INDUCTION FOOD PORN!!! - Page 35

lisa32989 · 02-04-2009, 05:13 PM

Quote:

Originally Posted by cleochatra

lol!! Seriously, it only takes a little time to make these. I need to do a video, but I am wretched with the editing and all that. It really is quick and easy. I think it's easier than working with flour dough.

Girl, you need you a Mac!

pebbles7673 · 02-05-2009, 09:17 AM

Do we have a recipe for the Stuffed Crust Pizza?

nadi namaki · 02-06-2009, 02:38 PM

Cleo your pizza looks seriously good...................

JudiM · 02-06-2009, 04:44 PM

Pizza recipe please!

cleochatra · 02-06-2009, 07:01 PM

Sorry! I have been working more than full time this week. I am a mess.

Here's my recipe

Cauliflower Cheese Stuffed Crust Pizza

1 cup cooked, riced cauliflower*
1 egg
1 cup mozzarella cheese
1/2 tsp fennel
1 tsp oregano
2 tsp parsley
Parmesan cheese
3-4 packets of string cheese (individual)

pizza or alfredo sauce**

toppings (make sure meats are cooked)
mozzarella cheese

Preheat oven to 450 degrees Farenheit.

Spray a cookie sheet with non-stick spray. Sprinkle with Parmesan cheese.

In a medium bowl, combine cauliflower, egg and mozzarella. Press out evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.

Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe). Remove from oven while pizza is golden but without turning edges dark.

Remove the pan from the oven. Allow to cool slightly (say, 15 minutes. This is important; you don't want to melt the cheese). Run a metal spatula around the outside edge of the crust to loosen it from the pan.

Working with string cheese, peel each into 3-4 strips. Take each strip and place them around the perimeter of the crust, making sure all strips are touching (for a thicker edge, use half to an entire piece of cheese per section). Carefully, roll the edge of the crust over to cover the cheese, and press down into the top of the crust. Continue working around the pan until the entire pizza's edges have been folded and pressed over the cheese.

Place pizza in the refrigerator for 30 minutes to cool completely.

After removing the crust from the refrigerator, and prior to baking, add sauce, toppings and cheese.

Place under a broiler (grill for the Europeans) at high heat just until cheese is melted **. Remove the pizza from the oven and slice through the center only, halving the pizza (you'll see why in a moment).

At this point the cheese in the crust will not be melted.

Reheat the oven to 450 degrees.

Bake pizza for 10 more minutes. Check to see if crust cheese is gooey by lifting up slightly near the cut line with a spatula. Bake until cheese in crust is melted and goo effect is achieved through the spatula lift test (should take no longer than 15 minutes). With practice, you won't need to cut the pizza anymore.

Serve warm. Can be reheated perfectly, and the cheese re-melts.

Serves: 8

Nutritional Information for 4-pieces string cheese around edge: 207 calories, 13 grams fat, 3 net carbs, 1.5 grams fiber, 18.5 grams protein.

Nutritional Information for 8-pieces string cheese around edge: 279 calories, 17 grams fat, 4 net carbs, 1.5 grams fiber, 24 grams protein.

Notes:

*I use frozen cauliflower prepared according to package directions. After cooked and slightly cooled, I shred cauliflower with a cheese grater (you can use a food processor), and then measure for the recipe. (Don't pack down the cup with cauliflower. Just fill it with a spoon or the cup itself.)

** The pizza sauce I use is Great Value Pizza sauce from Wal-Mart. At only 4 net carbs per quarter cup, you get a lot of punch for little carbohydrate pow.

Bobbin · 02-09-2009, 08:40 PM

Cleo, I got all the stuff to make your pizza this week, I'm so excited!! DH and DS think it's a wierd idea, but they'll try it. How big around would you say the pizza is without doubling? Also, I haven't used fennel before, do you grind up the seeds before you use them? I couldn't find powdered, just the seeds.

I also made oopsies for the first time last night, they came out perfect, except I should have just left them out on the rack overnight. I ate all of them today.

StyngerIsAScorpio · 02-09-2009, 08:58 PM

subbing....I gotta make that pizza!

Rbenz · 02-10-2009, 12:33 PM

I'm going to make Cleo's pizza too!

lizpeni63 · 02-11-2009, 11:40 AM

I just wanted to say I found something called tuna deviled eggs off Linda's recipes and it was very good. when I feel like i can't go on and I want to cheat i get on this and find a good recipe. I made something like shrimp fried rice only instead of rice I used cauliflower i even scrambled an egg and put in it. I started induction on Jan 22nd and I am not sure what I started at I say 263 could of been a little more but this is the longest that I have done this. I hope I can continue. Oh by the way can someone tell me how I get my picture to appear under my name

Rbenz · 02-11-2009, 12:53 PM

Liz~Click on your user control panel on top of thread page, then click on Edit Avi. Scroll down to bottom of the page where it says Browse and follow pixel/size avi directions from there.
Hope that helps.

I made Linda Sue's Tuna Muffins for Brekkers this morning. I made a 12 batch.

Linda's Low Carb Menus & Recipes

Here's a pic of mine:

Simille · 02-15-2009, 02:08 AM

Subbing...I've had to change my drawers---twice!

Bobbin · 02-15-2009, 08:25 PM

I made the stuffed crust pizza, it was really good!! I am not a cauliflower fan, but I didn't really taste it in there at all. I think next time I'll just make the regular pizza, without the stuffed crust, though. DH even said it was good!! Thanks so much Cleo.

star a.d. · 02-18-2009, 11:11 PM

I actually signed onto this board so I can subscibe to this thread!

plus, I'm starting induction again. hopefully I can contribute!

vegasneon · 02-19-2009, 04:23 AM

hey Star!! Where did you get that Avi of ME????

star a.d. · 02-19-2009, 08:31 AM

well, I did lurk on the boards for awhile before signing up...

duece49424 · 02-19-2009, 04:50 PM

Love this site! I'm looking for a couple recipes, and was reading through all these pages, and maybe missed them...is there a herowin chicken wing or parmesan chicken breast recipe somewhere? You don't have to reprint, if you could just tell me what page number or whatever is easier, I would really appreciate it. I am running out of ways to cook meat.
Thank you so much!

BarbDe · 02-19-2009, 06:46 PM

Basically Chicken "Parm"

1 cup mayo
1 cup grated parm

Mix together. Dredge chicken in the mixture. Put in baking dish. Bake at 350 til done.
(I like to sprinkle with granulated garlic before baking)

MomToEli · 02-19-2009, 10:29 PM

Quote:

Originally Posted by duece49424

Love this site! I'm looking for a couple recipes, and was reading through all these pages, and maybe missed them...is there a herowin chicken wing or parmesan chicken breast recipe somewhere? You don't have to reprint, if you could just tell me what page number or whatever is easier, I would really appreciate it. I am running out of ways to cook meat.
Thank you so much!

Heroin chicken wings is a recipe in 500 Low Carb Recipes by Dana Carpender. Basically you dip the wings in melted butter, and then roll them around in a mixture of grated (I prefer shredded) parm cheese and spices. Of course Dana has her concoction, but you could come up with one of your own

Bake for about an hour at 350. I'm thinking you could also google Herion Wings and find the recipe. I won't post it, as it's copyrighted, though.

Oh, and be sure to line your pan with foil! They are very good - you'll understand why she named them that when you get to the bottom of the dish and stare in looking for more

duece49424 · 02-20-2009, 06:53 AM

Thanks Barb and Sandy! I will make both of them...trying to find new ways, simple, for chicken lately. I read this site every single day..it's great!

Trechi · 02-22-2009, 06:22 PM

I need help with posting pictures!!! HELP

i.am.jenn · 02-22-2009, 06:37 PM

Trechi

I set up an account at hosting website like photobucket. When I upload my pictures to them there is a code (I think it's the fourth) that is already in a format that is compatible with LCF boards.

When you post here just paste the code provided in the reply box.

Hope that helps!

Jenn

Trechi · 02-23-2009, 04:01 AM

Thanks jenn

BarbDe · 02-23-2009, 06:50 AM

OH yum Trechi, is that a quiche??

kimlou · 02-23-2009, 12:37 PM

Quote:

Originally Posted by Trechi

Thanks jenn

Dang Jenn that look good... whatcha got in it ?

Trechi · 02-23-2009, 02:45 PM

1 roll sausage
1 onion
can of mushrooms
1 bag frozen spinach
1 c. cheddar cheese
8 eggs
1/4 c. cream
salt and pepper

Brown sausage and onion add mushrooms and spinach. Cook till tender, drain pour in a greased 9x9 baking dish beat eggs, cream, salt and pepper sprinkle sausage mixture with cheese pour eggs over and bake 30 minutes. Cool 10 minutes .

Cryssi · 02-23-2009, 08:27 PM

**disclaimer the rice is NOT induction friendly (of course!) but everything else is**

Pan seared pork chops with garlic herb cheese sauce and pan roasted asparagus:

On my new dinnerware

i.am.jenn · 02-24-2009, 06:09 AM

Trechi: You're welcome!

Glad we could get you going and OMG! Does that look delicious or what!!! I wish you had a shot of a slice of it so we could see how the insides look (yeah, I'm just a little weird like that.

)

Cryssi: Beautiful as always. I was going to comment on the new dinnerware but then I saw the tag at the bottom.

it!!!

Whitedov1208 · 02-24-2009, 06:20 AM

Barb,
The shrimp dish looks great! It's hard to find low carb Spanish/Mexican recipes that are low carb. I bet the carb count is real low if you use low carb beer.

::: putting this recipe in my Atkins 3 ring binder recipe book :::

Rbenz · 02-24-2009, 12:29 PM

Cryssi~Likey new dinnerware and what's on it!

Jen~That Sausage Cass will be in my Brekkers Future soon!

Barb~Shrimp looks Yummo!

Haven't cooked up Cleo's Pizza yet. I have all the ingredients just waiting for the time to cook it up.

i.am.jenn · 02-25-2009, 03:21 PM

The Sausage Casserole does look good but it's not mine.

She just thanked me for helping her to post the picture.

Thank you though!

02-06-2009, 07:01 PM	#1025
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 9,322 Gallery: cleochatra WOE: organic, baby!	Sorry! I have been working more than full time this week. I am a mess. Here's my recipe Cauliflower Cheese Stuffed Crust Pizza 1 cup cooked, riced cauliflower* 1 egg 1 cup mozzarella cheese 1/2 tsp fennel 1 tsp oregano 2 tsp parsley Parmesan cheese 3-4 packets of string cheese (individual) pizza or alfredo sauce toppings (make sure meats are cooked) mozzarella cheese Preheat oven to 450 degrees Farenheit. Spray a cookie sheet with non-stick spray. Sprinkle with Parmesan cheese. In a medium bowl, combine cauliflower, egg and mozzarella. Press out evenly on the pan. Sprinkle evenly with fennel, oregano and parsley. Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe). Remove from oven while pizza is golden but without turning edges dark. Remove the pan from the oven. Allow to cool slightly (say, 15 minutes. This is important; you don't want to melt the cheese). Run a metal spatula around the outside edge of the crust to loosen it from the pan. Working with string cheese, peel each into 3-4 strips. Take each strip and place them around the perimeter of the crust, making sure all strips are touching (for a thicker edge, use half to an entire piece of cheese per section). Carefully, roll the edge of the crust over to cover the cheese, and press down into the top of the crust. Continue working around the pan until the entire pizza's edges have been folded and pressed over the cheese. Place pizza in the refrigerator for 30 minutes to cool completely. After removing the crust from the refrigerator, and prior to baking, add sauce, toppings and cheese. Place under a broiler (grill for the Europeans) at high heat just until cheese is melted . Remove the pizza from the oven and slice through the center only, halving the pizza (you'll see why in a moment). At this point the cheese in the crust will not be melted. Reheat the oven to 450 degrees. Bake pizza for 10 more minutes. Check to see if crust cheese is gooey by lifting up slightly near the cut line with a spatula. Bake until cheese in crust is melted and goo effect is achieved through the spatula lift test (should take no longer than 15 minutes). With practice, you won't need to cut the pizza anymore. Serve warm. Can be reheated perfectly, and the cheese re-melts. Serves: 8 Nutritional Information for 4-pieces string cheese around edge: 207 calories, 13 grams fat, 3 net carbs, 1.5 grams fiber, 18.5 grams protein. Nutritional Information for 8-pieces string cheese around edge: 279 calories, 17 grams fat, 4 net carbs, 1.5 grams fiber, 24 grams protein. Notes: I use frozen cauliflower prepared according to package directions. After cooked and slightly cooled, I shred cauliflower with a cheese grater (you can use a food processor), and then measure for the recipe. (Don't pack down the cup with cauliflower. Just fill it with a spoon or the cup itself.) * The pizza sauce I use is Great Value Pizza sauce from Wal-Mart. At only 4 net carbs per quarter cup, you get a lot of punch for little carbohydrate pow. __________________ The Lighter Side of Low Carb blog Recipes are now up and organized. Thanks for your patience!

02-11-2009, 11:40 AM	#1029
lizpeni63 Junior LCF Member Join Date: Jan 2009 Location: Tobyhanna, PA Posts: 10 Gallery: lizpeni63 Stats: 260/195 WOE: Atkins Start Date: Jan 22 2009	I just wanted to say I found something called tuna deviled eggs off Linda's recipes and it was very good. when I feel like i can't go on and I want to cheat i get on this and find a good recipe. I made something like shrimp fried rice only instead of rice I used cauliflower i even scrambled an egg and put in it. I started induction on Jan 22nd and I am not sure what I started at I say 263 could of been a little more but this is the longest that I have done this. I hope I can continue. Oh by the way can someone tell me how I get my picture to appear under my name Last edited by lizpeni63; 02-11-2009 at 11:41 AM.. Reason: forgot to say something

02-11-2009, 12:53 PM	#1030
Rbenz Blabbermouth!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 5,329 Gallery: Rbenz WOE: Trying to resist anything white.	Liz~Click on your user control panel on top of thread page, then click on Edit Avi. Scroll down to bottom of the page where it says Browse and follow pixel/size avi directions from there. Hope that helps. I made Linda Sue's Tuna Muffins for Brekkers this morning. I made a 12 batch. Linda's Low Carb Menus & Recipes Here's a pic of mine: Last edited by Rbenz; 02-11-2009 at 12:58 PM..

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

02-05-2009, 09:17 AM	#1022
pebbles7673 Senior LCF Member Join Date: Oct 2006 Location: Austin, Tx Posts: 268 Gallery: pebbles7673 Stats: 252/205/200 WOE: Atkins Start Date: July 14, 2008	Do we have a recipe for the Stuffed Crust Pizza?

02-06-2009, 02:38 PM	#1023
nadi namaki MAJOR LCF POSTER! Join Date: Aug 2002 Location: Framingham, ma Posts: 1,492 Gallery: nadi namaki Stats: 162/128/126 WOE: atkins/ induction Start Date: Jan 08	Cleo your pizza looks seriously good...................

02-06-2009, 04:44 PM	#1024
JudiM Senior LCF Member Join Date: Aug 2003 Location: Northern Michigan Posts: 351 Gallery: JudiM Stats: 199/174.5/140 WOE: Low Carb Start Date: September 29, 2008	Pizza recipe please!

02-09-2009, 08:40 PM	#1026
Bobbin Senior LCF Member Join Date: Nov 2006 Location: Mile High City Posts: 648 Gallery: Bobbin Stats: 256/219.5/145 WOE: Atkins	Cleo, I got all the stuff to make your pizza this week, I'm so excited!! DH and DS think it's a wierd idea, but they'll try it. How big around would you say the pizza is without doubling? Also, I haven't used fennel before, do you grind up the seeds before you use them? I couldn't find powdered, just the seeds. I also made oopsies for the first time last night, they came out perfect, except I should have just left them out on the rack overnight. I ate all of them today.

02-09-2009, 08:58 PM	#1027
StyngerIsAScorpio Senior LCF Member Join Date: Oct 2008 Location: Near the water Posts: 473 Blog Entries: 11 Gallery: StyngerIsAScorpio Stats: -23 pounds! And I'm not done yet! WOE: Modified Low Carb/Healthy choices for a change! Start Date: August 13, 2009 Restart	subbing....I gotta make that pizza!

02-10-2009, 12:33 PM	#1028
Rbenz Blabbermouth!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 5,329 Gallery: Rbenz WOE: Trying to resist anything white.	I'm going to make Cleo's pizza too!

02-15-2009, 02:08 AM	#1031
Simille Senior LCF Member Join Date: Feb 2009 Location: Plano, TX Posts: 63 Gallery: Simille Stats: 275/265/130 WOE: South Beach Start Date: Restart June 2009	Subbing...I've had to change my drawers---twice!

02-15-2009, 08:25 PM	#1032
Bobbin Senior LCF Member Join Date: Nov 2006 Location: Mile High City Posts: 648 Gallery: Bobbin Stats: 256/219.5/145 WOE: Atkins	I made the stuffed crust pizza, it was really good!! I am not a cauliflower fan, but I didn't really taste it in there at all. I think next time I'll just make the regular pizza, without the stuffed crust, though. DH even said it was good!! Thanks so much Cleo.

02-18-2009, 11:11 PM	#1033
star a.d. Senior LCF Member Join Date: Feb 2009 Posts: 150 Gallery: star a.d. Stats: 235/203.5/165 WOE: Atkins/No S	I actually signed onto this board so I can subscibe to this thread! plus, I'm starting induction again. hopefully I can contribute!

02-19-2009, 04:23 AM	#1034
vegasneon Senior LCF Member Join Date: Oct 2008 Location: Las Vegas, NV Posts: 299 Blog Entries: 26 Gallery: vegasneon Stats: 298/237.4/145 WOE: Low Carb Start Date: Oct 2008 at 286 lbs	hey Star!! Where did you get that Avi of ME????

02-19-2009, 08:31 AM	#1035
star a.d. Senior LCF Member Join Date: Feb 2009 Posts: 150 Gallery: star a.d. Stats: 235/203.5/165 WOE: Atkins/No S	well, I did lurk on the boards for awhile before signing up...

02-19-2009, 04:50 PM	#1036
duece49424 Senior LCF Member Join Date: May 2007 Location: Holland, MI Posts: 674 Gallery: duece49424 Stats: 223 start...150 lifetime goal WOE: low carb/healthylifestyle - struggling with binges	Love this site! I'm looking for a couple recipes, and was reading through all these pages, and maybe missed them...is there a herowin chicken wing or parmesan chicken breast recipe somewhere? You don't have to reprint, if you could just tell me what page number or whatever is easier, I would really appreciate it. I am running out of ways to cook meat. Thank you so much!

02-19-2009, 06:46 PM	#1037
BarbDe Blabbermouth!!! Join Date: Nov 2006 Location: SE Florida Posts: 5,320 Gallery: BarbDe Stats: Quit smoking 11/4/07; 16/14/10 WOE: Low carb Start Date: August 2004	Basically Chicken "Parm" 1 cup mayo 1 cup grated parm Mix together. Dredge chicken in the mixture. Put in baking dish. Bake at 350 til done. (I like to sprinkle with granulated garlic before baking)

02-20-2009, 06:53 AM	#1039
duece49424 Senior LCF Member Join Date: May 2007 Location: Holland, MI Posts: 674 Gallery: duece49424 Stats: 223 start...150 lifetime goal WOE: low carb/healthylifestyle - struggling with binges	Thanks Barb and Sandy! I will make both of them...trying to find new ways, simple, for chicken lately. I read this site every single day..it's great!

02-22-2009, 06:22 PM	#1040
Trechi Junior LCF Member Join Date: Oct 2003 Location: Florida Posts: 25 Gallery: Trechi Stats: 258/244/200 WOE: Atkins Start Date: Reinduction 08/06/2009	I need help with posting pictures!!! HELP

02-22-2009, 06:37 PM	#1041
i.am.jenn MAJOR LCF POSTER! Join Date: Apr 2008 Location: Nacogdoches, Tx Posts: 2,652 Gallery: i.am.jenn Stats: 286/286/250 WOE: Whole Foods Start Date: 02.22.2009	Trechi I set up an account at hosting website like photobucket. When I upload my pictures to them there is a code (I think it's the fourth) that is already in a format that is compatible with LCF boards. When you post here just paste the code provided in the reply box. Hope that helps! Jenn

02-23-2009, 04:01 AM	#1042
Trechi Junior LCF Member Join Date: Oct 2003 Location: Florida Posts: 25 Gallery: Trechi Stats: 258/244/200 WOE: Atkins Start Date: Reinduction 08/06/2009	Thanks jenn

02-23-2009, 06:50 AM	#1043
BarbDe Blabbermouth!!! Join Date: Nov 2006 Location: SE Florida Posts: 5,320 Gallery: BarbDe Stats: Quit smoking 11/4/07; 16/14/10 WOE: Low carb Start Date: August 2004	OH yum Trechi, is that a quiche??

02-23-2009, 02:45 PM	#1045
Trechi Junior LCF Member Join Date: Oct 2003 Location: Florida Posts: 25 Gallery: Trechi Stats: 258/244/200 WOE: Atkins Start Date: Reinduction 08/06/2009	1 roll sausage 1 onion can of mushrooms 1 bag frozen spinach 1 c. cheddar cheese 8 eggs 1/4 c. cream salt and pepper Brown sausage and onion add mushrooms and spinach. Cook till tender, drain pour in a greased 9x9 baking dish beat eggs, cream, salt and pepper sprinkle sausage mixture with cheese pour eggs over and bake 30 minutes. Cool 10 minutes .

02-23-2009, 08:27 PM	#1046
Cryssi Noah and Wyatt's Mommy Join Date: Jan 2004 Location: Las Vegas, NV Posts: 20,288 Gallery: Cryssi Stats: -26 WOE: Reasonably Healthy	disclaimer the rice is NOT induction friendly (of course!) but everything else is Pan seared pork chops with garlic herb cheese sauce and pan roasted asparagus: On my new dinnerware

02-24-2009, 06:09 AM	#1047
i.am.jenn MAJOR LCF POSTER! Join Date: Apr 2008 Location: Nacogdoches, Tx Posts: 2,652 Gallery: i.am.jenn Stats: 286/286/250 WOE: Whole Foods Start Date: 02.22.2009	Trechi: You're welcome! Glad we could get you going and OMG! Does that look delicious or what!!! I wish you had a shot of a slice of it so we could see how the insides look (yeah, I'm just a little weird like that. ) Cryssi: Beautiful as always. I was going to comment on the new dinnerware but then I saw the tag at the bottom. it!!!

02-24-2009, 06:20 AM	#1048
Whitedov1208 MAJOR LCF POSTER! Join Date: Apr 2008 Location: PA Posts: 1,290 Gallery: Whitedov1208 Stats: 150/142/135 - 5'7"	Barb, The shrimp dish looks great! It's hard to find low carb Spanish/Mexican recipes that are low carb. I bet the carb count is real low if you use low carb beer. ::: putting this recipe in my Atkins 3 ring binder recipe book :::

02-24-2009, 12:29 PM	#1049
Rbenz Blabbermouth!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 5,329 Gallery: Rbenz WOE: Trying to resist anything white.	Cryssi~Likey new dinnerware and what's on it! Jen~That Sausage Cass will be in my Brekkers Future soon! Barb~Shrimp looks Yummo! Haven't cooked up Cleo's Pizza yet. I have all the ingredients just waiting for the time to cook it up.

02-25-2009, 03:21 PM	#1050
i.am.jenn MAJOR LCF POSTER! Join Date: Apr 2008 Location: Nacogdoches, Tx Posts: 2,652 Gallery: i.am.jenn Stats: 286/286/250 WOE: Whole Foods Start Date: 02.22.2009	The Sausage Casserole does look good but it's not mine. She just thanked me for helping her to post the picture. Thank you though!