The theory behind Atkins recipes is carbohydrate control, or “proactive nutrition”. There are five core principles for dieting or cooking with Atkins. The first is high protein that eats and repairs muscles and bones as well as boosts metabolism. The second is high fiber, which suppresses appetite, regulates blood sugar, and aids digestion. The third is the intake of vitamins and minerals. These provide energy and protect the body against free radicals. The fourth is the intake of low sugar, this helps to avoid “nail spike and crash” which are also low. glycemic impact of foods. The fifth is the removal of fat; for this makes the disease dangerous lower. These five principles are designed to stabilize energy and keep it firm throughout the day.
All information provided came from www.atkins.com.
The following two recipes are favorites because they are simple. I leave the salsa and jalapenos in the Quesadillas out of the middle for my basic tastes, and I would probably add black olives and sour cream. >sour cream and lettuce until done. This recipe is part of the Atkins diet because it uses healthy fats to cook the food. Protein comes in with the use of meat and cheese, fiber in the use of vegetables, sugar is very much in this meal.
Bacon Cheddar Cheese is delicious. It’s a great dish sometimes with bacon and cheese. There is relatively little fiber in this soup, so don’t use it as a main meal as a flavor. He likes to eat it with plain veggies for lunch.
Quesadillas
2 tablespoons oil, divided
1/2 small onion, chopped
I cooked 1 pound of roast pork, and cut it into very thin slices
1 cup grated Monterey Jack cheese
1/4 cup green salsa
1 jalapeno pepper (optional), seeded and finely chopped
1/4 cup chopped fresh cilantro
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Low Carb Tortillas
Salted tomatoes
Heat the oven to 450F. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the onion for 5 minutes, until softened. Transfer to a bowl. Add the pork, cheese, salsa, jalapeño, cilantro, pepper and salt. Mix well.
Brush one side of the tortilla with the remaining oil. Spoon an eighth of the pork mixture into half of the non-greased portion. Fold the tortilla in half over the filling.
Arrange on a baking sheet. Bake for 5 minutes, until crisp and golden. Serve with tomato sauce.
Bacon Cheddar Cheese Soup
4 strips of bacon
1 small onion, chopped
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
1 can chicken broth (14 1/2 ounces) reduced-sodium
4 teaspoons ThickenThin non / Starch Thickener
2 cups of half and half
12 ounces of shredded cheddar cheese
1/2 teaspoon paprika (optional)
In a large saucepan over medium heat, cook the bacon for 6 minutes, until crisp. Remove and drain on paper towels. Fatty bacon.
Add the onion to the bacon fat in the pan; cook for 3 minutes, until the onion just begins to brown.
Add mustard, pepper, and syrup. Bring an ulcer. Reduce the heat to low. Dense brush. Add half and half, cheese and paprika; stir until the cheese is melted. Ladle soup into four heated cups. They are decorated with bacon.
