Dr. Atkins' New Diet Cookbook (17 page)

Spoon into a buttered baking dish. Bake for 1 hour, or until brown.

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G
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21.5
G
RAMS PER
S
ERVING
3.6

2 servings

1 medium daikon white radish

garlic oil

seasoned salt

Using the large holes on a four-sided grater, shred radish. Fill a 9-inch skillet ¼ full with garlic oil. Heat oil until very hot. Fry radish until golden brown. Remove from oil with slotted spoon and drain on brown paper. Sprinkle with seasoned salt.

Better than French fries!

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OTAL
G
RAMS
3.6
G
RAMS PER
S
ERVING
1.8

4 servings

20 Brussels sprouts, washed and trimmed

garlic oil

2 tablespoons grated Parmesan cheese

Slice Brussels sprouts in half. Heat enough garlic oil to ¼ fill a skillet. Fry Brussels sprouts until golden on both sides.

Remove with a slotted spoon and allow to drain on brown paper. Place in a bowl and toss with Parmesan cheese.

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OTAL
G
RAMS
34.4
G
RAMS PER
S
ERVING
8.6

6 servings

½ large rutabaga, peeled and quartered

2 tablespoons of sweet butter

2 medium-size onions, sliced thin

5 shiitake mushrooms, sliced thin

Boil rutabaga in water until fork-soft. Drain and return to pan. Heat 2 minutes more to dry. Slice to size of half dollars.

Melt butter in a nonstick skillet. Add onions and sauté until transparent. Add mushrooms and continue sautéing until soft. Add rutabagas and sauté until brown and crisp.

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OTAL
G
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51.1
G
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S
ERVING
8.5

4 servings

4 medium-size turnips, trimmed

seasoned salt to taste

2 tablespoons sweet butter

3 slices no-nitrate bacon

Boil turnips in salted water until fork-soft. Drain well and, using a potato masher, mash turnips with butter until smooth. Cook bacon in a nonstick skillet. Remove bacon and leave fat in pan. Spoon turnips into pan and sauté in bacon fat until turnips absorb fat. Remove to a bowl, crumble bacon on top and serve.

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OTAL
G
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38.6
G
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S
ERVING
9.7

4 servings

1 pound asparagus

3 tablespoons extra-virgin olive oil

2 tablespoons white wine

2 ounces goat cheese

2 sun-dried tomatoes in olive oil, minced

Wash and trim asparagus, and place in a glass baking dish. Mix olive oil and wine together and sprinkle over asparagus. Dot with goat cheese and sun-dried tomatoes. Microwave on low speed for 5 minutes or until crisp-tender.

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OTAL
G
RAMS
21.4
G
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S
ERVING
5.4

4 servings

1 pound green beans

1 6-ounce jar marinated artichoke hearts, undrained

2 ounces Parmesan cheese shavings

Wash green beans and cut off ends. Place in a glass baking dish. Top with marinade from artichokes. Quarter artichoke hearts and spread over string beans. Add Parmesan shavings. Place in a microwave oven and cook at low speed for 5 minutes.

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G
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43.2
G
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S
ERVING
10.8

24 tablespoons

¼ pound sweet butter

3 egg yolks

¼ cup water

¼ cup heavy cream

dash of nutmeg

Place butter in top of double boiler over hot (not boiling) water. Add egg yolks one at a time. Beat constantly with rotary or hand electric beater. Add water and heavy cream. Continue to beat until sauce thickens, about 7 to 10 minutes. Add nutmeg as a garnish.

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G
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4.1
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ABLESPOON
0.2

19 tablespoons

1 cup heavy cream

2 tablespoons white horseradish

1 teaspoon seasoned salt

2 teaspoons Dijon mustard

Whip heavy cream until stiff.

Mix together horseradish, salt, and mustard. Carefully fold mixture into whipped cream. Freeze until firm.

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G
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10.5
G
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T
ABLESPOON
0.6

24 tablespoons

2 tablespoons tarragon vinegar

½ teaspoon seasoned salt

1 tablespoon cold water

4 egg yolks

2 sticks butter, at room temperature

1 teaspoon lemon juice

1 tablespoon heavy cream

Combine vinegar and salt in saucepan and cook rapidly to reduce by half. Remove from heat and add water. Place yolks in saucepan and beat with wire whisk until creamy. Place pan over double boiler and add butter a little at a time, beating with whisk as butter is melting. When sauce is thick, add lemon juice and heavy cream. Beat again. Keep warm until ready to serve.

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G
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3.0
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ABLESPOON
0.1

15 tablespoons

¾ cup mayonnaise

1 tablespoon tarragon vinegar

1 teaspoon finely chopped onion

1 teaspoon capers, drained

1 teaspoon finely chopped pickles

1 teaspoon finely chopped olives

1 teaspoon finely chopped parsley

Combine all ingredients. Mix well.

Store in covered jar in refrigerator. Will keep for several weeks.

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G
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4.6
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ABLESPOON
0.3

16 tablespoons

1 8-ounce can tomato sauce

1 tablespoon horseradish

1 teaspoon Worcestershire sauce

1 teaspoon lemon juice

Mix all ingredients. Chill thoroughly.

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G
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19.2
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T
ABLESPOON
1.2

24 ½-cup servings

2 pork chops

5 tablespoons olive oil

6 8-ounce cans tomato sauce

3 8-ounce cans water

3 large cloves garlic, minced

1 teaspoon salt

1 pound sweet or hot Italian sausages

1 pound chuck, ground

1 teaspoon oregano

1 teaspoon thyme

2 packets sugar substitute

Place pork chops and 2 tablespoons olive oil in a large heavy pot. Brown chops well. Add tomato sauce, water, garlic, and salt.

Bring to slow boil. Allow to simmer.

Meanwhile, place sausages in heavy skillet without any oil. Prick sausages with fork. Cook until well browned on all sides. Slice into one-half-inch pieces. Drain well and discard drippings. Add to pork chop mixture.

Brown ground chuck in skillet with 3 tablespoons olive oil. As chuck is browning, slowly break up into small pieces. When meat is
lightly browned, add to pork chop mixture.

Simmer for 3 hours, stirring occasionally.

Remove pork chops from sauce; bone, chop meat, and return to sauce.

Add oregano and thyme the last ½ hour. When mixture is finished cooking, add sugar substitute.

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OTAL
G
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120.6
G
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S
ERVING
5.0

26 tablespoons

5 cloves garlic, minced

2 tablespoons dried basil

¼ teaspoon thyme

¼ cup grated Parmesan cheese

4 tablespoons chopped walnuts

6 tablespoons olive oil

6 tablespoons butter

2 tablespoons chopped parsley

Place garlic, basil, thyme, Parmesan cheese, walnuts, and 2 teaspoons oil in blender. Blend until smooth. Add remaining oil, 2 tablespoons at a time, and blend. Serve on pasta topped with 1 tablespoon butter per serving.

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OTAL
G
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10.9
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S
ERVING
0.4

20 tablespoons

4 tablespoons Dijon mustard

1 cup sour cream

2 tablespoons chopped chives

Mix ingredients well. Refrigerate.

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G
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13.0
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T
ABLESPOON
0.7

20 tablespoons

2 tablespoons butter

1 medium onion, chopped

1 clove garlic, minced

¼ cup tomato sauce

2 tablespoons wine vinegar

Tabasco sauce to taste

3 packets sugar substitute

1 teaspoon salt

1 teaspoon dry mustard

¼ cup water

Melt butter in saucepan. Sauté onion and garlic until golden. Add remaining ingredients and bring to boil. Store in covered jar and refrigerate.

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G
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16.7
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ABLESPOON
0.8

12 tablespoons

1 small clove garlic

½ teaspoon salt

½ cup oil

¼ cup lemon juice

2 tablespoons chopped onion

½ teaspoon thyme

1 packet sugar substitute

Mash garlic clove in bowl. Add salt. Mix in oil and add remaining ingredients. Chill to blend flavors.

Excellent on grilled fish.

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OTAL
G
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8.8
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T
ABLESPOON
0.7

8 ½-cup servings

2½ cups fresh cranberries

1½ cups water

1 package diet lemon or orange gelatin

8 packets sugar substitute

2 tablespoons cranberry or orange liqueur

1 tablespoon No-Cal raspberry syrup

pinch salt

Cook cranberries in water over low heat until they pop open. Drain and press through sieve, and add boiling water to make 1½ cups liquid.

Dissolve gelatin, sugar substitute, liqueur, and syrup in hot liquid. Add cranberry pulp if desired.

Chill until firm. Slice to serve.

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G
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48.1
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ERVING
6.0

18 tablespoons

¾ cup heavy cream

⅓ cup water

¾ pound (1½ cups) Cheddar cheese, diced

1 teaspoon mustard

1 teaspoon salt

½ teaspoon paprika

In top of double boiler combine all ingredients. Simmer slowly over hot water, stirring constantly until smooth.

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G
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11.9
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ABLESPOON
0.7

4 2-tablespoon servings

4 sprigs parsley, chopped (tops only)

1 small clove garlic, chopped fine

¼ pound sweet butter, melted

¼ teaspoon Worcestershire sauce

In a skillet add parsley and garlic to melted butter. Cook for 1 minute over medium heat. Add Worcestershire sauce.

Serve immediately.

(If you must reheat this sauce, use very low heat.)

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G
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2.3
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S
ERVING
0.6

10 tablespoons

For Pork:

½ cup ricotta cheese

2 tablespoons olive oil

1 packet sugar substitute

1 teaspoon orange rind

¼ teaspoon nutmeg

⅛ teaspoon ground cloves

⅛ teaspoon cinnamon

Mix all ingredients together. Refrigerate for ½ hour.

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G
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6.0
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ABLESPOON
0.6

For Chicken:

½ cup ricotta cheese

½ teaspoon curry powder

¼ teaspoon turmeric

¼ teaspoon cumin

2 tablespoons sour cream

Mix ingredients together and refrigerate for ½ hour.

T
OTAL
G
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6.0
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T
ABLESPOON
0.6

For Fish:

½ cup ricotta cheese

2 tablespoons heavy cream

1 teaspoon tarragon

1 teaspoon grated lemon peel

1 packet sugar substitute