Spinach and White Bean Meatball Soup

A favorite cozy weeknight soup! Made so hearty with white beans, spinach, and the most tender chicken meatballs! From damndelicous.net.

Spinach and White Bean Meatball Soup


Ingredients:

2 tablespoons olive oil, divided
3 cloves garlic, minced
1 onion, diced (if tolerated)
3 carrots, peeled and diced
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
4 cups chicken stock (without problem ingredients)
2 bay leaves
1 cup uncooked orzo pasta (without problem ingredients)
2 cups baby spinach
1 (15-ounce) can cannellini beans, drained and rinsed
Juice of 1 lemon (If tolerated or omit. You can also use a lemon substitute)
2 tablespoons chopped fresh parsley leaves (if tolerated)
Kosher salt and freshly ground black pepper, to taste (if tolerated)

For the chicken meatballs . . .
1 pound ground chicken
1/3 cup Panko (without problem ingredients)
1/4 cup freshly grated Parmesan (if tolerated)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried parsley (if tolerated)
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes (optional if tolerated or omit)
Kosher salt and freshly ground black pepper, to taste (if tolerated)


Directions:

1. In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, garlic powder and red pepper flakes, if using; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 25-30 meatballs.

2. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.

3. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion and carrots. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and basil until fragrant, about 1 minute.

4. Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo and meatballs; reduce heat and simmer until orzo is tender and meatballs are cooked through, about 10-12 minutes.

5. Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.

6. Serve immediately.

Biscuits

Perfect southern biscuits, tender inside, full of flavor. Watch the accompanying video to see how she makes them. If you brush the tops with melted butter as soon as they come out of the oven, they are even better. Anyone can make delicious, old fashioned biscuits with this recipe.
From pauladeen.com.

Biscuits
Prep time: 15 minutes
Cook time: 12 minutes
Servings: about 3 dozen biscuits


Ingredients:

2 cups all purpose flour
1 teaspoon sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons cubed butter
3/4 cup (more or less if needed) milk


Directions:

1. Preheat oven to 425 °F.

2. In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.

3. Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.

4. Butter bottom of skillet and place biscuits in pan. Bake for 12 minutes or until golden brown.

Sock It to Me Cake

An oldie, but a goodie that you’ll love that has a swirl of cinnamon, brown sugar, and nuts inside. Easy to make and has been passed from generation to generation. From geniuskitchen.com.

Sock It to Me Cake


Ingredients:

1 (18 ounce) package butter recipe cake mix or 1 (18 ounce) package yellow cake mix (check for problem ingredients) or make your own homemade yellow cake mix
Examples: (only use dry ingredients using these recipes)- iambaker.net, simplyscratch.com, food.com, etc. Lot’s online!
4 eggs
1 cup sour cream (it's on the "Try It" list)
1⁄3 cup vegetable oil
1⁄4 cup water
1⁄4 cup sugar

Streusel Filling
2 tablespoons cake mix (reserved)
2 tablespoons brown sugar
2 teaspoons cinnamon, ground (it’s on the “Try It” list)
1 cup pecans (if tolerated), finely chopped or use nuts you can tolerate

Glaze
1 cup confectioners' sugar
1 -2 tablespoon milk


Directions:

1. Preheat oven to 375°F.

2. Grease and flour a 10-inch tube or Bundt pan.

3. For streusel filling, combine 2 tablespoons cake mix, brown sugar, and cinnamon in medium bowl; stir in nuts.

4. For cake, combine remaining cake mix, eggs, sour cream, oil, water, and sugar in a bowl.

5. Beat at medium speed with electric mixer for 2 minutes.

6. Pour two-thirds of batter into pan, sprinkle streusel filling.

7. Spoon remaining batter over filling.

8. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.

9. Cool in pan 25 minutes, and invert onto a serving plate, and then cool completely.

10. For glaze combine confectioners' sugar and milk in a small bowl.

11. Stir until smooth, and then drizzle onto cake.

Potato Chip Crusted Chicken Breasts

Crunchy potato chips are a natural coating to create a crispy crust for baked chicken breasts everyone in the family will love for dinner. From foodiecrush.com.

Potato Chip Crusted Chicken Breasts


Ingredients:

4 skinless boneless chicken breasts
Kosher salt
1 8.5- ounce bag Kettle Brand® Himalayan Salt Potato Chips (they’re IC friendly!)
2 eggs


Directions:

1. Preheat the oven to 400 degrees F.

2. Trim any excess fat from the chicken breasts and split lengthwise to create a thinner chicken breast. Lightly tenderize the breasts with a meat tenderizer. Season both sides with kosher salt.

3. Prepare a baking sheet with aluminum foil and place a cooling rack on top to create a baking rack. Spray rack with cooking spray.

4. Add about 2 cups of potato chips to a gallon freezer bag and seal. Gently roll a rolling pin over the chips to crush into small flakes. Add more chips to the freezer bag and crush as long as it's manageable.

5. Pour the crushed chips into a shallow bowl. In another shallow bowl, whisk the two eggs until smooth. One at a time, dip both sides of the chicken breasts into the egg then place in the bowl with the potato chips. Using the opposite hand you used for the egg, firmly press the potato chips into the chicken breast on both sides to create a thick crust. Place the crusted chicken breast on the baking rack. Repeat with the remaining chicken breasts.

6. Bake for 18-20 minutes or until the chicken has an internal temperature of 165 degrees F. Serve on its own or with dipping sauces of your choice.


*NOTE: I bet you can do this with Panko bread crumbs (without problem ingredients). YUM!

Roasted Cauliflower Soup

You will not believe that this is actually cauliflower soup! It is so creamy, so comforting, and packed with so much flavor with healthier ingredients! From damdelicious.net.com.

Roasted Cauliflower Soup
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes


Ingredients:

1 head garlic
4 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper (if tolerated)
2 heads cauliflower, cut into florets
1 onion, diced (if tolerated)
5 cups vegetable stock (without problem ingredients)
3 fresh thyme sprigs
1 bay leaf
1/2 cup heavy cream


Directions:

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

2. Cut head of garlic, about 1/4-inch, to expose tops of garlic cloves. Place garlic head, cut side up, in a sheet of foil. Drizzle with 1 tablespoon olive oil; season with salt and pepper, to taste. Fold up all 4 sides of the foil and cover tightly.

3. Place cauliflower florets in a single layer onto the prepared baking sheet. Add 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine. Place garlic onto the baking sheet.

4. Place into oven and roast until cauliflower and garlic is tender and golden brown, about 30-35 minutes. Let cool before squeezing cloves from skin.

5. Heat remaining 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in vegetable stock, thyme and bay leaf. Bring to a boil; reduce heat and simmer, covered, for 5 minutes.

6. Stir in cauliflower and garlic. Bring to a boil; reduce heat and simmer, covered, until cauliflower is tender and falling apart, an additional 10 minutes. Puree with an immersion blender until desired consistency is reached.

7. Stir in heavy cream; season with salt and pepper, to taste. If the soup is too thick, add more vegetable stock as needed until desired consistency is reached.

8. Serve immediately.

Zucchini Ribbon Salad w/ Coconut Mint Dressing

Using a potato peeler, cut end-to-end, long strips of zucchini, marinate them in salt to extract the water, and toss the strips with a light salad dressing. Use a salad dressing that does not overpower zucchini’s natural sweetness (recipe for one is provided). From myfoodstyle.com.

Zucchini Ribbon Salad w/ Coconut Mint Dressing
Ready in: 20 minutes
Serves: 4
Complexity: very easy


Ingredients:

2 pounds small zucchini, trimmed
1 tsp salt
4 cups frisée salad greens trimmed and torn into small pieces
1/2 cup toasted peanuts
8 oz fresh mozzarella pearls, halved
1/2 cup loosely packed fresh flat-leaf parsley leaves
1/2 cup loosely packed fresh basil leaves, torn into small pieces

Mint Dressing
1/2 cup unsweetened coconut milk
1/4 cup mint leaves
2 garlic cloves


Directions:

1. Using a blender, puree the coconut milk, mint leaves, and garlic until smooth. Season with salt.

2. Cut the zucchini lengthwise into 1/8-inch-thick slices with a potato peeler and place in a colander set over a bowl. Sprinkle the zucchini with salt and then toss. Let them sit for 5 minutes, and then rinse under cold water.

3. While the zucchini sits, toast the peanuts. Place nuts in a single layer in a skillet. With the skillet over medium-high heat, stir or shake the nuts continually for 5 to 7 minutes or until they start to turn golden. Remove from the heat.

4. Using a kitchen towel, spread the zucchini strips into one layer, then gently roll up towel to absorb the water.

5. Add mozzarella and the mint dressing to the zucchini, frisée, and herbs; gently toss to coat.

6. Top with toasted peanuts and serve immediately.

No Tomato Salsa

Niki came up with this No Tomato Salsa and it gets rave reviews. Great with tortilla chips! From nikicooks.blogspot.com.

No Tomato Salsa


Ingredients:

1 Red Pepper
1/2 can Sweet Corn
1/2 packed cup Cilantro (if tolerated)
2 Tbsp Olive Oil
1 clove Garlic
1/3 small Onion or some green onion (if tolerated)
Tortilla chips (without problem ingredients)


Directions:

Sauté garlic in Olive Oil for just a few minutes over medium heat. Add all ingredients and then puree to desired consistency. Serve with tortilla chips.