Low carb meals ( for Atkins sufferer)

Anyone know any low carb meals- I get bored on salads etc and Im not a big meat eater

what do you mean Atkins sufferer lel?

lol
im trying the Atkins diet again gotta shift this flaband I need some nice recipes as I get bored on it

ah i see surely there is a nicer diet out there, and besides you dont need to go one one !!! you are fine as you are you daft bugger

I used to have a waist and I want it back !!!

you have got a waist !!!, its glasses you need if you cant see that your figure is just fine as it is !!!

I have done the atkins diet if you go to the atkins site they do a lot of recipes on there i also used to make lots of omelettes with cheese mushrooms and onions.

Hope this helps

Thanks Sambo

Emma thankyou for being nice but Ive put on loads of weight since Ive been in this job

i have seen you in the flesh Lel and i really do think you look fine, i am not just being 'nice'

List of Ingredients for the Low Carb Hot Chocolate

1/4 cup Splenda
3 tbsp. hot water
2 tbsp baking/unsweetened cocoa
dash salt

2 cups "Hood's Carb Countdown" dairy beverage, or other low carb milk
1/2 tsp. vanilla extract

Recipe

Mix together splenda, cocoa, salt, and hot water in a small saucepan until smooth.
Bring to a boil.
Lower heat, and stir in dairy beverage until blended.
Heat mixture until hot, but do not boil.

Serves: 2

3 lbs. beef stew meat, diced,
-- 1 yellow onion, chopped
-- 1-1/2 cup sliced carrots
-- 3 cloves of garlic, peeled and crushed
-- 1-1/2 cups chopped celery
-- 1-1/2 cups red wine
-- 1 can beef broth
-- 1 tbs tomato paste

Season the beef with s + p and lightly brown it in a big saute pan; do it in 2 batches; transfer the browned meat to the slow cooker, then deglaze the saute pan with the wine; scrape the good stuff off the pan and add the wine to cooker; add the onions, garlic, carrots, celery, tomato paste and beef broth to the cooker; Cook on "high" 5-6 hours; your kitchen will smell like heaven.

The whole thing has about 35 grams of carbs, but it makes about 5 good-sized servings, so figure 7 grams per serving.

Bacon-Stuffed Burgers
Yield: 8 servings

4 slices bacon
1/4 cup onion, chopped
1 can mushroom pieces, drained and finely chopped
1 pound lean ground beef
1 pound bulk pork sausage
1/4 cup Parmesan cheese, grated
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 tablespoon steak sauce

Cook bacon until crisp. Remove bacon and discard all but 2 t ablespoons drippings. Sauté onion in drippings until tender. Crumble bacon: add with mushrooms to skillet and set aside.

Meanwhile, combine beef, pork, cheese, pepper, garlic powder and steak sauce in a large bowl. Shape into 16 patties. Divide bacon mixture and place over eight of the patties. Place remaining patties on top and press edges tightly to seal. Grill over medium coals until well-done (pork sausage in burgers requires thorough cooking).

Serve on buns, with lettuce if desired.

Yield: 8 servings.

Per Serving: 177 Cal (52% from Fat, 40% from Protein, 8% from Carb); 17 g Protein; 10 g Tot Fat; 3 g Carb; 1 g Fiber; 52 mg Calcium; 2 mg Iron; 202 mg Sodium; 51 mg Cholesterol

Peanut Butter Cheesecake

Serving Size : 12

2 tablespoons peanut butter
1/2 cup butter
1 cup ground pecans
1/4 cup soy flour
1/8 teaspoon stevia
3/4 cup whey protein powder, vanilla
2 8 oz. pkg. cream cheese - room temperature
1/3 cup peanut butter
1/3 cup Splenda, granular
1/4 teaspoon stevia
3 eggs
1 tsp vanilla
1 pound tofu, medium firm

Prepare crust: Mix first six ingredients. Pat into medium spring-form pan, wetting hands as necessary. Bake crust at 325 for 15 minutes. Blend drained tofu with eggs in a food processor until creamy. In a mixing bowl, cream the cheese and peanut butter until smooth. Gradually add tofu mixture, vanilla and Splenda until well-blended. Pour onto crust. Bake at 350 for fifteen minutes and then at 275 for another 35 minutes, or until done. Chill. Serves 12.
Protein 15.6 g
Carbohydrate 6.0 g.
Fibre 2.0 g
Effective carbohydrate 4.0 g Note: you can substitute a third package of cream cheese if you don’t like the idea of using tofu. The original Victorian Sampler cheesecake used 3 packages

Pepperoni Chips


Thinly slice pepperoni
Preheat the oven to 425 degrees F.
Lay the pepperoni slices in a single layer on a baking sheet and bake for 8 to 10 minutes.

Remove the pan from the oven and soak up the excess grease by pressing paper towels against the pepperoni chips. Return the pan to the oven and bake an additional 2 to 4 minutes, until the pepperoni slices are very crispy.

Serve as a snack anytime or use in place of crackers for dipping or for topping with your favorite cheese! They'll stay fresh and crispy for 1 to 2 days if you store them in an airtight container