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Old 02-06-2009, 06:01 PM   #1021
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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.
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Old 02-09-2009, 07:40 PM   #1022
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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. :blush:
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Old 02-09-2009, 07:58 PM   #1023
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subbing....I gotta make that pizza!
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Old 02-10-2009, 11:33 AM   #1024
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I'm going to make Cleo's pizza too!
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Old 02-11-2009, 10:40 AM   #1025
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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 10:41 AM.. Reason: forgot to say something
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Old 02-11-2009, 11:53 AM   #1026
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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 11:58 AM..
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Old 02-15-2009, 01:08 AM   #1027
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Subbing...I've had to change my drawers---twice!
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Old 02-15-2009, 07:25 PM   #1028
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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.
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Old 02-18-2009, 10:11 PM   #1029
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I actually signed onto this board so I can subscibe to this thread! plus, I'm starting induction again. hopefully I can contribute!
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Old 02-19-2009, 03:23 AM   #1030
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hey Star!! Where did you get that Avi of ME????
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Old 02-19-2009, 07:31 AM   #1031
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well, I did lurk on the boards for awhile before signing up...
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Old 02-19-2009, 03:50 PM   #1032
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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!
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Old 02-19-2009, 05:46 PM   #1033
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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)
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Old 02-19-2009, 09:29 PM   #1034
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Quote:
Originally Posted by duece49424 View Post
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
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Old 02-20-2009, 05:53 AM   #1035
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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!
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Old 02-22-2009, 05:22 PM   #1036
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I need help with posting pictures!!! HELP
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Old 02-22-2009, 05:37 PM   #1037
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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
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Old 02-23-2009, 03:01 AM   #1038
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Thanks jenn
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Old 02-23-2009, 05:50 AM   #1039
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OH yum Trechi, is that a quiche??
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Old 02-23-2009, 11:37 AM   #1040
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Originally Posted by Trechi View Post
Thanks jenn
Dang Jenn that look good... whatcha got in it ?
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Old 02-23-2009, 01:45 PM   #1041
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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 .
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Old 02-23-2009, 07:27 PM   #1042
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**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
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Old 02-24-2009, 05:09 AM   #1043
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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!!!
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Old 02-24-2009, 05:20 AM   #1044
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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 :::
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Old 02-24-2009, 11:29 AM   #1045
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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.

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Old 02-25-2009, 02:21 PM   #1046
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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!
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Old 02-26-2009, 09:27 AM   #1047
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Ok, they're not fancy dishes but here are some of my Induction favourites:

Steak bathed in onions with side of shrimp sauteed in butter sauce



The good ole standby - garlic-seasoned ground beef patties with ranch dressing and a side of wax beans



Eggs, sausage and bacon with oopsie pancakes and sugar-free pancake syrup




Mock danish and homemade whipped cream sprinkled with cinnamon
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Old 02-26-2009, 03:43 PM   #1048
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I just had mock danish last night...i havent added whipped cream....hmmmm, sounds yum.
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Old 02-26-2009, 06:27 PM   #1049
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H20: your food looks great! You're quite the cook
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Old 02-27-2009, 08:55 PM   #1050
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Wow, I just read all 36 pages. Some of you guys are amazingly creative! I can't wait to try a bunch of these!
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