Tag: Bacon

1972 Recipes, Dinner, Level 1, Lunch, Recipe, Sauces

Dr. Atkins' Steak and Barbecue Sauce (and copies of the Original book)

brendanolen

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.

Steak Sauce
11 Tablespoons
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.

Appetizers, Level 1, Levels 2 And Above, Lunch, Recipe

Horseradish Deviled Eggs (made them and changed it up)

brendanolen

Well, I finally got around to making these but changed it up a bit and LOVE THEM! A side note: I noticed, when I checked the original recipe in my post last week, I neglected to include the link to the actual recipe. If you notice that on others, please let me know.
Here’s the original recipe: http://www.epicurious.com/recipes/food/views/Ham-and-Horseradish-Stuffed-Eggs-10205
And here’s what I did:
6 Eggs
2 Tablespoons Mayonnaise
1 Tablespoon Sour Cream
2 teaspoons prepared Horseradish
1/2 teaspoon Grainy Mustard
1 slice thick-cut Bacon (streaky or whatever kind you have), minced
Salt and Pepper to taste
Same directions as any deviled eggs (hard boil the eggs, peel, slice in half, dump the yolks in a bowl, mash them, mix with the rest of the ingredients, then fill up the egg white halves). Let them sit in the refrigerator for about half an hour to let the flavors blend. YUM! Great breakfast! 🙂

Levels 2 And Above, Recipe, Salads

MAKJ – BLT Cauliflower Salad

brendanolen

I think it’s finally time for me to buy some cauliflower.  I prefer broccoli but I saw a recipe for potato salad and for the first time I thought “I could substitute cauliflower in that recipe and I bet it would be good!”  So, here we go!
Ingredients:

  • 1 large head of cauliflower, cut into bite sized pieces *
  • 3 or more eggs. boiled, peeled, and chopped (I’ve always loved eggy potato salad)
  • 1-ish cup of mayonnaise (I don’t add a lot of mayo … I hate soup-like potato salads)
  • 2 Tablespoon (or more) pickle juice (Claussen has a new “Hot and Spicy Pickle” that is fantastic but spicy)
  • 2 Tablespoon grainy mustard (my favorite)
  • 1/2 of a red onion, diced (the finer the dice, the farther the onion will go without adding too many carbohydrates)
  • 6 slices of bacon, cooked and crumbled **
  • 2 – 3 Roma tomatoes, seeded and diced
  • 1 cup parsley, trimmed and chopped
  • Salt and pepper, to taste

To prevent watery salad, throw the cauliflower in a baking dish or on a rimmed baking sheet and roast in the oven until done (I like mine slightly firm … you could do this while you are cooking the bacon ~ see note below).  Otherwise, you could boil or steam.
Once cool, mix the cauliflower with all other ingredients.  For best results, chill about an hour before serving.
* – With broccoli and cauliflower, I cut the florets off and cut the stalk too.  When you get to a tough area, peel it with a vegetable peeler.  Less waste!
** – I bake my bacon on wire racks on a rimmed baking sheet @ 425 degrees F until cooked to my liking because the fatty sections just melt in your mouth and the meat NEVER becomes hard.
UPDATE: I have added this to “My Fitness Pal”. The name of the recipe is “MAKJ BLT Cauliflower Salad”.
I figure there’s at least 10 servings (or more) but here’s the breakdown:
Calories: 217, Carbohydrates:4, Fat: 20, Protein: 4, Fiber: 1 (Net carbs: 3)

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

Atkins Caesar Salad

brendanolen

From Dr. Atkins Diet Revolution (1972) (I didn’t realize I hadn’t posted this recipe until I received a reply for the Caesar Salad Dressing recipe!)
Serves 8

  • 2 heads of Romaine lettuce
  • 1 clove of garlic, cut in half
  • Caesar Salad Dressing
  • 1 pound bacon, cooked crisp
  • 1/3 cup grated Parmesan cheese
  • 2 Tablespoons minced parsley
  • 1 2-ounce can of anchovies (or 3 Tablespoons pitted, mashed Kalamata olives, for those who are allergic to fish)
  • 4 hard-boiled eggs, chilled and chopped

Wash and dry lettuce well. Tear into bite-sized pieces. Rub wooden salad bowl with garlic, place lettuce in bowl, add half the dressing, and toss well. Top with bacon, cheese, parsley and anchovies. Pour on remaining dressing, garnish with chopped egg, and serve. Total carbohydrate grams: 32.7 Grams per serving: 4.1

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

Atkins Cheddar Olives

brendanolen

From Dr. Atkins Diet Cookbook (1974)
Makes 28 olives

  • 28 large pimento-stuffed green olives
  • 2 cups (1 pound) grated sharp Cheddar chese
  • 1/2 pound sliced bacon

Halve large stuffed olives lengthwise.  Remove pimentos and chop fines.  Blend cheese with pimentos.
Stuff olive halves with this mixture.  Press halves together.
Cut bacon slices in half.  Wrap each olive in 1/2 slice bacon.  Secure with toothpick.
Broil 4 to 5 minutes on each side or until bacon is crisp.
Total grams carbohydrates: 14.7
Grams per olive: .5

1972 Recipes, Dinner, Level 1, Lunch, Recipe

Atkins Bacon Cheeseburgers

brendanolen

When I first saw the title, I thought, “Well, duh!”  Then I read the recipe!  🙂
From Dr. Atkins Diet Revolution, 1972
Serves 4

  • 1 1/2 pounds ground beef
  • 4 slices crisp bacon
  • 1/2 cup Cheddar cheese
  • 1 teaspoon Krazy Salt (or seasoned salt)
  • Black pepper (to taste)
  • 1 teaspoon parsley
  • Bacon fat

Mix ground beef with all ingredients, except bacon fat.  Shape into 4 patties, about 1-inch thick.
Pan-fry over medium heat in bacon drippings, 8 minutes on each side for medium well done.
Total grams carbohydrates: 2.8
Grams per serving: .7

Chicken, Dinner, Low Carb, Recipe

Bacon Wrapped Chicken Thighs

brendanolen

I am finally, after 4 months, starting to really feel better.  I want to thank everyone for their thoughts, energy, and prayers.  It is very difficult to not over-do it but today I have a craving.  I made these a few weeks ago before I relapsed and they were phenomenal.  Perfect for those who are not looking to cut fat from their diet!

Bacon Wrapped Chicken Thighs

Print Recipe

Notes

Bacon Wrapped Chicken Thighs
  • 6 chicken thighs
  • 1 lb. package of regular cut bacon (whatever kind you like)
To taste:
  • Savory
  • Salt
  • Pepper
Equipment: Cookie sheets (with a lip) and racks to allow the thighs to sit above the grease.
Pre-heat oven to 350 degrees F.
Rinse the chicken thighs.  Sprinkle with as much as you want: Savory, Salt, and Pepper.  Wrap each thigh with two pieces of bacon, ensuring the entire thigh is covered.  Place the racks on the cookie sheets then place the bacon wrapped chicken thighs on the racks.  Bake for about an hour, until the bacon is crispy and the juices of the chicken thighs runs clear.

That’s it!  I will serve these tonight with homemade rice-a-roni and steamed veggies.  I figure it will make everyone feel better if there is at least one healthy item on the menu!  LOL!