ATKINS DIET RECIPES

Make Your Atkins Diet Salads and

Dressing Anytime You Want

Serves:plenty - 16 or soCarbsPerServing:never counted, but low Prep Time:a tedious ½ hourEffort:Average

Ingredients:1 lg head cauliflower 1 lg bunch broccoli1 sm onion (or 4 green ones) 1 pkg froz peas (or pea pods)2 cups mayo1 cup sour cream 1 tsp garlic powder

How to Prepare:mix mayo, sour cream and garlic powder in a small bowl.Break caulif and broccoli into bite sized florets. Add onion. Tosssauce with broccoli, cauliflower and onion. Add peas last (if using pods, cut into ¼ inch pieces. Refrigerate at least 4 hours or overnight.

Caulif-Broccoli Salad

Black & Blue SaladCarbsPerServing:20Prep Time:15Effort:Easy

Ingredients:

2 heads of butterhead lettuce 6 oz. Of cold leftover steak,thinly sliced8 cherry tomatoes, sliced in half6 oz. Bleu cheese10 tbs heavy cream 2 tbs mayonnaise1 tbs vinegar (optional)

How to Prepare:

Beat the heavy cream and mayonnaise together in a small mixing bowl.Crumble half the bleu cheese into the mixture (reserving the otherhalf for a garnish) and stir a few times.

Add a drizzle of the vinegar if it is too thick. Chill for at least two hours. (The longer it chills, the more intense the flavor becomes.)

Slice the butterhead lettuce in wedges (or tear into pieces if youprefer) and place on four salad plates. Pour the bleu cheesedressing over the lettuce. Arrange strips of the cold steak (coldfilet is outrageously good in this dish!)and four cherry tomatohalves over the lettuce. Sprinkle the reserved bleu cheese on top.Give each plate a grind of fresh pepper and serve immediately.

Sweet and Crunchy Chicken Salad

Serves:4+,1CarbsPerServing:see note on recipe Prep Time:n/aEffort: Easy

Ingredients:8 ounces cooked chicken breast half - diced small 1 ounce slivered almonds½ cup jicama - diced small/see note ½ cup diced celery½ cup diced onion 4 tablespoons mayonnaise2 packets splenda packets 1 each salt and pepper - to taste

How to Prepare:Put jicama and 2T water in a baggie with 1 packet splenda and letsit at room temperature for 1 hour, turning bag occasionally tomarinate.

When ready to make, mix all ingredients well including liquid fromjicama. Refrigerate at least 2-3 hours to blend flavors.

* note: ½ cup of diced strawberries can be used instead, but don’tadd them until ready to serve and fold in gently.

** Start with ¸ pack of splenda/sweetener added to the salad mixtureand taste before adding more. You may not like it as sweet as I do.

** Nutritional information is for entire recipe. I get 3-4 servings,so divide the information provided by the number of servings you get.

Per serving: 990 Calories (kcal); 76g Total Fat; (66% calories fromfat); 63g Protein; 23g Carbohydrate; 8g fiber; 174mg Cholesterol;4768mg Sodium

TapenadeServes:4CarbsPerServing:2.5 Prep Time:10 minutesEffort:Average

Ingredients:½ cup kalamata olives 1 tsp capers¼ cup extra virgin olive oil 1 tbsp balsamic vinigar

Equipment Needed:Chef’s knifecutting boardmortar & pestlesmall bowlmeasuring cups and spoons1/4 to ½ tsp oregano¼ to ½ tsp rosemary1 clove garlic1/8 tsp black or white pepper

How to Prepare:

Hints : The vinaigrette should run slightly from the tapenade afterit sits for a few seconds. Tapenade may be prepared a day inadvance. Experiment with other herbs and types of acids to complmentother foods such as fish or cold meats. Wine or cider vinigar may besubstituted to reduce the carbohydrate by 0.5 g per serving.

Instructions : Chop olives until pieces are 1/8" or less. Crushcapers and garlic with knife blade and mince fine. Grind oregano androsemary with mortar and pestle until powdered. Combine allingredients in small bowl. Cover and chill for 2 hours. Serve overcold asparagus or thin sliced tomato or other cold cooked vegetables.

Tart and Tangy Blue Cheese DressingCarbsPerServing:10g totalEffort:Easy

Ingredients:

¼ cup mayonnaise ½ cup sour cream½ cup heavy cream 1 teaspoon spike or mrs dash seasoning - 1-2 tsp1 teaspoon salt - if using Mrs Dash3 tablespoons malt vinegar - or red wine vinegar½ cup blue cheese, crumbled - salemville or gorgonzola

How to Prepare:

Reserve ½ of the crumbled blue cheese. Put everything else in ablender and blend until smooth. Adjust for seasoning adding moresalt, vinegar or spike as needed. Stir in remaining blue cheese. Letsit refrigerated at least 2 hours(overnight is better) before usingto allow flavors to blend.

Yield: 1 1/3 cupsStore in the refrigerator, tightly covered.NOTES : Salemville Amish blue cheese is a very good mild/mediumflavored cheese. Gorgonzola is stronger and bolder. You can use acombination of both. You may prefer to use the stronger cheese inthe blend and have the crumbles be milder.

The Paleo Recipe Book provides over 370 delicious recipes that are bound to hook you into eating the Paleo way all the time. Recipes are included for the usual breakfast, lunch, and dinnertime meals, and snack recipes are also featured. For those who value convenience and do not have a lot of time to cook, the benefits of choosing a Paleo recipe from this book is that all of them take 15 minutes or less to prepare and they are indeed easy to make.

Click here to get The Paleo Recipe Book