Category: Recipes

This morning I was getting one son off to school, making him breakfast of poached eggs..


When I got back my 4 year old wanted Scrambled eggs and sliced tomatoes.. ¬†ūüôā


I love that! He eats that because he has seen his father eat that countless times. One way to get your kids to eat healthy, is to let them see you eating great!! Eat well. Make salads and let them help. Let them pick their dressing, but put cheese and bacon in it. Or protein like steak or chicken and let them make up new salads.


One thing that people always ask is ” What about the kids? What do I feed them?”


If you are doing Atkins they can eat what you are. Just modify it for them. You should be eating plenty of veggies so that is great for them.  I usually make two veggies every meal.


My son’s breakfast this morning.

Day 2

Well if you know anything about me, I am not a traditional eater. I hate eggs.. I am not a big breakfast person, But I know it is important for me to eat in the morning.

Today I am having a taco salad without taco.. lol

I had left over ground beef from last nights Cheeseburger casserole and I warmed it up put it on lettuce, added some medium salsa and cheese. I was going to use sour cream but when I pulled it out it was frozen! My little guy had turned up the fridge too high.. grr… but for now that is the start of my day.. I need to go grocery shopping to get my Atkins staples. Ill list them later!
Have a great day!

If you are looking for some great Atkins recipes you can not do much better than this blog.. BUTTONI’s blog has so many wonderful dishes. Inventive and really creative!!


3 tbs Natural peanut butter

1/4 cup heavy cream

1 tsp granulated splenda

Whip heavy cream til starting to fluff and then add 1 tbs of peanut butter at time. Whip it in well then add splenda.

I did not do servings because I only take a tbs at a time and eat it like a lollipop. I get a lot out of it unless Dh gets in it.. lol.

Fat 46.02
Carbs 11.11
Fiber 3.0
Net Carbs    8.11
Protein 11.72
Calories 492

I am not adding NC counts because there are too many variables on how this could be made. But it is my favorite recipe.

First I roast 3 split chicken breasts. With the bones. They add so much flavor.I rub them with olive oil and salt and pepper.

When done and cooled, I just throw them in the fridge. That way I have quick pickings!

I take the meat off one breast and shred it. I then add chopped celery, Hellman’s Real Mayo and A good brown deli mustard.

You can add onion if you like too. I like mine rather dry and some may like more mustard than mayo or vice versa.

When you are making it just put it in your cookbook on as a new recipe and enter in the serving sizes and you will be able to just click ad to food diary and enter it any time you make it.



  1. Mix all the ingredients adding the eggs last. Pour into paper lined cupcake pan. Bake at 350 for 14 mins. I checked with a toothpick but leaving them a little undercooked seems better. I got 12 cupcakes, Or 24-30 mini muffins

Nutritional Information for entire recipe:

FAT 180.40
CARBS 65.19
FIBER 22.3
PROTEIN    44.82

30 mini muffin  servings Per serving:
FAT 6.01
CARBS 2.17

1 box Dreamfields elbow pasta

3 cups tomato sauce no sugar added

2 cups canned chick peas

1 tbs garlic powder

1/2 tsp pepper

1 oz parmesan grated

Boil water for pasta and let the chick peas heat up in it. When it is boiling add pasta boil for 8 mins as suggested. Drain well. Add tomato sauce. mix in the pepper, garlic powder and cheese. Don’t slat until after adding cheese. It is salty by itself.

Nutritional Information for Entire Recipe:

Fat 19.34
Carbs 206.26
Fiber 72.3
Net Carbs 133.96
Protein    94.57
Calories 2085

Makes 13 2/3 cup servings

Nutritional Information per serving:

Fat 1.49
Carbs 15.87
Fiber 5.6
Net Carbs 10.27
Protein 7.27
Calories 160

2 1 lb eggplants

4 cups tomato gravy

3 lbs ground beef (80/20)

2 oz parmesan cheese

8 oz  grated mozzarella cheese (optional)

brown the meat in a pan and drain, Add tomato gravy and cubed eggplant. Stir it together and place in a baking dish. add the cheeses on tip cover and bake at 350 for an hour. I turn it to about 250 and let it bake longer to meld all the flavor.

yield 2 13×9 casseroles

Nutritional Information for Entire Recipe:

without mozzarella

Fat 296.21
Carbs 129.21
Fiber 69.3
Net Carbs 59.91
Protein 291.13
Calories 4372

With mozzarella

Fat 346.90
Carbs 134.18
Fiber 69.3
Net Carbs 64.88
Protein    341.41
Calories 5052

57.17 Nc in veggies for entire dish

2 lbs sliced steak

1 cup tomato gravy

8 oz whole milk Mozzarella shredded

Cook the steak with a little olive oil in a pan til cooked thru, Add 1 cup of tomato gravy and simmer  on low/med for about 1/2 hr. It helps to tenderize the meat , then add the mozzarella cover to melt.

1 cup skippy natural
1 large egg
1 cup splenda
1/2 tsp salt
1/2 baking powder
1 1/2 tbsps unsweetened cocoa
1 tsp vanilla
1 1/2 tbs water

Preheat oven 350

Mix peanut butter, splenda, add rest of ingredients save egg for last. When mixed well, spoon onto parchment lined cookie sheet. Flatten them with your hand. Bake for 15 mins.

Nutritional information for entire recipe:

Fat 134.88
Carbs 77.85
Fiber 18.7
Net Carbs 59.15
Protein    64.89
Calories 1642

18 servings

Nutritional Information per serving:

Fat 7.49
Carbs 4.33
Fiber 1.0
Net Carbs 3.33
Protein    3.61
Calories 91