Recipe: Atkin's Recipe Collection (17)

Hi Wendy,

I didn't find a recipe for the bake mix substitute but here are A LOT of low carb atkin's recipes. I even saw one for pancakes. Good Luck!

Korean Barbecued Meatballs(approx 20 appetizers)
Peggy's Atkins Recipes

1 lb. lean beef, ground
1/3 c minced green onions(I used grn peppers)
1/4 c chopped onion
3 T soy sauce
2 T sesame seeds, toasted (I didn't toast mine)
1 T Splenda or equivalent
1 T vegetable oil (I used sesame oil)

Combine beef, onion, soy sauce, sesame seeds, Splenda and oil in a medium bowl. Shape meat mixture into 1-inch balls.

Transfer to a jelly roll pan; cover and refrigerate for an hour. (Instead of the above, I browned the meatballs lightly in a skillet and then put them in a 9x9 glass plan, poured the BBQ sauce which I had made first, over the meatballs, and let them marinade in the fridge for most of the day. I then baked them, covered all but the last 10 minutes, for 45 min at 350. They're wonderful and would be great for company too if you made more of them.

Soak 20 wooden skewers in water for 30 minutes. Prepare grill or preheat broiler. Thread 2 meatballs on each skewer, then grill over medium coals for 5 to 6 minutes per side or until meatballs are cooked through. Serve immediately.

Serve with Tangy BBQ sauce: (As described above, I made the BBQ sauce first and used it as a marinade for the meatballs and then i baked the meatballs IN this sauce....it is SO good and i will use this BBQ for other stuff.!) Also....very very little BBQ sauce actually gets eaten (as you will see when you make it and end up dumping the fat and bbq afterwards)...but its enough to flavor the meatballs wonderfully.

Tangy BBQ Sauce

1 stick of butter
1/4 cup vinegar
1 cup tomato sauce
2 Tbsp. Worcestershire
1/2 Tbsp. salt
1 Tbsp. mustard
2 tsp. lemon juice
1 tsp. hickory liquid smoke
4 tsp. Sugar Twin (I used Splenda, and I used 3 packets)

Melt butter, add vinegar and then other ingredients. Stir until well blended. Bring to a boil, lower heat, and let simmer a few minutes.

Easy Company Chicken
Serves 4

1 chicken, quartered
1/4 t rosemary, dried
1/4 t garlic powder
1/4 c butter
salt and pepper to taste
juice of two lemons

Preheat oven 400F. Sprinkle rosemary and garlic powder over chicken. Melt butter in roasting pan. Add chicken, turning to coat in butter. Sprinkle with salt and pepper. Roast chicken skin side up, uncovered, for 30 min or until golden brown. Turn over and continue roasting 30 min (until brown). Reduce heat to 300F and cook until tender. Squeeze lemon juice over chicken. Cover and let sit in off oven for 15 min. Serve. (Also makes good chicken salad) 1.6g carbs per serving

Kitty's Sausage and Mushroom Dressing

4 onions, thinly sliced
2-4 T. Olive Oil
4 cups of mushrooms (oyster or regular white mushrooms will do)
Salt and pepper
1/2 cups dry white wine or fresh chicken broth
2 tbsp. butter
2 lbs. turkey sausage

Tarragon (I use sage) Saut the onions in olive oil over medium/low heat until caramelised for about 30 minutes. Turn up the heat and add the mushrooms. Saut them until crisp around edges, about 10-15 minutes. Season with salt and pepper. Turn the heat on high and add wine (or chicken broth). If you are using wine, let it cook off.- if you use chicken broth,.just add it...and let simmer. Let this simmer, mushrooms and all, for about 10 minutes, then add the butter 1tablespoon at a time until combined. Remove from heat and set aside. Then brown the sausage. After it's cooked thoroughly add to the mushroom mixture along with the tarragon or sage and combine thoroughly. Then, either stuff it in your turkey or bake like regular dressing. ....

Herb-Crusted Pork Chops with Mushroom Gravy

1 lemon
1/4C olive oil
1TBS fresh rosemary
1TBS frest thyme
1 clove garlic, minced
3/4 tsp salt, divided
1/2 tsp pepper, divided
4 pork loin rib chops
1/2 pkg (12oz) mushrooms, slices
1TBS butter
1C chicken broth

From lemon grate 1 tsp zest and squeeze 2 Tbs. juice. In zip-lock bag combine oil, rosemary, thyme, garlic, 1/2 tsp salt, 1/4 tsp pepper and lemon zest. Add pork, toss to coat. Marinate in refrigerator at least 1 hour, turning occasionally. Remove pork from bag. Heat skillet over medium-high heat. Add pork; cook until no longer pink, 3-4 minutes each side. Remove to serving platter; keep warm. In same skillet melt butter over medium heat. Add mushrooms; cook until golden, 5 minutes. Add remaining ingredients to skillet. Bring to boil, simmer 2-3 minutes until thickened. Serve mushroom gravy over pork.

Makes 4 servings; 4 gr carbs per serving

Heavenly Beef

1 eye of round roast, any weight
Pepper
1 to 1 1/2 cups White Zinfandel
1/2 onion, chopped
1/2 cup Worcestershire Sauce
Garlic powder
Seasoned salt
1 cup water
6 oz tomato paste (low cho)
1 Tbsp Liquid Smoke

3/4 cup of liquid that roast was cooked in
1 Tbsp dried onion
1/4 cup brown Sugar Twin (or 6 packets sweetener)
1/2 stick butter
2 Tbsp Worcestershire sauce

Place liquid ingredients and spices into a slow cooker (crock pot). Add beef tenderizer if you like--it's not really needed. Cook using medium setting for 8-12 hrs or until tender. It depends on your crock pot. Remove meat from liquid and flake or shred with a fork.

For the sauce BBQ place butter in sauce pan and melt. Add rest of ingredients and simmer for 10 minutes or so. Add a few drops of Tabasco for a hotter taste. Add seasoning if you wish, like seasoned salt and pepper. Place shredded beef in skillet with other half of butter stick and fry until slightly crispy brown (don't burn it). Add 3 or 4 Tbs of the Sauce and brown a little more. I've used this recipe on shoulder roast, or thick shoulder steak, brisket, rump roast cut into slabs.... any sort of pot roast meat. While it was intended as a shredded beef recipe, we decided one day to barbecue the meat briefly with the sauce after the pot-cooking part. We found that we preferred it to the shredded version. The original recipe called for eye round roast, which seemed a little bit of an expensive cut for this, considering that cheaper cuts would tenderize during cooking. I use blush wine (my generic cooking wine) instead of the Zinfandel, since I don't think you'd much taste the difference, once it's sauced. Once I used a cheap burgundy, but that made it rather too acidic-tasting. I don't own a crock pot anymore, so I just use a soup pot on the stove for 1 to 3 hours, depending on which kind of meat I'm using. (remove it slightly before tender, as too tender falls apart onthe grill.) 6 servings at 3 carbs each

Garlic Lovers Chicken
by Katyshope

1/4 cup mayonnaise
2 cloves garlic, minced
1 heaping tablespoon parmesan cheese
4 skin on boneless chicken breast with skin on
4 slices mozzerella cheese
red and green bell pepper, julienned
mushrooms sliced

Mix together well mayo and garlic. Add parmesan cheese. Set aside. Take boneless chicken breast and loosen skin from the meat. Insert one slice of mozzarella cheese under the skin of the chicken. Bake the chicken skin side up for twenty five minutes in a lightly greased baking dish covered with foil. (325 degrees) Remove chicken from the oven and spread the mayo mixture over the top evenly. Put back in the oven at 375 degrees uncovered for 10 to fifteen minutes until topping is brown and bubbly. I served this over sauteed julienned strips of red and green bell pepper and put some sauteed mushrooms over the top.

This should only be used as an occasional treat.

Lyndell's Milkshake

1/4 c. heavy cream
1/4 c. water
2 T. Sugar Free Pudding Mix Powder (Your choice of flavors)
6 ice cubes
Place all ingredients in blender and blend till ice is crushed completely. HINT: 1T fudge and 1 T. banana cream is wonderful! Makes 1 serving

Toasted Pecan Chocolate Swirl Cheesecake

1 1/2 cup pecan halves chopped
18 packets sugar substitute (divided 6 and 12)
2 tbsp of butter, softened
1 envelope unflavored gelatin
1 cup of cold water (divided 1/4 and 3/4)
2 pkgs of 8 oz. cream cheese softened
1 tsp. vanilla extract
2 oz. unsweetened chocolate melted and cooled

Preheat oven to 400 degrees. Butter 9" springform pan (I just use a round cake pan). In med. bowl combine pecans, 6 packets sugar subsitute and butter. With hands, press pecan misture into bottom and 1" up sides of pan. Bake until golden, about 10 minutes. Cool completely.

In small saucepan, sprinkle gelatin over 1/4 cup cold water; let stand 1 minute. Stir over low heat until gelatin is dissolved. With mixer on high beat cream cheese, vanilla and remaining sugar subsitute until smooth. Reduce speed to low; gradually beat in gelatin mixture and remaining cold water until smooth. RESERVE 1 cup cream cheese mixture. Pour remaining mixture into crust. Place reserved cream cheese mixture back into bowl. With mixer low gradually beat chocolate into cheese mixture. Dollop chocolate mixture on top of cheesecake. Swirl with knife. Chill three hours.

3 Layered -SF Jell-O

2 small boxes SF Jell-O, any flavor (0 carb)
3 oz. cream cheese, softened (3 carb)
4 tbsp. heavy cream (1 carb)

Pour 2 c. hot water over both boxes of SF Jell-O. Stir to dissolve. Add cream cheese. Beat with a mixer until the cheese is completely mixed in. It will be "frothy." Stir in 2 cups cold water. Whip 4 tbsp. of heavy cream until stiff. Lightly whisk the whipped cream into the Jell-O mixture. Cover and refrigerate until firm. It will separate into 3 layers. Clear Jell-O on the bottom. A flavored cream cheese layer in the middle. A flavored whipped cream layer on top.
Servings: 4

Carbs 1 per serving

FAUX "SWEET POTATOES" CASSEROLE
3 servings

1 CAN OF PUMPKIN PUREE' {not pumpkin pie filling)
1 EGG
1 TBSP BROWN SWEET 'n' LOW
2 TBSP MELTED BUTTER
1 TSP PUMPKIN PIE SPICE
PINCH OF SALT, TO TASTE
MIX ALL TOGETHER AND PUT INTO A SMALL CASSEROLE DISH.
TOP WITH STREUSEL CRUMB TOPPING, MADE FROM:
1/4 CUP PECAN MEAL
1 TBSP SOFTENED BUTTER
PINCH OF CINNAMON
1 TBSP SPLENDA
1 TBSP PROTEIN POWDER

BAKE IN A 350* OVEN UNTIL WARMED THROUGH AND THE STREUSEL SETS A BIT.

PEG'S ICE CREAM REESE CUPS

1 small package jello brand diet instant chocolate fudge pudding
1 cup heavy whipping cream
1 cup ice water
peanut butter

You need to use the dessert type small muffin tins and use the little paper cups for them. Mix the pudding, heavy cream and ice water. Fill cups 1/2 way. then add 1/4 teaspoon peanut butter in each cup. Top with remaining pudding mix. Freeze and store in tightly sealed ziploc baggie. Makes 24 at only 1 carb each.

PEG'S ICE CREAM CHOCOLATE FUDGE MINT CUPS

1 small package jello brand diet instant chocolate fudge pudding
1 cup heavy whipping cream
1 cup ice water
1 teaspoon mint extract

You need to use the dessert type small muffin tins and use the little paper cups for them. Mix the all ingredients. Fill cups completey. Freeze and store in tightly sealed ziploc baggie. Makes 24 at only 1 carb each.

MUFFINS
thanks to SLPWENDY for this recipe!

3/4 C. SOY FLOUR
1/2 C. + 1T. WATER
1 T. BAKING POWDER
1/4 TSP. NUTMEG (I use cinnamon)
DASH SALT
1 1/2 TSP. BUTTER
3 EX. LARGE EGGS
1 1/2 TSP. VANILLA
1/4 C. HEAVY CREAM
SWEETENER TO = 6 T. SUGAR (I USE ABOUT 5 SWEET N LOW AND 3 EQUAL - I LIKE IT SWEET)

PREHEAT OVEN TO 400. COMBINE SOY, BAKING POWDER, AND SALT; SET ASIDE. BEAT EGGS THOROUGHLY, THEN ADD CREAM, WATER, NUTMEG, EXTRACTS, AND SWEETENER. SOMETIMES I JUST USE WHATEVER SPICES I HAVE - CINNAMON, CARDAMOM, ALLSPICE. SIFT IN SOY MIXTURE AND BEAT TILL SMOOTH. TEXTURE IS VERY THIN, ALMOST LIKE THIN SOUR CREAM, SO DON'T PANIC! GREASE 12 MUFFIN CUPS OR USE PAPERS. DIVIDE BATTER INTO TINS, AND TOP WITH EXTRA SWEETENER AND CINNAMON IF DESIRED (I DO!). BAKE 17-20 MIN. OR UNTIL DONE. STORE IN PLASTIC BAG WHEN COOLED, IN THE FRIDGE. GREAT REHEATED IN THE AM IN THE MICROWAVE WITH A THICK PAT OF BUTTER OR CREAM CHEESE.
MAKES 12 @ 2.6 G CARB EACH

Pancakes
by LindaOr

2 1/2 Tblsp Wheat Gluten (5g)
2 Tblsp Heavy Whipping Cream (0.8g)
1 Tblsp Water
1Tblsp Oil
1/2 Tsp Baking Power (0.35g)
2 Eggs (1.2g)
1 tsp Sugar Twin (0.36g) - or other AS
Few shakes of Cinnamon if desired

I just mix everything up in a bowl with a wisk, and fry up like regular pancakes. If it's a little runny, just add a tiny bit more of the gluten, or if too thick, a little more water. I usually get enough out of this to make 3-4 nice size pancakes. The total carb count for the recipe above is 7.71 g (you may have to adjust depending on the brand of Wheat Gluten you buy.)

HAM AND CHEESE SOUP
From smpeach on the Atkins List

1 TBSP OLIVE OIL
1/2 CUP ONIONS, CHOPPED
1/2 CUP CELERY, CHOPPED
1/4 CUP BELL PEPPER (ANY COLOR), CHOPPED
1 TBSP CHOPPED GARLIC
1 CUP DICED HAM
4 CUPS CHICKEN STOCK OR BROTH (CANNED OR HOMEMADE OR FROM BOUILLION CUBES)
1 BAY LEAF
1/2 TSP DRIED BASIL
1/4 CUP CREAM (OPTIONAL)
1/2 TO 1 CUP GRATED CHEDDAR CHEESE
CHOPPED GREEN ONIONS FOR GARNISH (OPTIONAL)

FRY ONIONS, CELERY, BELL PEPPER, AND GARLID IN OIL TILL TENDER. ADD HAM AND FRY TO RELEASE SOME OILS AND MELD THE FLAVORS ADD STOCK OR WATER/BOULLION, BAY LEAVES, AND BASIL. SIMMER TO REDUCE SLIGHTLY, 20-30 MINUTES . ADD CREAM AND BRING BACK TO A BOIL (OPTIONAL) SLOWLY ADD CHEESE, STIRRING CONSTANTLY.
SERVE IMMEDIATELY.

Stick To Your Ribs Chili
By Diana Bauer

2 pounds ground beef
1 heaping teaspoon minced garlic (about 1 large clove, fresh)
1 teaspoon red pepper flakes
1 14.5-ounce can diced tomatoes with green chilies
1 15-ounce can no sugar added tomato sauce
1 8-ounce can no sugar added roasted garlic tomato sauce
1 teaspoon cayenne pepper (or to taste)
1 teaspoon onion powder
1 teaspoon paprika
1/8 teaspoon cinnamon
sour cream (optional)
shredded cheddar cheese (optional)

Brown the ground beef with the garlic and red pepper flakes; drain thoroughly. Combine the browned meat/spices with all the remaining ingredients except the sour cream and shredded cheese. Place mixture in a crockpot and cook on high 3-4 hours or low 6-8 hours. Serve hot, garnished with dollops of sour cream and sprinkles of cheddar cheese, if desired. Freezes well for a quick lunch or snack.
Makes 12 1-cup servings @ approximately 5 carbs/serving

Carb count does not include the sour cream and shredded cheddar cheese.