Worried.

[Serowend]

Re: Worried.

Yeah I got it. And naturally I would go for raw meats. But as I stated above, I can't cook them. I don't have access to hot plates.

[Georgiana]

Re: Worried.

Oops, we're cross-posting.

Ok but the beef is good eh?

Beef is good, yes.

I kind of need a solution for meat that I can eat cold or... unfortunately microwaved. Any ideas?

Things like fish and chicken can be microwaved.

[Georgiana]

Re: Worried.

And you can cook vegetables in the microwave, too.

[Serowend]

Re: Worried.

I can microwave raw chicken? Didn't know that, cool. Ok well Ill stick to that and the fish, because yeah I've microwaved fish before. Ok so if I swap out those processed meats for like the raw chicken and fish as you say (and the veggies), should that menu be good for induction as long as I stay under 20 carbs or no?

[Georgiana]

Re: Worried.

so if I swap out those processed meats for like the raw chicken and fish as you say (and the veggies), should that menu be good for induction as long as I stay under 20 carbs or no?

Yes, as long as you make better choices for your veggies.

FitDay is a useful tool to keep track of your foods:

FitDay - Free Weight Loss and Diet Journal

[Serowend]

Re: Worried.

Well I very much appreciate all the help you've given me, sorry if I annoyed you at all, it wasen't my intention. I really am hyped to start, guess I was just too hasty. Thank you for taking time to guide me.

[Georgiana]

Re: Worried.

You're very welcome!

And you certainly didn't "annoy" me.

[Elizellen]

Re: Worried.

Hi Welcome to our ADBB family!

It looks as if you are on your way to working out some good menu ideas so all I want to add is that you can use google to find out how to do many different recipes for cooking in the microwave.

Here is one method I found which can be adapted for chicken joints if you don't want to do a whole chicken that I found here
Microwave roast chicken recipe

'Roast your Chicken in the Microwave', is for smart cooks who want to keep their kitchens cool and retain their sanity on a day when the temperature outside is 110 degrees in the shade. You know those days when you come home from work absolutely drained and your family greets you with ”Hey Mom! What’s for dinner? I’m starved.” You will no longer reach for your nerve pills because you have roast chicken in the microwave to the rescue. This chicken retains its moisture and is very succulent.

EQUIPMENT:
microwave* (see note below)
casserole dish large enough to hold chicken
small saucer to fit into casserole dish (turned upside down)
wax paper

*NOTE:
The cooking times and size of chicken listed are for a 700-watt microwave. If your microwave's watts are higher or lower then decrease or increase cooking times accordingly.

INGREDIENTS:
whole fryer or roasting chicken approx. 3 ½ lbs.
Large onion-chopped
Poultry seasoning (check ingredients to make sure it is allowed for induction)
Salt
Pepper
any other seasonings of your choice:
Celery flakes-optional
Parsley flakes-optional

Method:

1- Empty all the cavities.
2- Wash your thawed chicken thoroughly.
3- Season the cavities and the outside of the chicken with the seasonings listed or your favourites.
4- Stuff all the cavities with the onion.
5- Prick skin in several places.
6- PLACE INVERTED (upside-down) saucer in casserole dish.
7- Place chicken breast side down on top of inverted saucer.
8- Cover with wax paper and tuck in the edges inside the dish.
9- Cook on high (100%) for about 15 minutes.
10- Turn chicken breast side up on saucer.
Rotate dish- ½ turn if no turntable.
Cover again with wax paper.
11- Cook on high (100%) for about 10 to 15 minutes more or until juices run clear when pierced.
Let stand 10 minutes.

Skin removes easily by peeling back.

Serves approximately four people. Cooking time: approx. 25 minutes

If you don't have the wax paper you can instead rub the skin of the chicken with butter to keep it moist bfore starting and after turning it over.
The skin will not crisp up much but if you have a grill option on your microwave you could turn that on for a few minutes at the end of each cooking cycle to make it a little crispier or peel off the skin and grill it separately on a plate to make your own 'chicken rinds/cracklings' if you like them.
I cook mine in the oven if not using the skin in recipes and have it as a snack! My husband thinks they are gross but has got used to me doing it.

Oh and I don't think you annoyed anyone here

[atkinsgal08]

Re: Worried.

Serowend,

Are you in college?