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!

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.