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Atkins diet recipes

The TVClubHouse: General Discussions ARCHIVES: Apr. 2007 ~ Jun. 2007: Cooking Corner (ARCHIVES): Recipes - Weight Watchers, Atkins, Etc.: Atkins diet recipes users admin

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Archive through March 24, 2004Rslover25 03-24-04  8:20 am
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Fabnsab
Member

08-07-2000

Wednesday, March 24, 2004 - 8:43 pm   Edit Post Move Post Delete Post View Post Send Fabnsab a private message Print Post    
Crushed up pork rinds work too...

Danas15146
Member

03-31-2004

Friday, April 02, 2004 - 8:37 am   Edit Post Move Post Delete Post View Post Send Danas15146 a private message Print Post    
GREAT ATKINS SNACK!

My husband has just lost 70 lbs on Atkins since September. Here is a quick easy snack that he loves:

Dana's "pizza" snack

1 Slice Hard Salami
sm amount of pizza sauce
pinch of mozzerella cheese
top w/ hot peppers

microwave for about one minute and enjoy!

Deesandy
Member

08-12-2003

Monday, April 12, 2004 - 10:00 am   Edit Post Move Post Delete Post View Post Send Deesandy a private message Print Post    
MEATLOAF

Recipe By :Debbie Carnucci
Categories:Beef/Pork

1 pound ground beef
1 package Lipton onion soup mix
1 egg yolk
1 cloves garlic -- minced (1 to 2)
1 tablespoon parsley
1 jalapeno pepper -- minced
1 cup tomato sauce -- divided
fresh cracked pepper

Combine all ingredients except 1/2 of the tomato sauce....in a large
bowl. Mix lightly, do not overwork. Place in a loaf pan and top with
remaining sauce. Cover with foil and bake at 400 degrees for 30 minutes. Remove
foil and continue baking for 15 more minutes. Serves 4



Serate
Member

08-21-2001

Wednesday, June 30, 2004 - 8:27 pm   Edit Post Move Post Delete Post View Post Send Serate a private message Print Post    
Want to thank everybody for their recipes. Not Atkins here - but fiance' found out he has diabetes. Emphasis is on controlling carbs and that's what I'm having most problems on - not the simple sugar carbs like I thought. He HAS to have 50 - 80 each meal but it seems everything he ate before is so carb full. So he's not eating enough some meals, way too much others. Which is bad on the blood sugars. Came in here for a few filling low carb ideas and you didn't disappoint me! Thanks!

Keep up the good work!

Tashakinz
Member

11-13-2002

Thursday, January 27, 2005 - 6:55 am   Edit Post Move Post Delete Post View Post Send Tashakinz a private message Print Post    
I created this on my own, and if I do say so myself, it's to die for!

Liz's Atkins Quiche (good for breakfast or dinner)

You'll need a 9x11 pan and a 11x13 pan (preferably glass)

8 eggs
1 cup of heavy whipping cream
1 tsp. salt
1 tsp. pepper
8 slices of cheddar cheese (medium thick)
1 lb. tube breakfast sausage (I've also used cherizo with good success)
1/4 cup atkins baking mix.

Pre-heat the oven to 450

Cook the sausage, drain any grease and mix in the baking mix to help the sausage stick together. Press into bottom of a pam sprayed 9x11 pan, covering the bottom completely. Completely cover the sausage with the cheese slices. Mix the eggs, cream, salt and pepper (and any other spices you might like) together in a mixing bowl and gently pour on top of the cheese slices. You'll get some seepage down into the sausage, that's okay. Fill the 11x13 pan about 1/3 full of water and place the 11x9 pan inside (creating a water bath).

Bake at 450 for 15 minutes and then at 350 for 30 minutes. About 20 minutes into the 350 cycle I like to place thin squares of cheese (I like to alternate cheddar and swiss - creating a cool checkerboard effect)on top of the egg mixture and then finish baking. Let rest for 10 minutes before serving. Makes 8 servings.

If anyone decides to try this - please let me know if you liked it.

Inkydinkydoo
Member

07-25-2005

Sunday, August 28, 2005 - 3:08 am   Edit Post Move Post Delete Post View Post Send Inkydinkydoo a private message Print Post    
Another low carber, here. I've been low carbing it for over two years and lovin' it, so I thought I'd add a few tried and true recipes.

Scrambled Eggs to Go

1 dozen eggs
1 lb. sausage (we like spicy)
8 oz. shredded cheddar cheese

Brown and crumble sausage. Let cool, and add eggs and cheese... mix well. Pour into 18 greased muffin tins. Bake at 350° for 30 minutes, or until golden brown.

These are quick & easy, keep well in the fridge, and reheat wonderfully (1 1/2 minutes in the microwave). A good option for people who don't like quiche (like me!), and need something quick in the morning. We have 2 or 3 for a serving (3 muffins = 2 eggs).


Inkydinkydoo
Member

07-25-2005

Sunday, August 28, 2005 - 3:10 am   Edit Post Move Post Delete Post View Post Send Inkydinkydoo a private message Print Post    
This salad is a favorite . . .

Wovenwonder's Broccoli Salad

2 bunches broccoli florets
1 lb. crumbled cooked bacon (reserve drippings)
16 oz. (4 c.) shredded cheddar cheese
2 med. chopped onion

Dressing – 2 c. mayo, 8 t. white vinegar, 1 c. bacon drippings, and 12 T. Splenda to taste

Mix first four ingredients and toss with dressing. Chill. Best if refrigerated overnight. Yummy!!

Inkydinkydoo
Member

07-25-2005

Sunday, August 28, 2005 - 3:12 am   Edit Post Move Post Delete Post View Post Send Inkydinkydoo a private message Print Post    
This recipe is a great substitute for mashed potatoes. I'm even served it to non-low carbing company and they loved it.

Cauliflower, Bacon, & Cheddar Casserole

1 head cauliflower, about 4 c. (10.8)
4 strips bacon
2 green onions (1.42)
1/2 c. sour cream (4.91)
1/4 stick butter
1 clove garlic, minced (.43)
8 oz. cheddar cheese, divided (8)
salt and white pepper, to taste

Cut up the cauliflower and steam/boil until soft. While the cauliflower is cooking, cut the bacon up into small pieces and fry. Then chop the onion up fairly fine, including the green portion.

When the cauliflower is soft, drain well. (I let it set in a colander for an hour, and then pressed additional liquid out of it.) Add the butter and sour cream. Use a mixer to mash the cauliflower until creamy. Add the bacon bits, green onion, garlic, salt, pepper, and half of grated cheddar. Mix well and pour into large casserole dish. Top with remaining 1/2 cup of cheese.

Bake at 350°F for 20-30 min, or until top begins to brown.

25.56 total carbs Makes 6 one half cup servings @ 4.26 carbs per serving

Note: When boiling the cauliflower, add several cloves of peeled garlic, it helps take away some of the 'cabbagy' flavor... which gets mashed in with the cauliflower when whipped. You can also added a bit of xanthum gum to the cauliflower to stiffen them a bit more.


Inkydinkydoo
Member

07-25-2005

Sunday, August 28, 2005 - 3:15 am   Edit Post Move Post Delete Post View Post Send Inkydinkydoo a private message Print Post    
Dottie's Green Bean Casserole

This is the best green bean casserole you'll ever taste.

2 cans green beans.
1 (4-oz.) can mushrooms - drained
1/2 medium onion - sliced thin and separated into rings
2 stalks celery - diced
2 T. butter
1/4 c. heavy cream
1/4 c. mayonnaise
1 c. assorted shredded cheeses
3/4 t. salt
1/2 t. pepper
1/2 t. garlic powder

Melt the butter in skillet and saute the onions, celery and mushrooms until soft. Blend mayonnaise and cream. Mix everything together in a casserole and bake at 350 degrees covered for 30 minutes. Uncover last five minutes until slightly browned. My Note: Very tasty. Much like the famous green bean casserole – but better.


Inkydinkydoo
Member

07-25-2005

Sunday, August 28, 2005 - 3:19 am   Edit Post Move Post Delete Post View Post Send Inkydinkydoo a private message Print Post    
This is one of THE best low carb chicken recipes I've ever tried! I hope you try it and love it as much as we do. Thank you, Steph, wherever you are.

Steph's Yummy Chicken Stuff

When this went into the family recipe book (my Mom published one for the reunion this summer), we called this Steph's Smothered Chicken. But around our house, it's just "Yummy chicken stuff." Creative, aren't we?

2 lb. boneless skinless chicken breast
1/3 c. sour cream
1/3 c. mayo
1/2 packet dry hidden valley dressing mix
1-2 T. heavy cream (optional)
3-4 cans of sliced mushrooms, or fresh
1/4 c. (or more) grated parmesan cheese

Place thawed (a little frozen yet still works) chicken breasts in a single layer in a baking dish. Spread mushrooms over the chicken, trying to keep them on the chicken. Mix together sour cream, mayo, dressing mix, and cream until blended. Place large dollups of the mixture on each breast, then spread it out so that it covers all meat and mushrooms. Sprinkle grated cheese on top until covered (the more cheese, the more "crusty" it gets). Bake at 375 until top is starting to get orange-brown and crusty - about 45-60 minutes.

Using a metal spatula, serve onto a plate, trying to keep the yummy stuff on top of each breast intact. The chicken will be very juicy and the stuff on top is very yummy, hence our name for it!

Things not to do:

I (Steph) once tried to make this into a casserole by dicing up the chicken first. I ended up with tough little pieces of chicken that were not very juicy. The shredded (fancy) parmesan cheese, instead of the grated, turns to little hard shards when browned that stab you as you try to eat it, or if not as browned, are still too "crunchy."

This is without a doubt the most popular recipe on the PP site! I've never heard of anyone who doesn't love it. This is one I've had requests for, too, again by non-LCers! There are lots of variations, including a Mexican one!


Steph's Yummy Chicken Stuff - Mexican Version

6 boned and skinned chicken breast halves
1/3 c. sour cream
1/3 c. mayonnaise
1 t. cumin powder
3 T. Tabasco green pepper sauce
2 T. heavy cream
3 cans mushroom stems and pieces -- drained
4 oz. green chiles
1/4 c. shredded Colby-Jack cheese

Place chicken breasts in a single layer baking dish. Spread mushrooms and chiles over the chicken, trying to keep them on the chicken. Mix together the sour cream, mayonnaise, cumin, tabasco sauce and cream until blended. Place large dollops of the mixture on each breast, then spread it out so that it covers all meat and mushrooms. Sprinkle cheese on top until covered. Bake at 375 until the top is starting to get brown and crusty, about 45-60 minutes.

Per Serving (excluding unknown items): 256 Calories; 14g Fat (50.4% calories from fat); 29g Protein; 3g Carbohydrate; 1g Dietary Fiber; 83mg Cholesterol; 324mg Sodium


Inkydinkydoo
Member

07-25-2005

Sunday, August 28, 2005 - 3:23 am   Edit Post Move Post Delete Post View Post Send Inkydinkydoo a private message Print Post    
This is another personal favorite. One of the things I miss most, doing low carb, is Chinese food. This recipe satisfies that craving. Enjoy!

Linda Sue’s Seoul Chicken

This is very delicious and extremely easy to make! The crispy skin turns a beautiful, bronze color and the flavor is slightly sweet. If desired, shred the meat and serve rolled up in leaf lettuce. Add about 1 carb per 3 leaves to total count. I have also made this using boneless chicken breasts grilled on my indoor contact grill and it's very good. One of these days I'll try grilling it on the outdoor grill and I think that will be the best yet.

6-8 chicken thighs, skin on
5 T. soy sauce
1/4 c. Splenda or a scant 1/2 t. liquid Splenda
1/4 t. pepper
1/4 c. green onion, chopped
1 T. garlic, minced
1 T. sesame oil
5 T. water
Xanthan gum (optional)

Place chicken pieces in a gallon size ziploc bag. Mix remaining ingredients, except xanthan gum, in a small bowl. Pour into bag with chicken. Close bag and knead gently to coat all chicken pieces. Place in a shallow pan, just in case the bag leaks. Put in fridge and marinate at least 1 hour, turning bag over occasionally.

Dump entire contents of the bag into a 9x13" glass baking pan. Arrange thighs skin side up. Bake at 425º for 35-40 minutes until meat is done. Remove chicken from baking pan to serving platter; keep warm. Skim most of fat off juices remaining in pan and pour into a small saucepan. Bring to a boil and lightly sprinkle xanthan over liquid while whisking briskly. Be careful not to let it get too thick. Stop before you think it's thick enough or you'll get glue. Serve sauce over chicken. Unthickened pan juices can also be served over the chicken and are very tasty over Fried "Rice."

Makes 6-8 servings. With granulated Splenda — (6 servings - 3 net carbs each) (8 servings - 2 net carbs each) / With liquid Splenda — (6 servings - 2 net carbs each) (8 servings - 1.5 net carbs each)

IDEA: Next time I may try adding a little grated orange peel and maybe a drop or two of orange extract for a flavor similar to General Tso's Chicken.


Inkydinkydoo
Member

07-25-2005

Sunday, August 28, 2005 - 3:25 am   Edit Post Move Post Delete Post View Post Send Inkydinkydoo a private message Print Post    
Another favorite . . . great for when you're craving salmon.

Auntie's Salmon Muffins

2 cans salmon, drained and shredded (Pick out most bones and skin) (0 g carbs)
4 eggs (2.4g carbs)
1/2 c. chopped green pepper (3.2g carbs)
1/2 c. chopped red pepper (3.2g carbs)
1/2 c. green onions, finely chopped (3.7g carbs)
1/2 c. diced, raw celery (2.2)
1 c. shredded cheddar (4g carbs)

Total carbs - 18.7, or just over 1.5 carbs each muffin.

Mix all ingredients together. Spray muffin tins with Pam, and spoon salmon mixture into the cups, dividing evenly among 12 cups. Bake at 325 until eggs set - about 25 - 30 minutes. Delicious eaten hot or cold. Serve with mayonnaise.


Inkydinkydoo
Member

07-25-2005

Sunday, August 28, 2005 - 3:28 am   Edit Post Move Post Delete Post View Post Send Inkydinkydoo a private message Print Post    
This is a favorite quick muffin that I often fix for breakfast. As you'll see (below) there are lots of variations, but I love it just as it's presented.

Flaxmeal Cinnamon Muffins

6 T. vegetable or corn oil
3 large eggs, separated
4 T. vanilla sugar free Davinci syrup (or flavor of choice)
2 T. water (or a total of 6 T. Davinci syrup)
1 T. vanilla extract

1 c. flaxmeal
1/2 t. baking soda
1/2 t. baking powder
2 T. cinnamon

Mix oil, eggs, syrup, water and vanilla. Add all dry ingredients and mix well. Let sit for about 5 minutes. Divide evenly into 12 greased muffin tins. Bake at 350° for approx. 12 - 15 minutes. Remove from pan immediately.

I'm not sure of the carb count since the original recipe called for 1 T. Splenda and 6 T. water. I changed it to the liquid sweetner. The original recipe calculated to 66 carbs for the entire recipe but that was without subtracting carbs for the flaxmeal and cinnamon.

Per Serving: 146 Calories; 12g Fat (74.0% calories from fat); 4g Protein; 4g Carbohydrate; 3g Dietary Fiber; 47mg Cholesterol; 91mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 2 Fat; 0 Other Carbohydrates.

Variations:

I added a dash of salt and a little pumpkin pie spice and sweet & low brown sugar sub.

I cut a few of them in half and filled them with a cream cheese frosting made from cream cheese, splenda and vanilla. They were very good. I think I'm going to try them next time with some chocolate davinci syrup and fill them with fresh whipped cream!

I made these this morning with the splenda instead of davinci syrup and used 1Tbsp cinnamon, 1 tsp nutmeg, and a few shakes of allspice, ginger, and cloves.

I substituted almond flour for 1/2 the flax, used coconut SF syrup, added 1/4 cup of coconut, and increased the SF syrup a bit.

I've made these as a savoury muffin. I added finely chopped sun-dried tomatoes and black olives, parmesan cheese, oregano and a little garlic. They were delicious!

I made a double batch today with da vinci butter rum flavor, a little squirt of liquid splenda, and a dash of salt. I made them in a 9x13 pan and baked at 350 for 30 minutes. They had a nice texture, but they tasted "flaxier" than usual. This is the first time I made them without cinnamon. I wonder if lack of cinnamon is what made made the difference.

I've experimented each time. Last time I added about 1/4 pumpkin. Very yummy. this time I used gingerbread davinci, added some allspice, and walnuts.

I made these Friday night, but I experimented. I used 4 eggs, added 1/2 can of pumpkin (about 7/8 cup), added powdered splenda to the batter to sweeten it (in addition to the 4 tbls of Vanilla DaVinci), used about 1 1/4 cups of flax and about 1/2 cup of wheat bran. I also upped the cinnamon a bit due to the larger volume. Then, after putting it into the muffin pan - I put a small teaspoon of splenda sweetened cream cheese into each one and gently covered it with the batter. They blew out a little bit while baking, but not badly. They are dreamy. Texture is terrific and the taste is great!

I use the chocolate syrup for mine, too. I also add a little extra dark cocoa (2 TB) to the protein powder for extra choc. flavor and an additional tsp of vanilla extract to the wet ingredients. Yummy!

I made up a little softened cream cheese with vanilla syrup and spread it on each half. They were great!

Instead of a muffin tin I oiled and floured a bread pan, using vanilla protein powder to powder the pan-OMG it is good!!


Inkydinkydoo
Member

07-25-2005

Sunday, August 28, 2005 - 3:32 am   Edit Post Move Post Delete Post View Post Send Inkydinkydoo a private message Print Post    
Ummm ummmm ummmm. Low carb banana bread that is wonderfully moist . . .

Banana Bread

This doesn't come out as high as when you use granulated Splenda (vs. liquid splenda), but it has a GREAT taste!

1/4 c. Diabetisweet (or use all Splenda)
1/8 cup granulated Splenda or equivalent liquid splenda
1 egg
1 medium ripe banana, mashed
1/2 t. vanilla
1/2 t. banana extract (you can use this..I didn't have any)
2 T. sour cream
1/4 c. cooking oil

Mix the above in large bowl. Mix until it is all incorporated.

Sift in the following:

3/4 c. Wheat Protein Isolate
1/3 c. almond meal
1/4 t. baking soda
1/4 t. salt
1/4 t. baking powder

Mix into wet ingredients until it is incorporated. Add 1/4 c. walnuts. Pour into medium sized loaf pan that has been sprayed with Pam. Cook for 30 minutes at 350 until done.

This whole recipe has less than 35 carbs..which is 3.5 carbs per slice. You can get 10 slices out of this.


Texannie
Member

07-16-2001

Sunday, August 28, 2005 - 4:13 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
YUM!!! loving these recipes! I make those flaxseed muffins too, really good.