Category Archives: Appetizers

1972 Recipes, Appetizers, Dinner, Level 1, Levels 2 And Above, Lunch, Recipe, Snacks

Atkins Swedish Meatballs

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From Dr. Atkins Diet Cookbook (1974)
Makes 30 meatballs

  • 1/4 cup heavy cream
  • 1/4 cup water
  • 1/4 cup Baken-ets pork rinds, crushed
  • 1/2 pound ground beef
  • 1/4 pound ground pork
  • 1/4 pound ground veal
  • 1 large onion chopped fine
  • 3 Tablespoons butter
  • 2 teaspoons Krazy salt
  • 1/2 recipe Cream Sauce (the recipe calls for Basic Cream Sauce but since I really did not like that I will use Quick Cream Sauce)
  • nutmeg
  • caraway seeds

Mix heavy cream and water together.  Add pork rinds and allow to soak.  Combine beef, pork and veal.
Saute onion in 1 Tablespoon butter until light brown.
Mix cream mixture, meat, and onion together.  Season with salt.  Shape into small balls, and brown in 2 Tablespoons butter.
Remove balls to chafing dish and keep warm.
Make cream sauce and pour over meatballs.  Garnish with nutmeg and caraway seeds.
Total grams of carbohydrates: 16.3
Grams per meatball: .5

1972 Recipes, Appetizers, Level 1, Levels 2 And Above, Recipe, Snacks

Atkins Cucumber Balls

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From Dr. Atkins Diet Revolution, 1972
Serves 2

Slice the cucumber in half, lengthwise.  With a melon baller, scoop out the flesh of the cucumber.  Marinate in Basic French Dressing at least one hour.  Drain and serve. Total grams carbohydrates: 5.6 Grams per serving: 2.8

1972 Recipes, Appetizers, Level 1, Lunch, Recipe, Snacks

Atkins Hamburger Fondue

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From Dr. Atkins Diet Revolution, 1972
Serves 4

  • 1 pound ground beef
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 2 Tablespoons melted butter

Combine meat, onion powder, salt and pepper.  Roll into small balls.
Dip in melted butter, put in foil-lined broiler pan, and broil until brown.

1972 Recipes, Appetizers, Dinner, Journal, Level 1, Recipe

Atkins Chicken Cordon Bleu

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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.
Serves 6

  • 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

1972 Recipes, Appetizers, Breakfast, Dinner, Journal, Level 1, Lunch, Recipe, Seasonings, Snacks

Atkins Quiche Lorraine

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From Dr. Atkins 1972 Diet Revolution:
Serves 12 as Hors d’Oeuvres
Serves 8 for a meal

  • 1 9-inch pie plate
  • 1 pound crisp bacon
  • 2 eggs
  • 2 egg yolks
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon cayenne pepper
  • 1/3 cup bacon fat
  • 1/2 cup grated Parmesan cheese
  • 2 cups heavy cream
  • 1 teaspoon chopped parsley

Preheat oven to 300 degrees F.
Break up crisp bacon and sprinkle half of it into bottom of the pie plate.
Make the custard: Put into a bowl and mix well the eggs, egg yolks, mustards, cayenne pepper, bacon fat, and 1/3 cup Parmesan cheese.
Scald the cream by heating just to the boiling point (don not boil!).
Pour scalded cream slowly into custard mixture, while stirring constantly.
Pour into pie pan and bake for 35 minutes. Remove from oven and sprinkle with remaining cheese, bacon and parsley.
Serve warm.
Total grams of carbohydrates: 26
Grams per serving (meal serving): 3.2

1972 Recipes, Appetizers, Level 1, Recipe

Atkins Deviled Curry Eggs

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From Dr. Atkins Diet Revolution, published 1972
Serves 6

  • 6 hard-boiled eggs
  • 2 Tablespoons mayonnaise
  • 1/2 teaspoon chopped chives
  • 1/8 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Cut eggs in half lengthwise and remove yolks, placing the yolks in a small bowl.
Add the mayonnaise, chives, curry powder, salt, and pepper to the yolks.  Mash with a fork until well blended.
Fill egg whites with yolk mixture.
Total Grams Carbohydrates: 3.1
Grams per serving: .5