My Recipe Page

Three Things for Successful Dieting


Induction Diet Recipes
(Can be used through out the whole diet)


Grilled Chicken Salad

4 Chicken breasts
1 c. Itailian dressing
Lemon Pepper Seasoning
Garlic powder
Dole Salad blends (European or Romaine mixture)
shredded cheese (cheddar, monteray jack, etc)

Marinate chicken breasts for at least an hour. Grill until fully cooked, turning frequently. Cube chicken and serve with salad. Sprinkle with cheese. May use Ranch or Blue Cheese Dressing.

Fried Chicken

chicken pieces
2-3 eggs
1/8 cup whipping cream, if desired
parmesean cheese
salt, pepper, and seasons to taste (I use garlic powder and seasoning salt)

Wash chicken and leave the skins on. Beat the eggs and whipping cream to make the batter. Pour the parmesean cheese into a flat or low bowl. Dip the chicken the batter, then roll the chicken in the batter until covered and fry as you would fried chicken in your favorite cooking oil.

Mashed Cauliflower

cooked cauliflower
butter
whipping cream
salt & pepper to taste

Cook or steam the cauliflower with butter and season to taste until tender. Mash like potatoes and add enough butter and whipping cream to make desired consistancy. Salt and pepper to taste. Makes a perfect substitue for those craving mashed potatoes

Supreme Pizza:

pepperoni
Canadian bacon
fresh mushrooms, sliced
onion, sliced
black olives, sliced
green peppers, sliced
shredded mozzarella cheese

Cook first 3 ingredients for 2 minutes on high in microwave, then drain. Add the rest then microwave till cheese melts. drain off any drippings and cool for 30 second or so and then slide onto pork skins. You can buy the large pieces in the Mexican or deli section at the grocery store. Look by the tortilla shells.

Smothered Roastbeef:

deli slice roast beef
sliced fresh mushrooms
sliced or shredded Swiss cheese
seasoning salt
butter

Micro mushrooms with seasoning salt and butter for one minute. Then slide onto several slices of rb, add cheese and then nuke till cheese melted.

NEW!
Zesty Crab Mold:

16 oz Cream cheese, softened
2 tb Dairy sour cream
1/2 ts Salt
1/2 ts Paprika
1/2 ts Ground red pepper
1/4 ts Garlic powder
1/4 ts Ground thyme
1 c Cooked crabmeat
1/4 c Finely chopped green pepper

Beat all ingredients except crabmeat, green pepper and crackers in a 2 1/2 quart bowl on medium speed until well blended, about 1 minute. Stir in crabmeat and green pepper. Line a deep 1 1/2 pint bowl with plastic wrap; press mixture in bowl. Cover and refrigerate until firm, about 3 hours. Unmold on serving plate; remove plastic wrap. Garnish with chili peppers if desired. Serve with celery or use as a dip.

NEW!
Zesty Shrimp:

1 lb. peeled raw shrimp (50-60 count)
1/4 cup olive oil
1/4 cup butter
2 tbs.. minced garlic
1 tbs.. crushed hot red pepper
salt & pepper to taste
4 tbs.. butter
1 medium onion, sliced
1 small sweet green pepper, sliced
1 small sweet red pepper, sliced

In large cast iron frying pan, melt butter with olive oil. Add garlic and hot red pepper. On low heat cook about 10 minutes, so as to blend flavors. Add shrimp and cook until they are a deep pink.
In small frying pan melt the 4 tbs.. butter. Add onion with red and green pepper slices. Cook until soft, not browned. Place in small serving dish.
Top shrimp with onion/pepper mixture.

NEW!
Zesty Chicken Breast:

2lb. Boneless chicken breasts
2 t. Garlic powder - 3 gm carbs
4 T. Lime juice - 4 gm carbs
1 t. Onion powder - 1 gm carbs
1 t. Ground cumin - 1 gm carbs
1/2 t. Dried oregano
1/2 t. Dried thyme
1 t. Dried cilantro
2t. Dried parsley - 1 gm carbs
1 t. Salt
1/2 t. Pepper
3 T. Olive oil
Total Carbohydrate Grams 10
Grams Carbohydrates per serving 2.5

Prepare a marinade for the chicken out of the remaining ingredients. Place the chicken in the marinade coating each piece of chicken well. Let marinade at least an hour turning the chicken several times (overnight is better). Broil or bar-b-q. This mixture also works well for fish.
Makes 4 servings.
*recipe by Alex Haas

NEW!
Beef Aju:

2 lb. Stew beef
1/2 c. Dry red wine
1 1/2 c. Water
1/2 Medium onion diced
2 t. Italian seasonings
2 Bullion cubes
1 Whole bay leaf
2 t. Garlic powder
2 T. Wheat bran
Total Carbohydrate Grams 15
Grams Carbohydrate per serving 3.8

Place the onions, seasonings and bullion cubes in a large pan. Place the beef in the pan. Add the liquids. Cover and bring to a boil. Reduce heat and simmer about an hour and a half stirring every 15 minutes.. Remove from heat, remove the bay leaf and add the bran. Stir again. Let sit at least 15 minutes before serving. Serve with a half cup of au jus.
Makes about 4 servings.
*recipe by Alex Haas

Creamcheese Dip:

8oz cream cheese
1 small can crushed black olives
1 small bundle green onions, thinly sliced

Mix together. is good spread on pork skins, celery, lunch meat, etc. You can add shredded cheese ...that is good, too.

Buttered Salmon:

one can Chicken of the Sea Pink Salmon(or fresh salmon steaks)
seasoning salt
garlic
lemon-pepper seasoning

Debone salmon and keep in fillets. Then season your salmon and heat butter in skillet on high. Flash fry each side long enough to brown then remove and poor remaining butter over salmon. Very good, but smells up the house!

NEW!
Spicey Pork:

2 lb. Boneless pork wing meat cut into 1/2 inch cubes (if you can't yet find pork wings at your local grocery then you can use pork roast)
1/2 c. Tomatoe sauce
2 oz. Red wine ("sour grapes") vinegar
1/4 c. Soy sauce

2 t. Red pepper flakes
1/2 t. White pepper
2 T. Butter
1/4 Medium onion diced
1 t. Garlic powder
1 oz. Tabasco sauce
1 oz. Sour mash whiskey (optional)
5 T. Sugar equivalent sweetener
2 T. Wheat bran
Total Carbohydrate Grams 13
Grams Carbohydrate per serving 3.3

Cook your pork meat in the butter over medium high heat until it begins to brown slightly. Add the onion and cook until it becomes clear. Add the remaining ingredients except for the bran, cover and bring to a boil. Reduce heat and simmer 45 minutes. Stir in the bran and let sit 5 minutes before serving.
Makes 4 servings.
*recipe by Alex Haas

NEW!
Zany Chicken Wings:

2lb. Chicken wings separated
2 t. Garlic powder
1 t. Onion powder
1/2 c. Hot sauce
1/4 c. Lime juice
1/4 c. Soy sauce
1/2 t. Black pepper
1 t. Ground cumin
1 t. Dried oregano
1/4 c. Olive oil
Total Carbohydrate Grams 10
Grams Carbohydrates per serving 5

Prepare a marinade for the wings from all of the other ingredients. Marinate the wings at least an hour but preferably overnight turning regularly to insure that the wings are properly coated. Broil or bar-b-q.
Makes 2 servings.
*recipe by Alex Haas

Strawberry Cheesecake:

strawberry jello, prepared
cream cheese, 1-2 tbs

Prepare the jello in the normal fashion. Stir in cream cheese until light and fluffy and eat!

Ongoing Weightloss Recipes
(For After Completion of the Induction Phase)
NEW!
Cabbage/Bacon Cassarole

1lb. Cabbage shredded
1/2 Medium onion, diced
6 Slices of bacon, diced
2 T. Water
2 T. Vinegar
1/2 c. Low CHO Vinaigrette Dressing
2 T. Wheat bran
Total Carbohydrate Grams 26
Grams Carbohydrates per serving 5.2

Fry the bacon over medium heat until it is well browned. Add the onions, cabbage, water and vinegar, cover and bring to a boil. Stir every couple of minutes until the entire mixture it too hot to touch. Add the remaining ingredients and let it heat up again. When it is too hot to touch, cover and turn off the heat. This can be frozen in individual portions so that it can be carried to work but it should be eaten hot. You can add a sprinkle of parmesan cheese as a variation.
Makes about 5 servings.
*recipe by Alex Haas

NEW!
Cabbage Rolls:

Boiling salted water
12 Large cabbage leaves (more or less)
2 lb. Ground beef
2 t. Salt
1 t. Garlic powder
2 Eggs beaten
1/2 t. Black pepper
1 Medium onion diced finely
1 c. Canned beef broth
1 c. Tomato sauce
4 dollops Sour cream
2 T. Wheat bran
2 t. Plain psyllium fiber
Total Carbohydrate Grams 49
Grams Carbohydrate per serving 12.3

Place the cabbage leaves in the boiling water until wilted. Cool the cabbage leaves in cold water. Mix thoroughly the meats, eggs, seasonings, onion and bran. Sprinkle the psyllium over the meat mixture and mix quickly and thoroughly. Let sit 10 minutes. Use one cabbage leaf per roll. Place the leaf on a cutting board and cut the ribs in order to make the leaf lie flat. Fill each leaf with about 3 oz. of the meat mixture in the center. Roll up each leaf, tucking in the ends or using a toothpick to keep them from unrolling. Place the rolls seam side down on a plate in preparation for cooking. Bring the beef broth and the tomato sauce to a rolling boil. Place the cabbage rolls in the liquid one at a time, carefully in order to maintain them as rolls. Cover and bring to a boil again. Reduce the heat and simmer 30 minutes. Serve with the sauce and a dollop of sour cream.
Makes about 4 servings
*recipe by Alex Haas

Pudding

one small carton of heavy whipping cream (8oz)
1/2/box any flavor small sugar-free Jello brand pudding

Whip cream on medium for 2 minutes, then slowly add pudding while still on medium until starts to thicken. Stop when it begins to set, should be the texture of soft butter. Do NOT keep mixing or you will get little curdles (it still tastes good though :) My favorite flavor is white chocolate. (tastes like divinity)

NEW!
Creamed Chicken

2 boneless chicken filets
2 tablespoons butter
1/2 cup sour cream
1/3 cup black olives, pitted and quartered
salt, pepper, & saesoning salt to taste

Filet 2 boneless chicken breasts making 4 pieces. Slice on diagonal into small chunks. Brown chicken in 2 tablespoons butter until all pink is gone. Add sour cream and quartered, pitted black olives. Stir until thickened. Serve with pork skins if desired.

NEW!
Almond Spiced Beef

1 lb. of tip roast
1/3 cup Worcestershire sauce
1/4 cup Italian salad dressing
3 Tbsp. sliced almonds
1/4 tsp. black pepper

In a bowl, blend Worcestershire sauce, Italian salad dressing, sliced almonds, and pepper. Cover and let sit in the refrigerator overnight. The next day, tenderize the beef with a fork, and place the beef in a shallow pan. Pour marinade over the beef. Cover the beef and marinade 2 hours in the refrigerator. Make sure the beef is completely covered; otherwise flip the beef half way through marinade. Preheat oven to 400°. Take beef out of marinade, and set marinade aside. Place beef on baking pan and bake for 45 minutes. Put beef on broiler pan, and broil until edges turn black. Turn beef over and broil again until edges turn black.
Place remaining marinade in a cooking pot and bring to a boil. Slice the beef into thin long slices and place on a plate. Spoon boiled marinade over the beef.
m-m-good!

*Will be posting more recipes next week!

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