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.