One quick note about getting copies of Dr. Atkins’ original book: I noticed, when updating my Amazon store (look over there) there are a lot more copies of the book available. I have listed the 1972, 1980, 1984, and 1990 publishing dates. I think up until the 1990 version, they are roughly the same.
Judith, this is the closest thing I could find to a barbecue sauce recipe from my books.
1/2 cup Hunt’s Tomato Puree (sauce)
1/4 cup water
5 teaspoons distilled vinegar
1/4 teaspoon orange extract
1/8 teaspoon salt
1 small clove garlic, crushed
1 teaspoon grated onion
1/2 teaspoon Maggi Seasoning
20 drops of Tabasco sauce
Blend and refrigerate until serving time.
WAIT! I found it (I think). It was included in a Barbecued Spareribs recipe!
Dr. Atkins Barbecue Sauce
1/4 cup chopped onions
1 Tablespoon bacon drippings
1/4 teaspoon garlic powder
1/2 cup water
1/8 cup lemon juice
2 Tablespoons tarragon vinegar
1 Tablespoon Lee & Perrins Worcestershire Sauce
3 Tablespoons brown Sugar Twin
1 cup Hunt’s tomato juice
3 Tablespoons of soy sauce (how funny, the note says this can be purchased in a health food store)
1/4 teaspoon paprika
1 Tablespoon Gold Seal cocktail sherry (optional)
Saute the onion in bacon drippings until brown, add garlic powder and cook 1 minute. Add remaining ingredients and simmer for 25 minutes.
Roasted Guinea Hens with Whole-Grain Mustard and Herbs
8 garlic cloves, each halved lengthwise and germ removed if green
1 lb fingerling potatoes or small boiling potatoes
1 bay leaf (not California)
3/4 stick (6 tablespoons) unsalted butter, softened
2 1/2 tablespoons whole-grain mustard
1 tablespoon chopped fresh chives
2 (2 1/2-lb) guinea hens or 2 (2 1/2- to 3-lb) free-range chickens
4 large sprigs fresh thyme, leaves and stems separated
4 sprigs fresh tarragon, leaves and stems separated
4 sprigs fresh flat-leaf parsley, leaves and stems separated
2 tablespoons extra-virgin olive oil
6 medium shallots (1/2 lb), lobes separated if necessary
1/2 cup low-sodium chicken broth
Matzoh Ball Soup
1 egg, separated
1 1/2 Tablespoons chicken fat (or butter if you can’t find it)
1.4 cup hot water or soup
1/4 teaspoon salt
3/4 cup crushed Baken-ets (pork rinds)
2 quarts chicken soup
Beat yolk of egg with softened chicken fat (or butter) until thick and well blended.
Pour into hot water and beat well.
Fold in salt and Baken-ets.
Beat egg white until stiff but not dry, and fold into pork rind mixture.
Chill for about 1 hour.
Heat 2 quarts chicken soup to boiling.
Wet hands with cold water, and shape mixture into medium-sized balls, about the diameter of a quarter.
Reduce heat, cover, simmer gently for 20 to 25 minutes, and serve.
Total Grams: Trace
From the Dr. Atkins’ Diet Revolution (1972)
One 3 1/2-pound chicken, cut into 8 pieces
Freshly ground black pepper
2 tablespoons canola oil or grapeseed oil
2 tablespoons unsalted butter
10 cloves garlic
1 medium jalapeño pepper or habanero pepper (stem removed), coarsely chopped
1/2 cup water
1/4 cup whole milk
2 tbsp sunflower oil
6 large, free-range chicken legs, halved at the joint so you have 6 thighs and 6 drumsticks
700ml (1 1/4 pts) chicken stock (or water)
50g (about 3 1/2 Tablespoons) butter
1 onion, finely diced
400g (about 1-3/4 cup) mixed wild mushrooms
300ml (1/2 pt) dry white wine (can use chicken stock instead)
284ml (about 1.2 cups) pot double cream (I know it doesn’t compare but heavy cream can be substituted for the double cream)
Since I am unable to link to the individual recipes (all the recipes are on a single page), I will include the basics here and you get to scroll to find them (these three are toward the bottom of the page):
Costolette d’Agnello all’Aglio e Rosmarino: Grilled Baby Lamb Chops with Garlic and Rosemary
- 16 rib lamb chops, Frenched
- 4 garlic cloves, minced
- 1/2 teaspoon cracked black pepper
- 4 rosemary sprigs, leaves only, minced
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- 1 lemon, cut into wedges
Pollo Arrosto con Arancia ed Uvetta: Roasted Chicken with Oranges and Currants
- 1 roasting chicken, rinsed and blotted dry (about 4 pounds), cut through the backbone and flattened
- juice and grated zest of 1 lemon
- juice and grated zest of 1 orange
- 2 tablespoons extra-virgin olive oil
- 1/2 cup dry white wine
- 4 garlic cloves, minced
- 1 rosemary sprig
- 1/4 to 1/2 teaspoon chili flakes
- 1/4 cup currants
- 1 and 1/2 teaspoons salt
Peperonata alla Romana: Slow-Cooked Peppers and Onions with Anchovies and Garlic
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, chopped
- 2 anchovy fillets, drained and chopped
- 1/4 teaspoon chili flakes (optional)
- 1 red pepper, cut into 1-inch cubes
- 1 yellow pepper, cut into 1-inch cubes
- 1 orange pepper, cut into 1-inch cubes
- 1 purple onion, cut into 1-inch cubes
- 6 plum tomatoes, peeled, seeded and cut into 1-inch cubes
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 16 basil leaves, torn
Follow the link for an article and recipes for Garlic Shrimp Brochettes, Red Chile Pork Brochettes, Coconut Curry Chicken Skewers!
I had never heard of rotisserie chicken seasoning before, so I found a recipe to make it at home (included at the bottom), just leave out the brown sugar.
3 cups fresh baby spinach
1-3/4 cups sliced fresh mushrooms
3 green onions, sliced
2 tablespoons chopped pecans
1-1/2 teaspoons olive oil
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon rotisserie chicken seasoning
2 slices reduced-fat provolone cheese, halved
Rotisserie Chicken Rub
3/4 cup kosher salt (I use Sea Salt)
1/4 cup paprika (I use Smoked Paprika)
1/4 cup onion powder
1/4 cup garlic powder
1/4 cup italian seasoning
1/4 cup brown sugar
2 tablespoons dried thyme
2 tablespoons dry mustard
2 tablespoons cayenne pepper
2 tablespoons black pepper
Artichoke Lemon Pesto, 6 oz. (2 pack)
So, I’m at Costco. I’m looking for Casper’s Hot Dogs (which my local Costco carries once a year or so) and I run into a woman who is grabbing a jar of this Artichoke Lemon Pesto. I stand there, mouth hanging open, beginning to drool and ask her how she likes it. Oh, she then goes on to tell me how wonderful it is and she just throws some on pasta without having to add anything else. So, I buy it and the jar sits (unopened) in my fridge with me trying to figure out what to do with it.
So, since I have leapt off the keto wagon (and gained, now, 7 pounds though retained my normal blood sugar levels), I thought I would try this stuff out in scrambled eggs. It was o.k. You open up the jar and all you can smell is cheese. That’s good. I was expecting a strong lemon smell and flavor. Once you taste it on its own, you can’t even taste the lemon. It’s mild. So mild that, if I were to use it again with eggs, I would warm it up slightly and pour it on top of the eggs.
I’m going to try it tonight on chicken breasts. I take frozen chicken breasts and brine them with a ratio of 1/2 cup kosher salt to one gallon of water and let that sit for about 8 hours-ish. Then, I cook them on a George Foreman grill (if I don’t want to use the barbecue). You don’t need any other seasonings (and I really hate white meat poultry) and the chicken turns out REALLY moist! I figure I could just slice up the breasts and pour some of this over the chicken. I bet this would be great on some pork or veal, too.
You really should try some if you find it. It’s something different and 1/4 cup only has 3 total carbs, 3 grams of protein and 21 grams of fat! 🙂
UPDATE: This was FANTASTIC on the grilled chicken breasts! I just sliced up the chicken, poured a couple of tablespoons of room temperature pesto over the top and that was it! This stuff (whether you purchase it or find a recipe online) is a keeper!
Marinated Chicken Kebabs with Lemon Pepper Yogurt Sauce
2 cups extra-virgin olive oil
Juice of 3 lemons
2 tablespoons chopped garlic
3/4 tablespoons chopped fresh rosemary leaves (about 4 sprigs)
3/4 tablespoons fresh thyme leaves (about 5 sprigs)
6 single boneless, skinless chicken breasts, cleaned of fat and cut into large cubes
Salt and black pepper to taste
2 (7-ounce) containers plain yogurt
4 tablespoons sour cream
3 tablespoons red wine vinegar
Zest of 2 lemons (fine)
Juice of 1 lemon
2 tablespoons minced garlic
1 tablespoon black pepper
2 teaspoons salt
1/2 cup fresh mint, chopped (optional)
Yogurt-Marinated Chicken Kebabs with Aleppo Pepper
1 1/2 tablespoons Aleppo pepper* or 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika, plus additional Aleppo pepper or paprika for sprinkling
1 cup plain whole-milk Greek-style yogurt** (8 ounces)
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
6 garlic cloves, peeled, flattened
2 unpeeled lemons; 1 thinly sliced into rounds, 1 cut into wedges for serving
2 1/4 pounds skinless boneless chicken (thighs and/or breast halves), cut into 1 1/4-inch cubes
Special equipment: Flat metal skewers
Tarragon Chicken Fricassée
3 1/2 to 4 pounds chicken pieces with skin and bone
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1/2 cup finely chopped shallots
1 garlic clove, finely chopped
1 Turkish or 1/2 California bay leaf
1/2 cup dry white wine
1 cup heavy cream
1/2 cup reduced-sodium chicken broth
1 1/2 tablespoons finely chopped fresh tarragon
1/4 teaspoon fresh lemon juice
Well, this is different. I’m not a Rachel Ray person, so I never saw the original clip until today. I’m not sure I would ever make this but if you are bored with eating whole chicken breast, I guess this would be a way to go (for those who aren’t sure if you even want to click the link, the “pasta” is pureed chicken, in a squeeze bottle, shot into hot water).
3/4 cup (156g) ice cubes
3 tbsp (18g) egg white powder
6 oz (168g) skinless chicken breast, chilled and cubed
2 cups (448g) chicken stock or broth
1/2 cup (112g) fresh whole butter, cut into about 12 cubes and divided
4 each (12g) garlic cloves, crushed
1 bunch (227g) asparagus, cut into thin rings
3 whole (83.19g) artichoke hearts in oil, drained and cut into 8 wedges, each
1/4 cup (33.75g) pine nuts, toasted
1 tbsp (8g) capers, drained and coarsely chopped
1/4 tsp (.5g) crushed red chili flakes
1/4 cup (25g) parmesan (reggiano) cheese, grated
16 leaves (6.4g) fresh basil, hand torn
salt and fresh cracked pepper, to taste
4 garlic cloves, smashed
Four 1/4-inch slices of peeled fresh ginger, smashed
1 medium onion, thinly sliced
1 tablespoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon caraway seeds
1/2 green bell pepper, finely chopped
1/4 cup Dijon mustard
2 cups dark lager or stout, preferably Xingu Black Beer (see Note)
1/4 cup vegetable oil
Four 6-ounce boneless, skinless chicken breast halves
2 tablespoons unsalted butter, melted
1/4 cup chopped cilantro
Lime wedges, for serving
4 boneless, Chicken Breasts, skinned
2 Garlic Cloves, crushed
90ml/3fl.oz. Lime Juice
450g/1lb Beef Sirloin, cut into 5cm/2-inch cubes
225g/8oz Mexican Chorizo Sausage, cut into 5cm/2-inch lengths
16 Button Mushrooms
Salt and pepper
4 chicken half-breasts, boneless and skinless
1/2 cup soy sauce
1/2 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
1/3 cup fresh-squeezed lime juice
1/2 tsp Tabasco sauce, or other bottled hot sauce
1/2 tsp paprika
2 Tbsp finely chopped garlic
wedges of fresh lime for garnish
I’ve seen many variations of this recipe but the first time I saw this (and made it) I got it from “Cooking Light” magazine. Oh, boy, is it heavenly. If you have ever had roasted garlic, imagine that infused with chicken. This is fantastic! Of course, I don’t do low fat anything, so use regular chicken broth.
2 (3-pound) whole chickens
1 tablespoon butter
1 tablespoon extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
40 garlic cloves, peeled
1 1/4 cups fat-free, less-sodium chicken broth
1 cup dry white wine
Chopped fresh flat-leaf parsley (optional)
OMG! Take a look at these! If you can do coconut, I bet these are fantastic (might have to try these tonight with some chicken thighs)!
1 1/2 lbs chicken breast (cut into strips)
1 cup dried unsweetened shredded coconut
1/2 cup coconut flour
1/2 tsp Celtic Sea Salt
1/4 tsp ground black pepper
1/4 tsp garlic powder
1/4 tsp paprika
1/3 cup coconut oil
1 egg, beaten
I haven’t even finished eating yet. I had to say just how f-ing tasty these are! The only thing I changed was doubling the pepper, garlic, paprika and added 1/2 tsp of chili powder, plus used boneless skinless thighs. Now, one thing to keep in mind is: coconut oil has a high burn point but actual coconut does not! I would suggest heating the oil on medium and let it get nice and hot before browning. My whole house is filled with the smoke from burning coconut but DAMN! This stuff is good!
Now, for this recipe. I was thinking this morning and we used to always have wine for cooking in the house. Then we stopped buying it. I sat there, trying to figure out why we stopped. That’s when I realized we stopped buying it when my son moved back into the house (aspiring alcoholic). So, if you are like me and don’t have any wine to cook with (I almost typed whine … I must be in a mood lol), just use chicken broth.
4 large chicken breasts, butterflied
2 tbls ghee (just use butter if you don’t have any)
2 tbls olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp dried oregano
1 cup baby portabellas, sliced
1/2 cup marsala wine
1/4 cup sherry
So, we’re wandering around the store, wondering what we’re going to have for dinner (since we were out so late). Hubby looked at the carb count on Banquet chicken (which we knew would be high) but it got me thinking. So, I started looking at all of them. These only have 1 carb per serving with approximately 5 servings per package. Even if I scarfed the whole thing, it would only be 5 carbs total! I’m tickled!
Now, I know I like the wings above (because I used to buy those all the time) but there was another kind that only had 2 grams of carbs (total) per serving. They are Tyson Tequila Lime Chicken Wings. Now, the only package they had was larger than the Foster Farms but ONLY 2 CARBS PER SERVING!!!
I’m not big on chicken prepared this way (Why? Because chicken is chicken) but will give it a shot. It sounds light and refreshing.
2 fresh lemons, preferably organic
1 cup dry white wine
1/4 cup plus 2 Ts extra virgin olive oil
5 Ts minced fresh herbs: sage, thyme, rosemary, parsley, or others according to what’s available
2 cloves garlic, peeled and minced
3 to 4 pounds chicken, preferably free-range, cut in serving pieces (a whole bird, cut up, or chicken parts, according to your preference)
Salt and freshly ground black pepper to taste
This … this looks fantastic (or am I just hungry?). Remember, even if you use something that tends to be a little higher in carbs (tomatoes) you don’t need to eat tons to still enjoy dishes like this!
1 pound boneless chicken breast-skinless-sliced in half
1 clove of garlic-minced
1/2 cup of spinach-chopped
1/2 cup of mozzarella cheese-shredded
1 tablespoons extra virgin olive oil
1 teaspoon kosher salt
4 cups cherry tomatoes-halved
2 cloves of garlic-minced
1 cup of onion-finely chopped
1/2 cup extra virgin olive oil
1/2 teaspoon kosher salt
1 teaspoon of dried thyme
1/2 teaspoon sugar
1/2 teaspoon of freshly cracked black pepper
Wow! As much as I love cabbage, I never thought of eating them as a noodle substitute. I saw one suggestion of doing just that … with some sort of spaghetti sauce! That would be fantastic, especially since I’ve never drowned my noodles with sauce!
16 ounce jar of BPA-free Diced Tomatoes
4 Boneless Chicken Breasts
¼ cup Coconut Oil
1 package of button Mushrooms
1 large head of Cabbage
1 jar of Tomato Paste-6 oz
1 teaspoon (or more to taste) of: Basil, Thyme, Garlic, Rosemary, Oregano, Salt and Pepper.
For the “noodles”:
Look! A chowder that is already low carb and looks fantastic! I truly can’t wait to try this one (I had the tab open forever, just drooling).
4 Cloves Garlic – Minced
1 Shallot – Finely Chopped
1 Leek – Cleaned, Trimmed, and Sliced
2 Ribs Celery – Diced
6 oz. Cremini Mushrooms – Sliced
1 Medium Sweet Onion – Thinly Sliced
4 Tbs. Butter – Divided
2 Cups Chicken Stock – Divided
1 lb. Boneless, Skinless Chicken Breasts
8 oz. Cream Cheese
1 Cup Heavy Cream
1 lb. Bacon – Cooked Crisp, and Crumbled
1 tsp. Salt
1 tsp. Pepper
1 tsp. Garlic Powder
1 tsp. Thyme
(2 Tbs. Peace and Love)
This was the best tasting “remix” I’ve done.
- One whole chicken (or whatever cuts you want. Amount doesn’t really matter, since you can adjust this up or down via your ingredients)
- Green Enchilada Sauce (homemade or we bought Las Palmas Hot Green Enchilada Sauce
- Cheese (we use a mix of shredded cheddar and Monterey Jack)
- A few corn tortillas (for the family member who eat these … completely optional)
We started with a rotisserie chicken from Costco (we have a large freezer and always have a number of these stored in there). Remove the meat and shred it. Toss in some taco seasoning (if you want).
If you are including the tortillas, lightly fry them in oil, then layer them on the bottom of your baking dish.
Mix the chicken with the enchilada sauce, then pour that in a 9×13-inch baking dish.
Top with cheese and bake at 350 degrees F until cheese is melted and getting crispy (not burned).
That’s it! I didn’t miss the corn tortillas at all! That was dinner last night (about a cup filled me up) and lunch today with one low carb tortilla (Sol Del Oro). It’s early in the day but with that lunch I’ve already hit 15 total carbs (and my half and half in my coffee) but net carbs are sitting at 7.
This recipe has been added to “My Fitness Pal”. The recipe’s name is: “MAKJ Chicken Enchilada Casserole”
Stats: Calories: 320, Carbohydrates: 4, Fats: 19, Protein: 33, Fiber: 1 (Net Carbs: 3)
Look, two stews that doesn’t require a roux!
Spanish Chilindron Stew
3 pounds chicken, pheasant, lamb, venison or rabbit, in serving pieces
2 large onions, sliced in half-moons
10 cloves chopped garlic
2 tablespoons sweet paprika
1 tablespoon hot paprika
1 jar (15 ounces or so) or 5 roasted red sweet peppers, chopped
1 cup crushed tomatoes
2 cups red or white wine
Stock if needed (chicken or beef or whatever goes with your choice of meat)
1/2 cup diced cured meat: Bacon, pancetta, ham, etc.
1 tablespoon chopped fresh rosemary
4 bay leaves
1/2 cup chopped fresh parsley
1/4 cup olive oil
Salt and pepper
Large handful of dried mushrooms (optional)
SARDINIAN HARE STEW
8 rabbit legs or hare legs, or 8 chicken thighs
4 tablespoons olive oil
1/2 cup chopped parsley, plus another 1/4 cup
5 chopped garlic cloves
1 chopped onion
8 tablespoons capers
Large pinch saffron
1 cup warm water
1/4 cup high quality red wine vinegar
I know. Instead of binging on food, I’m binging on recipes! Here’s another discovery.
As always, please go to the above link for instructions.
2 cups chicken stock
1 quart water
1 pound Italian sausage ground
3 cups kale chopped
2 cups cauliflower riced
1 teaspoon crushed red pepper
1/4 cup butter
salt and pepper to taste (I like salty)
If you don’t know how to cook (or didn’t grow up with the “use everything more than once” principle) this recipe is for you. Well, it’s not really a recipe. It’s more like instructions. I woke up with a chest cold (it’s been REALLY windy here lately so I was hoping it was allergies … nope!) and pulled a gallon Ziploc bag of this out of the freezer. My favorite broth is to use the bones from a rotisserie chicken. I don’t have to doctor up the broth so much that way. Otherwise, when I de-bone the chicken thighs, I just throw the bones in the freezer (usually in sandwich bags) until I have enough to make a broth. Now, I usually make enough for an army (well, almost). I have a 10-quart stock pot I make my broth in. I don’t add any veggies, since if I want to make soup with this I can always add veggies then (btw, kale is FANTASTIC in soup). And the best thing about this over bouillon is the chicken fat is still in there. Just season this with whatever you like (garlic, black pepper, red pepper flakes, turmeric, etc.). I’ve gotten pretty lazy over the years, though. I usually end up seasoning the broth with dried bouillon or paste soup base. Just read your labels! I have found too many paste soup bases that contain sugar. The last time I was sick to my stomach, the only thing I needed was this (my usual before was saltines). I just simmer until the water has reduced by at least 1/3, strain, then once cool, pour into gallon Ziploc freezer bags and toss in the freezer.
O.k. I’m making this tonight with boneless chicken thighs and no masa (I’ll just let it reduce). Also, made one similar to this once (with masa) and it was harder than heck to stir and prevent the cheese from burning. So, I will be adding the cheese while still hot, just before serving.
1 pound skinless, boneless chicken
1 tablespoon vegetable oil
1/2 cup diced onion
1 clove garlic, minced
1 quart chicken broth
1 cup masa harina
3 cups water, divided
1 cup enchilada sauce
2 cups shredded Cheddar cheese
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
Nutrient info with my changes:
Total: Calories:1,826 Carbs:16 Fat: 95 Protein: 131 Fiber: 6 Potassium: 3,890
Per Serving (8 servings): Calories:228 Carbs:2 Fat:12 Protein:16 Fiber:1 Potassium:486
Well, I was on a mission, once I posted the Mexican Spice Pastes recipes, to actually try one of them. So, while checking out a new-to-us Mexican super market. It was heaven, btw. I had never eaten freshly made pork rinds before, so I did! At $7/pound, I ended up buying half a pig’s worth (which only weighed half a pound). That lasted me over a week, and I ended up having to re-heat it in the oven because it went stale. The flavor was so much more pork-like and had MUCH less salt.
So, while hubby was selecting tomatillos and chilis I found a one ounce bag of achiote seeds for $1.50! I will warn you, though. I also found the paste itself (that you just mix with water) and it had corn flour in it (carbohydrates for no good reason). I’ve been holding onto this little bag until last night, when I finally decided to make the Achiote Seasoning paste.
I pulled some chicken thighs out of the freezer and made the paste early (anxious just in case I messed something up). While the paste was waiting for the thighs to thaw, it began to smell more and more like Worcestershire sauce. All I kept thinking was, “Oh, I hope it isn’t too strong for the chicken!” Finally, the thighs were ready (I rinsed, then dried them, leaving the bone in)! I rubbed them down with the paste (I used this on 6 thighs and have enough for some pork AND beef). I let the thighs sit for about 30 minutes, then they were grilled over mesquite charcoal. They looked and smelled amazing!
Warning: I’ve already voiced my dislike of cinnamon in savory dishes. I was hoping allspice would be different. I was but not by much. My first bite was of the crispy skin, which was fantastic! Then, I took my first bite of the flesh. My first reaction was, “Yuck!” All I could taste was the allspice but I really think that’s what my brain was focusing on. After about three bites, it wasn’t as bad my initial reaction. The only real complaint (now that I ate two thighs) is it wasn’t spicy. I think this paste would be even better if I lowered the amount of the allspice a little (yes, I’m willing to used allspice a few more times in savory recipes) and added some chili or cayenne powder and used fresh (instead of already minced) garlic. I have enough paste leftover that I can play with it before I use it on other meats!
This one is easy if you have everything. If not, there’s a bit of prep getting all the dry ingredients together and ready. They include a recipe for
Please go to the above link for instructions.
Chicken – 6 pieces ( approx 1lb), washed & skinned drumsticks
1 1/2 cups Yogurt, well beaten
1 tbsp Ginger Paste
1 tbsp Garlic Paste
1/4 tsp Red Chili Powder
1/2 tsp Paprika
1 tbsp Tandoori Masala
1 tsp Coriander Powder
Salt – to taste
1 tbsp Lemon Juice
Red Food Color – 2 drops, optional (will NOT be using)
Green Chili – to taste, ground
1/2 cup Lemon Juice
1/2 tsp Tandoori Masala
Salt – to taste, optional
Red Food Color – 2 drops (will NOT be using)
They include a recipe for the Tandoori Masala but not for Garam Masala (which is needed to make the Tandoori Masala). This is the recipe I’ll be using:
4 tbsps coriander seeds
1 tbsp cumin seeds
1 tbsp black peppercorns
1 1/2 tsps black cumin seeds (shahjeera)
1 1/2 tsps dry ginger
3/4 tsp black cardamom (3-4 large pods approx)
3/4 tsp cloves
3/4 tsp cinnamon (2 X 1” pieces)
3/4 tsp crushed bay leaves
And here’s another one. With the cashews and tomatoes, this will be slightly higher in carbohydrates but I bet it’s delicious! I’ve only eaten at one Indian restaurant. That was in England and all I remember is being able to eat 2 dishes because everything else was much too spicy for me! But what I did eat was delicious! lol As for curds … no idea where to get or what to substitute for it. Maybe milk or cream?
Please go to the above link for instructions.
½ kg chicken, washed and cut into medium sized pieces
3 tbsp curds
1 tsp red chili powder (adjust to suit your spice level)
¼ tsp turmeric powder
Salt to taste
Make a paste:
6-7 cashew nuts
4-5 tbsps milk
Dry roast and make a fine powder:
10-12 curry leaves
Rest of the ingredients:
3-4 tbsps oil
2 big onions finely chopped
1 large tomato finely chopped
1 tsp ginger-garlic paste
1 tsp coriander powder
3/4 tsp black pepper powder (adjust to suit your spice level)
¼ tsp cumin powder
Coriander leaves for garnish
Going cheap has it’s limitations. We stocked up on chicken thighs, eggs, and hamburger patties. I’ve tried several ways to cook the chicken (all good except last night) but this (aside from barbecuing them after brining) is our favorite!
- 6 Boneless chicken thighs
- 1 cup Shredded cheese (any you like though the stronger flavored cheeses are best)
Preheat oven to 425 degrees F. Cover a rimmed baking sheet with aluminum foil (you don’t need this if you don’t mind soaking the baking sheet in order to clean it). Place chicken thighs directly on the covered baking sheet, skin-side up, then mound 1 to 2 Tablespoons of shredded cheese (depending on the size of the thighs … you want a small mound in the center and a light layer covering the entire top of the breast … I’ll try to take pictures the next time we make it) on top of the thighs.
Bake for about 20 to 25 minutes until the cheese is crispy. Now, I have cooked this for different amounts of crispness but my favorite was when I cooked it so long that the cheese was blackened on top. Between the fat from the chicken and the fat from the cheese, the bottom gets wonderfully crunchy. Try it and let me know what you think!
This has been added to “My Fitness Pal”. The recipe’s name is “MAKJ Cheesy Baked Chicken Thighs”.
2 thighs per person.
The stats are: Calories: 418, Carbohydrates: 0, Fats: 28, Protein: 37, Fiber: 0
I’m going to try this tonight with some boneless chicken thighs. Believe it or not, I have not yet tried a breading with crushed pork rinds (and I have the hot and spicy ones, so no Parmesan this time). I hope it’s good … I’ll let you know tomorrow!
1 boneless chicken breast, pounded flat (about 9 ounces) *
1 egg white
1 ounce finely crushed pork rinds (about 1/4 cup)
1 ounce Parmesan cheese (1/4 cup)
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Salt, to taste
Oil, for frying
Just leave out the croutons and limit the marinara sauce (make sure it’s sugar-free) and this is a perfect meal! Please go to the link above for directions.
- chicken breasts (however many you want/need)
- olive oil (just one dollop)
- minced garlic (a smattering…a little more than a smattering if you really like garlic)
- red pepper flakes (leave these out if you don’t like any heat)
- marinara sauce (probably won’t need more than one jar unless you are a marinara fiend)
- Parmesan cheese
- mozzarella cheese (you will need twice as much mozzarella as Parmesan)
- croutons (we used Italian-seasoned)
It looks like this recipe was originally on http://www.dlife.com/ but is no longer there.
All American Fried Chicken
Source: Chef Franklin Becker
Boneless chicken breast coated in pecans and lightly fried.
Prep Time: 15 minutes
Cook Time: 10 minutes
Makes 4 servings
- 16 oz boneless skinless chicken breasts, butterflied and lightly pounded (4-4 oz. Pieces)
- 1/2 cup chopped pecans, divided, 1/4 cup finely ground and 1/4 cup coarsely ground
- 1 eggs, beaten
- 4 egg whites, beaten
- 2 pinch black pepper, freshly ground, to taste
- 2 pinch salt, to taste (optional)
- 2 tbsp safflower oil (oil for frying)
Season the chicken with salt (optional) and freshly ground black pepper. Combine the eggs and egg whites in a bowl.
Dip the chicken into the finely chopped nuts and coat.
Next, dip the chicken into the beaten egg mixture, and then into the coarsely ground nuts, coating evenly.
Fry the chicken on medium heat until golden brown, approximately 4 minutes per side.
When removing the chicken, handle with care, and place on a paper towel to drain excess oil.
Season with salt (optional) and pepper to taste, and serve.
Filberts or blanched almonds can be substituted for the pecan
I had someone recently ask me for low carb ideas for a side dish to take to a company picnic, so I went scouring the web. Here are two links that offer some great alternatives to macaroni or potato salad:
The cold broccoli salad on this one sounds great!
I can’t wait to try the Hot Cheesy Chicken Artichoke Dip from this site!
While these aren’t “Atkins” recipes, these will give you some wonderful ideas to help replace many of the carbohydrates typically eaten. I’m especially excited about the “Crispy Spiced Chicken Livers”!
I have always loved liver, though as a kid I never really associated liverwurst with actual liver. 🙂 This recipe is simple, no sweeteners or fillers, and sounds wonderful! I need liver!
And check this out!
Primal Tex-Mex Tortillas
Makes 4 tortillas
- 1/4 cup plus 2 tablespoons water
- 2 eggs
- 2 tablespoons olive oil
- 1 teaspoon lime juice
- 2 tablespoons coconut flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
Taco Seasoning to season 1 pound of meat
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon onion powder
- 1/4 teasoon garlic powder or minced garlic
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
I think today is day 18. I’m feeling a bit loopy today. Tuesday, one of my molars started hurting. By yesterday, it was killing me. I have a very high tolerance for pain and the pain was so bad my eyes were just watering (I wasn’t crying, they were watering). Anyway, once I made the appointment to have my tooth pulled, I thought, “What a great opportunity for me to figure out a way to remain low carb when you can’t chew!” The first thing I thought of was a Cream of Chicken and Zucchini soup. I pulled some chicken stock out of the freezer, cut up some zucchini my husband’s co-worker gave us, and began boiling it. My goal is to just blend that up (probably won’t add any cream).
Anyway, I was in so much pain over the last few days, how do you think I did? The soup just sounded like it would hurt (and the smell made me nauseous), so I have been living off of whey protein powder. That’s it! LOL! Oh, all those recipes I thought I would come up with that would be miraculous!
Thanks to my liquid diet, I am currently 199.2 pounds (I was up to 202 pounds yesterday morning). My face is swollen, and I’m still popping pain pills (My molar was pulled at about 3:30 PM yesterday). More protein powder this morning (Oh, it has zero carbohydrates), taking my vitamins so I don’t collapse, my antibiotics (thanks to the tooth being abscess) and my Vicodin. I’ll try my soup later today. Here’s to hoping you can come up with other alternatives BEFORE you have to deal with this!
From Dr. Atkins Diet Revolution, 1972
I made this last night (September 27, 2011). I would have taken pictures but boy was it ugly. This tasted fantastic and was VERY filling. One suggestion: Next time I will use toothpicks instead of string. Pulling the string off pulled all the coating (and crispy melted cheese) off.
- 4 chicken boneless skinless chicken breasts, cut in half lengthwise (resulting in 8 cutlets)
- 1/4 teaspoon Krazy Salt (or seasoned salt)
- 2 eggs, lightly beaten
- 1/2 cup plain Baken-ets Pork Rinds (the best brand out there), crushed
- 8 thin slices ham
- 8 slices Swiss cheese
- Cooking twine
- 1/8 pound butter (1/2 stick)
- 1/3 cup chicken broth
Preheat oven to 350 degrees F.
Pound chicken with a meat mallet to break down the membranes.
Sprinkle Krazy Salt on chicken breasts.
Dip breasts in egg, then crushed Baken-ets.
Place on piece of ham and one piece of cheese on top of each chicken breast, then roll each breast with ham and cheese inside, and tie with twine.
Brown chicken rolls in skillet in butter.
Remove and put into baking dish.
Pour remaining butter from skillet over breasts, add chicken brother, and bake for one hour. Serve one to each person.
(You can also use these as hors d’oeuvres by slicing breasts to the size of half-dollars after removing from oven.)
Total grams carbohydrates: 5.7
Grams per serving: 1