Quick-cooking Ratatouille
n/a
Low Carb Recipes at http://www.Lowcarbluxury.com
Formatted for MC6: 05-30-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 4
1/3 cup olive oil
1 yellow bell pepper, cored, seeded,
and coarsely chopped
5 scallions, cut 1/2" pieces
1 small eggplant, peeled, and
cut into 3/4" chunks
1 medium zucchini, thinly sliced
2 cups cherry tomatoes - (abt 16), quartered
1 large garlic clove, chopped
1 teaspoon chopped fresh thyme leaves
1 tablespoon balsamic vinegar, more to taste
Salt, to taste
Freshly-ground black pepper, to taste
In a large, heavy-based skillet, heat about 2 tablespoons of the olive oil over high heat.  Add the bell pepper and scallions and
sauté until lightly browned, about 4 minutes.
Add the remaining oil and the eggplant.  Reduce the heat to medium-high and sauté the eggplant until just barely tender, about 4
minutes.  Add the zucchini.  Continue cooking, stirring often, until all the vegetables are tender, about 5 minutes.
Stir in the tomatoes, garlic, and thyme.  Cook until the tomatoes are just heated through, about 1 minute.  Remove from the heat.
Sprinkle the vegetables with the balsamic vinegar, salt, and pepper.  Serve warm.
This recipe yields 4 servings; 6 carb grams per serving.
Vegetables
Per Serving (excluding unknown items): 211 Calories; 18g Fat (74.0% calories from fat); 2g Protein; 12g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 9mg Sodium.  Exchanges: 2 1/2 Vegetable; 0 Fruit; 3 1/2 Fat.		   RRadicchio, Gorgonzola and Bacon Salad
n/a
Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 06-19-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 4
This hearty, beautiful salad is almost a meal in itself.  Slightly bitter radicchio pairs well with smoky bacon and tangy blue
cheese.
6 slices bacon
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 small Boston or Bibb lettuce head, torn bite size
1 radicchio head - (abt 1/2 lb), thinly sliced
1/2 cup crumbled gorgonzola cheese - (abt 2 oz)
2 tablespoons Italian (flat leaf) parsley leaves
Cook bacon until crisp; transfer to a paper towel to drain.  Crumble bacon; set aside.
In a large bowl whisk together olive oil, lemon juice, and salt and pepper to taste.  Add Boston lettuce, radicchio, cheese and
parsley.  Toss gently to coat.  Transfer to plates; sprinkle with bacon.
This recipe yields 4 servings.
Carbohydrates: 3.5 grams
Net Carbs: 2.5 grams
Fiber: 1 grams
Protein: 7.5 grams
Fat: 19.5 grams
Calories: 218
Salads/Dressings
Per Serving (excluding unknown items): 145 Calories; 15g Fat (91.1% calories from fat); 3g Protein; trace Carbohydrate; trace Dietary Fiber; 8mg
Cholesterol; 152mg Sodium.  Exchanges: 1/2 Lean Meat; 0 Fruit; 2 1/2 Fat.


one page view?




Share "Low Carb Cookbook":

Download for all devices (1.35 MB)