Baked Quesadillas
n/a
Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 06-06-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 4
This is a quick and delicious lunch or light dinner.  You may substitute chicken or beef for the pork.
2 tablespoons olive oil, divided
1/2 small onion, chopped
1 pound cooked pork roast, cut very thin
strips
1 cup grated Monterey jack cheese
1/4 cup green salsa
1 jalapeño pepper (optional), seeded,
and finely chopped
1/4 cup chopped fresh cilantro
1/2 teaspoon freshly-ground black pepper
1/4 teaspoon salt
8 low-carb flour tortillas
Tomato salsa, for serving
Heat oven to 450 degrees.  Heat 1 tablespoon of the oil in large skillet over medium-high heat.  Cook onion 5 minutes, until
softened.  Transfer to a bowl.  Add pork, cheese, green salsa, jalapeño, cilantro, pepper and salt.  Mix well.
Brush one side of each tortilla with remaining oil.  Spoon one-eighth of pork mixture over half of non-oiled side.  Fold tortilla in
half over filling.
Arrange on a baking sheet.  Bake 5 minutes, until crisp and golden.  Serve with tomato salsa.
This recipe yields 4 servings.
Carbohydrates: 25.5 grams
Net Carbs: 7.5 grams
Fiber: 18 grams
Protein: 40 grams
Fat: 32 grams
Calories: 506
Main Dish, Sandwiches
Per Serving (excluding unknown items): 66 Calories; 7g Fat (90.2% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 134mg Sodium.  Exchanges: 0 Vegetable; 1 1/2 Fat.		   Baked Salmon Steaks With Parsley, Vermouth and Cream
Karen Barnaby
Karen's Gourmet Low-Carb Recipes at http://www.Lowcarb.ca
Formatted for MC6: 05-28-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 44
4 salmon steaks, 1" thick - (6 oz ea)
1 cup dry white vermouth
1/4 cup bottled or canned clam nectar
2 tablespoons minced shallots
1 garlic clove, minced
1 cup whipping cream
1/4 cup parsley leaves
1 tablespoon minced chives
= (or the green tops of green onion)
Salt, to taste
Freshly-ground black pepper, to taste
Preheat the oven to 350 degrees.
Arrange the salmon in a baking dish, without overlapping, and sprinkle with salt and pepper.  Bake for 10 to 15 minutes, until the
salmon is just opaque in the middle.  Cover and keep warm.
While the salmon is baking, make the sauce.  In a small, heavy saucepan, combine the vermouth, clam nectar, shallots and garlic.
Bring to a boil and cook until the mixture is reduced to 3/4 cup.  Add the whipping cream and boil until the mixture is reduced to
1 1/2 cups.
Place half the mixture in a blender or food processor.  Add the parsley and purée.  Stir into the remaining mixture.  If you want a
super smooth sauce you can press the sauce through a sieve, but it is not necessary.  Return to the pot and boil until the mixture
coats a spoon, 2 to 3 minutes.  Season with salt and pepper.
Add pan juices from the salmon and the chives or green onion to the sauce.  Place the salmon on heated plates or a platter, pour
the sauce around the steaks and serve immediately.
This recipe yields 4 servings.
Total Carbohydrates: 16.22 grams
Total Carbohydrates minus Fiber: 16.08 grams
Carbohydrates per Serving: 4.05 grams
Carbohydrates per Serving minus Fiber: 4.02 grams
Comments:  The sauce also goes well with halibut, cod, sole and chicken.
Fish (Ocean), Main Dish, Seafood
Per Serving (excluding unknown items): 19 Calories; 2g Fat (92.3% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 7mg
Cholesterol; 2mg Sodium.  Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat.


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