Atkins Recipes

Pizza Crust/Pizza

*Atkins Cuisine™ Bread Recipe
2 cups and 1 tablespoon of Atkins Cuisine™ All Purpose Baking Mix
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 packet (1g) of Splenda®
1-1/8 cups cold water
3 tablespoons vegetable oil

Blend all dry ingredients together in a large mixing bowl.
Add wet ingredients with a spoon or spatula and combine into a dough.
With a spatula, take the dough out of the bowl and place on a clean surface lightly coated with non-stick vegetable oil spray.
Coat hands with non-stick spray and gently shape the dough into a ball.
Use non-stick vegetable oil spray to coat 12 inch round pizza baking sheet. Place dough ball on sheet.
Coat rolling pin with non-stick spray and roll the dough out to fit the pizza pan. It may be easier to use your hands.
Pre-bake crust at 425°F for 10 minutes.
Add sauce, cheese and additional vegetables and meats if desired.
Continue baking at 425°F for 10-15 minutes.
Recipe makes 8 slices.
5.5 net carbs per slice. (not including additional vegetables and toppings)


Cauliflower-Sour Cream Mash

Ingredients:

2 tablespoons heavy cream
2 tablespoons sour cream
1½ tablespoon butter
1 teaspoon salt
2 pounds cauliflower

Directions:

1. Bring a large pot of salted water to a boil over high heat. Add cauliflower florets; cook until tender, 10 to 12 minutes. Drain.
2. Puree cauliflower in a food processor, adding florets in batches. Add sour cream, heavy cream, butter and salt; process until smooth and well combined. Reheat gently, if necessary.

Directions:

Preheat oven to 350°F. To make the crust: In a food processor, pulse nuts and sugar substitute until finely ground. Add butter and pulse to combine. Using your fingers, gently press nut mixture into the bottom a 9 springform pan. Bake 10 minutes and remove from oven to cool. To make filling: In a food processor, pulse cream cheese and sugar substitute in until smooth. Add eggs, one at a time, pulsing well and scraping down bowl as necessary. Add sour cream, vanilla, zest and salt, pulsing just to combine. Pour filling into prepared crust. Bake 40 minutes. Turn off oven; let cheesecake cool for one hour without opening door. Chill 12 to 24 hours. Garnish with blueberries before serving (optional).
Nutritional Information
Per Serving: Net Carbs: 7.0 grams - Fiber: 2.5 grams - Protein: 13.0 grams - Fat: 53.5 grams - Calories: 555 - Makes 8 Servings


Chocolate Slushies

Ingredients:

• 1 cup heavy cream
• 1/2 cup sugar-free chocolate syrup
• 1/2 cup water
• 2 tablespoons cocoa powder
• 1 teaspoon vanilla extract

Directions:

In a medium saucepan combine cream, syrup, water and cocoa powder. Bring to a boil over medium heat. Reduce heat to low; cook, stirring occasionally, 5 minutes. Remove from heat and stir in vanilla.Pour mixture into two ice cube trays. Freeze 2 hours. Before serving transfer cubes into a food processor. Process until mixture is finely chopped and slushy.

Nutritional Information
Per Serving: Net Carbs: 2.0 grams Fiber: 1.0 grams Protein: 1.5 grams Fat: 22.5 grams Calories: 214

Basic Custard Ice Cream

Ingredients:

3 cups heavy cream
3 large egg yolks
1 large egg
¾ cup granulated sugar substitute
Pinch of salt
½ teaspoon vanilla extract

Directions:

1. In a medium heavy saucepan, heat cream until bubbles form just around the edge of the pan. Meanwhile, whisk together yolks, eggs, sugar substitute and salt.
2. Very slowly whisk the hot cream into the eggs. Pour the mixture back into the pan. Place over medium-low heat and cook, stirring constantly, just until the mixture thickens enough to coat the back of a spoon, 1 to 2 minutes.
3. Immediately remove from the heat and pour into a clean bowl. Stir in vanilla.
4. Cover the surface of the custard with plastic wrap and refrigerate until well chilled, about 4 hours. Freeze according to the directions for your ice cream maker.

Nutritional Information
Per Serving: Net Carbs: 5 grams, Fiber: 0.0 grams, Protein: 4 grams, Fat: 36 grams, Calories: 350

Barbeque Pulled Pork

Ingredients:

2 tablespoons canola oil
1 cup sliced onions, sliced
1 pound boneless lean pork tenderloin
½ teaspoon dried oregano
⅛ teaspoon salt
⅛ teaspoon ground pepper
¾ cup Barbecue Sauce

Directions:

Use no-sugar-added barbecue sauce or the Atkins recipe: Barbecue Sauce.

1. Heat 1 tablespoon canola oil in a large skillet over medium heat. Add onions and cook 5 minutes or until lightly browned; set aside.
2. Sprinkle pork with oregano, salt and freshly ground black pepper.
3. In a 2-quart saucepan, heat remaining tablespoon of oil over medium-high heat. Add pork and cook in batches until lightly browned. Remove pork and set aside.
4. Add onions to saucepan and pour in barbecue sauce; mix well. Reduce heat to medium low, add pork and cook 20 to 25 minutes, or until tender.

Nutritional Information
Per Serving: Net Carbs: 5.5 grams, Fiber: 1 grams, Protein: 24.5 grams, Fat: 11 grams, Calories: 226

Classic Coleslaw

Ingredients:

1 medium cabbage (about 1½lbs), halved and cored
2 carrots
¾ cup mayonnaise
½ cup sour cream
2 tablespoons cider vinegar
1 tablespoon granular sugar substitute
1 teaspoon celery seed
1 teaspoon salt

Directions:

1. Cut cabbage halves in half and thinly slice. Transfer to a large bowl.
2. Coarsely grate carrots into cabbage and mix well.In a small bowl, whisk together mayonnaise, sour cream, cider vinegar, sugar substitute, celery, and salt. Pour dressing over vegetables.
3. Mix until thoroughly combined. Refrigerate at least 30 minutes before serving for flavors to blend.

Nutritional Information
Per Serving: Net Carbs: 5.5 grams, Fiber: 2.5 grams, Protein: 2.0 grams, Fat: 19.5 grams, Calories: 211