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This weeks featured Atkins Diet Recipe

Chicken and Vegetable Soup

Carbs Per Serving : 51 total recipe, excluding artichokes and bacon
Effort: Easy
Ingredients:
5 skinless boneless chicken breast -- cooked
1 cup onions -- chopped
1 cup celery -- chopped
Cooked chopped bacon as you like
1 pint heavy whipping cream
1 teaspoon minced garlic
3 cans chicken broth -- (3 to 4)
1 1/2 teaspoons fennel seed
1 1/4 cup chopped cilantro
1 can chopped artichoke hearts
2 tablespoons capers -- or more
2 cups kale -- cut in half, then sliced
How to Prepare:
This recipe is mostly low carb and can be varied according to your
needs and taste. It is very meaty and rich. Try several different
versions with different meat and vegetables. Adjust the heat as
needed throughout the recipe to keep it simmering but don't let it get dry and burnt.
It is best to prepare the meat first so you are ready when the time
is right. I like to grill up several boneless and skinless chicken
breasts and a few green onions for a smoky flavor as the main
ingredient. Start with a large pot. Put in enough olive oil
l and/or butter to cover the bottom and heat. Next add chopped onion
and celery stalks. Let this cook until translucent. Then add
seasonings like dried or fresh rosemary and cilantro, and parsley.
Then add some dried fennel seeds. Amounts as you wish.
Next add about as much chopped up and fried bacon as you desire. I
like to buy the pre-cooked packages at the store. Let is cook over a
medium heat. Add the meat (chicken in this case). Then put in about
a cup of white or red wine. Next add two to four cans of chicken broth

and let it simmer some more. Last, you can pour
in a pint of heavy cream and stir it in. I like to chop up some
fresh kale or other greens into bite sized pieces and throw them in
last then turn off the heat. You can use Italian sausage
e instead of chicken and I've also tried chopped up lamb or beef
with good results. Again, adjust to your own diet or taste. I've
added a small amount of capers and a can of artichoke hearts (chop
the artichoke hearts into big chunks)
 

This weeks featured Salad

Orange and Onion Salad

1 each Head romaine lettuce
7 ounces Mandarin oranges -- drained
1 each Toasted sliced almonds
----------dressing----------
2 tablespoons Sugar
1/2 tablespoon Salt
1 teaspoon Tarragon
1/4 teaspoon Pepper
2 each Dashes tabasco sauce
1/3 cup Vinegar
1 each Egg yolk
3/4 cup Vegetable oil
1/2 teaspoon Dijon mustard

Place sugar, salt, tarragon, pepper, Tabasco, mustard in blender.
Slowly add vinegar and blend well. Add egg yolk, and with blender
running, slowly add oil.

Blend until desired consistency. Let dressing sit in a jar for 1 hour
before using, to blend flavours. Shake well before using.
 

This weeks featured Soup

OYSTER SOUP

Scald one gallon of oysters in their own liquor. Add one quart of rich milk to the liquor, and when it comes to a boil, skim out the oysters and set aside. Add the yolks of four eggs, two good tablespoonfuls of butter, and one of flour, all mixed well together, but in this order -first, the milk, then, after beating the eggs, add a little of the hot liquor to them gradually, and stir them rapidly into the soup. Lastly, add the butter and whatever seasoning you fancy besides plain pepper and salt, which must both be put in to taste with caution.  Celery salt most persons like extremely; others would prefer a little marjoram or thyme; others again mace and a bit of onion. Use your own discretion in this regard.