If you are searching for low carb recipes for your holiday celebrations, Atkins has you covered! These recipes may be low in carbs, but they are indeed full of flavor.
Maple-Mustard-Glazed Baked Ham
INGREDIENTS
For this recipe you will need about 1 tsp whole cloves. Alternatively add the ground cloves to the syrup and mustard mix. Heat oven to 325°F. With a sharp knife, lightly score surface of ham in a diamond pattern; insert cloves. Place ham on a rack in a shallow roasting pan. In a small bowl mix 1/3 cup syrup and mustard until blended. Brush mixture over ham. Bake 1 1/2½ 2 hours, basting occasionally with glaze, until a meat thermometer registers 140°F.
Nutritional Info
Country Style Stuffed Turkey
INGREDIENTS
Heat oven to 350°F. Bake 8 servings of Atkins Cuisine!" Bread on large jelly roll pan 10 to 14 minutes, stirring once until deep golden. Cool and transfer to large bowl. Cook sausage in skillet until deep brown and cooked through, coarsely chop and add to bowl. Cook mushrooms and onion to skillet, cook 10 to 12 minutes over medium-high heat until browned; add to bowl. Melt butter in skillet, add apples and cook 4 minutes, until lightly carmelized. Add garlic, cook 30 seconds, then add broth and thyme; bring to a boil. Pour mixture into bowl, add salt and pepper and toss to combine all ingredients evenly. Stir in eggs. Reduce oven temperature to 325°F. Fill turkey cavities with stuffing and secure with 6-inch metal skewers. Place in large shallow roasting pan. Sprinkle all over with salt and pepper. Bake 1 1/2 hours, pour 1 cup water over top of turkey and baste occasionally during next 1 1/2 to 1 3/4 hours, covering top with foil during last hour of baking. An instant read thermometer inserted into the thickest part of the thigh, not touching bone, should register 175° to 180F°. Transfer turkey to a cutting board and let stand 20 minutes before carving. For gravy: Place pan on stovetop over two burners. Add wine; cook 30 seconds. Add 1 cup broth, bring to boil, scraping up browned bits on bottom of pan. Strain gravy through a fine sieve into a saucepan. Skim off fat. Whisk flour into remaining 1/2 cup broth, add to saucepan and whisking, bring to a boil; boil 1 minute. Transfer stuffing to a large serving bowl. Carve turkey and serve with hot gravy.
Nutritional Info
Browned Pumpkin with Maple and Sage
INGREDIENTS
Use fresh sage for this recipe if possible. You will need 7-8 leaves. Heat butter in a medium skillet over medium-high heat. Cube pumpkin into 3/4-inch chunks. Add pumpkin and shallots to pan and season with salt and freshly ground black pepper. Saute until pumpkin is lightly browned and the onions are translucent; 5-6 minutes. Turn heat to low, add 1/4 cup vegetable broth, and simmer covered for 8-10 minutes until pumpkin is tender. Add maple syrup and sage. Tossing to combine. Serve immediately. Serving size is about 1/4 cup.
Nutritional Info
Creamy Spinach and Parmesan Puff
INGREDIENTS
Use either fresh or frozen chopped spinach for this recipe. For the frozen: thaw first and squeeze out any excess moisture. For fresh: chop it and then place into a microwave safe bowl. Heat for 1 minute intervals until it is cooked, drain and cool to room temperature. Prepare a 1-quart souffle dish with a small amount of oil. In a small bowl, whisk together the eggs, cream and nutmeg. Add the spinach and cheese (leaving 1/4 cup for the top) mixing to combine. Pour into the prepared dish, top with reserved cheese and bake at 350°F for 30 minutes until puffed and golden on top. Serve immediately.
Nutritional Info
Green Beans Almondine
INGREDIENTS
Place beans in a steamer basket steamer fitted over a pot of boiling water and cook until crisp-tender, about 7 9 minutes. In a large skillet over medium heat melt butter with almonds. Cook 1-2 minutes until butter is browned and almonds are fragrant. Add green beans to skillet and toss to coat. Season to taste with salt and freshly ground black pepper.
Nutritional Info
Pumpkin Pie with Pecan Crust
INGREDIENTS
Use the Atkins recipe to make All Purpose Low-Carb Baking Mix for this recipe. 1 serving =1/3 cup so you will need 2/3 cup.
Heat oven to 425ºF. In a large bowl whisk together flour, 2/3 cup baking mix, pecans (chop finely) and 1/4 cup sugar substitute. Cut in butter with a pastry blender or two knives until butter pieces are about the size of peas. Add the ice water; stir to combine. Transfer crust mixture to a 9-inch pie plate. Press along bottom and sides of pie plate to form a crust. Place in freezer to harden, about 15 minutes. Cover crust with aluminum foil and bake 15 minutes; remove from oven and take off foil. Reduce oven to 375ºF. In a bowl, whisk pumpkin purée, 3/4 cup sugar substitute, ground cinnamon, ginger, cloves, and salt to combine. Mix in eggs, one at a time. Add heavy cream and mix well. Pour filling into partially baked pie crust. Cover crust edge with aluminum foil. Bake 40 minutes, or until filling is set but still a little jiggly in the middle. Cook on a wire rack. Makes 8 servings.
Nutritional Info
Maple-Mustard-Glazed Baked Ham
- 96 ozs boneless, cooked Fresh Ham
- 1 tsp Cloves (Ground)
- 1/2 cup Sugar Free Maple Flavored Syrup
- 3 tbsps Dijon Mustard
For this recipe you will need about 1 tsp whole cloves. Alternatively add the ground cloves to the syrup and mustard mix. Heat oven to 325°F. With a sharp knife, lightly score surface of ham in a diamond pattern; insert cloves. Place ham on a rack in a shallow roasting pan. In a small bowl mix 1/3 cup syrup and mustard until blended. Brush mixture over ham. Bake 1 1/2½ 2 hours, basting occasionally with glaze, until a meat thermometer registers 140°F.
Nutritional Info
- 36.6g Protein
- 14.8g Fat
- 0.1g Fiber
- 297 Calories
- 12 lbs Turkey
- 2 tbsps Unsalted Butter Stick
- 1 1/2 tsps Garlic
- 1 tsp Thyme
- 3 links Natural Chicken & Apple Breakfast Sausage
- 1 tsp Salt
- 3 cups Chicken Broth, Bouillon or Consomme
- 1/4 tsp Black Pepper
- 2 larges Egg (Whole)
- 1 small Onion
- 4 fl ozs Sauvignon Blanc Wine
- 1 1/2 ozs Whole Grain Wheat Flour
- 8 servings Atkins Cuisine Bread
- 2 medium (2-3/4" dia) (approx 3 per lb)s Apples
- 4 cups Mushroom Pieces and Stems
Heat oven to 350°F. Bake 8 servings of Atkins Cuisine!" Bread on large jelly roll pan 10 to 14 minutes, stirring once until deep golden. Cool and transfer to large bowl. Cook sausage in skillet until deep brown and cooked through, coarsely chop and add to bowl. Cook mushrooms and onion to skillet, cook 10 to 12 minutes over medium-high heat until browned; add to bowl. Melt butter in skillet, add apples and cook 4 minutes, until lightly carmelized. Add garlic, cook 30 seconds, then add broth and thyme; bring to a boil. Pour mixture into bowl, add salt and pepper and toss to combine all ingredients evenly. Stir in eggs. Reduce oven temperature to 325°F. Fill turkey cavities with stuffing and secure with 6-inch metal skewers. Place in large shallow roasting pan. Sprinkle all over with salt and pepper. Bake 1 1/2 hours, pour 1 cup water over top of turkey and baste occasionally during next 1 1/2 to 1 3/4 hours, covering top with foil during last hour of baking. An instant read thermometer inserted into the thickest part of the thigh, not touching bone, should register 175° to 180F°. Transfer turkey to a cutting board and let stand 20 minutes before carving. For gravy: Place pan on stovetop over two burners. Add wine; cook 30 seconds. Add 1 cup broth, bring to boil, scraping up browned bits on bottom of pan. Strain gravy through a fine sieve into a saucepan. Skim off fat. Whisk flour into remaining 1/2 cup broth, add to saucepan and whisking, bring to a boil; boil 1 minute. Transfer stuffing to a large serving bowl. Carve turkey and serve with hot gravy.
Nutritional Info
- 77.6g Protein
- 32g Fat
- 1.5g Fiber
- 656 Calories
- 1 lb Pumpkin
- 1/4 cup chopped Shallots
- 1 tbsp Unsalted Butter Stick
- 1/4 cup Bouillon Vegetable Broth
- 1/16 cup Sugar Free Syrup
- 1/4 tsp Sage (Ground)
Use fresh sage for this recipe if possible. You will need 7-8 leaves. Heat butter in a medium skillet over medium-high heat. Cube pumpkin into 3/4-inch chunks. Add pumpkin and shallots to pan and season with salt and freshly ground black pepper. Saute until pumpkin is lightly browned and the onions are translucent; 5-6 minutes. Turn heat to low, add 1/4 cup vegetable broth, and simmer covered for 8-10 minutes until pumpkin is tender. Add maple syrup and sage. Tossing to combine. Serve immediately. Serving size is about 1/4 cup.
Nutritional Info
- 0.6g Protein
- 0g Fat
- 0.4g Fiber
- 26 Calories
- 2 larges Egg (Whole)
- 1 cup Heavy Cream
- 1/4 tsp Nutmeg (Ground)
- 1 lb Spinach
- 4 ozs Parmesan Cheese (Shredded)
Use either fresh or frozen chopped spinach for this recipe. For the frozen: thaw first and squeeze out any excess moisture. For fresh: chop it and then place into a microwave safe bowl. Heat for 1 minute intervals until it is cooked, drain and cool to room temperature. Prepare a 1-quart souffle dish with a small amount of oil. In a small bowl, whisk together the eggs, cream and nutmeg. Add the spinach and cheese (leaving 1/4 cup for the top) mixing to combine. Pour into the prepared dish, top with reserved cheese and bake at 350°F for 30 minutes until puffed and golden on top. Serve immediately.
Nutritional Info
- 9.2g Protein
- 0g Fat
- 1.3g Fiber
- 194 Calories
- 2 lbs Green Snap Beans
- 4 tbsps Unsalted Butter Stick
- 1 1/2 ozs Almonds
Place beans in a steamer basket steamer fitted over a pot of boiling water and cook until crisp-tender, about 7 9 minutes. In a large skillet over medium heat melt butter with almonds. Cook 1-2 minutes until butter is browned and almonds are fragrant. Add green beans to skillet and toss to coat. Season to taste with salt and freshly ground black pepper.
Nutritional Info
- 2.6g Protein
- 7.1g Fat
- 3.3g Fiber
- 98 Calories
- 1/3 cup 100% Stone Ground Whole Wheat Pastry Flour
- 1/2 cup chopped Pecan Nuts
- 1 cup Sucralose Based Sweetener (Sugar Substitute)
- 6 tbsps Unsalted Butter Stick
- 1 fl oz Tap Water
- 15 ozs Pumpkin (Without Salt, Canned)
- 1 tsp Cinnamon
- 3/4 tsp Ginger (Ground)
- 1/4 tsp Cloves (Ground)
- 1/4 tsp Salt
- 2 larges Egg (Whole)
- 1 1/4 cups Heavy Cream
- 2 servings All Purpose Low-Carb Baking Mix
Use the Atkins recipe to make All Purpose Low-Carb Baking Mix for this recipe. 1 serving =1/3 cup so you will need 2/3 cup.
Heat oven to 425ºF. In a large bowl whisk together flour, 2/3 cup baking mix, pecans (chop finely) and 1/4 cup sugar substitute. Cut in butter with a pastry blender or two knives until butter pieces are about the size of peas. Add the ice water; stir to combine. Transfer crust mixture to a 9-inch pie plate. Press along bottom and sides of pie plate to form a crust. Place in freezer to harden, about 15 minutes. Cover crust with aluminum foil and bake 15 minutes; remove from oven and take off foil. Reduce oven to 375ºF. In a bowl, whisk pumpkin purée, 3/4 cup sugar substitute, ground cinnamon, ginger, cloves, and salt to combine. Mix in eggs, one at a time. Add heavy cream and mix well. Pour filling into partially baked pie crust. Cover crust edge with aluminum foil. Bake 40 minutes, or until filling is set but still a little jiggly in the middle. Cook on a wire rack. Makes 8 servings.
Nutritional Info
- 11.9g Protein
- 29.4g Fat
- 3.8g Fiber
- 364 Calories
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