Atkins Seafood Recipes

Ingredients:

1 head (1.25 lb) cauliflower, trimmed, bite-size flore
4 oz green beans, fresh, 1 1/2' pieces
2 tbsp soy sauce, low sodium
1/2 packet Splenda
2 tbsp canola oil
2 tsp ginger root, minced peeled
1 clove garlic, pushed through a press
3 medium scallion, chopped
1/4 cup water
2 tbsp oyster sauce
2 tbsp almonds, slivered

Instructions:

To turn this side dish into a main course, add very thin strips of beef or
chicken with the ginger and garlic. Oyster sauce is available in the Asian
food section of most supermarkets.

1. Steam or boil cauliflower and green beans 6-7 minutes, until tender;
drain. Place in a large bowl, add soy sauce and sugar substitute; toss to
coat.

2. Heat oil in a wok or large skillet over medium-high heat. Add ginger and
garlic. Stir-fry until fragrant, about 15 seconds. Stir-fry until green
onions soften, about 2 minutes. Add cauliflower and green beans; mix well.
Add water and oyster sauce; bring to a boil. Cook 1-2 minutes. Transfer to
a serving bowl; sprinkle with almonds.


Prep time: 15 minutes

Bake/Cook time: 10 minutes

Carbohydrates: 7.5 grams

Net Carbs: 4 grams

Fiber: 3.5 grams

Protein: 3 grams

Fat: 6.5 grams

Calories: 93

NYC Nutrition Analysis (per serving or yield unit):
water=126.7 g; calories=88.07; protein=2.96 g; total fat=5.69 g;
carbohydrate=8 g; dietary fiber=3.36 g; ash=1.8 g; calcium=40.61 mg;
phosphorus=67.85 mg; iron=0.89 mg; sodium=244.6 mg; potassium=375.8 mg;
magnesium=28.17 mg; zinc=0.39 mg; copper=0.05 mg; manganese=0.24 mg;
vitamin A=173.4 IU; vitamin E=1.44 mg ATE; niacin=0.81 mg; pantothenic
acid=0.52 mg; vitamin B6=0.1 mg; folate=67.1 ug; vitamin C=48.31 mg;
saturated fat=0.34 g; monounsaturated fat=3.23 g; polyunsaturated fat=1.6
g; selenium=0.91 ug; refuse=42.11%; %cal as carb:prot:fat=34:12:54; WW
Pts=1.57; (complete analysis)

Servings: 6