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Obesity Discussion · 03-25-07, 06:38 PM

LEEKS WITH TOMATO GLAZE AND OLIVES

Servings: 6
Prep time: 0:15:00
Bake/Cook time: 0:20:00

Calories: 104
Fat: 5 grams
Protein: 1 grams
Carbohydrates: 14 grams
Fiber: 2 grams
Net Carbs: 12 grams
1/4 cup water
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 teaspoon granular sugar substitute
2 tablespoons extra-virgin olive oil
6 medium-sized leeks, trimmed and cleaned
6 oil-cured black olives, pitted and halved
1. Mix water, tomato paste, vinegar, salt, thyme and sugar
substitute; set aside. Cut leeks into diagonal slices 1
1/2" wide and cook in lightly salted boiling water for 3
minutes, until crisp-tender. Drain and set aside.
2. Heat oil in a large skillet over medium-high heat. Cook
leeks for 5 minutes, until lightly golden. Set leeks aside
on a plate and reduce heat to low. Add tomato paste
mixture to skillet and cook 2 to 3 minutes until slightly
thickened. Return leeks to pan, add olives and stir to
combine. Cover and cook 10 minutes, until leeks are
very tender.
3. Cool to room temperature before serving. May be
prepared in advance and refrigerated.
Leeks are a good source of iron and fiber. In this dish, they are
prepared Mediterranean-style with tomatoes and olives.

03-25-07, 06:38 PM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,955 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Leeks with Tomato Glaze and Olives LEEKS WITH TOMATO GLAZE AND OLIVES Servings: 6 Prep time: 0:15:00 Bake/Cook time: 0:20:00 Calories: 104 Fat: 5 grams Protein: 1 grams Carbohydrates: 14 grams Fiber: 2 grams Net Carbs: 12 grams 1/4 cup water 2 tablespoons tomato paste 2 tablespoons red wine vinegar 1/2 teaspoon salt 1/2 teaspoon dried thyme 1 teaspoon granular sugar substitute 2 tablespoons extra-virgin olive oil 6 medium-sized leeks, trimmed and cleaned 6 oil-cured black olives, pitted and halved 1. Mix water, tomato paste, vinegar, salt, thyme and sugar substitute; set aside. Cut leeks into diagonal slices 1 1/2" wide and cook in lightly salted boiling water for 3 minutes, until crisp-tender. Drain and set aside. 2. Heat oil in a large skillet over medium-high heat. Cook leeks for 5 minutes, until lightly golden. Set leeks aside on a plate and reduce heat to low. Add tomato paste mixture to skillet and cook 2 to 3 minutes until slightly thickened. Return leeks to pan, add olives and stir to combine. Cover and cook 10 minutes, until leeks are very tender. 3. Cool to room temperature before serving. May be prepared in advance and refrigerated. Leeks are a good source of iron and fiber. In this dish, they are prepared Mediterranean-style with tomatoes and olives. Atkins - Leeks with Tomato Glaze and Olives Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________