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Press Release Source: Atkins Health and Medical Information Services
Controlled Carbohydrate Nutrition & Food Newsletter
Wednesday October 1, 10:01 am ET
Volume 1, Issue VII October 2003
NEW YORK, Oct. 1 /PRNewswire/ -- Dinner parties are a great way to create an intimate social setting for family, friends and business colleagues, and while all dinner parties take planning, it is particularly true for hosts who choose to offer their guests a low carbohydrate meal. Creating an elegant, satisfying and delicious meal for guests without excessive carbohydrates is getting easier by the day. As supermarkets and health food stores stock an ever-growing array of prepared, low carbohydrate products, menu options grow and hosts are able to prepare favorite dishes and multiple-course meals that are both low in carbohydrates and high in style.
The October edition of the Controlled Carbohydrate Nutrition & Food Newsletter, provided by Atkins Health & Medical Information Services (AHMIS), incorporates featured low carbohydrate foods with a collection of Atkins-friendly recipes that work well together to give you healthy alternatives to traditional at-home entertaining. We stand ready to provide you with any additional information, images, the latest research studies and access to interviews with our experts. Visit www.atkins.com for information about maintaining a controlled carbohydrate lifestyle.
TAKE ADVANTAGE OF ATKINS WITH THESE FEATURED PRODUCTS
The following featured foods are part of a growing line of low carbohydrate products from Atkins Nutritionals, Inc. Please visit www.atkins.com to see the entire selection of new Atkins® ingredients, convenience foods and snacks. We will gladly provide you with samples of these and any other Atkins® products on the Web site upon request.
ATKINS QUICK QUISINE(TM) PASTA SIDES
Pasta, once considered "taboo" on the weight-loss phases of Atkins, can now be enjoyed by controlled carbohydrate enthusiasts with the introduction of Atkins Quick Quisine(TM) Pasta Sides. Available in three savory flavors, Fettuccine Alfredo, Pesto Cream and Elbows & Cheese, Atkins Quick Quisine(TM) Pasta Sides only have 7-8g Net Carbs per 2-oz. serving.
ATKINS(TM) SWEET DRESSINGS
Most salads make great low carbohydrate dishes, but traditional salad dressings are often loaded with carbohydrates. To conquer this carbohydrate dilemma, Atkins has introduced a line of sweet dressings in three varieties, "Sweet as Honey" Mustard, Poppy seed and French. These versatile dressings can be used on a variety of salads or to marinade fish, meat or poultry before grilling or baking. Atkins(TM) Sweet Dressings were exclusively formulated for Atkins with Splenda® and have only 1g Net Carb or less per serving.
ATKINS KITCHEN(TM) SUGAR FREE SYRUPS
Dessert can be tricky for people watching their sugar intake. That's why Atkins has introduced Atkins Kitchen(TM) Sugar Free Syrups. With no sugar, 0g of Net Carbs, all-natural flavors and no aspartame, these syrups complement many low carbohydrate treats. Available in six flavors-cherry, chocolate, raspberry, hazelnut, strawberry and vanilla-these syrups can be added to seltzer for a refreshing alternative to soda, or to sweeten and flavor tea or coffee. Use in baking, or pour over desserts for added flavor.
QUICK TIPS
-- For crunchier toast or making dry breadcrumbs, place low carbohydrate
bread slices in a medium oven until crisp, about 10 minutes. A toaster
only crisps the outside layer of bread.
-- Small shrimp do not need to be deveined for cooking. Larger ones do: A
black line running down the back of a shrimp is unsightly. Devein
shrimp before cooking, using a small paring knife to do the job
quickly.
-- Wipe mushrooms clean with a soft brush or damp paper towel just before
using. Don't soak under running water, which will make them absorb too
much liquid.
-- If you don't have a vegetable steamer, use a small colander that will
fit inside your pot.
A DINNER PARTY MENU WITH EVERYTHING
EXCEPT THE EXCESSIVE CARBOHYDRATES
Atkins Nutritionals food editor, Stephanie Nathanson, provides these Atkins-friendly recipes to make any dinner party an event to remember. All recipes can easily be doubled for a larger party.
BAKED BRIE WITH SUN-DRIED TOMATOES AND PINE NUTS
Serve this classic appetizer with low carbohydrate crackers or toasted slices of Atkins Bakery(TM) Bread.
Servings: 6
Prep time: 5 minutes
Bake/Cook time: 10 minutes
Per serving:
Carbohydrates: 0.5g
Net Carbs: 0.5g
Fiber: 0g
Protein: 8g
Fat: 11.5g
Calories: 137
Ingredients:
1 round (8 ounces) Brie cheese
1 tablespoon finely chopped sun-dried tomatoes in oil, lightly drained
1 tablespoon chopped fresh parsley
1 tablespoon pine nuts
Directions:
1. Heat oven to 450 degrees F. With a sharp knife, trim white rind off
top of cheese. Place cheese in a pie plate. Mix sun-dried tomatoes and
parsley. Spread evenly over surface of cheese. Sprinkle with pine
nuts.
2. Bake 10 minutes until heated through.
BAKED STUFFED MUSHROOMS WITH SAUSAGE AND MOZARELLA
Guests will enjoy this easy-to-prepare and savory starter, which makes an excellent accompaniment to a chilled glass of dry white wine.
Servings: 24
Prep time: 35 minutes
Bake/Cook time: 10 minutes
Per serving:
Carbohydrates: 1g
Net Carbs: 1g
Fiber: 0g
Protein: 2g
Fat: 2.5g
Calories: 32
Ingredients:
1 pound (about 24) large fresh white mushrooms, cleaned
2 tablespoons vegetable oil, divided
4 ounces bulk Italian sausage
1/2 cup sliced green onions
2 garlic cloves, forced through a press
1/2 teaspoon Italian seasoning
1/2 cup plus 2 tablespoons shredded mozzarella cheese, divided
2 tablespoons grated Parmesan cheese
Directions:
1. Heat oven to 400 degrees F. Remove stems from mushrooms; finely chop
enough stems to equal 1/2 cup and reserve. (Save remaining stems for
another use.) Place mushroom caps in a bowl and toss with 1 tablespoon
oil. Arrange caps cavity side up on a shallow baking pan; set aside.
2. Heat remaining 1 tablespoon oil in a small skillet over medium heat.
Add sausage, green onion, garlic, Italian seasoning and reserved
chopped mushroom stems. Cook while stirring, breaking sausage into
smaller pieces with a fork, for about 5 minutes, until cooked through.
Remove from heat; add 1/2 cup mozzarella and the Parmesan cheese,
stirring just until cheese melts.
3. Stuff mushroom caps with sausage mixture; sprinkle with remaining
2 tablespoons mozzarella. Bake 10 to 15 minutes, until mushrooms are
tender.
SHRIMP BISQUE
This dish is a simple variation on traditional bisque. Our version contains fewer carbohydrates but maintains the flavor.
Servings: 4
Bake/Cook time: 30 minutes
Per serving:
Carbohydrates: 6.5g
Net Carbs: 3.5g
Fiber: 3g
Protein: 28g
Fat: 24.5g
Calories: 359
Ingredients:
2 tablespoons butter
1 small onion, chopped
2 cups bottled clam juice
2 tablespoons ThickenThin(TM) Not Starch Thickener (Available in health
food stores and from expertfoods.com)
1 pound cooked shrimp, divided
1/2 teaspoon dried tarragon
2 tablespoons tomato paste
3/4 cup heavy cream mixed with 3/4 cup water
Salt and pepper
Directions:
1. Melt butter in a medium soup pot over medium heat. Cook onion
5 minutes, until softened. Stir in clam juice and bring to a boil.
Reduce heat and simmer 10 minutes. Stir in thickener; whisk until
smooth. Separate 8 shrimp; mix the rest in the pot and cook 1 minute,
until heated through.
2. Puree soup in a blender in batches; return to pot. Whisk in tarragon,
tomato paste and cream mixture. Bring to a simmer; cook 3 to 4 minutes
for flavors to blend. Season to taste with salt and pepper. Transfer
to bowls; garnish with remaining shrimp.
CHICKEN CORDON BLEU
Quite similar to Italian chicken saltimbocca, this prosciutto-Gruyere-flavored chicken breast is one of the easiest gourmet dishes to make.
Servings: 4
Prep time: 25 minutes
Bake/Cook time: 35 minutes
Per serving:
Carbohydrates: 4.5g
Net Carbs: 3g
Fiber: 1.5g
Protein: 50g
Fat: 34g
Calories: 541
Ingredients:
4 boneless, skinless chicken breast halves
4 ounces thinly sliced prosciutto
4 ounces Gruyere cheese, cut in 1/2" strips
1 egg
1/4 cup milk
1/4 cup Atkins Quick Quisine(TM) Bake Mix
1/4 cup finely ground almonds
1/4 cup Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
2 tablespoons canola oil
Lemon wedges
Directions:
1. Heat oven to 400 degrees F. Butterfly chicken breasts: Place each
breast half on a cutting board and make a horizontal slit through the
thicker side, cutting almost to the opposite side. Open breast to form
two flaps.
2. Place a quarter of the prosciutto and Gruyere on one side of each
breast half, leaving a 1/2" border. Fold chicken over filling.
3. In a shallow bowl, mix egg with milk. In a shallow plate, combine bake
mix, almonds, Parmesan cheese, salt and pepper. Carefully dip each
piece of chicken first in milk mixture, then in crumb mixture to coat.
4. Place butter and oil on a baking sheet; melt in oven. Place chicken on
baking sheet. Turn to coat in butter mixture. Bake about 35 minutes,
turning once halfway through cooking time, until browned on the
outside and cooked through. Serve with lemon wedges.
BROCCOLI FLORETS WITH LEMON BUTTER SAUCE
Mustard, chopped herbs or citrus rind may be added to the sauce to vary its flavor.
Servings: 4
Prep time: 10 minutes
Bake/Cook time: 15 minutes
Per serving:
Carbohydrates: 6.5g
Net Carbs: 4g
Fiber: 2.5g
Protein: 3g
Fat: 14.5g
Calories: 166
Ingredients:
1 large head broccoli, broken into florets
1 small shallot, finely chopped
2 tablespoons white wine
1 tablespoon lemon juice, divided
1/2 stick (2 ounces) cold, unsalted butter, cut into small pieces
Salt
White pepper
Directions:
1. Cook florets in a large pot of lightly salted water 5-7 minutes, until
tender. Drain; return to pot to keep warm while you prepare sauce.
2. Place shallots, wine and 1 tablespoon lemon juice in a small saucepan
over medium heat. Simmer until reduced to 1 tablespoon. Reduce heat to
very low; stir in a few small pieces of butter, swirling with a wire
whisk until mostly melted. Gradually add the remaining butter,
whisking constantly until sauce is smooth. Season with salt, white
pepper and remaining lemon juice to taste. Do not allow sauce to boil.
Pour sauce over broccoli.
RASPBERRY CHEESECAKE IN A CUP
Finish the evening with decaffeinated tea or coffee and our variation on this traditional dessert.
Servings: 4
Prep time: 10 minutes
Bake/Cook time: 30 minutes
Chill time: 1 1/2 hour
Per serving:
Carbohydrates: 7g
Net Carbs: 5g
Fiber: 2g
Protein: 8.5g
Fat: 33.5g
Calories: 358
Ingredients:
Cheesecake:
1 package (8 ounces) cream cheese, at room temperature
2 large eggs
1/2 cup heavy cream
3 packets sugar substitute
1/4 teaspoon almond extract
1/4 teaspoon freshly grated lemon peel
Topping:
1/2 pint fresh raspberries
3 tablespoons Atkins Kitchen(TM) Sugar Free Raspberry Syrup
Directions:
1. Heat oven to 325 degrees F. Place four 6-ounce custard cups in a large
roasting pan.
2. Process all cheesecake ingredients in a food processor until smooth,
stopping when necessary to scrape down sides of processor.
3. Pour batter into cups. Add enough boiling water to roasting pan to
come halfway up sides of cups. Cover with foil; bake 30 minutes. Turn
oven off and let stand 20 minutes. Remove from oven, uncover and cool
completely. Cover cups with plastic wrap; transfer to refrigerator to
chill.
4. When ready to serve, toss raspberries with syrup. Evenly top
cheesecakes with raspberries. Let stand at room temperature 15 minutes
before serving for maximum creaminess.
Need more options to follow a controlled carbohydrate lifestyle? Choose from hundreds of low carbohydrate recipes in the Food and Recipes section at http://atkins.com/food/index.html.
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Source: Atkins Health and Medical Information Services
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