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Swedish Heirloom Cookies - Atkins Style
adapted by Robin Payton
1 cup of butter, softened
3/4 cup Splenda
1/2 tsp. salt
2 cups soy flour
1 Tbsp. water
1 Tbsp. vanilla extract
1&1/2 cups ground almonds
Beat butter at medium speed until fluffy. Add Splenda and salt; mix well. Stir in flour. Add remaining ingredients, stirring well.
Shape dough into 1 inch balls. Place on un greased cookie sheets and flatten.
Bake at 325 degrees Fahrenheit for 12-15 minutes, or until firm and lightly browned.
Makes about 3 dozen cookies.
Carbohydrate count: Approx. 41 carbs per batch, so slightly more than 1 carb/cookie.
adapted by Arthur Payton
For a single batch, you will need:
2 packages, 8 oz., of cream cheese
2 large or extra large eggs
1/4 cup of Splenda alternative sweetener
2 teaspoons vanilla
Mix all ingredients together until creamy, then pour into an oiled pie pan. Bake at 350 degrees for approx. 30 minutes, or until solid.
For Low-Carbohydrate Vanilla Bean Cheesecake:
Follow the recipe as above, except triple the vanilla (6 teaspoons instead of 2) per batch.
I usually make a quadruple batch, as it tends to go very quickly. Carb count is approx. 5 grams per slice (1/8th of cheesecake).
For Strawberry Whipped Cream topping:
1 pint of heavy whipping cream per 4 people
1 teaspoon vanilla per pint
4 packets of Splenda alternative sweetener per pint
1 cup sliced strawberries per pint
Whip the cream, vanilla, and Splenda together until light and fluffy. Then mix in the strawberries. Carb count is approx. 4 grams per quarter batch.
Low-Carbohydrate Chili (No Beans)
adapted by Robin Payton
Cooked meat, whatever seems reasonable for a meal
Chopped Onion, 1-2 full onions
Mushrooms, optional, 2 cans or a handful of fresh sliced
1 T. garlic powder or granules
1 T. chili powder
1 tsp. black pepper
2 beef boullion cubes (or beef broth)
1 cup salsa (lowest carb you can find)
Fresh chopped tomatoes (1-2), optional
Water (enough to fill the pot to 2/3 capacity)
2 cans tomato paste (3, if you prefer a thicker broth)
Cheese, optional
Cook everything except the tomato paste and cheese in a pot, and heat until boiling. Turn the heat down to simmer and add paste; mix thoroughly. Simmer for 5-10 minutes, then serve with cheese in bowls.
If you're on the induction level of Atkin's diet, use 1/2 of an onion, 0-1 can of mushrooms, 1/2 cup of salsa, 0-1 fresh tomato, and 1-2 cans of tomato paste. You can thicken the broth with egg, if necessary. Real American cheese is very low-carb and is a good choice. Adding more meat will also help make a thicker stew.
1 cup Diet Coke
4 Tablespoons tomate paste
1 Tablespoon dehydrated onion flakes
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon salt
1 teaspoon minced garlic clove
cayenne pepper, to taste
tabasco/hot sauce, to taste
Combine all ingredients in a small pan. Bring to boil, then reduce heat and simmer for 5 minutes.
adapted by Arthur Payton
Pork chops, uncooked, placed in a single layer in baking pans
3/4 tsp. Ranch dressing
mix
per chop, sprinkled over the chops
1-2 pinches of black pepper per chop, sprinkled evenly
Bake, covered, 350 degrees for one hour.
We use Buttermilk Ranch Dressing Mix, from Tone's brand, bought at Sam's Club ($3-4?) for 1&1/2 lbs. Adds 1 carbohydrate to each pork chop, but is very flavorful.
adapted by Robin Payton
6 hard-cooked eggs
1/2 tsp. salt (optional)
1/2 tsp. dry mustard
1/4 tsp. black pepper
2 Tbsp. Mayonnaise
2 Tbsp. Cream
1 tsp. cider vinegar
1 packet Splenda
sprinkles of cayenne pepper or paprika
Cut eggs into halves. Mash yolks with all other ingredients, except paprika/pepper, and blend well. Fill whites with yolk mixture, splitting the mixture evenly among the 12 halves. Sprinkle with red pepper or paprika. Arrange on plate and serve.
4 halves = approx. 1 carb.
adapted by Robin Payton
2&1/2 cups soy
powder
3/4 cup Splenda
4 tsp. baking powder
1 tsp. salt, optional
3 Tbsp. Oil
1&1/4 cups cream
3 eggs
1 cup chopped nuts (walnuts are 0 carbs, almonds add 4 carbs)
grated lemon peel, optional
Mix all ingredients together. Bake at 350 degrees in greased loaf pan(s) for 55 minutes, then test with a toothpick. If it comes out clean, it's done. Cool completely before removing from loaf pans.
If you are past the induction phase of the Atkin's diet, it is possible to add a few raisins to the mix, or possibly some of the Atkin's brand syrup or jelly on top. If you're being strict, just add butter on top of a warm slice.
Carb count (3/4 cup Splenda & walnuts): 42 carbs/batch = 2&1/2 carbs/slice for 18 slices.
adapted by John Payton
1&1/2 cups water
1&1/2 cups soy
powder
1/4 tsp. Salt
4 eggs
Mix ingredients well. Use small teflon skillet & oil that won't burn. Cook like crepes, using 1/4 cup of batter per shell. Store separated by wax paper.
Can be cut up & deep fat fried for chips, used as is for burritoes and enchiladas, or fried one side at a time (using tongs) for taco shells.
Makes approx. 12 shells, at approx. 1 carb./shell.
adapted by Robin Payton
1 lb. Hamburger
1 lb. bulk pork sausage
1/4 cup chopped onion (1 small)
1 clove garlic, finely chopped (or seasoning)
1 can tomato paste w/2 cans water (or 2-3 cans sauce)
1 can ripe olives, drained
3 tsp. chili powder
1 tsp. Salt
1 cup soy
powder
1 cup cream
3 eggs, well beaten
1 cup shredded cheese (cheddar, American, mozzarella, farmers, whatever
Optional:
1/4 cup chopped green pepper
1-2 fresh tomatoes, chopped
1 cup salsa,
instead of
onion, pepper, & tomatoes
Cook meats, onion, & garlic; drain. Combine tomato sauce, olives, chili powder, salt, & any optional items. Add meats mixture to sauce mixture and blend well. Pour into ungreased baking dish or 2 qt. casserole dish.
Mix soy powder, cream, & eggs. Pour gently over meat mixture to cover it. Sprinkle cheese on top.
Bake in 350 degree oven until brown (toothpick test), 40-50 minutes. 8 servings.
adapted by Robin Payton
2 egg whites
1/4 tsp. cream of tartar
1/4 cup Splenda
Butter
Heat oven to 275 degrees F.
Generously butter a 9-inch pie plate (glass is best).
Beat egg whites and cream of tartar in small mixer bowl until foamy. Beat in Splenda 1 Tbsp. at a time, until all is mixed and mixture is stiff and glossy. Do not underbeat!
Spoon into pie plate, pressing meringue on sides & bottom of plate until all is covered.
Bake for 45 minutes. Do NOT open oven! Turn off the oven, and leave meringue in with door closed for another 45 minutes.
Then remove, and finish cooling in a NON-drafty area of kitchen.
adapted by Robin Payton
4 egg yolks
1/4 cup Splenda
1 tsp. Salt
1/3 cup fresh lime juice (2-3 limes)
3 drops green food coloring
1 cup chilled whipping cream
1 T. grated lime peel
Beat egg yolks until light and lemon-colored.
Mix Splenda, salt, juice, and yolks in saucepan. Cook over medium heat, stirring constantly, till mixture thickens (about 5 minutes). Cool, then stir in food coloring.
Beat whipping cream till stiff (don't overbeat, though). Fold in lime mixture and grated lime peel. Spoon into meringue pie shell (see recipe). Refrigerate at least 4 hours. Top with sweetened whipped cream, if desired, and grated lime peel or twist for garnish.
adapted by Robin Payton
4 egg yolks
1/3 cup Splenda
1/4 tsp. Salt
1/4 tsp. ground nutmeg
2 & 2/3 cup chilled whipping cream
1 tsp. vanilla
Heat oven to 450 degrees Farenheit.
Beat egg yolks until light and lemon-colored. Beat in remaining ingredients. Pour into meringue shell (see recipe). Bake 20 minutes.
DO NOT OPEN OVEN YET!
Reduce oven temperature to 350 degrees and bake 20 minutes before testing with the knife test. If necessary, bake longer until knife is clean.
adapted by Robin Payton
2 ounces unsweetened chocolate
6 packets Splenda
1 tsp. Butter
1/4 tsp. Vanilla
1 cup cream
optional topping: dash of nutmeg
Combine all except the cream, gently heating and blending till melted and smooth. Then, add cream very slowly. Do NOT boil. Add a dash of nutmeg if desired. Serves one.
adapted by Robin Payton
cut pieces of chicken
soy powder
1 tsp. black pepper
1 T. poultry seasoning
1/2 T. salt, optional
2 tsps. Paprika
bacon fat (maple-flavored fat is especially tasty)
Mix all dry ingredients. Coat chicken and fry in bacon fat. Drain & serve.
Nut Sandwiches
adapted by Robin Payton
Cream cheese
Pecan and/or Walnut halves
Spread softened cream cheese on one large nut half, top with another nut half.
Cherry Tomato Blossoms
24 large cherry tomatoes
24 cubes of cheese, 1/2-inch square
Stem sides down, cut tomatoes almost through in quarters or sixths. Place one cube of cheese in each center.
Turkey Wedges
adapted by Robin Payton
Spread softened cream cheese on one slice of turkey lunchmeat, top with another and cut into "quesedilla" wedges. Or, make a tall stack of nine slices with spread, topped with one plain slice of turkey, then cut into tall wedges. Individual lunchmeat slices of various types can be rolled around a spread of cream cheese with a pickle in the center for rolled up appetizers. Adding bacon to the center of a roll-up is also good.
Curried Mayonnaise/Crab-Curry Mayo
adapted by Robin Payton
1/2 cup mayo 3/4 cup for Crab-Curry
1/4 tsp curry powder 1/4 tsp. curry powder
2 tsps. dry white wine
1 can crabmeat (shrimp?)
Combine ingredients of whichever mayo you prefer, refrigerate for four hours minimum before using.