Obesity Discussion Forums - View Single Post - Atkins

Obesity Discussion · 03-25-07, 06:41 PM

LAMB CHOPS WITH TOMATOES AND OLIVES

Servings: 4
Prep time: 0:10:00
Bake/Cook time: 0:06:00

Calories: 448
Fat: 24 grams
Protein: 48 grams
Carbohydrates: 5 grams
Fiber: 1 grams
Net Carbs: 4 grams
8 lamb shoulder chops, trimmed
salt and freshly ground black pepper to taste
2 tablespoons olive oil
1/3 cup dry white wine
1 (14 1/2-ounce) can chopped peeled tomatoes with juice
1/2 cup sliced pimiento-stuffed olives
1 teaspoon granular sugar substitute
2 tablespoons fresh parsley, chopped
1. Preheat oven to a warm setting. Season chops with salt
and pepper to taste. In a large skillet, heat oil over
medium-high heat. Saut chops until golden brown and
cooked through, about 3 minutes per side. Transfer to a
platter and place in oven to keep warm.
2. Drain excess fat from skillet and return to high heat.
Pour in wine and cook, scraping up brown bits. Stir in
tomatoes, olives and sugar substitute. Reduce heat to
medium and cook until sauce thickens slightly, about 5
minutes
3. Season sauce with salt and pepper to taste and spoon
over chops. Sprinkle with parsley before serving.
Turn plain lamb chops into an exciting entre by adding a few
pantry ingredients.

03-25-07, 06:41 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 - Lamb Chops with Tomatoes and Olives LAMB CHOPS WITH TOMATOES AND OLIVES Servings: 4 Prep time: 0:10:00 Bake/Cook time: 0:06:00 Calories: 448 Fat: 24 grams Protein: 48 grams Carbohydrates: 5 grams Fiber: 1 grams Net Carbs: 4 grams 8 lamb shoulder chops, trimmed salt and freshly ground black pepper to taste 2 tablespoons olive oil 1/3 cup dry white wine 1 (14 1/2-ounce) can chopped peeled tomatoes with juice 1/2 cup sliced pimiento-stuffed olives 1 teaspoon granular sugar substitute 2 tablespoons fresh parsley, chopped 1. Preheat oven to a warm setting. Season chops with salt and pepper to taste. In a large skillet, heat oil over medium-high heat. Saut chops until golden brown and cooked through, about 3 minutes per side. Transfer to a platter and place in oven to keep warm. 2. Drain excess fat from skillet and return to high heat. Pour in wine and cook, scraping up brown bits. Stir in tomatoes, olives and sugar substitute. Reduce heat to medium and cook until sauce thickens slightly, about 5 minutes 3. Season sauce with salt and pepper to taste and spoon over chops. Sprinkle with parsley before serving. Turn plain lamb chops into an exciting entre by adding a few pantry ingredients. Atkins - Lamb Chops with Tomatoes and Olives Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________