Enjoy these Atkins Low Carbohydrate Diet Recipes
Serves:3 to 4 depending on size of servings. CarbsPerServing:??? Prep Time:15 minutes to prepare...20 to 30 minutes to cook. Effort:Easy
1/2# Beef Wieners; 3 small or 2 medium zucchini; 3 - 4 ripe tomatoes; 1/2 Onion;1/2 Green Pepper, (opt);1 to 2 cups waterSeasonings: 1 tsp. salt;1/4 tsp. black pepper; 1/2 tsp. garlic powder(l clove garlic); 1/2 to 1 tsp oregano; 1/2 tsp basil; 1/2 tsp parsley
How to Prepare: Slightly brown wieners. Add diced veggies and water and seasonings. Cook until tender. Adjust seasonings to taste...Sometimes I add a little parmesan cheese on top. Enjoy!
Creamy Broccoli Cheddar Soup
Serves:4 Servings,10,10,9,10,10 CarbsPerServing:5g Net Carbos Per Serving Prep Time:20 Minutes Effort:Easy
2 Cups Fresh Broccoli 1 Pint (8 TBS) Heavy Cream 10 TBS Shredded Cheddar 1 Can Cream of Chicken Soup (Campbells is what I use) 1/2 Stick ButterSalt & Pepper to taste
How to Prepare: Boil Broccoli in a large pot of water until very tender. Drain reserving 1/2 cup of water that the broccoli was cooked in. Return broccoli to pot. Add water, butter and soup. Stir well until the soup is mixed well. Use a hand potato masher and mash contents of the pot. Add cream and cheddar cheese. Over a medium heat, bring to a slow rolling boil. Remove from heat, add salt & pepper to taste.
Garden Beef Stew
CarbsPerServing:2.6 Prep Time:2 1/2 hours Effort:Average
2 tbsp. vegetable oil 1 1/2 pd. stew meat 2 tbsp tomato sauce 2 c. water 1 tsp. salt
2 tbsp. chopped onion 1/4 c. chopped green pepper 1/4 c. chopped eggplant 1/4 c. zuchinni, cubed 1/2 c. spinach
How to Prepare: Heat oil in heavy pot. Brown meat on all sides. Push to side of pot. Add onion, cook 2 minutes. Add water and salt. Simmer 2 hrs. Add green pepper, eggplant, and zuchinni. Simmer 10 min. Spoon in tomato sauce and spinach. Cook 7 more min.
Chilled Melon Soup with Mint
Serves:4 CarbsPerServing:11.7 Prep Time:10 minutes Effort:Easy
One ripe cantaloupe One cup of water 8 packets of Splenda4 sprigs fresh mint Juice of 1/2 a lime 1 tsp. fresh lime zest 4 Tbl. heavy cream
How to Prepare: Add the water, splenda, mint leaves (reserving a few for garnish) lime juice and lime zest in a small saucepan and boil for ten minutes until syrupy. While it is reducing, seed the cantaloupe and scoop the flesh into a blender. Pour the syrup over the cantaloupe through a sieve to remove the mint leaves and lime zest. Pulse a few times to blend and then puree for a few seconds. Skim the foam off the top and then place in the refrigerator until well chilled, at least two hours. Serve in chilled bowls with a few mint leaves and a swirl of heavy cream for garnish.