Induction Recipes?
 

What are your favorite induction recipes? I love eggs...anything eggs is great! I also love pepperoni's with mozzeralla..mmm....how bout u?

I believe these are all on induction. I had so many favorites that I just copies and pasted the recipes here for you.

Low Carb Cheese Cake
12 Servings @ 263 Calories a Slice and 3.58 Carbs Per Slice

3 Pkg Cream Cheese (8 oz each)
3 Eggs
10 Pks Splenda
1 ½ Tsp Vanilla
1 TBLS Lemon Juice
1 Cup of Sour Cream

Heat oven 350 degrees

Line bottom of spring pan w/2 sheets of wax paper…spray w/pam
Spray sides of pan w/pam
Cover outside bottom of pan w/foil, make it tight
Add batter
Place pan w/batter in a deep roasting pan
Add 1” of water to roasting pan…..

Cook 1 hour
Shut oven off
Let cake stand in oven for 1 additional hour
Take out of water bath and cool on rack…refrigerate and eat the next day.

With whipped cream made from any flavor of Divinci Syrup is devine
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Mock Fried Rice

3 1/2 cups of grated raw cauliflower
3 green onions
1 clove of garlic or 1/2 tsp garlic powder
1/2 tsp ginger
3 tbsp soy sauce
3 beaten eggs
Olive oil
Cooked chicken, shrimp, beef, pork, whatever.

In a wok or large flat skillet, heat enough oil to cover the bottom. Fry minced garlic (or garlic powder) with finely diced white part of onions for approx. 1 minute. Add grated cauliflower and fry 4-5 minutes, stirring constantly. Add soy, ginger, diced green onion tops, and pre-cooked cubed meat or baby shrimp. Stir to mix well and brown a bit. Push mixture to one side of pan. Add more oil if necessary and scramble eggs in empty side of pan until done but still moist. Stir eggs into "rice" mix and remove from heat.

3-4 servings
5 net carbs each

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Egg Muffins Fav for sure !!!

Spray w/Pam a 12 hole muffin pan, put crumbled cooked sausage or cut up ham or bacon or whatever you like in the cups. Some broccoli or spinach or asparagus would be good too. Add grated cheese, cheddar or montery jack or swiss. Don't over fill it w/the meat & cheese, like about 1/2 way or 3/4 at most. Beat 8 eggs with lt cream or half and half, just a splash and spoon egg mixture into the cups. Bake 350 degrees, maybe 15 minutes or so, you'll see them start to brown.

The possibilities are endless, you can add any kind of cheese, meat or veggies, they are wonderful to freeze. In the mornings I like to grab one or two out of the freezer and by the time I get to work they are defrosted and ready to heat.

LOVE LOVE LOVE THESE!!

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Sausage & Cabbage

1 head of green cabbage, shredded (or a bag of precut coleslaw mix)
1/4 Cup onion chopped
1 Pkg of turkey sausage (removed from casings)I like Shaddy Brook hot or sweet.
1 egg (optional)
garlic 2 cloves
Olive oil

cook sausage, save drippings.
add a little olive oil and saute fresh crushed garlic (2 cloves or jar) into the drippings add onions saute more and then cabbage, saute until cooked down but not mush, you can add an egg at the end if you want, kinda like fried rice style.

YUM
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Portabello Burgers

This is easy.

Portabello Mushroom Caps
Ground Beef (chicken, turkey or veggie burgers work good too)
Cheese

Cook your burger any way you like it. Then grill some large portabello mushrooms caps w/a little olive oil brushed on them.

When done use the caps like you would bread, you can even put your favorite toppings on it, bacon, cheese, lettuce, tomato, pickle, mayo, katchup (a touch), mustard, onions, etc......

OR !!! make some Low Carb Chili and put that on top for a chili burger.
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DEEP DISH PIZZA QUICHE

4 oz softened cream cheese
4 eggs
1/3 cup heavy cream
1/4 cup parmesan cheese (grated)
1 tbs chives
1/2 tsp Italian or pizza seasoning
2 cups shredded cheese (I use mozzarella /cheddar mix)
1/2 tsp wet garlic or 1/4 tsp garlic powder
1/2 cup lowest carb tomato or pizza sauce
1 cup mozzarella cheese
Toppings to taste (I use pepperoni, sausage, onion, green pepper, mushrooms, whatever!)

Beat together cream cheese and eggs till smooth.
Add cream, parmesean cheese and spices
Spray 13x9 glass baking dish with oil
Put 2 cups of shredded cheese in dish and pour egg mixt. over Bake at 375 for 30 minutes
Spread with sauce and then add your toppings
Cover with mozzarella cheese
Bake till browning and bubbly
Let stand for 5 minutes or so.
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Chicken Cordon Blue Chicken Burgers

Makes 4 large burgers

2 lbs ground chicken
2 heafty teaspoons sweet paprika
2 heafty teaspoons poultry seasoning
1 tsp salt
2 chopped up scallions
1 - 2 Tbs oil (what ever you prefer)
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Ham
Swiss Cheese
Garlic soft spreadable cheese
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Mix first 6 ingred together well, make 4 burgers, they are sticky so when you flatten them out coat the outside with more oil so they are managable.

Grill them, and just before they are done, spread some soft garlic cheese on top, place a slice of ham on top and then a slice of swiss cheese (melt it).

These can be tweaked to add any spice/seasoning you like.

We ate this with a bunch of sauted mushrooms....very very good !!!!!
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Cole slaw THE BEST IMHO !!!!!!

2 bags dole precut cabbage/cole slaw mix (20 oz each bag I think)
1 Cup Helmans Mayo
2 Teaspoons Celery Salt
4 Tablespoons Vinegar
6 Tablespoons Lt Cream
6 Tablespoons Water
14 Packets Splenda

Mix all ingred together except cabbage, pour over cabbage and toss well, refrig over night and enjoy next day. When the flavors mingle mmmmm mmmm !! And nobody know's its low carb
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Mock Mashed Potatoes WONDERFUL !!!!

1 head cauliflower
1/2 stick butter
1 cup sour cream
Salt to taste

Cut up and cook cauliflower til very soft, drain well.
Melt butter on cooked cauliflower.
Puree or Mash it (I mash, I kinda like it lumpy) cauliflower with butter, and sour cream, salt, in blender or food processor. (be careful not to puree too long)

You can also add cheddar cheese and bake it for about 25 minutes until cheese melts (350 degrees).
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Cold Broccoli Salad (this is AWESOME !!!! I could eat it until it came out of my ears !!!!)

1/4 - 1/2 Pound Cooked Pork Bacon, crumbled (depends on your taste)
1 head fresh raw broccoli, cut into bite size pieces (I used only the flower part)
1/4 cup red onion, chopped
3 tablespoons white Vinegar
6 - 8 Pks Splenda (depends how sweet you like it)
1 cup mayonnaise
3 Tablespoons Light Cream
3 Tablespoons Water
2 Tablespoons Bacon Fat
1 Teaspoon Salt

Mix all ingred together and then pour over broccoli, refrig over night and enjoy next day.

This broccoli salad is one of my all time favorites


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Tips on Buying Ground Chicken

READ READ READ !!!

Make sure the package says Ground BREAST of Chicken, this way you are getting the white, lean meat and not the icky fatty funky stuff they throw in the regular ground chicken (like they do to ground beef).

I buy Perdue and love it !!

Here's the nutritional information on Ground BREAST of Chicken vs. regular Ground Chicken from Perdue - the differences are staggering !!!!!!

http://www.perdue.com/athome/product/product.asp

Ground BREAST of Chicken - Perdue Brand
4 OZ - Raw
Calories: 100
Cal From Fat: 5
Total Fat: 0.5 gm
Saturated Fat: ** (traces)
Cholesterol: 65 mg
Sodium: 75 mg
Carbs: 0

Compaired to -

Regular Ground Chicken - Perdue Brand
4 OZ - Raw
Calories: 180
Cal From Fat: 100
Total Fat: 12 gm
Saturated Fat: 4
Cholesterol: 135 mg
Sodium: 75 mg
Carbs: 0


I make chicken burgers alot, you can stuff them with just about anything.

To keep my calories and carbs lower with the burgers, I do NOT add breadcrumbs, I just throw in some poultry spices, and any kind of ckn spice you like, onion, sweet paprika, garlic, etc. They are VERY sticky so you might want to add a teaspoon of olive oil in the mix (normally I don't but you can). What I do is spray a plate w/pam first, plop some ckn mixture on it, spray some pam on top of the ckn blob and flatten it out into burger shapes. Also, when you grill it, if you grill it, spray the spatula first. I'm telling you, it is so worth it, YUM!!!!!!!!!!! low cal, low carb, high protein and low fat...what more can you ask for and left overs are wonderful.

Thanks for the recipes!
I found some more!PORK W/LEMON DIJON CREAM SAUCE
1. 3/4 lb pork tenderloin
LEMON DIJON CREAM SAUCE:
2 t butter
1 T lemon juice
1 T dijon
1/2 c heavy cream (may need more)
Cut the pork into 3/4" slices and pound until thin. Heat oil in pan, sprinkle with salt, pepper, and Old Bay seasoning. Saute pork in oil few minutes until done. Remove from pan, make sauce in same pan. Return pork slices to pan to reheat and cover with sauce.
SAUCE: Melt butter. Add lemon juice and dijon and mix. Stir in heavy cream, 1/4 cup at a time, til right consistency.
Serves 2 @ 3 carb, trace fiber, 451 Calories, 32 fat, 37 protein
We could eat this every week (and sometimes do!)

MUSTARD CHICKEN
1. 12 oz boneless, skinless chicken breasts
3 T butter, melted
2 t dijon mustard (1.8)
shake or two of: garlic powder, thyme
sage, cinnamon, paprika, pepper (2?)
2/3 cup crushed pork rinds
2 T grated parmesan (.4)
1 1/2 t soy flour (1)
2 T butter
Preheat oven 350. Melt 3 T butter and mix with mustard, garlic and all spices. Mix crushed pork rinds, parmesan and soy flour and place in shallow dish. Cut each breasts in half lengthwise. Coat chicken well with mustard mixture, then roll in rind mixture. Place in shallow baking dish, dot with butter, and bake covered about 30 minutes, then uncover and bake additional 15 minutes. (Serves 2 @ 1 carb, 0 fiber, 529 cal, 36 fat, 48 protein)