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Archive through March 24, 2004

The TVClubHouse: General Discussions ARCHIVES: Apr. 2007 ~ Jun. 2007: Cooking Corner (ARCHIVES): Recipes - Weight Watchers, Atkins, Etc.: Atkins diet recipes: Archive through March 24, 2004 users admin

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Curious1

Tuesday, June 03, 2003 - 8:42 pm   Edit Post Move Post Delete Post View Post Send Curious1 a private message Print Post    
I thought that I would start an new thread for those of us on Atkins. I thought about just posting in the Weight Watchers thread asking for Atkins style recipes BUT that weight watchers thread makes me drool sometimes so I tend to avoid it! HAHA!

anyway, as you all know Atkins works but it can get boring sometimes especially if you are still trying to stay at around 20 carbs a day. So if anyone has any recipes they'd like to share PLEASE do so!

Nancy

Wednesday, June 04, 2003 - 2:56 pm   Edit Post Move Post Delete Post View Post Send Nancy a private message Print Post    
Endulgent Chocolate Cake

Espresso powder boosts the chocolate flavor in this cake. If you prefer a milder flavor, omit the coffee and water. This luscious dessert has only 2.5 grams of Net Carbs per serving, but please remember portion control!

8 Atkins Endulge Chocolate Candy Bars, coarsely chopped
10 tablespoons unsalted butter
1 teaspoon instant decaffeinated espresso powder
1 tablespoon hot water
1 teaspoon vanilla extract
4 large eggs, at room temperature


1. Heat oven to 325ºF. Grease an 8” round baking pan and line with parchment paper.
2. Melt chocolate and butter in a double boiler; Remove from heat and transfer to a large bowl. Mix espresso powder and water; stir into chocolate. Stir in vanilla extract. Set mixture aside to cool.
3. With an electric mixer on medium-high, beat eggs 6 minutes, until they fall in thick ribbons when beater is lifted. Stir one-third of the eggs into the chocolate mixture. In two additions, fold in remaining eggs. Pour batter into prepared pan; smooth top.
4. Bake 25 minutes, or until a toothpick inserted near middle of cake comes out with a few moist crumbs and cake is evenly raised. Cool completely on a wire rack.
5. To remove cake, run a knife around edge of pan. Dip bottom of pan into hot water for 1 minute, then turn cake out onto cutting board. Turn right side up onto a serving platter. Serve with whipped cream, if desired.

Servings: 8
Prep time: 25 minutes
Bake/Cook time: 25 minutes


Carbohydrates: 3.5 grams

Net Carbs: 2.5 grams

Fiber: 1 grams

Protein: 9 grams

Fat: 26 grams

Calories: 308

Nancy

Wednesday, June 04, 2003 - 3:04 pm   Edit Post Move Post Delete Post View Post Send Nancy a private message Print Post    
CHEWY PEANUT BUTTER COOKIES

Ingredients: 1/2 cup plus 2 Tablespoons granular Splenda 1/2 cup oat flour 1 cup Soy protein isolate 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 cup butter 1 cup natural (no sugar added) peanut butter 3 eggs 1/2 cup heavy cream 1 1/2 teaspoons vanilla extract 3/4 cup finely chopped peanuts or pecans [optional] 2 Tablespoons liquid lecithin * (or 1 1/2 Tablespoons granular lecithin plus 1/2 Tablespoon oil) 1 Tablespoon glycerin **

Preheat oven to 375°F.

In a small bowl, combine Splenda, oat flour, soy protein, baking soda & powder; and mix well. In another bowl, combine butter and peanut butter and beat until fluffy. Beat egg, cream, lecithin, glycerin, and vanilla into the peanut butter mixture. Slowly add dry ingredients to wet ingredients. Beat until thoroughly combined. Shape dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Flatten by criss-crossing with the tines of a fork. (I moisten the fork with a spritz of PAM, then dip into a little granular Diabetisweet as I go, but this is totally optional.)

Top each cookie with chopped peanuts or pecans if you're opting for them. Bake in 375°F oven for 7-9 minutes, or until bottoms are lightly browned. Cool cookies on a wire rack, and enjoy!

Makes approximately 36 cookies at 1 carb per cookie.

Nancy

Wednesday, June 04, 2003 - 3:07 pm   Edit Post Move Post Delete Post View Post Send Nancy a private message Print Post    
Chocolate Brownies (2)

5-6 TBL Sour Cream (6g carb)
2 TBL Cottage Cheese (1.25g)
2 eggs (2g)
1 tsp vanilla (1g)
2 TBL unsweetened cocoa powder (Droste) (4g)
1/2c Splenda (8g)
1/6c Sugar Twin (3g)
1/3c Atkins Bake Mix (4)
*[2 tsp baking powder (4)]
[1 tsp baking soda (1)]

(these are all US measurements)

Bake at 350F in greased pan

Makes 8 little squares (best topped with whipped cream)
My carb counts are 34.25 total -- 4.28g per square

Nancy

Wednesday, June 04, 2003 - 3:08 pm   Edit Post Move Post Delete Post View Post Send Nancy a private message Print Post    
Faux Grasshopper Pie

Crust:
4 egg whites at room temperature
Pinch salt
1/4 teaspoon cream of tartar
1/3 cup equivalent sugar substitute
(I use a mixture of Splenda and Sugar Twin)
1/2 teaspoon vanilla
1/4 cup (or less) cocoa, sifted
1/4 teasoon chocolate extract (optional)
(The extract helps bring out the chocolate flavor)

Heat oven to 275 degrees.
Beat the egg whites, cream of tarter and salt until foamy.
Gradually add the sugar substitute, then the vanilla and
chocolate extract. When egg whites do not slide in the bowl when
tipped, fold in the cocoa. Spread along bottom and up the sides
of a lighly buttered 9" pie pan. Bake 60-65 minutes, or until
meringue is hard. Bake longer if necessary. Turn off oven,
leaving crust in several hours or overnight.

Filling:
1 package (1 tablespoon) plain gelatin
1/4 cup warm water
2 cups heavy whipping cream
1/3 cup equivalent sugar substitute
1 teaspoon mint extract
1/3 cup half and half, or use more whipping cream
Green food coloring, as desired.

Dissolve gelatin in the warm water. Cool. Beat shipping cream
until fluffy. While still beating add sugar substitute,
dissolved gelatin and half and half or whipping cream, mint
flavoring and green food color. Contniue beating until stiff.
Spread into cooled crust. Chill 3 hours or more until firm.
8 servings

Approximate carbohydrate count: 32g. Effective carbohydrate 27 g.
Protein: 21 g. Fat: 169 g.
Per serving - 4g. carb. >3g. protein 21g. fat

Nancy

Wednesday, June 04, 2003 - 3:10 pm   Edit Post Move Post Delete Post View Post Send Nancy a private message Print Post    
Jenn's Low to No Carb Chicken

3 chicken breasts (on bone)
1 sm can tomato sauce
1 sm can diced tomatos
1 can chopped mushrooms
2 tsp chili powder
2 tsp cumin
salt
pepper

put chicken pieces in baking dish. i used a glass 9x13. pour can of
tomato sauce, can of diced tomatos, and can of mushrooms over chicken.
add seasoning over top of everything and just slightly fold in
seasonings. cover will foil, and bake on 350 for 45 min.

let cool for at least 5 min. before serving

Nancy

Wednesday, June 04, 2003 - 3:10 pm   Edit Post Move Post Delete Post View Post Send Nancy a private message Print Post    
Low Carbohydrate Quiche

3 Eggs
110g (4oz) Ham (Shredded & cut small)
300g Mainland Tasty Cheddar Cheese (Grated)
1/3 cup finely diced onion
1&1/3 cups heavy cream (45% fat)
1 tablespoon Parsley
Salt & Pepper to taste

Preheat oven to 200 degrees Celsius. Beat eggs, add onion, ham,
cheese, cream, salt, pepper and parsley. Mix well. Pour into
greased 8" x 11.5" baking dish. Bake for approx. 45 - 60
mins.

Total carbohydrates per dish = 20.6g Carbs

Cut into 8 pieces each piece = 2.575g Carbs

Nancy

Wednesday, June 04, 2003 - 3:11 pm   Edit Post Move Post Delete Post View Post Send Nancy a private message Print Post    
Lowcarb Pizza (2)

1 can or jar of pizza sauce (make three dishes)
1 glass pie pan/baking dish for each person
5 oz pizza-blend cheese for each dish (a 16-ounce package makes 3)
Toppings of your choice (we vary with whatever's available in the fridge,
but tend to prefer sausage, onions, green peppers, black olives, & mushrooms).

Put down about 1/3 of the pizza sause in each dish being made (no oil necessary).
Top with the cheese. Add whatever toppings you enjoy. Bake for 30-35 minutes at
375 degrees. Eat from the baking dish (like rigatoni).

The type of cheese used changes the texture of the finished dish -- my favorite's
a blend of mozzarella & cheddar. My wife prefers a more traditional blend of
mozzarella & monterey jack.

Carb count:
The carbs are in the sauce. The brand we use has 8 grams in 1/3 jar.
The cheese -- 2 grams.
The toppings -- 2 grams.
The total we estimate: 12 grams/dish.

The best part of a pizza isn't the crust... and the best part of a lasagne
isn't the pasta. Preparing this takes about 15 minutes. This requires one
Pyrex (or glass) baking dish/person -- the baking dish becomes the serving
dish.

Nancy

Wednesday, June 04, 2003 - 3:16 pm   Edit Post Move Post Delete Post View Post Send Nancy a private message Print Post    
Broccoli Beef

carbs fiber
oil 3 TBS
red pepper 1 tsp 1.0g .45g
ginger 5 slices (1 inch diameter,) chopped 1.7g .2g
ground beef 1 lb
broccoli 2 cups bite-size 9.2g 5.3g
beef broth 1 cup
soy sauce 1 tbs (I like 2 instead) 1.5g
fish sauce 1 tbs (I like 2 instead) 1g

Total------------------------------------------- 14g 5.95g


Heat oil in a wok over medium-high heat for 1 minute. Drop in red
pepper and ginger and stir for another minute or two. Add hamburger
and fry until browned. Mix in beef broth, soy sauce, and fish sauce.
Add the broccoli and stir to cover with sauce. Lower heat to medium.
Cover and cook until the broccoli is tender.

Will serve 2. Or 1 if you're really hungry. ;) I like more fish
sauce, soy sauce, and ginger but those carbs can add up. Also, I
chose not to thicken mine, as I made it without too much broth anyway.
If you want to, you could use some psyllium (fine ground) to thicken it
up a bit.

Nancy

Wednesday, June 04, 2003 - 3:18 pm   Edit Post Move Post Delete Post View Post Send Nancy a private message Print Post    
Jan’s Chicken Cacciatore

1 chicken cut up (I like to use boneless, skinless chicken pieces)
1/4 cup olive or vegetable oil
1 large onion, chopped
1 large green pepper sliced into strips
2-3 garlic cloves, minced
Fresh mushrooms, sliced
1 6 oz. can tomato paste
2 cups hot water
1/4 cup dry red wine
1 bay leaf
1/4 tsp. allspice
Salt and pepper

Sprinkle chicken with salt and pepper and brown on all sides in the oil. Remove from the pan and drain on paper towels. Add the onion, garlic mushrooms and green peppers-cook, stirring for a few minutes until the onion begins to wilt. Place the browned chicken pieces into a large ovenproof casserole (I use a roasting pan with a lid) pour the onion-pepper mixture over the chicken. In the same frying pan or a saucepan, mix the tomato paste, water, wine, bay leaf and allspice-mix well. Pour over the chicken, cover and bake in a 350: oven about 1 hour or until the chicken is done then uncover the chicken and bake an additional 30 minutes for the sauce to thicken. This can also be cooked stovetop, just cook slowly until the chicken is done and the sauce thickens

Nancy

Wednesday, June 04, 2003 - 3:19 pm   Edit Post Move Post Delete Post View Post Send Nancy a private message Print Post    
Cheese Stuffed Chicken Breasts –
Serving Size: 8

1/2 package frozen chopped spinach -- thawed
1/2 cup ricotta cheese
1/4 cup grated parmesan cheese
1/4 cup cottage cheese
3 eggs - beaten
4 chicken breasts - boned
1/2 teaspoon paprika
1/4 cup butter or margarine - melted
1 dash garlic powder
1 dash salt
1 dash white pepper

Drain spinach well and squeeze out excess moisture. Combine spinach, the three cheeses and eggs. Gently stuff under skin of each chicken breast. Combine butter, paprika, garlic powder, salt and pepper. Brush chicken breasts generously with butter mixture. Bake at 350 for 20-25 minutes. Cut each chicken breast in half.

NOTES : Choose chicken breasts with lots of skin left on if possible. Also you may cut breasts in half before stuffing.

PS: According to Mastercook these have 2.1 carb gms per serving

Nancy

Wednesday, June 04, 2003 - 3:20 pm   Edit Post Move Post Delete Post View Post Send Nancy a private message Print Post    
Chocolate/Peanut Butter Bars

8 squares unsweetened chocolate
½ pound or 2 sticks of butter
1½ cups of unsweetened peanut butter
25 packets of Nutrasweet or equivilent
½ cup of crushed walnuts

Melt together unsweetened Chocolate, butter, Peanut Butter, and Nutrasweet. Pour into a greased cake pan. Cool for 1 hour

Nancy

Wednesday, June 04, 2003 - 3:21 pm   Edit Post Move Post Delete Post View Post Send Nancy a private message Print Post    
Cheesecake Cupcakes

8 oz. cream cheese softened (318 cals 1.8 carbs
1 large egg (81 cals 0.4 carbs
1 1/2 tbsp. vanilla 40 cals 0 carbs
4 packets equal
4 tbsp. peanut butter (400 cals 12 carbs

Mix all ingredients and blend for about 5 min. Line muffin pan with muffin cups, fill with mixture & back @ 350 for about 20 minutes.

Makes 6.

Total recipe – 839 calories, 14.2 grams of carbohydrate
Per serving (6) – 140 calories, 2.4 grams of carbohydrate

Variation

4 oz cream cheese
1 tablespoon peanut butter
2 packets of Equal or equivalent
Whipped cream

Mix first three ingredients together, add about 1/2 cup whipped cream and mix in. Put more whipped cream on top (yummy, yum, yum) and have at it.

Nancy

Wednesday, June 04, 2003 - 3:44 pm   Edit Post Move Post Delete Post View Post Send Nancy a private message Print Post    
Bacon and Swiss Quiche

4 slices of bacon
4 eggs
3/4 cup heavy cream
1/4 cup water
1 cup grated swiss cheese
2 cups broccoli florets
1/4 t salt
1/8 t pepper
Preheat oven 350. degrees

Cook bacon until crisp, and set aside. Beat eggs, cream, water and cheese. Stir in broccoli, salt and pepper.

Crumble bacon and add to mixture. Pour mixture into a 9" pie pan and bake at 350 degrees for 30-35 minutes, or until a knife inserted in the middle comes out clean.


Nutrition Information per Serving:

calories total fat sat fat protein fiber sodium carbs ww points
378 32 18 18 1 403 5 10

Nancy

Wednesday, June 04, 2003 - 3:46 pm   Edit Post Move Post Delete Post View Post Send Nancy a private message Print Post    
Crockpot Chicken Paprika

4 each boneless skinless chicken breast halves
4 medium zucchini, sliced
1 medium onion, peeled and sliced
1 cup water

3 tablespoons oil
2 tablespoons paprika
1 teaspoon salt
Place 4 chicken breasts in the bottom of the crockpot. Sprinkle with half of the paprika. Then, cover with a layer of zucchini and onions. Add the oil, then sprinkle generously with the rest of the paprika. Pour the cup of water into the crockpot (down the side to not wash the paprika away). Cook on low temperature 6-8 hours.


Nutrition Information per Serving:

calories 258 total fat 12 sat fat 2 protein 29 fiber 3 sodium 617 carbs 8 ww points 6

Costacat

Monday, June 23, 2003 - 4:29 pm   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
Bumping, just in case...

Nancy

Thursday, November 20, 2003 - 4:03 pm   Edit Post Move Post Delete Post View Post Send Nancy a private message Print Post    
bump

Texannie

Saturday, November 22, 2003 - 4:50 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
Nancy, have you made the chocolate cake and/or cheesecakes? How were they?

Not1worry

Saturday, November 22, 2003 - 9:04 pm   Edit Post Move Post Delete Post View Post Send Not1worry a private message Print Post    
Okay, I made an awesome shrimp scampi tonight. Only 1.3 grams of carbs per serving. (okay, so there's 32 grams of fat, but I didn't realize I wouldn't need a whole cup of butter.)


1 cup butter
2 tablespoons prepared Dijon-style mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
2 pounds medium raw shrimp, shelled, deveined, with tails attached



1 Preheat oven to 450 degrees F (230 degrees C).
2 In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
3 Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
4 Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.


Makes 6 servings

If you like more kick to it, add some cayenne. Sprinkle with parmesan. If you do eat it over pasta, you probably need all the butter called for.

Texannie

Sunday, November 23, 2003 - 7:46 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
Yum!!!

Happymom

Monday, December 08, 2003 - 11:18 am   Edit Post Move Post Delete Post View Post Send Happymom a private message Print Post    
Wow Nancy! Thanks for all the recipes! Can't wait to try them!

This is not a recipe, but today at the grocery store I found a low carb dairy drink. It is not Atkins brand, but it has "Atkins Approved" on it with the Atkins symbol. It is right next to the milk, sold in half gallons with different % of fat just like milk. I bought the 2% chocolate flavor. It is ok, kind of thick. I am really hoping the kids will like it.

Lumbele

Wednesday, December 31, 2003 - 1:24 pm   Edit Post Move Post Delete Post View Post Send Lumbele a private message Print Post    
Pardon me for interrupting the flow of recipes, Low-Carbers, but DH just brought home a product I wanted to check out with you guys.
It's called Starch Away. According to the package it "contains Phase2 Starch Neutralizer, an active natural ingredient that inhibits amylase from converting starch to sugar." Has anyone tried it before, if so, does it work?
Company Site

Deesandy
Member

08-12-2003

Tuesday, March 23, 2004 - 3:34 pm   Edit Post Move Post Delete Post View Post Send Deesandy a private message Print Post    
Does anyone know of a salmon pattie recipe that is low carb?

Texannie
Member

07-16-2001

Tuesday, March 23, 2004 - 4:12 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
I use a little more egg and shredded parmesean as my binders.

Rslover
Member

11-19-2002

Wednesday, March 24, 2004 - 8:20 am   Edit Post Move Post Delete Post View Post Send Rslover a private message Print Post    
DS,
You can use keto crumbs or low carb bread for the binder.