With my husband on the Atkins Diet, he is consuming a lot of eggs! Lest he get bored with eggs I am trying different ways of serving them up and also hoping he won’t notice so much the lack of toast!
Scrambled Eggs, Kale and Spinach
All posts by Sonte
Italian Style “Steak” and Zucchini
It is Day Four of my husband’s Atkins Diet and I am already starting to struggle with “What to cook for dinner tonight?” This is largely due to the fact that I refuse to cook two meals. It is a well known fact that the Atkins Diet is also referred to as the Meat Diet and that doesn’t really fit into my Vegetarian lifestyle! Perhaps if I was a new Vegetarian I might have been able to abandon my whimsy but I have been doing this now for thirty-one years !
So whilst I fretted about what to cook for dinner tonight, I also thought about how I might incorporate a Vegetarian substitute? After flipping through “Atkins The Complete Cookbook” this is what I came up with.
1 package Yves Beef Strips
2 large cloves Garlic, minced
1 1/2 teaspoons Salt, divided
dash of Vinegar
Freshly Ground Pepper
Chili Flakes
1 Tablespoon Parsley
1 1/2 teaspoons Basil
1 1/2 Tablespoons Olive Oil, divided
1 large Zucchini, cut in half lengthwise and sliced into half moons
1 Yellow Pepper, cut into thin strips
1 Tomato, diced
1 Tablespoon Chili Sauce
Heat a Tablespoon of olive oil in large non stick skillet over med-high heat.
Add zucchini and yellow pepper, cook for 5 – 8 minutes, turning slices as they brown.
Sprinkle with a bit of salt and a dash of vinegar.
Transfer to a plate and keep warm.
Wipe out skillet, return to heat, add remaining olive oil.
Add Yves Beef Strips and cook over high heat, tossing frequently.
Add chopped tomato, minced garlic, chili sauce, basil and parsley.
Cook until strips are heated through, adding a bit of water to the pan dries out, as needed.
Serve immediately with zucchini.
Enchiladas
A few steps and awfully messy to make these but well worth the effort!
8 Tortillas ( 8″ ones)
1 package Just like Ground Round
1 medium Onion, chopped
1/2 cup Sour Cream
1 cup Monterrey Jack or Colby cheese, grated
2 Tablespoons fresh Parsley, chopped
1 teaspoon salt
Fresh Ground Pepper
Sauce:
1 800g can Diced tomatoes or Tomato Sauce (puree)
2/3 cup Water
1/3 cup Green Pepper, chopped
1 Tablespoon Adobo Seasoning*
1 clove Garlic, minced
1 Tablespoon Cilantro, chopped
3/4 cup Monterrey Jack or Colby cheese, grated
Sliced Black Olives
Chopped Jalapenos
Mix together Just like Ground Round, chopped onion, sour cream, shredded cheese(s),parsley, S&P; set aside.*(If using ground beef, cook and stir h’burger over med heat just until cooked. Remove from heat and stir in remaining ingreds, cover and put in fridge until ready to use.)
In a large shallow fry pan, heat tomatoes, water, chopped green pepper, Adobe Seasoning and garlic to boiling, stirring occasionally; reduce heat.
Simmer uncovered for 30 minutes until slightly thickened.
Remove from heat.
Preheat oven to 350F.
Dip a tortilla into sauce to coat both sides.
Place coated tortilla on working surface, covered with a large piece of baking paper; spoon 1/4 cup of the Just like Ground Round mixture onto tortilla and roll the tortilla around the filling.
Place in 9X13 inch pan that has been lightly sprayed with vegetable oil spray.
Repeat procedure until you have used all the tortillas.
(If you run out of filling and still have a tortilla left, cut the remaining tortilla into three strips, stack, cut the long strip into narrow 3″ strips which you can throw on top of the enchiladas for the baking stage)
Pour remaining sauce over the enchiladas.
Sprinkle with chopped cilantro, sliced black olives, chopped jalapenos, and grated cheese.
Cook uncovered in 350F oven until bubbly, about 20 minutes.
Garnish with sour cream, and chopped green onions, if desired.
Homemade @Adobo Seasoning
1 tablespoon Salt
1 tablespoon Paprika
2 teaspoons ground Black Pepper
1 1/2 teaspoons Onion Powder
1 1/2 teaspoons dried Oregano
1 1/2 teaspoons ground Cumin
1 teaspoon Garlic Powder
1 teaspoon Chili Powder
Store leftover spice mix in an airtight container.
Hummus, Avocado and Roasted Tomato on Rye
I was clicking through Pinterest for a few minutes at around 11am one day, came to a photo of a version of this, got up from my computer, went to my kitchen and did my best to recreate it. I was not disappointed! The flavours! Amazing! The colours Fabulous!
While the tomatoes were roasting I made up some hummus, prepped the avo and crumbled some feta. I didn’t have any bread on hand (a loaf in the breadmaker) so I used up some crackers we had left over from Christmas nibblings.
2 Tomatoes
Olive Oil
Balsamic Vinegar
Salt and Pepper
Basil
Preheat oven to 450F.
Slice tomatoes, place on baking tray lightly sprayed with vegetable oil spray, drizzle with a bit of olive oil and balsamic vinegar. Sprinkle with salt, pepper and basil.
Bake in preheated oven for about 25 – 30 minutes until the tomatoes start to caramelize.
While the tomatoes are roasting…
Hummus
1 (425gm) can Chick Peas, rinsed and well drained.
3 cloves Garlic, chopped
1 Tablespoon Lemon Juice
Salt and Pepper to taste
2 Tablespoons Tahini
1 Tablespoon Olive Oil
Paprika
Water, to right conisistency
In food processor combine chick peas, garlic, lemon juice, tahini, olive oil, salt and pepper; pulse a few times.
Scrape down sides, pulse a few more times, adding enough water to desired consistency. (about 3 – 4 Tablespoons)
Scrape hummus into a bowl, sprinkle with a bit of paprika.
Avocado
2 Avocados
1 Tablespoon Lime Juice
Salt and Pepper, to taste
Spoon avocado into food processor.
Add lime juice, salt and pepper.
Pulse a few times, scrape down sides, continue processing until smooth.
To assemble:
Layer each Rye Toast, Ryevita Cracker or Breton Multigrain Cracker with:
Hummus
Avo mixture
Top with one or two slices of roasted tomato.
Crumbled feta cheese.
Many thanks to the Pinterest poster! You can find the original recipe at:
Eat, Live, Run
Cajun Sweet Potatoes
My sister made these once, well, she probably makes them from time to time. I suppose I should say that she made them one time when I was visiting her and I loved them! I forgot to get her recipe which is a shame because I think I liked her version better. Or maybe, just maybe I should actually follow a recipe as stated and use measuring spoons?
I googled Cajun Sweet Potatoes (at least I remembered what they were called!) and found this recipe. I was also making Perogy Casserole and was able to get two casserole dishes on my single oven rack! I thought the Cajun Sweet Potatoes were a nice side for the Perogy Casserole.
1 1/2 teaspoon Paprika
1 teaspoon Brown Sugar
1/4 teaspoon Black Pepper
1/4 teaspoon Onion Powder
1/4 teaspoon Dried Thyme
1/4 teaspoon Dried Rosemary
1/4 teaspoon Garlic Powder
1/8 teaspoon Cayenne
2 large Sweet Potatoes
1 1/2 teaspoon Olive Oil
Preheat oven to 375F.
Lightly spray a 9×13 casserole dish with vegetable oil spray.
Peel sweet potatoes and cut into cubes; place in casserole dish.
Drizzle with olive oil.
Sprinkle herbs and spices over sweet potato cubes: toss to coat all cubes.
Bake in preheated oven for about 30 minutes.
As mentioned above, I did not measure any of the herbs and spices; I just sprinkled away, straight out of the Tupperware containers. I will say I added heaps more cayenne than listed. I would also say that I used quite a bit more onion and garlic powder.
For the original Recipe and Method used:
Cajun Sweet Potatoes @ AllRecipes.com
The Cajun Sweet Potatoes we made at my sisters over the past summer.
