Creamy Crab Dip

Ingredients
1/4 cup mayonnaise 1/4 cup full-fat sour cream 1 teaspoon Old Bay seasoning 1 teaspoon fresh lemon juice 1 can (6 ounces) white crab meat, drained and picked over 2 green onions, finely chopped 2 tablespoons chopped red bell pepper Salt Freshly ground pepper

Nutritional Info
Per Serving: Net Carbs: 1.0 grams Fiber: 0.0 grams Protein: 6.5 grams Fat: 9.5 grams Calories: 115 Recipe Information: Makes: 6 servings Prep Time: 10 minutes

Directions
In a medium bowl, mix mayonnaise, sour cream, seasoning and lemon juice until smooth. Add crab, green onions and pepper; stir until ingredients are well combined. Season to taste with salt and pepper. Serve with vegetables for dipping.

Beef Burgers with Feta and Tomato

Ingredients
1 pound ground beef (round or chuck) 1 green onion chopped 1/2 cup chopped fresh spinach 1/4 cup chopped tomato plus optional additional tomato slices as garnish 1/4 cup crumbled feta cheese 1 1/2 teaspoons chopped fresh dill (or 3/4 teaspoon dried) 1/2 teaspoon salt 1/2 teaspoon pepper 4 Flatout Artisan FOLDit Flatbread 5 Grain Flax*
* The Flatout Artisan FOLDit Flatbread is only acceptable in Phases 3 and 4. Add 9g Net Carbs for a total of 10 Net Carbs per burger with the wrap. For Phases 1 and 2, omit the wrap.

Nutritional Info
Per Serving: Net Carbs: 1 grams Fiber: .3 grams Protein: 25.5 grams Fat: 17 grams Calories: 268 Recipe Information: Makes: 4 servings Prep Time: 10 minutes Cook Time: 12 minutes

Directions
Combine ground beef, green onion, spinach, tomato, feta, dill, salt and pepper. Form into 4 patties. Grill or pan-fry over medium-high heat for 6 minutes on each side for medium doneness.

Veggie Kebabs
Ingredients
3 tablespoons olive oil 1 teaspoon dried thyme 1/2 teaspoon salt 1/2 teaspoon pepper 2 medium zucchini, scrubbed and cut into 2-inch pieces 2 red bell peppers, seeded and cut into 2-inch pieces 18 large white mushrooms, washed, stems removed

Nutritional Info
Per Serving: Net Carbs: 4.0 grams Fiber: 2.0 grams Protein: 3.0 grams Fat: 2.7 grams Calories: 53 Recipe Information: Makes: 6 servings Prep Time: 10 minutes Marinate Time: 30 minutes Cook Time: 15 minutes

Directions
Combine oil, thyme, salt, and pepper in a very large bowl or 2 gallon re-sealable bag. Add vegetables, toss to coat. Marinate 30 minutes. Thread vegetables on 6 metal skewers. Grill over medium heat 15 minutes, turning occasionally, until vegetables are crisp-tender and have grill marks.

Cauliflower Potato Salad

Ingredients
1 medium head cauliflower, broken into small florets 1/4 cup mayonnaise 2 tablespoons lemon juice 2 packets sugar substitute 1/2 teaspoon dried mustard 3 green onions, chopped 1 very finely chopped jalapeo pepper or 2 tablespoons chopped green bell pepper Salt and Pepper to taste

Nutritional Info
Per Serving: Net Carbs: 2.5 grams Fiber: 3.5 grams Protein: 2.5 grams Fat: 11.5 grams Calories: 129 Recipe Information: Makes: 6 servings Prep Time: 10 minutes Cook Time: 10 minutes

Directions
Cook cauliflower in a large pot of boiling salted water 10 minutes, until tender. Drain and rinse under cold water; pat dry. In a large mixing bowl, mix mayonnaise, lemon juice, sugar substitute, and mustard. Add cauliflower, green onion and pepper, if using. Mix well until vegetables are evenly coated with dressing. Add salt and pepper to taste. Chill 30 minutes for flavors to blend.

Classic Coleslaw
Ingredients
1 medium cabbage (about 1 1/2 pounds), halved and cored 2 carrots 3/4 cup mayonnaise 1/2 cup sour cream 2 tablespoons cider vinegar 1 tablespoon granular sugar substitute 1 teaspoon celery seed 1 teaspoon salt

Nutritional Info
Per Serving: Net Carbs: 5.5 grams Fiber: 2.5 grams Protein: 2.0 grams Fat: 19.5 grams Calories: 211 Recipe Information: Makes: 8 servings Prep Time: 15 minutes Cool Time: 30 minutes

Directions
Cut cabbage halves in half and thinly slice. Transfer to a large bowl. Coarsely grate carrots into cabbage and mix well. In a small bowl, whisk together mayonnaise, sour cream, cider vinegar, sugar substitute, celery, and salt. Pour dressing over vegetables. Mix until thoroughly combined. Refrigerate at least 30 minutes before serving for flavors to blend.

Italian Deli Pasta Salad

Ingredients
1 package Atkins Low Carb Penne, cooked according to package directions (6 cups) 1 jar (8 ounces) pickled mushrooms, mushrooms halved 1/3 cup hot cherry pepper slices, finely chopped 1/4 cup plus 1 tablespoon extra-virgin olive oil 1/4 cup coarsely chopped flat-leaf parsley 1 tablespoon chopped garlic Salt and freshly ground black pepper

Nutritional Info
Per Serving: Net Carbs: 21 grams Fiber: 14 grams Protein: 9 grams Fat: 8 grams Calories: 180 Recipe Information: Makes: 8 servings Prep Time: 15 minutes Cook Time: 20 minutes

Directions
In a large bowl, toss pasta, mushrooms, peppers, oil, parsley and garlic thoroughly. Season to taste with salt and pepper.

Fresh Berry Tart with Cream

Ingredients
2/3-cup of chopped almonds 4 packets Splenda 1/2-cup blueberries or other seasonal berries 1/2-cup raspberries or other seasonal berries dollop of whipped cream for each

Nutritional Info
Per Serving: Net Carbs: 7 grams Fiber: 3 grams Protein: 4 grams Fat: 15 grams Calories: 180 Recipe Information: Makes: 4 servings Prep Time: 15 minutes Cook Time: 10 minutes

Directions
Chop almonds and divide among 4 small ramekins and sprinkle with one packet of Splenda Place ramekins on cookie sheet and broil till tops of nuts are golden and sweetener has melted Divide berries among ramekins once cooled Top with whipped cream (either canned or homemade) and serve

Atkins Cuisine Cookies

Ingredients
2 cups of Atkins Cuisine All Purpose Baking Mix 1 teaspoons baking powder 1/2 teaspoon salt 1 cup salted butter 1 cup granulated Splenda 2 tsp vanilla extract 2 eggs 1 cup Hersheys Sugar Free Chocolate Chips.

Nutritional Info
Per Cookie: Net Carbs: 5.6 grams Fiber: 1.4 grams Protein: 3.8 grams Fat: 7.7 grams Calories: 100 Recipe Information: Makes: 36 cookies Prep Time: 20 Cook Time: 10 minutes

Directions

Pre-heat oven to 375F. Blend all dry ingredients together in a small mixing bowl, set aside. Mix melted butter, Splenda and vanilla at medium speed with an electric mixer until well blended. Add eggs one at a time, mixing well after each addition. Gradually add dry ingredient mixture, beating until blended. Gently mix in chocolate chips with a wooden spoon or spatula. Spoon rounded teaspoonfuls of cookie dough onto a cookie sheet coated with non-stick vegetable oil spray. Gently flatten cookies by pressing with hand or spatula. Bake at 375 F for 10 to 12 minutes or until done or until lightly browned. Remove from baking sheet and place cookies on a wire rack to cool. (Do not over bake cookies or they will be dry and hard.)