Leeks With Tomato Glaze And Olives

Leeks With Tomato Glaze And Olives
Leeks With Tomato Glaze And Olives

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

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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