Never ending induction recipes

[studyinscarlet]

Re: Never ending induction recipes

Sure Elsie! Another thing that I love to eat which also saves me a lot of time during the week is taco salad. I make a big batch of taco meat and then I divide it up into individual portions and stick them in the fridge or freezer.

I've never actually written a recipe and I just kind of throw the seasonings in there but this is about how I do it.

Saute 2 pounds of ground beef until brown (make sure you break it up really good) and then drain the fat (otherwise it will be greasy)
Add:
1 tsp garlic powder
1 tsp onion powder
2 T cumin
2 T chili powder
hot sauce if you like it really spicy (check your labels!)
salt and pepper to taste
1 can of diced tomatoes with no added sugar (I used Hunts Petite Diced, they make other kinds with green chilies that I bet would be good)
You can also add some chopped onion or peppers to this if you want. I don't personally.

Then after you add everything add 6 cups off water and cook on medium to low heat until all the water evaporates. This makes about 4-5 individual servings.

After that I measure out 2 cups of romaine lettuce and put the taco meat on top and then top with grated cheese (make sure you grate your own - package grated cheese is coated with potato starch).

I don't like ranch dressing or sour cream so I eat this without dressing or just with a little bit of lime juice on it but if you like those it would go well with either (again, remember to check the labels.) Also, keep in mind that sour cream is a special category food so quantities are limited. Sometimes if I feel like splurging I will make some homemade guacamole to go on top. Avocados are special category too so be careful with that. Also prepackaged guac often has added sugar so when in doubt, make it yourself. Enjoy!

[studyinscarlet]

Re: Never ending induction recipes

Also Sheila has some really good recipes on her site, including another recipe for taco salad. She specifies which ones are induction friendly:
Sheila's Low Carb, Atkins & Induction Friendly *ORIGINAL* Recipes Page!

[Elsie150]

Re: Never ending induction recipes

Vanessa...
MMMM...taco salad...a staple to my WOE for sure. Sometimes when I am busy I just cook a prefab hamburger patty sprinkled with cayenne and cut it up and put it in my ceasar salad...LOL...I know...probably not near as tasty but is very quick!!

Keep posting those recipes!!

[Greeneggs&ham]

Re: Never ending induction recipes

Somebody's Mock Danish...can't remember who the author is

2 eggs...beaten
1 oz cream cheese...beaten and blended with eggs
1-3 dashes of cinnamon
1/2 tsp of vanilla
1 tsp splenda

Mix everything up really good. Put it in a microwave safe container/bowl. Cook on high for about 2 minutes...give or take 10seconds.

I think it's about 3 total carbs

I made a tasty Mock Danish today using Kent's recipe (and video instructions) instead. Haven't tried the version Lisa posted, which uses more egg and less cream cheese, but I was happy with the results of Kent's version! I would estimate 4 carbs for his rendition...

[dewdropinn]

Re: Never ending induction recipes

the cauli pizza was great Elsie!!! Thanks for posting that! I was skeptical at first, but I am now a believer!!! Muah!!!

I have not tried the pizza, but I am going to make cauliflower lasagna tonight. I am going to put in some burger, and olives as well.

[moniegail]

Re: Never ending induction recipes

bump!!!

[steady as she goes]

Re: Never ending induction recipes

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!

[Elizellen]

Re: Never ending induction recipes

I make a tasty courgette/bacon/cheese recipe which my husband loves even though he doesnt like courgettes cooked any other way.

I use a peeler to take stripes off the sides of the courgettes (zucchini) then zap them in the microwave to get soft.
Then put in an oven-proof dish and sprinkle with spices.
Crumble up or chop some cooked bacon (or other meat) and sprinkle it over the courgettes. Put the dish into a hot oven to heat up and start to crisp - you can put it under the grill instead of you don't want to turn the oven on.
Take it out and lay a slice or two of gouda cheese or some other grated cheese to cover the top and return it to the oven or grill.
Take out when browned.

I forgot to photo it before adding the bacon but remembered after that.

Before adding cheese

After adding cheese

After browning

I sometimes do the same thing using aubergines (eggplant) but peel them completely as my DH doesn't like the skins on them.

[studyinscarlet]

Re: Never ending induction recipes

That looks delicious! Thanks!

[moniegail]

Re: Never ending induction recipes

i tried this tonight and it was excellent- this recipe is from linda's low carb recipe site-

i altered it a bit, i didn't have any parsley, so for a garnish, i used some crumbled bacon and sprinkled over the top with about a min. left of cooking time. this recipe reminded me alot of loaded potato skins.




PORTOBELLO PARMESAN
2 portobello mushroom caps
Salt and pepper, to taste
Pinch garlic powder
2 tablespoons spaghetti sauce
2 ounces mozzarella cheese, shredded, 1/2 cup
1 ounce freshly grated parmesan cheese, 1/4 cup
Fresh parsley, chopped, optional
Very gently scrape the gills off the underside of the mushroom caps with a spoon and cut off the stems to make them level with the underside of the mushrooms. Brush the mushrooms with a damp cloth to clean them. Place the caps stem side up on a foil-lined baking sheet. Bake at 400º 10 minutes. Turn the caps stem side down and bake another 5 minutes.
Place the mushrooms stem side up on the same baking sheet. Sprinkle them with salt, pepper and garlic powder. Spread each with 1 tablespoon of the spaghetti sauce. Divide the mozzarella and parmesan cheeses between the mushrooms. Bake at 400º about 5-7 minutes until the cheese is melted and bubbly. Garnish with chopped parsley, if desired. Serve as a meatless main dish or as a side dish.
Makes 2 servings
Do not freeze
Per Serving: 198 Calories; 12g Fat; 15g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

[Momma2threegirls]

Re: Never ending induction recipes

Cheesesteaks: (Induction friendly!!!!)

I used sirloin (even though traditionally cheesesteak uses ribeye) and sliced it paper thin and put a little garlic salt on it. I sauted it in some Olivie oil on a real hot pan and cooked it till "just" done and pulled it off and then threw in 1/2c mushrooms (raw measurement) and 1/4c onion (raw) and cooked those up till softened a bit. Then I put it on my oopsie, put a slice of munster over the top and popped under the broiler on my toaster oven. I would have loved some peppers in there too - but we didn't have any in the house. Also with 4 oz of meat and this veg I really needed 2 oopsies - but I only had one on hand. It was very delish!

carbs:
1 oopsie - 1 (I round them up and count them as 1)
sirloin steak 4oz - 0
1/2c mushrooms - 1
1/4c onions - 4 (I rounded it up from 3.67
1.5oz munster - (I counted it as 1 although most sources say it's .3 per ounce)
Olive oil - 0

Total Net Carbs = 7 (5 from veggies)

[Elsie150]

Re: Never ending induction recipes

I got this from the snack section from doeskin. I recommend this even if you don't like porkrinds. And especially if you are missing cereal.

Cinnamon Toast Crunch" - odd but good!
I came up with this while really craving cereal one evening, and playing around with different ideas. This is one of those recipes that may sound too weird to even give it a shot, but if you love cereal try it!

3 tbsp heavy whipping cream
2 tbsp water (optional but helps)
1 packet Splenda
1 handful pork rinds
cinnamon powder

Pour the whipping cream, water, and Splenda into the bottom of a cereal bowl. Add several dashes of cinnamon, and stir. The cinnamon will remain kind of clumpy, but that's okay. Add the pork rinds a few at a time (I like to use the smaller bits that collect at the bottom of the bag for a more cereal-like effect, but you could always crush larger ones) and stir them as best you can until all rinds are covered with the cream mixture. It's IMPORTANT that the rinds get covered, the soggier the better. You'll be able to hear them snap, crackle, and pop at this point.

[Mandi_2]

Re: Never ending induction recipes

Wow, thanks for posting all these great recipies, Elsie!!! (and everyone else.) I have tried the majority of them, and they are wonderful!!

[Elsie150]

Re: Never ending induction recipes

Thanks...thought it was a great idea....LOL. It only gets better the more people that participate. Love the contributions everyone has made so far. Hopefully this thread keeps growing and growing.

[misplaced southerner]

Re: Never ending induction recipes

i just came across this thread! what a great idea. i am NOT a chef at all so i am lovin' all these ideas! i am not creative or experimental in the kitchen. thanks to all of you who are!