Dieting tips

The Atkins’ Diet
Now nearly 5 decades old, the atkins diet has been one of the most popular weight loss systems over the last few years. Having many well known film stars amongst its supporters, it claims to allow weight loss whilst still eating foods that are normally considered bad for diets, eg lamb and some dairy produce.
With this diet you are encouraged to eat meat and fat, it is the carbs that must be avoided. It is often referred to as a low carb/high protein, 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, but not limited to, cereals and pasta made from white flour.
Unlike other diets, on the atkins diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods like meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

Cajun Oytser & Scallop Stew Recipe

	Category	Seafood Recipes
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Ingredients And Procedures

36 ea Oysters, shucked

24 ea Bay Scallops

1 qt Half & Half

12 ea Scallions, whole, chopped

1 tb Parsley, chopped

2 tb Flour

1/2 ts Cayenne pepper flakes

1/2 ts White pepper

1 ts Salt

1/8 lb Butter

1 c Water, HOT

1/4 c Celery, chopped

1/2 ts Basil

1/4 ts Thyme

1/2 ts Oregano flakes

1/2 ts Black pepper

1 oz Sherry

1 c Croutons

1 ea Garlic clove, minced

1 1/2 tb Worcestershire sauce

Melt eh butter in a sauce pan at approx. 300 degrees F. Add the vegetables and saute until slightly browned. Remove form the heat. In a seperate pan heat the Half & Half being careful no tto boil it. Reduce heat to approx. 150 degrees F. and slowly stir in the flour. When it is blended well, add

the seasonings & spices. Add the browned vegetables and the drianed oysters & scallops. Simmer for 15 minutes, stirring frequently. Add the sherry and contimue to simmer until the stew thickens. Add the croutons and serve! ORIGIN: Imogene DeCroix, Pass Christian', La., circa 1970

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<h1>Cajun Oytser & Scallop Stew</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>36 ea Oysters, shucked <P>24 ea Bay Scallops <P>1 qt Half & Half <P>12 ea Scallions, whole, chopped <P>1 tb Parsley, chopped <P>2 tb Flour <P>1/2 ts Cayenne pepper flakes <P>1/2 ts White pepper <P>1 ts Salt <P>1/8 lb Butter <P>1 c Water, HOT <P>1/4 c Celery, chopped <P>1/2 ts Basil <P>1/4 ts Thyme <P>1/2 ts Oregano flakes <P>1/2 ts Black pepper <P>1 oz Sherry <P>1 c Croutons <P>1 ea Garlic clove, minced <P>1 1/2 tb Worcestershire sauce <P>Melt eh butter in a sauce pan at approx. 300 degrees F. Add the vegetables and saute until slightly browned. Remove form the heat. In a seperate pan heat the Half & Half being careful no tto boil it. Reduce heat to approx. 150 degrees F. and slowly stir in the flour. When it is blended well, add <P>the seasonings & spices. Add the browned vegetables and the drianed oysters & scallops. Simmer for 15 minutes, stirring frequently. Add the sherry and contimue to simmer until the stew thickens. Add the croutons and serve! ORIGIN: Imogene DeCroix, Pass Christian', La., circa 1970 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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