Sure, you’ve heard about the Atkins low carb diet, who hasn’t? But now it’s all about the New Atkins Lifestyle.
Noone ever said dieting had to be dull. Here’s three New Atkins Lifestyle recipes to try at home.
Parmesan Crusted Chicken Thighs (serves 4)
Ingredients:
100g grated Parmesan
1 tbsp fresh chopped parsley
1 tsp dried basil
1 tsp paprika
Salt & pepper
1 crushed garlic clove
8 chicken thighs
2 tbsp butter
Method:
1) Mix the Parmesan, herbs, spices & seasoning.
2) Wash the chicken thighs and pat dry.
3) Grease a baking try and arrange the thighs, skin side down, on the tray and season well.
4) Fry each side of the thighs in melted butter then dip into the cheese mixture and bake at 425 degrees Celsius for 45 minutes until juices run clear.
These can be made ahead of time and frozen.
Carbs per serving – 1g
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Stuffed Courgettes (serves 4)
Ingredients:
2 courgettes
500g minced meat
1 clove garlic, crushed
1 small onion, chopped finely
3 mushrooms, diced
Salt & pepper
50g mozzarella
Method:
1) Cut the courgettes in half lengthwise. Scoop out the pulp, leaving the flesh intact and place on a foil lined baking tray and sprinkle with salt & pepper.
2) Brown the meat, garlic, onion and mushrooms and drain. 3) Fill the courgettes with the meat mixture. Cover with foil and bake at 180 degrees Celsius for 40 minutes.
4) Uncover and top with mozzarella and bake again for 10 minutes to melt the cheese.
Carbs per serving – 1g
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Atkins Lasagne (serves 8)
Ingredients:
3 tbsp oil
2 celery stalk
1 red onion
2 garlic cloves, crushed
1 tbsp rosemary
600g beef mince
400g tinned tomatoes
200ml beef stock
400ml unsweetened soya milk
2 tbsp butter
1 tbsp coconut flour (or almond flour)
100g Atkins penne pasta
80g mozzarella cheese
2 tbsp grated parmesan
Salt & pepper
Method:
1) Preheat oven to 180 degrees Celsius.
2) Cook the Atkins pasta, as directed, and leave to one side.
3) For the ragu, heat the oil over medium heat and fry the chopped celery and onion for 10 minutes until softened.
4) Add the garlic, rosemary and fry for two more minutes. Add the beef mince and cook until browned.
5) Add the tomatoes and stock and leave to slowly cook for at least 30 minutes. Top up with more stock if needed.
6) To make the béchamel sauce, add the butter and melt then immediately add the flour and stir. Add the soya milk to a saucepan gradually and stir continuously until thickened.
7) Spoon 1/3 of the béchamel sauce into a baking dish then add 1/3 of the pasta, top with mozzarella and Parmesan and then layer with the ragu and repeat this step twice until all the ingredients are used.
8) Bake for 30 minutes until cooked through and golden brown on top.
Carbs per serving – 8g
