Celebrate the New Year with 2 IC-safe recipes that can be shared with non-IC friends. Great ideas for a winter pot-luck!!


2 cups of cooked, chunked chicken
1 15-oz. can pure, organic chicken or vegetable broth (or stock from home-cooked chicken)
10 fresh mushrooms, sliced
1/4 cup chopped sweet onion (if tolerated) or substitute 2 teaspoons IC Friendly fresh, minced garlic
1/4 teaspoon dried or 1 tablespoon fresh oregano
1/8 teaspoon fresh, ground pepper
1 cup frozen green peas
1 cup frozen mixed veggies (broccoli cuts, carrots, cauliflower florets, etc.)
2 tablespoons cornstarch
2 – 4 tablespoons grated Parmesan cheese (if tolerated) or shredded mozzarella

Place all ingredients except chicken broth, cornstarch and grated cheese in a large saucepan. Mix together. Reserve 1/2 cup broth. Add remaining broth to the pan. Bring the mixture to a boil and simmer until vegetables are cooked. Mix reserved broth, cornstarch and cheese. Stir the mixture into the other ingredients and boil for one minute to thicken. Serve over a favorite rice, pasta or phyllo or pie crust baked in muffin cups. Serves 4 – 6.


1 cup sugar
1 cup brown sugar
1 cup softened butter
1/2 cup canola oil
1 egg, beaten
1 teaspoon vanilla extract
1 tablespoon milk
3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
1 cup white “chocolate”, organic chips or chunks (find those with the fewest ingredients to avoid preservatives if bothersome) peanut butter or butterscotch chips are also good (if tolerated) or substitute a cup of IC friendly carob chips
1 cup brown or golden raisins (if tolerated) or substitute 1/2 cup IC friendly chopped almonds or cashews

Beat together sugars, butter, vegetable oil, egg, vanilla and milk. Mix in flour, baking soda, cream of tartar and salt. Stir in white chocolate chips & raisins. Drop onto a greased or parchment papered cookie sheet and bake at 350 degrees for about 13 minutes. Tops should be light brown. Makes 4 – 5 dozen.

Thank you to Marcia, our IC recipe chef!!


Here’s a yummy dessert our IC friend Marcia graciously provided. Thanks!!
Pre-heat oven to 425 degrees


4 cups cored, peeled and sliced gala apples
2 eggs
1 14 ounce can sweetened condensed milk (not evaporated milk)
1/4 cup butter or margarine, melted
1/2 teaspoon cinnamon or all-spice (if not tolerated try a very small sprinkle)


1/2 cup brown sugar
1/2 cup flour
1/4 cup butter or margarine
1/4 chopped almonds

Grease a 9 inch square glass baking dish. Prepare apples and set aside. Beat eggs, add sweetened condensed milk, melted butter and cinnamon. Add apples and stir to coat. Combine sugar and flour in another bowl; cut in cold butter or margarine until crumbly. Stir in nuts. Sprinkle over apple mixture. Bake 10 minutes. Reduce heat to 375. Bake 35-40 minutes until golden brown. Cool and enjoy. Refrigerate leftovers.

Thank you Marcia! Our favorite IC recipe guru. She created this rich carrot cake and icing recipe for splurging over the holidays. Reduce the cinnamon if you are sensitive to it.


3 cups carrots, peeled & grated
1 1/2 cups vegetable oil
2 cups sugar
4 eggs
2 cups flour
1/2 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon vanilla
3/4 to 1 cup brown raisins (optional)

Preheat oven to 350 degrees. Cut parchment paper to fit the bottoms of two round cake pans. Spray pans with cooking spray & put parchment paper on the bottom. Prepare carrots; set aside. Combine oil & sugar; mix until smooth. Add eggs one by one, beating well after each. Add flour & baking powder; mix well. Stir in cinnamon & vanilla. Stir in grated carrots & raisins. Pour batter into pans. Bake for 25 – 30 minutes. Let set in pan 10 minutes before removing to cooling racks. When cool, cover with cream cheese icing. (This recipe also works well as cupcakes).


1 eight-ounce package cream cheese, softened
1 stick butter or margarine (1/2 cup), softened
1 pound confectioners’ sugar
1 teaspoon vanilla
1/2 cup chopped almonds, optional

Combine cream cheese & butter; mix until creamy. Add confectioners’ sugar; mix until smooth. Stir in vanilla & nuts. Spread on cooled layers or cupcakes. Refrigerate leftovers.


1 can blueberry or apple pie filling, as pure of additives as possible  (a  good brand low in additives is  Lucky Leaf brand.  Otherwise, create your own pie filling using fresh fruit)

1  15-ounce can pears, drained and diced

1 package Dr. Oetker yellow cake mix

1 cup butter or margarine, melted

1 cup chopped almonds or cashews



Heat oven to 350 degrees.  Grease a 9×13-inch baking pan.

Pour pie filling into pan & spread evenly.  Arrange diced pears over the filling.

Sprinkle the dry cake mix evenly over the fruit.  Drizzle the melted butter over all & covering completely. Top with nuts.

Bake 60 minutes. Let cool 5 minutes, turn upside down on plate. Serve warm with whipped cream and enjoy!


Recipe adapted by a fellow IC Diet-go-er, Marcia, from http://www.luckyleaf.com/Recipes/236/Blueberry+UpsideDown+Cake 

IC Friendly Fruit Gelatin

December 19, 2012

Let’s keep it simple this week with a gelatin recipe.


  • 1/4 cup cold water
  • 1/2 cup boiling water
  • 1 1/4 cups fruit juice (Ceres brand Mango juice is made of pure pear and mango juice, and is available at Meijer stores)

    Ceres brand 100% Juice, mango flavor is available in West Michigan at Meijer

  • 1 packet Knox gelatin
  • 3 tablespoons honey
  • 1 can pear or mango slices, drained  (Note: The drained juice may be used for part of the fruit juice measure above)


  1. Soften gelatin by soaking in cold water for a few minutes.
  2. Dissolve in boiling water.  Add honey.
  3. When cool add fruit juice and drained fruit.

Variation:  One cup of cottage cheese may be added with the fruit.