Banana Cream Pops

Here is a dessert that you can eat morning, noon and night with no guilt what-so-ever! There are only good healthy ingredients in this treat. From grandmotherskitchen.org.

Banana Cream Pops
Makes six 4 oz. pops


Ingredients:

4 very ripe bananas
1 cup plain whole milk yogurt (without problem ingredients)
1 teaspoon cinnamon (if tolerated)
1 teaspoon vanilla extract
1/4 cup honey
1/4 cup natural organic cane sugar


Directions:

Place all the ingredients into blender. Pulse until well combined then pour into your popsicle molds (small plastic cups will also work for this). Place plastic wrap over each cup and poke your stick into the middle. The plastic wrap will hold the stick in place. Place into the freezer overnight (or for at least 6 hours). These will be fine up to 6 months frozen in a sealed bag.

Rich Rice with Mushrooms and Spinach – IC Friendly Side Dish

Here is a side dish that will surely get rave reviews from everyone and can go with so many main dishes. From icdietblog.wordpress.com.

Rich Rice with Mushrooms and Spinach
Makes 6 servings


Ingredients:

4 cups cooked brown rice, divided
2 tablespoons butter or margarine
1 sweet onion, chopped (if tolerated)
8 ounces fresh mushrooms, sliced
1 cup pure sour cream
1 cup finely chopped spinach (packed), may use fresh or well-drained frozen spinach
1 cup grated Swiss (if tolerated) or cheddar cheese
salt and pepper (if tolerated) to taste


Directions:

Spoon half the rice into shallow 2-quart greased baking dish. Melt butter in large skillet. Add onion, mushrooms and seasonings. Cook over medium heat until onions are soft but not brown. Remove from heat; stir in sour cream. Spread mixture over rice. Cover with spinach. Top with remaining rice; sprinkle with cheese. Bake at 350 degrees for 30-35 minutes.

Stuffed Cheddar Bacon Burgers

Fire up your grill and get ready to rock your next barbecue with these patties made with bacon, chopped green onions (optional) and Cheddar Cheese. They're the most savory and flavorful burgers you've ever tasted! From sargento.com.

Stuffed Cheddar Bacon Burgers
Makes 4

Ingredients:

1 cup (4 oz.) Cheddar Cheese, divided
1/4 cup minced green onions (if tolerated)
2 Tbsp. real bacon bits or crumbled cooked bacon (4 strips fully cooked), if tolerated
1-1/2 lbs. ground beef chuck
1/2 tsp. salt
1/4 tsp. freshly ground black pepper (if tolerated)


Directions:

1. Preheat grill to medium-high heat or preheat broiler. You can also cook these on a large nonstick skillet on MEDIUM heat.

2. Combine 1/2 cup cheese, green onions and bacon; mix well and set aside. Combine meat, salt, pepper and remaining 3/4 cup cheese, mixing well. Shape mixture to form 8 thin patties 4-1/2 to 5 inches in diameter. Divide cheese and green onion mixture over 4 of the patties; top with remaining patties. Pinch edges together well to seal.

3. Grill or broil 5 to 6 minutes per side or until internal temperature of meat is 160°F. Serve in rolls with desired toppings.

Prosciutto Pasta Salad

Cool, delicious, and easy to make. From giovanniranausa.com.

Prosciutto Pasta Salad
Cooking Time: 10 – 15 minutes
Servings: 10 to 12


Ingredients:

one 20-ounce package Giovanni Rana 5 Cheese Tortellini (check for problem ingredients)
1 cup fresh green beans, trimmed and cut into 1-inch lengths
1 tablespoon kosher salt, plus more to taste
1/2 cup warm water
one 7-ounce package Giovanni Rana Basil Pesto (check for problem ingredients)
1/4 cup water
8 ounces fresh mozzarella pearls, halved
½ cup moist sun dried tomatoes, chopped (if tolerated or omit)
4 ounces thinly sliced prosciutto (if tolerated), cut into strips (a sharp pizza cutter works great for this)
freshly ground black pepper to taste (if tolerated)


Directions:

Cook the tortellini according to package instructions, adding the green beans and tortellini to the pot at the same time. While the pasta is cooking, make an ice water bath: Dissolve the salt in the warm water in a large bowl. Add 4 cups each ice and water and reserve. Drain the pasta, cool in the ice water bath for 2 minutes, then drain again and transfer the tortellini to a large bowl. Whisk together the pesto and water and toss gently with the tortellini. Add mozzarella, sun dried tomatoes, and prosciutto and gently fold to incorporate. Season with salt and pepper to taste.

Delicate White Cheesecake (made with white chocolate!)

A sweet and fluffy recipe for delicate white chocolate cheesecake. Enjoy with a cup of hot white chocolate. From grandmotherskitchen.org.

Delicate White Cheesecake


Ingredients:

1/2 cup butter, softened
3/4 cup sugar, divided
1 1/2 tsp. vanilla, divided
1 cup flour
4 pkg. (8 ounces each) brick Cream Cheese, softened
1/2 cup White Chocolate, broken into pieces, melted, cooled
4 eggs
1 cup heavy cream, whipped


Directions:

1. Preheat oven to 325 degrees F have ready a 9 inch springform pan.

2. Cream together butter, 1/4 cup sugar and 1/2 tsp vanilla in small bowl with mixer until fluffy. mix in flour until well blended. Press into bottom of pan.

3. Beat together cream cheese remaining sugar and vanilla in large bowl with mixer until well blended. Add chocolate and eggs; mix well.

4. Pour over crust. Bake 55-60 minutes or until center is set. Cool well before removing rim.

5. Refrigerate 4 hours. Top with whipped cream before serving.

ljrnana5’s Sesame Seed Chicken

ljrnana5 sent this yummy chicken recipe that she has made for years. Her family loves the crispy crust. It's adjustable depending on how many chicken pieces you have. She gives it: ★ ★ ★ ★ ★

Ingredients:

Chicken (I usually use 3-4 small breasts and 4 drumsticks, but any pieces work)
20-30 saltine crackers, finely crushed (without problem ingredients)
1/4+ cup sesame seeds, toasted to light brown (put in 350 degree F oven for about 10 minutes, stir occasionally and watch closely as they burn quickly!)
1/3+ cup evaporated milk
1/2 cup melted butter


Directions:

Combine cracker crumbs and toasted sesame seeds. Dip chicken pieces in evaporated milk, then roll in cracker mixture. Pour melted better in baking dish, dip coated chicken pieces in the butter and place in pan. Bake uncovered in 350 degree F oven for about 1 1/2 hours or until done.

Asparagus Mushroom Pasta

Sometime it is all about the simple recipes. Simple as in this creamy asparagus mushroom pasta recipe. This sort of mushroom asparagus pasta you can whip up in a jiffy and it tastes as good as it looks! From recipesfromapantry.com.

Asparagus Mushroom Pasta
Makes 4 servings


Ingredients:

250 g (8.8 oz.) of pasta
150 g asparagus, woody stems removed and roughly chopped
1 tablespoon olive oil
250 g (8.8 oz.) mushrooms, sliced
4 spring onions, sliced (if tolerated)
1 teaspoon minced garlic
4 tablespoon orange juice (if tolerated or omit)
180 m. (0.7 cup) vegetable stock (without problem ingredients)
180 ml (0.7 cup) double cream
100 g (3.5 oz.) shredded Mozzarella Cheese
Salt
Freshly ground pepper (if tolerated)
Handful of chopped coriander (cilantro), if tolerated


Directions:

1. Cook the pasta according to the package directions. About 4 minutes before pasta is done, add in the asparagus. When pasta is done, drain and set aside.

2. Heat the olive oil in a frying pan over medium heat and sauté the mushrooms for about 10 minutes until soft.

3. Add the spring onions and garlic and cook for a couple of minutes.

4. Reduce the heat to low, add the vegetable stock followed by the cream and mix until well combined, bring to a simmer before adding the cheese and mixing until melted. Stir in the orange juice.

5. Mix in the pasta and asparagus, season well and switch off the heat.

6. Top with coriander before serving.