IC Safe BBQ Sauce

I can’t wait to try this out! How I miss BBQ! This recipe was created/modified by Kerri Cole (@icfood4u). From callieknutrition.com .

IC Safe BBQ Sauce


Ingredients:

1 cup carrot juice
¼ cup blueberry juice
1 minced garlic clove
1 cup brown sugar
2 tablespoons butter
2 tablespoons flour
Salt to taste


Directions:

1. Melt the butter.

2. Sauté the garlic over medium heat for 30 seconds until it becomes aromatic.

3. Increase the flame to medium high and add the flour, stirring for one minute (it should clump up).

4. Add the carrot juice, blueberry juice, and brown sugar and stir for one minute. The sauce should thicken to the consistency of BBQ sauce, if it has not stir until it does.

5. Remove the sauce from heat and let it cool to room temperature.

*Makes approximately 1 cup.

Crunchy Potato Casserole

Niki came up with this recipe all by herself and it looks really scrumptious. She even served it at a dinner party and everyone loved it! From nikicooks.blogspot.com.

Crunchy Potato Casserole


Ingredients:

1/2 bag frozen hash browns (cubed kind) without problem ingredients
1 Cream Soup Substitute
1 cup cottage cheese
1/2 cup mild cheddar cheese (on the maybe list, feel free to leave out)
2 cup crushed Corn Flakes (without problem ingredients)
Sprinkle Garlic Salt


Directions:

Make the cream soup substitute per directions. Mix potatoes, cream soup, cottage cheese, and cheddar cheese in a greased casserole dish. Cover top with corn flakes and sprinkle with garlic salt. Bake uncovered at 400 for about 35-40 minutes until Corn Flakes are golden.

Serves 6 large helpings

Bacon Broccoli Cheddar Crustless Quiche

The very simple ingredients for this Bacon Broccoli Cheddar Quiche are basic refrigerator staples (eggs, milk, Parmesan), so this is a great last minute breakfast, brunch, or even dinner meal! From budgetbytes.com.

Bacon Broccoli Cheddar Crustless Quiche


Ingredients:

1 lb. frozen broccoli florets
4 oz. bacon (without problem ingredients)
4 large eggs
1 cup milk
1/4 cup grated Parmesan (if tolerated)
1/4 tsp seasoning salt (if tolerated)
4 oz. shredded medium cheddar, divided (if tolerated or use mild)


Directions:

1. Take the broccoli florets out of the freezer so they can begin to thaw. Place the bacon in a skillet and cook over medium-low heat until very brown and crispy. Transfer the bacon to a paper towel lined plate to drain and pour off most of the grease out of the skillet.

2. Turn the heat under the skillet up to medium-high and add the broccoli florets. Sauté them in the residual bacon grease until they are no longer frozen. Transfer the broccoli to a cutting board. Roughly chop the florets into smaller, bite-sized pieces.

3. Begin preheating the oven to 350ºF. In a medium bowl, whisk together the eggs, milk, Parmesan, and seasoning salt.

4. Coat a 9-inch pie plate in non-stick spray (or butter, if you prefer). Place the chopped broccoli in the dish along with half of the shredded cheddar. Crumble the bacon over top. Stir the broccoli, cheddar, and bacon together.

5. Place the pie plate on a baking sheet for easy transport in and out of the oven. Pour the egg and milk mixture over the bacon, broccoli, and cheddar in the dish. Top with the remaining shredded cheddar.

6. Bake the crustless quiche for 50-55 minutes, or until the center is puffed and it is golden brown around the edges. Let the crustless quiche cool slightly before slicing into eight pieces and serving.

Hummus Salad Dressing

Callie found this recipe from an IC safe cookbook and posted it on her blog callieknutrition.com. I can't wait to try it!

Hummus Salad Dressing


Ingredients:

1/4 cup extra virgin olive oil
1/2 can garbanzo beans (drained and rinsed)
1/3 cup + 1 tbsp water
2 tbsp tahini (sesame seed paste) or natural almond butter (preferably one that does not contain sugar or other ingredients besides salt)
1-2 cloves garlic
1 tsp paprika (optional, if tolerated for garnish)
1/4 cup fresh chopped parsley or kale, or 1 tbsp, dry parsley


Directions:

Throw everything except parsley in a blender and puree until smooth. Adjust liquids or add more beans to make it to your desired thickness. Stir in parsley by hand. Drizzle it on salads, avocado, or whatever, and garnish with paprika.

The BEST Homemade Mac and Cheese

The BEST Homemade Mac and Cheese of your LIFE. Outrageously cheesy, ultra creamy, and topped with a crunchy Panko-Parmesan topping, this mac and cheese recipe is most definitely a keeper. Trish used three different cheese and a homemade cheese sauce to take this macaroni and cheese recipe over the top. From momontimeout.com.

The BEST Homemade Mac and Cheese


Ingredients:

16 oz elbow macaroni, cooked (or other tubular pasta)
1 tbsp extra virgin olive oil
6 tbsp unsalted butter
1/3 cup all purpose flour
3 cups whole milk
1 cup heavy whipping cream
4 cups sharp cheddar cheese shredded (if tolerated or try mild or medium)
2 cups Gruyere cheese shredded (if tolerated)
salt and pepper to taste (if tolerated)
1 1/2 cups panko bread crumbs (if tolerated)
4 tbsp butter melted
1/2 cup Parmesan cheese shredded (if tolerated)
1/4 tsp smoked paprika or regular paprika (if tolerated or omit)


Directions:

1. Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside. Combine shredded cheeses in a large bowl and set aside.

2. Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.

3. Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.

4. Melt butter in a deep saucepan, dutch oven, or stock pot.

5. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.

6. Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.

7. Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.

8. Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.

9. Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.

10. In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.


*If you want, use different cheese combinations when you make this mac and cheese recipe.

Baked Spinach Mushroom Quesadillas

These are crispy, delicious, and chock full of nutrition. And baking these quesadillas allows you to make many at once, so you can feed your hungry family quickly and easily!

This recipe is a real good go-to meals for busy weeknights because you can have dinner on the table in less than 30 minutes and everyone loves to eat these! From dizzybusyandhungry.com.

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Ingredients:

4 tortillas (8 inch) without problem ingredients
olive oil (optional, enough to lightly coat the tortillas)
1 cup shredded mozzarella
1 cup shredded cheddar
3 cups roughly chopped spinach
8 ounces sliced fresh mushrooms


Directions:

1. Preheat the oven to 400 degrees F.

2. Place the mushrooms in a microwave-safe bowl, and microwave for 2 ½ to 3 minutes to soften them. Drain the mushrooms and set aside.

3. Lightly brush one side of each tortilla with the olive oil (optional) and place on a baking sheet, oiled side down.

4. Distribute about half of the each of the cheeses over half of each of the tortillas. Then layer the spinach, then the mushrooms, then the rest of the cheeses, and fold the other tortilla half over top.

5. Bake the tortillas for about 6 minutes, then flip each over and bake for another 6-7 minutes, until the cheese is melted and the outside of the tortillas is brown.

Homemade Caramel Sauce

Follow this easy recipe to make homemade caramel sauce – salted or not. It only takes 10 minutes and 5 simple ingredients. Then drizzle it on ice cream, cakes, pancakes, cheesecake, stir it into iced coffee, or use as a dessert dip for apples! From bellyfull.net.

Homemade Caramel Sauce


Ingredients:

1 cup granulated sugar
1/4 cup water
6 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
1 teaspoon vanilla
pinch of salt


Directions:

1. Add the sugar and water to a 3-quart heavy bottomed saucepan; stir a little so it sits in a flat, even layer.

2. Warm pot over medium heat and cook until the sugar dissolves, turns clear, and starts to bubble. (It will be cloudy at first, but will turn into a clear, bubbling liquid.) This takes about 3-4 minutes.

3. (At this point, do not stir again - simply allow to bubble, swirl the saucepan occasionally and brush down the sides of the pan, as needed, to prevent crystallization.)

4. Sugar will form clumps, but continue swirling and cooking until the mixture thickens and turns a deep amber color like honey (this can take anywhere from 8-12 minutes), keeping a watchful eye so the mixture doesn’t burn.

5. Carefully add the butter and whisk until completely melted. (The caramel will bubble up rapidly, so be careful and continue to whisk.)

6. Remove the saucepan from the heat and slowly pour in the cream, whisking continuously until all of the cream has been incorporated.

7. Whisk in the vanilla and salt.

8. Set aside to cool in the pan for 10 minutes.

9. Then pour into a lidded glass jar and allow to cool completely. (It will thicken as it cools.)



How to Store Caramel Sauce

After the caramel cools down, you’ll pour it into a lidded glass jar or container.

Store in the refrigerator, tightly sealed, up to 3 weeks, or freezer for up to 2 months. Thaw in the refrigerator or at room temperature, before using.

Caramel solidifies in the refrigerator so it needs to be reheated, either on the stove or in the microwave, until desired consistency is reached. Note: reheating the caramel will make it thinner and runnier.