Enjoy these Atkins Low Carbohydrate Diet Recipes
2 cups cabbage – finely shredded ½ cup crushed pineapple in juice – drained ¼ cup green peppers – finely diced 2 tablespoons mayonnaise – (more if you like) 2 tablespoons onion – finely dicedStevia – to equal 1 teaspoon sugar ¼ teaspoon celery seed salt – to taste pepper – to taste
How to Prepare: Combine pineapple and veggies. Toss. Mix rest of ingredients together. Spoon over veggie mixture. Mix well. Chill. Mix again before serving.
NOTES : Stevia not included in counts Quick Fixin’ Taco Salad CarbsPerServing:7g total Effort:Easy
1 Can Herfords brand Shredded Roast Beef – Or equivalent (Libby’s)1 Cup shredded cheddar cheese 3 Tablespoons sour cream 2 Cups Iceberg Lettuce 2 Tablespoons black olives 3 Tablespoons low carb salsa How to Prepare: Drain gravy juice from can, Heat the Roast Beef (microwave works great). Place Roast beef over lettuce and top with: cheese, sour cream, black olives and salsa.
NOTES : Makes two good size servings at approximately 4/5 carbs per serving. Counts for Herford’s Shredded Beef and low-carb salsa not included. Ranch Dressing w/Blue Cheese Variation CarbsPerServing:19g total Effort:Easy
¾ cup sour cream ¼ cup mayonnaise ¼ cup heavy cream ½ teaspoon salt ½ teaspoon black pepper 1 teaspoon garlic powder1 teaspoon onion powder 1 teaspoon dried parsley 2 tablespoons red wine vinegar 3 ounces gorgonzola cheese – crumbled 1 tablespoon red wine vinegar
How to Prepare: For ranch dressing: combine first 9 ingredients and whisk well. Add more cream if a thinner consistency is desired. For Blue cheese: combine first 9 ingredients with extra vinegar and 1 oz of the cheese. Blend until smooth, then stir in the remaining crumbles blue cheese.
Yield: 1 ½ cups Ranch Dressing 2 Serves:10 CarbsPerServing:13g total Effort:Easy Ingredients: 1 cup mayonnaise ½ cup heavy cream ½ cup water 1 tablespoon vinegar 1 tablespoon dried chives 2 teaspoons garlic powder1 tablespoon dried parsley ½ teaspoon paprika 1 dash cayenne pepper 1 teaspoon celery salt ½ teaspoon black pepper 1 teaspoon onion powder How to Prepare: Mix everything well and keep refrigerated. Makes about 2 ¼ cups. Restaurant Style Slaw Serves:10 CarbsPerServing:60g total Effort:Easy
8 cups cabbage – finely chopped, not shredded ¼ cup chopped carrot – finely chopped 1/3 cup Splenda ½ teaspoon salt 1/8 teaspoon white pepper1/4 cup half and half ½ cup mayonnaise ¼ cup buttermilk – or heavy cream to reduce carbs 1 ½ tablespoons white vinegar 2 ½ tablespoons lemon juice
How to Prepare: This is not my own recipe
*Note…I work full time so rather than shred all the veggies I just bought the stuff that’s already shredded in the bag.
Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice.) If you have no food processor, cabbage and carrots may be “chopped”, by adding small pieces of them to your blender with cold water and hitting the “grate” or med-low setting. Be sure to drain very well before proceeding. Combine Splenda, salt, pepper, half-and-half, mayonnaise, buttermilk (or cream), vinegar, and lemon juice in a large bowl and beat until smooth. Add the cabbage and carrots and mix well. Cover and refrigerate for at least 2 hours before serving.
When served, this will taste just like the creamy sweet slaw served in restaurants like KFC, Lee’s, and many BBQ places. Sante Fe Beef and Hot Pepper Salad Serves:8 CarbsPerServing:6.5g Effort:Easy
Dressing: ½ cup salsa – thick and chunky ½ cup sour cream ½ teaspoon chili powderSalad: ½ cup pitted ripe olives 8 ounces lettuce – 8 ounce bag, torn 8 ounces deli roast beef – julienned 4 ounces hot pepper cheese (Alpine Lace makes one) 2 medium tomatoes – cut into thin wedges 2 thin onion slices – separated into rings
How to Prepare: Stir together salsa, sour cream and chili powder in a Small bowl. Mix well.