Tag Archives: low carb

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

1972 Recipes, Journal, Level 1, Levels 2 And Above, Recipe, Seasonings

Atkins Salad Supreme Seasoning Substitute

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Here’s another one that stumped me. I had never heard of it until reading it in the recipe section of the 1972 version of Dr. Atkins Diet Revolution. So, I found a copycat recipe:
http://www.food.com/recipe/salad-supreme-seasoning-24917
Ingredients

  •  1 1/2 teaspoons sesame seeds
  •  1 teaspoon paprika
  •  3/4 teaspoon salt
  •  1/2 teaspoon poppy seeds
  •  1/2 teaspoon celery seeds
  •  1/4 teaspoon garlic powder
  •  1/4 teaspoon coarse ground black pepper
  •  1 dash cayenne pepper
  •  2 tablespoons Romano cheese (optional)

Directions
Combine all ingredients and mix well.
Store in a sealable container in the fridge.

1972 Recipes, Level 1, Levels 2 And Above, Recipe, Seasonings

Atkins Krazy Salt Substitute

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Yesterday I was on a mission.  After going to 6 different thrift stores, I found the 1972 edition of Dr. Atkins Diet Revolution (actually a reprint from 1990 but NOT updated).  I have been so curious exactly what the differences are between the original way of eating to what is being taught now.  So far, the difference is night and day.  I will probably do a post comparing and contrasting the two after I finish reading the 1972 version.
Well, I was flipping through the recipes in the back of the book and one ingredient smacked me in the head: Krazy Mixed-Up Salt.  I have never heard of this and looking online, I still really don’t know what it is.  From what I can gather, it’s basically Seasoned Salt with more seasonings.  Since I have never heard of Krazy Salt before I can’t judge whether this is a good substitute but it sounds awfully good to me!
http://www.food.com/recipe/Crazy-Salt-191455
Ingredients

  •  1/4 cup sea salt
  •  1 teaspoon dried dill weed
  •  1 teaspoon black pepper
  •  1 teaspoon onion powder
  •  1 teaspoon garlic powder
  •  1/4 teaspoon curry powder
  •  1/4 teaspoon chili powder
  •  1/4 teaspoon sweet paprika or 1/4 teaspoon smoked paprika or 1/4 teaspoon hot paprika
  •  1/4 teaspoon sage
  •  1/4 teaspoon oregano
  •  1/4 teaspoon marjoram
  •  1/4 teaspoon parsley
  •  2 teaspoons lemon zest or 2 teaspoons orange zest or 2 teaspoons lime zest

Directions:
Blend all ingredients in your food blender or coffee grinder. Blend until it is a fine powder.