Hi everyone!

Ok, now that I think I have the hang of induction... I am ready to start branching out in to more flavorful recipies.

Would some of you mind telling me what your favorite Atkins Recipies (Induction-friendly) are and where I can find them! Of course I already have Robin's Salmon Patty recipe! I need to try it out!

My Family will thank you for helping me out!

Ok, it's not really a recipe but it's my current favorite. I have this love of taco salad that has helped me get my fat ratios up there. It's too simple to be a recipe but I'll write it down for the heck of it.

It's 1 cup ground beef with Clubhouse steak seasoning (no msg which I respond to very badly so this is the only one for me), garlic and pepper to taste and browned and juices drained.
2 cups of Romaine lettuce chopped
2 oz of shredded cheese
mix everything together and put in 2 tbsp of sour cream and make sure everything is coated nicely.

I'm still not getting too creative but I'm not very adventurous food wise on any given day.

Love this recipe, could survive on a desert island with only this.

Hope others have something a bit more creative!

Tummy

I have a few,

Cauliflower Mock Potato Salad, which I'm sure is on the recipie thread, I use the juice from dill pickles to make it tasty, and boy is it good. A little onion too.

And Coleslaw

1 head (small) cabbage grated, 1 Cup Helmans Mayo, 3 Tbls heavy Cream mixed in w/ 3 Tbls water, 1 Tsp Celery Salt, 1 1/2 TB Vinegar, 8 Pks of Splenda. Mix all ingredients together and let sit over night. Its so delicious the next day.

Leens

Miracle Fluff is on the recipe board... http://www.3fatchicks.com/forum/show...threadid=19389
Takes the edge off sugar cravings.

I like spicy things so Buffalo Chicken...

Hot & Spicy Pork Rinds, mashed up finely.
1 egg (for coating the chicken)
already cooked chicken breats

Coat the chicken with egg, dip in the pork rinds (coat good), fry in a skillet will olive (or any type) oil until browned. Can slather on somemore buffalo chicken sauce for a little more kick or leave it as it... Have it with Carb free bleu cheese and celery sticks... It'st the best :-) Or cut up in a salad!!

I could literally LIVE on Taco Salads and Chicken Caesar Salads!!! YUM, YUM!

Kel

Golfergirl, why do you precook the chicken breasts before breading them? WOuldn't they stay juicier if you breaded them while they were raw? Just curious.

For veggies, I LOVE this. I don't miss hashbrown casserole when I have this:

Cauliflower, Bacon, Cheddar Casserole

1_____ head____ cauliflower
4_____ strips__ bacon -- or more
2______________ green onions -- or more
1/2___ cup_____ sour cream
1/4___ stick___ butter
1_____ clove___ garlic -- minced
_______________ salt and white pepper -- to taste
1_____ cup_____ grated cheddar cheese, divided -- or more

Cut up the cauliflower and steam/boil until soft. Adding a splash of
vinegar or some garlic reduces the strong smell. While the
cauliflower is cooking, cut the bacon up into small pieces and fry. Then chop the
onion up fairly fine, including the green portion.

When the cauliflower is soft, drain well. Lightly mash in a colander
to drain extra water. Add the butter and sour cream. Use a mixer to mash
the cauliflower until creamy. Add the bacon
bits, green onion, garlic, salt, pepper, and half of grated cheddar._ Mix well
and pour into large casserole dish._ Top with remaining 1/2 cup of cheese.

Bake at 350°F for 20-30 min, or until top begins to brown.


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Linda- They would stay juicier but, they don't always get done if you don't cook them first because the pork rinds fry so fast...maybe cook it half and then fry it... I haven't tried it that way...

Thanks to everyone so far! I love these and am planning to try them all! Keep um coming if you think of anymore!