Atkins Recipes

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Enjoy these Atkins Low Carbohydrate Diet Recipes


Serves:4 CarbsPerServing:13.5g Effort:Easy


2 pounds sirloin steak -- cut into large bite size pieces 16 ounces fresh mushrooms -- quartered 1 medium onion -- chopped 1 clove garlic -- minced 2 jalapeno pepper -- minced 14 ounces tomatoes, canned -- diced with juice1 cup celery -- chopped 1 jar beef gravy (Heinz -- savory beef) meat tenderizer salt and fresh cracked pepper 6 tablespoons olive oil

How to Prepare: Shake meat tenderizer and pepper all over meat, pour over about 2 T of olive oil and mix all together. Set aside in fridge for at least 2 hours. In a dutch oven add 2 T olive oil and saute the celery for about 5 minutes, then add in the onion, garlic and jalapeno saute until soft. Set aside veggies and heat remaining olive oil and pan sear the beef until tender over a high heat. Add veggies to beef mixture, and also add the mushrooms, tomatoes w/ juice and the the jar of beef gravy. Simmer for 15 minutes Salt and pepper to taste. Serves 4 NOTES : Counts for gravy not included in totals.

Beef Bacon Soup

Serves:9,9 CarbsPerServing:no counts provided Effort:Easy

Ingredients: 1 teaspoon garlic 1 teaspoon basil 1/2 jar Hormel Real Bacon Pieces 1/2 pound lean ground beef1 tablespoon dried chives 3 cups beef broth 1 cup heavy whippin cream tobasco sauce to taste sharp cheddar to taste

How to Prepare: Saute the garlic, basil, bacon, and hamburger together until hamburger is almost done. Add beef broth and chives, simmer for about 10 minutes after boiling. Add heavy cream slowly and stir occasionally while simmering until hot. Add tobasco to taste, sprinkle with cheddar and serve.

Cabbage Soup

CarbsPerServing:64 total recipe Effort:Easy


1 medium cabbage head -- cut into 1/8ths 1 can chicken broth -- Campbells or Swanson's type 1 red onion -- chopped salt and pepper -- to taste 1 pound Ekrich smoked sausage -- Ekrich or similar, sliced

How to Prepare: Cover with cabbage with water and cook until tender. Add one chicken broth, red onion and salt and pepper. Add the sausage to the soup and simmer until heated through. Even better the second day.

Chicken and Vegetable Soup

CarbsPerServing:51 total recipe, excluding artichokes and bacon Effort:Easy


5 skinless boneless chicken breast -- cooked 1 cup onions -- chopped 1 cup celery -- chopped Cooked chopped bacon as you like 1 pint heavy whipping cream 1 teaspoon minced garlic 3 cans chicken broth -- (3 to 4) 1 1/2 teaspoons fennel seed 1 1/4 cup chopped cilantro 1 can chopped artichoke hearts 2 tablespoons capers -- or more 2 cups kale -- cut in half, then sliced

How to Prepare: This recipe is mostly low carb and can be varied according to your needs and taste. It is very meaty and rich. Try several different versions with different meat and vegetables. Adjust the heat as needed throughout the recipe to keep it simmering but donā t let it get dry and burnt.

It is best to prepare the meat first so you are ready when the time is right. I like to grill up several boneless and skinless chicken breasts and a few green onions for a smoky flavor as the main ingredient. Start with a large pot. Put in enough olive oi l and/or butter to cover the bottom and heat. Next add chopped onion and celery stalks. Let this cook until translucent. Then add seasonings like dried or fresh rosemary and cilantro, and parsley. Then add some dried fennel seeds. Amounts as you wish.

Next add about as much chopped up and fried bacon as you desire. I like to buy the pre-cooked packages at the store. Let is cook over a medium heat. Add the meat (chicken in this case). Then put in about a cup of white or red wine. Next add two to four ca ns of chicken broth and let it simmer some more. Last, you can pour in a pint of heavy cream and stir it in. I like to chop up some fresh kale or other greens into bite sized pieces and throw them in last then turn off the heat. You can use Italian sausag e instead of chicken and Iāve also tried chopped up lamb or beef with good results. Again, adjust to your own diet or taste. Iāve added a small amount of capers and a can of artichoke hearts (chop the artichoke hearts into big chunks)

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