Leeks With Tomato Glaze And Olives

Recipe Ingredients

1/4 cup	59ml	Water
2 tablespoons	30ml	Tomato paste
2 tablespoons	30ml	Red wine vinegar
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Dried thyme
1/2		Sugar substitute
2 tablespoons	30ml	Olive oil
6 tablespoons	90ml	Leeks - trimmed, cleaned (medium)
1 tablespoon	15ml	Atkins Bake Mix
6		Oil-cured black olives - pitted, halved

Recipe Instructions

Mix water, tomato paste, vinegar, salt, thyme, and sugar substitute; set aside. Cut leeks into diagonal slices 1 1/2-inch wide. Cook leeks in lightly salted boiling water 3 minutes, until crisp-tender. Drain.

Heat oil in a large skillet over medium heat. Cook leeks 5 minutes, until lightly golden. Transfer to a plate with a slotted spoon. Reduce heat to low. Add bake mix to skillet, mix well with oil in pan. Cook 3 minutes, or until bake mix is lightly browned.

Slowly add tomato paste mixture. Cook 2 to 3 minutes until mixture thickens slightly. Return leeks to pan; add olives. Cover and cook 10 minutes, until leeks are very tender.

Cool to room temperature before serving. May be prepared in advance and refrigerated.

This recipe yields 6 servings.

Carbohydrates: 14.5 grams

Net Carbs: 12.5 grams

Fiber: 2 grams

Protein: 1.5 grams

Fat: 5 grams

Calories: 109

Description:

"Leeks are a good source of iron and fiber. In this dish, they are prepared Mediterranean-style with tomatoes and olives."

Source:
Atkins Cookbook at http://atkinscenter.com

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