Slow Cooker Pork Chops with Garlic and Brown Sugar

Slow cooker pork chops are so juicy and tender that they practically melt in your mouth, and the flavors are perfectly balanced, thanks to the heavenly combination of garlic and brown sugar. It's the ultimate comfort food that not only satisfies your taste buds but also warms your soul. From jerseygirlcooks.com.

Slow Cooker Pork Chops with Garlic and Brown Sugar


Ingredients:

2 tablespoons olive oil
6 bone-in pork chops ½ inch thick
1 teaspoon salt (if tolerated)
½ teaspoon pepper (if tolerated)
6 cloves of garlic minced (for the best flavor, use freshly minced garlic)
½ cup brown sugar


Directions:

1. Add olive oil to a large pan on medium to high heat. Season the Pork chops with the salt and pepper and sear for 2-3 minutes on each side or until brown.

2. Add the pork chops to the 6 quart slow cooker in a single layer then spread the garlic all over the pork chops. (It is ok if they are overlapping). Sprinkle the brown sugar over the top. You can do a double layer but you might have to adjust the cooking time if you adding more than the recipe calls for.

3. Cook on low for 6 hours. Remove from the slow cooker, top with the sauce and enjoy!



Variations/ Substitutions/Questions

Depending on your dietary preferences or ingredient availability, you can customize this recipe further. For example, if you prefer leaner protein, you can use boneless, skinless chicken breasts or thighs instead of pork chops. Additionally, you can experiment with different herbs and spices to tailor the flavor to your liking. You can adapt this recipe for beef (steaks or cubes), or even tofu/tempeh for a vegetarian version. Just adjust the cooking time based on the protein you choose.

Can I use boneless pork chops for this recipe?
Yes, you can use boneless pork chops if you prefer. Keep in mind that boneless chops may cook faster than bone-in chops, so adjust the cooking time accordingly to avoid overcooking and drying out the meat.

Can I prepare this in advance?
You can sear the pork chops and assemble the ingredients in the slow cooker the night before. Store the slow cooker insert in the refrigerator, and in the morning, simply place it in the slow cooker base and start cooking. This is a great time-saving option for busy mornings but you will still have a great dinner on busy weeknights.

Can I double the recipe?
You can easily double the recipe, however, don't overfill your slow cooker. A larger 8-quart slow cooker may be a better option if you plan to double the recipe.

Creamy Chicken Breast in Spinach Parmesan Sauce

This creamy chicken breast recipe is an easy one-pan chicken dish that will wow the entire family for dinner! This recipe has been modified to make it IC friendly. From eatwell101.com.

Creamy Chicken Breast in Spinach Parmesan Sauce

Yield: 3 servings


Ingredients:

2 chicken breasts (This recipe says 2 chicken breasts for 3 servings and the picture provided has 3 chicken breasts in it so you decide how much chicken you will need.)
3 tablespoons butter, divided
1/2 teaspoon salt and pepper, or to taste (if tolerated)
1 teaspoon oregano
1 medium onion, minced (if tolerated)
4 cloves garlic, minced
1 small jar roasted red bell pepper, (without problem ingredients) drained and chopped or make your own
1/2 cup chicken broth (without problem ingredients)
1/2 cup heavy cream
1/3 cup grated Parmesan cheese (if tolerated)
1 cup spinach (or more if you like)


Directions:

1. Thoroughly season chicken breasts with salt, pepper, and 1/2 teaspoon oregano on both sides.

2. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add chicken breasts and cook for about 4 minutes on each side until browned. Once done and no longer pink, transfer grilled chicken breasts to a plate and set aside.

3. To make the creamy spinach parmesan sauce, add the remaining tablespoon of butter to the same pan. Cook onion, garlic, 1/2 teaspoon oregano, and roasted bell pepper. Slowly add chicken broth, heavy cream, and Parmesan cheese and mix to combine until smooth while simmering for 2-3 minutes. Adjust seasoning with salt and pepper.

4. Add spinach to the mixture and continue cooking until wilted.

5. Add the chicken breasts back to the pan and reheat for 2-3 minutes.

6. Serve the creamy chicken breasts with spinach and parmesan sauce immediately, garnished with fresh chopped parsley. Enjoy! ❤️



TIPS

If you have large chicken breasts, pound them or slice them horizontally to even out the thickness. This will cook the chicken faster.

You can substitute crispy bacon (without problem ingredients) for roasted red bell pepper for a nice flavor.

For a variant of this creamy chicken breasts recipe, you can use chicken tenders instead of chicken breasts. They’re delicious and cook faster! Just keep an eye on them so they don’t overcook.

Blueberry Jam

Recipe was created/modified by Kerri Cole. (@icfood4u) From Kerri "This blueberry recipe does not have any lemon or irritating bladder ingredients (unless you are sensitive to sugar). It is delicious!" From callieknutrition.com.

Blueberry Jam


Ingredients:

2 cups fresh blueberries
1/4 cup sugar
3 tbsp water
1 overflowing spoonful of cornstarch


Directions:

1. In a blender, pulse the blueberries, water and sugar.

2. Add to a small sauce pan with the cornstarch and heat on medium-low for about 10-12 minutes until it becomes thick and sticks to the spoon. Taste and add more sugar if you like it sweeter.

3. Cool and store in the refrigerator.

Aunt Lou’s Fresh Apple Cake

My Great-Aunt Lou made a luscious fresh apple cake recipe that became a family tradition. My mom makes it for our annual beach trip to the Outer Banks. —Cristy King, Scott Depot, West Virginia. From tasteofhome.com .

Aunt Lou’s Fresh Apple Cake


Ingredients:

2 cups sugar
1 cup canola oil
3 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
3 cups chopped peeled Gala or Fuji apples (about 3 medium)
Confectioners' sugar


Directions:

1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.

2. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt and baking powder; gradually beat into oil mixture. Stir in apples. Transfer batter to prepared pan.

3. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes. Run a knife around sides and center tube of pan. Remove cake to a wire rack to cool completely. Dust with confectioners' sugar.


TIPS

Add 1 t. cinnamon (if tolerated) and 1/4 c. brown sugar to the apples before stirring them in. Substituted 1 t. baking soda for the baking powder. With these changes this is a moist cake with a bit of a crisp 'crust.' Each slice is packed full of apples. Ice it nor dust it with powdered sugar and it is delicious.

Million Dollar Dip

I have no idea why this is called Million Dollar Dip but it sure does taste like a million bucks! This is the perfect appetizer to bring to your next get together! It’s creamy, cheesy, and packed full of flavor. Plus, it’s so easy to make that it’ll be ready in no time! Serve this dip with crackers, chips, or even a fresh vegetable tray and I can guarantee, it will not last long! From thecountrycook.net .

Million Dollar Dip (this has been adapted to be IC friendly)


Ingredients:

8 ounce block cream cheese, softened to room temperature
1 ¼ cups sour cream (if tolerated)
2 cups mild shredded cheddar cheese
¾ cup real bacon bits or real bacon or use diced ham (all without problem ingredients)
4 green onions, thinly sliced (if tolerated)
1 teaspoon garlic powder


Directions:

1. Whip the 8 ounce block cream cheese, softened to room temperature and 1 1/4 cups sour cream together in a large bowl with an electric hand mixer.

2. Add 2 cups shredded cheddar cheese, 3/4 cup real bacon bits, 4 green onions, thinly sliced and 1 teaspoon garlic powder. Whip until combined.

3. Serve immediately or chill before serving with crackers or chips that are without problem ingredients.



FREQUENTLY ASKED QUESTIONS

What should I serve with this dip?
My favorite way to serve it is with a side of crackers or chips but it’s also delicious with tortilla chips (all without problem ingredients), or even veggies.

Can I make this ahead of time?
This dip is perfect to prepare ahead of time, and it only gets better with time. Alternatively, you can serve it straight away. However, if you choose to make it in advance and store it in the fridge, the consistency will firm up slightly. Just don’t forget to give it a stir before serving.

What other cheese can I use?
For a bit of variety in your cheese selection, try adding mozzarella or another cheese that you can tolerate.

What else can I add in?
I haven’t tried it, but I have heard that slivered almonds are tasty and you could try a teaspoon of dried ranch seasoning (McCormick Just Five Homestyle Ranch Dip, Dressing & Seasoning Mix if tolerated) to mix it up.

How to store Million Dollar Dip?
Store covered in the refrigerator for up to 5 days or freeze for up to 3 months.

Chicken Salad Sandwich

Satisfy your cravings with our IC-friendly Chicken Salad Sandwich – a delightful blend of tender shredded chicken, creamy cream cheese, and a burst of freshness from blueberries and celery. Crafted with care to cater to sensitive bladders, this recipe promises to deliver all the flavor and comfort of a classic chicken salad without any worry of discomfort. It’s versatile too! Serve it on IC-friendly crackers, rice cakes, or your favorite bread, or even enjoy on cucumber slices or as part of a refreshing lettuce salad. From callieknutrition.com.

Chicken Salad Sandwich


Ingredients:

1 cup shredded cooked chicken
2 oz cream cheese, softened
1⁄4 cup small blueberries
1⁄4 cup celery, minced
1⁄8 tsp. dill
1 tsp. brown sugar
Salt to taste


Directions:

Mix softened cream cheese (can microwave block for 10 seconds) with other ingredients.

Serve on IC friendly crackers, rice cakes or bread. Also delicious served on cucumber slices or with lettuce salad.


*Tips- You can make this with dinner leftovers or rotisserie chicken.

Chicken Stew

Okay guys, this chicken stew recipe is definitely at the top of my list of all-time favorite recipes! Chicken Stew is thicker and heartier than chicken soup, but lighter than a beef stew. The flavor is absolutely on point, it’s totally cozy, and it’s just one of those things that I could happily eat for three meals per day and still want more the next day. In other words, you have to try this chicken stew! From budgetbytes.com .

Chicken Stew


Ingredients:

1 yellow onion (if tolerated)
3 ribs celery
4 cloves garlic
1/2 lb. carrots
1.75 lbs. boneless, skinless chicken thighs
4 Tbsp all-purpose flour, divided
2 Tbsp butter
1 Tbsp olive oil
1.5 lbs. baby potatoes
1 tsp dried parsley
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried sage
1/4 tsp freshly cracked black pepper (if tolerated)
2 cups chicken broth (without problem ingredients)
2 cups vegetable broth (without problem ingredients)
1 Tbsp chopped fresh parsley (optional)


Directions:

1. Dice the onion and celery, mince the garlic, slice the carrots, and cut the baby potatoes in half before you begin.

2. Cut the chicken thighs into 1-inch pieces. Sprinkle 2 Tbsp of the flour over the chicken and toss until the chicken is evenly coated.

3. Add the butter and olive oil to a large pot. Heat the butter and oil over medium until they are hot and sizzling.

4. Add the flour-coated chicken to the pot with the butter and oil and allow the chicken to brown on all sides (avoid stirring until browned on the bottom). When the chicken is browned and there is a nice brown layer of flour on the bottom of the pot, remove the chicken to a clean bowl with a slotted spoon. The chicken does not need to be cooked through at this point, just browned on the outside.

5. Add the onion, celery, garlic, and carrots to the pot and continue to sauté until the onions are soft. Use the moisture released by the vegetables to dissolve and scrape the browned bits off the bottom of the pot.

6. Once the vegetables are slightly softened, add the remaining 2 Tbsp flour to the pot and continue to sauté over medium for about two minutes more. The flour will begin to coat the bottom of the pot again.

7. Return the browned chicken to the pot. Also add the potatoes, parsley, thyme, rosemary, sage, pepper, chicken broth, and vegetable broth. Stir to combine and dissolve any flour off the bottom of the pot.

8. Place a lid on the pot and allow it to come up to a boil. Once it reaches a boil, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, without a lid and stirring occasionally, for about 30 minutes or until the potatoes are tender and the broth has thickened.

9. Taste the stew and add salt if needed (I did not add any, but it will depend on the salt content of the broth you used). Add a tablespoon of fresh chopped parsley if desired, and serve hot.


How To Store Leftovers

This chicken stew gets even tastier the next day! Divide the stew into single serving portions, then refrigerate. The stew will stay good in the refrigerator for four to five days, or after chilling, you can transfer the portions to the freezer and store for about 3 months. Refrigerated or frozen chicken stew can be reheated using the microwave, or in a saucepot on the stove over medium-low heat, stirring often.