Enjoy these Atkins Low Carbohydrate Diet Recipes
Slow Cooked Pork, Cabbage and Onions Serves:4-6 easily,7
CarbsPerServing:Per entire recipe: 1453 Calories (kcal); 54g Total Fat; (32% calories from fat); 174g Protein; 75g Carbohydrate; 31g fiber; 496mg Cholesterol; 3857mg Sodium Prep Time:varies Effort:Easy
3 pounds lean pork shoulder -- cut into bite-sized pieces 1 large head of cabbage -- cut into chunks 1 large onion -- cut into 1" pieces 1 teaspoon salt 1/2 teaspoon black pepper 3 each whole cloves 1/8 teaspoon nutmeg 6 ounces diet rite or other diet cola 1 teaspoon caraway seeds 6 ounces beef broth
How to Prepare: Preheat oven to 300f. In an oven proof pan with a tight fitting lid, saute onion in bacon grease until slightly translucent. Add pork cubes and saute for 5-6 minutes or until they change colors. Then add the cabbage and remaining ingredients. Bring to a simmer, cover tightly with lid. Place in oven and let cook for 3-4 hours. You can strain the juices out and reduce them and serve with the dish or just use a slotted spoon and serve as-is. Serve in a bowl with a dollup of sour cream on top.
Chorizo 2 Serves:Nutritional info for entire recipe. Divide by number of servings you get.,10 CarbsPerServing:Per serving: 638 Calories (kcal); 44g Total Fat; (62% calories from fat); 52g Protein; 8g Carbohydrate; 4g fiber; 165mg Cholesterol; 1356mg Sodium
1 pound lean pork shoulder -- or tenderloin 1 tablespoon hot chili powder -- or mild 1/2 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon ground cumin 1 teaspoon ground oregano 2 tablespoons olive oil 2 tablespoons water
1 teaspoon red pepper flakes 1/2 teaspoon garlic powder
How to Prepare: Roughly chop pork then process in pulses in a food processor until very fine. Add remaining ingredients and pulse to blend thoroughly. You want almost a pate/paste consistancy. Refrigerate covered overnight to allow flavors to blend. Form into patties or crumbles and fry until cooked through. Cook thoroughly.
Sausage Balls CarbsPerServing:5g carbs total Effort:Easy Ingredients:
1 pound sausage1 cup cheese -- or more if needed
How to Prepare: I form this into balls and bake at 400 until done. They are wonderful as snacks. Kale and Sausage CarbsPerServing:no counts provided Effort:Easy Ingredients:
1 tube of pork sausage 1 bunch kale1/2 stick butter
How to Prepare: Make patties out of the bulk pork sausage and startfrying. Wash the kale in vinegar water; shake off excess moisture. Cut the kale every 1/2 inch crossways with a scissors into about one inch of boiling water in a large kettle. (It cooks down quite a bit; I also add butter when I cook it.) Fry the pork slowly because the kale takes about 45 minutes of simmering to get tender. Either mix with pork or serve them side-by-side. A delicious way to eat your greens. (If you cut the kale thin enough it's almost the texture of fettucini.)Enjoy.
Italian Sausage and Greens Serves:4 CarbsPerServing:16.25g Effort:Easy Ingredients: 1 tablespoon extra virgin olive oil 1 pound italian sausage -- sweet or hot
1 pound kale (or mustard greens or collards or turnip greens or escarole) 3/4 pound mushroomminced garlic (to your taste -- we like it with a lot of garlic) dried red pepper flakes (also to taste) salt and pepper 2 cups chicken stock -- or water
How to Prepare: Cut sausage into bite size or smaller pieces, brown in olive oil. Trim and slice mushrooms. When sausage is done, remove from pan and set aside. Put mushrooms in pan. While mushrooms are cooking trim leaves from their stems and chop into ü inch long pieces. Roll leaves up and slice into thin strips. Brown chopped up stems, then add garlic, dried red pepperand green leaves. Cover and cook a few minutes Add sausage and liquid and cook until greens are done.
Serves 4 NOTES : Counts for protein powder not included in totals. Spinach Stuffed Pork Chops Serves:10,10,10 CarbsPerServing:12g carbs total Effort:Easy
1/4 cup chopped onion 1 box frozen spinach -- thawed and squeezed 2 cloves garlic -- minced
2 tablespoons butter2 tablespoons water 6 pork chops -- for stuffing 1/4 cup olive oil 1/2 cup water
How to Prepare: Saute onion and garlic in butter until soft. Add spinach and 2 tbsp water. Mix well and heat through. Stuff this mixture into the pocket of the pork chop. Close pock with toothpicks.Heat olive oil in skillet, add chops and borwn on both sides. Transfer to baking dish, adding 1/2 cup water. Bake for