Weight loss

The Atkins’ Diet
Although it originated back in the 1960s, the famous atkins diet achieved most of its fame during the last few years. Popular with many famous celebrities, it allows weight reduction whilst allowing you to eat many of the foods you love, like meat and hard cheese.
With this diet you are encouraged to eat meat and fat, it is the carbs that are on the banned list. Because of this, it is known as a high protein, low carb, weight loss program.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including cereals and pasta made from white flour.
Unlike other diets, with the atkins diet the foods you are encouraged to eat are nutrient-rich unprocessed foods such as meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

Turkey-Spinach Casserole Recipe

	Category	Casserole Recipes
	Views	70
	Ratings	0

Ingredients And Procedures

6 sl Bacon

1/2 c Onion; chopped

1 1/2 c Rice; cooked

10 oz Frozen chopped spinach

- drained well 1/4 c Water chestnuts; sliced

1/4 ts Salt (optional)

1 cn Cream of Mushroom Soup

1/2 c Sour cream

1 lb Turkey; cooked, sliced

3/4 c Soft breadcrumbs

1 tb Butter; melted

Cook bacon in a large skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside. Saute onion in bacon drippings until tender; remove from heat. Add rice, spinach, water chestnuts, half of bacon, and salt; stir well. Combine soup and sour cream; stir half of soup mixture into spinach mixture. Spoon spinach mixture into a lightly greased 12x7" baking dish; arrange turkey slices on top. Spoon remaining soup mixture over turkey. Combine breadcrumbs and butter; mix well, and sprinkle around edges of casserole. Sprinkle remaining bacon over center of casserole. Bake, uncovered, at 350 degrees for 30 min. Yield: 6 servings. Shared by Judi M. Phelps - The San Jose Kid

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<h1>Turkey-Spinach Casserole</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>6 sl Bacon <P>1/2 c Onion; chopped <P>1 1/2 c Rice; cooked <P>10 oz Frozen chopped spinach <P>- drained well 1/4 c Water chestnuts; sliced <P>1/4 ts Salt (optional) <P>1 cn Cream of Mushroom Soup <P>1/2 c Sour cream <P>1 lb Turkey; cooked, sliced <P>3/4 c Soft breadcrumbs <P>1 tb Butter; melted <P>Cook bacon in a large skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside. Saute onion in bacon drippings until tender; remove from heat. Add rice, spinach, water chestnuts, half of bacon, and salt; stir well. Combine soup and sour cream; stir half of soup mixture into spinach mixture. Spoon spinach mixture into a lightly greased 12x7" baking dish; arrange turkey slices on top. Spoon remaining soup mixture over turkey. Combine breadcrumbs and butter; mix well, and sprinkle around edges of casserole. Sprinkle remaining bacon over center of casserole. Bake, uncovered, at 350 degrees for 30 min. Yield: 6 servings. Shared by Judi M. Phelps - The San Jose Kid <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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