Some Ideas for Meals for those wanting Low Carb

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10 Atkins Diet Menu Ideas
By: JC Radley

Break Studios Contributing Writer

Whether you're in the induction phase of the Aktins Diet or you're well into ongoing weight-loss (OWL), this list of 10 Atkins diet menu ideas will help to put a little variety back into your diet. In order to be successful on the Atkins Diet, you'll need to find a few low-carb meals, snacks and desserts that you like. Read through the list of 10 Atkins diet menu ideas below and incorporate some of these dishes into your daily meal plan.

Crustless quiche. Start off by beating about six eggs in a large bowl. Add a splash of cream. Chop spinach (or broccoli), mushrooms and a half an onion. Pour the egg mixture in a casserole dish or pie pan. Add the chopped vegetables and add a layer of either Swiss or cheddar cheese. Pop this into the oven and bake at 350 degrees until the eggs are cooked and the cheese is melted. Take the quiche out and allow it to cool to room temperature. Cut in slices and enjoy.
Mock mashed potatoes. A substitute for mashed potatoes can be made with cauliflower. Steam a handful of cauliflower heads. When they are soft enough, mash the cauliflower and add a splash of heavy cream and salt to taste. Finely shredded cheddar cheese adds a thick, creamy consistency.
Sugar-free parfait. This makes for a delicious low-carb desert. To make one, layer whipped cream and sugar-free Jell-O in a parfait glass.

Low-carb bacon and egg salad wraps. A low-carb whole wheat wrap can be used to make a yummy lunch on-the-go. Whip up a quick egg salad with hard-boiled eggs, mayonnaise, paprika, parsley, celery, onion, salt and pepper. Place a few romaine lettuce leaves on the wrap, layer strips of bacon and top off with a serving of egg salad. Fold the wrap and secure with a napkin or aluminum foil.

Western omelet and country sausage. For breakfast, make an omelet with onions, peppers, ham, sausage and cheese. You can either have your country sausage on the side or in the omelet. Just be sure to check the amount of carbohydrates in pre-packaged sausage as found in your grocer's freezer.
Steak and feta salad. The Atkins Diet allows you to get creative with salad. This hearty alternative to a plain salad with iceberg lettuce calls for curly endive (or your favorite salad greens), strips of steak, red onion and fresh feta cheese. Top it off with your favorite salad dressing.

Buffalo wings. Is there a better diet than one that allows you to eat Buffalo wings? These are perfectly acceptable on the Atkins Diet. Be sure to check if the wings are not breaded. Opt for those with just a coating of hot sauce or make your own. Eat these with a stack of crisp celery and a side of blue cheese.

Low-carb quesadillas. You can make low-carb quesadillas with a low-carb whole wheat wrap. Place a teaspoon of butter in a frying pan and heat on medium. Add the wrap to the pan and let it get bubbly and crisp as you fry it in the butter. Lower the heat and add a layer of cheddar or a Mexican mix or shredded cheese on your mock tortilla. Fold in half (or add another wrap prepared in the same way). Cut the quesadilla in triangles and serve with sour cream, guacamole or salsa.

Mock ice cream sundae. This is a quick fix for a sweet tooth. Take a no-sugar added chocolate like Russell Stovers sugar-free peanut butter cups and microwave in a small bowl or cup until melted. Mix the melted sugar-free candy with whipped cream. Sprinkle with crushed peanuts and enjoy.

Chicken cutlets parmesan. Breaded chicken cutlets may include too many carbs for an Atkins menu, but you can make them without the breadcrumbs. To do this, mix grated Parmesan cheese with parsley and cracked pepper. Dip the chicken strips or pounded cutlets in egg and coat with the Parmesan mixture. Bake at 350 degrees or fry in oil until fully cooked. The Parmesan cheese will make a crispy and tasty coating.
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Replies

  • AggieLu
    AggieLu Posts: 873 Member
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    Thank you so much for posting this!
  • Alisha_countrymama
    Alisha_countrymama Posts: 821 Member
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    Eggs Scrambled with Cheddar, Swiss Chard and Canadian Bacon

    Prep time: 5 minutes
    Cooking time: 8 minutes

    Recipe style: American
    Phase Choice:

    Servings Quantity: 1
    Ingredients

    2 large eggs
    2 Cups Swiss chard
    1/4 Cup cheddar cheese
    1 Teaspoon extra virgin olive oil
    2 Ounce-weights Canadian bacon

    Directions
    1. Saute Swiss chard in 1 tsp oil until decreased in volume and tender.

    2. Beat eggs slightly and add to pan with Swiss chard. Using a spatula mix to combine and cook till eggs are set.
  • tarakay84
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    Awesome ideas!! Thx!
  • Dayna154
    Dayna154 Posts: 910 Member
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    Definate bump for later..
  • Alisha_countrymama
    Alisha_countrymama Posts: 821 Member
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    Nutrition: Serving size: 8 oz. Calories: 350 Total Carbs: 1




    Low Carb Honey Mustard Maple Chicken


    Ingredients:

    1 pound boneless, skinless chicken thighs (raw); cut into bite size pieces
    2 T Natural Mayo
    2 T Yellow Mustard
    1/2 tsp. Mapleine or Maple Extract
    1/4 tsp. garlic powder
    2 T apple cider vinegar
    1.5 T sweetener (Splenda, Ideal, etc.)
    1/2 tsp. paprika
    1/4 tsp. salt

    Directions:

    In mixing bowl, combine all ingredients except chicken and whisk together until smooth.
    Add in cut up chicken to the sauce and use a spoon to coat with the mixture. Cover and refrigerate for 30 minutes to one hour.
    Heat large skillet on medium heat and add in chicken and sauce mixture. Stir every few minutes so that chicken cooks evenly; cook on medium heat for 15 minutes until chicken is golden in color and is cooked through.
    Remove chicken from pan using a slotted spoon to serve. There will be a lot of leftover melted mayo (grease) in the bottom of the pan. Simply discard this once it has cooled.
    Serve over riced cauliflower or steamed vegetables. Yum!
  • Alisha_countrymama
    Alisha_countrymama Posts: 821 Member
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    Low Carb Crustless Lemon Light Cheesecake



    Sweet and creamy, this low-carb, sugar-free lemon cheesecake makes the perfect dessert for just about any meal. Leaving out the crust keeps the carbs extra low. The cheesecake will actually form its own "crust" during baking, so it's easy to slice and holds its form well. Low carbers won't even know the difference!


    Ingredients
    4- 8 oz. bricks of neufchatel (lower-fat) cheese (or cream cheese if you prefer), room temperature
    1.5 cups of Ideal sweetener (substitute Splenda, Truvia or any other sweetener if you like)
    2T lemon extract
    2 whole eggs
    1/2 tsp. vanilla
    1/2 cup sour cream

    Instructions:
    Preheat oven to 340 degrees.
    Beat together neufchatel cheese and sour cream until smooth and no lumps remain. It is key that you use room temperature cheese for this to yield the creamiest results.
    Use a rubber spatula to scrape the cheese-sour cream mixture into the middle of the bowl, leaving no cheese on the sides.
    Add in sweetener, eggs, vanilla and lemon extract and beat until mixture is just thoroughly mixed. Do not over-beat once the eggs are in, as this will produce a less creamy texture.
    Pour mixture into a spring-form pan sprayed with nonstick-spray. (You can use a regular 9x9 baking pan or pie pan, but I much prefer spring-form, personally.)
    Bake for approximately 30 minutes or until cheesecake is jiggly for about two inches in the center. Baking for longer will lead to cracking.
    Remove from oven and let cool on your counter for 1-2 hours, then refrigerate for at least four hours (preferably ovenight). This cake tastes better the next day, so feel free to make it the night before!
    Top with a dollop of whipped cream. Enjoy!
    Makes 8 servings, 225 calories each, 7 net carbs each.
  • happygirl338
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    Defiantly trying these soon! Thank you!
  • reddcat
    reddcat Posts: 314 Member
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    I just want to say CONGRATS on the loss of 106 pounds!!!! AWESOME!!!!
  • byrnet18
    byrnet18 Posts: 230 Member
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    Thanks for the recipes! I have been doing ketogenic diet for a couple months now and I am getting bored with my meals. I'm excited to try some new meals.
  • bwesser
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    Thanks a bunch for posting these. I like the bacon and egg salad idea! I might have to try it.
  • mezzofanti
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    bump
  • AntShanny
    AntShanny Posts: 366 Member
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    I love "breading" chicken tenderloins with parmesan cheese! I'll marinate the chicken in wing sauce first, then bread them in the cheese and bake...so good with a little side of ranch dressing.
  • Alisha_countrymama
    Alisha_countrymama Posts: 821 Member
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    Paula Deen
    Green Chili Squares
    Ingredients
    Nonstick cooking spray
    6 eggs, beaten
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    1 tablespoon cayenne pepper sauce
    3 (4-ounce) cans diced green chiles, with juice
    1 1/2 cups grated Monterey Jack
    1 1/2 cups grated sharp Cheddar
    Directions
    Preheat the oven to 300 degrees F.

    Spray a 12 by 8-inch baking dish with cooking spray.

    In a bowl, add the eggs, salt, pepper and cayenne pepper sauce. Mix together well.

    Add the chiles and both cheeses to a large bowl. Pour the liquid ingredients into the cheese mixture and stir well. Pat the mixture down into the prepared baking dish and bake until the center is firm, about 45 minutes. Allow to cool, then cut into small squares and serve.
  • Alisha_countrymama
    Alisha_countrymama Posts: 821 Member
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    0215121316.jpg
    Fajita Quiche
    6-8 oz Leftover Fajita Fixings (Flank Steak, Onions, Bell Peppers)
    2 eggs
    1/2 cup mayonnaise
    1/4 cup cream
    8 ounces cheddar cheese, shredded
    Salt and pepper, to taste

    Beat the eggs and mix with the mayonnaise, cream, salt and pepper. Put the meat mixture in the bottom of a greased pie plate. Mix about 1/3 of the cheese into the Fajita mixture. Then pour the custard mixture evenly over top.Top with the remaining cheese Bake at 350º for 30-35 minutes. Let stand 10 minutes before cutting.

    Makes 6 servings
    Can be frozen

    Per Serving: 465 Calories; 40g Fat; 24g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs



    I've made this quite a few times now and it's becoming a favorite and very low carb. It has an interesting texture. The meat sort of forms a crust and then there's a cheesy, custardy top layer.
  • AggieLu
    AggieLu Posts: 873 Member
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    Awesome recipes. Thank you for sharing.
  • JENJEN2011
    JENJEN2011 Posts: 36 Member
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    Thanks for sharing!
  • hkmamma
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    I do medifast and have one "lean and green meal" in the evening. These will be great to try.
  • Alisha_countrymama
    Alisha_countrymama Posts: 821 Member
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    0215121316.jpg
  • MrsAngelique
    MrsAngelique Posts: 164 Member
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    :bigsmile:
  • juliekaiser1988
    juliekaiser1988 Posts: 604 Member
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    THANK you for posting this!!