|
Totally Induction Recipes Thread
I have decided to start this to help newbies find some good, legal stuff to eat and to keep myself on track. They will be simple, cost friendly (hah! as much as it gets with our ever rising prices!) and yummy.
Induction Power Breakfast: 3 eggs 1 oz cream cheese 1/2 small onion, diced 4 slices yellow squash 4 slices zucchini squash 6 brown and serve sausage 2 tbsp butter/ 1 tsp oil Melt butter in pan, add onion and squashes to sautee. Begin frying sausage and scramble eggs with cream cheese. When squash and onions are getting opaque, remove squash and add egg mixture to the onions. Add salt and pepper to taste. Note: the onion really cuts down on the eggy flavor, so I use it alot as I'm not fond of eggs. http://i76.photobucket.com/albums/j1.../Picture39.jpg Thats it. Easy peasy! :D I'll be back at lunch. |
Oh! And remember.... "Presentation is everything!" An amish lady told me that once. ;)
|
Ok, I didn't make it back for lunch because a baby I watch had a temp of 102, no lunch as was trying to get it under control, but here is dinner. This is kind of carby in that the teriyaki is Lawrys, but there are lowcarb teriyaki sauces or you can take your chances with the 4 carbs a tbsp and tweak your veggie intake. Lawrys is so carby because of the fruit juice they use.
Teriyaki Sirloin Chops Sirloin Chops (enough to fill 1/2 of crock, about 5-6) Lawry's teriyaki marinade (or other recipe) Cook together in a crock for about 6-8 hours on high. Creamy Broccoli 2 c. Frozen broccoli 4 tbsp butter, chunked up 2 oz cream cheese, in chunks Emerils Essence Broccoli in a microwave safe dish, add butter and cream cheese, cover dish with paper towel or your mic will have tons of cream cheese everywhere. Nuke for 2 minutes on high. Stir together and serve on plate with a few dashes of Essence. http://i76.photobucket.com/albums/j1.../Picture40.jpg |
Here is a friendly little snack for you that is good for induction. I didn't eat it today, but I posted it previously and would like some of my other induction friendly recipes here on one thread for you.
Stuffed Peppers sweet banana peppers (or any that takes your fancy with this one!) 4 oz cream cheese 1/2 onion sauteed in butter garlic powder cheddar cheese (colby jack.. whatever works...) Slice peppers in half and clean out membranes (or keep em if you are doing SPICY!). Nuke cream cheese for 30 seconds. Toss in onion, garlic and cheese, mix well. Stuff peppers with cheese mixture and bake at 350 for 15-20 mins or until tender and golden. http://i76.photobucket.com/albums/j1...Picture712.jpg |
This is my current favorite lunch from Linda Sue's Website-sooooo YUMMY! Portion control could be an issue:blush:
ITALIAN CASSEROLE 1 pound ground beef 1/2 pound Italian sausage 1 clove garlic, minced 2 tablespoons onion, chopped 1/2 pound fresh mushrooms, sliced 8 ounce can tomato sauce Salt, to taste 1/8 teaspoon pepper 1/4 teaspoon Italian seasoning, or to taste 4 ounces mozzarella cheese, shredded, 1 cup Topping: 1/2 cup sour cream 1/2 cup mayonnaise 1/2 teaspoon garlic powder 1/2 teaspoon pepper 1/2 cup freshly shredded parmesan cheese * 4 ounces mozzarella cheese, shredded, 1 cup Brown the meats along with the garlic, onions and mushrooms; season with a little salt and pepper. Drain fat; stir in remaining ingredients. Adjust seasoning if necessary and put in a greased 7x11" baking dish. Combine topping ingredients and spoon over surface of meat mixture. Spread evenly with a spatula. Bake at 350º about 40 minutes until topping is nicely browned. Makes 8 servings * The canned kind of parmesan works just as well and costs less. Per Serving: 463 Calories; 38g Fat; 24g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs This is a combination of Quiche Italiano and the topping from Chicken and Spinach Parmesan. It came out delicious. Your family will enjoy this, even without pasta. It's not like a quiche so you'll need to spoon this out of the pan or cut it somewhat into squares and scoop it out with a big spatula. The parmesan topping goes perfect with this dish. This is a keeper. |
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.
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. |
Thanks for posting that Chelle! She does have TOO MANY good things to eat there. lol.
|
Chicken "Noodle" Soup
1 leftover whole chicken, not quite picked clean 2 zucchini squash sliced 2 yellow squash sliced 1/2 head of cabbage, cut into ribbons 1 onion, sliced into 1/8 sections and seperated (suppose rings would be pretty too) Boil chicken for an hour or two to make a nice broth. Take chicken out and clean leftover meat off bones and strain liquid. Add chicken, squashes, cabbage and onion. Let simmer for 30- 45 minutes, until veggies are tender. I made this in a huge (10 qt. I think) stockpot and had lots. I am freezing right now to see how it turns out. Note: I did not add any seasonings to this because I wanted to be able to freeze it and we all know salt doesn't freeze well. However, in my bowl, I added kosher (or any) salt, a good pinch of the stuff and some freshly ground pepper. Garlic might be a nice addition too. http://i76.photobucket.com/albums/j1.../Picture35.jpg |
This one is AWESOME if you aren't afraid of salt. Of course you can go low sodium, but it will still be salty, but GOOD STUFF!
Soy Sauce Chicken soy sauce boneless breasts garlic cloves Dump enough soy sauce to fill 1/2 of skillet w/ lid. Add in chicken breasts and cracked, peeled garlic. Cover and simmer for 45 mins or until chicken is done. I added broccoli after chicken got done and it picked up the flavors nicely. Again... SALTY. http://i76.photobucket.com/albums/j1...8/Picture6.jpg |
Hi GettingSerious
These 'induction' meals are very good looking and very hearty.
Are these plates and recipes, serving 2 people? Personally I would try to find a better marinade than Lawrey's because that much sugar could trigger you. Kevinpa posted a very good hoisin sauce, and I bet you could 'tweak' it to taste like what you like. I think your idea to start this thread is brilliant. Congratulations on your weight loss and your committment to LC. Typo's by: |
I am SO loving this thread. It's genius. (running away to file it in my "recipes" subscriptions folder)
|
Mock Choc Danish
Ohhhhhhhhh
Thank you thank you. I am making that for DH and I for a late snack. YUM Typo's by |
Quote:
Most recipes are for 1 serving, but can be easily added to. Things like the soup and the sirloin chops, those are for more than one person. I made extra and lots though because I freeze a lot of servings for those days I don't have time or am too tired to cook. I'm aware of the Lawrys. lol. They have sugar in just about all their products, but I did win a spice package off a game, so I used it for this. I figure there is about 2 tbsp of marinade in each chop. I fully advocate finding a lower carb sauce, but this is a good start for "chinese" food if you are missing it. Quote:
|
Oh, I also want to add that my plates are actually small. The clear one is a basic salad plate. The funky colored ones are kiddie plates. I TRY not to fill more than the center of the salad plate (except for the Induction Power Breakfast) and kiddie plates are small.
You do servings the way you think they should be. I am doing a modified induction (guess it could be OWL, but only allowing induction veggies and no other OWL foods) because I am nursing my 5 month old and feel the need for a little extra veggies. Like the Creamy Broccoli, that is about 2 cups. I will personally do 2 cups broccoli and 1 c. squash/onion like I did today... its about preference, but these all have induction friendly ingredients except the teriyaki. And as I said, you should be able to find a nice low carb one out there. |
Todays breakfast:
Confetti Quiche 6 eggs 6 oz cream cheese 1/2 onion (gotta kill the egg taste ;)), diced small 1/4 zucchini, diced small 1/4 yellow squash, diced small 1 roma tomato, diced small 1/2 c. frozen broccoli florets, chopped Beat together eggs and cream cheese with a fork, big lumps of cream cheese is fine. Mix in veggies. Pour into a nonstick sprayed pan (I used a corning ware souffle and it turned out great, but stuck somewhat to pan :annoyed:) and bake at 350 for 20-30 mins or until set. http://i76.photobucket.com/albums/j1.../Picture41.jpg http://i76.photobucket.com/albums/j1.../Picture42.jpg |
Thanks for this thread Tannie! I'm starting induction and I need some recipes to keep me from cheating!!!
|
Quote:
These sound good. Ya know I always make cheese stuffed sweet peppers, but I've never baked them, just eaten them raw...so this is nice spin I want to try. thanks for doing this thread. The best thing about doing Atkins for me is that I can eat as much as I want and I'm lovin' it!! |
Quote:
|
OH! That sounds heavenly! Yum. Have to try that sometime.
|
I'm going to try the stuffed banana peppers, but I think I will add crumbles of bacon. I love bacon and cheese together!!!
|
Chicken Parmesan
1 chicken breast 1/4 c. spaghetti sauce (*see note) parmesan cheese mozzarella cheese Mix together sauce and parmesan. Cover chicken with mixture and cover pan with foil. Bake at 400 for 35-40 mins or until chicken is done. Cover with Mozzarella and put back into oven for 5-10 mins until cheese is melted. *Note: We all know spaghetti sauce varies. Aside from lowcarb sauce and homemade the cheapest and most delicious I have found is a brand called Germano's. It has 3 carbs per 1/4 c. (better than the typical 9 in Ragu, Preggo and the like!). Only thing with it is, its more chunky and watery, less saucy. I'd say strain and run through processor to make sauce. It IS worth the effort as it is the best sauce I have ever had. http://i76.photobucket.com/albums/j1.../Picture48.jpg http://i76.photobucket.com/albums/j1.../Picture49.jpg |
want to mark my spot for these yummy recipes
|
Thanks so much for sharing your recipes! Keep 'em coming! :)
|
Thanks for making this thread. I was wondering why this board didn't have an induction menu/recipe thread. Thanks alot. Now let's keep it going:)
|
lol! I will, and feel free to add to it! There are some days I don't cook much (I have 5 kids during the week) and some I just eat leftovers (and sometimes stuff I shouldn't :blush:).
Anyways, I have some stuff coming up that is from the RR. I am going to post them here with reviews (along with rating in their posts) and hope that if you try them, you will also go tell them about it. The main thing with induction is finding stuff to eat that isn't the same thing all the time. That is HARD. Especially for those like me that feel they need a good amount of time on induction because they have so much to lose. Boredom = endulging in a little mud pie when you fall off the wagon. ;) |
Check out LindaSue's website. Her recipes suitable for Induction are marked with an asterisk. genaw.com/lowcarb.
|
Quote:
I added salt and pepper to this because it was a little bland for my taste. I also think my paprika was old. I might try this again when I get some new and see if it is better. There are also thousands of paprika mixes so hard telling which one would be great with this. |
Quote:
http://i76.photobucket.com/albums/j1.../Picture56.jpg These are good if you like and are a fan of hot dogs. I got Eckrich, but I wanted to try Hebrew National. At any point, I'm not a fan of hot dogs and only eat them rarely. I also left mine in a little too long (dang phone). |
Quote:
http://i76.photobucket.com/albums/j1.../Picture59.jpg This is by far the best recipe I had all night and the second best recipe (main dish) that I have tried from this site. Thank you Debbie! This will be a great regular addition to my morning routine, as I believe this would be an oustanding way to start the day. |
YUM-I love chili relleno! Thanks Tannie, now I know what I'm having for breakfast!!
|
| All times are GMT -7. The time now is 02:42 AM. |