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Old 04-29-2004, 10:51 AM   #1
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Induction-Friendly Recipes

For those of us who are on induction and are tired of sorting through every recipe to find one that is acceptable, let's get a nice list of induction-friendly recipes. Can we post induction-friendly recipes here? I will be on induction level for a long time, so any help is appreciated.

Recipes should only include induction-allowed ingredients, according to Dr. Atkins.

I will go first.

Linda Sue's TUNA OR SALMON MUFFINS
Two 6 ounce cans tuna or salmon, drained well
2 eggs
1/4 cup celery, chopped fine (1 ounce)
2 tablespoons onion, chopped fine (1/2 ounce)
1/4 cup green pepper, minced (1 ounce)
2 ounces cheddar cheese, shredded
Salt and pepper, to taste
Pinch Old Bay seasoning

Mix all ingredients and spoon into 6 well-greased muffin cups. Bake at 350║ for 30 minutes until puffed, set and lightly browned around the edges.

Makes 6 servings (1 net carb each)
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Old 04-29-2004, 04:49 PM   #2
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Greek Chicken

2 Tablespoons olive oil
2 boneless skinless chicken breast halves
1/2 cup tomato, diced
1/2 cup water
1 chicken bouillon cube
3 ounces feta cheese
1/2 teaspoon dried basil
1/2 teaspoon garlic, minced
freshly ground pepper, to taste
10 ounces frozen spinach, thawed and drained

In medium skillet, brown chicken in olive oil.

Stir in tomato, water, bouillon cube, feta cheese, basil, garlic and pepper.
Simmer for 10 minutes.

Add spinach and simmer for 10 minutes more.

Per Serving (based on 2 servings): 412 Calories; 25g Fat (53.6% calories from fat); 38g Protein;
10g Carbohydrate; 5g Dietary Fiber; 107mg Cholesterol; 1034mg Sodium.
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Old 05-03-2004, 12:32 PM   #3
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Induction Crepe

good for breakfast or dessert

2 eggs
2 sweetners
capful of vanilla
2 tablespoons cream cheese
1 tablespoon of heavy cream (table cream)
butter

add 1 sweetner to the eggs and beat. Cook in a pan on low/med heat like an omelette.

in a bowl mix the sweetner, vanilla, cream, and cream cheese and mix together until it's pasty.

When the crepe is done, smooth the mixture onto it and roll it up and go town...delicious
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Old 05-03-2004, 05:07 PM   #4
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In the interest of saving space, I'll just post the link to LindaSue's recipe page and tell you that everything with a * after it is induction friendly.

http://users3.ev1.net/~fontlady/recipes.html
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Old 05-03-2004, 05:45 PM   #5
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You guys are so sweet...

I have lots of recipes now-- and sifting through them can be a pain.

Thanks for the post. I hope others keep adding to it.

I'm gonna start an "Induction Collection" file. Then the next time someone ask I can send them my file.
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Old 05-04-2004, 03:55 PM   #6
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Start Date: Nov 22,2004.
Here is a nice side great for induction.

~Poppers~

20 peppers jalapeno
2 blocks of cream cheese
1 bag of baccon

*tooth picks*

Cut end of pepper off that has stem,use a butter knife or potatoe pealer to gut out all seeds. (Make sure you get all seeds out very important! Or they will be hot.) After gutting all peppers,place in quart pan with water and boil for about 10min.
When done,rinse and cool off.
Add cream cheese in center of pepper till it is full.
Wrap baccon around pepper,use as many baccon slices you need till you get the whole pepper covered.Insirt toothpick to hold baccon on.
Fry in pan till baccon is done.
~There ya have it! These are very yummy! And are not hot if you get all seeds out! Enjoy~
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Old 05-05-2004, 05:54 PM   #7
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Shepherds Pie

1 1/2 pounds ground beef
1 egg
1 medium onion - chopped
1 1/2 cup shredded Cheddar cheese - separated
6 slices bacon - cooked and crumbled

16 ounces frozen cauliflower
1/4 cup sour cream
2 tablespoons butter
1 tablespoon chives
salt and pepper
garlic powder

1 (12 ounce) package frozen green beans

Cook cauliflower until tender and mash with sour cream, butter and chives. Set aside.
Cook and crumble bacon.
Brown hamburger, onion and drain.
Mix hamburger, bacon, salt, pepper, garlic powder, egg and one cup cheddar cheese.
Spread into 9x9 casserole.
Layer green beans.
Spread mashed cauliflower over top.
Sprinkle with remaining 1/2 cup of shredded Cheddar.
Bake at 350 degrees for 35 minutes.

*If using fresh green beans, they need to be precooked.

I'm not sure about the sour cream, but it could be left out if absolutely necessary!
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Old 05-05-2004, 05:55 PM   #8
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I forgot to post that the Sheppard's Pie is Josie's! And it's awesome!
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Old 05-05-2004, 09:16 PM   #9
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Got the file going...

Thanks for the post all
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Old 05-06-2004, 07:02 AM   #10
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Roast Sticky Chicken (Crockpot)

4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 large roasting chicken
1 cup chopped onion

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin and under the skin. Place in a resealable plastic bag, seal and refrigerate overnight.

When ready to cook chicken put it in the Crockpot and do not add any liquid. As the cooking process goes on it will produce it's own juices. Cook on low 8 to 10 hours and it will be falling off the bone tender.
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Old 05-06-2004, 07:04 PM   #11
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Grandma's German Salad
3 slices of bacon
2 tbsp. of vinegar
2 tbsp. Splenda
2 big tablespoons of mayo
2 hard boiled eggs, chopped

Prepare a salad as usual with lettuce and favorite veggies. Put in fridge.
Fry the bacon and drain on paper towels. Save the grease! Let it sit until it no longer spits (5 min). Pour grease into a pyrex bowl. Add remaining ingredients to the grease and stir until mixed and warm.
Pour over your salad and toss. Crumble bacon pieces over the top and enjoy!
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Old 05-06-2004, 07:44 PM   #12
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Pam-
That sounds wonderful.

My mother-in-law used to make a salad she called Wilted Salad that was very similar to this. I hadn't thought about it in years.

I'm going to have one this weekend. Thanks for the recipe.
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Old 05-07-2004, 04:26 PM   #13
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You're welcome! It's one of my favorites. It was my grandmother's and I modified it (just changed the sugar to splenda). I'm not a big salad eater, but this one I love! You don't feel deprived at all. It's a meal in itself!

Enjoy!
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