Recipies and Stuff
I love to cook, and am a massive fan of "bung it" and tend to be terrible at following recipies - feel free to ask poor Gareth about the egg fried rice pudding incident!
but below are a few of the recipies that even i can follow.
sooooooo easy, but really nice, and tend to look quite flashy too :0)
I used to be a veggie, for no other reason than i just didnt like meat, but when i was trying to shift a few pound a freind of mine converted me to atkins.
Now, I know it gets bad press, as terribly unhealthly and artery clogging, and sure, it can be, but only if you do it in the "fry up 3 times a day" type way, which you will loose weight sure, but no one cares what you look like when you've croaked it of a heart attack!
There are so many nice foods that can be made with the basic concept of atkins, just watching out for those "dirty carbs".
below are a few of them that i like the best.
I also recently invested in a slow cooker - wow! how fantastic are they!
plonk everything in it, nip to work, or shopping, whatever, come back and hey presto! its done!
I always thought s,ow cooker food was sloppy caserole and such the like, but again, not always the case.
so i have popped a few of my favs down there too.
I have added some normal bits and pieces too.
have a go, trust me, if i can follow these anyone can!
but below are a few of the recipies that even i can follow.
sooooooo easy, but really nice, and tend to look quite flashy too :0)
I used to be a veggie, for no other reason than i just didnt like meat, but when i was trying to shift a few pound a freind of mine converted me to atkins.
Now, I know it gets bad press, as terribly unhealthly and artery clogging, and sure, it can be, but only if you do it in the "fry up 3 times a day" type way, which you will loose weight sure, but no one cares what you look like when you've croaked it of a heart attack!
There are so many nice foods that can be made with the basic concept of atkins, just watching out for those "dirty carbs".
below are a few of them that i like the best.
I also recently invested in a slow cooker - wow! how fantastic are they!
plonk everything in it, nip to work, or shopping, whatever, come back and hey presto! its done!
I always thought s,ow cooker food was sloppy caserole and such the like, but again, not always the case.
so i have popped a few of my favs down there too.
I have added some normal bits and pieces too.
have a go, trust me, if i can follow these anyone can!
Atkins Chicken Curry
Ingredients:
3 tablespoons butter
2 pounds chicken breast fillets, cut
into 1 inch strips
1 teaspoon ground cumin
½ teaspoon dried coriander
½
teaspoon dried ginger
¼ teaspoon red-pepper flakes (optional)
4 garlic
cloves, finely chopped
½ cup chicken stock
⅓ cup heavy cream
1
tablespoon chopped fresh cilantro or parsley
Directions:
- Heat butter in a heavy casserole over medium-high heat until foam from butter
subsides. Add chicken strips and cook in batches until browned, 5 minutes
per batch. - Add cumin, coriander, ginger, red-pepper flakes (if using) and garlic and cook,
stirring occasionally, 2 minutes. Add chicken stock and bring to a boil.
Reduce heat to medium-low; simmer, stirring occasionally, 5 minutes.
boil) until heated through, 3 minutes.Transfer chicken and sauce to a serving
plate. Garnish with cilantro
Nutritional Information Per Serving:
Net
Carbs: 1.75 grams
Fiber: 0.3 grams
Protein: 49 grams
Fat: 22 grams
Calories: 413
Recipe Information:
Makes: 4 servings
Prep Time: 0:08:00
Cook Time: 0:20:00
Atkins Meat Balls
Ingredients:
1 tablespoon olive oil
½ onion, finely chopped
3 garlic cloves, minced
½ pound ground veal
½ pound ground beef
½ pound ground
pork
½ cup grated Parmesan cheese
2 eggs
½ teaspoon salt
¼ teaspoon
pepper
Directions:
If possible, have the butcher grind together the three different
meats. Be sure to wash your hands thoroughly after handling raw pork.
1. Heat oven to 375°F.
2. In a skillet, over high heat, cook onion 5 minutes,
stirring frequently, until softened. Add garlic and cook 1 minute more.
3. Transfer to a bowl and mix in ground meats, cheese, eggs, salt, and pepper. Roll
into golf ball-size meatballs. Place on a jelly roll pan.
4. Bake 20–25 minutes, until browned and cooked through.
Nutritional Information Per Serving:
Net Carbs: 2 grams
Fiber: 0 grams
Protein: 38.5 grams
Fat: 27 grams
Calories: 409
Recipe Information:
Makes: 4 servings
Prep Time: 0:08:00
Cook Time: 0:35:00
Atkins Yorkshire Puddings
Ingredients:
½ cup soy flour
1 teaspoon baking powder
2 ounces wheat gluten
3 large eggs
1 cup whole milk
1 teaspoon salt
⅓ cup beef drippings (fat) or
canola oil
Directions:
1. Preheat oven to 450° F.
2. Whisk together soy flour, gluten, eggs, milk and
salt.
3. Pour drippings or oil into an 8-inch square baking dish, and place
on center rack in oven for 5 minutes, until
drippings or oil is smoking hot. Then add batter and bake 15 minutes.
4. Lower temperature to 350° F and bake for 15 to 20 minutes more, until lightly
browned. Serve piping hot.
Nutritional Information Per Serving:
Net Carbs: 4 grams
Fiber: 0 grams
Protein: 9 grams
Fat: 12 grams
Calories: 157
Recipe Information:
Makes: 9 servings
Prep Time: 0:05:00
Cook Time: 0:35:00
Atkins Meringue
Ingredients:
3 large egg whites
14 level table spoons of Splenda.
Double or whipped cream
Fruit of your choice if you are past the induction phase
Directions:
Heat the oven to 120 & put some baking paper on an oven tray.
Beat the egg whites with an electric hand whisk until you get stiff peaks.
Add the Splenda one spoon at a time until you have a nice firm, fluffy mixture.
Spoon the mixture on to the baking tray in 6 big blobs.
Bake in the oven for an hour or so or until the meringues are a nice light golden colour. Keep a close eye on them though, as every oven differs.
Turn the oven off and allow it to cool before taking the meringues out. You don't have to do this though. I only do if I have time .
After you have put the meringue in a bowl, spoon on a nice big blob of cream and add fruit if desired.
It takes about 10 minutes to make and is really yummy. You can also store them for a couple of weeks in an air tight container.
Atkins Cheesecake
Ingredients:
1 cup pine nuts
1 cup unsalted macadamia nuts
9 ½ tablespoons granular sugar substitute (splendar)
3 tablespoon unsalted butter, melted
16 ounce cream cheese
3 large eggs
1 cup sour cream
1 tablespoon vanilla extract
2 tablespoon lemon zest
¼ teaspoon salt
Directions:
- Preheat oven to 350°F.
- To make the crust: In a food processor, pulse nuts and 1 1/2 tablespoons 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 1/2-cup 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. If desired, garnish with blueberries before serving.
Nutritional Information Per Serving:
Net Carbs: 8 grams
Fiber: 2 grams
Protein: 10 grams
Fat: 54 grams
Calories: 550
Recipe Information:
Makes: 8 servings
Prep Time: 0:15:00
Cook Time: 0:50:00
Cool Time: 12:00:00
Slow Cooker Recipies
Mince Beef Napoli
Preparation time: 5 minutes
Cooking time: Low 6 hours High 3 hours
Ingredients:
- 1 tablespoon oil
- 750g (1½ lb) minced beef
- 1 medium onion, peeled and chopped
- 50g (2oz) mushrooms, chopped
- 400g (14oz) can tomatoes, chopped, with juice
- 1 teaspoon dried oregano
- 1 cup hot beef stock
- salt
- freshly ground black pepper
- 100g (4oz) pasta shells
- Heat the oil in a frying pan, add the beef and onion and brown quickly. Transfer to the stoneware pot and stir in the mushrooms, tomatoes, oregano, stock and salt and pepper to taste.
- Cover and cook on Low for 4 hours or High for 2 hours.
- Add the pasta and stir well. Cover again and continue cooking for 2 hours on Low or 1 hour on High.
- Taste and adjust the seasoning.
Creamy tagliatelle
Weight watchers recipe.
To feed 4...
Less than 5 mins prep and 10/15 mins cooking time.
· You need
· Either bag of quorn pieces or 3 large diced chicken breasts
· 4 chalottes
· 2 tbs wholegrain mustard
· 1 large green pepper
· 1 large yellow pepper
· Mushrooms about ½ a punnet
· 3 chopped garlic cloves/tsp lazy garlic
· 2 cans of Campbell’s 99% fat free soup (mushroom if veggie recipe chicken if normal)
· Tagliatelle pasta for 4
1. Chop chalottes quite chunky
2. Chop mushrooms
3. Cut peppers into strips
4. Cook off chicken if using meat.
5. Quorn can be chucked straight in.
6. Add soup plus ¾ tin of water and stir to thin out
7. Add chalottes, peppers, mustard.
8. Add meat/quorn
9. Pop on pasta
10. Stir sauce regularly simmering for 10 mins whilst pasta is cooking
11. Drain pasta when cooked
12. Pour over chicken and sauce.
Or......
Chuck all in slow cooker and stick on high for 3 hours, then cook on high without lid for last 45 mins
Might be worth adding peppers and mushrooms in that last 45 mins
Done!
Looks great and like a little fuss went into it, mega low fat and cals.
Baked Chicken
Preparation time: 5 minutes
Cooking time: 1 hour on High setting followed by 8 to 9 hours on Low setting
This is the easiest baked chicken you can make. Start it in the morning, and it will be perfect at supper time. With fresh, frozen, or tinned vegetables and fresh bread, you’ll have a nutritious, easy meal that pleases even picky eaters. Whole chicken is usually very cheap too, so you can feel thrifty as well as accomplished in the kitchen.
Ingredients:
- 1 kg (2.2 lbs.) whole chicken (or equal weight of chicken pieces)
- 1 teaspoon paprika
- salt and pepper to taste (suggested to start with ½ teaspoon salt, ¼ teaspoon pepper)
- If you don’t have a metal rack that fits in your slow cooker, you can create balls of aluminium foil of about an inch in diameter. Four should hold up your chicken nicely if you place them in the bottom of the slow cooker.
- Rinse chicken under cold water, inside and out, then pat dry with paper towels.
- Mix together paprika, salt, and pepper and evenly season chicken with the mixture.
- Place chicken on rack or foil balls in slow cooker.
- Cover and cook on High setting for 1 hour. Turn slow cooker to Low setting and cook for approximately 9 hours. The chicken is done when the meat is no longer pink and when the juices are clear.
Beef Curry
Ingredients Serves: 4
- 1 tablespoon olive oil
- 450g beef stewing steak
- salt and pepper to taste
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh ginger
- 1 fresh green chilli, diced
- 1 tablespoon curry powder
- 1 (400g) tin chopped tomatoes
- 1 onion, sliced and quartered
- 250ml beef stock
1.Heat the olive oil in a frying pan over medium heat, and brown the beef on all sides. Remove from pan, reserving juices, and season with salt and pepper. Cook and stir the garlic, ginger and chilli in the pan for 2 minutes, until tender, and season with curry powder. Mix in the chopped tomatoes.
2.Place the onion in the bottom of a slow cooker, and layer with the browned beef. Scoop the pan mixture into the slow cooker, and mix in the beef stock.
3.Cover, and cook 6 to 8 hours on Low.
Bolognaise
Ingredients Serves: 6
- 750g beef mince
- 125g prosciutto, chopped
- 3 medium onions, chopped
- 150g sliced fresh mushrooms
- 6 garlic cloves, finely chopped
- 2 x 400g tins chopped tomatoes
- 825g passata
- 340g tomato puree
- 2 tbsp dried basil leaves
- 1 tbsp dried oregano leaves
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp crushed red chilli flakes
- 500mls chicken stock
- 500mls white wine
1.Cook mince, onions, mushrooms & garlic in a frying pan over medium heat about 10 minutes, stirring occasionally, until mince is no longer pink; drain. Spoon mixture into 4.5 litre slow cooker. Gently stir in remaining ingredients. Cover & cook on low heat setting 8 to 9 hours or until vegetables are tender.
Chilli
Ingredients Serves: 8
- 500g (1 1/4 lb) beef mince
- 1 onion, diced
- 2 stalks celery, diced
- 1 green pepper, diced
- 2 cloves garlic, minced
- 1 (600g) jar passata
- 2 (400g) tins kidney beans, liquid reserved from one tin
- 1 (400g) tin cannellini beans, liquid reserved
- 1/2 tablespoon chilli powder
- 1/2 teaspoon dried parsley
- 1 teaspoon salt
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
1.Place the mince in a frying pan over medium heat, and cook until evenly brown. Drain fat.
2.Place the mince in a slow cooker, and mix in remaining ingredients.
3.Cover, and cook 8 hours on Low.
Pork chops
Ingredients Serves: 6
- 6 boneless pork chops
- 4 tablespoons dark brown soft sugar
- 1 teaspoon ground ginger
- 125ml soy sauce
- 4 tablespoons ketchup
- 2 cloves garlic, crushed
- salt and pepper to taste
1.Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops.
2.Cook on Low setting for 6 hours.
Cuban Ropa Vieja
Ingredients Serves: 6
- 1 tablespoon vegetable oil
- 1kg beef flank steak
- 250ml beef stock
- 1/2 (500g) jar passata
- 1 small onion, sliced
- 1 green pepper, seeded and sliced into strips
- 2 cloves garlic, chopped
- 170g tomato puree
- 1 teaspoon ground cumin
- 1 teaspoon chopped fresh coriander
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
1.Heat vegetable oil in a large frying pan over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
2.Transfer beef to a slow cooker. Pour in the beef stock and passata, then add the onion, green pepper, garlic, tomato puree, cumin, coriander, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.
Chicken Tagine
Ingredients Serves: 8
- 2 tablespoons olive oil
- 8 skinless, boneless chicken thighs, cut into 2.5cm pieces
- 1 aubergine, cut into 2.5cm cubes
- 2 large onions, thinly sliced
- 4 large carrots, thinly sliced
- 60g dried sultanas or cranberries
- 65g chopped dried apricots
- 500ml chicken stock
- 2 tablespoons tomato puree
- 2 tablespoons lemon juice
- 2 tablespoons plain flour
- 2 teaspoons garlic granules
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 3/4 teaspoon ground black pepper
- salt to taste
- 250ml water
- 175g couscous
1.Heat olive oil in a frying pan over medium-high heat. Place the chicken pieces and aubergine in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the pan from the heat.
2.Place the browned chicken and aubergine in a slow cooker. Layer the onion, carrots, dried cranberries and apricots over the chicken.
3.Whisk together the chicken stock, tomato puree, lemon juice, flour, garlic granules, cumin, ginger, cinnamon and ground black pepper in a bowl. Pour the stock mixture into the slow cooker with the chicken and vegetables.
4.Cook on High setting for 5 hours, or on Low setting for 8 hours.
5.Bring water to the boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.
Creole chicken
Ingredients Serves: 4
- 4 skinless, boneless chicken breast fillets
- salt and pepper to taste
- Cajun seasoning to taste
- 1 (400g) tin chopped tomatoes
- 1 stalk celery, diced
- 1 green pepper, diced
- 3 cloves garlic, minced
- 1 onion, diced
- 100g (4 oz) mushrooms, sliced
- 1 fresh green chilli, seeded and chopped
1.Place chicken breasts in slow cooker. Season with salt, pepper and Cajun seasoning to taste. Stir in tomatoes, celery, green pepper, garlic, onion, mushrooms and green chilli.
2.Cook on Low for 10 to 12 hours, or on High for 5 to 6 hours.
Bananas Foster Desert
Ingredients Serves: 4
- 4 bananas, peeled and sliced
- 4 tablespoons butter, melted
- 220g dark brown soft sugar
- 4 tablespoons rum
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 30g walnuts, chopped
- 30g desiccated coconut
1.Layer sliced bananas in the bottom of a slow cooker.
2.Combine butter, dark brown soft sugar, rum, vanilla and cinnamon in a small bowl; pour over bananas.
3.Cover and cook on Low for 2 hours. Top bananas with walnuts and coconut during the last 30 minutes of cooking.
Apple crumble desert
Ingredients Serves: 6
- For the crumble:
- 125g plain flour
- 100 g light brown sugar
- 100g caster sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- pinch salt
- 120g butter, cut into pieces
- 120g walnuts, chopped
- For the apples:
- 60g caster sugar, or to taste
- 1 tablespoon cornflour
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 750g cooking or dessert apples - peeled, cored and chopped
- 2 tablespoons lemon juice
1.Mix flour, 100g brown sugar, 100g caster sugar, cinnamon, nutmeg and salt together in a bowl. Combine butter with the flour mixture using fingers or a fork until it coarse crumbs are formed. Stir in walnuts and set aside.
2.Whisk together 60g sugar, cornstarch, ginger, and 1/2 teaspoon cinnamon. Place the apples in a slow cooker, stir in the cornflour mixture; toss with lemon juice. Sprinkle the walnut crumble topping on top. Cover and cook on High for 2 hours or Low for 4 hours, until apples are tender. Partially uncover the slow cooker to allow the topping to harden, about 1 hour.
Apple bread pudding Desert
Ingredients Serves: 6
- 375g apples - peeled, cored and diced
- 10 slices crusty bread, cubed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- pinch salt
- 100g dark brown sugar
- 120g butter, melted
1.Place apples into the crock of a slow cooker. In a medium bowl, toss together the bread cubes, cinnamon, nutmeg, salt and brown sugar. Place on top of the apples and drizzle with melted butter. Cover and cook on Low for 3 hours, or until apples are tender.
Chocolate cake
Ingredients Serves: 16
- 1 (500g) packet chocolate cake mix
- 1 packet chocolate dessert mix
- 450g soured cream
- 4 eggs
- 235ml water
- 180ml vegetable oil
- 160g chocolate chips
1.In a large bowl, stir together cake mix and pudding mix. Make a well in the centre and pour in soured cream, eggs, water and oil. Mix well or beat on low speed until blended. Scrape bowl, and mix well again or beat for another 4 minutes on medium speed. Stir in chocolate chips.
2.Pour batter into slow cooker pot that has been coated with non stick cooking spray. Cover and cook on low for 6 hours. Spoon into individual dishes.
Double Chocolate Chip Cookies
double chocolate chip cookies
Ingredients:
75g plain chocolate
125g unsalted butter
200g granulated sugar
1 Large Egg
60ml full fat milk
1 tsp vanilla extract
150g Plain Flour
100g cocoa powder
1 tsp baking powder
150g plain chocolate chips
Directions
Heat oven to 175c or gas mark 3. Melt the plain chocolate and set aside. In a
mixing bowl, cream butter and sugar until smooth. Add egg, milk, vanilla and
blend. Add melted chocolate and blend again. In a separate bowl, mix flour,
cocoa powder and baking powder. Add to creamed mixture. Stir in chocolate
chips. Scoop dough into 4cm balls and drop 5-6cms apart onto ungreased cookie
sheets. Bake until cookies are firm to the touch, about 15 mins. Using a
spatula, transfer cookies to a rack and let cool.
Nutritional Information Per Serving
around 195 cals per cookie - but i'm not 100% sure
Ingredients:
75g plain chocolate
125g unsalted butter
200g granulated sugar
1 Large Egg
60ml full fat milk
1 tsp vanilla extract
150g Plain Flour
100g cocoa powder
1 tsp baking powder
150g plain chocolate chips
Directions
Heat oven to 175c or gas mark 3. Melt the plain chocolate and set aside. In a
mixing bowl, cream butter and sugar until smooth. Add egg, milk, vanilla and
blend. Add melted chocolate and blend again. In a separate bowl, mix flour,
cocoa powder and baking powder. Add to creamed mixture. Stir in chocolate
chips. Scoop dough into 4cm balls and drop 5-6cms apart onto ungreased cookie
sheets. Bake until cookies are firm to the touch, about 15 mins. Using a
spatula, transfer cookies to a rack and let cool.
Nutritional Information Per Serving
around 195 cals per cookie - but i'm not 100% sure