Enjoy these Atkins Low Carbohydrate Diet Recipes
Sweet Spinach, Shrimp and Strawberry Salad Serves:4 CarbsPerServing:Per Serving: 175 Calories; 3g Fat (14.9% calories from fat); 27g Protein; 10g Carbohydrate; 3g Dietary Fiber; 227mg Cholesterol; 293mg Sodium. Prep Time:15 minutes
4 ounces spinach leaves 4 ounces baby lettuce leaves 1 cup sliced strawberries -- *reserve about ¼ cup ½ cup jicama slices *cut into matchstick pieces 1 pound boiled shrimp, jumbo – peeled and chilled 1 tablespoon balsamic vinegar 6 ounces plain yogurt -- *s/f vanilla, not plain ½ cup sliced red onion
How to Prepare: Cut lettuce and spinach however you like and place on 4 plates. Divide jicama, onion, shrimp and strawberries on top. In a blender or food processor, blend reserved strawberries, yogurt and balsamic vinegar. Drizzle over the salads. *IF you use plain yogurt, add ½tsp vanilla extract and 1 packet sweetener to the dressing mix when you blend it.
Taco Mexican Salad Serves:1 CarbsPerServing:no counts provided Effort:Easy
How to Prepare: Take a certain amount of hamburger meat, it depends on how many people are eating, cook it up in a pan and add low carb taco seasoning to the hamburger meat. While cooking, cut up one red onion into small pieces or however you like. Chop up one tomato into little squares. Slice up some lettuce. When hamburger meat is brown and cooked then dish it in a bowl, add your tomatoes, onions, and lettuce. Mix it all up and don’t forget the cheese. Add sour cream. It’s the greatest.
Taco Salad Dressing CarbsPerServing:5g total Effort:Easy Ingredients:
2 tablespoons vegetable oil 2 tablespoons white vinegar 1 tablespoon artificial sweetener 2 tablespoons La Victoria red taco sauce1/8 teaspoon worcestershire sauce 2 tablespoons white onion – finely minced ¼ cup mayonnaise
How to Prepare: Mix all together with a wire whip. This is very good, tastes like it has catsup in it.
NOTES : Counts for taco sauce not included in totals. Best Ever Taco Salad Serves:4 – nutritional information is per serving based on 4 servings per recipe. CarbsPerServing:Per serving: 618 Calories (kcal); 47g Total Fat; (68% calories from fat); 36g Protein; 13g Carbohydrate; 4g fiber; 149mg Cholesterol; 520mg Sodium Prep Time:30 minutes Effort:Easy
1 pound lean ground beef ½ pound chorizo 2 -- *see recipe 1 tablespoon chili powder 1 teaspoon garlic powder 1 teaspoon ground oregano 1 teaspoon ground cumin ½ cup water 6 cups shredded lettuce ½ cup diced onion ½ cup diced tomato ½ cup diced avocado 1 cup shredded brick cheese – or pepper jack 4 tablespoons sour cream 4 tablespoons salsa 2 tablespoons heavy cream
How to Prepare: Combine salsa, sour cream and heavy cream and refrigferate. Saute ground beef, chorizo, chili powder, garlic powder, oregano and cumin until browned. Add water, reduce heat, cover and simmer for 10-15 minutes, stiring occasionally. Remove lid and continue to simmer until water is almost all gone. Taste for seasoning and add salt and pepper if needed. Place lettuce in a gallon sized zipper bag and pour sour cream mixture over it. Seal and shake to coat lettuce with dressing. Divide lettuce among 4 plates and then divide remaining ingredients(including cooked mixture) evenly.
Tapenade Serves:4 CarbsPerServing: