Free Dr. Atkins' New Diet Cookbook by Robert C. Atkins

Add oil, olives, parsley, sour cream, and chopped yolk.
    Beat well with fork. Chill for several hours.
    T OTAL G RAMS 9.3
G RAMS PER T ABLESPOON 0.3
Dressing of the House
    10 tablespoons
    2 tablespoons olive oil
    4 tablespoons vegetable oil
    2 tablespoons tarragon vinegar
    1 teaspoon seasoned salt
    1 teaspoon Dijon mustard
    ¼ teaspoon garlic powder
    1 tablespoon mayonnaise
    ¼ teaspoon sugar substitute
    Put all ingredients in screw-top jar. Close jar and shake until everything is well blended. Refrigerate.
    T OTAL G RAMS 3.8
G RAMS PER S ERVING 0.4
Thousand Island Dressing
    20 tablespoons
    6 scallions
    1 kosher dill pickle
    2 tomatoes
    ½ teaspoon garlic powder
    1 teaspoon seasoned salt
    2 tablespoons olive oil
    2 tablespoons tarragon vinegar
    2 tablespoons mayonnaise
    Chop scallions, pickle, and tomatoes together in wooden chopping bowl. Add rest of ingredients and mix well. Refrigerate.
    T OTAL G RAMS 18.8
G RAMS PER T ABLESPOON 0.9
Creamy Celery-Seed Dressing
    19 tablespoons
    ½ cup sour cream
    ½ cup mayonnaise
    2 tablespoons tomato sauce
    ½ teaspoon Worcestershire sauce
    ½ teaspoon celery seed
    ½ teaspoon seasoned salt
    Combine all ingredients in a screw-top jar. Shake well. Refrigerate.
    T OTAL G RAMS 9.1
G RAMS PER T ABLESPOON 0.5
Dill Vinaigrette Dressing
    16 tablespoons
    4 tablespoons tarragon vinegar
    2 tablespoons olive oil
    6 tablespoons safflower oil
    2 tablespoons chopped olives
    ¼ teaspoon dry mustard
    1 teaspoon Dijon mustard
    1 teaspoon lemon juice
    ¼ teaspoon garlic powder
    2 teaspoons dry dill (or 3 tablespoons chopped fresh dill)
    ½ packet sugar substitute
    1 organic egg, beaten until frothy
    Place all ingredients in a screw-top jar. Shake well. Refrigerate.
    T OTAL G RAMS 9.0
G RAMS PER T ABLESPOON 0.6
Curry Dressing
    14 tablespoons
    4 tablespoons tarragon vinegar
    2 tablespoons olive oil
    6 tablespoons safflower oil
    1 teaspoon lemon juice
    ½ teaspoon curry
    1 tablespoon sour cream
    ¼ teaspoon garlic powder
    1 teaspoon sesame seeds
    ½ teaspoon seasoned salt
    1 organic egg, beaten until frothy
    Place all ingredients in a screw-top jar. Shake well. Refrigerate.
    T OTAL G RAMS 7.4
G RAMS PER T ABLESPOON 0.5
Italian Dressing
    14 tablespoons
    ½ cup olive oil
    ¼ cup wine vinegar
    1 clove garlic, minced
    ½ teaspoon seasoned salt
    ¼ teaspoon pepper
    Combine all ingredients in a screw-top jar. Shake well. Refrigerate. Shake again before serving.
    T OTAL G RAMS 5.1
G RAMS PER T ABLESPOON 0.4
Parmesan Caesar Dressing
    14 tablespoons
    4 tablespoons tarragon vinegar
    2 tablespoons olive oil
    6 tablespoons safflower oil
    1 teaspoon lemon juice
    ¼ teaspoon dry mustard
    2 teaspoons Dijon mustard
    1 teaspoon grated Parmesan cheese
    ¼ teaspoon garlic powder
    1 teaspoon seasoned salt
    ½ packet sugar substitute
    1 organic egg, beaten until frothy
    Place all ingredients in a screw-top jar. Shake well. Refrigerate.
    T OTAL G RAMS 7.4
G RAMS PER S ERVING 0.5

 
Meat
Oriental Beef Stir Fry
    4 servings
    ½ pound spinach, steamed and drained
    1½ pounds beef tenderloin
    6 tablespoons hot sesame oil
    4 tablespoons Tamari soy sauce
    pepper to taste
    ½ pound shiitake mushrooms, sliced thin
    1 onion, sliced thin
    4 ounces bamboo shoots, cut into thin strips
    3 stalks celery, cut into thin strips
    2 tablespoons sake
    ½ cup
Beef Stock
( page 70 )
    Drain spinach well. Cut meat into thin strips and sauté in a large skillet using half of the hot sesame oil. Brown meat on both sides. Sprinkle with 2 tablespoons soy sauce and pepper. Remove meat from skillet. Put mushrooms, onion, bamboo shoots, and celery into skillet with remaining oil. Sauté for 3 minutes. Return beef to pan, add spinach and toss with remaining soy sauce, sake, and stock. Cook over low heat for 6–8 minutes or to desired doneness.
    T OTAL G RAMS 37.2
G RAMS PER S ERVING 9.3
Kayzie’s Rabbit
    6 servings
    1 3–4 pound frying rabbit
    ½ cup olive oil plus olive oil for sautéing
    juice of 1 large lemon
    ½ teaspoon rosemary
    ½ teaspoon fennel