5-1/2 ounces tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon tamari or soy sauce
1 teaspoon liquid smoke
1/4 teaspoon garlic powder
1/2 cup sugar-free root beer or cola

1. Combine all of the ingredients except the soda in a bowl or jar.
2. Slowly mix in the soda to prevent foaming.
3. Refrigerate before serving.

Makes 4 servings

1 whole chicken
1 cup BBQ Sauce
4 slices bacon
salt and pepper

1. Preheat oven to 450 degrees.
2. Rub chicken liberally with salt and pepper and transfer to a roaster a bit larger than it.
3. Cover with BBQ sauce, layer bacon slices on top and place uncovered into the oven.
4. After 15-20 minutes, reduce heat to 325 degrees and continue to roast until a meat thermometer reads 165 degrees, about an hour.
5. Allow to rest for 10-15 minutes before cutting.

Makes 1 chicken, 4-6 servings

3 cups cauliflower flowerets
1/2 cup butter
1/4 cup cream
3 tablespoons parmesan, grated
salt and pepper
water

1. Boil or microwave whole head of cauliflower until very tender.
2. Drain cauliflower and allow to cool to room temperature.
3. Pat dry with a papertowel and try to remove any excess liquid, then cut into managable pieces and puree in a food processor.
4. Gradually add butter and cream and continue to puree until blended.
5. Season with salt and pepper and garnish with parmesan before serving.

Makes 4 servings

1 cup green beans
2 buffalo sausages
1 teaspoon vegetable oil
salt and pepper
water

1. Steam green beans until just tender.
2. Meanwhile, fry buffalo sausages in vegetable oil in a skillet over medium heat.
3. Add the green beans to the skillet and season with salt and pepper.

Makes 2 servings

Tonight's dinner is comprised of no less than 2 of my personal Atkins favorites. I must admit that I was a bit skeptical as to whether the BBQ Chicken was going to turn out well in the oven instead of barbecued, but it was fantastic. Some of the skin even blackened and then bacon was the kind of crispy that you just can't accomplish by pan frying. The tomato paste makes this a bit carbier than the previous low-carb meals, but it's still well under the register at about 9 net carbs a plate.

The other favorite in question is Mashed Cauliflower Fauxtatoes. Anyone who has done a low-carb program for any length of time has no doubt attempted or at least heard of fauxtatoes. Essentially, it's what replaces those evil starchy mashed potatoes and does so quite suitably. They're rich and creamy just like mashed potatoes; the only difference is that they're lighter and fluffier. I often make these with dill and havarti, which is equally delicious.

We picked up this delicious wheat-free buffalo sausage from the butcher shop yesterday, so I had to work it into dinner somehow. Thus, Green Beans and Buffalo Sausage was born! Nothing special here, just what the name suggests, but it was a nice compliment to it all and the mild spiciness sort of brought out the sweetness in the green beans.