Atkins and Low Carb Weight Loss
RECIPE THREAD!
Here it is -- the requested RECIPE THREAD! If you have something delicious and low-carby to share, please let us know!
Lisa
Lisa
Interested in low-carb nutrition? Thinking of trying Atkins? Want to try high-fat and/or high-protein eating? Whether or not you have had (or are thinking about) WLS http://www.obesityhelp.com/group/atkins/
Thanks for this Lisa!!!
I'll start with my newest favorite recipe which is doubled from the original. If you don't want to make this much at one time, just half everything. I've made this two weekends in a row with rave reviews from the family! Since the basic recipe is just meat, there are zero carbs.
The kids eat this with corn tortillas, beans and/or rice. My DH and I eat ours with a green salad for lunch or dinner. For breakfast, mix in a scrambled egg with the shredded meat (machaca). Add some sour cream, avocado, salsa, peppers & onions or whatever is on hand and you've got a super tasty (not spicy) meal. This freezes well too :)
Crock Pot Carnitas
7 lb pork shoulder or butt roast
4 cups chicken broth (hot)
4 T garlic powder
4 T onion powder
4 T cumin
3 T chili powder
4 tsp ground coriander
1 tsp ground black pepper
2 T lime juice
1/2 tsp salt (to taste)
Directions:
1. Bring chicken broth, lime juice and spices to a boil in a sauce pan.
2. Put the roast in the crock pot and pour the broth/spice mixture over the meat.
3. Cover and cook on High for 5 - 6 hours, turning the roast every 2 hours.
4. Meat is done when it can easily be shredded with a fork.
For a quick and easy clean up, use the crock pot liners...no muss and no fuss!
I'll start with my newest favorite recipe which is doubled from the original. If you don't want to make this much at one time, just half everything. I've made this two weekends in a row with rave reviews from the family! Since the basic recipe is just meat, there are zero carbs.
The kids eat this with corn tortillas, beans and/or rice. My DH and I eat ours with a green salad for lunch or dinner. For breakfast, mix in a scrambled egg with the shredded meat (machaca). Add some sour cream, avocado, salsa, peppers & onions or whatever is on hand and you've got a super tasty (not spicy) meal. This freezes well too :)
Crock Pot Carnitas
7 lb pork shoulder or butt roast
4 cups chicken broth (hot)
4 T garlic powder
4 T onion powder
4 T cumin
3 T chili powder
4 tsp ground coriander
1 tsp ground black pepper
2 T lime juice
1/2 tsp salt (to taste)
Directions:
1. Bring chicken broth, lime juice and spices to a boil in a sauce pan.
2. Put the roast in the crock pot and pour the broth/spice mixture over the meat.
3. Cover and cook on High for 5 - 6 hours, turning the roast every 2 hours.
4. Meat is done when it can easily be shredded with a fork.
For a quick and easy clean up, use the crock pot liners...no muss and no fuss!
Jean 
I'm 45, 5' 4-1/2" -- 315/272/230 -- 43 lbs lost pre-op
"Progress, not perfection..." ~Dr. Roger Gould
Breast reduction & lift - 11/11/11 (sooo wonderful!!!)
This really looks delicious!
Interested in low-carb nutrition? Thinking of trying Atkins? Want to try high-fat and/or high-protein eating? Whether or not you have had (or are thinking about) WLS http://www.obesityhelp.com/group/atkins/
I make a low carb mock tuna melt. I first make a tuna salad w mayo, sugarfree pickle relish and celery. (You can really make the tuna however you prefer.)
I put it in a microwave safe dish and cover it with shredded mozzarella cheese.
nuke for about 90 seconds and it comes out all gooey and delicous!!
Susan
I put it in a microwave safe dish and cover it with shredded mozzarella cheese.
nuke for about 90 seconds and it comes out all gooey and delicous!!
Susan
I haven't made these in a very long time but I think I'll make them this weekend. I think Atkins called these Revolution Rolls.
CLEOCHATRA'S BEST EVER REVOL-OOPSIE ROLLS
3 large eggs
1 packet of Splenda
A dash of salt
A pinch of cream of tartar
3 ounces cream cheese (not Tbsp!) Do not soften!
Preheat oven to 300 degrees.
Separate the eggs and add Splenda, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture).
Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.
Bake for about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool.
Storage and freezing:
I store them in a Ziplock bag with the bag open partially (this way they breathe and don't get too moist) and keep them in the fridge after the first day. Then, when you want to use them, take them out and set them on the counter for 15-30 minutes or until they are room temperature. This makes them more "dry" and less sticky.
As for freezing, I tried freezing and they do freeze. This time you want to close the Ziplock when storing (I only store two per bag). To thaw, let them rest on the counter until room temperature in the bag with the bag open. When they're close to room temperature, set them outside of the bag so that they can "dry" out slightly for use.
Makes 6 "Oopsie Rolls"
Calories 85 each
Carbs Less than 1g each (WOWee!!!)
CLEOCHATRA'S BEST EVER REVOL-OOPSIE ROLLS
3 large eggs
1 packet of Splenda
A dash of salt
A pinch of cream of tartar
3 ounces cream cheese (not Tbsp!) Do not soften!
Preheat oven to 300 degrees.
Separate the eggs and add Splenda, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture).
Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.
Bake for about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool.
Storage and freezing:
I store them in a Ziplock bag with the bag open partially (this way they breathe and don't get too moist) and keep them in the fridge after the first day. Then, when you want to use them, take them out and set them on the counter for 15-30 minutes or until they are room temperature. This makes them more "dry" and less sticky.
As for freezing, I tried freezing and they do freeze. This time you want to close the Ziplock when storing (I only store two per bag). To thaw, let them rest on the counter until room temperature in the bag with the bag open. When they're close to room temperature, set them outside of the bag so that they can "dry" out slightly for use.
Makes 6 "Oopsie Rolls"
Calories 85 each
Carbs Less than 1g each (WOWee!!!)
HW: 249 SW: 229 GW: 149 Age: 63 - Body by Sauceda - 12/2011
I'm all about the desserts...Yep, I LOVE ME A LITTLE SUMPIN SUMPIN SWEET TASTING..! 
1 Cup of Greek Yogurt (PL.)
1 oz. of cream cheese (room temp)
1 tsp. vanilla flavoring (optional)
A sprinkling of lemonade flavored water mix (Crystal Light)
Mix yogurt and cream cheese (I just use a fork) add flavoring (or not) Sprinkle in the Lemonade and mix.
Spoon into Sm. champagne glasses and chill until set...Garnish, if you like, with a lemon twist or a mint leaf..
You can leave out the Lemonade mix and you will have just cheese cake..
You can also use a Tbl. spoon of Peanut butter and you have peanut Butter pie..sprinkle chopped p-nuts over the top..
1 Cup of Greek Yogurt (PL.)
1 oz. of cream cheese (room temp)
1 tsp. vanilla flavoring (optional)
A sprinkling of lemonade flavored water mix (Crystal Light)
Mix yogurt and cream cheese (I just use a fork) add flavoring (or not) Sprinkle in the Lemonade and mix.
Spoon into Sm. champagne glasses and chill until set...Garnish, if you like, with a lemon twist or a mint leaf..
You can leave out the Lemonade mix and you will have just cheese cake..
You can also use a Tbl. spoon of Peanut butter and you have peanut Butter pie..sprinkle chopped p-nuts over the top..
***Whoops....accidently made a thread about this, but I'll put it on here too!!***
*WITH PIC!!*
I tried this today and BOY am I glad I did! Not only was it easy to make but this will last me for a few lunches/dinners this week! I'm single and pinching pennies, so meals like this go a long way!
*WITH PIC!!*
I tried this today and BOY am I glad I did! Not only was it easy to make but this will last me for a few lunches/dinners this week! I'm single and pinching pennies, so meals like this go a long way!
Low Carb Crockpot Chicken Dijon
4 chicken breasts with or without skin
3 Tbs olive oil (or any other)
2 cloves garlic minced
3 Tbs white wine *optional*
2 Tbs soy sauce
2 Tbs Dijon mustard
**I added 1/2 c chicken broth for more moisture**
Heat oil in a skillet. Add minced garlic and cook 3 minutes, stirring often. Add chicken breasts and brown. In a separate bowl, combine wine, soy sauce and mustard and mix well. Pour generously over chicken. Put all in crockpot and cook for 5 hours on high.
You could get all creative and add whatever veggies you want to this, and maybe a splash of chicken broth.
Try this, you WILL love it!!
