Tag Archives: Recipe

Levels 2 And Above, Recipe, Salads

MAKJ – BLT Cauliflower Salad

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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)

Dinner, Level 1, Recipe

MAKJ – Cheesy Baked Chicken Thighs

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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 but this (aside from barbecuing them after brining) is our favorite!
Ingredients:

  • 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

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

Atkins Taste Delight Pancakes

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From Dr. Atkins Diet Cookbook (1974)
2 servings

  • 1/2 pound ground beef
  • 3 egg yolks, lightly beaten
  • 1 teaspoon lemon juice
  • 1 Tablespoon grated onion
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • Dash of pepper
  • 3 egg whites
  • oil

Mix first 9 ingredients well.
Beat egg whites stiff.  Fold meat mixture into beaten egg whites.
Lightly oil hot griddle or skillet.  Drop mixture on griddle by Tablespoonfuls.  Lift edge of pancake to see if it is browned and puffy.  Turn with spatula and brown other side.
Good served with or without sauce.  For a delicious treat, serve with Mushroom Sauce.
Total grams: 2.8
Grams per serving: 1.4

1972 Recipes, Levels 2 And Above, Recipe, Sauces

Atkins Mushroom Sauce

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From Dr. Atkins Diet Cookbook (1974)

Makes 26 Tablespoons

  • 2 Tablespoons butter
  • 1/2 cup mushrooms, diced
  • 2 teaspoons diced onion
  • 1 recipe Quick Cream Sauce

Melt butter in skillet.  Saute mushrooms and onion in butter until soft and light brown.

Fold into cream sauce.  Simmer for 5 minutes.

Total Grams: 10.6

Grams per Tablespoon: .4

Try on Taste Delight Pancakes!

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

Atkins Caesar Salad

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

Atkins Italian Garlic Soup

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From Dr. Atkins Diet Cookbook (1974)
Makes 4 servings

  • 6 large garlic cloves
  • 2 quarts boiling water
  • 2 teaspoons Krazy salt
  • 1/4 teaspoon thyme
  • 1/4 teaspoon sage
  • 1 bay leaf
  • 2 cloves
  • Pinch of saffron
  • 4 egg yolks
  • 1/4 cup olive oil
  • Parsley sprigs

Chop garlic and place in boiling water.  Add salt, thyme sage, bay leaf, cloves and saffron.  Boil for 30 minutes.
Beat egg yolks with wire whisk.  When thick and creamy, add olive oil 1 teaspoon at a time and beat well after each addition.
Add egg yolks to soup and beat with wire whisk.
Garnish with parsley. Serve immediately.
Total grams carbohydrates: 6
Grams per serving: 1.5

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

Atkins Cheddar Olives

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

Atkins Ham and Egg Balls

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From Dr. Atkins Diet Cookbook (1974)
Makes 10 balls

  • 5 hard-cooked eggs, shelled
  • 1 teaspoon minced chives
  • 2 Tablespoons mayonnaise
  • Pinch of Paprika
  • Krazy Salt, to taste
  • 1/4 teaspoon white horseradish
  • 1/4 pound boiled ham

Separate yolks and whites of eggs. Mash yolks with a fork.  Add chives, mayonnaise, paprika and salt. Put egg whites in blender with horseradish and ham. Blend until smooth.
Mix the two mixtures together.  Shape into 1-inch balls. Refrigerate.
Total grams carbohydrates: 2.2
Grams per ball: .2

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

Atkins Stuffed Eggs (Greek Style)

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From Dr. Atkins Diet Cookbook (1974)
Makes 6 servings

  • 24 Greek olives, pitted
  • 6 hard-cooked eggs
  • 2 Tablespoons soft butter
  • Krazy Salt, to taste

 
Puree pitted olives in blender.
Cut eggs in half lengthwise and mash yolks until fine.  Combine olives, yolks, butter and salt until a smooth paste is formed.
Fill egg whites with mixture.
Total grams carbohydrates: 6.6

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