Diet Recipes for the Atkins Diet- Atkins Diet Weight Loss Program

Atkins diet weight loss program has been created by Dr. Robert C. Atkins, being a high protein, low carb diet. Fat is allowed, as long as the carbohydrates are avoided. The main argument regarding Atkins diet efficiency is based on several facts regarding the body’ s energy sources. The absence of a constant glucose supply, that represents a major source of energy, the body starts to store additional glucose (glycogen) in the muscles and liver, breaking them down when the carbs are limited. The final result is amazing, there can be easily noticed a dramatic weight loss. Unfortunately, the Atkins diet results are available only for a short time, because the body returns to its initial weight after the transition to a balanced diet. Another side effect is considered to be the increased level of cholesterol, followed by the risk of heart diseases, as the most meals are based on animal products, served in any quantity, without any restriction to fat. Because of the overconsumption of proteins, there will be felt a general weakness, rashes and muscle cramps and an increased water loss.

On the other hand, Atkins diet represent a suitable solution for a couple of days, in order to look gorgeous in that beautiful tight dress that you have in mind for the New Year’ s Eve or for any other special event. Before making plans, take care of your health by trying these heathy low carb diet Recipes for the Atkins Diet, that will provide you a good mood and a thin waist!

I suggest you some Cream Quiche Lorraine, Chicken Salad Bake, California Seafood Salad, Party Chicken and a delicious Sticky Chicken:

1. Cream Quiche Lorraine

Makes 4 servings

1 1/2 cups mayonnaise

1 1/2 cups heavy cream

2 tablespoons lemon juice

1/4 teaspoon salt, to taste

1/4 teaspoon pepper, to taste

5 cooked boneless skinless chicken breast halves, chopped

4 ounces water chestnuts, sliced

2 cups shredded Cheddar cheese

1. Sauté the celery and onion in the butter. Pour into a large mixing bowl. Add remaining ingredients. Mix well.

2. Pour into greased 9 x 13-inch casserole. Bake at 350° F for 45 minutes.

3. California Seafood Salad

1/4 pound fresh green beans, cut into 1-inch pieces

1 tablespoon olive oil

1 pound fresh scallops

1 pound uncooked fresh shrimp, peeled and deveined

1/2 cup low-fat sour cream

2 tablespoons low-fat mayonnaise

2 tablespoons skim milk

1 tablespoon chopped fresh dill

2 tablespoons chopped fresh parsley

2 tablespoons fresh lime juice

1 head romaine lettuce

1 large tomato, cut into wedges

1 lemon, cut into wedges

1. To prepare the salad, steam the green beans for 3 to 4 minutes until cooked, but slightly crunchy. Set aside. In a large skillet, heat the olive oil.

2. Add the scallops and shrimp and saute over medium heat for 4 to 5 minutes until the seafood is cooked (the shrimp turn pink and the scallops are no longer translucent). Set aside to cool while you prepare the dressing.

3. Combine all the dressing ingredients together in a small bowl. Add the dressing to the seafood and mix well. Add the green beans and toss again.

4. To assemble, place lettuce leaves on individual plates or one platter. Place seafood salad in a mound on top of the lettuce. Surround the salad with tomato and lemon wedges.

4. Party Chicken

1 2 1/2-ounce jar dried beef

4 chicken breasts skinned and boned

4 slices bacon

1 10 1/2-ounce can cream of chicken soup condensed

1 cup sour cream

1/4 cup Parmesan cheese grated

Paprika

Preheat oven to 275°. Grease an 11 x 7 x 2-inch baking dish.

Separate slices of beef and place in a small bowl. Pour boiling water over; let stand for 2 to 3 minutes. Drain and pat dry.

Arrange dried beef in baking dish. Wrap each chicken breast half with a slice of bacon. Place on top of dried beef.

In a medium bowl, mix soup and sour cream until blended. Spoon over chicken.

Bake, uncovered, for 2 3/4 hours. Sprinkle with Parmesan cheese and paprika. Bake 15 minutes longer,

5. Sticky Chicken

Makes 8 servings

4 teaspoons salt

2 teaspoons paprika

1 teaspoon cayenne pepper

1 teaspoon onion powder

1 teaspoon thyme

1 teaspoon white peppers

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

1 large chicken fryer

1 onion, chopped

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, rinse the cavity well and pat chicken dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in zipper food storage bag, seal and refrigerate overnight or label and freeze.

To prepare thawed chicken for cooking, stuff chicken cavity with onions, and place in a shallow baking pan. Cover and roast chicken at 325° F for 45 minutes, basting the chicken frequently with pan juices. Remove cover and cook for 15 more minutes or until tender. Let chicken stand 10 minutes before carving.