Dec 1, 2003 13:44 ET

Controlled Carbohydrate Nutrition & Food Newsletter

NEW YORK, Dec. 1 /PRNewswire/ -- In the midst of the holiday season, millions of Americans reflect on the past year and speculate on the year to come. They consider what changes might improve their lives and the lives of their loved ones, and New Year's resolutions start to tickle at the backs of their minds. Every year, vows to quit smoking, to exercise regularly and to lose weight are made, and most of them are forgotten or abandoned just as quickly.


Traditionally, weight loss and weight management have been among the most popular New Year's resolutions. Even people who are already following the Atkins Nutritional Approach(TM) often experience fresh determinations as they are about to enter the New Year. Perhaps they've taken a break from their controlled carbohydrate lifestyle, or they've slipped up during the holidays and regained a few of the pounds they had shed on Atkins, and want to get back on track. Whether longtime enthusiasts or newcomers to Atkins, anyone will benefit if he or she does some preparation in approaching weight management goals for the New Year.


"Don't try to do everything at the same time," says Atkins Nutritionals' Food Editor Stephanie Nathanson. "If you attempt too many significant lifestyle changes all at once, it will only damage your resolve. Instead, prioritize your resolutions and approach each with care until you have integrated good habits into your lifestyle. If you make your initial goals small and easy to attain, they will be no less significant, but will give you the sense of accomplishment you need to stick with them."


The December 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 people the variety they need to stick to their New Year's resolutions. 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


December's 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(R) ingredients, convenience foods and snacks. We will gladly provide you with samples of these and any other Atkins(R) products on the Web site upon request.


ATKINS MORNING START(TM) CEREALS


Atkins(R) introduces a line of breakfast cereals that make good carbohydrate sense. The Atkins kitchen has combined crispy flakes blended with favorite breakfast flavors to create three delicious varieties. Available in Blueberry Bounty with Almonds, Banana Nut Harvest and Crunchy Almond Crisp, Atkins Morning Start(TM) Cereals have no added sugar, no trans fats and are high in fiber, protein and folic acid. These cereals are a quick, delicious and satisfying way to start the day and have only 3g Net Carbs per serving.


ATKINS BAKERY(TM) READY-TO-EAT BAGELS


Atkins(R) presents Atkins Bakery(TM) Ready-To-Eat Bagels. Like traditional bagels, the dough is rolled, boiled and then baked to get a distinctive crust outside and soft texture inside. Atkins Bakery(TM) Ready-To-Eat Bagels are made from high protein bread dough, and are available in three great flavors: Cinnamon Raisin, Onion and Plain. Now, everyone can include the satisfying taste of traditional bagels while doing Atkins with only 7-9g Net Carbs per bagel.


ATKINS QUICK QUISINE(TM) PASTA SIDES


Atkins Quick Quisine(TM) introduces a new line of Pasta Sides. Now, controlled carbohydrate enthusiasts can enjoy all the flavor and menu variety they need while benefiting from the Atkins Nutritional Approach(TM). A perfect accompaniment to a main course of grilled or broiled chicken, steak or fish, these Pasta Sides are available in three varieties - Elbows & Cheese, Pesto Cream or Fettuccine Alfredo. Pasta Sides are high in protein and are made with no hydrogenated oils and no added sugar. Each package contains two servings with only 7-8g Net Carbs per 1-cup serving.


QUICK TIPS
-- On nutrition labels, to calculate Net Carbs, subtract the fiber count
from the carbohydrate count.

-- Read nutrition labels carefully. We can't say this often enough. The
carbohydrate counts in canned and packaged goods vary enormously.

-- In general, the smaller the vegetable, the sweeter the flavor. If a
recipe calls for 1 pound of zucchini, it's better to buy two small ones
instead of one large.

-- Buy fresh cheese whenever possible. Processed cheese often contains
preservatives and artificial color.

RECIPES THAT ENHANCE YOUR LOW CARBOHYDRATE RESOLUTION

Atkins Nutritionals' Food Editor Stephanie Nathanson provides these Atkins-friendly recipes for a low carbohydrate approach to your New Year's resolution to take control of your weight and your health.


MEDITERRANEAN SWORDFISH STEAKS


Marinate these steaks at room temperature for 30 minutes to guarantee flavorful, moist fish. Atkins Quick Quisine(TM) Pesto Cream Pasta Sides is the perfect accompaniment for a meal with a Mediterranean accent.


Servings: 4
Prep time: 5 minutes
Marinate time: 30 minutes
Bake/Cook time: 10 minutes

Per Serving:
Carbohydrates: 0.5g
Net Carbs: 0.5g
Fiber: 0g
Protein: 23g
Fat: 14.5g
Calories: 232

Ingredients:
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon grated lemon rind
1/2 teaspoon crumbled dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds swordfish steaks (about 1" thick)

Directions:
1. Mix olive oil, lemon juice, oregano, lemon rind, rosemary, salt and
pepper in a resealable plastic bag. Add swordfish steaks; toss to coat.
Marinate at room temperature 30 minutes, turning occasionally.
2. Prepare a medium grill. Cook steaks about 5 minutes per side for medium
doneness.

CHICKEN CACCIATORE

This dish is perfect when served on a nest of steamed spaghetti squash tossed with chopped fresh basil.


Servings: 4
Prep time: 25 minutes
Bake/Cook time: 35 minutes

Per Serving:
Carbohydrates: 6.5g
Net Carbs: 5g
Fiber: 1.5g
Protein: 49.5g
Fat: 34.5g
Calories: 560

Ingredients:
3 tablespoons extra-virgin olive oil
1 chicken (3 to 3 1/2 pounds), cut into 8 pieces
1 small onion, thinly sliced
2 large cloves garlic, chopped
2 teaspoons dried rosemary
1/2 cup dry white wine
3/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 1/2 cups canned plum tomatoes, drained and coarsely chopped

Directions:
1. In a large skillet, heat oil over medium-high heat. Brown chicken in
two batches, about 8 minutes per batch. Transfer to a plate. Add onion,
garlic and rosemary to pan; cook 4 minutes, until onion is softened.
Add wine and bring to a boil, stirring to loosen any browned bits. Add
salt and red pepper flakes.
2. Return chicken, skin side up, and accumulated juices to skillet. Boil
until almost all the wine has evaporated, about 2 minutes. Add
tomatoes. Cover, reduce heat to low and simmer 30 minutes, until
chicken is cooked through.
3. Transfer chicken to a serving platter. Boil sauce 2 minutes to thicken;
spoon over chicken.

MEXICAN HOT CHOCOLATE

The Aztecs made hot, spiced beverages with chocolate centuries before Europeans came into contact with the cocoa bean. Prepare this modern variation with cinnamon and nuts to make a warm, soothing beverage.


Servings: 2
Prep time: 5 minutes

Per Serving:
Carbohydrates: 6.5g
Net Carbs: 5.5g
Fiber: 1g
Protein: 3.5g
Fat: 44.5g
Calories: 436

Ingredients:
1 cup cream
1 cup water
5 teaspoons unsweetened cocoa powder
2 packets Splenda(R) or other sweetener
1/2 teaspoon each vanilla extract and almond extract
1 stick (2" long) cinnamon (preferably Mexican)

Directions:
1. Combine all ingredients in a small saucepan. Heat over medium flame
until scalded but not boiling; stir with a whisk. Turn off heat; cover
and let steep 2 minutes. Stir well, and serve with a cinnamon stick in
coffee mugs.


CHOCOLATE SOUFFLE'

Put the souffle into the oven as you start dinner, and dessert will be ready when you are.


Servings: 6
Prep time: 15 minutes
Bake/Cook time: 5 minutes

Per Serving:
Carbohydrates: 6.5g
Net Carbs: 4.5g
Fiber: 2g
Protein: 6g
Fat: 23g
Calories: 251

Ingredients:
3 tablespoons butter, plus 1 teaspoon for buttering dish
1/2 cup cream mixed with 1/2 cup water
3 tablespoons Atkins Quick Quisine(TM) Bake Mix
2 ounces unsweetened chocolate, finely chopped
1 teaspoon vanilla extract
4 eggs, separated
14 packets sugar substitute

Directions:
1. Heat oven to 350 degrees F. Butter a 1 1/2 quart souffle dish. Melt
butter in a medium saucepan; add bake mix and cook over medium heat 3
minutes; stirring constantly. Add cream mixture slowly. Bring to a
boil. Stir in chocolate. Remove from heat.
2. Pour mixture into a large bowl. Whisk in egg yolks and vanilla. With an
electric mixer on high, beat egg whites and sugar substitute until
stiff peaks form. Fold a third of the egg whites into the chocolate
mixture, then fold in the rest. Transfer to prepared dish. Bake 30
minutes until puffed and set, but still slightly wobbly in center.


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.


Source: Atkins Nutritionals, Inc.

CONTACT: To arrange an interview with Ms. Nathanson, contact Gina
Mangiaracina, +1-212-714-9253, or gmangiaracina@wwafsp.com


Web site: http://www.atkins.com/