Atkins diet blog

2 pkg. chicken tenders (OR equal amount flattened chicken breasts)
1/3 c. vegetable or olive oil
1 large, juicy lime (or 2 smaller ones), juiced
1 envelope taco seasoning
In large Ziploc bag, combine oil, juice, and seasoning. Add chicken and
squeeze to coat. Marinate several hours or overnight. When ready to cook,
shake off excess marinade, thread chicken onto soaked skewers (optional),
and grill quickly on both sides just until done. Serve as is or cut into
strips & use for fajitas.
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4 hard-cooked eggs
1 (3-oz.) can of tuna
1 tbsp. chopped parsley
2 tbsp. canned capers (1 carb)
1 tbsp. mayonnaise
Pepper and salt
Peel and halve the eggs, and mash
the yolks with the tuna, parsley,
capers,mayonnaise and salt until
the mixture is smooth. Fill the
egg whites with the yolk mixture.
Chill.
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Ingredients:
1 lb of boneless, skinless chicken breasts
1/4 cup of parmesan cheese
1 cup of chicken broth
salt & pepper to taste
Preheat oven to 400
Place chicken in a glass baking dish. Pour 1 cup
of chicken broth over the chicken. Sprinkle the
parmesan cheese on top. Salt & pepper to taste.
Bake for 35-45 min liquid runs clear.
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tomato sauce
shredded cheddar and mozzarella cheeses
pepperoni slices
Starting with a whole portabello mushroom per person, spread tomato sauce on
mushroom. Top with cheeses, pepperoni, olives, or sausageâ¦whatever low carb
toppings you want. Bake at 350 degrees about 15 minutes. Cut into 4 slices
and eat like a personal pan pizza.
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1 tablespoon olive oil
1/2 cup onion — diced
1/2 cup green pepper — diced
16 ounces cooked chicken — shredded
1 lb cooked, crumbled sausage (optional)
8 ounces sliced pepperoni
2 4-oz. cans sliced mushrooms — drained
1 2.25-oz. can sliced black olives — drained
1 12-oz. can tomato paste
1 tablespoon Italian Seasoning — or to taste
1/4 teaspoon black pepper — or to taste
1 teaspoon garlic powder — or to taste
2 packets Splenda — or to taste
2 cups cheddar cheese — shredded
1/4 cup chicken stock — or more as needed
1 pound brick mozzarella cheese — sliced
1/2 cup parmesan cheese — grated
oregano or cilantro — to taste
Prepare chicken and allow to cool. Shred or dice and set aside.
In large skillet, sauté onion and green pepper in olive oil. When
onion and green pepper turn “clear,” add chicken, pepperoni,
mushrooms, and black olives. Stir to blend and heat on low.
Add to skillet the tomato paste, Italian seasoning, black pepper,
garlic powder, and Splenda. Stir to blend entire mixture and allow
to heat through. Taste and adjust seasonings. If mixture is too
thick, add chicken stock to thin to desired consistency.
Stir in Cheddar cheese and immediately transfer entire mixture to a
9″ x 13″ greased casserole dish. Top with brick or mozzarella cheese
slices. Sprinkle on parmesan cheese and oregano/cilantro.
Bake in 350°F oven for 25 - 30 minutes until cheese is melted and
slightly browned and casserole is bubbly. Allow to sit for 5 minutes
before slicing and serving.
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Recipe By : Janet - 4.5 net carbs
Serving Size : 3 P
reparation Time :0:00
Categories : Breakfast Easy Ones i’Ve Tried
Amount Measure Ingredient — Preparation Method

1 lb. pecan halves
1-2 Tbsp. melted butter
1-2 Tbsp. curry powder
Salt to taste
Toss the butter, pecan halves, and curry powder until thoroughly mixed. Use
just enough butter to coat the nuts very lightly. Adjust the amount of curry
powder . Spread on a jelly-roll pan in a single layer and bake at 350° for
10 to 15 minutes, until the nuts become aromatic. Add salt after removing from
oven.
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1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon black peppercorns
1 teaspoon chili powder
1 teaspoon minced garlic
8 tablespoon olive oil, divided
2 pounds flank steak, scored
5 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon salt, divided
1/4 teaspoon black pepper
1 bunch Romaine lettuce
1 bunch raddichio lettuce
2 large red onions, thinly sliced
8 plum tomatoes
6 oounces blue cheese, crumbled
Nonstick cooking spray
In skillet over medium heat, toast cumin and coriander until fragrant, about
1 minute. Place in a Ziplock bag with the peppercorns; crush the spices with
a rolling pin. In bowl, mix the heated spices with the chili powder, garlic
and 1 tablespoon of the oil. Spread over both sides of the steak. Let stand
2 hours, or chill overnight.
In medium bowl, combine 6 tablespoons of the olive oil, vinegar, mustard,
1/2 teaspoon of the salt, and the black pepper. Set aside.
Wash, dry, and tear lettuce into bite-sized pieces. Set aside.
Spray the onion slices with cooking spray. Grill the onion slices and plum
tomatoes 8 to 10 minutes, turning the onions once and the tomatoes
frequently, until they are charred on all sides. Transfer to a cutting
board; cool slightly. Dice onion; quarter tomatoes. Stir into vinaigrette.
Grill steak 7-9 min. on each side to medium-rare. Remove to cutting board;
sprinkle with the remaining salt.
Toss salad with the warm vinaigrette. Divide salad onto 8 dinner plates.
Slice the steak thinly and arrange the meat strips over the salads. Top with
the crumbled blue cheese.
Serves 8 @ 339 calories, 20 grams fat, 29 grams protein, and 11 grams
carbohydrates w/3 grams fiber.
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1 pound bacon
8 oz cream cheese â softened
8 oz cheddar cheese â shredded
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1 teaspoon worcestershire sauce
1/4 cup chopped pecans or walnuts
Cook bacon; drain and crumble. Combine with rest of ingredients (except nuts)
and form into ball. Roll in nuts.
Entire cheese ball has 13 grams carbohydrates.
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3 pounds chopped mixed meat (lamb, veal, beef, pork)
2 tablespoons chili powder
3 eggs
3 cloves garlic, mashed
3 tablespoons cilantro or Italian parsley
6 ounces sharp cheddar cheese, shredded
2 tablespoons Worcestershire sauce
salt to taste
.Preheat oven to 350 degrees. In large bowl, thoroughly mix all ingredients.
Place meat into oiled loaf pan and bake 45 minutes to 1 hour.
Total carb grams per serving= 2.5
6 Servings
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