Smoked Turkey and Cheddar Spread
n/a
Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 06-24-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 8
Smoky, tangy and zesty all at once.  For a portable lunch, spread the dip on a slice of roast beef laid over a lettuce leaf and roll
up to enclose.
1/4 cup Italian (flat leaf) parsley
1/2 pound smoked turkey breast, cut 1" pieces
1/3 pound sharp cheddar cheese, cut 1" pieces
1/2 cup pecan halves
3/4 cup sour cream
1 teaspoon Dijon mustard
In a food processor, pulse parsley until chopped.  Add turkey breast, cheddar and pecan halves.  Process until ingredients are
finely chopped.  Add sour cream and mustard; pulse just to combine.  Refrigerate 2 hours for flavors to blend.
This recipe yields 8 servings.
Carbohydrates: 3 grams
Net Carbs: 2 grams
Fiber: 1 grams
Protein: 11 grams
Fat: 16 grams
Calories: 198
Appetizers, Dips/Spreads
Per Serving (excluding unknown items): 217 Calories; 17g Fat (71.0% calories from fat); 13g Protein; 2g Carbohydrate; 1g Dietary Fiber; 49mg
Cholesterol; 153mg Sodium.  Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.		   Snapper Vera Cruz
n/a
Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 06-03-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 4
This famous dish from coastal Mexico has a light, delicate flavor.  Though snapper is classic, any white firm-fleshed fish may
be substituted.
1/4 cup olive oil
1 medium onion, chopped
2 garlic cloves, pressed
1 cup canned chopped tomatoes with liquid
1/2 of a 4-oz can chopped green chiles, drained, patted dry
2 tablespoons chopped fresh cilantro, plus extra
for garnish
2 pounds red snapper fillets
2 tablespoons capers, drained
6 stuffed green olives, sliced
Heat oven to 400 degrees.  Heat oil in a large nonstick skillet over medium heat.  Cook onion 5 minutes, until softened.  Add
garlic and cook 1 minute more.  Stir in tomatoes, chiles, and cilantro.  Cook 10 minutes, until mixture thickens slightly.
Arrange snapper fillets in a 9- by 13-inch baking dish.  Sprinkle with salt and pepper.  Spoon sauce evenly over fish.  Top with
olives and capers.  Cover with foil.
Bake 20 minutes, just until fish is cooked through.  Garnish with chopped cilantro.
This recipe yields 4 servings.
Carbohydrates: 7.5 grams
Net Carbs: 6 grams
Fiber: 1.5 grams
Protein: 48 grams
Fat: 17.5 grams
Calories: 385
Fish (Ocean), Main Dish, Seafood
Per Serving (excluding unknown items): 133 Calories; 14g Fat (90.2% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 40mg Sodium.  Exchanges: 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.


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