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Category:Low-Carb (Atkins) - Author:- Contributor:

Basics: Egg or Meat

Ingredient:

CarbsPerServing:7g total
Effort:Easy

Ingredients:
½ pound chicken, beef, or ham – cooked and cut according to preference
OR
12 ounces tofu, firm drained very well
OR
6 large eggs 2 tablespoons mayonnaise
1 tablespoon yellow mustard
¼ cup chopped onion ¼ cup chopped celery
2 tablespoons capers –
drained 3 tablespoons dill pickle – chopped

Direction:

How to Prepare:
Note: chop meats to desired chunkiness after cooking. Leftovers work great! In a large bowl, mix desired main ingredient with remaining ingredients.

Season to taste with salt and pepper. I like to add a little horseradish sauce to
the ham or roast beef salad for some zip.

For egg salad: Mix everything but the eggs well. Chop eggs to desired
chunkiness and fold into mixed ingredients. Add a few drops of tabasco sauce
if desired. A squeeze of lemon also goes well.
For eggless salad: Mix everything but the tofu Squish tofu with your hands
or with a fork until it breaks apart. Fold in with remaining ingredients.
Eggless salad should sit for at least an hour, refrigerated, before serving.
Lemon or a few drops soy

sauce work great in tofu based salads.

**personal note*** Process meats find in a food processor for more of a
‘spread’ consistency. Don’t process with the remaining ingredients until you get the
meat broken down almost to the size you want. The spreads work very well on
lettuce leaves for roll-ups The chunky version works great over lettuce for a
salad meal.

NOTES : Counts for tofu and eggs not included in totals… tofu is 10 carbs,
eggs 3.6.

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Pick of the Week

Title:OVEN STEW - Author: N/A - Contributor:

Ingredient:

4 lbs. beef round steak, cut in 1 inch
cubes
4 c. sliced carrots
2 c. sliced celery
4 med. onions, sliced
2 (5 oz.) cans water chestnuts,
drained and sliced
2 (6 oz.) cans sliced mushrooms,
drained
1/4 c. plus 2 tbsp. flour
2 tbsp. sugar
2 tbsp. salt
2 (16 oz.) cans tomatoes
2 c. Burgundy

Direction:
In roasting pan or Dutch oven mix meat, carrots, celery, onions, water chestnuts and mushrooms. Mix flour, sugar and salt, then add to meat mixture. Stir in tomatoes and Burgundy. Cover and bake 4 hours.