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  • Re: Never ending induction recipes

    This recipe sounds great I am tempted to make it, but would love to hear other opinions of the fiished article.

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    • Re: Never ending induction recipes

      The Mexican Casserole sounds pretty tasty, but there was no mention of when to apply the cheese? I'm going to guess that you put it on during the last ten minutes of cooking, once you remove the cover?
      ReStart Induction - 05/04/09
      225+/169/132
      Created by MyFitnessPal.com -Free Calorie Counter

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      • Re: Never ending induction recipes

        This is a recipe from Ellie Krieger on the Food Network. I tried it last night and both my husband and I loved it! It was actually easy to make as well. Ingredients below are for 4 servings.
        Ingredients
        • 4 (5-ounce) cod fish fillets
        • 1/4 teaspoon salt
        • 1/4 teaspoon freshly ground black pepper
        • 2 ounces sliced prosciutto
        • Cooking spray
        Directions

        Season the fish on both sides with salt and pepper. Wrap 1 wide or 2 thin slices of prosciutto around each piece of cod. Spray a large nonstick skillet with cooking spray and preheat it over a medium-high heat. Add the fish fillets and cook for 3 to 4 minutes per side, until the prosciutto is crisp and the fish is cooked through. Serve.
        Per Serving:

        Calories 150; Total Fat 2.5 g; (Sat Fat 0.5 g, Mono Fat 0 g, Poly Fat 0 g) ; Protein 29 g; Carb 1 g; Fiber 0 g; Cholesterol 70 mg; Sodium 600 mg



        Mini goal #1 - 196 - 10% of the old me gone Met 6/30/09!!!
        Mini goal #2 - 185 - BMI - no longer obese Met 12/23/09!!!
        Mini goal #3 - 174 - 20% of the old me gone
        Mini goal #4 - 154 - BMI no longer overweight

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        • Re: Never ending induction recipes

          Chicken Paprikash

          6 chicken quarters ( I separate the thigh and drumstick prior to cooking)
          4 tbsp. olive oil
          1/2 onion chopped
          1 green pepper chopped
          2 med. stalks celery chopped
          1/2 tomato chopped
          3 1/2 cups low sodium chicken broth
          1/2 cup sour cream
          paprika

          I cook this in a really deep frying pan.

          Saute onions, green peppers, celery, and paprika (I don't measure) in olive oil. Add chicken and add more paprila and cook until skin browns.
          Add chicken stock, tomatoes and more paprika.
          Simmer 20-30 minutes.
          Put sour cream in large bowl. (so the sour cream doesn't curdle)Add a little of the hot sauce from the chicken and stir into sour cream. Add more sauce a little bit at a time.
          Pour sour cream mixture into pot of chicken
          There is a name to this method but I forgot what it is.

          Serves 6

          Per serving:
          Calories: 341
          Fat: 21.4
          Carbs: 4.1
          Fibre: 0.88
          Protein: 31.8

          FAT - 57%
          PROTEIN - 38%
          CARB - 5%
          CHERYL
          Start Date: May 11, 2009
          Start Weight: 195lbs.
          Goal Weight: 160lbs.

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          • Re: Never ending induction recipes

            Originally posted by Neecy View Post
            I'm in British Columbia (Vancouver Island specifically)
            Where abouts are you? I'm in Victoria!
            Jayna

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            • Re: Never ending induction recipes

              I do not like the tast of peppers at all, except black pepper. Even if I pick them out, I can still taste the pepper contamination. I could use some induction friendly dinner ideas that don't include peppers. I'm not much of a cook if that helps at all.
              My name is Barb ... and I'm a carboholic

              S/C/G 180/160/150


              Minigoals
              Goal#1: 169 and daily walks with the dog. Met
              Goal#2: 159 and Schutzhund with the dog ... but not getting out of breath. Longer, faster paced walks with dog 3x/week. MET
              Goal#3: 150 , Hiking 3 times a week for a total of 15 or more miles, Bike 1-2 times a week.

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              • Re: Never ending induction recipes

                Originally posted by barbiedoll4j View Post
                I do not like the tast of peppers at all, except black pepper. Even if I pick them out, I can still taste the pepper contamination.
                That's the great thing about doing your own cooking - you can leave out what you don't like - or substitute.

                Barbie...there are tons of recipes that don't use peppers...lots in this thread, or in the food & cooking forums or on Linda or Sheila's sites...many of them are pretty simple if you are not experienced in the kitchen.
                Julie__________________F/37/5'2"__________________Start April 15, 2009


                Milestones:ozers6p4
                240 - University grad weight - Met July 29, 2009
                213 - 50% of the way to goal - Met October 21, 2009
                Onederland - Met December 23rd, 2009
                180 - High School grad weight - Met May 5, 2010
                163 - No longer obese______
                136 - No longer overweight (yes, I know this is lower than my goal weight)



                Left-Apr/09 Right-Dec/09

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                • Re: Never ending induction recipes

                  I found this recipe in allrecipes.com for Tilapia
                  1/2 c Parmesan cheese
                  1/4 c butter - softened
                  3 Tbsp mayo
                  2 Tbsp lemon juice
                  1/4 tsp basil
                  1/4 tsp black pepper
                  1/8 tsp onion powder
                  1/8tsp celery salt
                  2 pounds Tilapia

                  Preheat your oven broiler. Grease a broiling pan or line with foil.
                  Mix all infredients in a bowl and set aside.
                  Arrange Tilapia on th pan. Broil a few inches from the heat for 2-3 minutes. Flip the fillets and broil for a couple of minutes. Remove the pan from the oven and cover the fillets with the Parmesan cheese mixture. Broil another 2-3 minutes. Until topping is browned and fish is flakey. Becareful not to burn.

                  I made this tonight and it's a keeper even I wasn't on Atkins.

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                  • Re: Never ending induction recipes

                    THIS HAS GOT TO BE MY MOST FAVORITE THREAD!!!!! THANKS TO EVERYONE FOR ALL THE POSTS!

                    well so far, my favorite meal is from Linda's low carb site:

                    TUNA MELTS
                    2 servings Tuna Salad (CHECK OUT RECIPE FOR TUNA SALAD AT LINDA'S WEBSITE)
                    1 large tomato, about 6 1/2 ounces before trimming *
                    2 ounces cheddar or American cheese, shredded

                    Slice the stem and bottom ends off the tomato then cut into 4 thick slices. Place the tomato slices on a foil-lined baking sheet. Mound some tuna salad on each tomato slice. Top each with 1/4 of the cheese and broil until the cheese is melted.

                    Makes 2 servings
                    Do not freeze

                    * Mine was about 3-inches in diameter and about the size of a baseball.

                    Last edited by Elizellen; June 6, 2009, 07:51 AM. Reason: PHOTO DIDNT SHOW so I added the correct link

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                    • Re: Never ending induction recipes

                      Chicken Tikka Masala

                      Ingredients

                      Serves (4)

                      Chicken Kebab Marinate
                      1. Skinless boneless chicken breast cut into 1" pieces: 2 Pounds
                      2. Cream: 1/2 cup
                      3. Cumin powder: ½ Tablespoon
                      4. Ground Cinnamon: 1 teaspoon
                      5. Cayenne powder: ½ - 1Tsp
                      6. Ground Black Pepper: ½ Tsp
                      7. Salt: According to taste (I use 1/4-1/2 tsp)
                      8. Degi Mirch or Paprika: ½ - 1Tsp
                      9. Turmeric Powder: ½ teaspoon
                      10. Lime Juice: 1 Tablespoon
                      11. Fresh Ginger finely chopped: 1 Inch
                      12. Bamboo Skewers: 4 Large

                      Tikka Masala
                      1. Ghee (Clarified Butter): 2 Tablespoon
                      2. Onions finely chopped (almost pureed): ½ Cup
                      3. Garlic minced: 4 Cloves
                      4. Ginger finely chopped (almost pureed): 1 Inch
                      5. Cumin Powder: ½ Table spoon
                      6. Cinnamon powder: ¼ teaspoon
                      7. Cayenne Pepper: 1 teaspoon
                      8. Salt: 1½ teaspoon
                      9. Turmeric powder: ¼ teaspoon
                      10. Tomato puree: 1 Cup
                      11. Degi Mirch: 2 teaspoon
                      12. double cream: ½ - 1 cup

                      Method

                      Step 1: Chicken Kebab: Mix all ingredients, add chicken and put it in a refrigerator for at least 12 hours. Remove chicken from marinate. Thread Chicken on Skewers.
                      Step 2: Line a baking pan with Aluminum foil, lighty brush foil with oil/ghee. Baste the chicken generously with the marinate. Pre-heat oven to 450º F. Bake chicken for about 10 minutes. Turn over the chicken. Baste Chicken again with the marinate. Bake another 10 minutes or till done..
                      Step 3: Tikka Masala . Heat Ghee in a heavy bottom pan. Sautee onions till clear. Add Garlic and ginger. Continue sautéing. Add cumin, cinnamon, cayenne, salt and turmeric powder. Sautee another two minutes. Add tomato puree. Bring to a boil. Simmer about 10 minutes. Stir in Degi Mirch, and cream. Simmer on medium heat till you have a nice consistency of a thick gravy.
                      Height : 5"3
                      Starting Weight : 166lbs
                      Goal Weight : 115 lbs

                      Motivation is a fire from within. If someone else tries to light that fire under you, chances are it will burn very briefly.

                      Starting weight: 75.5kgs
                      Mini Goal weight : 69 kgs
                      1st Goal weight: 64 kgs
                      2nd Goal weight : 60 kgs
                      3rd Goal weight : 55 kgs
                      4th Goal weight : 50 kgs

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                      • Re: Never ending induction recipes

                        just bumping up so thread doesn't get lost, lots of great recipes on here!!!


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                        • Re: Never ending induction recipes

                          Excellent dry rub for meat

                          1 tablespoon ground black pepper
                          1 tablespoon ground white pepper
                          2 teaspoons cayenne pepper
                          2 tablespoons chilli powder
                          1 tablespoon ground cumin
                          1 tablespoon garlic powder
                          1 tablespoon ground oregano
                          4 tablespoons paprika (the sweet kind – not the hot kind)
                          1 teaspoon dry mustard
                          1 tablespoon celery salt
                          1 table spoon salt
                          1 tablespoon sugar substitute.

                          Thoroughly combine all ingredients. Rub mixture into the meat, wrap tightly with plastic wrap and refrigerate for at least 8 hours or overnight.

                          Store leftover mix in an airtight jar.


                          Jerk Chicken


                          4 lbs chicken breasts, boneless and skinless
                          1/2 cup canola oil
                          2 teaspoons chilli powder
                          2 teaspoons garlic powder
                          2 teaspoons onion salt
                          2 teaspoons basil
                          2 teaspoons thyme
                          2 teaspoons vegetable seasoning
                          1 teaspoon crushed red pepper flakes
                          2 teaspoons cumin
                          2 teaspoons coriander
                          2 teaspoons ginger
                          2 teaspoons black pepper
                          1 teaspoon cinnamon
                          1 teaspoon ground cloves
                          1 teaspoon allspice
                          1 teaspoon salt
                          1 onion, diced
                          1 green pepper, diced


                          Mix all ingredients, except chicken, in a medium bowl. You could use about a tablespoon of sugar substitute if you like but I don't bother as I like it spicey.
                          Cut each chicken breast into 4-6 long pcs.
                          Add marinade to chicken breasts.
                          Marinate at least 4 hours or overnight.
                          Can be grilled on barbecue or in broiler.
                          Cook just until done, do not overcook. This will dry out if overcooked.

                          These are a couple of really nice recipe's that I have been using on the bbq. We have not cooked inside as the weather has been great, unfortunately today it is raining so I have used the dry rub on chicken legs and some mint, oil and lemon juice on a couple of lamb steaks. The house smells good I hope it all tastes good too.

                          I will have this with tomato, cucumber, onion rings and a light vinegarette made with oil, wine vinegar, wholegrain mustard with plenty of garlic, salt and pepper.

                          I should add that I have found a really good site on line which sells excellent spices at a fraction of the supermarket cost.
                          Last edited by cookiecate; July 28, 2009, 01:11 PM.

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                          • Re: Never ending induction recipes

                            There is sugar in those recipes Kate. We do not eat sugar. Would a sugar substitute work?
                            Startdate: November 18, 2007. Female 5'2"

                            May Challenges 2010
                            Push-ups: 450/800
                            Abs: 850/1900
                            Squats: 650/1200
                            Lunges: 500/1000
                            Strength: 490/1200
                            Running: 50/100 km


                            2 Years on Atkins.................. President Challenge Medals earned

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                            • Re: Never ending induction recipes

                              Sorry liv, that should be sugar substitute or left out all together the rub is very is very spicy and my husband says it makes his lips numb but he loves it.

                              The jerk chicken recipe really doesn't need the sugar or even the substitute I put maybe one tablespoonful of substitute and it tastes really good.

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                              • Re: Never ending induction recipes

                                Wow..I just tried these and they were sooo good! I also added about 1/3 of a 1lb container of lump crabmeat, so they kind of tasted like the kind you'd get at a steakhouse or seafood resteraunt. I wasn't sure if the stuffing would fit in regular white mushrooms, but I found large white stuffing mushrooms at the produce market. So I only made 4 (really big ones) and still have more than half of the filling leftover. It'd probably be better to make smaller ones, to control portions, but....what the heck?!
                                That was my dinner! They were sooo good! Thanks for the recipe, and if you like crabmeat, try it this way! Chilies gave it awesome flavor too!




                                Originally posted by steady as she goes View Post
                                when I did atkins the first time, this was one of my favourites. I just remembered them and will make them tonight! (and when I do, I'll pay attention to how much of each thing I put in, but here are the basic ingredients!)

                                15 or so medium-sized white mushrooms
                                1 can diced mild green chiles
                                1/2 cup shredded cheddar cheese (maybe more)
                                3/4 cup cream cheese (approximately)

                                remove stems from mushrooms. combine the cheeses and chiles. stuff the mushroom caps with the cheese/chile mixture. top with some additional shredded cheddar. bake at 375 until cheese is bubbling and browned on top.

                                these get a little messy, but they're delicious!

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