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Old 01-27-2013, 05:16 PM   #421
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Avocado salad

Take half an avocado, 2,3or4 GOOD tblsp (all to taste) of mayo, add garlic salt to taste (maybe good pinch, you can add if like more).
Mix all in a medium or large bowl.
Once you have it tasting good, take half a head of lettuce (the kind you use for hamburgers or sandwiches (having a brain fart right now, cant think of the name) and tear into bit sized pieces and toss into the bowl.
Mix/shake to coat the leaves and eat

This cannot be kept for later - the lettuce wilts and the avocados get brown but my kids never allow for that to happen!!

I grew up on this and never thought about it being Atkins friendly (even induction) until recently when I had an avocado going bad and was thinking of what to do with it - Now my kids see an avocado and ask if I'm making avocado salad
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Old 01-31-2013, 10:37 PM   #422
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chicken wings for dinner the ultimate induction food. tomorrow having cucumber subs. cut cuke in half lengthwise hollow out so it looks like a canoe I'm. bad with analogies, slather on one wedge of laughing cow cheese, I use French onion only one carb, top with lunchmeat of choice. very good!
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Old 02-14-2013, 08:20 AM   #423
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Chicken wings are a staple in our house lately. I like to save money and make them myself, but nothing beats WingStop!
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Old 02-17-2013, 07:00 PM   #424
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Quote:
Originally Posted by TwinsandaTeen View Post
tomorrow having cucumber subs. cut cuke in half lengthwise hollow out so it looks like a canoe I'm. bad with analogies, slather on one wedge of laughing cow cheese, I use French onion only one carb, top with lunchmeat of choice. very good!
LOVE this idea!!!
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Old 03-02-2013, 02:56 PM   #425
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bumping...maybe i need to review induction????
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Old 03-10-2013, 02:55 PM   #426
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What's the red stuff in this recipe?

Quote:
Originally Posted by gettinserious View Post




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.
I think you left out an ingredient...the picture clearlys shows something "red" - could be tomato, could be red pepper? What is it?

Thanks. Would love to make this if I'm sure I have the complete ingredient list.
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Old 04-21-2013, 12:57 PM   #427
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bump
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Old 05-03-2013, 08:47 AM   #428
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Subbing - really yummy ideas here!
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Old 05-05-2013, 09:59 AM   #429
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Great ideas saving this thread to read later.
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Old 05-05-2013, 10:10 AM   #430
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Quote:
Originally Posted by pattifitz View Post
I think you left out an ingredient...the picture clearlys shows something "red" - could be tomato, could be red pepper? What is it?

Thanks. Would love to make this if I'm sure I have the complete ingredient list.
I'm guessing that the red is either one, tomato or red pepper. It's a quiche or frittata. I think either one would be great.
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Old 05-05-2013, 07:07 PM   #431
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How many does it serve?
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Old 01-19-2014, 03:41 PM   #432
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This is an old thread, but I got some great ideas to help me get back on track. Thanks!
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Old 01-20-2014, 10:22 AM   #433
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Marking my spot!
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Old 01-20-2014, 02:44 PM   #434
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Quote:
Originally Posted by Need2LoseNow View Post
Egg Salad for folks that HATE Egg Salad

* hard boiled eggs
* celery
* mayo
* bacon (crumbled)
* shredded cheese


i dont measure, ever....but this stuff is SO GOOD and i truly dislike egg salad! sometimes i like to eat it warm...
This is really good egg salad, I like it even more when you cut an avocado into two pieces and put some of this egg salad into one half. This is a good and easy lunch with a friend.
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Old 01-20-2014, 04:37 PM   #435
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I was looking for this. Thanks
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Old 03-09-2014, 08:20 AM   #436
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for Tori
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Old 03-11-2014, 02:49 PM   #437
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I haven't read through the entire thread, so forgive me if this is a duplicate. Tonight we are having an almost classic Chicken Caesar Salad. Obviously we leave out the croutons, but the rest is fairly straightforward, low carb and suitable for induction.

I do not make the dressing table side or in the bowl. Rather, I use my tiny food processor. We usually double the recipe, which means cutting back on the anchovies and garlic, rather than just doubling everything. Here is the single recipe.

Into the bowl of a small chopper type food processor put 1 clove peeled garlic, 1t dry mustard, 1T fresh lemon juice, Tabasco to taste, 3T olive oil, 1 large egg, boiled for 1 minute and about 1/2 to 3/4 can of drained, flat anchovies. This last is obviously to taste and you can leave it out altogether and add a few drops of Worcestershire, to taste, instead. Process until you have an emulsion and the garlic a well pureed. This can be made earlier in the day and refrigerated till needed.

Meanwhile tear up your Romaine lettuce and set aside in the fridge.

For the chicken, I like to get a good sear using a cast iron pan, on how ever many boneless breasts I am serving. Then remove the chicken from the pan, slice into thinnish slices, return to the hot pan and finish cooking, being sure to sear each side of each slice.

Place the lettuce in a large bowl and add the dressing, followed by 1T grated Parmesan (the best you can get your hands on - this is not a green can dish). Mix well, then add the chicken slices and mix again. Serve and voila!
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