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.