Bacon wrapped and cheese stuffed Dates

I have recently discovered Dates and am obsessed with them.  So I started googling recipes and found this one on Pinterest.  Only 3 ingredients and super simple.   I made them for brunch and loved them so much I made them for dinner the same day!  I can't wait to bring these to Pot Luck's and wow everyone!!

Ingredients:
1/2 Cup Goat Cheese
12 Dates
6 strips bacon (be careful of presevatives)
12 toothpicks

Directions:

Slice dates open and stuff with approx 1 tsp goat cheese.  Smush closed.  Cut bacon strips into halves.   Wrap around dates and used toothpick to secure.   Bake at 375 for 15-20 minutes turning halfway through.   

Shortcut Mashed Potatoes

I love homemade mashed potatoes, but I hate peeling potatoes more!!!  So I came up with this shortcut way to make them and skip all the peeling!!!! 

Ingredients:
4 Cups Frozen Potatoes (I use cubed kind)
4 Cups Chicken Broth
1/2 tsp Salt
Dash of Pepper
1 Tablespoon Half/Half (could probably use milk or possibly leave out all together if you don't have any on hand)

Directions:
Boil potatoes in chicken broth until soft.  Drain.   Put potatoes in Bowl and add Salt, Pepper, Half & Half and mix in mixer until fluffy.

**note, this serves about 2.  The potatoes mush during the boil and you'll lose some when you drain.   A Small price to pay for NO PEELING!

Zucchini Pie

Holy deliciousness!!!!!   An accidental find in my Taste of Home Cooking Magazine... realized I had all the ingredients and gave it a shot lost minute.  SO glad I did!!! 

Ingredients:
3 eggs1 Cup grated parmesan cheese
1/2 Cup Olive Oil1 Tbsp minced parsley
3 cloves garlic
1/4 tsp salt
1/8 tsp pepper
3 Cups slices succhini
1 Cup biscuit/baking mix
1 small onion

Directions:
In  a large bowl whisk the first 7 ingredients.  Stir in the zucchini, baking mix and onion.  Pour into a greased 9-in. deep dish pie plate.  Bake at 350 for 35 minutes or until lightly browned.

Italian Risotto

The other night I was all out of ideas for new dishes  and asked the hubs if there was anything he'd like me to learn how to cook.   We watch alot of cooking shows together so he said, "Risotto".  They are always making Risotto on those shows and we even googled it once cause we weren't sure what it was.  Yes... me... the girl with a cooking blog... didn't know what risotto was.  Hey, I'm just an ordinary gal trying to cook without acids!  Lol!  Anyways, I found this recipe that was really simple and made it with my newly discovered Pork Loin recipe that I'm obsessed with... OMG, best all around meal ever!!!!

Ingredients: 
3 Tablespoons Butter 
1-½ cup fancy rice (Arborio or Orzo) 
3 cups Chicken Or Vegetable Stock 
6 Tablespoons Fresh Chopped Basil
 1 cup Parmesan Cheese (I used 2/3 Cup cause that's all I had...still good!)
½ teaspoons Salt 
¼ teaspoons Pepper

Directions:
Melt the butter over medium heat. Add the rice and saute for a few minutes, until the orzo starts to get golden brown. Add the broth and cover and simmer for 20 minutes, until all the broth has been absorbed. Remove from the heat, add the basil and Parmesan and salt and pepper to taste.

Creamy Garlic Pasta

A very yummy... very filling... very garlicky pasta!!!!  Found on Pinterest.   I made two versions.... one for me and one for the non-fish-eating-hubby.   Both were yummy!!

Ingredients:
2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼  tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti or angel hair pasta
1 cup grated parmesan cheese
¾ cup heavy cream
2 tbsp chopped fresh parsley
Optional: 8-12 Large Shrimp


Directions:

In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil. 

Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

If doing the Shrimp version, Saute shrimp in 1 Tbsp butter, 1 Tbsp Olive Oil, & 3 cloves garlic for 4-5 minutes.   Serve on top of pasta. 

Cheesey Broccoli

Ok, this recipe is barely even a recipe.  But I use my blog to create my grocery list and I don't want to forget how delicious this healthy side was!!!

Ingredients:
Fresh Broccoli
Sliced white American cheese
Salt & Pepper to taste

Directions:
Remove stems from broccoli.   Steam broccoli for about 5 minutes.  Add sliced cheese until just melted.   Remove from heat and sprinkle with salt & pepper.

Easy Cubed Potatoes

I wanted potatoes with my dinner, but I just didn't have the energy for my scalloped potatoes or anything that would take longer than 5 minutes to prepare.  So I took some red potatoes, didn't even peel them, and mixed them with olive oil and spices.  And they were good! Who says you have to slave in the kitchen to have a fab meal?  This recipe proves otherwise!!!

Ingredients:
3 large red potatoes
1 tsp garlic powder
1 tsp oregano
1 tsp kosher salt (kosher salt isn't as strong, if using table salt, I'd use half the amount)
1/4 tsp black pepper
1/4 Cup olive oil

Directions:
Cut Potatoes into small cubes.   Toss in all ingredients.  Spread on foil lined cookie sheet (for easier cleanup).   Cook at 425 for about 30 minutes....tossing about halfway through.

Serves 2

Roasted Veggies

The first time I tried this recipe, I roasted the veggies for too long for my taste.  I'm told roasted vegetables are suppose to be soft and creamy, but to me they were just plain soggy.   This time, I cut the cooking time in half and viola.... perfectly crisp, hot and delicious veggies!   Pair this with some grilled chicken and you got a recipe for a low-calorie dinner that's big on taste!!  Even the hubs who was shy about the eggplant gave it two thumbs up!  Thought about puree'ing the leftovers to make a vegetable pasta sauce, but never got around to trying it before it went bad.   A cooking adventure for another day I suppose....

Ingredients:
1 Zucchini
1 Eggplant
1 Red Bell Pepper
1 small Yellow Onion
1 Tbsp dried Rosemary
1 tsp garlic
1/2 tsp Kosher Salt
1/2 tsp Pepper
Drizzle Olive Oil

Directions:
Preheat oven to 350.  Cut all vegetables up into desired shapes.   Toss with spices and Oil, making sure the oil is coated well.   Spread out onto a baking pan (I put foil down first for easier cleanup) and bake about 30-45 minutes.

No Tomato Salsa

I've been on a Mexican kick lately and this idea just popped in my head.   I tried it out and it was so good!! The hubs is still raving about it.   In his words, it has an "after kick".

Ingredients:
1 Red Pepper
1/2 can Sweet Corn
1/2 packed cup Cilantro
2 Tbsp Olive Oil
1 clove Garlic
1/3 small Onion
Tortilla chips

Directions:
Saute 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.

Mom's Thanksgiving Stuffing

My absolute favorite thing to eat on Thanksgiving is my Mom's Stuffing.  It is so delicious!  It can also be used to stuff things like Pork Chops or Chicken.

Ingredients:
3/4 package of white bread (I use Nature's Own brand)
2 Eggs
1/4 Cup melted Butter
1 tsp Poultry Seasoning
1 tsp Onion Salt (careful, could be a trigger for some)
1 Tbsp Parsley Flakes
Salt & Pepper to taste

Directions:
 Tear the bread into small pieces.   Add all the seasonings to the bread.   Pour egg and melted butter over bread and mix well.  Stuff in meat of your choice.

Zucchini Cakes

One of my new hobbies is looking up recipes on Pinterest.   There's quite a bit of IC friendly recipe ideas out there... or ones that with only a couple modifications could become IC friendly.   This was my first recipe I found on there and it turned out so good.  It's meant to be an appetizer, but I made it as a side dish to chicken.   It got two thumbs up from the hubs.

Ingredients:
-1 large zucchni grated, excess water removed (Note: To do this, after you grate the zucchini, put the grated zucchini into paper towels and squeeze to release the water
-1/2 cup freshly grated Parmesan cheese
-1 cup Panko bread crumbs (I found these next to the Asian food in my Supermarket)
-sprinkle of ground nutmeg, about 1/8 teaspoon (Note: If you add too much it can quickly take over the taste, less is more)
-1/4 teaspoon paprika (This is a no-no, but I seem to be able to handle a bit of no-no foods lately.   Feel free to omit)
-1 clove garlic, minced
-1 egg
-salt and pepper to taste
-1 to 2 tablespoons olive oil


 Directions :
Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties.  Heat olive oil in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3-4 minutes per side. Serve.

Makes 8 cakes

Baked Corn

An easy side item when you want to spruce up your vegetables.

Ingredients:
2 cans of whole kernel corn
1 can cream style corn
2 eggs
1/2 C sugar
1/4 C butter
black pepper to taste

Directions:
Mix well and bake in dish for 1 hour at 350.

Crunchy Potato Casserole

I am so proud of this recipe because I made it up all by myself and it was fabulous.  In a daring move, I served it for the first time at a dinner party.   Luckily it was so good, everyone got seconds!!  My measurements may be a little off since I just threw stuff together.  It's pretty easy to eyeball it though.

Ingredients:
1/2 bag frozen hash browns (cubed kind)
1 Cream Soup Substitute
1 C cottage cheese
1/2 C mild cheddar cheese (on the maybe list, feel free to leave out)
2 C crushed Corn Flakes
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

Spiced Pears

Simple but yummy.  A true comfort food.    I had it as a side, but would be delicious over some cold vanilla ice cream as a dessert. 

Ingredients:
Pears (I used canned for convenience)
Honey
Cinnamon

Directions:
Preheat oven to 350.   In a small casserole dish add pears.  Drizzle honey over and pears and sprinkle generously with Cinnamon.   Cook about 20 minutes until hot and juices bubble.  

Maple Glazed Carrots

I had some leftover carrots after making my Mediterranean Vegetable Pasta so I tried this recipe as a side with my Creamy Mushroom Chicken.   The hubs and I ate them up... so yummy and a breeze to make!

Ingredients:
2 Cup Carrots
1/8 cup Maple Syrup
1/3 Cup Water
1 Tbsp Butter
Salt to taste

Directions:
In a skillet, combine ingredients.  Bring to a boil.  Reduce heat and simmer until carrots are tender and liquid has reduced to a glaze, about 12-15 minutes.  If carrots are tender before liquid has thickened, uncover, increase heat to medium-high, and cook until liquid forms a glaze.

Roasted Potato Medley

Although I fell in love with my Scalloped Potato recipe, I decided to give this one a try because everyone needs at least 2 good potato recipes... probably more.   This one called for Tarragon, which is IC Friendly, and I had never cooked with it before.   It was delicious!!!  We had it as a side to steaks along with green beans.   Was a fulfilling meal all around!

Ingredients:
1 Sweet Potato
1 Yukon Gold Potato
Olive Oil
Dried Tarragon
Kosher Salt
Black Pepper (if you can tolerate)

Directions:
Preheat oven to 425.  Peel and cube potatoes.   Boil potatoes on stove for 3 minutes, drain thoroughly.  Spread the potatoes in a single layer on a large nonstick baking sheet (I placed aluminum foil down first for easier clean up).   Drizzle the potatoes with olive oil and sprinkle with tarragon, salt, and pepper.  roast the potatoes until browned and crisp, about 25 minutes.  Serve immediately.

Serves 2

Cheesy Garlic Toast

An added treat to any main dish!  I have been making homemade garlic bread for a while and only recently thought to add cheese.   Certainly made it taste even better, but also added to the calorie count.   Feel free to keep the cheese off if you're watching your waistline.  

Ingredients:
French Bread Loaf (I buy the mini kinds)
Butter
Minced Garlic (or Garlic Powder)
Shredded Mozzarella Cheese
Parsley

Directions:
Cut bread in half lengthwise.   Butter the top of each piece.   Sprinkle Minced Garlic, then Mozzarella, then Parsley.   Bake at 400 for about 5-7 minutes.  

Macaroni and Cheese

I'm not a huge Mac-n-Cheese fan, but my husband sure is.  Since boxed Mac-n-Cheese are out, I make this one from scratch when I want to make him happy.  You can use any IC-Friendly Cheese (like American).  I had a bunch of extra Mozzarella so I used that.   It wasn't as creamy of a cheese, but still tasted really good... and the hubs was very excited.   

Ingredients:

1 cup dried elbow macaroni (I used Penne cause that's what I had on hand)
1 teaspoon onion powder(if can tolerate)
1 tablespoon butter
1 tablespoon all purpose flour
1 1/4 cups milk
1 1/2 cups shredded Mozzarella Cheese (or any IC Friendly Cheese)

1 Tsp Dried Parsley

2 Pinch Salt

Cook pasta in unsalted water about 10 minutes or until tender but still firm. Drain well.

Meanwhile, for cheese sauce, in a medium saucepan melt butter and stir in onion powder and flour. Add milk all at once. Cook and stir until slightly thickened and bubbly. Add American cheese, stirring until melted.  Add Parsley and Salt. Stir in cooked pasta. Transfer mixture to a 1-quart casserole dish.

Bake in a 350 degree oven for 25 to 30 minutes or until hot and bubbly. Let stand 10 minutes before serving. Makes 4 side dish servings.

Scalloped Potatoes

I just made these tonight with Steak Kabobs and I'm pretty sure its my favorite potato recipe ever!  Wow, wow, wow!    I got this recipe here and the only thing I added was the pepper and parsley.   Even my picky Mom raved about them.  Superb!

 Ingredients:
3/4 Cup Butter
1/3 Cup Flour
3 3/4 Cup Milk ( I used skim)
4 to 5 large White Potatoes
2 tsp Salt
1/2 tsp Pepper
1 tsp Parsley  

Sauce:
In a large saucepan melt butter.  Remove from heat and stir in Flour.  Return to heat and add Salt, Pepper, Parsley.  Add milk, a little at a time, stirring constantly.  Cook and stir til thick and bubbly.  Cook 2 minutes longer.  Remove from heat.  Cool 10 minutes.

Potatoes:
Peel potatoes and slice 1/8" thick.  Add to sauce mixture.  Stir and coat potatoes thoroughly.  Pour into greased casserol dish.  Cover and bake at 350 for 45 minutes.  Remove lid and bake an additional 30 minutes.

(I halved the recipe and it served 3)

Spinach & Broccoli Salad with Homemade Croutons

The biggest challenge I had in making salads after diagnosed with IC was Salad Dressing and Croutons... the two best parts of a salad!!   I read a lot about using Cottage Cheese as a salad dressing on IC message boards, but admittedly had an unnatural fear of Cottage Cheese.  Something about the curds really freaked me out.   So the first time I made a salad dressing I took Cottage Cheese, Dill, Onion Powder and put it in the blender to smooth out the curds.   It was delicious!!  And now that I've been eating Cottage Cheese for a while, I have gotten over my fear of the curds and can eat it without blending first.

Making Homemade Croutons is so much easier than I thought and just as good.   I literally made these the same time I made my salad and then just stuck them in the freezer to cool them off for about a minute before adding them to my salad.

In making a salad, salad dressing, or croutons... the only thing that holds you back is your own imagination (or in my case,  fear!).  Play with vegetables and friendly spices to find something you like.   Here's one of my favorites.  Not many ingredients, but was all that I had in my refrigerator today.   And as I sit here now, my belly is smiling because it was quite tasty and I feel good knowing I had a healthy lunch!

Ingredients:
For Croutons-
1 slice of Bread (I use the heel), cubed
1 Tbsp Olive Oil
1/2 Tsp Garlic Powder
1/2 Tsp Dried Parsley
For Salad-
2 Cups packed fresh Spinach
1 Cup Broccoli, chopped
1 Tsp Dill (more or less per your taste)
For Dressing-
1/4 Cup small curd low-fat Cottage Cheese

Directions:
For Croutons-
Preheat oven 475.  Pour Olive Oil, Garlic, and Parsley in a small bowl.  Mix Bread squares in the mixture.   Place on a cookie sheet and bake about 5 minutes.  
For Salad-
In a bowl, mix together spinach and chopped Broccoli.    Top with Cottage Cheese, Croutons, and sprinkle with Dill.