Dieting tips

The Atkins’ Diet
Originating way back in the 1960s, the atkins diet has been one of the most popular weight loss systms over the last few years. Although highly controversial, it claims to allow fat reduction whilst allowing many of the foods you love, for example meat and eggs.
With this diet it is considered good to eat fat and protein, it is the carbs that must be avoided. It is often referred to as a low carbohydrate, high protein, diet system.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including, but not limited to, cereals and pasta made from white flour.
Unlike other diets, with the atkins diet the foods you are encouraged to eat are still nutrient-rich unprocessed foods like meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

Chicken Soup with Potato Dumplings (Gfdm86a) Recipe

	Category	Chicken Recipes
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Ingredients And Procedures

1/4 c Onion; chopped

1 T Vegetable oil

2 c Chicken; cut up, cooked

1 c Carrots; sliced

1 1/2 c Bisquick

1 T Green onion; chopped w/ top

1/4 c Milk

1 ea Garlic; crushed clove

6 c Chicken broth

1 c Celery; sliced

1/4 t Sage; dried, crushed leaves

1 c Mashed potatoes; cold

1/8 t Pepper

The first 8 ingredients (onion to sage) make up the soup. Cook onion and garlic in oil in 4 qt. Dutch oven, stirring frequently, until golden brown. Add broth, checken, celery, carrots, and sage. Heat to boiling. Prepare the potato dumplings by mixing the Bisquick, mashed potatoes, green onion, pepper, and milk until a soft dough forms. Beat vigorously 30 seconds. Knead about 2 minuted or until smooth, adding more baking mix if necessary. Roll dough into 18 balls, about 1 1/2 inches in diameter. Drop the dumplings into the boiling soup.

Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. Each serving has 305 calories. Annette Thompson.

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<h1>Chicken Soup with Potato Dumplings (Gfdm86a)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/4 c Onion; chopped <P>1 T Vegetable oil <P>2 c Chicken; cut up, cooked <P>1 c Carrots; sliced <P>1 1/2 c Bisquick <P>1 T Green onion; chopped w/ top <P>1/4 c Milk <P>1 ea Garlic; crushed clove <P>6 c Chicken broth <P>1 c Celery; sliced <P>1/4 t Sage; dried, crushed leaves <P>1 c Mashed potatoes; cold <P>1/8 t Pepper <P>The first 8 ingredients (onion to sage) make up the soup. Cook onion and garlic in oil in 4 qt. Dutch oven, stirring frequently, until golden brown. Add broth, checken, celery, carrots, and sage. Heat to boiling. Prepare the potato dumplings by mixing the Bisquick, mashed potatoes, green onion, pepper, and milk until a soft dough forms. Beat vigorously 30 seconds. Knead about 2 minuted or until smooth, adding more baking mix if necessary. Roll dough into 18 balls, about 1 1/2 inches in diameter. Drop the dumplings into the boiling soup. <P>Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. Each serving has 305 calories. Annette Thompson. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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