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Old 11-18-2007, 06:41 PM   #61
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Quote:
Originally Posted by lbecker28 View Post
I'm going to try the stuffed banana peppers, but I think I will add crumbles of bacon. I love bacon and cheese together!!!
you would love smoked goudam cheese!
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Old 11-18-2007, 06:49 PM   #62
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Quote:
Originally Posted by lisabinil View Post
Just an FY-Miracle Whip is not an Atkins friendly food. Look at the ingredients

Ingredients: WATER, SOYBEAN OIL, VINEGAR, [COLOR="Red"]HIGH FRUCTOSE CORN SYRUP, SUGAR, MODIFIED FOOD STARCH, [/COLOR]EGG YOLKS, SALT, MUSTARD FLOUR, ARTIFICIAL COLOR, POTASSIUM SORBATE AS A PRESERVATIVE, SPICE, PAPRIKA, NATURAL FLAVOR, DRIED GARLIC.

It contains sugar. It also has 32 grams of carbs per cup so this recipe would have 64 carbs alone from the Miracle Whip. 2 cups of mayo has about 12 carbs. You can make your own homemade Miracle Whip by adding the sweetener of your choice to your mayo.
they have a mayo made w/ splenda!
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Old 11-18-2007, 06:53 PM   #63
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Quote:
Originally Posted by Deila View Post
Another staple I had was cream cheese (1/3 less fat Philly has the least carbs). I would soften 8 oz, mix in some herbs, a little garlic powder, a little onion powder, whatever. I'd put this into a small container in the fridge.

Whenever I felt peckish I'd have a dab with some celery or, to change the taste of fish, chicken or burgers, I toss a spoonful onto them. DELISH!

I would have to say to anyone out there on Induction that feels 'bored', it is SO EASY to change it up! I invested about $15 in different spices, some from Mrs. Dash, some from the hispanic aisle, some just to try something new! I could literally eat a burger for breakfast, lunch and dinner and not have the same tasting burger twice in a month!

Also, check around for different kinds of cheeses. Don't just grab a block or a bag of shredded cheese from the case! Go to the deli section and get 1/4 pound of different cheeses you've never tried before! You ARE allowed up to 4oz of cheese a day on Induction, and they usually cut the cheese (giggling) into 1/2 ounce slices. Adding a different flavoured cheese to your diet makes things interesting! (Still check to see the carb count beforehand. If you ask, they will tell you)

This is also a good time to get some variety into your diet. Try veggies you've never tried before! Try some in a different way!:

Golden Brussels:

Bag of frozen baby brussel sprouts, thawed
1/2 stick BUTTER

Melt butter in frying pan. Pour in the sprouts and toss to coat well with the butter. Let them fry over med-high heat until golden/crispy. Sprinkle with a little salt and serve. 100 grams is only 8g carbs - 2g fibre for 6g NET carbs.


Pumpkin Shake

2oz canned cooked pumpkin (NOT the pumpkin pie, regular pumpkin)
2oz heavy cream
2oz vanilla SF Davinci (or other brand) syrup
6oz water
2 handfuls ice
1t pumpkin pie spice

Toss everything in a blender and whirl away! As written there is 6g carbs - 1g fibre for 5 NET carbs in this shake. (232 calories)
OOOOOOOOOOOO just discover deli cheese so worth the x-tra $ my husband thinks i have better recipes just better spices and cheese!
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Old 11-19-2007, 11:02 AM   #64
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What a Great thread! Thank you for starting this.
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Old 11-22-2007, 08:12 PM   #65
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Marking my spot. Thanks for the recipes everyone!
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Old 11-23-2007, 08:31 AM   #66
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For you after Thanksgiving people with left-over turkey and not a CLUE as to what to do with it:

Turkey Salad

1/2 C chopped turkey
1/2 stick celery
1 egg, boiled and chopped
2-3T mayo (or to taste)
sprinkle celery salt

Mix everything together well and serve on a bed of lettuce. Sprinkle with parmesan cheese and eat!
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Old 11-24-2007, 12:42 PM   #67
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Thanks everyone!!

I love these simple Induction recipes.

I eat very natural, whole foods, and I can use most of these Induction recipes (without the artificial sweeteners).

Thanks again, these recipes are great! Please keep them coming!
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Old 11-24-2007, 07:28 PM   #68
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Yes, this is a great thread - keep the ideas coming please!!
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Old 11-24-2007, 07:57 PM   #69
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OK, one I made for my DH tonight......

Easy Ice Cream

1/2 C heavy cream
2-3 T SF syrup, flavour of your choice

ice cubes
table salt

In a small zippie bag mix the heavy cream and syrup together to your own taste. Seal up the bag and place into another, larger zippie bag. Throw in a few handfuls of ice and shake a few tablespoons of salt on top of the ice (the salt actually makes the ice colder...brrrr). Zip up the bigger bag then shake, Shake, SHAKE for about 3-5 minutes.

Take the smaller zippe bag out and rinse off lightly and quickly under cold running water (to make sure there's no lingering salt on the bag), open and eat! You have some WONDERFUL flavoured soft serve! I've done hazelnut, caramel and vanilla and they are ALL creamy and EXCELLENT!!!

I've only done this a few times, but I'm going to see if this is possible with half HC and half CC milk. As is, depending on how much HC you use, it has NO carbs... but a LOT of calories!

~Deila
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Old 11-24-2007, 10:02 PM   #70
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I thought heavy cream had carbs and thats why its limited to 2-3 tbsps a day... ??
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Old 11-25-2007, 06:11 AM   #71
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Quote:
Originally Posted by gettinserious View Post
I thought heavy cream had carbs and thats why its limited to 2-3 tbsps a day... ??
Sorry. I should have said 3g carbs per 1/2C serving. And, I believe it is limited not because of carb content but the calorie content.

I'm so far outta Induction I should perhaps go back and read what is allowable. I'll not post again until then.

Thank you, once again gettinserious, for pointing out my mistakes!

~Deila



ADDITION:

I put the heavy cream into my ****** program and it said 3g of carbs per 1/2 C. I re-read DANDR and saw where it DOES state 2-3T HEAVY or LIGHT cream (light cream has 1 more carb than heavy and should be noted as such). I believe heavy cream has even been discussed RE: weighloss stalls... however, if someone is just JONESING for some ice cream, I would rather have this version used than get some regular type.

Also, as stated before, I will be trying out a half HC/half CC milk next time in hopes of lowering the cal count.

Last edited by Boudica; 11-25-2007 at 06:59 AM.. Reason: More info
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Old 11-25-2007, 08:12 AM   #72
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Induction newbie here:

I see that some folks are using the Philly light cream cheese on induction even tho the "acceptable foods" list specifies full fat cheeses only. I understand that the light version has less carbs than the full fat version, so carb-wise this exception makes perfect sense. Is there another reason, though, that the full fat might be mandated, other than the carb counts?

Thanks!

Susan
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Old 11-25-2007, 08:34 AM   #73
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Old 11-25-2007, 08:46 AM   #74
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Susan- full fat cheese is recommended because FAT is what makes this WOE work. Fat fills you up and keeps you satisfied longer so you eat less and stay full longer. Thats why it is recommended.
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Old 11-25-2007, 11:26 AM   #75
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Also many light or lowfat products replace the fat with sugars.
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Old 11-25-2007, 04:22 PM   #76
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Okay, so the recipes in this thread that specify light cream cheese should really be regular, full fat cc, if we're going "by the book", yes?

Thanks!

Susan
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Old 11-25-2007, 05:04 PM   #77
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Quote:
Originally Posted by retroworx View Post
Okay, so the recipes in this thread that specify light cream cheese should really be regular, full fat cc, if we're going "by the book", yes?

Thanks!

Susan
Definitely
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Old 11-26-2007, 03:46 PM   #78
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Gettinserious, Thank you SOOO much for this thread!!! I appreciate the pictures also.
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Old 11-27-2007, 10:17 AM   #79
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bump...
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Old 11-27-2007, 10:35 AM   #80
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I make a stew base in the crock pot: 3-4 pounds beef (I chop it up) and one onion. That's it.

Then on re-heating, melt a little butter in the pot and add salt and spices and toast them. Sometimes I do garlic, onion, and cajun powders for a cajun stew, or chili powder and chipotle for a Southwest stew.

When the spices smell nice with the butter, add the stew to reheat it. You can also saute veggies to add to it. I like doing it this way because (1) the veggies don't get over cooked, (2) it's different whenever I want it to be (even within the same batch of stew) and (3) because I can season it differently, I don't get tired of it (it's a nice cheap wholesome LC stew). Yum!!
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Old 12-04-2007, 04:49 PM   #81
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New stuff! Sorry it took so long. Holidays have been brutal. And I have been in and admitted slump.

I think it is important first and foremost to point out that just because something has induction friendly stuff to it does not mean you can go hog wild. The only thing on this woe that is free for all is meat. And that is because it takes little of it to fill you up when compared to carb laden foods.

That is the case with many hard to control eating foods such as the Buffalo Chicken Dip. That is EXCELLENT induction friendly food containing recipe, but if you are not careful you will exceed both your cheese and cream cheese limit. And ranch does have carbs.... Even the lowest one I've found is 1 gram carbs per 2 tbsp and at 1/2 c... that can add up along with everything else. Yet, it is induction friendly.

This is the case with chicken I made tonight. It has induction friendly foods with it, but too much and along with my veggies, I'm over counts.
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Old 12-04-2007, 04:53 PM   #82
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Not So Smothered Chicken

1 chicken breast (or more for families)
1/2 c. canned mushrooms
pepper
salt
garlic powder
onion flakes
parsley flakes
mozzarella cheese

Sprinkle desired amounts of each spice and mushrooms onto chicken in a covered baking dish. Add 1/2 c. water. Bake at 350 for 45 mins. Sprinkle on mozzarella and put uncovered back into oven. Turn oven off and let cheese melt... Don't open for 15 mins (let them juices redistribute )

I served this with a side of frozen green beans in butter. Yum! I also halved this chicken breast because it was HUGE and I didn't need that many extra veggie counts for my day.



Last edited by gettinserious; 12-04-2007 at 04:58 PM..
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Old 12-04-2007, 05:20 PM   #83
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Parmesan chicken w/ cabbage "noodles"

1 chicken breast
1/2 c. spaghetti sauce
1/2 c. mozzarella
1/2 c. canned mushrooms
1/4 c. parmesan cheese
salt, pepper, garlic powder and onion powder to taste
1 c. cabbage, shredded into strips

Spice and bake chicken in a dish covered at 350 for 25 mins. Take out and add sauce, mushrooms and and cheeses. Back in it goes for another 15- 20 mins, keeping lid off.

Sautee cabbage in 1 tbsp each butter/oil mix (so the butter doesn't burn). I like to do mine until its nice and dark (soooo sweet yum! better than pasta!). Put chicken on top of cabbage noodles and enjoy!

I cannot tell you how good this is.



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Old 12-05-2007, 09:00 AM   #84
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The Parmesan chicken w/ cabbage "noodles" looks so incredible! Thank you for the recipe!
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Old 12-06-2007, 06:22 PM   #85
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Yum! Thanks for all these!

Tonight We had Shrimp Caesar salad.

1 bag if frozen cooked salad shrimp (the reeel little ones) Rinsed
1/4 to 1/2 stick of butter ( I use salted)
diced garlic OR garlic powder Or granulated garlic to taste
Pepper-I like fresh ground.
Parm cheese

Sautee the shrimp in the garlic butter till hot and cover w/ Parm cheese.
I use a bag of caesar salad minus the croutons, But you could just use romaine lettuce and Caesar dressing.

Serve the shrimp over the salad.
Sprinkle w/ more Parm cheese, if you want to.

DH asked for this twice this week.
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Old 12-07-2007, 04:30 AM   #86
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Thanks to everyone here. I'm planning out my menu for the week and it looks so appealing.
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Old 12-09-2007, 09:28 PM   #87
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Oldie but goody!

Ok, I'm resurrecting the infamous Cheese Chip. Now upon first blush you want to say pfffft, whats so new and great about that, I know that one... But do you?

ETA- Do not make the whole bag if you cannot eat just a few. lol. 2 cups is a lot thats 16 oz of cheese and not allowed, 3 times as much as you can have... think about that.

Cheese Chips

Bag o mozzarella (or cheese of choice, but for this I pick the mild cheese)
cooking spray

Spray pan (even nonstick) with oil spray and add mounds of mozzarella cheese. Cook on one side til golden and movable without scrunching up (although scrunchers make excellent dipping chips, thats free advice there.. ) and flip it over. Cook other side til golden as well.

**See notes below for interesting variations**





** Ok, here is where the cheese chip sloughs off the bah humbug and gets revamped. There are a plethora of spices and flavors out there that you should NEVER have a problem duplicating a flavor of chip.

Want Hidden Valley Ranch Lays?- Hidden Valley Ranch dressing powder put into a spice container and sprinkled lightly over chips while first side is cooking.

Want Cheddar and Sour Cream? - Cheddar powder and sour cream mixed to a thick paste and added while first side is cooking. Simpler yet, would be if they have a sour cream powder, and they might... I have no clue.

**See where this can go? I love the cheese chip because for 1/2 the price of lays I can get a whole heck of a lot of whole chips (BIG ones at that) vs 1/2 bag of broken sad little chips with a few whole ones thrown in for the "gee my money wasn't TOTALLY wasted" factor.

I would not advise using these for taco shells or tostadas just yet. 4 oz of cheese in a day of induction can go by pretty quick if you do.

Last edited by gettinserious; 12-09-2007 at 09:33 PM..
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Old 12-09-2007, 09:52 PM   #88
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Sausage Jumble -

1/2 lb country sausage
1/2 c. mushrooms
1/2 c. spaghetti sauce (*see note below*)
1/4 onion
1 oz mozzarella cheese
parmesan (optional)
sour cream (optional)

9 grams of carbs without sour cream or parmesan






*Note: I used a brand called Germanos. People around Cincinnati would be more likely to recognise this because of the restaurant this comes from is located there. They do have a web site. His sauce is 3 carbs for 1/4 c. NO sugar, no preservatives, all natural sauce.
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Old 12-10-2007, 04:32 AM   #89
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Well I'm going to say ick on the Soy Sauce Chicken. I cooked some the other day and the nasty soy sauce smell invaded my apartment, lol. I didn't even try to eat it. Maybe I did something wrong, I don't know.

I did make the Chili Relleno and it was amazing. I love it and plan to make it weekly. I'm going to add more green chilis in it though for more taste.
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Old 12-10-2007, 09:33 AM   #90
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Seth- the soy chicken takes a bit to get. And soy itself has a pungent smell that can be offputting. However, if you have had chinese food before, then you know how good it tastes. I guess it comes down to how well you like it. I'm on the fence. I can tolerate it although I don't eat it with my chinese food. I do love it with this chicken though. Personally I think the garlic cloves make all the difference.

As I said, if you aren't crazy about soy sauce, it prolly isn't for you. lol.
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