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!