Chicken Tacos

These chicken tacos are absolutely delicious and easy to make. Easy to make them just for yourself or for a dinner party!

Chicken Tacos
serves 2

6 Homestyle corn tortillas
1 1/2 cups of canola oil
1 plain rotisserie chicken from your local grocery store
Grated American cheese
lettuce
cilantro

• Heat oil in small skillet on medium-high heat. When you gently slide a tortilla in the oil and it bubbles, you know it is ready.
• While the oil is heating, debone the chicken.
• To make the taco shells place the tortilla in the hot oil for a couple seconds on each side, flip by using tongs. Then fold the tortilla in half and flip until golden brown.
• Place all taco shells on a paper towel-covered plate to soak up the oil.
• Fill with chicken, cheese, lettuce, cilantro or desired ingredients.

A new twist to your beverages

If you are tired of only drinking water try some peppermint tea! It will add a lot of flavor to your typical beverage routine. Brew one bag for a cup of hot tea (great for a coffee substitute) or make a pitcher and stick it in the fridge! It also tastes great with sugar or honey. And a side from its potent flavor, peppermint tea has been known to promote healthy digestion.

Loaded Mashed Potatoes

This recipe is so delicious you won't find it at a restaurant! Best of all, it's IC-safe.

Loaded Mashed Potatoes
Serves 2-4

6-8 medium sized red potatoes
1/2 a stick of butter
1/4 milk
1/4 cup American cheese, grated
2 Tbsp. chives, minced (freeze-dried chives in the shaker work just fine)
1 Tbsp. garlic powder
salt & pepper

• Wash and peel potatoes leaving a little bit of the skin on them
• Chop potatoes in about 1 inch by 1 inch cubes.
• Place potatoes in a medium sized pot and cover with water by about an inch. Bring to medium heat and let boil until potatoes are soft and can be smashed with a fork (about 15-20 minutes).
• Drain potatoes and smash. Add butter and milk. Mix well.
• Add garlic powder and salt and pepper to taste. Then add chives.
• Mix in cheese and serve!

Shrimp Pasta with Creamy Herb Sauce

It is hard to resist this delicious shrimp pasta. Make it for yourself and keep some for later or make it for guests and it will be a big hit!

Shrimp Pasta with Creamy Herb Sauce

Shrimp:
1lb of peeled, deveined shrimp
2 Tbsp. honey
1 Tbsp. dried parsley
2 tablespoons of Bragg’s liquid aminos

• Place shrimp in 9x12 dish, stir in honey, parsley, liquid aminos.
• Cook about 10-15 minutes at 400 degrees stirring occasionally so the shrimp cook evenly.

Pasta:

1 pound of capellini pasta
1 Tbsp. of chopped leeks
4-5 cloves of garlic crushed
1-2 tablespoons of extra virgin olive oil
1-2 tablespoons of cooking sherry
1 cup of heavy whipping cream
1 tablespoon flour or corn starch
Pinch dried dill weed

• Cook pasta according to directions.
• In a seperate pan, combine oil, garlic and leeks. Cook for about 5 min. on low to medium heat.
• Add cooking sherry. Cook another 5-10 min.
• Add most of the whipping cream. Let heat through.
• Take the corn starch or flour and put in a small bowl, add remainder of whipping cream and whisk until smooth. Pour into mixture in pan so that it will thicken.
• When it becomes the consistency that you like, add dill weed.
• Pour sauce over pasta.

Combine pasta and shrimp and serve.

Texas Gold Bricks

If you are a brownie lover that feels like you had to abandon one of your favorite comfort foods, this is the recipe for you. This lovely little cookie-like dessert will brighten anyone's tastebuds, with IC or not.

Texas Gold Bricks

1 Box yellow cake mix
1 egg slightly beaten
1 stick melted butter
1 tablespoon vanilla
1 (8 oz) cream cheese, softened
1 box powdered sugar
2 eggs beaten

• Mix the first 3 ingredients and press into a greased 9X13 pyrex pan.
• Mix the last 4 ingredients and evenly pour into the pan.
• Bake 1 hour to 1 hour 20 minutes at 300 degrees.

Seafood Chowder

If you like clam chowder, you'll love this recipe. It is quick, easy and makes you look like you really know what your doing. The only thing is that I don't recommend you having some as left overs, a day or two in the fridge leaves a fishy smell and it isn't very appetizing.

Seafood Chowder
serves 3-4

1 lb. fish fillets (cod or haddock work well)
2 Tbsp. margarine
1/3 cup chopped onion
1/3 cup celery, minced
1 garlic clove, chopped
1 1/2 cups of water
1 can minced clams
salt and pepper
2/3 cup white rose potatoes, peeled, cut into cubes
2 tsp. dried parsley
1/4 tsp dried thyme

1 Tbsp. margarine
1/4 c. flour
1 3/4 cups milk

• Slice fish into cubes.
• Melt 2 Tbsp. margarine in a large saucepan and cook onion, celery and garlic until soft and slightly golden.
• Add fish to onions and pour in water.
• Cover and simmer gently about two minutes
• Add clams, salt, pepper, potatoes, parsley, and thyme. Cover and simmer about 15 minutes.
• Melt second Tbsp. of margarine in a separate bowl and add flour mixing well with a fork.
• Blend milk into mixture.
• Turn off heat under chowder and stir in milk and flour mixture.
• When stirred in turn heat up to medium and let thicken.
• Serve.

Blackberry Cobbler

I have to say, cherry pie is probably one the things I love most. Unfortunately, cherries don't fall into an IC diet. Thanks to my boyfriend I discovered this easy recipe that creates something just as amazing as cherry pie--or better!

Blackberry Cobbler
Serves 10-12

Pastry for 1 pie:
2 cups all-purpose flour
1 teaspoon salt
1 stick butter or margarine at room temperature
1/2 cup shortening
6 tablespoons ice cold water
2 tsp. nutmeg

Filling:
4 cups blackberries (about 5 carts or even try frozen blackberries)
1 1/4 cups sugar
4 tablespoons flour
1/2 cup water
1/4 stick butter or margarine

• Prepare pastry: Put flour, salt, butter, nutmeg and shortening into a bowl and mix with pastry mixer or with fork until shortening is the size of small peas. Add ice water and mix to pastry consistency. Refrigerate while preparing filling.
• Wash and cap berries; drain. Combine berries, sugar, flour, and water, and place in 9X13 oven-proof baking dish.
• Roll out pastry on floured board and cut into 3/4" strips. Line pastry dish with pastry mixture. Arrange rest of pastry strips on top of berries in a criss-cross fashion and top with dots of butter or margarine, sprinkle lightly with sugar.
• Bake at 400° until crust is golden brown about 45 minutes.
• Let cool for about 10-15 minutes to thicken
• Serve warm with vanilla ice cream

Meatloaf

This is a great recipe even for those without IC. My boyfriend has always hated meatloaf, but I made it this way for him once and I completely changed his mind. Best of all, it tastes delicious without the tomatoes!

Meatloaf
serves 4-6

1 1/2 lb. lean ground beef
1/2 cups toasted wheat germ
1/2 cups unseasoned bread crumbs
3 egg whites
6 Tbsp. low fat milk
3/4 tsp. salt
3/4 tsp. garlic powder
3/4 tsp. poultry seasoning
1/2 tsp. dried oregano
1/2 tsp. dried basil
pepper

• Preheat oven to 350 degrees and spray a loaf pan with non-stick spray.
• Mix all ingredients thoroughly and shape to fill pan.
• Bake for one 1 hour and 20 minutes, or until loaf is done.

Spinach-Artichoke Cheesy Tortellini

Here is another Rachel Ray favorite that didn't need much alterations. This recipe is to die for and makes great left overs!

Spinach-Artichoke Cheesy Tortellini
serves 4

1 10 oz box of frozen spinach
2 tbsp Extra Virgin Olive Oil
1 tbsp butter
3 garlic cloves, chopped
2 tbsp of all purpose flour
1 cup chicken stock
1 cup heavy cream
1/8 tsp freshly grated nutmeg
1 14 oz can artichoke hearts in water, drained and chopped
A couple handfuls of grated mozzarella cheese
Salt and black pepper
1 pound of cheese tortellini or flavored tortellini, such as wild mushroom

• Bring a large pot of water to a boil to cook the pasta.
• Microwave the spinach on high for 6 minutes to defrost.
• Heat a skillet over medium heat with the oil and butter. When the butter melts and is hot, add the garlic. Sauté garlic for 5 minutes.
• Sprinkle the flour into the skillet and cook for 1 minute.
• Whisk in the stock, then the cream, and bring the sauce to a bubble.
• Season the sauce with nutmeg and reduce the heat to low.
• Place the defrosted spinach in a clean kitchen towel and wring it dry. Separate it as you add it to the sauce.
• Stir in the chopped artichokes and a couple handfuls of cheese, then season the spinach-artichoke sauce with salt and pepper.
• Salt the boiling water and cook the tortellini according to the package directions, about 3-5 minutes. Drain well and toss with the spinach artichoke sauce. Serve immediately.

Cashew Pumpkin Bread

This pumpkin bread is full of flavor and easy to make. It's perfect for breakfast or have a slice with a salad.

Cashew Pumpkin Bread

1 2/3 c. all purpose flour
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp allspice
1/2 tsp. salt
1 1/4 tsp. baking soda
1/8 tsp. cream of tartar
1/2 c. margarine, softened
1 1/3 c. brown sugar, packed
2 eggs
1 c. canned or homemade pumpkin puree
1/3 c. lowfat milk
1/3 c. chopped cashews

• Coat a loaf pan with non-stick cooking spray
• In one bowl, combine the first 8 ingredients and mix well
• In another bowl, combine margarine, brown sugar, eggs, pumpkin and milk.
• Combine ingredients in both bowls, mixing well, and stir in nuts
• Pour in loaf pan and bake at 350 degress for an hour

Lobster Shrimp Pesto

If you like seafood and Italian, here is an easy way to follow the strict diet without neglecting your taste buds!

Lobster Shrimp Pesto
Serves 2-4

2 lobster tails
1/2 pound peeled de-veined shrimp
2 cups mushrooms, sliced
1 cup artichoke hearts, quartered
1/2 pound capellini pasta
1/2 cup Mozzarella cheese, grated
1/2 cup pesto sauce
olive oil
2 tablespoons basil
1 Tbsp. garlic powder
salt

• Place 2 quarts of water in a large pot over high heat. While waiting for the water to boil, begin preparation of the pesto.
• Warm olive oil in a 12- inch skillet over medium heat. Add shrimp and mushrooms and cook until shrimp are pink.
• Add the pasta to the boiling water and cook for about 2 1/2 minutes.
• While the pasta is cooking, return to skillet and add lobster and artichoke hearts. Cook for 2 minutes.Add pesto sauce and cheese to skillet. Continue cooking until the cheese in the pesto sauce is completely melted. Drain pasta. Combine pasta with pesto mixture.
• Garnish with basil.

Herb Sautéed Salmon with Creamy Leeks

If you like Salmon you will love this dish! I took this recipe from a Rachel Ray cookbook and was able to make alterations without affecting the taste. It is very easy and makes for a very impressive presentation.

Herb Sautéed Salmon with Creamy Leeks
(Serves 2)

3 Tbsp. Extra Virgin Olive Oil
2 leeks, super dark green parts and roots discarded
2 large garlic cloves, finely chopped
1/2 tsp. dried thyme
Salt and black pepper
1/2 cup white wine cooking sherry
1 cup chicken stock
1/4 cup half and half or heavy cream
2 6-8 oz portions salmon fillet, skin removed
1/4 cup fresh flat-leaf parsley, chopped
2 sprigs of fresh dill, chopped
Crusty bread to pass at table

• To clean the leaks, cut each in half lengthwise, thinly slice each half into half moons. Fill a large bowl with cold water, transfer the sliced leeks to the water, swish and swoosh the leeks around in the water, and let them sit for a minute.
• Skim the leeks from the water without disturbing the grit that has settled to the bottom. Drain the leeks thoroughly. If you still feel grit, repeat the cleaning process with a clean bowl of water.
• Turn a skillet on medium heat and add the leeks, half the garlic, the thyme, salt, and pepper and cook, stirring occasionally, for 3 minutes.
• Add sherry and cook for 1 minute, then add the chicken stock and half and half or heavy cream. Bring the mixture up to a simmer, then turn down the heat to medium low. Simmer the mixture for about 10-12 minutes, until tender and creamy.
• While the leeks are cooking, start the salmon. Season the salmon on all sides with some salt and pepper. On a plate, combine the parsley, dill, and the remaining garlic. Gently press one side of each salmon fillet into the herb mixture.
• Preheat a nonstick skillet over medium heat and add the remaining 2 tbsp of olive oil. Once the oil is hot, add the salmon fillets herb side down. Cook the salmon about 2-3 minutes on the herb side, then turn the heat up to medium high, flip the salmon, and continue to cook for 4-5 minutes, or until cooked through.
• Divide leeks amoung 2 plates and top each pile with a fillet of salmon. Serve with crusty bread.

Pear Crumble Pie

Fruit pies are one of my weaknesses. And to be honest I had never really tried a pear pie until I found this recipe. It is definitely one of my favorites and it's very easy to make!

Pear Crumble Pie
serves 8

1 9-inch pre-made pie crust

Filling:
1/3 cup sugar
1/2 tsp. cornstarch
2 Tbsp. flour
1/8 tsp. cinnamon
5-6 sliced, peeled, firm pears

Topping:
1/3 cup sugar
2/3 cup flour
1/2 tsp. cinnamon
1/4 tsp. ginger
1/3 cup butter or margarine, softened

• Preheat oven to 400 degrees.
• In a bowl mix together sugar, cornstarch, flour, cinnamon and toss pears into mixture to coat for filling.
• In another bowl, combine sugar, flour and spices for topping. Add butter until crumbly lumps are the size of peas.
• Pour filling into pie crust then evenly pour topping onto the pie.
• Bake for 45 minutes or until golden brown. (Coving edges with foil for the first 30 minutes helps keep edges from burning).

Nachos

One of the loves of my life is Mexican food. So when I was told I had to stay away from "spicy" foods I was heart broken. Fortunately, I have found a delicious way to make nachos so I can still enjoy them--just without the guacamole.

Nachos
Serves 2

8 corn tortillas cut in quarters
2 cups of cooking oil
1-2 cups of grated American cheese
1 can of non-fat re-fried beans
1/8 cup of water
2 Tbsp of cumin
Salt & pepper
Chopped cilantro

• Pour the 2 cups of cooking oil into a small frying pan and turn the heat on high. Once it is hot place 4-5 'chips' into the oil and let fry until crispy. Place on paper towel to soak up grease.
• While the chips are cooking empty the can of re-fried beans into a small pot and cook on medium-low heat. Stir in water and cumin with beans. Season with salt and pepper to taste.
• Spoon beans onto chips and place on cookie sheet. Sprinkle cheese onto chips and cook on 300 degrees until cheese melts (about 10 min.).
• Take out of oven, sprinkle with cilantro and serve.