Crock Pot Pork Chops

Crock Pot Pork Chops are such an easy and delicious dinner. This low-carb dinner has only 10 minutes of hands-on time and your slow cooker does the rest! From simplejoy.com.

Crock Pot Pork Chops


Ingredients:

1 tablespoon olive oil
kosher salt and black pepper (if tolerated)
1 pound thick cut boneless pork chops (look for chops that 1 to 1 1/2 inch thick)
1 cup beef stock (without problem ingredients)
1/2 teaspoon kosher salt (if using table salt, start with less) 1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 garlic cloves
1 small yellow onion diced fine (if tolerated)
8 ounces mushrooms sliced
2 tablespoons corn starch


Directions:

1. In a heavy bottomed skillet, heat the olive oil over medium-high heat. Season the pork chops with salt and pepper. Sear for about 2 minutes on each side. Remove the pork chops and discard the oil.

2. Spray the bottom of a crockpot with cooking spray. Add the beef stock, salt, thyme, rosemary, black pepper, garlic, and diced onion. Add the seared pork chops. Top with the mushrooms.

3. Cook on low for 1 to 2 hours. For best results, leave an oven safe instant read thermometer in the pork chops. Pork chops can be removed from the slow cooker when they reach 135 degrees Fahrenheit.

4. At the end of the cooking time, remove the pork chops and tent with foil. Turn the slow cooker to high.

5. In a small bowl whisk together 2 tablespoon corn starch and 2 tablespoons hot water to create a slurry. When it it is smooth, stir it into the liquid in the crockpot. Let the gravy cook for 5 minutes.

6. Taste and add more salt and pepper as necessary.

7. Serve the pork chops topped with gravy and enjoy!

Amish Breakfast Casserole

Amish breakfast casserole is a trusty recipe to follow when you need to feed a crowd. If make-ahead breakfast recipes are what get you through the week, this one will appease nearly everyone at the table. Prep it the night before and pop it in the oven to cook while you brew your pot of coffee.

The 12-serving dish has all the breakfast and brunch favorites like bacon, eggs, hash browns and three cheeses. Use your favorite bacon type, or try a new one if you’re feeling adventurous. We also recommend buying blocks of cheddar and Swiss cheeses because they’re easier to melt without the stabilizers in preshredded cheese. Unlike egg-based frittata recipes, a breakfast casserole like this one features a starchy base of potato hash browns. From tasteofhome.com.

Amish Breakfast Casserole


Ingredients:

1 pound sliced bacon, diced (without problem ingredients)
1 medium sweet onion, chopped (if tolerated)
6 large eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed (without problem ingredients)
2 cups shredded cheddar cheese
1-1/2 cups 4% cottage cheese (without problem ingredients)
1-1/4 cups shredded Swiss cheese (if tolerated)


Directions:

1. Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13x9-in. baking dish.

2. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.



Recipe Variations

• Switch it up with sausage: Replace half or all of the bacon with chopped or crumbled plain, breakfast or Italian sausage.
• Heap on some herbs: Create a pretty burst of color and fresh flavor by adding a pinch of minced herbs to the egg mixture. Thyme and parsley are perfect candidates; try 1 teaspoon fresh or 1/4 teaspoon dried.
• Pack in the veggies: Use 1/2 to 1 cup of sauteed chopped bell pepper for sweet flavor. Chopped broccoli, asparagus or spinach also work well. Saute them in advance to remove some of the moisture (this prevents soggy casserole!).



How to Store Amish Breakfast Casserole

This cheesy Amish breakfast casserole is so delicious you might not have any leftovers! But if you do, either cover the baking dish with plastic wrap or transfer the leftovers to an airtight container and store in the refrigerator.

How long does Amish breakfast casserole last?
Amish breakfast casserole can be stored in the refrigerator for up to four days.

Can you freeze Amish breakfast casserole?
You can definitely freeze Amish breakfast casserole. If you’re planning to cook it as a make-ahead meal, bake the casserole in a foil baking dish. Allow it to cool completely, then wrap in a single layer of plastic wrap followed by a double-layer of foil. Label and freeze for up to three months. You can also place single-servings of casserole in individual freezer-safe containers and freeze for up to three months.

Another option is to prepare the casserole, then freeze before baking. Use a freezer-safe baking dish or foil container and wrap tightly with a layer of plastic wrap and double layer of foil before freezing for up to three months. When you’re ready to bake, thaw overnight in the refrigerator. Then proceed with Step 2.

How do you reheat Amish breakfast casserole?
To reheat refrigerated cheesy Amish breakfast casserole, bake in a 350° oven until heated through. Or you can microwave individual slices until warm.

To reheat frozen breakfast casserole, thaw overnight in the refrigerator. Then bake in a 350° oven for 20 to 25 minutes, or until heated through.

Can you make Amish breakfast casserole ahead of time?
Yes! To make serving a breakfast crowd a breeze, prep the casserole up to one day in advance. Cover with plastic wrap and refrigerate until ready to bake.



Amish Breakfast Casserole Tips

• How do you prevent a soggy breakfast casserole?
Make sure to drain off the grease from the bacon before adding to the casserole dish. If you add any veggies, be sure to saute them first to remove extra moisture. After baking the casserole, don’t skip the resting time. This allows the ingredients to set and prevents the release of liquid when serving the casserole.

• Can you use fresh potatoes in Amish breakfast casserole?
Frozen hash browns make easy prep work for an Amish breakfast casserole recipe, but you can use fresh potatoes to make hash browns. The grater attachment on your food processor will make quick work of it. However, in order to prevent a soggy casserole, be sure to remove moisture by making crispy hash brown potatoes.

• What can you serve with Amish breakfast casserole?
Amish breakfast casserole is hearty enough to satisfy any breakfast appetite. However, to make it part of a full brunch spread, serve alongside one of our fruit salad recipes. Or to satisfy sweet tooths, bake up warm cinnamon roll to serve on the side.

Spinach Chicken Casserole with Cream Cheese and Mozzarella

Spinach Chicken Casserole with Cream Cheese and Mozzarella – All of the delicious flavors of cream cheese, spinach, and chicken are packed into this delicious dinner recipe! This easy spinach chicken breasts casserole recipe comes together quickly and makes a nice combination for a busy meal. As a bonus, this chicken casserole recipe is also keto diet-friendly, gluten-free, and low carb. Enjoy! From eatwell101.com .

Spinach Chicken Casserole with Cream Cheese and Mozzarella


Ingredients:

2 large boneless skinless chicken breasts, cut horizontally
8 oz cream cheese, softened (best if room temperature to spread easily)
2 cup spinach, rinsed (I'm going to try 10 oz. of frozen spinach thawed, drained, and press out all excess moisture)
2 tablespoons olive oil, divided
4 oz Mozzarella cheese, shredded
3 cloves garlic, minced
1/2 teaspoon red pepper flakes, optional (if tolerated)
1/2 teaspoon salt (*see TIPS below)
1/2 teaspoon pepper (if tolerated)
1/2 teaspoon Italian seasoning, optional


Directions:

1. To prepare the spinach chicken casserole: Add olive oil, garlic, Italian seasoning, and red pepper flakes into a Ziplock bag along with 1/2 teaspoon of salt and 1/2 teaspoon black pepper. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken breasts are covered in the marinade, set aside for 10-15 minutes on the counter while you prep the remaining ingredients. Position a rack in the center of the oven and preheat the oven to 400ºF (200°C).

2. Quickly wilt the spinach in a skillet with 1 tablespoon olive oil and set aside.

3. Arrange chicken breasts drained from the marinade in a baking dish. Spread the softened cream cheese over the chicken breasts and lay spinach on top of the cream cheese. Finally, sprinkle mozzarella over the top.

4. Bake the spinach chicken casserole for 20-30 minutes. Chicken casserole is done when cooked to an internal temperature of 165˚F (75°C). Serve the spinach chicken casserole warm with a side of cauliflower rice, or baked veggies. Enjoy!



TIPS:

• You can cut the chicken breasts into cubes to help the marinade coat the chicken deeper, and speed up the baking time of the casserole.

• Freeze individual portions of the spinach chicken breasts casserole so you have a comforting dinner for evenings when you don’t feel like cooking from scratch. See instructions below for reheating frozen chicken casserole.

• Cream cheese and mozzarella should provide enough salt so go easy with the salt in the marinade.



Can we freeze the chicken casserole?

Absolutely! This easy chicken casserole with spinach makes an amazing make-ahead meal or freezer meal. You can freeze the casserole baked or unbaked:

To bake the uncooked chicken casserole after freezing: thaw the chicken casserole overnight in the refrigerator and bake as directed in the instructions. We do not recommend baking the chicken casserole straight out of the freezer because it would take a very long time and not cook evenly.

To reheat the baked casserole after freezing: same method, thaw overnight in the refrigerator; then cover the chicken casserole with foil and bake at 350ºF (180ºC) for 20-30 minutes, or until heated through.

Bladder-Friendly Blueberry Daiquiri

Quench your thirst with a burst of fruity goodness with our IC-friendly Blueberry Amor Daiquiri! This delightful concoction is a celebration of vibrant flavors and easy-breezy vibes, perfect for sipping on lazy afternoons or sharing with friends during laid-back gatherings.

Imagine the sweet-tart allure of blueberry juice mingling with the frosty chill of frozen blueberries, all blended together with succulent pear halves and icy cubes to create a lusciously smooth texture. But here's the kicker – a hint of natural almond extract adds a subtle nutty undertone that elevates the drink to a whole new level of deliciousness.

Top it all off with a sprinkle of zesty lime zest for an extra pop of citrusy freshness, and you've got yourself a cocktail that's as irresistible as it is gentle on the bladder. With our IC-friendly recipe, you won't have to worry about feeling left out this summer due to dietary restrictions. So, whether you're lounging by the poolside or kicking back on the patio, our Blueberry Amor Daiquiri is the perfect companion for those moments when you just want to sit back, relax, and savor the simple pleasures of life.

Prep Time: 5 minutes
Makes: 1 daquiri

From callieknutrition.com.

Bladder-Friendly Blueberry Daiquiri


Ingredients:

1⁄2 cup blueberry juice
1⁄4 cup blueberries, frozen
2 pear halves, canned
1⁄2 cup ice cubes
2 tsp. natural almond extract
Garnish with lime zest (if tolerated)


Directions:

Puree juice, blueberries, pears, ice, almond extract in a blender until smooth. Garnish with lime zest and serve.

Crock Pot Pork Chops

Crock Pot pork chops with are so tender and easy! This slow cooker pork chop recipe uses simple ingredients and has an irresistible gravy. This recipe has been adapted to be IC friendly. From wholesomeyum.com .

Crock Pot Pork Chops


Ingredients:

4 8-oz bone-in pork chops (1 inch thick; boneless pork chops work as well)
1 tsp sea salt (if tolerated)
1/2 tsp black pepper (if tolerated)
2 tbsp olive oil
1 large yellow onion (thinly sliced), if tolerated
4 cloves garlic (minced)
2 tbsp arrowroot powder (or cornstarch, or 1/4 tsp xanthan gum)
2 cups chicken broth, reduced sodium (without problem ingredients)
1 tbsp Coconut Aminos
1 tbsp fresh thyme (finely chopped) or use 1 teaspoon of dried thyme
1 tbsp fresh rosemary (finely chopped) or use 1 teaspoon dried rosemary


Directions:

1. Pat the pork chops dry with paper towels. Season both sides with salt and pepper.

2. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-5 minutes per side, until golden brown. (They don't have to be cooked through at this point.) Remove the pork chops from the skillet and place them in a Crock Pot.

3. In the same skillet, add the sliced onion and cook for about 5 minutes, until it begins to soften, stirring occasionally.

4. Add the minced garlic to the skillet and cook for 1 minute, until fragrant.

5. Sprinkle the arrowroot powder over the onions and garlic, stir to combine, and cook for 1 minute, until the arrowroot powder is well incorporated.

6. Slowly whisk in the chicken broth. Bring the mixture to a simmer and cook for 2-3 minutes, until thickened slightly.

7. Stir in the Coconut Aminos, thyme, and rosemary.

8. Pour the gravy over the pork chops in the Crock Pot.

9. Cover and cook until the pork chops are tender:
* Bone-in pork chops: 5-6 hours on Low or 2-3 hours on High.
* Boneless pork chops: 3-4 hours on Low or 1-2 hours on High.



INGREDIENTS & SUBSTITUTIONS:

Pork Chops – I used bone-in pork chops for this recipe, but boneless pork chops work as well. The kind with the bone are just a bit more flavorful. For best results, look for thick cut pork chops that are at least 1 inch thick.

Garlic – Fresh garlic will give you the best flavor, but 2 teaspoons jarred minced garlic will also work. If you don’t have either, you can simply season the pork chops with 1/2 teaspoon of garlic powder instead.

Fresh Herbs – This slow cooker pork chops recipe calls for fresh thyme and rosemary, but you can use other fresh herbs, such as fresh parsley, sage, or oregano. You can also use 2 teaspoons of dried herbs (or simply Italian seasoning) in place of the 2 tablespoons of fresh herbs.