Recipes For IBD Suffers
(Please remember one suits one may not suit another)
Cheese Chicken
Boneless, skinless chicken breasts
free butter/margarine (can use lactose free)
Bread crumbs
Parmesan cheese (can use lactose free)
Directions:
1) Melt about 1/2 cup of butter/margarine and pour it onto a plate.
2) On a separate plate mix together an equal amount of parmesan cheese and bread crumbs (maybe a little more bread crumbs). Coat each piece of chicken in the butter and then roll it in the parmesan cheese mixtures until it is coated.
3) Place the chicken on a baking sheet covered with foil. Cook the chicken at 350º F for about half and hour, or until the chicken is throroughly cooked
Lemon Chicken with Parsley (serves four)
1 1/2 lbs. boneless, skinless chicken breast
2 tbs. flour
1/2 tsp. salt
1/4 tsp. paprika
1/4 cup olive oil
1 1/4 cups Chicken Stock
1/4 cup lemon juice
2 tbs. freshly chopped flat parsley
Cut the chicken breast into 2 oz. pieces. Mix the flour, salt and paprika together in a plastic bag. Add the chicken to the flour mixture and shake to thoroughly coat. Preheat a large Pan over medium high heat for 3 to 4 minutes.
Add the olive oil to the preheated pan. Then the chicken to the oil and allow to sauté for 5 minutes per side, turning only once. The chicken should be nicely browned. Add the chicken stock, lemon juice and parsley to the skillet.
Reduce heat to medium low and allow to simmer for an additional 5 minutes, allowing the sauce to thicken slightly. Place the chicken on a serving platter and cover with the sauce.
Cheese and Macaroni
1 tablespoon of soy margarine
1/8 cup of flour
1½ - 2 cups soy milk
your favorite soy cheeses
your favorite cooked pasta
Melt margarine and add flour, stirring and cooking until almost brown.Stir in milk and continue stirring until thick. Add cheeses to taste. Continue cooking until cheese has melted; add to cooked pasta.
Banana Pancakes
1 ripe banana, mashed
1 egg
butter for frying
Beat ingredients together.
Drop on greased pan and brown over medium heat.
Turn and brown other side.
Serve hot with honey syrup (honey diluted with water and heated*
*Add maple extract and a little butter to hot honey syrup for a maple syrup substitute
Crunchy Skillet-Browned Garlic New Potatoes
2 lbs. Small red or white new potatoes, scrubbed, peeled and quartered
1 tablespoon olive oil
6 large garlic cloves, minced
1 teaspoon garlic salt
Place potatoes in a large, non-stick skillet. Add cold water to cover the potatoes by three-fourths. Add the oil, garlic and salt. Bring to a boil, reduce heat to medium, and cook until water evaporates, turning potatoes occasionally, about 25 minutes. Increase heat to medium-high and cook until potatoes are crispy and brown, turning frequently, about 10-15 minutes. Serve immediately.
Easy Fruit Smoothie
(from "The IBD Nutrition Book")
1 pkg. Vanilla instant pudding
1 can fruit cocktail, packed in juice
1 cup plain yogurt
4 Marachino cherries
In a bowl, combine pudding mix with undrained fruit cocktail. Add yogurt and blend well. Spoon mixture into four dessert cups. Top each with a cherry and chill.
Herbed Baked Chicken Breasts
4 organic skinless chicken breasts with bone
4 teaspoons olive oil
Herb Rub:
1 teaspoon dried crushed thyme
1 crushed bay leaf
1 teaspoon dried crushed basil
1 teaspoon rubbed sage
¼ teaspoon white pepper
Preheat oven to 300 degrees. Place the chicken on a broiling rack in a large shallow pan. Brush each breast with 1 teaspoon olive oil and rub generously with herb mix. Bake 40 minutes, covered with foil, basting occasionally.
Sweet Peppermint Green Tea
2 cups packed fresh mint leaves
½ cup granulated sugar
6 cups boiling water
1 ½ teaspoons green tea powder
Place all ingredients except the tea powder in a teapot and stir to dissolve the sugar. Let steep 4 minutes, add the tea powder, and let steep 1 minute. Stir well. Strain mint leaves out of tea. Serve hot or chilled.
Snuggly, Homemade SCD yogurt. (
2 liters )
Pour 2 litres of milk into a clean pot and heat to at least 180°F, maintaining that temperature for 2 minutes. It is OK if the milk boils. Note: whenever you measure the milk's temerature, be sure to stir the milk for 15-30 seconds to get an overall reading.
Allow the milk to cool to below 100°F, or to room temperature. You can speed up the cooling process by putting the pot into a bath of cool water.
Pour the cooled milk into the plastic batch jar/container.
Pour two packages (20 grams) of starter into a measuring cup, and gradually stir in 5-6 Tablespoons of the cooled milk. Once the starter is completely dissolved, pour it into the remainder of the cooled milk in the batch container. Stir thoroughly. It is essential that the starter and the milk are blended evenly.
Cover the batch container with the snap-on lid.
Using the marks on the inside of the yogurt maker, pour water to the top of the taller mark ("2 liter marker"). Lower the prepared batch container into the yogurt maker. The water will come up on the outside of the batch container to the same height as the milk inside. Cover the yogurt maker and plug in the power cord. The red light will come on.
Allow the yogurt to ferment for 24 hours. Do not move the yogurt maker during this time.
Unplug the yogurt maker and remove the batch container. You are now 8 hours away from delicious yogurt...
Gently place the batch container into the refrigerator and chill for 8 hours.
The homemade SCD yogurt is ready after chilling for 8 hours. The yogurt will stay fresh for three weeks if kept cold.
Note: do not add gelatin or powdered milk to the yogurt batch (as is suggested in the manufacturer's instruction manual).
Added 2002 - Updated July 2003 --- copying of this information by other MSN Sites will be reported unless linked back to this group - copyright CDJ/S
