DH back on Atkins. Need inspiration for new ideas to cook for him...

M

music-city-missy

Well-known member
He's not following it strictly and is probably more closely following the South Beach but it's his own version of Atkins. He heard all the latest about how Adkins really is best and it's worked for him in the past so here I go again......What recipes have you posted that you think would work?

He doesn't like beef roasts - mainly burgers and steaks when it comes to beef

Seems to prefer chicken

Will eat some pork

Not much on fish - doesn't like salmon but does like cod

Likes crab but will only tolerate shrimp

Doesn't like me to use garlic (though now that I desensitize it, he doesn't notice or complain - and I NEVER use powerers)

Doesn't like much onion or shallots

Doesn't like brussel sprouts, cabbage, asparagus, avocado or just much green stuff except green beans

So you can see when I start to try and put gether flavors and semi-low carb veggies, it's hard since the veggies he likes are corn, tomatoes.....

 
I have a lot of green bean recipes if you'd like me to post them. It's a

favorite of hubby's, and we have them at least once or twice a week.

I am doing my own version of South Beach... but I like both chicken and fish, so it's easy for me. How about "Chicken Legs Roasted with Middle Eastern Spices" - it's very moist - "Coconut Chicken", "Moroccan Chicken", "Chicken Creole"? Any of these interest you? I can post if you want.

Crab-stuffed pork? Wasabi crab? Crab Gumbo? (Just let me know.)

 
Here I go again: Provencal Braised Chicken. Not a grain of starch in it....

though I ususally serve it with rice. The sauce is out of this world, and despite the head of garlic, it's very mild from the long simmering. It would be good over green beans.

PROVENCAL BRAISED CHICKEN

(Adapted from "Classic Home Cooking" by Mary Berry and Marlene Speiler. (theirs uses a whole chicken). Good homemade stock, if you have the time, makes a big difference in this recipe)

1 cut-up chicken
Salt
Ceyenne pepper
Herbs de Provence
1 head of garlic, cloves peeled
1 red bell pepper, diced
1 carrot, diced
6 parsley sprigs
1-1/2 cups (or more) chicken stock
1 cup red wine vinegar
1 Tbs. tomato paste
Chopped parsley (to garnish)

Preheat over to 375*

Season the chicken generously with salt, ceyenne and herbs de Provence. Place skin-side-up in a skillet, interspersed with the garlic, red pepper and carrot. Tuck in the parsley sprigs and pour on stock to almost cover the chicken.

Cover the skillet and braise in the oven until chicken is just cooked through, about 30 minutes. (The breasts may be done sooner than the rest.)

Remove the chicken from the skillet and set aside. Place the skillet on the stove, off center, and simmer until vegetables are very soft, about 45 minutes, skimming most of the fat that collects to one side. Remove the parsley, puree the skillet's contents in a blender and return to the skillet. Continue to reduce sauce until thickened.

Meanwhile, reduce the vinegar in another saucepan to 3 Tbs.

Add the reduced vinegar and tomato paste to the sauce and correct seasoning. Reduce further if necessary. Return the chicken to the pan to reheat gently. Serve on a platter, sprinkled with chopped parsley

(This is great to make ahead: chill the chicken while you finish the sauce. Cool the sauce over ice until almost gelled, pour over the chicken and refrigerate. It will keep several days.)

 
Joe, shouldn't this be in T&T? Randi and Jennifer both really seemed to like it. And a ?>>

I'm planning to make this the next time I can get a good chicken from Whole Foods. What brand of Vinegar do you use? I'd think that would make a big difference in taste and they sure do vary. I'm using Laurent du Clos as an all purpose right now, it's really good, but I have a Napa Valley Harvest CAbernet Sauvignon that's delicious for salads and to me, expensive. Do you think it would make a difference?

 
True confessions time: I use the plain old Pompei brand, in a 2-qt. bottle from Smart&Final

LOL, I have better vinegar in the house, and I've been meaning to try it, but I usually make this in quantity and I never have enough of the good stuff for that. I wouldn't use anything too expensive because it gets reduced so drastically.

I'd be happy to post the recipe in T&T if someone seconds the motion.

 
Atkins Diet is considered Dangerous because of the high sodium nitrate in some of the meats allowed

and cheeses too are allowed and are full of fats and cholesterol. The diet also calls to block all whites but some whites, in monderation is a balance and not bad. The diet also states to not eat fruit for the first 2 weeks, fruits are good and should not be eliminated from a balanced diet. An elimination of all carbs does not creat a healthy balance. Moderation of all food groups should be in a healthy diet along with exercise. Fiber intake from cereals and vegetables is excellent because it causes a person to be full and regulated. I am not kidding, several of my coworkers (all under the age of 45) went on the atkins diet, of the 5 who did, 2 had their gallbladder removed reason: Too much meat, cheese and because no carbohydrates to absorb excess oils & fat, the gallbladder is over taxed. These poor women lost their gallbladders over an unhealthy diet, quite sad if you ask me. Doctors hate this diet.

 
Well, maybe SOME doctors. My cardiologist says it's a great diet to go on for a short period of

time because the weight drops off fast.

 
I'll second that, it's an easy and very good recipe. I'm overdue for another one smileys/smile.gif

 
it also lowers cholesteral and blood pressure. cardiologist love this diet.

also, I've been on it for at least year for health reasons. I'm bored but healthy smileys/smile.gif

 
I think they (doctors) say that because the carbs are so low, the

fats don't metabolize fully, and that's why it's not unhealthy, for a short period of time.

Say, if you had the same amount of fat as you eat on the Atkins diet, and had a normal amount of carbs, then it would be unhealthy.

My doctor says to beware of too much protein. But that's for ME. Good luck!

 
This looks like a winner but I'll have to cut the garlic....

I keep working a little more into the dishes as I go an so far he hasn't caught onto my sneaking it in. I know that what makes him sick is the dried granulated stuff that restaurants use so it's funny to watch as I sneak it in foods and he eats it with no problems. Me, I can't get enough garlic to satisfy my taste!

 
Yes please post....

any and all of those - I particularly can't wait to see the chicken with middle eastern spices and the wasabi crab - YUM! I might even eat those.

 
So so on salads but cauliflower, NO WAY - swears it was not meant for human consumption....

see how much fun it is for me to cook around my house??? I am like a short order cook - cooking three dishes - one for him, one for teenage daughter who is actually less picky than her dad and then all my gourmet fantasies for me.....

 
Sounds sadly familiar, except DH will usually eat my weird recipes. He'd be just as happy

eating popcorn for dinner.

 
It would still be good with a few cloves, and after simmering and purreeing, there's no bite left.

 
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