Category Archives: I.C. Bladder Safe

Raspberry and Apple Crisp *

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This is a wonderful recipe I adapted, it just comes out perfectly and is healthier (even though it’s still a dessert) than a traditional apple pie because it is lacking the caloric crusts.  Galas or honey crisp work especially well here.  ENJOY!

INGREDIENTS:

  • 4 cups sliced apples
  • 1/4 cup raspberries, if tolerated
  • 1 teaspoon ground cinnamon**
  • 1/2 cup water
  • 1 cup brown sugar (You can get away with 3/4 cup here to reduce the sugar; I’ve done it successfully).
  • 1/2 stick butter (4 tablespoons)
  • 3/4 cup all-purpose flour (You can do a half all-purpose and half whole wheat mixture)
  • 1/2 cup quick oats, optional but healthier! 

**Make this IC safe by removing the cinnamon. Omit raspberries if they bother you.

 

DIRECTIONS:

  1. Preheat oven to 350° degrees F. Grease a 8×8″ to a 10×7″ (approximately) pan.  The size doesn’t matter, it just may take longer to cook in a smaller pan.  (I used a glass pan).
  2. Place apples in prepared dish. Sprinkle raspberries randomly in the dish.  Sprinkle with cinnamon.  Pour water over the entire thing.
  3. In a bowl, cream sugar and butter together.  You can use a mixer or your clean hands.
  4. Gently blend in flour and quick oats.  Sprinkle this mixture evenly over apples.
  5. Bake in preheated oven 30-40 minutes until apples are tender and crust is golden.  Mine usually takes 40 minutes.   

Fluffy French Toast *

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WOW – all I can say is WOW.  This is the best French toast I’ve ever had.  It was perfectly flavored with just enough eggs, cinnamon, and more.  Be sure to use Texas toast or another thickly sliced toast (Challah, sourdough, etc) for best results.  If you use just the thin sandwich bread it will fall apart before you get it to the griddle.  It turned out beautifully and the rest of it will go in my freezer for later.  It’s a great way to get protein in those anti-protein kids and for us adults, to eat something other than pure carbs for breakfast!  It looked like too much cinnamon while mixing, but it tasted perfect.

 

Ingredients:

  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1 pinch salt
  • 3 eggs
  • 1/2 teaspoon ground cinnamon**
  • 1 teaspoon vanilla extract**
  • 1 tablespoon white sugar
  • 12 thick slices bread (Texas toast or Brioche, etc)

**Omit cinnamon or vanilla if they bother you.

 

Directions:

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

Zucchini Parmesan Chips *

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This is a great, healthy recipe off of Foodnetwork.com.  You simply slice up your zucchini, toss it in olive oil, and then cover it in your mixture of Parmesan/bread crumbs/salt/pepper.  Only at the last minute did I realize that it said freshly grated Parmesan like from a Parmesan brick of cheese.  Since I didn’t have that,  used the Parmesan in the container and mixed in some shredded mozzarella cheese; it still was tasty!  I will try it again with the preferred ingredient.  The near burnt cheese flavor was divine.  I used a metal baking pan with aluminum foil coated generously with cooking spray, nothing stuck!  I had to lessen the time slightly.  I had to make more Parmesan mixture as it wasn’t enough and/or I put too much mixture on, but it was worth it.

Ingredients:

  • Cooking spray
  • 2 medium zucchini (about 1 pound total)
  • 1 tablespoon olive oil
  • 1/4 cup freshly grated Parmesan (3/4-ounce)
  • 1/4 cup plain dry bread crumbs, like Panko or plain bread crumbs
  • 1/8 teaspoon salt

Directions:

  1. Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
  2. Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil.
  3. In a small bowl, combine the Parmesan, bread crumbs, and salt. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
  4. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

Pumpkin Bread *

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I love this recipe, it fills your home with a pumpkin aroma.  I make it year round!  The ingredients below make 2 loaf pans; so I usually divide it in half because we don’t eat that much of it.  It freezes well so you can definitely freeze the remainder!  One time I made it I did not have two eggs, so I used one egg + a heaping tablespoon of applesauce and it came out fine!  So next time I may just substitute applesauce for the two eggs!  For me, the one loaf cooked 90 minutes just like they said! 

INGREDIENTS:

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg**
  • 1 teaspoon ground allspice**
  • 1 teaspoon ground cinnamon**
  • 1/2 teaspoon ground cloves**
  • cups white sugar
  • 1 cup canola oil
  • 4 eggs, beaten
  • 2 cups solid pack pumpkin puree
  • 2/3 cup water

**Omit these ingredients if they bother you. 

DIRECTIONS: 

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.
  2. In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
  3. In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.
  4. Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.

 

America’s Test Kitchen Grilled All-in-One Burgers *

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I love America’s Test Kitchen and I love dependable cookbooks.  Their “The Best Simple Recipes” book is one of my favorites, this recipe comes from it.  We used this recipe for 6 burgers as we don’t like extremely large burgers.  It is just a glorious taste and it has B.A.C.O.N built in! 🙂

INGREDIENTS:

  • 8 slices bacon, chopped fine
  • 1 1/2 pounds 90% lean ground beef
  • 1 cup shredded sharp cheddar cheese
  • 4 teaspoons yellow mustard**
  • 2 teaspoons Worcestershire sauce**
  • 1/2 tsp. salt
  • 1/2 tsp. pepper**

**Known IC irritants, tread carefully! Omit these three irritants and you’ll still have a great burger! 🙂

 

DIRECTIONS:

  1. Cook bacon in large skillet over medium heat, stirring occasionally, until brown and crisp, 10-12 minutes.  Transfer to paper towel-lined plate.
  2. Break beef into small pieces in bowl, then add bacon, cheese, mustard, Worcestershire, salt and pepper.
  3. Lightly knead mixture by hand until combined.  Divide into 4 equal portions, then form each into loose ball and gently flatten into 1-inch-thick patty.
  4. Cover and refrigerate until grill is ready.
  5. Grill burgers over hot fire, without pressing on them, until well seared on both sides and cooked through, 4-6 minutes per side. 
  6. Transfer burgers to platter.  Cover with foil and let rest 5 minutes before serving.