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Atkins Induction Recipe

Enjoy atkins induction recipe that jump start your weight loss

atkins induction_recipeAtkins Induction Recipes - The recipes in Atkins induction phase generally contain no more than 7 grams of Net Carb per servings. Do not use any fruits, cheese, pasta and starchy vegetables such as potatoes, grains nuts, seeds or legumes for atkins induction recipe.


Atkins Induction Recipe 1 - Buffalo Chicken Wings (6 servings, Net Carbs - 5.5 gram per serving)

1 egg
1 cup Canola Oil
1 cup cider vinegar
1 teaspoon salt
1 teaspoon pepper
Cayenne pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
2 pound chicken wigs

1. Heat oven to 450 degree F. Beat egg in a medium bowl. Add oil and beat until combined. Add vinegar, salt, pepper, cayenne, garlic powder, and celery salt; stir until well combined

2. Cut chicken wing in half at joint, remove wing tips and discard. Dip chicken pieces into marinate and arrange on large baking pan.

3. Bake 20 minutes, turning and brushing with marinates for several times, until wings are crisp. Remove From oven, and arrange on warm platter to serve.

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Atkins Induction Recipe 2 - Smoked Whitefish with Cucumbers (4 servings, 2.5 grams Net Carbs per serving)

1 cucumber, peeled and cut in half length wise
1/2 cup sour cream
2 tablespoon white horse radish, patted dry
1/2 tablespoon Tabasco (optional)
6 ounces smoked whitefish, bones removes, flaked
2 tablespoons finely chopped parsley

1. Remove seeds from cucumber halves, with a small spoon. In a bowl, mix sour cream, horseradish and Tabasco until well combined. Stir in whitefish

2. Fill cucumber with whitefish mix. Sprinkle with parsley. Cut each half into 1 inch pieces and transfer to a serving platter

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Atkins Induction Recipe 3 - Smoked Turkey Roll-Ups (4 servings, 2.5 grams Net Carbs per serving)

1/2 cup mayonnaise
1 tablespoon chopped sundried tomatoes in oil
1/4 teaspoon pepper
8 slices smoked turkey breast (about 8 ounces)
1 cup washed and dried watercress, large stems removed

1. Mix mayonnaise, sundried tomatoes, pepper until well combined. Spread mixture evenly over turkey slices

2. Top each slice with one eight of watercress. Roll up tightly. Cut each roll into thirds on the diagonal.

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Atkins Induction Recipe 4 - Chicken and Ham Soups (4 servings , 3 grams Net Carbs per serving)

1 tablespoon olive oil
2 tablespoon chopped parsley
2 cans (14 1/2 ounces) cans reduced sodium chicken broth, plus 1 cup water
1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes
4 ounces ham chopped
1/2 teaspoon dried sage leaves
1 lemon
1/2 teaspoon salt
1/2 teaspoon pepper

1. Heat oil in a large saucepan over medium heat. Add shallot; cook 1 minute, until softened. Add broth water, chicken, ham and sage. Bring to boil. Reduce heat to low. Cook for 5 minutes, until chicken is almost cooked through

2. Add 1 teaspoon grated lemon rind, 2 teaspoon lemon juice, salt and pepper. Cook 2 to 3 minutes more.

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Atkins Induction Recipe 5 - Pepper and Zucchini Soup (4 servings, 3 gram net carbs per serving)

1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped shallot
1/2 teaspoon curry powder
1 medium yellow bell pepper
2 teaspoons minced fresh cilantro
1 medium zucchini, peeled and coarsely chopped
3/4 cup chicken broth, divided
3/4 teaspoon salt
2 tablespoon sour cream at room temperature

1. Heat oil in small skillet over medium heat, add shallot and cooked 1 1/2 minutes, until softened. Add curry and cook 30 seconds. Cool.

2. Finely diced enough pepper to equal 4 tablespoons, toss with cilantro in to a bowl, and set aside for garnish.

3. Coarsely chop remaining pepper and place in a blender with zucchini, 1/4 cup broth, and salt. Puree mixture on low, increasing gradually to high, until it is as smooth as possible, scraping side of blender if necessary. Add remaining broth and shallot mixture and puree until smooth. Add sour cream and pulse to blend lightly.

4. Evenly divide soup in shallow bowls, sprinkle centers with pepper-cilantro to garnish and the pepper and zucchini soup is ready to serve.

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Atkins Induction Recipe 6 - Stir Fry Chicken with Basil (4 servings, 2.5 gram net carbs per serving)

1 3/4 pounds boneless, skinless chicken breast halves, cut into 2 inch by 1 inch pieces
2 tablespoon Asian fish sauce
1 tablespoon soy sauce
1 tablespoon water
1 packet sugar substitute
2 tablespoon canola oil
2 green onions, thinly sliced
3 garlic cloves, finely chopped
1/4 teaspoon red pepper flakes
1 cup lightly packed small basil leaves

1. Combine chicken, fish sauce, soy sauce water and sugar substitute in a bowl and let stand for 30 minutes

2. Heat a large skillet over medium-high heat and add oil. Heat until hot but not smoking. Add green onions and stir fry 2 minutes, until softened. Add garlic and red pepper and stir fry 30 seconds.

3. Remove chicken from marinate with slotted spoon and add to onion mixture. Stir fry about 3 minutes, until chicken is almost cooked through. Add the marinade and stir fry mixture 30 seconds, until liquid boils. Remove from heat and stir in basil. Transfer to serving bowl.

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Atkins Induction Recipe 7 - Sage Chicken with Bell Pepper (3 servings, 3 grams net carbs per serving)

4 boneless chicken breast halves with skin
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
12 fresh whole sage leaves, plus 1 teaspoon chopped
1 tablespoon butter
2 tablespoon canola oil, divided
2 bell pepper of any colors, cut into thin strips
1 cup water

1. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Use finger to loosen the skin of each chicken breast half, then 3 sage leaves under the skin.

2. Heat oven to 200F. In a large ovenproof skillet over medium-high heat, melt butter in 1 tablespoon oil. Cooke chicken 7 to 10 minutes per side, until browned and cooked through. Transfer to serving platter, tent with foil, and place in warm oven.

3. Wipe out skillet with a pepper towel. Heat remaining tablespoon oil over medium high heat until it shimmers. Add bell peppers; sprinkle with remaining salt and pepper. Add 1 cup of water to the skillet. Cook peppers partially cover, 20 minutes, until softened and curled. Stir in chopped sage during last 5 minutes of cooking time.  Serve pepper of chicken.

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Atkins Induction Recipe 8 - Salmon Burger (6 servings 1.5 grams Net Carbs per serving)

2 salmon fillets, skinned and chopped (about 1 pounds)
2 tablespoon chopped red onions
1 egg
2 tablespoons grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon pepper
1 tablespoon olive oil

2 ounces cream cheese
1/4 cup heavy cream
1/4 cup chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon pepper

1. For Burgers. Combine salmon, red onion, egg, rind, juice and pepper. Form into 4-inch patties. Chill at least 2 hours.

2. For SAUCE. In a small sauce pan or microwave-safe bowl, melt cream cheese with heavy cream. Cool a few minutes. Stir in dill, salt and pepper, set aside.

3. Heat Oil in a large non-stick skillet over medium heat. Cook patties 3 minutes per side or until cooked though. Serve topped with sauce.

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Atkins Induction Recipe 9 - Tuna Steak (4 servings 1 gram Net Carb per serving)

2 tablespoons grated lemon rind
2 tablespoons kosher salt
2 tablespoons ground coriander
1 1/2 teaspoons freshly ground pepper, plus more to taste
1 1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
4 tablespoons olive oil, divided
4 (1-inch-thick) tuna steaks (about 1 1/2 pounds)
2 cup baby greens (meslun)
1 tablespoon balsamic vinegar
Salt and pepper to taste

1. In a small bowl, combine lemon rind, salt, coriander, 1 1/2 teaspoons pepper, ginger, and cinnamon. Stir n 2 tablespoons oil, mix well. Rub mixture onto tuna steaks.

2. Heat 1 tablespoon oil in a large skillet over high heat until it shimmers. Add tuna steaks and cook for 4 minutes turning once halfway though cooking time, until seared. If you prefer your fish well done, increase cooking time 1-2 minutes per side.

3. While fish is cooking, toss green with vinegar and remaining tablespoon of olive oil. Add salt and pepper to taste. To serve, cut fish into 1/4 inch slices and place on greens.

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Atkins Induction Recipe 10  - Lamb Chops with Spinach (4 servings 1 gram Net Carb per serving)

2 tablespoons curry powder
1 1/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground cinnamon
8 lamb rib chops
1 tablespoon canola oil
2/3 cup sour cream
1 small garlic clove, pushed through a press
2 (10 ounces) bags fresh spinach leaves, cooked

1. Heat oven to 350F. Combine curry, 1 teaspoon salt, pepper, and cinnamon in a cup. Sprinkle each side of lamb chops with 1 teaspoon of spice mixture.

2. Heat oil in a large skillet over medium high heat; add 2 chops and cooked 1 1/2 minutes per side, just until deep brown. Transfer to broiler pan. Repeat browning process with the remaining 6 chops.

3. Bake chops for 3 to 4 minutes, until just pink in center or to desired doneness.

4. Stir sour cream, garlic, and remaining salt into the hot spinach; serve with chop.

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