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Old 10-01-2008, 03:51 PM   #451
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I don't really have a recipe but pretty much, this is what I do:

5 small zucchini - shredded, NOT peeled
1 egg
3/4 C. parmesan (not the powdered parmesan in the green can)
onion powder
garlic powder
1/2 C. shredded mozzarella

Preheat a nonstick frying pan on just a little higher than medium heat.

Once zucchini is shredded, I add some salt to it and put it in a strainer in the sink. The salt will draw the water out. Squeeze as much of the liquid from the zucchini as you can.

Mix all other ingredients together really well and add the zucchini. Mix again.

Spray the hot pan with cooking spray. Take a forkful of the zucchini mixture and drop into the pan, spread out into a little patty and press it flat (but not too flat!) with the fork. I can usually fit 4 total at a time in the pan. They end up being about 3 inches wide.

Let the patties sit and press down on them gently with a spatula once or twice. Check to make sure they've browned on the bottom and flip them over to brown the other side.

Remove, and repeat till you finish all the zucchini mixture. I get between 12-15 patties from 5 small zucchini.

Serve with sour cream.
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Old 10-02-2008, 01:48 PM   #452
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Yummy! Thank you!!!
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Old 10-04-2008, 03:33 PM   #453
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This morning I learned about the McFatty and I've been drooling over it ever since. Around 3:30 this afternoon I decided to make one, LC style!

The Grilled Cheese "bun" cooking... (it's on oopsies...)



The Grilled Cheese "bun" waiting for some meat... (I made an extra grilled cheese... it was delish!)



The Grilled Cheese "bun" and patty waiting on a friend to complete them...



May I introduce you to my friend, LC McFatty...



I'm sure he'd say "Nice to meet you too!" but I ate him. And lemme tell ya, he was as delcious as he looks.

NOM NOM NOM!
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Last edited by i.am.jenn; 10-04-2008 at 03:37 PM..
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Old 10-04-2008, 03:36 PM   #454
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Something cute I made a couple of months ago to post on here.



Yup, the jello mold. Fun, cute and Induction friendly!
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Old 10-04-2008, 04:25 PM   #455
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Okay,

My BLT, bread made with almond flour. Tastes like corn bread, pretty good corn bread too. So I switched it up a bit as you'll see below which gives the bread rounds a softer density.





2/3 cups almond flour
2 eggs
1/2 tsp salt
1/2 tsp baking powder
4 tbs melted butter - if you use salted butter you can omit the salt

Mix together in a bowl. Spread it on parchment paper about 1/4 in. thick. Bake at 350 for 10 mins. Broil 10 mins or until golden brown.

I think it has 2 carbs per slice, check your almond flour for carb count. I took a bit before I took the picture. lol

This would be good with my chicken tortilla soup.





This came out really good, thought I would share it with you. You could modify it if you want, I like mine spicey so I added more of each. I froze some and had it this week, it was hot this time around!

LC Tortilla Soup

2 TBS oil
1/4 onion chopped fine
2 sm. stalks celery chopped fine
2 chicken breasts chopped fine
1 can Ro-Tell tomatoes and green chilies
2 tsp cumin
1 tsp garlic powder
1 tsp chili powder
3 cans chicken broth

1 1/2 TBS - ThickenThin No starch - optional OR a little corn starch

Add oil to skillet or pot and saute onion, celery, chicken.

Add chicken broth, Ro-Tell tomatoes ( I used a hand blender to almost dissolve mine) add spices. Cook on medium heat for 30-45 minutes.

You can tweak the flavor some according to taste. I like it spicy so I added more of this and that. Or add salt if you think it needs it. I didn't use any and I'm a salt person, it didn't need it in my opinion.

1 LC tortilla as garnish
Using a pizza cutter, cut thin strips of a LC tortilla, bake until crisp at 400.

ThickenThin is a starch made from vegetables. 1 tsp = 2.3 carbs so you're adding 11-12 carbs for the whole pot of soup, divided up your not getting many. I bought mine at Netricion. It's only the second time I used it. Just added a little water in a bowl to make it creamy, then add a little at a time until its the consistency you want. I made my a little thick, more of a creamy texture.


Zucchini Fries.

Dip in egg wash (1 egg beaten with a tbs havy cream), then dredge in 3 cheese blend, fried in coconut oil.




Bread rounds. Gosh I liked these, they were a little softer than the corn bread. I was piling on the butter!



Almost the same recipe as above. And you could add a packet of Splenda to sweeten it up.

2/3 cups almond flour
3 eggs - set one egg white aside
1/2 tsp salt
1/2 tsp baking powder
4 tbs melted butter - if you use salted butter you can omit the salt

Beat 1 egg white in bowl until stiff, set aside

Mix other ingredients in bowl, then fold the egg white in gently like with oopsies.

Bake at 350 until golden browm.

I was thinking about adding an ounce or two of cream cheese, the batter would go further too.

Last edited by goodinlife; 10-04-2008 at 04:39 PM..
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Old 10-04-2008, 06:30 PM   #456
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Okay. I'm buying Almond Flour. Thanks for all the photos ladies!!! Love them!

Before I run out, do you know if almond flour is ok during induction?
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Old 10-04-2008, 06:33 PM   #457
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I honestly don't have a clue.
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Old 10-04-2008, 06:42 PM   #458
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Just an aside for any new Atkineers out there: almond flour is not allowed on Atkins induction, but you can make your own! If you have a food processor, you can easy take a can of unsalted almonds and make your own almond flour. I do this quite a bit. Almond flour is going for over $10 a pound, but I can buy almonds, themselves, for a fraction of the price. Then I store the flour in a ziploc in the freezer until I use it again.
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Old 10-04-2008, 06:58 PM   #459
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Hi, I bought two types. The corn bread was made with the blanched almonds and its way better. Bobs Red Mills. AThe unblanched I think would be better for baking. I made aolmond cookies, but I need to perfect the recipe. Also there is nothing in the almond flour except almonds, 6 carbs per 1/4 cup. I stay at 20 carbs since day 1, eaten foods that are Lc but not induction foods and still lose and stay in ketosis. I guess some people can't tolerate certain carbs or they get bumped out of ketosis. Oh, Costco has a 1 1b bag of whole Almonds for less than $12 ( Kirklands brand)
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Old 10-04-2008, 07:03 PM   #460
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Quote:
Originally Posted by steelermom View Post
Okay. I'm buying Almond Flour. Thanks for all the photos ladies!!! Love them!

Before I run out, do you know if almond flour is ok during induction?
You know, it's worth having something for yourself. All of what you see above did not take a half of a bag of almond flour. You can use it as breading too for chicken. So $12 on 4 meals isn't bad. My DS is on LC too so it gives me a reason to bake. He's lost 40 lbs since late June, age 15.

Hey, youre in Bama too!
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Old 10-04-2008, 08:26 PM   #461
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Quote:
Before I run out, do you know if almond flour is ok during induction?
Almond flour is not ok for induction. It is on the nut rung (rung 3).

You can also process your own almond flour from unsalted, canned almonds for a fraction of the cost of almond flour (the last time I checked, a pound of almond flour was $13).
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Old 10-05-2008, 09:30 AM   #462
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Thanks for the answers. I will wait to make almond flour. Y'all are so full of good info!
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Old 10-05-2008, 01:13 PM   #463
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I just found this thread and want to thank you all for posting. There are some wonderful ideas on here.

Have been lurking for a few weeks now. Really am trying to keep myself commited. Have a long way to go. I really do want to make a life style change so am trying to do just one day at a time and not let myself get off track or get back on as quickly as possible.

thanks again-Sam
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Old 10-05-2008, 01:16 PM   #464
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Sam - Good luck! I recommend learning to love to cook and experiment with the recipes in the recipe room. I find I am most motivated when I'm cooking really really good food.
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Old 10-05-2008, 04:01 PM   #465
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Quote:
Originally Posted by swolcott2@cox.net View Post
I just found this thread and want to thank you all for posting. There are some wonderful ideas on here.

Have been lurking for a few weeks now. Really am trying to keep myself commited. Have a long way to go. I really do want to make a life style change so am trying to do just one day at a time and not let myself get off track or get back on as quickly as possible.

thanks again-Sam
Thats great!

This is a great website, I found it the day I started and like you I took it a day at a time. By the time I got through the first couple of days my cravings and the feeling I had of being deprived went away, after a couple of weeks I was no longer thinking about food. Sometimes that alone amazes me. You visit often, you'll get all the support you need here!
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Old 10-05-2008, 05:23 PM   #466
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Thanks for the welcome. I do know how to cook but being by myself really got out of the habit. Had made the opsie's and really like them to make sandwiches and to use as a bun. Tonight I am making the artichoke chicken and the cream cream muffins.

I'm sure I will be here often.

Sam
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Old 10-05-2008, 05:32 PM   #467
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Hey Sam! Welcome! It's nice to meet you!
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Old 10-05-2008, 08:04 PM   #468
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Thanks Cleo- Love the oopsies.

Had the artichoke chicken and fried cauliflower. Excellent! Thanks ladies.

Sam
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Old 10-06-2008, 06:00 PM   #469
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Dinner sounds great, Sam!

Here's something I made tonight. All induction safe I think about you could tweak it per your tastes. I didnt have mushrooms or I would have used them too.








Brown 1/2 onion in about 4 TBS oil
with 1 clove garlic, optional
add chopped chicken about 6 breasts, cook on medium high until brown
add 1 box spinach, squeeze out water
add a handful of chopped roasted tomatoes
6-8 slices chopped proscuitto (ham or crumbled bacon would work)
16 oz heavy cream
1 tsp garlic powder
1 stick butter
2-3 oz of cream cheese
1 cup parmesan cheese shredded
Salt/pepper to taste

Blend thoroughly until al cheese melts and it gets bubbly. Simmer 20-30 minutes.

Serve over rice, pasta, or riced cauliflower...that's what I had.
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Old 10-06-2008, 06:47 PM   #470
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OMG, that looks so good!!
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Old 10-06-2008, 06:49 PM   #471
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That looks great!

We had spaghetti squash with broccoli, pine nuts and alfredo! I don't miss spaghetti. Evah.
Attached Images
File Type: jpg spaghetti squash 1broccoli.jpg (21.3 KB, 61 views)
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Old 10-06-2008, 08:13 PM   #472
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This looks great! I am thinking over spaghetti squash. Yummm..

Quote:
Originally Posted by goodinlife View Post
Dinner sounds great, Sam!

Here's something I made tonight. All induction safe I think about you could tweak it per your tastes. I didnt have mushrooms or I would have used them too.








Brown 1/2 onion in about 4 TBS oil
with 1 clove garlic, optional
add chopped chicken about 6 breasts, cook on medium high until brown
add 1 box spinach, squeeze out water
add a handful of chopped roasted tomatoes
6-8 slices chopped proscuitto (ham or crumbled bacon would work)
16 oz heavy cream
1 tsp garlic powder
1 stick butter
2-3 oz of cream cheese
1 cup parmesan cheese shredded
Salt/pepper to taste

Blend thoroughly until al cheese melts and it gets bubbly. Simmer 20-30 minutes.

Serve over rice, pasta, or riced cauliflower...that's what I had.
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Old 10-07-2008, 05:26 AM   #473
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I am thinking straight out of the pan with a really big fork!
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Old 10-07-2008, 05:29 AM   #474
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I am thinking straight out of the pan with a really big fork!
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Old 10-07-2008, 05:43 AM   #475
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Originally Posted by Jenni View Post
I am thinking straight out of the pan with a really big fork!
Morning!

Yeah, My DD came home and heated some up in a bowl by itself. Its a one pan or pot meal, the hardest part was cutting up the chicken. I hate messing with raw meat, weird I guess. lol

What happened was I was going to make stuffed chicken breasts with spinach and cheese. Then I discovered I had chicken tenders thawing not the breasts so I changed it up. That recipe made 4 lg adult servings.
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Old 10-07-2008, 06:24 AM   #476
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A fork? I'd use a big spoon for that to get all that yummy sauce! LOL

Quote:
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...the hardest part was cutting up the chicken. I hate messing with raw meat, weird I guess. lol
I hate it too!
I use kitchen shears to cut the chicken. If you do it when they're still slightly frozen it's SUPER easy. The chicken thaws faster too once it's cut up into pieces.
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Old 10-07-2008, 08:10 AM   #477
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Quote:
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A fork? I'd use a big spoon for that to get all that yummy sauce! LOL



I hate it too!
I use kitchen shears to cut the chicken. If you do it when they're still slightly frozen it's SUPER easy. The chicken thaws faster too once it's cut up into pieces.
Sometimes I think I could be a vegetarian when it comes to handling meat.
Have you tired the spinach quiche? It's inuduction safe. If not I'll post it for you. I love it, my daughter and her boyfriend made it for his parents a week ago. We have it at least once every 10 days and it's a great breakfast, heats up well in the microwave.

I thought I had a picture, but don't

Here is LC pizza made with egg/cheese crust.

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Old 10-07-2008, 08:16 AM   #478
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I found pictures the kids sent the night they made it. I got a good laugh!



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Old 10-07-2008, 09:47 AM   #479
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That Chicken Spinach dish had roasted red peppers NOT roasted tomatoes....from a jar Was sending to my sis and noticed that typo. You could skip it or add anything else. You couldnt taste them, they add color and some nutritional value is all.
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Old 10-07-2008, 09:52 AM   #480
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Hello everyone....I wish I lived with any one of you....that would be so great...now, where do I find all these great looking recipes? YUM!
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