Never ending induction recipes

[moniegail]

bump!!!

[steady as she goes]

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]

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]

That looks delicious! Thanks!

[moniegail]

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]

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]

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]

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

[Elsie150]

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]

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!