chicken (rotisserie without problem ingredients or grilled with marinade below)
almonds, toasted
🌟
Peanut Dressing:
1/4 cup peanut butter (or almond or cashew)
2.5 tablespoons coconut aminos
1 tsp sesame oil
2 T brown sugar, honey, or agave
a clove of fresh garlic, peeled (or 1/2 tsp garlic powder)
3 T of hot water (or more for desired consistency)
1/4 tsp ginger (if you can handle it)
🌟
Asian Chicken Marinade:
3 Tablespoons coconut aminos
2 teaspoons brown sugar
1 teaspoon sesame oil
1/4 teaspoon ground ginger (if you can tolerate it)
1/2 teaspoon garlic powder


Directions:

For Chicken Marinade: Combine all ingredients and mix well. Pour over chicken and marinate at least 15 minutes before grilling.

For Salad: Combine vegetables, toss with dressing, and top with toasted almonds before serving.

For Peanut Dressing: Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy. Add more water if needed for a thinner consistency.

Down East Blueberry Buckle

This buckle won a contest at my daughter’s college. The prize was four lobsters, but the real reward was the smile on our daughter’s face. —Dianne van der Veen, Plymouth, Massachusetts. From tasteofhome.com .

Down East Blueberry Buckle


Ingredients:

2 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, room temperature
3/4 cup 2% milk
1/4 cup butter, melted
2 cups fresh or frozen blueberries

Topping:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon (if tolerated)
1/4 cup butter, softened


Directions:

1. Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in blueberries. Transfer to a greased 9-in. square baking pan.

2. For topping, in a small bowl, mix sugar, flour and cinnamon. Using a fork, stir in softened butter until mixture is crumbly. Sprinkle over batter.

3. Bake until a toothpick inserted in center comes out clean, 30-35 minutes (do not overbake) . Cool in pan on a wire rack. Serve warm or at room temperature.


Note- If using frozen blueberries, use without thawing to avoid discoloring the batter.

Creamy Garlic Chicken

Creamy garlic chicken is ready in less than 30 minutes and perfect for any weeknight dinner… Even on special occasions! This chicken breast recipe is a total crowd-pleaser! From eatwell101.com.

Creamy Garlic Chicken


Ingredients:

2 large boneless and skinless chicken breasts, halved horizontally to make 4
4 tablespoons flour
3/4 cup finely grated fresh Parmesan cheese (if tolerated)
2 teaspoons salt
3 teaspoons Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon cracked black pepper (if tolerated)
1 tablespoon olive oil
1 tablespoon butter
1 small onion, finely chopped (if tolerated)
1 whole head of garlic peeled and divided into 10-12 cloves, smashed with the side of a knife blade
1 1/4 cup low-sodium chicken broth (stock, without problem ingredients)
1 1/4 cup heavy cream
2 tablespoons fresh parsley, to serve


Directions:

1. To make the creamy garlic chicken: Season the halved chicken breasts with salt, garlic powder, Italian seasoning, and pepper.

2. In a shallow bowl, combine 4 tablespoons of flour, and 1/4 cup of grated parmesan cheese. Dredge the chicken breasts in the flour mixture and shake off the excess.

3. Heat 2 tablespoons of oil and 1 tablespoon of butter in a large skillet over medium-high heat. Swirl the pan to coat the bottom evenly.

4. Sear the chicken breasts until golden on each side, until cooked through and no longer pink – about 4-5 minutes on each side, depending on the thickness. Transfer cooked chicken breasts to a warm plate. Set aside.

5. Reduce the heat to medium. Sauté the onion in the remaining oil and chicken juices in the same pan, until softened.

6. Add the garlic and sauté with the onion until fragrant, about 2-3 minutes, then add the chicken broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.

7. Reduce heat to medium-low. Pour in the heavy cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavors together.

8. Mix in the parmesan cheese and continue cooking for about 2-3 minutes until the cheese melts. Adjust seasoning to your taste with salt and pepper.

9. Add the cooked chicken breasts back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavors.

10. Garnish with parsley and a little black cracked pepper. Serve the creamy garlic chicken over mashed potatoes, zucchini noodles, rice, or mashed cauliflower. Enjoy!

Chicken Lasagna

This white sauce Chicken Lasagna is so satisfying with layers of lasagna noodles and tender chicken in a creamy spinach sauce. This white lasagna reheats really well, making it perfect for meal planning. Make it and you will receive lots of recipe requests. From natashaskitchen.com.

Chicken Lasagna

Serves 12

Ingredients:

Chicken Lasagna Ingredients:
9 lasagna noodles, cooked al dente
4 cups shredded rotisserie chicken (without problem ingredients), or cooked from 2 lbs chicken breast

Spinach Cream Sauce:
1 Tbsp olive oil
1 medium onion, finely chopped (if tolerated)
4 Tbsp unsalted butter
1/3 cup all-purpose flour
2 1/2 cups chicken broth (without problem ingredients)
1 1/2 cups half and half, (or equal parts of heavy cream and milk)
5 oz fresh spinach, coarsely chopped
2 tsp sea salt
1/2 tsp black pepper (if tolerated or omit)
3 garlic cloves, minced

Ricotta Cheese Sauce:
15 oz ricotta
1 large egg
1/4 cup parsley
1/4 cup parmesan cheese
3 cups mozzarella cheese, 12 oz by weight, divided (reserve 1 cup for topping)


Directions:

Cook Noodles & Prep: 1. Preheat oven to 375˚F. Cook pasta in a large pot of salted water until al dente according to package instructions then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together. Shred 4 cups of chicken.

Make the Belachamel (Spinach Sauce): 1. Place a pot or large saucepan over medium heat, add 1 Tbsp olive oil and saute onions for 3-4 minutes or until softened. Add 4 Tbsp butter and whisk in 1/3 cup flour. Continue whisking 3 minutes or until flour mixture is golden.

2. Add 2 1/2 cups chicken broth, 1 1/2 cups half and half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer 5 minutes until thickened to a light gravy consistency.

3. Add minced garlic and chopped spinach, and stir to combine then remove from heat.

Make the Ricotta Cheese Sauce: 1. In a large bowl, whisk together: ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley.
To Assemble Chicken Lasagna: 1. Add a little bechamel sauce on the bottom of a 9x13 casserole dish, add 3 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken then ladle 1/3 of spinach sauce over the chicken.

2. Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce

3. Add 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.

Cover and Bake: Arrange 10-12 toothpicks over the top to keep the foil from touching the cheese then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 45 minutes then uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing.

Creamy Mediterranean Chicken Dinner (in a Skillet)

This Creamy Mediterranean Chicken Dinner made in a skillet is so delicious, you won’t believe how easy and fast it is to cook. Perfect for weeknights, with flavors everyone will enjoy – you’ll be fighting over the leftover sauce! From kyleecooks.com.

Creamy Mediterranean Chicken Dinner

Serves 4

Ingredients:

1 lb boneless skinless chicken breast (sliced into cutlets)
Salt and pepper (if tolerated)
2 Tbs butter
1 onion (diced) (if tolerated or omit)
4 garlic cloves (minced)
12 oz roasted red peppers (finely diced)
1 1/2 cups chicken stock (divided and without problem ingredients)
4 oz cream cheese
2 cups fresh baby spinach leaves
2 cups freshly cooked pasta


Directions:

Cook the chicken

1. In a large skillet, melt the butter.

2. Season the chicken and cook at medium high heat until browned and done. (About 3-4 minutes per side – needs to be 165F in the middle). Remove to a plate and keep warm.

Make the sauce

1. In the same skillet, cook the onions until softened (I deglaze the pan with a little stock as well), then add the garlic and roasted red peppers.

2. Season with salt and pepper.

3. Cook for 2 minutes then add the cream cheese and the remaining stock.

4. Whisk the sauce until blended, then simmer for around 7 minutes – allowing the sauce to reduce.

Add the spinach, and the cooked chicken back in

1. Add the spinach and toss into the sauce until wilted.

2. Add the chicken and any juices back into the pan and allow to warm through.

Serve

1. Plate the pasta, add chicken and spoon a good helping of the sauce over the top.

2. Devour.



Notes:

Kylee’s Notes for Creamy Mediterranean Chicken Skillet:

• Skip a step and buy chicken already sliced into cutlets.

• If you want to change the flavor profile you can mix it up and use different flavored cream cheese, or just go for plain if you want a simpler flavor.

• Add some white beans to bulk up the protein content.

• Always use more garlic (because #delicious)

• Store in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!

• Cook the pasta ahead and assemble all your ingredients the night before, and really streamline the process. You could have this on the table REALLY quick if you do this!

Poppy Seed Dressing

Elevate your salads and add a burst of flavor with our homemade Poppyseed Dressing – a delightful creation that's not only dairy and gluten-free but also crafted with sensitivity in mind. Perfect for those following an IC diet, this dressing promises to bring a touch of sweetness and tanginess to your meals without any worry of discomfort. From callieknutrition.com.

Poppyseed Dressing


Ingredients:

1⁄2 cup pear juice
1⁄2 cup olive oil
1 Tbsp cornstarch (to thicken)
1⁄4 tsp garlic powder
1⁄2 tsp salt
2 Tbsp honey
2 tsp poppy seeds


Directions:

Blend all ingredients, except the poppyseeds, in a food processor or blender. Transfer mixture to a glass jar and stir in the poppyseeds.

Chill about an hour before serving. Store in the refrigerator for about a week.


Tips:

Delicious with salads and fruit!

Creamy Spinach Artichoke Chicken

For this Creamy Spinach Artichoke Chicken they combined a rich and garlicky cream sauce with fresh spinach and chopped artichoke hearts, then spooned it over the skillet seared chicken breasts. It’s quick, easy, and totally impressive enough for date night. This recipe includes quite a bit of luscious creamy sauce, so you’ll probably want to serve this over either pasta, rice, or with some crusty bread to wipe up all that sauce. If you’re trying to keep things low carb, you can serve this chicken over a steamed vegetable, like asparagus or broccoli, which would also be awesome with the creamy sauce. So let’s get this dinner started! From budgetbytes.com.

Creamy Spinach Artichoke Chicken


Serves 4

Ingredients:

2 boneless, skinless chicken breasts (about 1-1.25 lb. total)
salt & pepper to taste(if tolerated)
1 Tbsp cooking oil
4 oz. fresh spinach (or frozen *see notes below)
1 12oz. jar quartered artichoke hearts in water (without problem ingredients)
4 cloves garlic
1 Tbsp butter
1/2 cup chicken broth (without problem ingredients)
1/2 cup sour cream
4 oz. cream cheese
1/4 cup milk
1/4 cup grated parmesan (if tolerated)


Directions:

1. Place the chicken on a cutting board and cover with a sheet of plastic to prevent splatter. Use a mallet or rolling pin to gently pound the chicken out to an even thickness (about 3/4-inch thick). Slice each chicken breast in half to create two pieces each. Or, use thin sliced chicken breast filets. Season the breasts with a pinch of salt and pepper.

2. Heat the cooking oil in a large skillet over medium. Once hot, swirl the oil to coat the surface of the skillet. Add the chicken breasts and cook until golden brown on each side and cooked through (5-7 minutes each side).

3. While the chicken is cooking, roughly chop the spinach into smaller pieces. Drain the artichoke hearts and roughly chop them as well. Mince the garlic.

4. Once the chicken is cooked through, remove it to a clean plate and cover to keep warm. Add the butter and minced garlic to the skillet and continue to sauté over medium for one minute or just until the garlic begins to soften.

5. Add the chicken broth to the skillet and stir to dissolve the browned bits from the bottom of the skillet. Cut the cream cheese into chunks and add it to the skillet along with the sour cream. Whisk the ingredients together and continue to cook over medium, whisking continuously, until the cream cheese is fully melted and the sauce is smooth. Add the milk and stir until smooth again.

6. Add the Parmesan, a pinch of red pepper flakes, and some freshly ground pepper to the skillet. Continue to heat and whisk for a couple minutes more. Finally, stir the spinach into the sauce, a handful or two at a time, until wilted (this should only take about a minute), then stir in the artichoke hearts.

7. Return the chicken to the skillet and spoon the creamy spinach artichoke sauce over top. Serve hot.


Notes:

To use frozen spinach in place of the fresh spinach, just thaw the spinach and squeeze out as much moisture as possible. Add it to the sauce at the same point in the recipe as the fresh spinach is added in the directions.

Grilled Chicken Salad with Poppyseed Dressing

Tasty, nutritious, what more could you want! Recipe created by Kerri Cole (@icfood4u). From callieknutrition.com.

Grilled Chicken Salad with Poppyseed Dressing


Ingredients:

✨Chicken
8 chicken breasts
1/2 cup olive oil
2 tsp kosher salt
2 tsp garlic powder
2 tsp onion powder (if tolerated)
1/4 cup brown sugar

✨Salad
Romaine, chopped
Cucumbers, chopped
Almonds
Goat Cheese

✨Poppyseed Dressing
1/4 cup pear juice
1/4 cup light olive oil (or canola oil)
1/8 teaspoon onion powder (if tolerated)
1/4 teaspoon salt
1 Tablespoon honey (more or less to taste)
1 teaspoon poppyseeds


Directions:

Marinate Chicken: Mix oil and seasonings in a bowl. Pour over chicken and marinade for at least one hour but not more than 24 hours. Grill the chicken until done.

Mix the dressing: Blend all ingredients except the poppyseeds. Taste and adjust honey and seasonings as needed. Blend completely. Finally, add poppyseeds and stir.

Serve chicken and dressing over a bed of lettuce and cucumbers, and top with almonds and goat cheese.

Garlic Butter Chicken with Spinach and Bacon

Garlic Butter Chicken with Creamy Spinach and Bacon – Rich, creamy, and hearty, the entire family will love this easy chicken recipe. It has an amazing flavor because of sauteed garlic, bacon, and parmesan that cut through the cream and spinach. You can make this chicken, bacon and spinach recipe on a weeknight right on your stove top. With only 30 minutes of total work, this chicken dinner recipe is simple, fast and delicious – Enjoy! From eatwell101.com.

Garlic Butter Chicken with Spinach and Bacon


Ingredients:

6 chicken thighs, boneless and skin off (or chicken breast)
2 teaspoons olive oil
2 tablespoons butter
6 cloves garlic, finely diced
1 small yellow onion, diced (if tolerated)
1/3 cup chicken broth (without problem ingredients) or dry white wine if tolerated
1/2 cup crispy bacon, chopped (without problem ingredients)
1 3/4 cups half and half
3 cups baby spinach leaves
Salt and fresh cracked pepper (if tolerated)
1 teaspoon Italian seasoning
1/2 cup fresh grated Parmesan cheese (if tolerated)
1 teaspoon cornstarch (corn flour) mixed with 1 tablespoon of water (optional, if you like a thicker sauce)


Directions:

1. Heat the oil in a large skillet over medium heat. Season the chicken thighs on both sides with salt and pepper, and sear in the pan for 5-8 minutes on each side, or until cooked through. Once cooked, remove chicken from the pan and set aside.

2. Melt the butter in the remaining cooking juices leftover in the pan. Add in the onion and garlic and fry until fragrant (about one minute). Pour in the chicken stock (or white wine, if using), and allow to reduce down slightly. Add the crispy bacon and fry for 1-2 minutes to release the flavors.

3. Reduce heat to low heat, add the half and half (or heavy cream), and bring to a gentle simmer, while stirring occasionally. Make sure to lower the heat to avoid the sauce to separate. Add Italian seasoning and season with salt and pepper to your taste.

4. Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. For a thicker sauce, add the cornstarch mixture (1 teaspoon cornstarch + 1 tablespoon water, see the ingredients list) to the skillet, and continue to simmer while quickly stirring the mixture through until the sauce thickens.

5. Add the cooked chicken back into the pan; sprinkle and spoon the sauce over each chicken thigh. Serve the Garlic Butter Chicken with Spinach and Bacon over pasta, rice, or a low-carb favorite like zoodles, cauliflower rice, or steamed veggies. Enjoy!

Creamy Garlic Parmesan Brussel Sprouts With Bacon

Sautéed creamy Brussels Sprouts and bacon oven baked in a cheesy garlic sauce topped with bubbling mozzarella and parmesan cheese! This recipe is guaranteed to convert ANY sprouts hating fan to fall in love (me included)! From cafedelites.com.

Creamy Garlic Parmesan Brussel Sprouts With Bacon


Ingredients:

10 ounces (300 g) bacon, cut into strips (without problem ingredients)
2 tablespoons butter
2 pounds (1 kg) Brussel sprouts, washed, (trim bottoms and cut sprouts in half)
Salt and pepper to season (if tolerated)
5 cloves garlic finely chopped
1 1/2 cups (400 ml) light or heavy cream, (thickened cream)
1 1/2 teaspoons cornstarch mixed with 1 tablespoon water (cornstarch slurry -- optional)
1/3 cup fresh shredded or grated mozzarella
1/4 cup fresh shredded or grated parmesan cheese


Directions:

1. Preheat oven to 375°F | 190°C.

2. Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside.

3. Drain most of the bacon fat from the pan, leaving about 1-2 tablespoons for added flavour (adjust this amount to your liking). In the same pan, melt the butter, then add the Brussels sprouts and season with salt and pepper. Scrape up any browned bits from the bottom of the pan, and cook while stirring occasionally, for about 6 minutes. The edges should start crisping and slightly charring.

4. Add in the garlic and stir it through the sprouts for a minute, until fragrant. Pour in the cream, reduce heat down to low and allow them to simmer until tender (another 3-4 minutes).

5. If the cream is too thin for your liking, add in the cornstarch slurry, stirring it through immediately, until combined.

6. Add the bacon in and give everything a good mix to combine all of the flavours together. Top the sprouts with the mozzarella and parmesan cheeses. Bake until cheese is bubbly and sprouts are done to your liking (about 15 minutes). If you like your cheese browned, change oven settings to broil for 2-3 minutes, until golden.

7. Season with a little extra pepper, if desired, before serving. You can also sprinkle with fresh chopped parsley, thyme or rosemary.

Parmesan Tuscan Chicken

This is the most delicious chicken you can possibly make! Sometimes called “Marry Me Chicken” (because it’s that good!). Serve with your favorite pasta noodle, Roasted Green Beans or simple side salad. From laurenslatest.com with video (scroll down to this).

Parmesan Tuscan Chicken
4 servings


Ingredients:

salt to taste
pepper to taste (if tolerated)
1 tsp Italian seasoning
2 boneless skinless chicken breasts sliced lengthwise into 2 pieces each
2 tbsp olive oil
2 tbsp butter
½ cup flour
4 cloves garlic minced
¼ cup sundried tomato sliced if tolerated or substitute with roasted bell pepper
3 cups spinach fresh, baby, chopped
½ cup dry white wine sauvignon blanc, pinot grigio, etc. (if tolerated) or substitute pear juice for white wine or use more chicken broth
⅓ cup chicken broth (without problem ingredients)
1 cup heavy cream
½ cup parmesan cheese grated (if tolerated)
½ cup basil fresh, chiffonade


Directions:

1. Slice chicken breasts lengthwise into 2 thin cutlets each. If your chicken breasts are still too thick, pound them out between plastic wrap until desired thickness is achieved.

2. Season with salt, pepper and Italian seasoning.

3. Dredge chicken in flour.

4. Heat large skillet on medium heat. Add oil and butter.

5. Add chicken to skillet and brown on both sides (about 2-3 minutes per side).

6. Remove chicken from pan and add minced garlic. Saute for 2-3 minutes being careful not to burn.

7. Add sundried tomatoes or roasted red pepper and spinach to skillet.

8. Deglaze pan with white wine and bring to a simmering boil.

9. Add chicken broth.

10. Whisk in heavy cream and parmesan cheese.

11. Add chicken back to skillet and garnish with fresh basil.

12. Serve warm and enjoy!

Sour Cream Pound Cake

It tastes amazing as is, or tuck it under ice cream! From tasteofhome.com with video.

Sour Cream Pound Cake


Ingredients:

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 teaspoons vanilla extract
Optional: Confectioners' sugar and fresh fruit


Directions:

1. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan.

2. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. If desired, garnish with confectioners' sugar and fresh fruit.

White Chocolate Peanut Butter Blondie Cheesecake

No-bake white chocolate peanut butter cheesecake with a thick peanut butter blondie crust that just won’t quit. This one is a show-stopper! From thegoldlininggirl.com .

White Chocolate Peanut Butter Blondie Cheesecake


Ingredients:

For Peanut Butter Blondie Crust:
2 cups Creamy Peanut Butter
2 cups Granulated Sugar
2 Eggs

For White Chocolate Peanut Butter Cheesecake:
12 ounces Reduced Fat Cream Cheese, Softened
1 1/2 cups Creamy Peanut Butter
2 1/2 cups Powdered Sugar
1 8-ounce container Whipped Topping, Thawed (without problem ingredients)
2 4-ounce packages White Baking Chocolate, Melted, cooled, not white chocolate chips, must be baking chocolate (without problem ingredients)
1 12 ounce bag Miniature Reese's White Chocolate Peanut Butter Cups, Unwrapped, whole (check for problem ingredients)

For Topping:
1 12 ounce bag Miniature Reese's White Chocolate Peanut Butter Cups, Unwrapped, coarsely chopped (check for problem ingredients)
1/4 cup Creamy Peanut Butter
2 ounces White Baking Chocolate, Melted, not white chocolate chips, must be baking chocolate (without problem ingredients)


Directions:

For Peanut Butter Blondie Crust:

1. Preheat oven to 325°F.

2. In a large bowl, combine peanut butter, sugar, and eggs.

3. Spread evenly into the bottom of a very well-greased 8-inch springform pan.

4. Bake for 30-35 minutes, or until edges are golden brown, and a toothpick inserted near the center comes out clean.

5. Cool completely in pan on a wire rack. Once cool, release sides of pan. Meanwhile, prepare cheesecake.


For White Chocolate Peanut Butter Cheesecake:

1. In a large mixing bowl, beat cream cheese until smooth.

2. Add peanut butter, powdered sugar, and whipped topping, beating until smooth.

3. Beat in the melted white chocolate in a slow stream.

4. Spread about 1/2 cup cheesecake mixture in a thin and even layer over the cooled peanut butter blondie crust - it will act as the 'glue' for the Reese's cups.

5. Arrange the 12 oz. of whole mini white chocolate Reese's cups in a single layer, covering the entire surface of the crust.

6. Place in the refrigerator for 20 minutes so that the Reese's cups firm and adhere to the crust. Also place the remaining cheesecake mixture in the refrigerator for 20 minutes. We want it to get a little firmer, so that it will spread into a mound on the crust more easily.

7. Once chilled, remove both the crust and cheesecake mixture from the refrigerator, and pile the cheesecake mixture in a large mound on top of the Reese's cups on the crust. Smooth around the edges with a knife, and make the cheesecake layer as even as possible.


For Topping:

1. Scatter the 12 oz. chopped Reese's cups on top of the cheesecake.

2. In a small microwave-safe bowl, melt the peanut butter for 30-45 seconds, or until thin and runny.

3. Drizzle it over the Reese's cups.

4. Drizzle the melted white chocolate over the cheesecake.

5. Return to the refrigerator to chill for at least 2 hours. Cut and serve!

Keto Creamy Chicken with Spinach and Mushrooms

Keto Creamy Chicken is my go-to dish when I am craving comfort food! Chicken is lightly browned and then topped with a creamy mushroom and spinach sauce for a scene-stealing meal that is always a hit. Serve it on its own or with zucchini noodles. From kicking-carbs.com .

Keto Creamy Chicken with Spinach and Mushrooms


Ingredients:

1 ½ pounds boneless skinless chicken breast or thighs
1 teaspoon sea salt
½ teaspoon fresh ground black pepper (if tolerated)
2 tablespoons avocado oil
8 ounces fresh mushrooms sliced
1 shallot diced (or 2 tablespoons diced onion) if tolerated
8 ounces frozen spinach thawed and drained
1 teaspoon minced garlic
¼ cup white wine (if tolerated) or chicken broth (without problem ingredients)
1 ½ cups heavy cream
½ cup grated parmesan cheese (if tolerated)


Directions:

1. If using chicken breasts (or large thighs), place the chicken in a plastic zip-top bag and pound to an even thickness.

2. Season with salt and pepper.

3. Heat the oil over medium-high heat.

4. Add the chicken to the pan and cook for 7 minutes per side, or until the internal temperature is 155° F.

5. Remove the chicken from the pan and tent with foil.

6. Add mushrooms and shallots and cook for 7 minutes.

7. Add the spinach and garlic and cook for about 1 more minute.

8. Add the broth or wine to the pan and scrape up any brown bits.

9. Reduce heat to medium-low and add the heavy cream and parmesan cheese.

10. Cook for 3 to 5 minutes until the cheese melts.

11.Return the chicken to the pan and toss to coat. Cook for another two minutes until the chicken reaches 165° F.

Spectacular Spinach and Feta Quiche

This looks quite yummy and easy to boot! From interstitial-cystitis-diet.blogspot.com .

Spectacular Spinach and Feta Quiche


Ingredients:

2 (10 oz.) pkg. frozen chopped spinach (thawed)
5 eggs
1 c. evaporated milk
1 c. crumbled feta cheese (4 oz.)
2 T. chopped green onions (if tolerated)
1/2 t. lemon zest (if tolerated)
1/2 t. salt
1/4 t. pepper (if tolerated)
1 unbaked 9-inch pie shell (check for problem ingredients) *You may use refrigerator or frozen dough. I like Marie Callender's.


Directions:

1. Pierce bottom of pie shell and bake for 5 minutes at 350°F. Cool slightly. Raise temperature of oven to 400°F.

2. Drain spinach and press out all liquid. (This can be done easily between layers of paper towels.) Set aside.

3. Whisk eggs and half-and-half or milk in bowl. Add cheese, green onions, lemon zest, salt, and pepper. Pour into partially baked pie shell. Bake on middle rack, 400°F for 10 minutes, reducing oven temperature to 350°F for the last 25 minutes. (Note: the timing seems to be different every time for me. Test frequently like you do a cake. Put a dry strand of spaghetti in the middle and see what it looks like when you bring it out. It should be moist, but not dripping with egg mixture.)


Broccoli and Cheese Quiche: Substitute 1 cup frozen broccoli florets for the spinach and 1/2 cup mozzarella or cheddar cheese for the feta cheese.

Stuffed Meatloaf

This recipe is from an IC Safe Cookbook. From callieknutrition.com.

Stuffed Meatloaf


Ingredients:

Meatloaf
In a large bowl assemble the ingredients below then set aside.
1 1/2 lbs of ground beef
1 egg
2/3 cup IC friendly bread crumbs (without problem ingredients)
1/4 cup milk
1/2 tsp garlic
1/2 tsp oregano
1/2 tsp basil
1/2 tsp thyme
1/2 tsp black pepper (if tolerated)
1 small chopped onion or chives (if tolerated)

Filling
In a medium bowl assemble the ingredients below.
3 cups sliced mushrooms
1 tbsp butter
3 tbsp flour
1/2 a block of cream cheese cut into chunks


Directions:

Blend all above ingredients together then take 2/3 of the meat mixture and mold into the loaf pan. Make a tunnel down the center like a hollow log. Fill the hollow center with the filling spreading evenly. Add remaining meat mixture on top making sure center is well sealed. Bake at 350 for 1 hour. Let cool slightly then cut and serve.

*Feel free to add roasted red pepper or IC Friendly ketchup or tomato sauce.

White Chocolate Buckeyes

These White Chocolate Buckeyes are a small spin on traditional peanut butter Buckeyes. They’re dunked in a white chocolate bath and topped with a peanut butter drizzle! White chocolate and peanut butter together are the BEST combo, and these White Chocolate Buckeyes totally deliver on that! From thegoldlininggirl.com .

White Chocolate Buckeyes


Ingredients:

1/2 cup stick Butter, Softened
1 1/2 cups Creamy Peanut Butter
3 cups Powdered Sugar
24 ounces White Chocolate Almond Bark, or white chocolate baking chocolate, coarsely chopped (check for problem ingredients)
1/2 cup Peanut Butter Chips (without problem ingredients for drizzling, if desired)


Directions:

1. In a large mixing bowl, beat butter, peanut butter, and powdered sugar.

2. Line a large baking sheet with parchment paper.

3. Roll the dough into 1-inch balls, and place on the baking sheet.

4. Freeze for at least 2 hours, or ideally overnight.

5. In a medium microwave-safe bowl, heat the chocolate at 45-second intervals until melted and smooth.

6. Using a toothpick or candy-dunking tool, dip each Buckeye into the chocolate, tapping off the excess.

7. Place on the parchment paper and allow to set.

8. In a small microwave-safe bowl, heat the peanut butter chips for 30-60 seconds, or until melted and
smooth.

9. Drizzle over the Buckeyes, and allow to set.


*Makes about 30 buckeyes. Store in refrigerator for about a week.

Butter Cake

One bite of this rich, soft, and fluffy Butter Cake, and your mouth will start watering. It’s delightfully sweet and will melt in your mouth as you soak the cake with a tasty buttery glaze. With a beautiful golden crust, this cake is impressive on its own and only requires a few simple ingredients to make. From preppykitchen.com.

Butter Cake


Ingredients:

For the Cake:

3 cups all-purpose flour (360g)
1 teaspoon salt
¾ teaspoon baking powder
½ teaspoon baking soda
1 cup unsalted butter softened (227g)
2 cups granulated sugar (400g)
4 large eggs
1 cup whole milk (240ml)

For the Glaze:

5 tablespoons unsalted butter (70g)
¾ cup granulated sugar (150g)
¼ cup water (60ml)
1½ teaspoons vanilla extract


Directions:

For the Cake:

1. Preheat the oven to 325°F. Butter and flour a 10- to 12-cup Bundt pan.

2. In a large bowl, whisk together flour, salt, baking powder, and baking soda.

3. In a large mixing bowl or a stand mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl occasionally. With the mixer on low, add the eggs, one at a time, beating well after each addition.

4. With the mixer on low, gradually add the flour mixture to the butter mixture alternately with the milk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon the batter into the prepared pan.

5. Bake for 1 hour or until a wooden pick inserted near the center comes out clean.


For the Glaze:

1. Right when the cake is out of the oven, combine the butter, sugar, and water in a small saucepan. Bring to a simmer over medium heat, stirring constantly. Cook, stirring constantly, until opaque and slightly thickened, about 2 minutes. Remove from heat, and stir in the vanilla.

2. Pour over the cake in the pan. Let cool for 15 minutes. Invert the cake onto a wire rack, and let cool completely before serving. Store the cooled cake covered at room temperature for up to 5 days.


Notes:

• I recommend bringing the eggs to room temperature so they incorporate into the batter without overbeating. If you forgot to bring the eggs out, place them in a bowl of warm tap water to help warm them up.

• Double-check the amount of flour used, as adding too much flour will lead to the cake becoming dense. The best and easiest way to measure the flour is using a kitchen scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it.

• Even if you have a non-stick bundt pan, I recommend still buttering and flouring the pan. Doing so helps the cake slide out smoothly and lowers the risk of the tops of the cake being stuck and ripping when turned out. Make sure to grease every nook!

• Use a small spatula or spoon to push the batter into the nooks of the bundt pan. Lightly tap it on the counter after filling to remove air bubbles at the base, which could mar the surface of your cake.

• Avoid opening the oven to check on the cake. You will release the hot air built up that can cause your butter cake to cook unevenly and fall.

Garlic Dipping Oil

Garlic Dipping Oil for bread is a classic combination of lovely dried herbs, fresh garlic, and flavorful olive oil to dip crusty bread in for an easy appetizer. Just as good as any restaurant! From lifecurrentsblog.com.

Garlic Dipping Oil


Ingredients:

1 garlic clove peeled
¼ cup good quality extra virgin olive oil
½ teaspoon dried oregano
½ teaspoon dried basil
1/8 teaspoon kosher salt
1/8 teaspoon coarse ground black pepper (if tolerated)


Directions:

1. Moisten the garlic grater with a little cold water. Hold the grater with one hand, and with the other hand, hold the garlic clove between your fingers while holding the root end. Move the garlic around on the grater making sure not to make contact with your fingers. Discard the root end of the garlic.

2. Add the oil to the garlic in the dish, and mix in the remaining ingredients.

3. Dip crusty bread of your choice into the dipping oil.

Sausage and Rice

Indulge in the savory flavors of our quick Sausage and Rice, a one-pot wonder that’s perfect for busy weeknight dinners. This dish features a hearty blend of aromatic smoked sausage and tender rice combined with the subtle sweetness of caramelized onions and bell peppers. Experience the rich and delicious taste of this flavorful Sausage and Rice dish, ideal for those evenings when time is short – it’s done in under 30 minutes! – but the craving for a delicious, home-cooked meal is strong. From diethood.com.

Sausage and Rice


Ingredients:

2 tablespoons olive oil, divided
14 ounces smoked turkey sausage, cut into 1/2-inch slices (uncured and without problem ingredients)
1 small yellow onion, diced (if tolerated or omit)
1 green bell pepper, diced
salt and fresh ground black pepper, to taste (if tolerated)
2 cloves garlic, minced
1½ cups low-sodium vegetable broth (without problem ingredients)
2 cups Minute White Rice, you can also use Minute Brown Rice
chopped fresh parsley, for garnish


Directions:

1. Heat 1 tablespoon olive oil in a large skillet.

2. Add the sliced sausage to the skillet and cook over medium-high heat for 5 minutes, or until nicely browned, stirring frequently.

3. With a slotted spoon, remove the sausages from the skillet and set aside.

4. Add the remaining olive oil to the skillet. Stir in onions and green pepper; season with salt and pepper and continue to cook for 4 minutes, stirring occasionally.

5. Add garlic and continue to cook for 1 more minute.

6. Pour in the vegetable broth and bring to a boil.

7. Stir in the rice and previously prepared sausages.

8. Turn down the heat to medium-low, cover with a lid and cook for 5 minutes.

9. Remove from heat and stir.

10. Garnish with parsley and serve immediately.