Dr. Atkins' Quick & Easy New Diet Cookbook

Great taste in no time -- the Atkins way! Based on the bestselling Dr. Atkins' New Diet Revolution, the recipes in this completely revised edition will give you a quick and easy way to eat healthy, whether you're just beginning to slim down or want to maintain your goal weight and enhance your health and well-being. This new edition includes 50 new recipes, updated favorites, and new nutritional data -- including Net Carbs -- making it easier than ever to follow the controlled carbohydrate lifestyle pioneered by Dr. Atkins. Here's just a sampling of the satisfying, super-quick recipes you'll find inside: Energizing breakfasts like Almond French Toast and Ricotta and Leek Frittatas Elegant appetizers such as Curried Stuffed Eggs and Smoked Salmon Rolls Family-friendly main dishes like Pork Chops with Orange and Rosemary, Hazelnut-and-Pepper-Crusted Swordfish, and Sauted Zucchini with Nutmeg Decadent desserts such as Chocolate Buttercream and Lemon-Poppy Pound Cake Plus many, many more mouthwatering main and side dishes, snacks, and treats! Designed for healthy eating and simple preparation, the low carb recipes in this must-have new edition of a perennially favorite cookbook will help you produce delectable meals that will be the key to a whole new you.

Robert C. Atkins, M.D., was the founder and medical director of the Atkins Center for Complementary Medicine. A 1951 graduate of the University of Michigan, he received his medical degree from Cornell University Medical School in 1955, and went on to specialize in cardiology. He was a practicing physician for over thirty years and is the author of several books. As a leader in the areas of natural medicine and nutritional pharmacology, he had built an international reputation. He was the recipient of the World Organization of Alternative Medicine's Recognition of Achievement Award and was the National Health Federation's Man of the Year. His many media appearances, where he had discussed diet and health, included "Larry King Live," "Oprah," "CBS This Morning," and "CNBC," among others. Many magazine and newspaper articles have featured his work, and he also had a nationally syndicated radio show. Dr. Atkins was the editor of his own national monthly newsletter, "Dr. Atkins' Health Revelations." He died in April 2003. Veronica Atkins was born in Russia and narrowly escaped the Nazi onslaught during World War II by fleeing to live with her great-aunt in Vienna. In the years since, she has lived in seven countries and become fluent in as many languages. Her far-flung travels have given her an extensive knowledge of international cuisine. Music has also played an important role in her life. She began singing in Europe at a young age and performed professionally as an opera singer from 1963 to 1976. Today she is actively involved in Dr. Atkins' work at the Center for Complementary Medicine. She serves on the board of directors of the Foundation for the Advancement of Innovative Medicine Education Group. Her current stage is the kitchen, where she actively creates and develops delicious low-carbohydrate recipes.

Contents Acknowledgments Preface to the 2004 Edition: Atkins Has Become Mainstream, by Stephanie Nathanson Lose Weight, Look Great, and Enjoy Your Food by Robert C. Atkins, M.D. The Best Food You Have Ever Tasted by Veronica Atkins Quick & Easy Kitchen Strategies Hidden Carbohydrates Quick & Easy Guide to The Quick & Easy New Diet Cookbook Appetizers Smoked Salmon Rolls Chicken Liver Pâté with Cloves Deviled Eggs Curried Stuffed Eggs Baked Goat Cheese and Ricotta Custards Zucchini Rolls with Chèvre Artichoke Hearts Wrapped in Bacon Guacamole Savory Nut Mix Marinated Mozzarella Caponata and Goat Cheese Squares Soups Cream of Watercress Soup Avocado Soup French Onion Soup Gratinée Asparagus and Leek Soup Roasted Pepper Soup Cucumber Dill Soup Mediterranean Vegetable Soup Miso Soup Turkey-Lemon Soup Salads Greek Salad Orange Daikon Salad Red Cabbage Salad with Feta and Dill Walnut Coleslaw Fennel Salad with Parmesan Celery Root Salad Endive Salad with Walnuts and Roquefort Mixed Green Salad with Warm Bacon Dressing Shrimp Salad with Hearts of Palm Crunchy Spinach Salad Breakfasts Poached Eggs Mustard Scrambled Eggs Baked Eggs with Swiss Cheese and Cream Ricotta and Leek Frittata Smoked Salmon Frittata Eggs Benedict with Spinach Sunday Pancakes Orange Waffles Almond French Toast Pecan-Maple Bread Pudding Pumpkin Cranberry Muffins Mixed Berry Muffins Peach Breakfast Pudding Seafood Stir-Fried Shrimp with Ginger and Mushrooms Shrimp Scampi Tarragon Shrimp Salad Red Snapper with Tomato and Olives Sautéed Sole Scallops with Thyme Scallops Meunière Oven-Poached Salmon with Dill and Wine Tuna with Ginger and Soy Sauce Peppers Stuffed with Walnut Tuna Salad Hazelnut-and-Pepper-Crusted Swordfish Squid with Basil and Lime Sautéed Soft-Shell Crabs Crab and Avocado Salad Baked Cod with Garlic and Tomato Salmon Cakes Poultry Chicken Cordon Bleu Quick-Grilled Chicken Caesar Salad Cornish Hens with Apricot-Wine Sauce Chicken with Lemon and Capers "Breaded" Chicken Cutlets Curry Chicken Salad with Cucumbers Chicken Salad with Fennel and Pesto Chicken Coconut Satay with Cilantro Chicken with Cucumbers Chicken Paprika Chicken with Indian Spices Creamed Chicken with Mushrooms Tomatillo Chicken Breast of Duck with Red Wine Sauce Pork Pork Chops with Orange and Rosemary Pork with Chili Sauce Stir-Fried Pork with Water Chestnuts Garlic-Dill Meatballs Ham with Port Cream Sauce Barbecued Spareribs Pork Casserole with Tomatoes and Mushrooms Pork Chops with Poblano Pepper and Onion Cream Sauce Boneless Pork Chops with Spicy Rub Lamb Broiled Marinated Lamb Chops Grilled Lemon and Rosemary Lamb Kebobs Rack of Lamb with Brussels Sprouts Lamb Curry Lamb Paprikash with Cabbag Veal Veal Scallops with Wine and Mushrooms Veal Saltimbocca Veal Burgers Veal Chops Smothered in Browned Butter-Sage Mushrooms Beef Quick & Easy Beef Goulash Chevapchichi (Spicy Meat Rolls) Beef Burgers with Feta and Tomato Steak au Poivre Rib-Eye Steak with Red Wine Sauce Spiced Skirt Steak Vegetables Wax Beans with Garlic-Tarragon Vinaigrette Sautéed Zucchini with Nutmeg Cauliflower with Cumin Seed Cauliflower-Macaroni and Cheese Avocado-Red Pepper Purée with Garlic Roasted Peppers in Garlic Oil Vegetable Medley Mixed Broiled Vegetables Sautéed Spinach with Garlic and Olive Oil Chiles Rellenos Broccoli Rabe with Spicy Sausage Broccoli Purée with Garlic Green Beans with Anchovy Sauce Snow Peas with Hazelnuts Asparagus Vinaigrette Sautéed Kale with Ricotta Salata Sauces Cucumber-Dill Sauce Creamy Celery Sauce Horseradish Cream Walnut and Blue Cheese Butter Zesty Cilantro Butter Peanut Dipping Sauce Caper Tartar Sauce Creamy Mushroom Sauce Anchovy Paste Quick & Easy Hollandaise Basil Pesto Dressings Quick & Easy Salad Dressing Shallot-Orange Vinaigrette Smoked Salmon Dressing Caesar Salad Dressing Creamy Italian Dressing Asian Dressing Poppyseed Dressing Breads and Pizzas Cheddar Cheese Bread Bacon-Pepper Bread Atkins Cornbread Sesame-Sour Cream Muffins Butter Rum Muffins Savory Cheese Bites Atkins Bread Crumbs White Pizza with Broccoli Veggie and Sausage Pizza Desserts Chocolate Buttercream Shortcakes Véronique with a Kiss of Rum Hazelnut Torte Strawberry Shortcakes Lemon-Poppy Pound Cake Coconut Custard Pudding Zabaglione Vanilla and Raspberry Parfaits Cranberry-Hazelnut Biscotti Cookie Cutouts Berries with Chocolate Ganache Broiled Pineapple with Ice Cream and Almonds Beverages Ultrarich Strawberry Shake Chocolate-Raspberry Smoothie Mixed Berry Smoothie Peach-Orange Ginger Tea Honeydew-Lime Slushy with Mint Lime-Raspberry Cooler Hot Mocha with Almond Cream Acceptable Foods About the Atkins Controlled Carb Lifestyle About the Authors