Atkins and Paleo Challenge Box Set (10 in 1): Over 400 Atkins and Paleo Recipes With Pressure, Slow Cooker and Cast Iron for Busy People (Atkins Diet & Paleo Recipes) (12 page)

Name: Mahi-Mahi and Asparagus

Mahi-mahi is slightly an unfamiliar fish and instead of feeling discouraged in cooking it, I was more curious on how to prepare it. If you are having second thoughts with the fish, I recommend substituting it for a white fish fillet, like tilapia or cream dory. Give mahi-mahi a chance; it is low carb and with the right ingredients, very tasty.

Ingredients:

• 8 mahi-mahi fillets
  
• 2 tbsp lemon juice
  
• 2 tbsp olive oil
  
• 1 cup spinach, chopped
  
• 1 cup asparagus, chopped
  
• 1 cup broccoli florets, chopped
  
• Salt and pepper to taste
  

Let’s Get Cooking!

1. Put the lemon juice, olive oil, salt and pepper into a bowl, mix until well combined
   
2. Coat the fish with the olive oil mixture
   
3. Put all the vegetables into the bottom of the slow cooker
   
4. Lay the fish over the vegetables
   
5. Cover and cook for 3 hours on low
   
6. Serve
   

Name: Shrimp Feta

Two of my favorite ingredients that when done right will yield low carb results: shrimp and cheese are always a good combination. Prepare this recipe around the third or fourth week of the diet; you can take it at the second, but that is pushing it.

Ingredients:

• 8 oz shrimp, cooked
  
• 4 chicken breasts
  
• 14 oz artichoke hearts, quartered
  
• 28 oz tomatoes, crushed
  
• 1 cup onion, chopped
  
• 3 cloves garlic, minced
  
• ½ cup feta cheese, crumbled
  
• 4 tbsp lemon juice
  
• 2 bay leaves
  
• ½ cup chicken broth
  
• Salt and pepper to taste
  

Let’s Get Cooking!

1. Put the garlic and onions into the slow cooker
   
2. Add the chicken
   
3. Pour the wine and add the lemon juice, tomatoes, bay leaves, salt and pepper to the slow cooker
   
4. Cover and cook for 7 hours on low
   
5. Remove cover and discard the bay leaves
   
6. Add the artichoke hearts and the shrimp
   
7. Cover and cook for another 5 minutes
   
8. Scoop the mixture into serving bowls
   
9. Sprinkle with the cheese
   
10. Serve
    

Name: Chowder

Chowder is the recipe to cook using a slow cooker. You can never go wrong with it and with these ingredients; it will keep your carb intake controlled. This belongs to the last days of the challenge, though. While this is low carb, I highly recommend that you skip this recipe for your first seven days.

Ingredients:

• 12 oz shrimp, cooked
  
• 4 slices bacon, diced
  
• 20 oz corn
  
• 2 cups red potatoes
  
• 1 cup onions, chopped
  
• ½ tsp paprika
  
• 1 tsp Worcestershire sauce
  
• 12 oz evaporated milk
  
• Salt and pepper to taste
  

Let’s Get Cooking!

1. Put the bacon into a skillet and cook, remove bacon and set aside
   
2. Add the onions to the same skillet and cook again until translucent
   
3. Put the onions into the slow cooker
   
4. Add all the remaining ingredients, except the shrimp and milk into the slow cooker
   
5. Cover and cook for 3 hours on low
   
6. Remove the cooker and add the shrimp and milk
   
7. Cover and cook for another 30 minutes on low
   
8. Pour the chowder into a serving bowl
   
9. Sprinkle with the bacon
   
10. Serve
    

Name: Shrimp Grits

By now you must have noticed how I love shrimps, this is another shrimp recipe but with a slight twist. I added another favorite Andouille sausages to make the dish heartier. By this time, I have reached my target weight loss, but I would still

Ingredients:

• 10 oz shrimp, deveined
  
• 1 ½ cup grits, stone ground
  
• 2 links Andouille sausage, chopped
  
• ½ cup cheddar, shredded
  
• ½ cup mozzarella, shredded
  
• ¾ cup pepper and onion blend
  
• 2 cloves garlic, minced
  
• 1 vegetable bouillon cube
  
• 1 tbsp chili seasoning
  
• 3 tbsp light butter
  
• 4 ½ cup water
  
• Salt and sriracha to taste
  

Let’s Get Cooking!

1. Put the sausage, bouillon, grits and water into the slow cooker
   
2. Cover and cook for 5 hours on low
   
3. Remove the grits and put into a pan, add garlic, chili seasoning, pepper and onion blend, cook until fragrant
   
4. Add the mixture and the shrimps into the slow cooker
   
5. Add the butter, cheddar and mozzarella
   
6. Cover and cook for another 2 hours
   
7. Scoop into a serving plate
   
8. Sprinkle with salt and sriracha
   
9. Serve
   

Name: Salmon and Beans

There is something sweet and simple about salmon, which makes it my go-to ingredient for any low carb recipe. Plus, salmon does not require too many ingredients to make the recipes delicious. This recipe requires 5 ingredients, if you need more taste, add salt and pepper to the mix and sprinkle it over the salmon.

Ingredients:

• 4 fillets salmon
  
• 1 bunch green beans
  
• ¼ cup soy sauce
  
• ¼ cup citrus juice
  
• ¼ cup honey
  

Let’s Get Cooking!

1. Prepare the beans by washing and trimming, put into the slow cooker
   
2. Put in a bowl the soy sauce, juice and honey, mix until well combined
   
3. Lay the fish over the beans
   
4. Pour the soy sauce mixture
   
5. Cover and cook for 3 hours on low
   
6. Put fish on a serving plate
   
7. Drizzle with the remaining liquid from the sauce
   
8. Serve
   

Name: Cod and Shrimp Stew

I wish clam juice had a better name because it does not sound as tasty as it is. I recently discovered this at a grocery, and I bought it not because I needed it, but I was just curious at how it tasted. It remained on my pantry for a long time, but when it was time to cook stew, I decided to give it a try. If you find the taste of the clam or the shrimp to overpowering, add a few tablespoons of lemon.

Ingredients:

• 1 lb cod, cut into 1-2 inch pieces
  
• ½ lb shrimp, deveined
  
• 8 oz clam juice
  
• 2 cloves garlic, chopped
  
• 3 cups tomatoes, quartered
  
• 1 cup carrots, thinly chopped
  
• ½ cup bell pepper, chopped
  
• 1 tsp basil leaves
  
• ¼ tsp red pepper sauce
  
• 1 tsp Splenda
  
• ½ tsp fennel seed
  
• 2 tbsp parsley, chopped
  
• 2 tsp olive oil
  
• 1 cup water
  
• Salt and pepper to taste
  

Let’s Get Cooking!

1. Put the garlic, oil, carrots, bell pepper, tomatoes, fennel, clam juice and water into the slow cooker, stir until well combined
   
2. Cover and cook for 8 hours on low
   
3. Remove the cover and add the cod, shrimp, basil and sugar
   
4. Sprinkle with salt and pepper
   
5. Cover and cook for another 20 minutes on high
   
6. Scoop into serving bowl
   
7. Garnish with parsley
   
8. Serve