I wanted to spend this week sharing some recipes that I developed when I first started on the Atkins diet in 2010. I know many of you guys have mentioned that you can't think of what to make, and cooking fresh food on the diet has been difficult. Hopefully these will help, stay tuned all week for more recipe ideas.
And yes, that is a low carb flourless chocolate cake you see in the photo, in a couple of weeks, I will share the recipe for that as well!
1 package of fresh spinach
1 16oz jar of artichoke hearts
1 cup mayonnaise
1/3 cup freshly grated Parmigiano-Reggiano
1 cup freshly grated Monterey Jack
2 cloves garlic, minced
Low Carb Chips
8 Trader Joe's Reduced Carb Whole Wheat Flour Tortillas, cut into chip sizes
First thing's first, preheat oven to 350.
I like to throw the entire bag of spinach, with a tiny hole in the bag, into the microwave and cook it on high for about 2 minutes. While that is cooking, drain the artichoke hearts and separate (or mush) them with your fingers. Mix together all of the ingredients save for 1/4 cup of Jack and place in an oven safe container. Sprinkle the remainder of the Monterey Jack on top and allow to bake for approximately 20 minutes, until the cheese crust is golden brown at the edges.
Spread the tortilla pieces on a cookie sheet and add them to the oven in the last 10 minutes of baking. Allow to cool for at least 15 minutes and serve as an appetizer or part of a nutritious meal.
The Facts
This recipe serves 12
242 calories per serving
4 grams carbohydrates (9 grams less 5 grams fiber)
20 grams of fat
You can probably replace some or all of the mayo with yogurt too!
ReplyDeleteTrue that! That's a great idea for lower fat and calories, it would just up the carbohydrate count. I'll try it :)
ReplyDelete