Delicious Low-Carb Recipes for the Atkins Diet

#2 · Bacon & Cheese Stuffed Mushrooms

Carbs per serving: about 2 per mushroom  ·  Prep time: 20 min  ·  Effort: Easy

Ingredients:
8 oz cream cheese, softened
5 or 6 slices of bacon, fried crisp
1 small onion, chopped — or less
15–20 large mushrooms

How to prepare:
1. Preheat oven to 350°F.
2. Take the stems out of your mushrooms, reserving 4 or 5. Clean the mushrooms well and set aside. Chop the onion well, and chop up the reserved stems.
3. Fry the bacon till crisp, reserving the grease.
4. Cook the onion and stems until tender in the bacon grease.
5. Drain the grease and add onions and stems to the softened cream cheese.
6. Crumble the bacon into the cheese mixture and combine well. Scoop some into each mushroom cap.
7. Bake for about 10–15 minutes on a baking sheet with edges, then broil to brown the tops.

Yummy! Great refrigerated and reheated in the oven the next day.

#3 · Bite-Size Crustless Quiche

Carbs per serving: trace  ·  Prep time: 10 min  ·  Effort: Easy

Ingredients:
1 tbsp butter or margarine
1/2 cup finely chopped red bell pepper
1/4 cup chopped green onions (white and green parts)
3 large eggs
2 tbsp of milk
2 oz cheddar cheese, coarsely grated (1/2 cup)
1/4 tsp salt
1/8 tsp ground black pepper

How to prepare:
1. Preheat oven to 425°F. Grease one tray of 24 mini-muffin pan cups. In a small saucepan melt butter over moderate heat. Add bell pepper and onion; sauté until soft, about five minutes. Remove the pan from the heat and let the mixture cool slightly.
2. In a medium-size bowl, combine eggs, cheese, salt and pepper. Stir in the bell peppers and onions. Spoon about a tablespoon of the mixture into each muffin cup (the mixture will fill 18–22 cups).
3. Bake until centers are set, 8–10 minutes. Let the quiches cool for 1 minute. Using a knife, loosen the quiches around the edges and remove from the cups. Arrange them on a platter and serve.

#4 · Strawberry Custard

Carbs per serving: 5.2 g total  ·  Effort: Easy

Ingredients:
2 cups heavy cream
4 egg yolks
1 teaspoon vanilla extract
8 packets artificial sweetener
1/2 cup strawberries — diced
1 teaspoon lemon extract — optional, brings out the fresh flavor
2 packets artificial sweetener
2 tablespoons sugar-free strawberry syrup — optional; use if available and omit the extra 2 packets of sweetener

How to prepare:
1. Sprinkle diced strawberries with 2 packets sweetener (or strawberry syrup) and toss gently. Let sit while you proceed.
2. Put the remaining ingredients in a blender and process to blend yolks well.
3. Pour into a saucepan and heat over med/low heat, stirring constantly, until it comes to a simmer.
4. Simmer, stirring, for 4 minutes or until it thickens.
5. Remove from heat and gently stir in strawberries and any liquid that has accumulated with them.
6. Serve warm or cold.

Makes about 6 decent-sized servings. Note: counts for strawberry syrup not included in totals.

#5 · Crispy Snapper and Shrimp Balls

Carbs per serving: 11 total recipe (excluding dipping sauce)  ·  Effort: Easy

Ingredients:
1 pound red snapper fillets
1 pound shrimp — peeled and cleaned
1/2 cup finely chopped green onions
1 clove garlic
1/2 cup protein powder — plain flavor; may need more or less
1/4 cup heavy cream
1 large egg
1/2 teaspoon each salt and pepper
Oil for frying

How to prepare:
1. In a food processor, finely chop everything except the oil and protein powder.
2. Stir in powder until the mixture can be formed into firm balls (your choice on size — large marble to golf-ball size).
3. Heat oil to 350°F in a deep fryer.
4. Fry balls for approximately 5–6 minutes or until nicely browned.
5. Drain well on paper towels.

Oriental-style dipping sauce: 2 tablespoons dijon mustard, 1/4 cup mayonnaise, 2 tablespoons soy sauce, 1 tsp hot pepper sauce (more or less to taste).