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The Atkins’ Diet
First invented by doctor atkins in the 1960s, the atkins diet achieved most of its fame during the last few years. Although not accepted by all scientists, it enables fat reduction whilst encouraging you to eat many foods that would not be part of a normal diet, like bacon and butter.
With the atkins diet you eat protein and fat, it is the carbs that are on the banned list. It is often referred to as a high protein, low carb, 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, amongst them, cereals and pasta made from white flour.
With this diet the foods you are encouraged to eat are nutrient-rich unprocessed foods like meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

The Atkins’ Diet Theory
The 'science' behind the famous atkins diet is that if we consume fewer carbs, we will consume our fat and we will diet successfully







Suppers- [Thursday] Greek Beef Pita Pockets
Suppers- [Thursday] Greek Beef Pita Pockets Category Pasta Recipes 
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Ingredients And Procedures

1 Egg

1 sm Onion, finely chopped

2 tb Red wine vinegar

1 ts Dried oregano

1/2 ts Salt

1/2 ts Pepper

1/4 ts Cinnamon

1 lb Lean ground beef

1 tb Vegetable oil

4 sm Pita breads

4 Lettuce leaves

1/2 Cucumber, thinly sliced

-----------------------------YOGURT MINT-SAUCE----------------------------- 2/3 c Extra-thick plain yogurt

2 tb Fresh mint, chopped

1 Garlic clove, minced

1 1/2 ts Lemon juice

In bowl, beat egg; mix in onion, vinegar, oregano, salt, pepper and cinnamon. Mix in beef. Shape into eight 1/2-inch thick patties. In large nonstick skillet, heat vegetable oil over medium heat; cook patties, in batches if necessary and turning once, for about 8 minutes or until no longer pink inside. Yogurt Mint Sauce: Meanwhile, in small bowl, stir together yogurt, mint, garlic and lemon juice. Tip: If extra-thick yogurt is unavailable, prepare your own by using drained yogurt. Place 1-1/3 cups plain yogurt in cheesecloth-lined sieve set over bowl. Refrigerate for 3 to 4 hours or overnight or until yogurt is reduced to about 2/3 cup. Slice off top third of pita breads; open large piece to form pocket. Insert top piece, cut side up, into pocket to strengthen bottom. Place 2 patties in each pocket along with lettuce and cucumber. Spoon 1 tb of sauce into each pocket; serve remaining sauce separately. Dip crunchy carrots and broccoli into any extra sauce. Per serving: about 425 calories, 31 g protein, 16 g fat, 40 g carbohydrate excellent source iron. Serve with: Carrot sticks and broccoli florets, Pineapple rings. Other recipes in group: Suppers: [Monday] Chicken with Mushroom Sauce Suppers: [Tuesday] Carrot and Ham Soup Suppers: [Wednesday] Warm Couscous & Roasted Fall Vegetables Suppers: [Friday] Pasta Carbonara with Peas Suppers: [Saturday] Pan-braised Sea Bass with Vegetables Suppers: [Sunday] Jerked Pork Tenderloins Source: Canadian Living magazine, Nov 95 Presented in article "Meal Planner: Light and Healthy Suppers" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com

 
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