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.

Rice Baked w/Vegetables Recipe

	Category	Bean Recipes
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Ingredients And Procedures

2 T Olive oil

2 md Onion, diced

1 T Garlic clove minced

1/2 c Broccoli floweretts

1 md Pepper green, diced

3 ea Celery stalks, diced

24 oz Tomato paste canned, low

Salt 1/4 t Thyme, ground

3 sm Tomatoes plum

1 c Rice white long-grain

Uncooked 3 c Vegetable Broth (home made)

1 c Tomato Juice

1 ea Bay leaf

6 oz Monterey Jack or cheddar

15 oz Kidney beans canned

Heat oil in a 2 qt oven proof casserole dish, add onions and garlic and cook over low heat for 4 to 5 minutes. Stir in the broccoli and peppers; stir cook over moderate heat for 1 minute. Stir in the celery; stir cook for 1 minute. Stir in the tomato paste (already combined with the thyme), plum tomatoes and kidney beans. Stir in the rice. Pour in the stock and tomato juice. Add the bay leaf and bring mixture to a low boil. Cover tightly and place in a 350 degree oven for about 40 minutes until liquid is absorbed and rice is tender. Remove the bay leaf before serving. Serve sprinkled with grated cheddar cheese if desired.

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<h1>Rice Baked w/Vegetables</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 T Olive oil <P>2 md Onion, diced <P>1 T Garlic clove minced <P>1/2 c Broccoli floweretts <P>1 md Pepper green, diced <P>3 ea Celery stalks, diced <P>24 oz Tomato paste canned, low <P>Salt 1/4 t Thyme, ground <P>3 sm Tomatoes plum <P>1 c Rice white long-grain <P>Uncooked 3 c Vegetable Broth (home made) <P>1 c Tomato Juice <P>1 ea Bay leaf <P>6 oz Monterey Jack or cheddar <P>15 oz Kidney beans canned <P>Heat oil in a 2 qt oven proof casserole dish, add onions and garlic and cook over low heat for 4 to 5 minutes. Stir in the broccoli and peppers; stir cook over moderate heat for 1 minute. Stir in the celery; stir cook for 1 minute. Stir in the tomato paste (already combined with the thyme), plum tomatoes and kidney beans. Stir in the rice. Pour in the stock and tomato juice. Add the bay leaf and bring mixture to a low boil. Cover tightly and place in a 350 degree oven for about 40 minutes until liquid is absorbed and rice is tender. Remove the bay leaf before serving. Serve sprinkled with grated cheddar cheese if desired. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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