Atkins Diet Low Carb Recipes

Directions:
This is an easy, delicious way to cook turkey. It will never be dry.

Preheat oven to 400ºF.

Have turkey at room temperature. Remove giblets from cavity. Run turkey under cold water to clean inside and out. Never soak a turkey in water. Dry it well.

Rub turkey with salt inside and out. Use about 1/3 tsp salt per pound. Insert poultry pins to draw body opening together. Use string to lace between pins (as you would lace a shoe).

Tie legs together with string if they are not already tucked under a piece of skin or brace. Bend wing tips under body and tuck loose neck skin under turkey.

Put 2 large pieces of aluminum foil crisscrossed in large roasting pan. Place turkey breast side up on foil.

Cover turkey breast with slices of uncooked bacon.

Bring up lengths of aluminum foil and seal around turkey. It should be completely covered.

Cook in 400º oven for 20 minutes. Reduce heat to 350º. Cook for 15 minutes per pound if turkey is over 10 pounds. If under 10 pounds, cook for 20 minutes per pound.

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Ingredients:
3 pound flank steak, trimmed of fat
1/4 teaspoon crushed red pepper
2 tablespoons soy sauce
1 tablespoon olive oil
2 teaspoons soy sauce
1/4 cup peanut butter, no sugar added
1/4 teaspoon garlic powder
1 tablespoon rice wine vinegar
1/4 teaspoon black pepper
Preheat broiler. Place steak on rack set in broiler pan. Brush top side with the 1 tablespoon soy sauce. Season with black pepper; set aside.

Directions:
In a small saucepan, stir together the red pepper, oil and garlic powder. Heat on medium for 1 minute. Add peanut butter, rice wine vinegar and the 1 teaspoon soy sauce with 1/2 cup water. Cook until smooth, stirring constantly, for 2 minutes. Keep sauce warm.

Broil steak 3 inches from heat for about 7 minutes. Turn over, brushing with remaining soy sauce and seasoning with black pepper. Broil for 7 minutes more. More time will be needed if you want steak well done. Let stand for 5 minutes before slicing.

To serve, slice thin across the grain. Serve sauce in a small bowl beside meat dish. Serve with peppered vegetables for a complete meal. Yield: 8 servings

Per Serving: 419 Cal (51% from Fat, 47% from Protein, 2% from Carb); 49 g Protein; 23 g Tot Fat; 2 g Carb; 1 g Fiber; 16 mg Calcium; 5 mg Iron; 468 mg Sodium; 114 mg Cholestero

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