IC Pasta Sauce

April 16, 2014

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Try this if you are looking for something other than tomatoes for pasta!! Thank you Marcia. A previous post for Roasted Red Pepper Sauce was a big hit!!

I.C. PASTA SAUCE

3 bell peppers, sliced (red, yellow, orange)
1/2 cup sweet onion, sliced (if tolerated or 2 teaspoons diced garlic)
2 tablespoons olive oil
1 can (18.8 oz.) Campbell’s Home Style or Natural Butternut Squash Bisque Soup (if you are especially sensitive, substitute a lower sodium version like Imagine brand Light in Sodium Creamy Butternut Squash soup in a 32 ounce shelf stable box. Use a little more than half.)

In large frying pan, saute vegetables for 15 minutes until tender. Place cooked vegetables into blender; add soup. Blend until desired consistency is reached. Season with salt, pepper, garlic powder, Italian herbs, etc. to taste. Serve over cooked white, whole wheat or tri-color pasta or ravioli. Makes 4 cups. Freeze any extra sauce.
Garnsh with fresh basil or sage and a sprinkle of grated mozzarella or parmesan if tolerated.
Note: Cooked zucchini, celery, carrots, spinach etc. may also be added.

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Tired of turkey? Here is an IC friendly fall entree that can also be used as a decorative and edible centerpiece! Experience a trip back in time when pumpkins were more than jack-o-lanterns. Be aware, although any round winter squash can be used, those old carving pumpkins are a tad stringy and less flavorful than other varieties. AND the recipe can be easily modified to be meat free.

CHEESY PASTA STUFFED PUMPKINS
Preheat oven to 375 degrees

2 – 4 pound sugar pumpkins (the smaller ones typically used for pie)
Kosher salt and freshly ground pepper
1 (4 ounce) package of diced pancetta (if tolerated or substitute plain ham or preservative free bacon. Eliminate for a meat free, more IC friendly version but add plenty of basil for the missing flavor)
1/2 sweet onion, diced (if tolerated or 4 teaspoons of minced garlic or 2 diced garlic cloves)
3 1/2 cups cooked, drained elbow pasta cooked 2 minutes less than package directions (about 8 minutes)
1 10 ounce box frozen spinach squeezed dry
1/2 cup low-fat ricotta cheese
3/4 cup grated fresh Parmesan cheese (if tolerated) or shredded mozzarella cheese
1/2 cup grated Gruyere cheese (if tolerated)
1/2 cup heavy cream (or substitute 1/2 cup lowfat evaporated milk to lower fat content)

Cut an opening in top of each pumpkin: remove and reserve tops: scrape out seeds and season inside with salt.
Cook Pancetta, ham or bacon in a skillet over medium high heat until cooked, about 4 minutes. Drain on paper towels if necessary. Add onion to skillet and cook 5 minutes.
Combine pancetta, onion, pasta, spinach, Parmesan and Gruyere in a bowl. Add salt and pepper. Level pumpkin bottoms with a knife without cutting through so they stay up-right. Divide Pasta mixture between pumpkins, packing tightly. Pour 1/2 cup cream over pasta in each pumpkin. set tops in place.
Bake pumpkins in a rimmed baking dish until flesh is easily pierced with a knife, about 1 hour and 30 minutes. Allow to cool a few minutes. Serve as is or scoop onto serving dishes scraping some pumpkin in each serving.

Adapted by Elizabeth Braun, MS, RD from Dash Recipes October 2013

Instructions:

  • Four fully cooked chicken thighs, chicken breast halves, or pork chops
  • 2/3 cup uncooked rice or orzo pasta
  • 1 bag (16 oz.) frozen mixed vegetables of your choice
  • 1 small container French fried onions
  • 1 can Swanson Natural Goodness (no MSG,33% less sodium) chicken broth (14.5 oz.)

Instructions:

  1. Heat oven to 375 degrees. dinner for four - interstitial cystitis friendly
  2. Grease a 9 x 13-inch baking dish.
  3. In a large bowl mix together rice or orzo, vegetables & French fried onions.
  4. Place mixture in baking dish. Top with meat.
  5. Pour broth over all and bake uncovered for 25 min.

Let stand 5 minutes, then serve.

Ingredients:

  • 2 cups cooked, diced chicken
  • 1 10 ounce package frozen chopped broccoli, thawed & patted dry with paper towels
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup milk
  • 3 eggs, beaten
  • 1/2 cup Bisquick
  • seasonings to taste

Instructions:

  1. Layer chicken, broccoli & cheese in greased pie plate or 8 x 8 inch baking dish.
  2. Beat remaining ingredients one minute by hand. 
  3. Pour over layers in baking dish. Bake 40 minutes at 400 degrees.  Cool five minutes & cut into slices.

Note:  To lower the fat, use white meat chicken, low-fat cheese, skim milk & reduced fat Bisquick.

Thanks again to Marcia for a great main dish recipe idea the whole family can enjoy!

ic friendly chicken broccoli pie

image from bettycrocker.com. This ic-friendly recipe is derived from Betty Crocker’s “impossibly easy chicken n’ broccoli pie” recipe.

Nutrition per serving: 220 cal, 13g fat (7g sat fat), 105mg cholesterol, 500mg sodium, 11g carbs, 1g dietary fiber, 16g protein.