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Old 09-28-2009, 06:17 PM   #331
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Quote:
Originally Posted by Debb J View Post
This looks *great* to me and I've already bought ingredients to make it for the a.m. In a different post on this thread, Gettingserious remarked that 1/2 cup of a casserole was what she considered a serving size. Okay, but *HOW MANY CARBS* is one serving of this recipe? This is my 1st. day and I don't have the hang of this yet. Anyone here willing to try and help me, please?

I do want to say that I did search online for carb amounts in foods hoping to figure this out for myself. None of the sites I used translated into useful info for me. (Numbers of whole spears of broccoli for instance in place of cup measurements etc.)
I plugged this into ****** and came up with a total of 28.6 carbs for the whole recipe. 5.1 Fiber so a net carb count of 23.5. Again for the whole recipe.
That is using 6 Large eggs, and "medium size" zucchini and yellow squash
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Old 09-28-2009, 06:19 PM   #332
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I just want to add that I do this for breakfast quite often. (Well, I just scramble everything, don't do the actual quiche) I change up the ingredients, will use bacon or sausage, spinach, tomato, asparagus, whatever. It's a great way to get in a variety of veggies. I eat the bulk of my daily carbs with my breakfast.

Last edited by BarbDe; 09-28-2009 at 06:21 PM..
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Old 09-28-2009, 10:47 PM   #333
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BarbDe, you sweetheart! Thank you so much. I have ****** bookmarked but haven't had enough time to get familiar with it yet. Definitely a good tool!
Turns out this dish has more carbs that I had figured and it's good I found out before things got out of hand with my induction phase.

Made this already and love it! I did go the route of doing it in the oven and it really does taste like a quiche. DH was surprised it turned out so good and has requested more but with meat. Will do!
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Old 09-29-2009, 03:20 AM   #334
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Well, really. How much of the dish would you be eating? 6 eggs is a LOT even before the fillings. The bulk of the carbs is coming from the onion (12.5). So cut that out or down and it will save you a bunch right there.

http://www.******.com/fitness/FoodLo...ate=1254096000.

And you are very welcome!!

Last edited by BarbDe; 09-29-2009 at 03:21 AM..
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Old 09-29-2009, 10:06 AM   #335
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I divided the dish up into 6 servings. And yes, that onion runs the carbs up so I'll make it next time with only a scant amount or none at all as you suggested. Again...thank you!!!

Oh, forget to tell you earlier....LOVE the dog in your pic. Looks like such a sweetie!

Last edited by Debb J; 09-29-2009 at 10:09 AM..
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Old 09-29-2009, 05:24 PM   #336
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Thanks Debb, he's a spoiled boy that's for sure!
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Old 09-29-2009, 07:07 PM   #337
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Old 10-19-2009, 08:01 AM   #338
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Just a few quick ideas we do here:

1. Taco salads
2. Cheeseburger salad – I mix lettuce, tomato, pickles, crumbled bacon & onions (add any other cheeseburger topping you like such as mushrooms) into a salad and add a cut up cheeseburger. Then top with mayo and mustard as a “dressing”
3. I mix pepperoni, ham, (cooked) ground beef, and (cooked) sausage with pizza sauce. (I make it homemade to ensure there is no added sugar) – mix in favorite pizza toppings such as onion, green pepper, mushrooms, etc. Place in a small baking dish and top with cheese and bake.
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Old 12-25-2009, 07:19 PM   #339
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Shirataki noodle fettuccine

Haven't seen too many shirataki noodle recipes...from the Hungry Girl web site, modified to make a lower-carb version. This isn't as good with the regular spaghetti noodles, the fettuccine style make it. I also like to add chopped spinach and garlic, bacon or chicken, and/or broccoli.

1 package House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute (2 net carbs per package)
1 tsp. sour cream
2 tsp. Parmesan cheese
1 wedge The Laughing Cow Light Original Swiss cheese
Salt and black pepper, to taste

Directions:
Use a strainer to rinse and drain shirataki noodles well. Pat dry. In a microwave-safe bowl, microwave for 1 minute. Drain excess liquid. Dry as thoroughly as possible, using paper towels. (you can also cook noodles in a skillet on the stove over low heat until water "weeps" out. Cut noodles up a bit, using kitchen shears if you've got 'em.

Add sour cream, grated topping, and cheese wedge, breaking cheese wedge into pieces as you add it. Microwave for 1 minute.

Stir well and then season to taste with salt and pepper. Enjoy!

MAKES 1 SERVING
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Old 01-04-2010, 06:40 AM   #340
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Old 01-05-2010, 08:34 AM   #341
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Old 01-06-2010, 09:29 AM   #342
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Wow! Nice variety..Thanks for posting these
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Old 01-06-2010, 01:19 PM   #343
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Thanks for this thread!!
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Old 01-09-2010, 01:34 PM   #344
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Just starting back on induction after trying WW last year. I hope to stop the yoyo and make it work for life this time. Thanks for this thread.
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Old 02-19-2010, 05:36 PM   #345
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Quote:
Originally Posted by gettinserious View Post
I put this in here because although its not MY recipe, it is one I frequently use and if you want an induction friendly chocolate treat, look no further than this gem. THANK YOU Linda Sue for your AWESOME recipe site! I could not do this without this recipe.


LindaSue's Mock Brownie Danish:

BROWNIE MOCK DANISH
2 ounces cream cheese
1 egg
4 teaspoons granulated Splenda or equivalent liquid Splenda
1 teaspoon cocoa
1/2 teaspoon vanilla

In a small, microwaveable bowl, soften the cream cheese on HIGH 30 seconds. Beat well with a spoon until creamy. Add the egg and beat very well until creamy; blend in remaining ingredients. Use a small rubber spatula to scrape down the sides of the bowl so that all the batter is in the bottom. Microwave on HIGH 30 seconds; rotate bowl (do not stir) and cook another 30 seconds. If center still looks too runny, cook another 30 seconds. May take up to 2 minutes total, depending on your microwave. Center should be a bit soft for the danish filling effect. Immediately, run a small rubber spatula around the danish, then under it to release from bowl. If you wait until it cools, it will be stuck to the bowl (or you could just eat it from the bowl). Transfer to a small plate. Cool until just warm or cool completely before eating.
I just made this and I'm sorry to say that I didn't like it. It was nothing like a danish or a brownie. It was more like a splenda flavored chocolate quiche. Sorry.
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Old 02-21-2010, 12:26 AM   #346
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soooo many great ideas!!
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Old 02-22-2010, 08:04 AM   #347
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Old 03-10-2010, 09:39 PM   #348
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Bump!!
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Old 03-11-2010, 12:54 PM   #349
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Tuna Croquette

Adjusted from a 'Normal' Tuna Croquette recipe from Alton Brown. Makes 6 - 8 Croquettes

Ingredients
* 7 ounces albacore tuna, drained well and shredded
* 2 green onions, chopped fine
* 2 teaspoons Dijon or Yellow mustard
* 2 large eggs, beaten
* 1 teaspoon fresh lemon juice
* 1/2 teaspoon kosher salt
* 1/4 teaspoon fresh ground black pepper
* 3/4 cup Pork Rhine's, Crushed (approx)
* 1/4 cup Parmesan Cheese, finely grated (I use the pre-grated stuff) (Approx)
* olive oil, for sauteing

Directions
1. Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the Pork Rhines into a medium mixing bowl and stir to combine.
2. Divide the mixture into 8 rounds and set aside on a parchment lined half sheet pan. Allow to rest for 15 minutes. (must do this so it has a chance to get rid of some of the excess moisture)
3. Place the remaining Rhines and the Parmesan into a plate and mix well. Depending on your preference, you can adjust the ratio of Parmesan to Rhines, to your taste.
4. One at a time, coat each round in the mixture on all sides, covering the round well.
4. Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering.
5. Add the croquettes and cook 3 minutes on each side. Do not move or adjust the croquettes during this time. Just leave them alone until it is time to flip them. TRUST ME!
6. Remove to a cooling rack set over a half sheet pan lined with paper towels.
7. Allow to cool for 2 to 3 minutes before serving.
Serve with a little parsley on top and dip lightly in Blue Cheese dressing, a flavored mayo mixture or whatever low-carb sauce you prefer ... or eat them as they are! My boyfriend prefers to use mustard.

As a note ... I HATE Pork Rhines ... /gag ... Even the smell of them makes my nose crinkle and lip curl in protest ... but, crushing them, mixing them with Parmesan and using them as a substitute breading works like magic with just about anything, including meatloaf and fried chicken. You generally need to use more of the mixture if its going to be buried in the meat instead of on top of it, though. This recipe is not nearly as hard or messy as you might think ...

NUTRITIONAL INFO: For the entire recipe (if you're starving, go for it but I suggest sharing it with one or two other people or using them as a great hot appetizer if you are hosting a party): 914 Calories, 57g Fat, 638mg Cholesterol, 2375mg Sodium, 5g Carbs, 1g Sugars, 0g Fiber, 77g Protein
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Old 03-11-2010, 04:37 PM   #350
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Not bad!! Thank you for that recipe!
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Old 07-14-2010, 11:49 AM   #351
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Thanks for the ideas! I can't wait to try some of these! I'm on week 2 of Atkins induction, and eggs and bacon are getting boring
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Old 07-15-2010, 02:00 PM   #352
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Marking my spot.
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Old 07-15-2010, 02:40 PM   #353
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Love the thread!! <3
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Old 07-16-2010, 01:48 PM   #354
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THANKS!!

CANNOT thank all of you people enough!! I know this thread has been going on for a couple of years, but each time I go back on induction, I seem to have a harder time losing. It's most likely my age. Used to be so easy. Sugar is my drug, so to be able to find some sweet induction friendly recipes is like a Godsend. love you all
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Old 09-06-2010, 11:35 PM   #355
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ME, too

Just want to say thanks to all, and I hope to post a recipe here soon, too.
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Old 09-09-2010, 02:36 PM   #356
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Old 09-11-2010, 12:04 PM   #357
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Thanks for thread, I needed some new recipes
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Old 10-16-2010, 02:30 PM   #358
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THANK YOU!

Thanks so much for this thread and updating it all the time! I am new-ish to this and seeing this foods and recipies makes it so much easier to add variety to my meals
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Old 10-16-2010, 08:26 PM   #359
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awesome ideas.
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Old 10-19-2010, 04:52 AM   #360
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Bump!

Marking this so I can get to it later.

Nikki
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