We hope everyone had a blessed Thanksgiving and were able to sample some TG specialties (yes, thyme, sage and rosemary, favorite TG herbs, are IC friendly) thanks to a little Prelief and choosing apples over cranberries!

Here are two holiday dips to use on Christmas or New Year’s Day. Thank you, Marcia!

PUMPKIN-MAPLE DIP
In a food processor, combine a 4-oz. package (not tub) room temperature cream cheese, 1/2 cup canned pumpkin puree, 1/4 cup plain Greek yogurt, 3 tablespoons maple syrup, 2 tablespoons peanut butter, 1/2 teaspoon ground cinnamon (if tolerated) and a pinch of salt. Process until smooth. Place in serving bowl.
Serve with sliced Gala or Fuji apples, Ace brand whole wheat bread (no preservatives) or graham crackers (if tolerated). Makes 2 cups.

pumpkin maple dip

CARAMELIZED ONION AND WHITE BEAN DIP
In a large skillet, warm 2 tablespoons olive oil over low heat. Add 2 large thinly sliced sweet onions (cooking onions sometimes makes them more tolerable); sprinkle with salt and pepper and cook, stirring occasionally, until deeply browned, about 40 minutes. If onions start to burn, add a little water and stir. Remove from heat and cool slightly. Set aside 1 tablespoon onions for garnish. Place remainder in a food processor with 1 14-oz. can drained and rinsed white beans, 1/4 cup sour cream or plain Greek yogurt and 2-3 tablespoons olive oil. Puree until smooth. Salt and pepper to taste. Place into serving bowl and top with reserved onions.
Serve with potato chips (check ingredients: IC friendly chips contain potatoes, vegetable oil, no soybean oil and salt) sliced veggies like IC friendly carrots, celery, broccoli, cauliflower and our favorite, red, orange and yellow sweet bell peppers (green if tolerated), or a preservative free whole wheat pita or flat bread. Makes about 2 cups.
If you don’t have a food processor, a blender or hand mixer works.

bean dip

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tuna bread

TUNA AND WHITE BEAN BRUSCHETTA

Wow, this is a great recipe for fall – Thanks to IC recipe guru Marcia!

Sliced whole-grain or white french bread, toasted and buttered
1/2 to 1 teaspoon minced garlic
15-ounce can white beans, drained and rinsed
6 tablespoons extra-virgin olive oil
Two 5-ounce cans pure light tuna packed in water, drained and flaked (check for one without soybean oil)
3/4 cup finely chopped celery
1/2 cup finely chopped sweet onion (if tolerated)
3/4 cup pitted and chopped natural black olives packed in water (yes, these are IC friendly!)
Zest of 1 lemon (only if tolerated, this a “try it” item)
1 tablespoon fresh or dried oregano or basil
2 cups baby arugula or other small greens like fresh spinach

Toast and butter bread; set aside.
In a large bowl use a potato masher or fork to mash the beans.
Add the olive oil, tuna, celery, onion, olives, lemon zest, oregano, minced garlic and greens.
Mix gently, season with salt and pepper. Spread the mixture on top of the sliced bread.

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Even though it doesn’t LOOK like Spring – Let’s celebrate!!
Zucchini is great in many IC dishes, but this takes the cake – I mean pie.

CRUSTLESS ZUCCHINI PIE

4 cups zucchini, thin-sliced or grated (don’t peel it)
1 cup sliced sweet onion if tolerated, or substitute 1/4 cup diced, IC friendly fresh chives)
1/2 cup butter or margarine
2 teaspoons parsley flakes or 1-2 tablespoon fresh chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder or 1 – 2 cloves diced fresh
1/4 teaspoon dried basil or 2 teaspoons diced fresh
1/4 teaspoon dried oregano or 2 teaspoons diced fresh
2 eggs
12 ounces Shredded mozzarella cheese

Place zucchini, onion & butter in fry pan. Cook ten minutes, until soft. Add parsley flakes, salt, pepper, garlic powder, basil, oregano; stir. Turn off heat.

Beat eggs in bowl; add cheese.

Pour zucchini mixture into greased pie plate. Cover with cheese mixture. Bake at 350 degrees for 20 minutes. Good hot or cold.

PS: This recipe can be modified many ways. Substitute broccoli or spinach or combine all with mushrooms for a vegetable pie. Try a little shredded cheddar cheese. Don’t forget a decorative yet edible garnish like fresh basil leaves, or sliced black olives or for a pop of color add sliced strips of sweet red bell pepper before baking. Individual tart pans can be used as well.
Happy Spring!

Ingredients:

1 8-ounce tub Philadelphia reduced fat cream cheese (garden vegetable or onion chive)

1/2 cup buttermilk

1 teaspoon dried dill or mixed herbs of your choice

1/3 cup shredded mozzarella cheese

3 – 5 oz. cans Meijer brand premium chunk white chicken, drained

Directions:

Heat oven to 350 degrees. Place cream cheese in mixing bowl & whisk until smooth.  Stir in remaining ingredients.

Grease a 9×9-inch baking dish and pour mixture into dish.  Bake 15-20 minutes.

Stir again and serve.

Directions: 

1. Grease a 9×13-inch baking dish with 2 tablespoons of melted butter or margarine.

2. Mix together in a large bowl:

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 3 eggs
  • 1 pound shredded cheese (cheddar or Monterey Jack)
  • 2  10 oz. packages of thawed chopped spinach, well-drained.

3. Pour into greased dish & bake at 350 degrees for 30 minutes.  May be cut into squares or placed in bowls for a dip.

Parmesan Zucchini Appetizer

February 28, 2013

 

Ingredients:

3 cups grated zucchini squash

1 cup Bisquick mix

1/2 cup finely chopped onion

1/2 cup grated Parmesan cheese

1/2 teaspoon seasoned salt or herbs

dash of pepper

dash of garlic powder

1/2 cup oil

4 eggs, beaten

 

Instructions:

1. Mix all together. Spread into a greased 13 x 9-inch pan.

2. Bake at 350 degrees for 25-35 minutes or until golden brown.

3. Cut into squares.  May be served hot, warm, room temperature or cold.

 

Options: this dish can also be made in muffin tins, but cooking time will be shorter.