Fans of the Atkins and the South Beach diets are reporting record losses, some with more success than others.

Ethel and Robert Marshall have been devotees of the Atkins Diet for nearly six months. Robert, never a diet enthusiast, loves the Atkins program as he applies it.

"It's the amount of meat that you're allowed on the Atkins Diet," Ethel said. "Before we started this diet, I never would have allowed him to eat the amount of meat he eats now. I personally still cannot even consider eating the amounts of meat allowed on this diet."

The results of the Atkins Diet for the Marshalls were surprising to Ethel. Robert, with all his meat consumption, lost a whopping 30-some pounds; Ethel with her meat denial lost much less than she wished.

"I know that men lose weight a lot faster than women," Ethel said, "but it just doesn't seem fair."

Althea and Harvey Reynolds are adherents of the South Beach Diet. They have been on the new eating plan for three months. Having similar results as the Marshalls, Harvey has lost three pants sizes, while Althea has lost only four pounds.

"We're sticking to it," Althea said. "Even I don't lose a lot of weight, I think it's healthy. We've already added some of the carbohydrates back into our diets and Harvey is still losing. I think I've lost more inches than weight, but the scales can still be a little daunting. I don't get it. We both eat the same stuff, and I eat less than he does. It isn't fair."

With the popularity of the low- and no-carb diets flourishing, many have tried the plans -- with varying success. But all agree that the food is delicious. Following are three recipes that are Atkins and South Beach friendly.

Baked Salmon with caramelized onions in a bed of greens

Preheat oven to 425 degrees. Sprinkle salmon liberally with salt, pepper and paprika. In a skillet on medium high heat, sear the skin side of the salmon, then place in oven for five minutes. Turn oven down to 350 degrees and bake until fish flakes easily.

In another skillet, place two tablespoons of oil and on medium high heat, stir fry a half cup of thinly sliced onions until brown. Use as garnish atop the baked salmon.

Seafood Salad

1/2 pound of shrimp

1/2 pound of real or imitation crabmeat

1/2 cup finely chopped onion

1/4 cup green bell pepper

1/4 cup red bell pepper

1/2 cup mayonnaise

salt and pepper to taste

Combine all ingredients in bowl and mix just to blend.

Chicken Piccata

Chicken breast

1/4 cup dry sherry

1/2 cup chicken broth

2 tbs. capers

In skillet with just enough oil to avoid sticking, brown chicken breast on both sides on medium high heat. Remove breast and deglaze the pan with sherry, stirring to loosen the flavor bits. Simmer for three minutes. Add capers and chicken broth and simmer for three minutes. Add the browned chicken breasts and simmer for five minutes. Allow to rest for five minutes off the heat before serving.

Do you have a diet that has worked well for you? Let us know about it and share some of your recipes with T&D readers! Thomas Brown may be reached at 803-533-5532 or by emailing him at tbrown@timesanddemocrat.com

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