Atkins Low carb diet, share your recipes here and tips

[Nocarbmama]

This forum is for sharing recipes for the low carb Atkins Diet that is favored by many Doctors and is great for diabetics too! If you have any low carb advice or tips they are appreciated. Feel free to post your low carb recipes here but be sure to write down the amount of carbs each serving has so people will know. Thanks, let go low carb together! With this diet you will loose weight remarkably fast while enjoying rich foods like meats, seafoods, cheeses, even fats like butter, eggs, blue cheese and ranch dressings for salads. After about a week you won't feel hungry and cravings for carbs will leave!

[Nocarbmama]

2 ounces cream cheese
1 (1 g) packet Splenda sugar substitute
1 teaspoon vanilla extract
1 egg
1 pinch cinnamon
1/2 teaspoon butter
Directions:

1
Put 2 oz. ( 1/4 bar) cream cheese in coffee cup and microwave for 30 seconds.
2
Stir. Add one egg, 1 teaspoon vanilla extract, 1 packet of Splenda sweetener. Mix all vigorously with a spoon or fork until blended. Microwave for 45 seconds until a custard consistency. It will sort of rise. Remove from microwave put a pat of butter on top and sprinkle with cinnamon ( no sugar ) Enjoy!


Read more: http://www.food.com/recipe/low-carb-mock-danish-for-breakfast-atkins-recipe-461894#ixzz1UUnGMzDu

[Nocarbmama]

Atkins Friendly Cheese Cake

3- 8 ounce packages of Philly Cream Cheese
25-30 Splenda Packets or equivalent sugar-substitute
2 Tsp Vanilla Extract
3 whole eggs
1 cup sour cream or see substitute note at bottom
How To Prepare: Preheat Oven To 375 Degrees F


1. Soften cream cheese in a large bowl. ( Or microwave on defrost for 5 minutes.)
2. With an electric mixer, blend cream cheese until creamy for one minute.
3. Add sugar, vanilla and sour cream and blend until incorporated.

4. Spray a 9' Round cake pan with Pam to prevent sticking.
5.Add Batter to cake pan.

6. Bake in oven for 45 minutes or until somewhat firm in the center. It will be brown and cracked around the edges. A true New York style cheese cake.

You can substtitute whipped non sugared whipping cream that you made yourself without sugar instead of the sour cream.

6.5 carbs per serving. Whole cheese cake contains 8 servings.

[Nocarbmama]

Low Carb Taco Salad with lucious sauce

1 lb lean ground beef
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon ground oregano
1 teaspoon ground cumin
6 cups shredded lettuce
1/2 cup diced tomato
1/2 cup diced avocado
1 cup shredded cheddar cheese
4 tablespoons sour cream
4 tablespoons verde salsa
2 tablespoons heavy cream
Directions:

1
Combine salsa, sour cream and heavy cream and refrigferate.
2
Saute ground beef, chili powder, garlic powder, oregano and cumin until browned. Add half a cup of 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.
3
Place lettuce in a gallon sized zipper bag and pour sour cream mixture over it. Seal and shake to coat lettuce with dressing.
4
Divide lettuce among 4 plates and then divide remaining ingredients(including cooked mixture) evenly.

[brabribro]

Buffalo Chicken Pizza

Crust
4 oz cream cheese, softened
8 oz shredded cheese
2 eggs
1/2 teaspoon taco season
Mix well. Spread evenly in pan
Bake @ 350 for 30 min or until light brown
Let sit for 10 min before adding topping

Topping
Cooked chicken, diced or shredded
2 tbsp butter
Franks Hot Sauce (0 carbs)
Cook in skillet until butter is melted

Spread a light layer of Ranch dressing on crust (be sure to use a low carb Ranch)
Add Chicken Mix
Top will shredded cheese

Back for 9 min @ 350 or until cheese is completely melted.

[Karyl Lee]

Actually, this forum is NOT for the Atkins Diet, per se, but for discussion of lower carb lifestyles and cooking. So while I appreciate your posting recipes in this thread, please instead add them to the whole database for the food.com site and share them more widely. Links to other sites should be minimal if they are other recipe collection sites, as per the terms of service of THIS site.

[Zurie]

Ditto to what host Karyl Lee said.

I was diagnosed with diabetes early in 2008 (but never had a proper test, and have strange finger prick readings!). So, okay, maybe it's not really serious diabetes, but still I find that wheat is the main thing which makes my glucose levels go up too high. So, no bread, pasta, cake, etc.

I try to eat low carb as much as I can.

It's not much use trying to keep to a strict diet, as no diet (ask the dieters!!) really works.

It's a lifestyle change. I eat more than enough, but I keep to a high-protein, lots-of-veggies-and-salad diet. I drink quite a lot of dry wine every night with dinner. (I am NOT saying anyone else should so that -- I simply grew up with wine and I can not enjoy a dinner without a decent wine!)

I have 2 eggs and bacon most mornings. Sometimes I have half a slice of bread with that, with tomato or ketchup. I buy a "crackerbread" and use that instead of ordinary bread (6 g carb per slice). Cheese I eat, lots of. I do not cut out normal fats and oils, otherwise I'd get too hungry. There are other foods i eat, too many to mention.

My weight has been stable since 2008 -- I would not like to lose any weight as being too thin does not become an older woman!!

The best dishes (think fine dining as we sometimes see on TV) are diabetes and low-carb safe!!

On this site I do check the carb count of recipes I like (unfortunately many nutrition tables are simply wrong!) My DH eats more or less what he likes but also has to watch his glucose levels. I cook one decent dinner every night -- meat/poultry/fish, fresh vegetables, and we always have a salad.

What struck me about the posts above is that all were concerned with desserts!!!! If you want to go low-carb you do not need nutrition tables -- and lose the sweet tooth!! It's been proved that even the no-calorie soda drinks affect your weight.

[Claudia Dawn]

Zurie wrote:
Ditto to what host Karyl Lee said.

I was diagnosed with diabetes early in 2008 (but never had a proper test, and have strange finger prick readings!). So, okay, maybe it's not really serious diabetes, but still I find that wheat is the main thing which makes my glucose levels go up too high. So, no bread, pasta, cake, etc.

I try to eat low carb as much as I can.

It's not much use trying to keep to a strict diet, as no diet (ask the dieters!!) really works.

It's a lifestyle change. I eat more than enough, but I keep to a high-protein, lots-of-veggies-and-salad diet. I drink quite a lot of dry wine every night with dinner. (I am NOT saying anyone else should so that -- I simply grew up with wine and I can not enjoy a dinner without a decent wine!)

I have 2 eggs and bacon most mornings. Sometimes I have half a slice of bread with that, with tomato or ketchup. I buy a "crackerbread" and use that instead of ordinary bread (6 g carb per slice). Cheese I eat, lots of. I do not cut out normal fats and oils, otherwise I'd get too hungry. There are other foods i eat, too many to mention.

My weight has been stable since 2008 -- I would not like to lose any weight as being too thin does not become an older woman!!

The best dishes (think fine dining as we sometimes see on TV) are diabetes and low-carb safe!!

On this site I do check the carb count of recipes I like (unfortunately many nutrition tables are simply wrong!) My DH eats more or less what he likes but also has to watch his glucose levels. I cook one decent dinner every night -- meat/poultry/fish, fresh vegetables, and we always have a salad.

What struck me about the posts above is that all were concerned with desserts!!!! If you want to go low-carb you do not need nutrition tables -- and lose the sweet tooth!! It's been proved that even the no-calorie soda drinks affect your weight.

Thanks for sharing, Zurie. What do you find as an acceptable carb count in a recipe?

[Zurie]

Claudia Dawn, that's hard to say. It all depends what ELSE I am going to have at a meal.

By now I know that all proteins are practically carb-free.

The problem is, every person reacts differently to different carbs. I still eat potatoes in every shape, but not too much.

I suppose in an entire dinner there shouldn't be more than about 50 g carbs -- but being exact is very hard.

I'm no snacker, and I do not have a sweet tooth and neither does my husband (except he likes chocolates and certain sweets!) so I never make desserts and cakes any more. Using substitutes in a cake or dessert recipe affect the end result too much, but a slice of "normal" cake can easily be 100 g carbs!

Having fats with carbs helps to stop one's body turning the carbs into glucose too soon, so I'd fry eggs in butter or olive oil, and I do use a little butter over steamed veggies, and olive oil in our salad dressing.

[Claudia Dawn]

Thanks, Zurie.