Atkins Recipes

Previous Atkins Recipes

Enjoy these Atkins Low Carbohydrate Diet Recipes

5.17g Effort:Easy


1/3 cup unsalted peanuts, dry-roasted ½ pound fresh spinach 5 cherry tomatoes – (5 to 10) 4 red onion slices 2 tablespoons rice wine vinegar1/4 teaspoon salt 1 tablespoon soy sauce 1/8 teaspoon cayenne pepper – or half this for less spicyness 6 tablespoons peanut oil

How to Prepare: In a jar, shake together vinegar, salt, soy sauce & cayenne pepper until salt disolves. Add oil & shake again to combine ingredients. Pour over salad when ready to serve and toss well.

Spinach Salad Serves:4 CarbsPerServing:Not sure Prep Time:10 minutes Effort:Easy


1 Bunch of Spinach 6 fresh mushrooms 1 cup bean sprouts 2 strips turkey bacon 1 ½ tbls Renees Gourmet Dressing Cucmber Dill flavour

How to Prepare: Wash and Chop spinach into bite size pieces, chop mushrooms, add bean sprouts, Fry bacon till crisp, crumble and add.Mix in dressing and serve.

Spinach Salad w/Hot Bacon Dressing Serves:10 CarbsPerServing:8g total Effort:Easy


4 Bacon Strips ¼ cup splenda ¼ teaspoon Salt 1 tablespoon Not-Starch 1 egg – beaten1/8 cup Vinegar ½ cup Water 1 bag Fresh Spinach Leaves 2 eggs

How to Prepare: Fry bacon until crisp. Reserve drippings and drain bacon on paper towel, crumble and set aside.

In small saucepan combine splenda, salt and not-starch. Add egg and vinegar; mix well. Add water and reserved drippings and bring to boil. Reduce heat; simmer stirring constantly for 2-3 minutes. Cool just until dressing reaches desired thickness. Put crumbled bacon on top of spinach leaves in large bowl and toss with dressing.

NOTES : Counts for not-starch and spinach leaves not included in totals. Spring Mix Salad CarbsPerServing:no counts provided

Effort:Easy Ingredients: Good sized handful of spring greens lettuce mix.

Hidden valley ranch dressing package mixed with sour cream instead of mayo (much better that way). Mix a little water and/or cream to get a more fluid consistency.1 Safeway Select brand Chicken, Parmesan, Mushroom, and Spinach Sausage, sauteed whole (slice when cooked), or any brand that has no carbs/sugar.

A small sprinkling of Planter’s mixed salted nuts instead of croutons (more natural and yummier than store bought croutons).

How to Prepare: Toss all ingredients in a salad bowl with a tablespoon or two of your dressing, and you’ll have the most amazing brunch, lunch or dinner. Add a sprinkling of garlic powder and pepper for extra zip).

Spring Salad CarbsPerServing:17g total Effort:Easy


1 medium cucumber 1 large tomato 2 green onions4 tablespoons low carb italian salad dressing – 4 – 5 2 teaspoons splenda

How to Prepare: Dice vegetables- slice green onion, combine in a small bowl, sprinkle dressing and splenda over all and add salt and pepper if desired. Gently stir to mix and coat all, and refrigerate for at least 2 hours or overnight.

Suggestions: This is always better the next day. This recipe serves 2-3, and is awesome with a steak or chicken breast. The marinade is good on the meat as well.

NOTES : Counts for salad dressing not included in totals. Strawberry Feta Salad CarbsPerServing:no counts provided



How to Prepare: Mix Strawberries (sliced) with Feta cheese, Lettuce, and Poppyseed

dressing. Delicious in the summertime. Sweet and Crunchy Chicken Salad Serves:4+,1 CarbsPerServing:see note on recipe Prep Time:n/a Effort:Easy Ingredients: 8 ounces cooked chicken breast half – diced small 1 ounce slivered almonds

½ cup jicama – diced small/see note ½ cup diced celery ½ cup diced onion 4 tablespoons mayonnaise 2 packets splenda packets 1 each salt and pepper – to taste

How to Prepare: Put jicama and 2T water in a baggie with 1 packet splenda and let sit at room temperature for 1 hour, turning bag occasionally to marinate. When ready to make, mix all ingredients well including liquid from jicama. Refrigerate at least 2-3 hours to blend flavors. *note: ½ cup of diced strawberries can be used instead, but don’t add them until ready to serve and fold in gently. **Start with ¸ pack of splenda/sweetener added to the salad mixture and taste before adding more. You may not like it as sweet as I do. **Nutritional information is for entire recipe. I get 3-4 servings, so divide the information provided by the number of servings you get.

Per serving: 990 Calories (kcal); 76g Total Fat; (66% calories from fat); 63g Protein; 23g Carbohydrate; 8g fiber; 174mg Cholesterol; 4768mg Sodium

Sweet Orange Dressing/Marinade CarbsPerServing:11g total Effort:Easy


½ cup oil – grapeseed or olive or vegetable 3 packets sweetener 2 tablespoons grated orange peel 4 tablespoons red wine vinegar1 teaspoon orange extract 2 tablespoons chopped parsley 1 tablespoon red bell pepper – diced very fine 1 tablespoon green bell pepper – diced very fine

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