Breakfast
Lunch
Dinner
Dinner
1. Chicken Salad with Citrus Dressing
Ingredients:
• 2 cups loosely packed mesclun greens
• 4 cherry tomatoes, halved or quartered
• ¼ cup cooked broccoli florets
• 6 ounces cooked chicken
• 1 tablespoon dark sesame oil
• 2 teaspoons canola oil
• 2 ½ teaspoons unseasoned rice vinegar
• 1 teaspoon lemon or lime juice and 1 teaspoon water
• 1/8 teaspoon finely chopped fresh ginger
• Salt
Instructions:
Step 1:
• Combine greens, tomatoes, broccoli and chicken in a bowl.
Step 2:
• Pour sesame oil, canola oil, vinegar, orange juice, and ginger into a small jar and shake to combine. Add salt to taste. When ready to serve, shake dressing again and pour over salad.
Prep time: 10 minutes
Servings: 1
Source: Atkins for Life low-carb cookbook by Veronica Atkins
2.
Italian Pasta Salad
Ingredients:
• ¾ cup cooked low-carb penne
• 1 olive oil-marinated artichoke heart, diced
• 1 ounce Genoa salami, rolled into a cylinder and sliced
• 2 ounces fresh mozzarella, diced
• 1 tablespoon chopped roasted red pepper
• 2 tablespoons chopped frozen green beans, thawed
• 1 tablespoon extra virgin olive oil
• 1 teaspoon balsamic vinegar
• ½ teaspoon chopped fresh oregano
• Salt and pepper
Instructions:
Step 1:
• Combine pasta, artichoke heart, salami, mozzarella, red pepper and green beans in a bowl.
Step 2:
• Whisk together oil, vinegar and oregano in a small bowl. Season with salt and pepper to taste. Pour over pasta mixture and toss to coat.
Prep time: 10 minutes
Servings: 1
Source: Atkins for Life low-carb cookbook by Veronica Atkins
3. Crunchy Salmon Salad Wrap with Dill
Ingredients:
• 1 (6-ounce) can red salmon, drained, skin removed, bones mashed.
• ½ small cucumber, peeled, seeded, and diced (1/4 cup)
• 1 tablespoon mayonnaise
• 2 teaspoons chopped fresh dill
• 1 teaspoon fresh lemon juice
• Salt and pepper
• 1 (8-inch) low-carb tortilla, heated
• 1 large leaf green leaf lettuce
Instructions:
Step 1:
• Combine salmon, cucumber, mayonnaise, dill and lemon juice in a bowl. Season with salt and pepper to taste.
Step 2:
• Place tortilla on a flat surface. Top with lettuce, leaving a 1/2-inch border; top with salmon mixture. Roll or fold tortilla and cut in half, if desired. Wrap tightly in plastic wrap.
Prep time: 7 minutes
Servings: 1
Source: Atkins for Life low-carb cookbook by Veronica Atkins
