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Old 08-06-2011, 06:57 AM   #391
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So many great ideas!! Marking my spot.
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Old 08-28-2011, 12:42 PM   #392
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Bump.
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Old 08-28-2011, 01:01 PM   #393
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WOE: a little of this plan, a little of that plan...
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Awesome thread - thanks for looking out for us newbies!
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Old 08-29-2011, 06:51 PM   #394
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Marking my spot!!
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Old 08-31-2011, 02:10 PM   #395
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This is Induction friendly and truly my favorite way to have eggs anymore. It's decadently rich and really pleases:

Eggs with Tarragon Cream « Buttoni's Low Carb Recipes
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Old 08-31-2011, 02:11 PM   #396
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This pretty inverted pancake is Induction friendly if you omit the white wine:

Mushroom Upside-Down Omelet « Buttoni's Low Carb Recipes
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Old 09-14-2011, 03:22 PM   #397
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subscribing
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Old 10-25-2011, 06:33 PM   #398
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This thread is huge! I need to mark my spot!

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Old 10-26-2011, 03:00 PM   #399
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bump
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Old 10-27-2011, 07:05 PM   #400
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Old 10-27-2011, 10:16 PM   #401
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Subscribing, too!
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Old 11-18-2011, 08:10 PM   #402
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lots of good ideas
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Old 11-26-2011, 07:55 PM   #403
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subbing..so I don't forget all these
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Old 11-27-2011, 03:42 PM   #404
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My 18-year-old DS will love the beef stuffed dogs wrapped in bacon!
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Old 02-06-2012, 03:07 PM   #405
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Old 02-06-2012, 03:28 PM   #406
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Fun !

Enjoying this thread ! Really love to cook and try to keep my carbs down each day - been lc since 7/11 - but in a stall now so trying to keep carbs lower and avoid cheating... which with me leads to binging for several days

Thanks for the ideas !
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Old 02-06-2012, 05:56 PM   #407
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Just starting Induction over again. Thanks for the ideas.
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Old 05-18-2012, 08:08 AM   #408
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Loving these ideas -- thank you!
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Old 05-18-2012, 10:17 AM   #409
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Here's a meal I concocted last night. Pretty sure it's good for induction.

3 ingredients. Large boneless chicken breast. TGI Fridays Spinach and Artichoke dip. LC Pasta sauce.

Preheat to 350. Defrost the dip.
Split the chicken breast.
Spread the dip..fold the breast back up.
Put a little sauce on the bottom of pan to prevent sticking. Place the breast on that and cover with foil.
Bake for 25 minutes. Then cover the breast with a little bit of sauce.
Bake for another 10 or so. You can be done, but I put a couple of slices of provolone on top and baked another 10 to melt the cheese.
Done.

Not sure what the carb count is, I'm not that guy. But I do know that the dip is only 3 gms a serving and my sauce was 3 as well. Chicken and cheese I'm guessing only a couple if that.
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Old 06-29-2012, 05:31 AM   #410
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Old 06-29-2012, 11:17 AM   #411
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Here are my "go to" favorite induction recipes that get me on track every time! I can eat these three things every day for a long time. I LOVE all three. Sometimes, if I have too many recipes and too many choices, I get myself into trouble...especially with casseroles. I've been low carbing for 20 years and I know myself all too well!

__________________________________________________ ________________________

Atkins Breakfast Mocha

1 Atkins Dark Chocolate Royal Shake
1 cup of very very strong coffee
2 tablespoons SF Hazelnut Cream

Cold in the summer and hot in the winter. I'm not much of a breakfast eater and this feels sooooooo good going down. The coffee keeps things moving too!
__________________________________________________ ________________________

This recipe is so simple and you would NEVER imagine what a great pancake it makes. I passed on the recipe many times, thinking it wasn't complicated enought to be good. TRY IT! Fry it low and slow...it browns very quickly. You want it golden brown. Throw in a couple of sausages and it makes a filling meal.

Jenny's Better Than Boxed Low Carb Pancakes - slightly tweaked over time

2 tablespoons (one scoop) Trader Joe's Vanilla Whey Protein Powder
1/2 teaspoon baking powder
Pinch salt
1 egg
A splash of good vanilla
A dab of butter in the skillet

A drizzle of SF Log Cabin Syrup or
SF Smuckers Strawberry Ice Cream Topping and whipped cream or
Butter, cinnamon and Truvia...so good!

Whisk all of the ingredients in a small bowl until smooth. Melt a small amount of butter on medium heat. Pour in the batter and gently spread the batter evenly over the bottom of the skillet. When bubbles appear all over the pancake and the batter on top looks like it's starting to set up carefully work a spatula around the edges and then under the pancake to flip it over. Cook until the second side is lightly browned. Don't let it get too dark or it will taste a little bitter. Serve with butter and low carb syrup if desired

Makes 1 large pancake

__________________________________________________ ________________________

Already posted, but a fabulous!

Bacon Cheeseburger Salad with scallions on a bed of baby greens. SF ketchup, a little mayo and mustard.
I love onions and scallions are much lower in carbs. Sometimes I will add sauteed mushrooms. The warm food on the cool greens is so satisfying!

A variation on this would be an occasional Taco Salad with salsa, black olives and sour cream.

__________________________________________________ ________________________
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Old 10-19-2012, 07:53 PM   #412
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Just re-starting on induction...I was so pleased to find this thread...will help me get down to business quickly. Thanks, y'all.
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Old 10-19-2012, 10:28 PM   #413
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subbing......I have to keep my carbs pretty low all of the time to lose.
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Old 10-22-2012, 11:51 AM   #414
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Thanks to everyone who has posted recipes .... looking forward to reading entire thread when I get a chance!
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Old 11-27-2012, 08:34 AM   #415
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Awesome thread!!
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Old 11-27-2012, 12:09 PM   #416
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i am a 3 ingredient or less cook...for now.

when i WAS in Induction, and still now, is I make quite a lot of my proteins "alla pizzaiola". For example, a pork chop, or a slice of meatloaf I will add 1 T per chop or slice of Victoria's marinara sauce and desired spices to taste. after that is heated up, i add a slice of mozzarella (full fat)to melt. Negligible carbs, even if i have 2 slices of meatloaf(no carb fillers), or 2 pork chops. Love & Profits: FLATFERENGHI
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Old 01-08-2013, 11:36 AM   #417
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Start Date: Dec 31, 2012 (cause it was Monday)doing this again
Pork - the other white meat

6 pork chops, about 1/2 inch thick
salt and pepper (I used a diff seasoning for meat)
1 onion, chopped
1 garlic clove, minced (I used a small tsp from a jar)
3 tablespoons butter
1 bay leaf (I didnt have any so left it out)
3/4 cup chicken broth or bouillon (I used bouillon)
1 cup sour cream
2 teaspoons sweet paprika

Preparation:
Sprinkle chops with salt and pepper.
Sauté onion in butter until soft and golden; add minced garlic.
Transfer to a bowl; set aside.
Add pork chops to skillet; brown on all sides.
Pour off excess fat (I didnt have much so forgot), lower heat, then add cooked onions and garlic, bay leaf, and chicken broth to skillet with chops.
Cover and cook over low heat for about 35 - 40 minutes.
Transfer chops to a hot serving platter; keep hot (I had a platter in the over at 200 for the last 10 min. cooking time.
Cook pan juices over high heat until reduced to about half.
Lower heat and add sour cream and paprika. Stirring constantly, cook until heated through, but do not boil.
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Old 01-14-2013, 12:18 AM   #418
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love this thread
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Old 01-23-2013, 11:09 PM   #419
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dinner

My dinner consisted of two Scotch eggs and low garb "pancakes". I made the Scotch eggs simply by wrapping one pound of raw pork sausage that was seasoned lightly with salt and pepper around four hard boiled eggs. I then baked them on a rack at 375 degrees for 40 minutes. Pancakes were made by putting 8 oz cream cheese four eggs with appendage and pumpkin pie spice in my magic bullet and beating them tip smooth. I then cooked them in an eight inch skipper greased with Pam tip brown and then flopped them and cooked tip brown on the otherwise. be careful they tear easily. I topped two cakes with Titanic brand sugar free English. toffee syrup and butter. Very good.
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Old 01-24-2013, 04:38 AM   #420
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Sounds delish.
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