Chicken Pasta with Veggies

It seems like I haven't posted in forever!  Probably because I haven't.  I'm finding it harder to come up with new recipes.  Thankfully I found this one on Pinterest.... changed it slightly to add some flavor.   It is a FAVORITE!   I've actually cooked it several times... I'll eat it for three days and not even care that I'm eating the same meal three days in a row!  Now that's a good recipe!!

Ingredients:
8 ounces angel hair pasta
2 cans organic chicken (or about 1lb of cooked chicken... I use can for ease when I can)
2 Tbsp Olive Oil
2 medium carrots sliced diagonally
1 1/2 Cups fresh broccoli
3 tsp Minced Garlic
1 1/2 Cups Chicken Broth
1/2 Cup grated Parmesan Cheese
2 tsp dried Basil
2tsp Thyme
1/2 tsp Salt

 Directions:
1. Cook Pasta according to package.
2.  In a skillet cook carrots in oil for 5 minutes, stirring occasionally.   Add Broccoli and garlic, cook 2 minutes longer.  Stir in the chicken, broth, cheese, basil, thyme and salt.  Bring to a boil.  Reduce heat; simmer, uncovered for 6 minutes or until vegetables are tender.
3. Drain pasta;  serve chicken & veggie mixture over pasta... I usually pour some of the broth on the pasta as well.   Enjoy!

Yields about 5-6 servings.  

Potato Soup

I have Stu's Grandmother's recipe for potato soup that I adore and every time I try a friendly potato soup, I find myself wishing I could still have this one.  So I got the recipe out the other day and realized the only non-friendly ingredients were 2 can's of soup... then thought, "wait a minute, I have a "soup substitute"!!!.  So I set out on a mission to make my altered version of Mamaw's soup.  Now it's been a while since I've had the original, but from what I can remember, it is just as good!! Delicious!!! I love my soups hearty and this fit the bill.  I am so excited to add potato soup back into dinner rotation!!!

Ingredients:
1 32 oz bag southern style frozen hash browns
3 Cups chicken broth
1/3 chopped medium onion
1/2 cup chopped celery
1/2 cup chopped Carrots
1/4 tsp pepper
2 tsp salt
1 to 2  cream soup substitutes  (2 for soupier)
Any friendly cheese for garnish (if desired)


Directions:
In a large pot combine all ingredients.  Bring to a simmer and then cook about 30-45 minutes, until vegetables are tender.    Garnish with friendly cheese if desired.  I also eat mine with crackers, yummy!

Chicken & Rice Casserole

I am so excited about this recipe for three reasons:   1) I made it up all by me-self, go me! 2) It is so easy to make and 3) It was stinkin' yummy!!    A new pantry staple, love those!!

Ingredients:
2 large cans Valley Fresh 100% Natural White Chicken in Water (could probably use one, but I like lots of chicken)
1 c cooked white rice (cooked in chicken broth instead of water to add flavor)
2 c chicken broth
1 small can sweet peas
1 serving cream soup substitute
1 slice kraft american cheese, tore into pieces (could leave out)

Directions:
Cook the rice in the chicken broth.  While rice is cooking, make cream soup substitute.  When done combine rice, chicken, peas, soup,cheese, and mix well.  I sprinkled a little extra salt & Pepper on mixture as well.  Cook at 350 for approximately 35 minutes.

Made 3 servings

Orange Beef Stir Fry

I was looking for a recipe to use some leftover beef cubes I had and found this in one of my IC Cookbooks, Confident Choices.   The hubs and I loved it.   It is in our top 5 of all home cooked meals of all time...even non-IC meals.   Yes, that good!!!

Ingredients:
1 lb boneless beef cubes
1 t olive oil
1 clove garlic
2 cups broccoli florets
1/2 cups carrots, julienned (I bought baby carrots and sliced them in half lengthwise)
1 1/2 cups Cream Soup Substitute
2 t molasses
1 t orange zest
1 t salt (I used a little under 1 t)
Dash pepper, if tolerated

Cooked White Rice

Ingredients I did not add:
1 medium onion (starting to think I can't handle these)
1/4 cup water (I like my sauces very creamy)

Directions:
 Heat oil over medium heat in skillet or wok.   Add the beef and garlic;  cook until the beef is starting to brown.  Toss in broccoli, carrots, and onion.  Cook for additional 5 minutes.

Add soup substitute, water, molasses, zest, salt, and pepper and heat to boiling.  Cover, reduce heat to low.  Cook additional 5 minutes or until the vegetables are tender.  Serve over rice.

Serves 4

Sweet White Pizza

I've tried three different IC Friendly Pizza recipes and came up with this one that is a combination of my favorite parts of each.  It can be easily changed to adapt to your taste by adding and subtracting vegetables. However, I would suggest trying this recipe as-is because it is so good!

Ingredients:
Boboli Original Pizza Crust (I can handle this one w/ Prelief, but you can also make a simple crust from scratch which I have done before)
1 Cup Heavy Cream
1/2 Tsp Minced Garlic
3Tbsp Butter
1 Tbsp Cornstarch (to thicken sauce)
1/2 Cup Mozzarella Cheese
1/4 Cup Feta Cheese
1/4 Cup Fresh Spinach
1/4 Cup Fresh Basil
1/4 Cup sliced Black Olives
1 Small Onion chopped
1-2 Tsp Brown Sugar
Sprinkle dried Oregano

Directions:
To make the sauce, combine Cream, Garlic, 1Tbsp Butter, and Cornstarch.  Heat in pot until until thickened.  Add sauce to pizza crust.   Caramelize the onions by sauteing in 1 tbsp butter until golden.  Once Golden add another tablespoon butter and Brown Sugar.   Cook until all brown sugar has melted.   Add the onions, Black Olives, most of the Mozzarella, Spinach, Basil, the rest of the Mozzarella, Feta, and finally sprinkle with Oregano.   Bake at 450  for 8-10 minutes.

IC Friendly Chicken Nachos

Yes, we can still have nacho's!!!  This version I make is hearty and will fill your belly for sure!

Ingredients:
Cooked Chicken Diced (I sprinkle mine with onion powder and grill in Olive Oil)
Tortilla Chips
Black Beans, rinsed well (Omit if you can't handle these or are unsure and are being safe)
Green Onion, diced
Red Bell Pepper, diced
Mozzarella Cheese
Sprinkle Cumin (I think this is on the maybe list.  I can handle it in small amounts on a good bladder day)

Directions:
Spread Tortilla Chips on oven pan (put down foil first for easier clean up).  Layer each chip with all ingredients above (I'm very generous with the cheese) and sprinkle very lightly with Cumin.   Make as many layers as you wish.   Bake at 400 about 10 minutes until cheese is melted and starts to golden.