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Leeks With Tomato Glaze And Olives


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  • 1/4 cup water
  • 2 tablespoons tomato paste
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 packet sugar substitute
  • 2 tablespoons olive oil
  • 6 medium leeks trimmed, cleaned
  • 1 tablespoon Atkins Bake Mix
  • 6 oil-cured black olives pitted, halved


Servings 6


Step 1

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

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