Down East Blueberry Buckle

This buckle won a contest at my daughter’s college. The prize was four lobsters, but the real reward was the smile on our daughter’s face. —Dianne van der Veen, Plymouth, Massachusetts. From tasteofhome.com .

Down East Blueberry Buckle


Ingredients:

2 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, room temperature
3/4 cup 2% milk
1/4 cup butter, melted
2 cups fresh or frozen blueberries

Topping:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon (if tolerated)
1/4 cup butter, softened


Directions:

1. Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in blueberries. Transfer to a greased 9-in. square baking pan.

2. For topping, in a small bowl, mix sugar, flour and cinnamon. Using a fork, stir in softened butter until mixture is crumbly. Sprinkle over batter.

3. Bake until a toothpick inserted in center comes out clean, 30-35 minutes (do not overbake) . Cool in pan on a wire rack. Serve warm or at room temperature.


Note- If using frozen blueberries, use without thawing to avoid discoloring the batter.

Creamy Garlic Chicken

Creamy garlic chicken is ready in less than 30 minutes and perfect for any weeknight dinner… Even on special occasions! This chicken breast recipe is a total crowd-pleaser! From eatwell101.com.

Creamy Garlic Chicken


Ingredients:

2 large boneless and skinless chicken breasts, halved horizontally to make 4
4 tablespoons flour
3/4 cup finely grated fresh Parmesan cheese (if tolerated)
2 teaspoons salt
3 teaspoons Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon cracked black pepper (if tolerated)
1 tablespoon olive oil
1 tablespoon butter
1 small onion, finely chopped (if tolerated)
1 whole head of garlic peeled and divided into 10-12 cloves, smashed with the side of a knife blade
1 1/4 cup low-sodium chicken broth (stock, without problem ingredients)
1 1/4 cup heavy cream
2 tablespoons fresh parsley, to serve


Directions:

1. To make the creamy garlic chicken: Season the halved chicken breasts with salt, garlic powder, Italian seasoning, and pepper.

2. In a shallow bowl, combine 4 tablespoons of flour, and 1/4 cup of grated parmesan cheese. Dredge the chicken breasts in the flour mixture and shake off the excess.

3. Heat 2 tablespoons of oil and 1 tablespoon of butter in a large skillet over medium-high heat. Swirl the pan to coat the bottom evenly.

4. Sear the chicken breasts until golden on each side, until cooked through and no longer pink – about 4-5 minutes on each side, depending on the thickness. Transfer cooked chicken breasts to a warm plate. Set aside.

5. Reduce the heat to medium. Sauté the onion in the remaining oil and chicken juices in the same pan, until softened.

6. Add the garlic and sauté with the onion until fragrant, about 2-3 minutes, then add the chicken broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.

7. Reduce heat to medium-low. Pour in the heavy cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavors together.

8. Mix in the parmesan cheese and continue cooking for about 2-3 minutes until the cheese melts. Adjust seasoning to your taste with salt and pepper.

9. Add the cooked chicken breasts back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavors.

10. Garnish with parsley and a little black cracked pepper. Serve the creamy garlic chicken over mashed potatoes, zucchini noodles, rice, or mashed cauliflower. Enjoy!

Chicken Lasagna

This white sauce Chicken Lasagna is so satisfying with layers of lasagna noodles and tender chicken in a creamy spinach sauce. This white lasagna reheats really well, making it perfect for meal planning. Make it and you will receive lots of recipe requests. From natashaskitchen.com.

Chicken Lasagna

Serves 12

Ingredients:

Chicken Lasagna Ingredients:
9 lasagna noodles, cooked al dente
4 cups shredded rotisserie chicken (without problem ingredients), or cooked from 2 lbs chicken breast

Spinach Cream Sauce:
1 Tbsp olive oil
1 medium onion, finely chopped (if tolerated)
4 Tbsp unsalted butter
1/3 cup all-purpose flour
2 1/2 cups chicken broth (without problem ingredients)
1 1/2 cups half and half, (or equal parts of heavy cream and milk)
5 oz fresh spinach, coarsely chopped
2 tsp sea salt
1/2 tsp black pepper (if tolerated or omit)
3 garlic cloves, minced

Ricotta Cheese Sauce:
15 oz ricotta
1 large egg
1/4 cup parsley
1/4 cup parmesan cheese
3 cups mozzarella cheese, 12 oz by weight, divided (reserve 1 cup for topping)


Directions:

Cook Noodles & Prep: 1. Preheat oven to 375˚F. Cook pasta in a large pot of salted water until al dente according to package instructions then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together. Shred 4 cups of chicken.

Make the Belachamel (Spinach Sauce): 1. Place a pot or large saucepan over medium heat, add 1 Tbsp olive oil and saute onions for 3-4 minutes or until softened. Add 4 Tbsp butter and whisk in 1/3 cup flour. Continue whisking 3 minutes or until flour mixture is golden.

2. Add 2 1/2 cups chicken broth, 1 1/2 cups half and half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer 5 minutes until thickened to a light gravy consistency.

3. Add minced garlic and chopped spinach, and stir to combine then remove from heat.

Make the Ricotta Cheese Sauce: 1. In a large bowl, whisk together: ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley.
To Assemble Chicken Lasagna: 1. Add a little bechamel sauce on the bottom of a 9x13 casserole dish, add 3 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken then ladle 1/3 of spinach sauce over the chicken.

2. Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce

3. Add 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.

Cover and Bake: Arrange 10-12 toothpicks over the top to keep the foil from touching the cheese then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 45 minutes then uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing.

Creamy Mediterranean Chicken Dinner (in a Skillet)

This Creamy Mediterranean Chicken Dinner made in a skillet is so delicious, you won’t believe how easy and fast it is to cook. Perfect for weeknights, with flavors everyone will enjoy – you’ll be fighting over the leftover sauce! From kyleecooks.com.

Creamy Mediterranean Chicken Dinner

Serves 4

Ingredients:

1 lb boneless skinless chicken breast (sliced into cutlets)
Salt and pepper (if tolerated)
2 Tbs butter
1 onion (diced) (if tolerated or omit)
4 garlic cloves (minced)
12 oz roasted red peppers (finely diced)
1 1/2 cups chicken stock (divided and without problem ingredients)
4 oz cream cheese
2 cups fresh baby spinach leaves
2 cups freshly cooked pasta


Directions:

Cook the chicken

1. In a large skillet, melt the butter.

2. Season the chicken and cook at medium high heat until browned and done. (About 3-4 minutes per side – needs to be 165F in the middle). Remove to a plate and keep warm.

Make the sauce

1. In the same skillet, cook the onions until softened (I deglaze the pan with a little stock as well), then add the garlic and roasted red peppers.

2. Season with salt and pepper.

3. Cook for 2 minutes then add the cream cheese and the remaining stock.

4. Whisk the sauce until blended, then simmer for around 7 minutes – allowing the sauce to reduce.

Add the spinach, and the cooked chicken back in

1. Add the spinach and toss into the sauce until wilted.

2. Add the chicken and any juices back into the pan and allow to warm through.

Serve

1. Plate the pasta, add chicken and spoon a good helping of the sauce over the top.

2. Devour.



Notes:

Kylee’s Notes for Creamy Mediterranean Chicken Skillet:

• Skip a step and buy chicken already sliced into cutlets.

• If you want to change the flavor profile you can mix it up and use different flavored cream cheese, or just go for plain if you want a simpler flavor.

• Add some white beans to bulk up the protein content.

• Always use more garlic (because #delicious)

• Store in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!

• Cook the pasta ahead and assemble all your ingredients the night before, and really streamline the process. You could have this on the table REALLY quick if you do this!

Poppy Seed Dressing

Elevate your salads and add a burst of flavor with our homemade Poppyseed Dressing – a delightful creation that's not only dairy and gluten-free but also crafted with sensitivity in mind. Perfect for those following an IC diet, this dressing promises to bring a touch of sweetness and tanginess to your meals without any worry of discomfort. From callieknutrition.com.

Poppyseed Dressing


Ingredients:

1⁄2 cup pear juice
1⁄2 cup olive oil
1 Tbsp cornstarch (to thicken)
1⁄4 tsp garlic powder
1⁄2 tsp salt
2 Tbsp honey
2 tsp poppy seeds


Directions:

Blend all ingredients, except the poppyseeds, in a food processor or blender. Transfer mixture to a glass jar and stir in the poppyseeds.

Chill about an hour before serving. Store in the refrigerator for about a week.


Tips:

Delicious with salads and fruit!

Creamy Spinach Artichoke Chicken

For this Creamy Spinach Artichoke Chicken they combined a rich and garlicky cream sauce with fresh spinach and chopped artichoke hearts, then spooned it over the skillet seared chicken breasts. It’s quick, easy, and totally impressive enough for date night. This recipe includes quite a bit of luscious creamy sauce, so you’ll probably want to serve this over either pasta, rice, or with some crusty bread to wipe up all that sauce. If you’re trying to keep things low carb, you can serve this chicken over a steamed vegetable, like asparagus or broccoli, which would also be awesome with the creamy sauce. So let’s get this dinner started! From budgetbytes.com.

Creamy Spinach Artichoke Chicken


Serves 4

Ingredients:

2 boneless, skinless chicken breasts (about 1-1.25 lb. total)
salt & pepper to taste(if tolerated)
1 Tbsp cooking oil
4 oz. fresh spinach (or frozen *see notes below)
1 12oz. jar quartered artichoke hearts in water (without problem ingredients)
4 cloves garlic
1 Tbsp butter
1/2 cup chicken broth (without problem ingredients)
1/2 cup sour cream
4 oz. cream cheese
1/4 cup milk
1/4 cup grated parmesan (if tolerated)


Directions:

1. Place the chicken on a cutting board and cover with a sheet of plastic to prevent splatter. Use a mallet or rolling pin to gently pound the chicken out to an even thickness (about 3/4-inch thick). Slice each chicken breast in half to create two pieces each. Or, use thin sliced chicken breast filets. Season the breasts with a pinch of salt and pepper.

2. Heat the cooking oil in a large skillet over medium. Once hot, swirl the oil to coat the surface of the skillet. Add the chicken breasts and cook until golden brown on each side and cooked through (5-7 minutes each side).

3. While the chicken is cooking, roughly chop the spinach into smaller pieces. Drain the artichoke hearts and roughly chop them as well. Mince the garlic.

4. Once the chicken is cooked through, remove it to a clean plate and cover to keep warm. Add the butter and minced garlic to the skillet and continue to sauté over medium for one minute or just until the garlic begins to soften.

5. Add the chicken broth to the skillet and stir to dissolve the browned bits from the bottom of the skillet. Cut the cream cheese into chunks and add it to the skillet along with the sour cream. Whisk the ingredients together and continue to cook over medium, whisking continuously, until the cream cheese is fully melted and the sauce is smooth. Add the milk and stir until smooth again.

6. Add the Parmesan, a pinch of red pepper flakes, and some freshly ground pepper to the skillet. Continue to heat and whisk for a couple minutes more. Finally, stir the spinach into the sauce, a handful or two at a time, until wilted (this should only take about a minute), then stir in the artichoke hearts.

7. Return the chicken to the skillet and spoon the creamy spinach artichoke sauce over top. Serve hot.


Notes:

To use frozen spinach in place of the fresh spinach, just thaw the spinach and squeeze out as much moisture as possible. Add it to the sauce at the same point in the recipe as the fresh spinach is added in the directions.

Grilled Chicken Salad with Poppyseed Dressing

Tasty, nutritious, what more could you want! Recipe created by Kerri Cole (@icfood4u). From callieknutrition.com.

Grilled Chicken Salad with Poppyseed Dressing


Ingredients:

✨Chicken
8 chicken breasts
1/2 cup olive oil
2 tsp kosher salt
2 tsp garlic powder
2 tsp onion powder (if tolerated)
1/4 cup brown sugar

✨Salad
Romaine, chopped
Cucumbers, chopped
Almonds
Goat Cheese

✨Poppyseed Dressing
1/4 cup pear juice
1/4 cup light olive oil (or canola oil)
1/8 teaspoon onion powder (if tolerated)
1/4 teaspoon salt
1 Tablespoon honey (more or less to taste)
1 teaspoon poppyseeds


Directions:

Marinate Chicken: Mix oil and seasonings in a bowl. Pour over chicken and marinade for at least one hour but not more than 24 hours. Grill the chicken until done.

Mix the dressing: Blend all ingredients except the poppyseeds. Taste and adjust honey and seasonings as needed. Blend completely. Finally, add poppyseeds and stir.

Serve chicken and dressing over a bed of lettuce and cucumbers, and top with almonds and goat cheese.