Dr. Atkins' New Diet Cookbook (13 page)

T
OTAL
G
RAMS
18.6
G
RAMS PER
S
ERVING
4.7

6 servings

2 tablespoons butter

2 tablespoons vegetable oil

2 chicken broilers, cut up, about 5 pounds

seasoned salt

4 small onions, quartered

1 clove garlic, minced

2 tablespoons paprika

1 cup
Chicken Stock
(
page 68
)

1 cup sour cream

Preheat oven to 350° F.

Heat butter and oil together. Brown chicken carefully in oil on all sides. Add salt. Remove chicken from pan.

Place onions and garlic in oil and sauté until onions are golden. Add paprika, stock, and sour cream. Stir constantly until mixture is smooth.

Place chicken in casserole and cover with mixture, making sure to scrape pan well of all drippings.

Bake, covered, for 1 hour.

Serve with
Tossed Salad with Tomato Dressing
,
page 81
.

T
OTAL
G
RAMS
34.8
G
RAMS PER
S
ERVING
5.8

2 servings

1½ cups chicken, ground, about ¾ pound

2 egg whites

¼ teaspoon poultry seasoning

pinch of salt

canola oil for deep frying

2 tablespoons chopped onion

4 large mushrooms, chopped

1 tablespoon butter

Cream Sauce
(
page 177
)

Preheat oven to 375° F.

Mix chicken, egg whites, poultry seasoning, and salt. Form into croquettes 1 inch wide and 3 inches long. Fry in canola oil until crisp.

Sauté mushrooms and onions in oil until lightly browned.

Prepare
Cream Sauce
.

Place mushrooms and onion in a casserole and arrange croquettes on top. Pour sauce on top.

Bake for about 8–10 minutes until thoroughly heated.

To make a prettier dish, place sliced hard-boiled eggs between croquettes. Then add sauce. Sprinkle with paprika.

T
OTAL
G
RAMS
7.4
G
RAMS PER
S
ERVING
3.7

6 servings

¾ cup butter

¾ cup white port wine

3 tablespoons dried tarragon

6 garlic cloves

1½ teaspoons salt

¾ teaspoon pepper

garlic powder

6 frozen Rock Cornish hens, about 1¼ pounds each, thawed

Preheat oven to 400° F.

Melt butter in a saucepan. Add wine and 1 tablespoon dried tarragon. Heat thoroughly.

Place 1 garlic clove, 1 teaspoon tarragon, ¼ teaspoon salt, and ⅛ teaspoon pepper in each hen. Sprinkle outside liberally with garlic powder.

Pour wine sauce over hens and roast in large shallow pan, without rack, for about 1 hour or until well browned and drumstick twists easily. Baste frequently with sauce.

T
OTAL
G
RAMS
16.8
G
RAMS PER
S
ERVING
2.8

4 servings

4 egg yolks

¼ teaspoon seasoned salt

½ teaspoon dry tarragon

1 cup heavy cream

1 cup
Chicken Stock
(
page 68
)

2 cups diced turkey meat

nutmeg

Preheat oven to 350° F.

Beat yolks until thick and lemon-colored. Add salt and tarragon. Beat in heavy cream. Stir in stock, then add turkey meat.

Pour into 4 small ovenproof bowls. Sprinkle with nutmeg. Set bowls in shallow pan half full with water, and bake for 30 minutes.

T
OTAL
G
RAMS
9.4
G
RAMS PER
S
ERVING
2.4

Preheat oven to 400° F.

This is an easy, delicious way to cook a perfect, moist turkey. Have turkey at room temperature. Remove giblets from cavity. Run turkey under cold water to clean inside and out. Never soak a turkey in water. Dry turkey well. Rub turkey with garlic inside and out. Place sliced oranges and lemons in the cavity if you are not stuffing it or use the
Almond Stuffing
that follows. Insert poultry pins to draw open cavity together. Use string to lace between pins as you would lace a boot.

Tie legs together with string if not already tucked under a piece of string. Bend wing tips under body and tuck loose neck skin under turkey.

Place turkey, breast side up, in a stainless-steel roasting pan that has a cover. Cover turkey breast with slices of turkey bacon. Place cover on pan.

Bake at 400° F. for 20 minutes. Reduce to 350° F. Cook for 20 minutes per pound if turkey is over 10 pounds. If under 10 pounds, cook for 15 minutes per pound.

T
OTAL
G
RAMS
0

6 ½-cup servings

½ cup butter

½ cup finely chopped onion

¼ pound smoked ham, chopped fine

¼ cup chopped parsley

½ teaspoon thyme

½ teaspoon freshly ground pepper

½ cup fried pork rinds, crushed

2 eggs

¼ cup dry red wine

⅔ cup blanched almonds

Melt butter in large skillet. Add onions. Cook until light brown. Add ham, parsley, and spices. Mix well. Combine mixture with pork rinds, eggs, wine, and almonds.

Use to stuff chicken, turkey, veal roast, or anything that needs a stuffing.

T
OTAL
G
RAMS
24.5
G
RAMS PER
S
ERVING
4.1

4 servings

2 tablespoons butter or rendered chicken fat

1 5–6 pound duck, skin removed and cut into 8 pieces

2 cloves garlic, minced

2 cups dry red wine

8 shiitake mushrooms, thinly sliced

2 sprigs parsley, chopped

1 small bay leaf

¼ teaspoon thyme

1 teaspoon seasoned salt

8 small white pearl onions, peeled

2 carrots, peeled and quartered

Preheat oven to 350° F.

Melt butter in a large skillet. Brown pieces of duck in fat over medium heat.

Remove to a casserole.

Add garlic to fat and cook 1 minute. Add red wine, shiitake mushrooms, parsley, bay leaf, thyme, and salt. Bring to a boil, stirring constantly until sauce thickens. Place onions and carrots into casserole with duck. Top with sauce.

Cover and bake for l¼ hours.

T
OTAL
G
RAMS
60.4
G
RAMS PER
S
ERVING
15.1

4 servings

1 chicken, cut into 8 pieces

Mustard Sauce
to cover (
page 181
)

1 medium onion, sliced thin

1 medium tomato, sliced thin

2 tablespoons fresh dill, minced

seasoned salt to taste

Preheat oven to 350° F.

Wash and dry chicken. Place in a baking dish and cover with
Mustard Sauce
. Top with onion slices and then tomatoes. Sprinkle with dill and salt.

Cover and bake for 1 hour. Remove lid and bake 1 hour more.

T
OTAL
G
RAMS
18.7
G
RAMS PER
S
ERVING
4.7

4 servings

4 skinless, boneless chicken breasts

2 tablespoons butter

2 medium onions, sliced thin

½ teaspoon dried tarragon

3 tablespoons dry white wine

3 tablespoons mascarpone cheese

Preheat oven to 350° F.

Place chicken breasts in a glass baking dish. Sauté onions, garlic, and tarragon in the butter until onions become golden. Place on top of chicken. Swish wine in sauté pan and add mascarpone cheese. Allow cheese to melt (about 30 seconds), stir well to combine flavors and spoon over chicken and onions. Cover.

Bake for 1 hour.

T
OTAL
G
RAMS
16.7
G
RAMS PER
S
ERVING
4.2

4 servings

1 5-pound chicken, cut in 8 pieces

4 cloves garlic

2-inch piece ginger, peeled

2 bay leaves

2 teaspoons chili powder

1 teaspoon sea salt

2 teaspoons turmeric

1 teaspoon coriander, ground

½ teaspoon cumin

½ teaspoon cinnamon, ground

½ teaspoon cloves, ground

½ cup olive oil

1½ cups sour cream

juice of 2 lemons

Place chicken in a covered glass baking dish large enough for pieces to lie side by side.

Place next 10 ingredients in a blender and grind to a paste.

Combine paste with sour cream and lemon juice.

Dip each piece of chicken into the mixture and coat it completely. Return chicken to baking dish.

Place in refrigerator to marinate overnight.

Bake chicken covered for 45 minutes, at 350° F.

T
OTAL
G
RAMS
34.2
G
RAMS PER
S
ERVING
8.6

4 servings

4 skinless, boneless chicken breasts, pounded thin

½ cup goat cheese, crumbled

½ cup fresh basil, minced

1 tablespoon sun-dried tomatoes, softened in olive oil and minced

¼ small onion, minced

½ teaspoon oregano

½ teaspoon seasoned salt

¼ cup dry white wine

Preheat oven to 350° F.

Oil a small glass baking dish.

In a small bowl combine all ingredients except chicken and wine and blend well. Spread mixture on chicken breasts and roll them. Fasten with a toothpick. Arrange in baking dish so rolled breasts do not touch each other. Pour wine over chicken rolls.

Bake for 45 minutes.

T
OTAL
G
RAMS
15.6
G
RAMS PER
S
ERVING
3.9

4 servings

3 teaspoons olive oil

2 teaspoons sesame oil

2 teaspoons ginger, minced

2 garlic cloves, minced

4 skinless, boneless chicken breasts, cubed

4 large shiitake mushrooms, sliced thin

2 scallions, minced

8 ounces broccoli rabe, coarsely chopped

1 tablespoon Tamari soy sauce

2 tablespoons dry sherry

Heat 2 teaspoons olive oil and 2 teaspoons sesame oil in a nonstick wok or skillet. Do not allow oil to smoke. Add ginger and garlic and stir for 30 seconds. Add chicken and mushrooms and stir 3 minutes more. Remove from skillet. Stir remaining olive oil into skillet. Add scallions and broccoli rabe. Stir-fry for 1 minute. Put back chicken and mushrooms and add soy sauce and sherry.

Remove chicken and vegetables with a slotted spoon. Place on a serving plate. Boil sauce until it reduces by half. Pour over chicken and serve immediately.

T
OTAL
G
RAMS
32.5
G
RAMS PER
S
ERVING
8.1

8 patties

2 tablespoons garlic oil

1 small onion, chopped fine

1 clove garlic, minced

1 pound turkey, ground

3 tablespoons sour cream

10 pork rinds, crushed

½ teaspoon sage, minced

½ teaspoon seasoned salt

2 tablespoons walnut oil

Heat garlic oil in a nonstick skillet. Add onion and garlic and sauté until onions are golden.

Mix all other ingredients (except walnut oil) together in a bowl. Add onions and garlic and shape into eight balls. Flatten balls into patties. Heat walnut oil in skillet and sauté patties until brown on both sides.

T
OTAL
G
RAMS
7.1
G
RAMS PER
S
ERVING
0.9

4 servings

1 5-pound chicken, cut in 8 pieces

4 tablespoons garlic oil

¼ cup white wine

1 medium-size red onion, sliced thin

seasoned salt to taste

¼ cup grated Jarlsberg cheese

¼ cup grated sharp Cheddar cheese

Preheat oven to 350° F.

Wash and dry chicken. Brush with garlic oil. Place in baking dish and sprinkle with wine. Cover with onions. Salt to taste and bake, covered, for ½ hour.

Uncover, sprinkle with cheeses and bake uncovered until chicken, onions, and cheeses are crisp, about 45 minutes.

T
OTAL
G
RAMS
7.3
G
RAMS PER
S
ERVING
1.8

4 servings

¼ cup Tamari soy sauce

⅛ cup sake

1 pound bay scallops

2 tablespoons sesame oil

6 shiitake mushrooms, sliced thin

½ cup sour cream