Tuesday, January 8, 2013

Atkins Vegetable Salad

This recipe is actually my grandmother's recipe. She used to be a patient of Dr. Atkins (yes the real one). She has always been on the Atkins diet (although she does eat carbs once and a while). I mean she is 88- who goes 50 some years without eating carbs. Now I think she's on the cookie diet..who knows?!
But this recipe is actually really, really tasty. I haven't anyone who doesn't like it.

Atkins Vegetable Salad
Medium head of broccoli
Medium head of cauliflower
1 1/2 cups of baby carrots

1/2 packet of Equal
2 tbsp. of Olive Oil Enhanced Low Fat Mayo
3 tbsp. balsamic vinegar
1 tbsp. red wine vinegar
Jane's Crazy Salt (It is essential that you use this- You cannot substitute this- it will ruin the recipe)

1. soak the broccoli and carrots in salt water for 20 minutes (it is important to do that to get rid of the bugs)
2. cut the broccoli florets off and cook in a pot of water until it is softened- NOT too soft but cooked when it is still firm (about 8 minutes)
3. repeat the same thing with the cauliflower (cutting into florets) and carrots (baby carrots into 1/4s)
4. as soon as you finish cooking each vegetable drain well with a towel until all the water is out
5. pour all three vegetables into a bowl and pour the dressing over and stir well
6. allow it to marinate for at least 8 hours or overnight
7. add some more seasonal salt and stir and enjoy!!

Mushroom Chicken with Mashed Potatoes

This dish was actually inspired by a dish I saw at a Bar Mitzvah. They had this chicken with a creamy mushroom sauce and normally I don't eat mushrooms- I just don't like them very much, but this was tremendously good- I went up for seconds and then thirds! I sort of made up my own recipe since I didn't have the one they used but I promise you mine came out just as good!!! My entire family raved about it and said the worst part was that it had to end....So here you go!

Mushroom Chicken with Mashed Potatoes
6oz of boneless chicken legs or chicken breasts (both work fine) 
1 cup of heavy cream or non dairy creamer
4 tbsp. of unsalted butter or margarine
olive oil
1/4 tsp. of onion powder
garlic clove
2 large russet potatoes
8oz can (or more if you like) of mushrooms 

1. boil water
2. clean the chicken
3. peel the potatoes and place into water once it boils  
4. put about a tbsp of live oil onto a large skillet and heat
5. place the chicken down and sprinkle with salt and pepper - cook each side for about 8-10 minutes turning over frequently until the chicken is fully cooked- Remove from heat
6. melt 3 tbsp. of butter/margarine then add some oregano, 1 clove of garlic (crushed) 1/4 tsp. onion powder and cream- stir until it is somewhat thick (about 7 minute)-
7. Add in the mushrooms (if you like more you can add 2 cans)
8. cut the chicken up and pour into cream and stir well- Reheat
9. by now the potatoes should be done- you want to remove them from the water and then mash them- add 1 tbsp. of unsalted butter or margarine and a a dash of salt
10. pour the creamy mushroom chicken blend on top of the potatoes and serve!