Category Archives: I.C. Bladder Safe

Fluffy French Toast *

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I’ve made this amazing French toast recipe probably dozens of times by now and it never fails!  Follow the directions especially step 1 – SLOWLY whisk the milk into the flour or you will have flour pockets!  I warned you. 🙂 I usually double this recipe and freeze the rest. Enjoy…..

INGREDIENTS:

  • 1/4 cup flour
  • 1 cup milk
  • 1 pinch salt
  • 3 eggs
  • 1/2 tsp. ground cinnamon **
  • 1 tsp. vanilla extract**
  • 1 T. white sugar (or less, doesn’t matter)
  • 12 thick slices bread (I normally use brioche for the most flavor)

**Known IC irritants, tread carefully! Omit one or both of these to make it IC safe.

DIRECTIONS:

  1. Measure flour into a large mixing bowl.  Slowly whisk in the milk.
  2. Whisk in the salt, eggs, cinnamon, vanilla, and sugar until smooth.
  3. Heat a lightly oiled griddle or frying pan over medium heat. 
  4. Soak bread slices in mixture until saturated.  Cook bread on each side until golden brown.  Serve hot.  

Homemade Rice Krispies *

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Rice Krispies

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Note: This is an old post showing a time when I could have chocolate. My IC has worsened severely.  I can no longer have even a lick of chocolate, so tread cautiously.

I’ve bought Rice Krispies treats many years ago in the package and then I learned the extremely simple recipe that I will share with you.  Now I just make them at home in a few minutes and everyone loves them. 🙂  Bonus – almost no packaging to throw away, excluding your marshmallow bag!  I’m just all for natural ingredients lately with no preservatives, fake coloring or flavors, additives.

RICE KRISPIES TREATS:  “Ingredients:  TOASTED RICE CEREAL (RICE, SUGAR, SALT, MALT FLAVORING, NIACINAMIDE, REDUCED IRON, RIBOFLAVIN [VITAMIN B2], FOLIC ACID), MARSHMALLOW (CORN SYRUP, SUGAR, GELATIN, NATURAL AND ARTIFICIAL FLAVOR), FRUCTOSE, MARGARINE (VEGETABLE OIL [SOYBEAN AND PALM OIL WITH TBHQ FOR FRESHNESS], WATER, NATURAL AND ARTIFICIAL BUTTER FLAVOR [CONTAINS MILK], DATEM, ACETYLATED MONOGLYCERIDES, BHT FOR FRESHNESS, VITAMIN A PALMITATE, VITAMIN D), CORN SYRUP SOLIDS, CONTAINS TWO PERCENT OR LESS OF DEXTROSE, GLYCERIN, SALT, NIACINAMIDE, PYRIDOXINE HYDROCHLORIDE (VITAMIN B6), THIAMIN HYDROCHLORIDE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), SOY LECITHIN.“

 

INGREDIENTS:

  • 1/4 cup unsalted butter
  • 3 cups mini marshallows (10 oz. regular bag)
  • 6 cups Rice Krispie, or generic, cereal
  • Optional: safe treats to add, such as coconut chips/peanut butter chips (not chocolate, unfortunately).

DIRECTIONS:

  1. Spray a 13″ x 9″ pan with nonstick spray, set aside.
  2. Have all your ingredients measured and in bowls, ready to go.  This recipe goes quickly and mise en place is critical.  
  3. In a large saucepan, melt butter over low heat.
  4. Add mini marshmallows and continue to stir until they have completely melted.  Remove from heat.
  5. Stir in the cereal, coating them well with the melted marshmallow mixture.
  6. Add in any chips you can tolerate (coconut chips, peanut butter chips), mix well.  Add other ingredients or toppings as desired.
  7. Cut into squares once the mixture slightly cools (about 10 minutes), but before it really hardens!
  8. Before I receive hate mail, I’ll tell you step 8 is very important.  Clean your pan by putting it under warm water with some soap to soften the mess. 🙂

Creamy Banana Shake – Healthy Version *

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If you want a tasty and healthy shake you can make at home, look no further.  This one can be expanded to make it more dessert-like with the addition of chocolate syrup, or you can add more protein with peanut butter, or more fruity with the addition of strawberries – Strawberry milkshake, anyone?  I found this recipe in a very new cookbook by Katie Sullivan Morford, entitled, “Best Lunch Box Ever: Ideas and Recipes for School Lunches Kids Will Love”.  I am not sure this one is so portable, but it’s a good recipe nonetheless!  I put it all in my Ninja blender and my son loved it, so did I!

 

Makes 2 servings.  

INGREDIENTS:

  • 1 cup milk (I used 2%)
  • 1 1/2 medium frozen ripe bananas, cut into 6 chunks**
  • 2 tsp. honey 
  • 1 tsp. vanilla extract
  • 4 ice cubes 

**Some people can tolerate bananas. I used to be able to, now I can’t.  But maybe you can?

DIRECTIONS:

  1. Pour the milk into a blender, followed by the banana, honey, vanilla, and ice. 
  2. Blend until creamy and smooth with no banana chunks or ice chips remaining, about 1 minute.
  3. Pour into two cups. 

Prosciutto & Parmesan Rolled/Stuffed Chicken *

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What a great, simple recipe!  It was fun to roll and make!  It has a very deep, gourmet flavoring.  *Even though it says 4 boneless chicken breasts, I had to halve the breasts first because they were too thick. As you can see by the 2nd photo, it makes great and attractive leftovers.  From “Frugal Foodie” cookbook. 

 

INGREDIENTS:

  • 4 boneless chicken breasts*
  • 4 slices prosciutto
  • 4 T. Parmesan cheese, grated
  • 8-12 basil leaves —–(I put 3 leaves into each)
  • 1/4 cup all-purpose flour
  • salt, to taste
  • 3 T. olive oil
  • 1 1/2 cups white wine or chicken stock**

    **If you use wine, it will not be IC safe.  Use a safe chicken stock. Please also check prosciutto’s ingredients to be safe!

 

DIRECTIONS:

  1. On a cutting board, pound chicken breasts flat with a kitchen hammer.
  2. Place 1 slice prosciutto, 1 T. Parmesan, and 2 basil leaves on each breast.  
  3. Roll up chicken breasts and secure with wooden toothpicks. 
  4. Roll each breast through flour to lightly coat, season with salt.
  5. In a large pan heat olive oil and saute chicken over medium heat until golden brown on all sides.
  6. Add 1 cup wine/chicken stock to pan, cover and reduce heat.  Simmer 15-20 mins, turning several times, until chicken is tender and cooked through.
  7. Remove from pan, increase heat and add remaining 1/2 cup of wine/chicken stock.  
  8. Deglaze skillet and reduce liquid to form sauce.  
  9. Season with salt, spoon over chicken, and serve. (I recommend letting it rest for 10 mins. though before serving). 

 

Bacon Potato Frittata *

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I’ve made omelets, eggs, and quiches before, but this was my first frittata.  I used what I had on hand: bacon and potatoes.  Next time I’ll try to add some bell pepper and other ingredients.  It was pretty simple, you just have to make sure you do not burn your potatoes on the bottom layer.  I omitted the green onion.  I used fresh basil from the garden.  🙂  Enjoy!

INGREDIENTS:

-4 slices bacon, cut into 1/2 inch pieces
-2 medium potatoes, cut into 1/4 slices
-6 large eggs, lightly beaten
-1/4 cup milk
-1/4 teaspoon salt
-1 1/2 cups grated Parmesan cheese
-1/2 cup thinly sliced green onion**
-2 teaspoons finely snipped fresh basil or 2 teaspoons dried basil, crushed
-sour cream as a topping (optional)

**Some people are irritated by onion, tread carefully!

DIRECTIONS:

  1. Using a large, nonstick skillet, cook bacon pieces until crisp.
  2. Reserve 2 T. of bacon drippings.
  3. Drain bacon pieces on paper towel.
  4. Add potato slices to skillet with reserved bacon drippings.
  5. Cover and cook over medium heat for 12 to 15 minutes until tender and lightly browned.
  6. Turn potato slices over and turn down heat to prevent over-browning (if necessary).
  7. In large bowl, beat eggs, milk, and salt until combined.
  8. Stir in cheese, green onion, and basil.  Set aside.
  9. Spread cooked potatoes in an even layer over the bottom of skillet.
  10. Sprinkle the bacon over the potatoes.
  11. Pour in egg mixture.
  12. Cover, reduce heat to medium low.
  13. Cook 15 to 20 minutes until top surface of egg is set.
  14. Decrease heat to low if necessary, to allow center to cook without over-cooking the edges.
  15. Loosen edges of frittata from pan, carefully invert onto large serving plate.
  16. Cut into wedges.
  17. Put a dollop of sour cream or salsa on top right before serving, if desired.

Quick Elephant Ears *

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I like this recipe because it is so fast, simple, and tastes like an elephant ear without being deep fat fried!  Or, if you’re very picky, it tastes similar to an elephant ear from the fair!  That amount of sugar and cinnamon mixture yielded us about 3-4 tortilla toppings, but it will depend on how much topping you like.  I like to brush on a little honey to keep the sugar/cinnamon mixture sticking to the tortilla.  You want a fairly medium to high heat here to make the tortilla puff up a little and brown, otherwise it just tastes like a regular tortilla!  

 

INGREDIENTS:

  • 2 tablespoons plus 2 teaspoons regular white sugar
  • 1/4 tsp. ground cinnamon **
  • vegetable oil for frying (use your judgement)
  • 1 (7 inch) white flour tortilla 

**Known IC irritants, tread carefully!  To make this IC safe remove the awesome cinnamon. I know, I’m sorry!

DIRECTIONS:

  1. Combine sugar and cinnamon in a shallow bowl or large plate, set aside.  
  2. In a skillet, heat some vegetable oil.  Place one tortilla at a time in skillet.  Cook for 5 seconds or until brown in spots on one side.  Turn and cook 10 seconds longer, or until browned on the other side.  
  3. Brush with honey if desired. 
  4. Place in sugar mixture and turn to coat.  
  5. Serve immediately.  

Vegetable Minestrone Soup *

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This soup is a winner.  I have ALWAYS wanted to make minestrone soup and usually the 20-30 ingredient list scared me off.  Finally, I found a recipe that looked similar to an Italian restaurant we recently went to.  It’s perfect.  I just suggest cooking it longer than the recipe states to meld the flavors more and make the veggies more tender.  If you use veg. stock instead of chicken stock and omit the cheese, it’s vegan.  As usual, I omitted the onion and garlic and opted for powder.  For ease I used the crushed tomato can. Enjoy!

 

INGREDIENTS:

  • 4 tsp. olive oil
  • 1 yellow onion, chopped, or onion powder**
  • 4 garlic cloves, minced
  • 2 carrots, peeled, halved lengthwise, and thinly sliced
  • 1-2 celery stalks, thinly sliced, with some celery leaves chopped thin
  • 1 potato (any kind), peeled and cut into 1/2″ cubes
  • 1 medium zucchini, cut into 1/2″ cubes
  • 1/4 cup minced fresh basil or 1 T. dried basil
  • 1 tsp. dried oregano, crumbled
  • 2 large bay leaves
  • 4 med. tomatoes, peeled cored seeded and chopped – or 1 large can (28 oz) crushed tomatoes, with juice**
  • 5 cups low-sodium chicken broth
  • 1/4 lb. green beans, trimmed and cut into 1-in. pieces
  • 4 oz. rotelle or other tubular pasta (I used 2 oz. uncooked pasta and boiled it separately).
  • 2 cups cooked and drained white beans, such as Northern beans
  • 1/2 cup Parmesan cheese, grated (optional)
  • 3 T. minced parsley

To make this IC safe, definitely omit the tomatoes and increase chicken broth to 6-7 cups.  

DIRECTIONS:

  1. In a large heavy pot, heat olive oil over low heat 1 minute.
  2. Add onions and garlic, saute 5 mins or until soft.
  3. Increase heat to medium and add carrots, celery, potato, zucchini, basil, and oregano.  Cook, uncovered, 5 mins, stirring occasionally.
  4. Add tomatoes, chicken broth, and bay leaves.  Bring to a boil.
  5. Then reduce heat, simmer uncovered, 20 minutes.
  6. Add green beans, cover and simmer 10 mins. or until beans are tender but still crisp.  Remove bay leaves.
  7. Cook pasta according to package directions, omitting salt.
  8. Drain and add pasta to soup along with beans of your choice.
  9. Cook until heated through, about 3-5 minutes.  Simmer more if potatoes are not tender. 
  10. Ladle into bowls and sprinkle with cheese and parsley. 

 

 

 

The Best Chicken Pot Pies *

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These were fantastic!  That is all there is to say.  I found this on Allrecipes.com. 🙂  They are savory, perfectly cooked pot pies!  You can use pre-made pie dough or make your own.  I made my own and it was great.  I am usually not a fan of boiling, but it was flavorful and very tender. A+!  I used five ramekins (technically souffle dishes) and it was a perfect size for us.   I went light on the butter for the roux and it worked out nicely.  I also used the pie crust on just the top to save calories and again, no problem!

Original recipe makes 1 – 9 inch pie or about 5 ramekins
INGREDIENTS:
  • 1 pound skinless, boneless chicken breast halves – cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion*
  • 1/3 cup all-purpose flour
  • /2 teaspoon salt
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk

  • 2 (9 inch) unbaked pie crusts (Or homemade dough

*Onion can flare some patients, so please know if you can use it first.

Directions

  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Broccoli Ham Quiche *

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This is an excellent quiche recipe.  I made my own crust in the processor and it was excellent, easy, and perfect!  I accidentally set the temp. wrong but it turned out fine and  I froze the remainder slices individually and successfully (first in saran wrap and then in a freezer bag).   Defrost in your microwave or at room temp. and it comes back perfectly.  I made the quiche crust in the food processor with the recipe below in the link.  It was A+.  Great flavor!

INGREDIENTS:

  • 1 refrigerated pie crust, softened as directed on box or make your own quiche crust, recipe here.
  • 1 1/2 cups cubed cooked ham
  • 1 1/2 cups shredded Swiss cheese
  • 1 cup fresh broccoli, chopped, uncooked, and most of the stems removed
  • 4 eggs, large or bigger
  • 1 cup milk
  • 1/2 tsp. coarse salt or regular

DIRECTIONS:

  1. Defrost your pie crust according to the box, or make the quiche crust recipe in the link.  I did not pre-bake the quiche crust before putting my ingredients in.
  2. Heat oven to 375° and place pie crust in 9″ glass pie pan.
  3. Layer ham, cheese, and broccoli in crust-lined pan.
  4. In medium bowl, beat eggs and milk with fork or whisk.  Stir in remaining ingredients, pour mixture over broccoli.
  5. Bake 35-45 minutes or until knife inserted in center comes out clean.
  6. Let stand 5-10 minutes before serving.

 

Puffed Apple Pancake *

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This is a wonderful breakfast treat.  I didn’t have enough Golden Del. apples on hand, even though I planned well, so I used 3T. butter instead of 4.  It turned out flavored like apple pie, mixed with an omelet, and a pancake.  It was awesome.  I suggest eating it on day 1 though, that’s when the flavor and rise was the best.  Within 30 minutes it falls to a thin height and won’t be as attractive. 

Ingredients

  • 1 cup whole milk
  • 4 large eggs
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract**
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon**
  • 2/3 cup all purpose flour
  • 4 tablespoons (1/2 stick) unsalted butter
  • 12 ounces Golden Delicious apples (about 2), peeled, cored, thinly sliced
  • 3 tablespoons (packed) golden brown sugar
  • Powdered sugar (optional)

**To make this IC safe, at least remove the cinnamon, possibly the vanilla if it bothers you.

 

Preparation

  • Preheat oven to 425°F.
  • Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended. Add flour and whisk until batter is smooth.
  • Place butter in 13×9-inch glass baking dish. Place dish in oven until butter melts, about 5 minutes.
  • Remove dish from oven. Place apple slices in overlapping rows atop melted butter in baking dish.
  • Return to oven and bake until apples begin to soften slightly and butter is bubbling and beginning to brown around edges of dish, about 10 minutes.
  • Pour batter over apples in dish and sprinkle with brown sugar.
  • Bake pancake until puffed and brown, about 20 minutes. Sprinkle with powdered sugar, if desired. Serve warm.