I got asked for an Induction-friendly recipe video, and my mind immediately went to the Poblano peppers I had in my fridge. Peppers are an awesome part of any Atkins Diet menu, and are loaded with vitamins and nutrients.

Ingredients:
4 Large Poblano Peppers, Broiled, skin removed
1.5 pounds Ground Beef (85%/15%)
1 TBS Taco Seasoning (see recipe below)
1/2 cup Heavy Cream
1/2 cup Salsa
1 1/4 cup Shredded Cheese
1/4 cup diced tomatoes (optional)

1. Brown Ground Beef, Drain, and add Taco Seasoning
2. Roast Peppers on Top Shelf under broiler, rotating every 2-3 minutes
3. Add Salsa, Cream, and Cheese to ground beef, and heat until cheese is melted.
4. Remove Peppers from Oven, and peel loosened skin off peppers. Remove Stem core and seeds from inside.

5. Add meat mixture to roasted peppers, and cover with 1-2 oz of Shredded Cheese
6. Bake for 20 minutes or until cheese is golden brown.
Makes 4 servings.

Nutrition Info per Serving:
510 Calories, 37g Fat, 7g Carbs (1.5g Fiber), 37g Protein

Taco Seasoning:
2 TBS Chili Powder
2 TBS Paprika
4 tsp Cumin
1 TBS Onion Powder
1 TBS Garlic Powder
1 TBS Salt
1/2 tsp Cayenne Pepper (to taste)

(IF = Induction Friendly)

Duration : 0:6:1

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For more free fitness videos, workout routines and diet and exercise plans visit Zuzana’s free fitness site: http://www.BodyRock.Tv

Duration : 0:4:33

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Preheat oven to 400F.

In a large bowl, combine the ground chicken, onion, garlic, parsley, paprika and cayenne. Season with salt and black pepper.

Take about two tablespoons of meat mixture and roll between the palms of your hand to form a meatball about the size of a golf ball.

Place meatballs on a rimmed baking sheet lightly coated with cooking spray. Pop them in the oven and cook for 15-20 minutes or until they are cooked through.

While the meatballs are baking, heat the hot sauce in a large skillet. Toss the baked meatballs in the hot sauce to coat.

Serve the meatballs with celery and carrot sticks and a side of your choice (I chose brown rice).

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“What You Want (ver 2) by Kevin MacLeod (incompetech.com) Licensed under Creative Commons “Attribution 3.0″ http://creativecommons.org/licenses/by/3.0/

Duration : 0:7:43

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***Join the Atkins Diet Video Facebook fan page -http://bit.ly/cHhF4B ***
I wanted to make another Induction Friendly recipe, and what better way to extend one’s food budget than a meat loaf recipe. Most traditional meat loaf recipes have binders of bread crumb to hold it together and soak up some of the beef fat. They also can be a little dry on the outside as the center gets to the right temp.

This recipe attempts to fix both of those concerns. The binder in this recipe is the cheese (cheddar and the Parmesan). The Parmesan really performs the same function as the bread crumbs did. The coating of bacon also helps keep the top from over cooking.

This recipe is derived from a recipe at Linda’s Low Carb recipe site (http://genaw.com/lowcarb/bacon_beef_rolls.html).

Ingredients
2.5# Ground Beef
2 eggs, beaten
1 Medium Red Pepper, chopped
1 Medium Onion, chopped
2 TBS Grated Parmesan Cheese
1 tsp Salt
1/4 tsp Pepper
2 TBS Worcestershire sauce
4 oz Cheddar Cheese
1/4 cup Low Carb Ketchup

Makes 10 servings
Per Serving: 304 Calories; 20.5g Fat; 24.1g Protein; 4g Carbs (.5g Fiber, 3g Net Carbs)

(IF = Induction Friendly)

Duration : 0:7:41

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My recipe video to celebrate the holidays – a perfect complement to most holiday menus. This recipe was derived from a recipe from Linda’s Low Carb (http://genaw.com/lowcarb/mushroom_chicken-sausage_casserole.html) but was changed due to taste and items in the house. My wife loves this recipe!

Ingredients:
2 pounds Sausage
3 cups Roast Chicken or Turkey
1 Medium Onion, Chopped
1 Medium Green Pepper, Chopped
2 stalks of Celery, Chopped
1 Medium Head of Cauliflower
8 oz. Cream Cheese
8 oz. Cheese, Shredded
1/2 tsp Black pepper
Paprika
Makes 10 servings.

Cook covered 30 minutes @ 350 degrees, and 10-15 minutes uncovered.

Nutrition Info:
391 Calories, 28.6g Fat, 6.5g Carbs (2g Fiber – 4.5 Net Carbs), 28g Protein.

(IF = Induction Friendly)

Duration : 0:8:56

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http://howtoexpo.com/recipes/low-fat-ranch-dressing-recipe Healthy Low Fat Ranch Dressing For Salads or simply as a dip. http://HowToExpo.com

A perfect salad dressing. If you’re on a weight loss diet plan try this salad dressing you’ll love it.

Duration : 0:2:9

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http://www.thenaturalguide.com/healthy-eating.htm Seven vegetarians share how being vegetarian has improved their health. Produced by Larry Cook. Distributed by Tubemogul.

Duration : 0:3:55

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*** This video is one of my “lost” videos as the audio quality and my performance (post-workout) was originally too poor to post, but someone asked for recipe recently. I hope you are still able to enjoy the recipe and the video even if I “ahh” or “umm” too much..

In this Low Carb recipe video, I make one of the easiest breakfast ideas and perhaps one of the best recipes to bring to a potluck. It is a Low Carb Sausage Quiche with peppers and onions. This quiche is acceptable for Induction and latter phases.

“Real men do eat quiche!”

Instructions:
1. Brown 1.5 pounds sausage
2. Sautee 2 Medium Peppers and 1 onion
3. Preheat Oven to 350 degrees
4. Beat 6 eggs and 1 cup Heavy Cream. Add 1 tsp Salt and .5 tsp pepper. Add 8 oz of cheese (your choice)
5. Grease 13×9 baking pan
6. Cover bottom of pan with Sausage/onion/pepper mixture. Pour Cream, Cheese, Egg mixture over top.
7. Bake for 40-45 minutes until slightly brown on top.

Nutrition Info: (1 serving 1/12th)
380 Calories
32.25g Fat
2.75g Carbs (.5g Fiber – 2.25g Net Carbs)
19.5g Protein
(IF = Induction Friendly)

Duration : 0:7:59

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Link to Linda’s site and donation link:

http://www.genaw.com/lowcarb/updates6.html

In this Atkins Diet in the kitchen video, I make one of Linda’s recipes of Linda’s Low Carb Recipe site fame. It is Panna Cotta, and the ease and lack of ingredients (only 3) is amazing. It is super versatile and only limited by your access to good sugar free syrups like Torani and DaVinci.

Here’s the recipe:

http://www.genaw.com/lowcarb/panna_cotta_variation.html

1 envelope unflavored Knox gelatin
3 TBS SF syrup, like DaVinci or Torani
2 cups heavy cream
1/2 cup sugar free syrup

In a small bowl, sprinkle the gelatin over 3 tablespoons syrup; let stand 5 minutes to soften. Bring the cream and 1/2 cup syrup to a simmer for about 6 minutes. Remove cream and syrup from the heat and add the gelatin mixture. Stir until the gelatin is completely melted. Pour mixture into 6 individual ramekins or small bowls. Cover the surface with plastic wrap. Chill until set.

Makes 6 servings
279 Calories; 29g Fat; 3g Protein; 2.5g Net Carbs
(IF = Induction Friendly)

Duration : 0:7:58

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** Announcing Low Carb Contest**
Submit your Iron Chef cooking videos featuring the secret ingredient as a video response to this video. The video can be live like this one or screen shots as you talk your way through the recipe. The winner will receive one of Jennifer Eloff’s cookbooks (Splendid Low-Carbing for Life — http://low-carb.us/SplLowCarbForLife.shtml ). The featured ingredient is coconut. Submissions are due by May 8.
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Paillard is a method of cooking that pounds the meat flat, which tenderizes it and speeds cooking time. This chicken is sliced in half, and then pounded with a heavy object until thin. This method also tenderizes the chicken at the same time.

Low Carb Enchilada Chicken Paillard

1. Slice and Chop 1 Medium Onion and 2 Sweet Bell Peppers
2. Slice 2 or 3 large chicken breasts in half.
3. Take the half and place in a plastic bag. Pound the chicken until 1/4″ to 1/3″ even thickness.
4. Saute the chicken 1-2 minutes over medium-high heat on each side.
5. Place on clove of garlic, one half can of enchilada sauce, 3 oz of cream cheese, and 3-4 oz of shredded cheddar cheese in pan. Cook until the cheese melts.
6. Preheat over to 425. Place chicken, sauce, and onion/pepper mixture in 13×9 baking pan. Top with another 1-2 oz of shredded cheese.
7. Bake for 15-20 minutes until cheese is browned on top.

Nutrition Info (Makes 2 or 4 Servings – info based on 4 servings)
357 Calories, 19.2g Fat, 6.3g Carbs (Minus 1.1g Fiber), 39g Protein

(IF = Induction Friendly)

Duration : 0:8:39

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