Archive for the ‘Atkins Diet Recipes’ Category

Cafe Mocha

January 22nd, 2012 Rose
Cafe Mocha
  1. 1/3 cup heavy cream
  2. 2/3 cup water
  3. 1/2 teaspoon vanilla extract — optional
  4. 2 teaspoons unsweetened cocoa powder
  5. 1 cup decaffeinated coffee
  6. 2 splenda packets

  1. Brew 1 cup of decaf coffee. While it is brewing, heat water and cocoa in a pan.
  2. Whisk until smooth and until it just starts to bubble.
  3. Pour coffee in an extra large mug. Pour hot cocoa on top.
  4. Add Splenda and vanilla and stir well.

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Gin Rickey

January 22nd, 2012 Rose
Gin Rickey
  1. 1 1/2 ounces gin
  2. 1 tablespoon fresh lime juice — (juice of 1/2 lime)
  3. 6 ounces club soda — (or to fill)

  1. Fill a highball glass with ice. Add gin and lime juice.
  2. Fill with club soda and stir. Garnish with a wedge of lime.

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Easy Pina Colada Dessert

January 22nd, 2012 Rose
Easy Pina Colada Dessert
  1. 2 pineapple sugar free popsicles
  2. 1/4 cup cream
  3. 1/2 teaspoon coconut extract
  4. rum — or rum extract to taste

  1. Remove popsicles from the stick, break into pieces and place in glass.
  2. Pour cream and extracts/rum over popsicle and stir until mixture is completely combined.

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Vanilla Cream Coke

January 22nd, 2012 Rose
Vanilla Cream Coke
  1. 1 can diet coke
  2. 1-2 tsp. sugar free
  3. Vanilla syrup
  4. 1-2 tsp. whipping cream

  1. Pour in glass over ice.
  2. Mix well.

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Low-Carb Chai Tea

January 22nd, 2012 Rose
Low-Carb Chai Tea
  1. 5 cups water
  2. 1/2 cup heavy cream (unsweetened)
  3. 1 scoop Atkins vanilla shake mix
  4. 4 decaffinated tea bags
  5. 2 tsp. cinnamon
  6. 1/2 tsp. ginger
  7. 1/2 tsp. allspice
  8. 3/4 tsp. nutmeg

  1. Mix shake mix with 1 cup of water and set aside.
  2. In a saucepan/pot, mix all other ingredients, and bring to a boil.
  3. Once mixture has come to a FULL boil turn the heat off and briskly mix in the shake mix/water.
  4. Cover with a lid and let steep for 5 mins. Make sure that you strain this before drinking, the spices don’t melt.
  5. You can adjust the spices to taste. Include other spices, such as anise, cardemom, and lemon or orange zest.

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Lemonade Iced Tea

January 22nd, 2012 Rose
Lemonade Iced Tea
  1. 10 regular or decaf tea bags
  2. 1 gallon of water
  3. 1 packet of unsweetened lemonade Kool-Aid (or flavor of your choice)
  4. sweetener of choice to taste

  1. Brew up a gallon of tea.
  2. Add the Kool-Aid & sweetener. Serve iced.

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Morning Java Coffee Drink

January 22nd, 2012 Rose
Morning Java Coffee Drink
  1. Once cup of coffee
  2. 2 tbls Davinci or Torani syrup of choice
  3. 2 tbls half and half or cream
  4. splenda (optional)Blender

  1. Blend cup of coffee with syrup, cream and splenda if you like it a bit sweeter.
  2. Blend quick (10 sec) Pour in coffee mug.

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Walnut-Cheese Crackers

January 22nd, 2012 Rose
Walnut-Cheese Crackers
  1. 6 ounces walnuts — approx
  2. 1 3/4 cup, chopped
  3. 1 cup grated cheddar cheese
  4. 1/2 cup parmesan cheese
  5. 2 eggs
  6. salt/pepper to taste

  1. Beat the eggs in a large mixing bowl. Add all other ingredients, stirring until well coated.
  2. Spread evenly on a baking stone or cookie pan. You could spread it thicker if you wanted more of a bread type texture.
  3. Bake for 10-12 minutes at 375 until very bubbly.
  4. Let cool, then cut. Makes about 18 2X4 crackers, at 1.5 carbs each.
  5. Keep refrigerated. Pop one or two in the toaster oven to “crisp up”, then enjoy with your favorite topping.

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Turkey Puff’s

January 22nd, 2012 Rose
Turkey Puff’s
  1. 1/2 lb turkey, cooked and shredded
  2. 4-6 oz cream cheese
  3. 1/4 cup cheddar cheese shredded
  4. Salt and pepper to taste

  1. Cook and shred turkey.
  2. Melt cream cheese for about 45 seconds in mic.
  3. MIx all together and roll into about 4 inches balls.

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Toasted Spiced Walnuts

January 22nd, 2012 Rose
Toasted Spiced Walnuts
  1. 2 cups walnuts
  2. 1 tablespoon Splenda
  3. 1 teaspoon sea salt
  4. 1/2 teaspoon garlic powder
  5. 1/2 teaspoon ground cumin
  6. 1/4 teaspoon cayenne pepper
  7. 1 tablespoon walnut oil

  1. Plunge walnuts into a pot of boiling water, turn off pot and let stand 2 minutes.
  2. Drain, spread walnuts on a baking sheet and toast in a 400*F oven for 10 minutes.
  3. Measure seasonings in a small bowl and stir to combine.
  4. Heat oil in a skillet. Add toasted nuts and toss 1 minute.
  5. Add seasoning and toss until nuts are coated. cool on a paper towel.

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