This Year, Try a Controlled-Carb Super Bowl Sunday

This Year, Try a Controlled-Carb Super Bowl Sunday

NEW YORK, Jan. 26 /PRNewswire/ -- Super Bowl Sunday is surpassed only by Thanksgiving in terms of the quantity of food eaten in one day, according to the American Institute of Food Distribution. In fact, the Snack Food Association reports that Americans consume 30.4 million pounds of snacks on Super Bowl Sunday, 11 million pounds of which are potato chips and 3.8 million pounds of which are popcorn. What's worse, this "orgy" of junk food is usually accompanied by several hours spent lounging on the couch. This year, Atkins Nutritionals, Inc., can help Americans break this unhealthy eating pattern with delicious alternatives to traditional, high-carb favorites. Atkins Best Recipes 2005, available at many supermarkets and newsstands, offers more than 160 low-carb recipes for every type of meal. And Atkins for Life Low-Carb Cookbook, available at all major bookstores, devotes a whole chapter full of ideas for a nutritious, delicious Super Bowl Sunday.

These great resources have a multitude of ideas for inventive dishes to prepare for any type of get together. They are also packed with tips for making sure your kitchen is equipped with the necessary items (including a primer on cheese in Best Recipes 2005, which could help you put together a delicious tasting low-carb platter). These books will help you to take control of any event, including this year's at-home Super Bowl party, rather than allowing those waistline-threatening bags of junk food to dominate the menu.

"A lot of these 'snack attacks' stem from pure habit, often in front of the television while you're looking for something to do during commercials," says Colette Heimowitz, vice president of education and research for Atkins Health & Medical Information Services. "These snack foods are high in calories, full of empty carbs and practically devoid of nutrition. They are mostly made from highly refined ingredients such as bleached white flour, corn meal, corn syrup and other added sugars."

It's a good idea to keep some items around the house for quick, last-minute dishes to avoid the temptation to snack on junk food. For example, sliced fresh roast turkey and roast beef can make a great platter, rolled up in Atkins Bakery(TM) Tortillas with a combination of sliced cheeses and lettuce. These delicious wraps can easily take the place of a bowl of potato chips. For even more variety, try these recipes, handpicked from our two newest cookbooks.

From Atkins Best Recipes 2005, Time Inc. Home Entertainment, 2005:

Roast Beef and Blue Cheese Pinwheels

Phases 1 - 4

PER SERVING
Net Carbs: 2 grams; Carbohydrates: 3 grams; Fiber: 1 gram; Protein: 37
grams; Fat: 17 grams; Calories: 320
Makes 4 servings; Prep time: 10 minutes



Creamy blue cheese and peppery watercress provide tangy flavors and pleasing textures in a clever twist on a traditional roast beef sandwich. Eat it as is or slice it into small rounds for a pretty party appetizer. The roast beef holds everything together, so ask your deli not to slice it too thin.

2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
1 bunch of watercress, tough stems removed
1 tomato, seeded and diced
2 scallions, thinly sliced
Salt and pepper
1 pound roast beef, cut into 16 slices
2 ounces blue cheese, crumbled

1. Whisk oil and vinegar together in a small bowl. Add watercress,
tomato and scallions. Season with salt and pepper to taste.

2. Lay a large sheet of plastic wrap on a clean work surface. Arrange 4
slices of roast beef lengthwise, slightly overlapping, in the center
of the plastic. Repeat with 4 more slices, laying them down directly
over the first 4, but overlapping them in the opposite direction.
Season lightly with salt and pepper.

3. Leaving a 1/2-inch border, sprinkle 1/4 cup of the cheese on the
roast beef. Lay half of the watercress mixture in a horizontal line,
just below the center.

4. Roll the meat tightly and evenly away from you, around the filling,
using the plastic wrap as an aid. Twist the ends of the plastic in
opposite directions to form a tight roll, tuck the ends under and
let rest, seam-side down, for 5 minutes. Repeat with remaining
ingredients.

5. Slice rolls diagonally in half, remove plastic and serve, or rewrap
in foil and refrigerate for up to 12 hours before serving.

From Atkins for Life Low-Carb Cookbook, St. Martin's Press, 2004:

Pomegranate Guacamole

Phases 2 - 4

PER SERVING
Net Carbs: 3 grams; Carbohydrates: 8 grams; Fiber: 5 grams; Protein: 2
grams; Fat: 17 grams; Calories: 177
Makes 10 servings; Prep time: 10 minutes



This surprising combination of tart, bright pomegranate seeds and creamy avocado refreshes your palate with every bite. Try these with our Tortilla Chips (recipe below) or mixed vegetables for dipping.

3 large Haas avocados
3 tablespoons fresh lemon juice
1 1/2 tablespoons fresh lime juice
1 scallion, thinly sliced
2 teaspoons minced jalapeno
Salt and pepper
1/3 cup pomegranate seeds



Halve and pit avocados and scoop flesh into a bowl. Stir or mash in lemon and lime juices. Add scallion, jalapeno, and salt and pepper to taste. Fold in pomegranate seeds.

From Atkins for Life Low-Carb Cookbook:

Tortilla Chips

Phases 1 - 4

PER SERVING
Net Carbs: 3 grams; Carbohydrates: 8 grams; Fiber: 5 grams; Protein: 5
grams; Fat: 6.5 grams; Calories: 100
Makes 4 servings; Prep time: 5 minutes; Cook time: 8 minutes



Make a double or triple batch of these and store them in an airtight tin. Serve them with Pomegranate Guacamole, or alongside a sandwich.

4 (8-inch) low-carb tortillas, such as Atkins Bakery(TM) Tortillas
2 teaspoons olive oil
1/8 teaspoon salt
1/8 teaspoon ground cumin



Heat oven to 400 degrees F. Brush tortillas on both sides with oil. Sprinkle with salt and cumin. Cut each tortilla into 6 wedges. Set on a jelly-roll pan and bake until browned, about 6 minutes. Flip and bake until crisp, about 2 minutes longer. Watch closely, as they can burn rapidly.

From Atkins for Life Low-Carb Cookbook:

Nutty Chocolate Ice-Cream Cups

Phases 3 - 4

PER SERVING
Net Carbs: 8 grams; Carbohydrates: 10 grams; Fiber: 2 grams; Protein: 5.5
grams; Fat: 25 grams; Calories: 278
Makes 4 servings; Prep time: 10 minutes; Cook time: 20 minutes



If you prefer, press the crust mixture into ramekins or custard cups rather than cupcake liners.

1/2 cup walnuts
3 tablespoons old-fashioned or quick-cooking oats
1/8 teaspoon ground cinnamon
1/2 teaspoon granular sugar substitute
1 tablespoon unsalted butter, melted
1 cup low-carb chocolate ice cream, such as Atkins Endulge(TM) Chocolate
Ice Cream
4 1/4 cups heavy cream, whipped
2 teaspoons chopped walnuts

1. Heat oven to 350 degrees F. Combine walnuts, oats, cinnamon, and
sugar substitute in a food processor and pulse until finely ground.
Add butter and pulse until blended.

2. Place 4 foil cupcake liners (or doubled paper liners) in a muffin
tin. Divide nut mixture evenly among liners and press into bottom to
form a crust. Bake until firm, about 20 minutes. Remove from oven
and cool completely.

3. Scoop 1/4 cup ice cream into each cup. Top with whipped cream and
walnuts. Serve immediately.



Source: Atkins Nutritionals, Inc.

CONTACT: Anthony Giordano of Atkins Nutritionals, Inc., +1-212-457-9247,
agiordano@atkins.com


-------
Profile: intent