Official "Atkin's Challenge" Recipe Thread

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I'll be posting various recipes for those of you who have already PASSED the two week induction phase and need some variety. I'll be posting recipes periodically and you can feel free to add your own. I'm sorry I've been neglecting this challenge. I've just been so busy preparing and I feel I should have provided you with more resources so here is my attempt at trying to spice up your diet.

What follows are some of my favorites.

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Crab cakes

For added flavor, try these tender crab cakes with a sauce made from mayo spiced with a dash of Old Bay seasoning.

3 tablespoons vegetable oil, divided
1 small red bell pepper, finely chopped (about 1/2 cup)
3 green onions, finely chopped
1 pound lump crab meat, picked over to remove any shells
1 cup fresh (Atkins Bread Crumbs), divided
1 cup mayonnaise
3 tablespoons fresh parsley, chopped
1/2 tablespoon Old Bay seasoning
2 lemons, cut into wedges for garnish
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Cook bell pepper and green onions until softened, about 3 minutes. Transfer vegetables to a large bowl. Add crab, 2 tablespoons breadcrumbs, mayonnaise, parsley and Old Bay. Mix with a fork until just combined, being careful not to over-mix. Cover and refrigerate for 20 minutes.
To assemble crab cakes: Sprinkle the inside of a 1/3 cup solid measuring cup with a thin layer of breadcrumbs. Fill measure with crab mixture and sprinkle a layer of breadcrumbs on top. Pack lightly using hands or another measuring cup. Invert crab cake onto a plastic-wrap lined baking sheet. Repeat with remaining breadcrumbs and crab mixture to make 8 crab cakes. Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours.
To cook: Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Transfer four crab cakes to skillet using a wide metal spatula. Cook 3 to 4 minutes per side, until golden brown and crisp.Calories: 645
Fat: 57 grams
Protein: 27 grams
Carbohydrates: 7 grams
Fiber: 3 grams
Net carbs: 4 grams

4 servings
20 minute prep time
40 minute cook time

:lick:

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Cajun Chicken with Okra

Chunks of dark-meat chicken and okra cook through quickly in a spicy tomato broth.

3 tablespoons Atkins Quick QuisineTM Bake Mix
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2" pieces
2 teaspoons canola oil
1 can (14 1/2 ounces) Cajun-style stewed tomatoes, undrained, chopped
2 tablespoons chopped garlic
2/3 cup low-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon crushed red-pepper flakes
1 package (10 ounces) frozen cut okra, thawed
2 tablespoons water
1/2 teaspoon hot red pepper sauce (optional)
Place bake mix, salt and pepper in a plastic bag. Add chicken pieces and shake to coat. Set aside.
Heat oil in a large nonstick skillet over high heat until hot. Add chicken and saut until browned on all sides, about 5 minutes. Add tomatoes with their juices, garlic, broth, salt and pepper flakes. Bring to a boil, cover reduce heat to low and simmer 10 to 15 minutes, until chicken is cooked through. Add okra, cover and simmer until okra is soft, about 5 minutes.Servings: 4

Prep time: 0:15:00
Bake/Cook time: 0:30:00

Calories: 300
Fat: 9 grams
Protein: 38 grams
Carbohydrates: 15 grams
Fiber: 4 grams
Net Carbs: 11 grams

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SHRIMP GUMBO

Creole spices, fresh seafood and lots of Southern vegetables make this stew hearty, flavorful and full of glorious colors.

3 tablespoons olive oil, divided
2 tablespoons Atkins Quick Cuisine Bake Mix TM
2 celery stalks, chopped (1 cup)
1 small green bell pepper, seeded and chopped (1/3 cup)
1 small onion, chopped (2/3 cup)
3 cans (14 1/2 ounces each) reduced sodium chicken broth
1 cup diced stewed tomatoes
2 teaspoons Creole seasoning blend
2 tablespoons chopped garlic
1 pound collard greens, washed, cut in strips, or 2 packages (10 ounces each) frozen
1 (10-ounce) package frozen cut okra
2 pounds large shrimp, shelled and deveined
Hot red pepper sauce
salt and pepper
In a large saucepan, heat oil over medium heat, whisk in bake mix and cook, whisking, until deep golden brown and bubbly, about 5 minutes. Add celery, bell pepper and onion and cook, stirring occasionally, 5 minutes, until vegetables are softened. Add garlic and creole seasoning and cook for 1 minute longer.
Add chicken broth and tomatoes to vegetable mixture and bring to a boil. Add collards and okra, cover and cook until collards are tender, about 10 minutes.
Add shrimp to gumbo, mix well, cover, and cook 4 minutes, until shrimp are pink and cooked through. Season to taste with hot pepper sauce, salt and pepper.
Shrimp Gumbo Servings: 6

Prep time: 0:25:00
Bake/Cook time: 0:25:00

Calories: 327
Fat: 12 grams
Protein: 39 grams
Carbohydrates: 17 grams
Fiber: 5 grams
Net Carbs: 12 grams

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CHICKEN WANGS

These wings make a great snack or casual first course. You may prepare them ahead of time and give them a final crisping under the broiler or in a skillet just before serving.

1 cup tomato purée
1 cup water
1/2 cup Atkins Quick Quisine™ Sugar Free Pancake Syrup
2 tablespoons chicken seasoning
1 1/2 teaspoons chopped garlic
2 pounds chicken wings, separated at joint and wing tips discarded
Hot pepper sauce (such as Tabasco®)
Salt and pepper
In a large saucepot over high heat, bring tomato pure, water, syrup, chicken seasoning and garlic to a boil.
Add wings to pot, turn heat down to low, cover and simmer 5 minutes. Uncover and cook 20 minutes more until wings are cooked through. Transfer wings to a platter and continue cooking until liquid thickens to form a glaze, about 10 more minutes. Season to taste with hot sauce, salt and pepper. Add chicken wings back to pot and toss to coat well.
Heat broiler; arrange wings on broiler pan. Broil until crisp, about 5 minutes per side.Servings: 4

Prep time: 0:10:00
Bake/Cook time: 0:45:00

Calories: 287
Fat: 17 grams
Protein: 24 grams
Carbohydrates: 8 grams
Fiber: 2 grams
Net Carbs: 6 grams

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STUFFED PEPPERS

This is an easy one-dish meal. If you prefer your peppers on the soft side, cook them in the microwave a few minutes before stuffing, and reduce the baking time by 20 minutes. Feel free to season the beef mixture with a teaspoon of oregano, marjoram or thyme.

1 pound ground beef
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
1 cup controlled carb tomato sauce (such as Raos)
3/4 teaspoon salt
1/4 teaspoon pepper
Heat oven to 350 F. In large bowl, mix ground beef, ricotta cheese, 1/2 cup mozzarella, salt, pepper and half the tomato sauce until well combined.
Slice top off peppers and remove seeds and ribs. With a small knife, cut a few small slits in the bottom of each pepper (to drain liquid released by the beef as it cooks). Select a baking dish that will hold the peppers snugly; pour remaining sauce in bottom of the dish. Arrange peppers open side up and stuff with meat mixture. Top with remaining mozzarella.
Spray a large piece of aluminum foil with nonstick cooking spray. Place sprayed side down over peppers. Bake, covered, 30 minutes. Uncover, and bake 50 minutes more, or until meat is cooked through and cheese has browned.
Stuffed Peppers Servings: 4

Prep time: 0:10:00
Bake/Cook time: 1:20:00

Calories: 502
Fat: 33 grams
Protein: 35 grams
Carbohydrates: 12 grams
Fiber: 3 grams
Net Carbs: 9 grams

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BAIHIAN HALIBUT

Need a fast and company-worthy dish? Make this delicious Brazilian fish entre, which pairs tender, moist halibut with coconut milk, peppers and garlic. Serve it Brazilian style;with a splash of hot sauce.

2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
4 (1-inch thick) halibut steak halves (about 2 pounds)
1 small onion, chopped
1 cup chopped green bell pepper
1 teaspoon salt
2 large garlic cloves, thinly sliced
1 serrano chili or jalapeño pepper, seeded and minced
1/2 cup unsweetened coconut milk
1 medium tomato, diced
With a fork, whisk 1 tablespoon of the oil and all the lime juice on large platter, add fish, and turn to coat.
Heat remaining tablespoon oil in a 12-inch nonstick skillet over medium heat. Add onion and pepper. Cook 6 minutes until onion is translucent and pepper is just tender.
Sprinkle 1/2 teaspoon of the salt over fish, add fish to skillet; pour coconut milk over fish and add tomato. Reduce heat to medium-low and simmer 8 to 9 minutes, turning fish halfway through cooking time. Stir remaining salt into sauce, spoon over fish a few times, and serve immediately.Baihian Halibut
Servings: 4
Prep time: 0:10:00
Bake/Cook time: 0:10:00
Calories: 394
Fat: 18 grams
Protein: 49 grams
Carbohydrates: 7 grams
Fiber: 2 grams
Net Carbs: 5 grams

[Serenity K]

Any breakfast ideas? I am soo sick of eggs, and turkey bacon/sausage.
By the way, this is a great thread. This helps me out a lot.