Atkins and Paleo Challenge Box Set (10 in 1): Over 400 Atkins and Paleo Recipes With Pressure, Slow Cooker and Cast Iron for Busy People (Atkins Diet & Paleo Recipes) (11 page)

Name: Chicken and Tomatoes

I got this recipe when we visited friends and family in the country. As with all country food, it was very filling and hearty at the same time. I did some few tweaks to suit my diet, and it turned out with the right ingredients and the slow cooker; it turned out the great and low carb.

Ingredients:

• 2 lbs chicken breast, deboned
  
• 1 cup tomatoes, diced
  
• ½ cup green chills
  
• 4 cloves garlic, minced
  
• 1 cup onion, minced
  
• 3 tbsp. chipotle peppers in adobo
  
• Salt and pepper to taste
  

Let’s Get Cooking!

1. Put all ingredients into the slow cooker, stir
   
2. Cover and cook for 4 hours on high
   
3. Remove the chicken and shred using a fork
   
4. Put into a serving bowl
   
5. Scoop some of the tomatoes and the liquid from the slow cooker and into the bowl
   
6. Serve
   

In this chapter, you will learn recipes for:

• Salmon and Lemon
  
• Scampi
  
• Jambalaya
  
• Lobster Bisque
  
• Mahi-Mahi and Asparagus
  
• Shrimp Feta
  
• Chowder
  
• Shrimp Grits
  
• Salmon and Beans
  
• Cod and Shrimp Stew
  

Name: Salmon and Lemon

I love any fish recipe, and I do love any recipe with salmon in it. It is good for the heart, for the tummy and for my low carb diet. I was hosting a dinner with a couple of friends, and I thought they may like something light but tasty for the evening. I was right; they loved it, and when I told them it was part of my diet meal, they liked it even more.

Ingredients:

• 2 lbs salmon, keep the skin
  
• 2 sprigs tarragon
  
• 2 sprigs parsley
  
• 2 sprigs dill
  
• 1 lemon, thinly sliced
  
• 1 lemon, cut into wedges
  
• 1 shallot, thinly sliced
  
• 1 tsp black peppercorns
  
• 1 cup dry white wine
  
• 2 cups water
  
• 2 tbsp olive oil
  
• 1 bay leaf
  
• Salt and pepper to taste
  

Let’s Get Cooking!

1. Pour the wine and water into the slow cooker
   
2. Add the peppercorns, lemon slices, bay leaf, shallots and herbs
   
3. Cover and cook for 30 minutes on high
   
4. Sprinkle the salmon with salt and pepper, put into the slow cooker with skin side down
   
5. Cover and cook for 1 hour on low
   
6. Put the salmon on the serving plate
   
7. Drizzle with olive oil, sprinkle with salt and add lemon wedges on the side
   
8. Serve
   

Name: Scampi

I was intrigued when I heard the name of this dish from a movie I watched on cable. So I looked it up quickly on my computer and suffice to say, the pictures looked great. I quickly looked up the ingredients, and I did not have to go through the instructions to know how it is cooked. I knew the slow cooker would be the best for this and with my low carb diet, I knew that it was just right for my carb intake.

Ingredients:

• 1 lb shrimp, deveined
  
• ¼ cup chicken broth
  
• ½ cup white cooking wine
  
• 1 tbsp lemon juice
  
• 2 tbsp olive oil
  
• 1 tbsp garlic, minced
  
• 2 tbsp butter
  
• 2 tbsp parsley, finely chopped
  
• ½ tsp red pepper flakes
  

Let’s Get Cooking!

1. Put all ingredients into ta slow cooker
   
2. Cover and cook for 2 ½ hours on low
   
3. Serve
   

Name: Jambalaya

I am down with the cold, but I am determined to keep with the challenge. Fortunately, I have this spicy jambalaya recipe that can soothe this runny nose while still minimizing my carb intake. Plus, I do love jambalaya whether I have colds or not.

Ingredients:

• 1 lb shrimp, deveined
  
• 4 oz chicken, diced
  
• 3 links Andouille sausage, cut into bite-sized pieces
  
• 4 cups chicken stock
  
• 1 head cauliflower
  
• 1 onion, chopped
  
• 14 oz tomatoes, diced
  
• 2 cloves garlic
  
• 4 peppers, chopped
  
• 3 tbsp Cajun seasoning
  
• 2 bay leafs
  

Let’s Get Cooking!

1. Put all the ingredients, except the cauliflower, shrimps and sausages into the slow cooker
   
2. Cover and cook for 5 ½ hours on low
   
3. Remove cover and add the sausages
   
4. Cover and cook again for another 10 minutes
   
5. Put the cauliflower into a food processor, pulse until it achieves a rice texture
   
6. Add the cauliflower and the shrimp into the slow cooker
   
7. Cover and cook again for another 20 minutes
   
8. Serve
   

Name: Lobster Bisque

Congratulations to me and hopefully to you too! Today marks a total weight loss of 5 lbs since I started the diet and I wanted to reward myself. No, I will not have a cheat day, but I will have lobster as my reward. I consider it a luxury to have lobster, but I always hesitate in cooking it because I might ruin it. Thankfully, nothing much can go wrong with a slow cooker, especially with a bisque recipe.

Ingredients:

• 4 lobster tails
  
• 2 shallots, minced
  
• 1 clove garlic, minced
  
• 32 oz chicken broth
  
• 29 oz small tomatoes, diced
  
• ½ tsp paprika
  
• ¼ cup parsley
  
• 1 tsp dill
  
• 1 tbsp old bay seasoning
  
• 1-pint whipping cream
  
• 1 tbsp black pepper
  

Let’s Get Cooking!

1. Put the garlic and shallots in a microwave safe bowl, microwave for 3 minutes on high
   
2. Put the garlic and shallots into the slow cooker
   
3. Add the bay seasoning, parsley, dill, tomatoes, paprika and pepper in the slow cooker
   
4. Prepare the lobster by cutting the fan part of the tails, add the lobster meat and the cut tails
   
5. Stir gently until well mixed
   
6. Cover and cook for 6 hours on high
   
7. Remove the tails and set aside
   
8. Use a handheld mixer and pulse to preferred texture
   
9. Put the tails back into the slow cooker
   
10. Cover and cook again for another 45 minutes on low
    
11. Remove the tails and add the cream, stir
    
12. Remove the meat from the shells and discard the shells
    
13. Chop the meat and put back into the soup
    
14. Serve