Dieting 101

The Atkins’ Diet
Developed by dr. robert atkins in the 1960s, the popular atkins diet has been one of the most popular weight loss systms over the last few years. Having many well known film stars amongst its supporters, it claims to allow fat reduction whilst allowing you to eat many foods that would not be part of a normal diet, such as bacon and cheeses.
Unlike other diets, on the atkins diet it is considered good to eat fat and protein, it is the carbs that are on the banned list. Because of this, it is known 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 cereals and pasta made from white flour.
On the atkins diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods such as meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.















Manhattan-Style Seafood Stew Recipe
Manhattan-Style Seafood Stew Category Stew Recipes 
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Ingredients And Procedures

5 sl Bacon, chopped

1 1/2 lg Onions, chopped

5 lg Shallots or Green Onions,

Chopped 5 1/4 lb Cans Italian Plum Tomatoes,

Drained 24 oz Bottled Clam Juice

3/4 c Dry White Wine

3 Bay Leaves

1/4 ts Dried Red Pepper, crushed

1 lb White Rose Potatoes, peeled,

Quartered lengthwise, and Thinly sliced Salt Ground Pepper 3 1/2 lb Clams, well scrubbed

1/2 lb Sea Scallops, halved

Crosswise 1/2 lb Uncooked Medium Shrimp,

Peeled and deveined, with Tails left intact 30 Fresh Basil Leaves, thinly

Sliced 1 tb Lemon Peel, julienned

Cook bacon in a heavy large pot over medium heat until fat renders, about 5 minutes. Add onions and shallots and saute until tender, about 8 minutes. Chop tomatoes in a food processor. Add to pot with clam juice, wine, bay leaves and dried red pepper. Simmer 20 minutes, stirring occasionally. Add potatoes to stew and simmer until tender, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Return to simmer before continuing.) Add clams to stew. Cover and simmer until clams begin to open, about 5 minutes. Add scallops and shrimp, cover and simmer until clams open and scallops and shrimp are cooked through, about 3 minutes. Discard and clams that do not open. Mix in half of basil. Transfer stew to a large serving bowl. Sprinkle with remaining basil and lemon peel. Source: Unknown Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120



 
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