My husband is beginning Week Two of the Atkins Diet. Perhaps I drove him to it with all my cooking and more particularly, my baking! Tonight’s dinner was a little light for him and I knew he was going to be craving something after dinner. I had a quick look around and found a recipe for a Low Carb Pumpkin Cheesecake. Granted it is not a real Cheesecake but, oh my, it was amazing!

3 ounces Cream Cheese
1/2 cup Canned Pumpkin
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/2 teaspoon Sugar Twin

Dollop of Cinnamon Whipped Cream
Sprinkling of Cinnamon Toasted Walnuts

In a 2 cup pyrex measuring cup measure the pumpkin, add the cream cheese.
Microwave for 30 seconds, stir and microwave for another 30 minutes, stir.
Use a small whisk to beat the cream cheese and pumpkin until no lumps remain.
Stir in spices and Sugar Twin.
Spoon into dessert dishes.
Put in fridge for about 30 minutes.

Top with Cinnamon Whipped Cream:
1 cup Whipping Cream
dash of Vanilla
dash of Cinnamon
dash of Sugar Twin
Combine all ingredients in mixing bowl; using whisk attachment beat until stiff peaks form.
Transfer leftovers to a glass bowl, cover with plastic wrap and refrigerate.

Sprinkle with Cinnamon Toasted Walnuts:
1 /4 cup Walnut halves, broken into bits
dash of Cinnamon
dash of Sugar Twin
Place walnut bits on microwave safe plate; toss with cinnamon and sugar twin.
Microwave for 60 seconds, stir and repeat 3 or 4 times.
Cool.

Another picture because it was so good!

The original Recipe:
Not a very eye appealing website but I stuck with it…glad I did because I found this fabulous recipe!
Sugar Free Shiela.com

I had an eggplant in the fridge because I thought I should learn how to cook one! Turns out they make pretty nifty bases for pizzas. Admittedly, the husband and I were not all that keen on the texture of the eggplant but it did do a fine job of holding the pizza toppings we so love. Nice work, Eggplant!

1 Eggplant, cut into thick slices
Olive Oil
Salt & Pepper

1/2 Onion, sliced into thin strips
4 Mushrooms, halved and sliced
1/2 each Green and Red Pepper, cut into strips
Oregano
Basil
Garlic Powder
3/4 cup Mozzarella Cheese, shredded
1/4 cup Bacon Bits

Place eggplant slices in a single layer on baking tray lined with parchment paper.
Sprinkle with salt and let sit for 20 minutes; Rinse and pat dry.
Preheat oven to 425F.
Wipe off parchment paper; brush one side of each eggplant slice, season lightly with salt and pepper, then place on lined baking tray.
Brush second side of eggplant slices, sprinkle lightly with salt and pepper.
Bake in preheated oven, for about 8 minutes, 4 mins per side.
While eggplant is in the oven, pan fry onion, mushrooms and pepper strips.
Remove eggplant slices from oven, top with prepared toppings.
Sprinkle with oregano, basil and garlic powder.
Sprinkle with cheese and bacon bits and return to oven.
Bake for 5 – 7 minutes, until cheese is melted.

Serve hot.

* I didn’t use the oregano, basil or garlic powder; I have this mix of herbs and spices that I  keep on hand for topping pizzas, add into herb biscuits and sprinkle over pizza bread.

I had an avocado in the Fruit bowl threatening to go off if it wasn’t used immediately. I meant to use it for Luke’s breakfast this morning but I forgot so I scoured the cookbooks today and came across this recipe. Luke is still in the induction week so I just left out the tortilla and served it as a salad.

Sauce:
1/4 cup Sour Cream <—I use Plain Greek Style Yogurt
2 Tablespoons fresh Cilantro, chopped
1 Tablespoon Lime Juice
2 teaspoons Water
1/4 – 1/2  teaspoon Tabasco sauce
Salt and Pepper, to taste

Tostadas:
4 low carb Tortillas, any flavour
1 Tablespoon Olive Oil
1 teaspoon Chili Powder
1 teaspoon Ground Cumin
2 cups Greens: Iceberg Lettuce, Spinach Leaves, Red Lettuce, Romaine
3/4 cup Black Beans, rinsed and drained
4 ounces Havarti Cheese
1 small Tomato, diced
2 Green Onions, sliced
1/3 cup each, diced Red, Green, Orange Pepper
1/2 Avocado, peeled and diced
Black Olives, to garnish

Sauce:
In a bowl, combine ingredients; set aside.

Tostadas:
Heat oven to 400F.
Brush tortillas on both side with olive oil and place on a cookie sheet.
Sprinkle with chili powder; bake for 10 minutes or until browned in spots.
In a large bowl, toss lettuce, beans, cheese, tomato, peppers and green onions.
Place tortillas on plates, top with salad and drizzle with sauce.
Garnish with sliced black olives and avocado.

Serves 4

Just a note: I didn’t use the tortillas so I sprinkled the ground cumin and chili powder in with the salad greens.

“Black Bean Tostadas” Recipe. Atkins The Complete Cookbook, New York, New York, Time Inc. Home Entertainment,  2004, P. 139

2 Tablespoons Olive Oil, divided
3 boneless, skinless Chicken Breasts halves or thighs
Salt and Pepper
3 Green Onions, chopped
2 cloves Garlic, finely chopped
1 small Tomato, chopped
1/4 cup sodium reduced Chicken Broth
2 Tablespoons Capers, drained and rinsed

Heat 1 Tablespoon oil in a large deep skillet over med-high heat.
Season the chicken lightly with salt and pepper; cook until cooked through, 5 – 6 minutes per side. (If using thighs, 12 -14 minutes per side).
Transfer to a plate; cover and keep warm.

Add remaining Tablespoon of olive oil, green onions and garlic to same skillet.
Cook 5 minutes, until onion is tender.
Add tomato, broth and capers; simmer about 8 minutes, until slightly thickened.
Season with salt and pepper,
Return Chicken to skillet and coat with sauce

“Chicken With Tomatoes and Capers” Recipe. Atkins The Complete Cookbook, New York, New York, Time Inc. Home Entertainment,  2004, P. 83