Never ending induction recipes

[cookiecate]

Talking of salads I have a real favourite. Chop up a chinese cabbage using mostly the white crunchy part. One orange pepper(it dosen't really matter what colour orange looks like carrot) chopped celery, black pepper, a large dollop of mayo and about 2oz of grated cheddar mix it all together and serve with anything or eat it by itself.

[Elsie150]

Here is another that I took several from Linda's site and elsewhere on the web and mixed up. I really liked these. Even DD (10) ate them.

4 jalapeno peppers
2 oz cream cheese
3 oz aged cheddar
1/4 tsp garlic powder
1/4 tsp onion powder
8 slices bacon

Cut the jalapeno's in half and scoop out seeds and membrane. You may want to use gloves for this. The heat is in the membranes and seeds so if you want it hotter then leave some in. Set aside.

Mix cream cheese, aged cheddar cheese, garlic and onion powder together. Stuff into the jalapeno's. Mic bacon for a couple of minutes just to speed up the crisping process. Then take a piece of bacon and starting on the bottom wrap it around the jalapeno. You should end on the bottom as well. This will help hold the bacon down.
Do the same with the rest. Set on a cookie sheet (put tinfoil down for easy cleanup). Bake for approx 15 min at 350 and then broil for 1-2 minutes...watch carefully. Enjoy!

[murphy'smom]

OMG!! Those sound so good!! I may try those! Yummy!!!

[prissy]

This soup is so good I make it regularly for my family...we love it. It is so good actually, that you have to be careful not to eat too much.

This is a recipe from Linda's site as written. I use 4 cups of broth because I like it and my broth comes in a 4 cup container.


TUSCANO SOUP
1 pound Italian sausage
1 small onion, diced, 2 1/2 ounces
2 cloves garlic, minced
3 cups chicken broth
10 ounce package frozen chopped spinach, thawed
1/2 cup heavy cream
Salt and pepper, to taste
Freshly grated parmesan cheese, optional
Remove the sausage from its casings, if necessary. Brown the sausage in a 4-quart soup pot along with the onion and garlic; drain fat. Add the broth and undrained spinach; bring to a boil. Cover and simmer 30 minutes. Add the cream and simmer a few minutes until the cream is heated. Season to taste. Sprinkle a little parmesan cheese over each serving, if desired.

[Elsie150]

Another from Linda's site. She recommends not to use the pre-shredded cheese as it doesn't melt. I recommend not using it because it is coated with starches to keep it from sticking together.



MAKE ME STUFFED PEPPERS
2 large green peppers, halved lengthwise
1 pound ground beef
1/4 cup onion, chopped, 1 1/4 ounces
1 clove garlic, minced
1/2 cup tomato, chopped, about 2 ounces
Salt and pepper, to taste
4 ounces cheddar cheese, shredded
2 ounces cheddar cheese, shredded, for topping
In a large pot, bring about half a potful of water to a boil. Add the peppers and boil for 3 minutes; drain. In the same pot, brown the hamburger, onion and garlic. Drain the fat and stir in the tomatoes and seasonings. Cook until the tomatoes are hot; remove from the heat and stir in the 4 ounces of cheese. Put the pepper halves in a greased 8x8" baking pan and fill with the meat mixture. Sprinkle the extra cheese on top, if using. Bake at 350º for 20-25 minutes.
Makes 4 servings
Can be frozen
Per Serving: 388 Calories; 27g Fat; 30g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

I had 4 ounces of pepper-jack cheese and a 2 ounce chunk of cheddar that needed to be used up so I put the jack in the the meat mixture and the cheddar on top. These were very good. Do not use pre-shredded cheese. The powdery coating doesn't allow it to melt properly. UPDATE: I've changed the parboiling time from 5 minutes to 3 minutes. I found that the peppers get a little too soft after 5 minutes.

[Elsie150]

One of my new favorite snacks.

Take 4 thin sliced chicken luncheon meat (check labels) (or meat of choice). Spread about 1 teaspoon cream cheese on each piece (remember your limits). Add the green part of a green onion to each piece (or red pepper or veggie of choice). Roll up and enjoy! Really good!

[Elsie150]

Hey Elizellen...
Just to let you know that my DD, 10, LOVED the cauliflower hashbrowns. I made the recipe into 4 and she ate three. Her only request was to add more spices to it next time. Thanks so much!

[Elsie150]

Cauliflower Pizza...yes...good enough to fool my 12 yo veggie hating son. He ate two pieces. You should have seen his face when I told him it was cauliflower! So funny! Watch your cheese limits on this one. You need to share it!

http://www.apinchofhealth.com/forum/vbb/showthread.php?t=5299

Here's the original recipe:

I Can't Believe it's Cauliflower Pizza Crust!




You Won't Believe it's Cauliflower Pizza Crust

1 cup cooked, riced cauliflower*
1 egg
1 cup mozzarella cheese
1/2tsp fennel
1 tsp oregano
2 tsp parsley

pizza or alfredo sauce
toppings (make sure meats are cooked)
mozzarella cheese


Preheat oven to 450 degrees farenheit.

Spray a cookie sheet with non-stick spray.

In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.

Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).

Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.

Place under a broiler (grill for the Europeans) at high heat just until cheese is melted **.



Notes:

*I use frozen cauliflower prepared according to package directions. After cooked and slightly cooled, I shred cauliflower with a cheese grater, and then measure for the recipe. (Don't pack down the cup with cauliflower. Just fill it with a spoon or the cup itself.)

** You can try re-baking the pizza at 450 once you add toppings if desired, but the crust is not quite as crusty. There is a minimal difference, so see what works best for you.

[Lisa]

Has anyone used that yummy pizza recipe with fresh cauliflower? I got a steal of a deal today and paid 98cents for 1 head (I should have bought more!!!).

[Elsie150]

Me...I just boiled it and mashed it. Don't know how much of a difference that makes to the crust but we ate it. It was a little limp so next time I would probably cook it a little longer and maybe even broil it a little to stiffen up the top. Once cooled you could pick it up fine.