Turkey Sausage & Peppers

Quick update: My weight is still lingering in the 116s and is being very stubborn! In fact, the only day this week that I actually lost weight was when I had a little cheat meal and had a 6 inch Subway Club. Could it be that my body has gotten used to the Dukan Diet? ¬†The last few pounds is indeed the MOST difficult to lose! On a lighter note, the adoption event I volunteered at over the weekend went well and we adopted out 20 dogs in just that one day! I’m sooo happy for those lovebugs. They ALL deserve forever homes!

Turkey Sausage & Peppers

Ingredients:

  • 14 oz Turkey Smoked Sausage, cut into 1/2 inch slices
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1/2 onion, sliced
  • 2 cloves garlic, minced
  • 1/2 cup low-fat pasta sauce
  • salt & pepper to taste
  • low-fat parmesan cheese for garnish
  • optional: 1 cup sliced mushrooms

Directions:

  1. In a large pan, heat cooking spray over medium heat.
  2. Add sausage and cook until brown on both sides. Remove and set aside.
  3. In the same pan, add bell peppers, onions, garlic, and salt & pepper to taste. Spray with cooking spray.
  4. Brown until soft while scraping the bottom of the pan.
  5. Return sausage to the pan with the peppers and add pasta sauce.
  6. Allow to simmer for 1-2 minutes. Serve with parmesan cheese.
  7. Optional: Make some Dukan-friendly Garlic Cheese Bread to compliment this dish!
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Balsamic Glazed Chicken

Balsamic Chicken

Ingredients:

  • 2 large chicken breasts
  • 1 bell pepper, sliced (omit during Attack Phase)
  • 1/2 brown onion, sliced
  • 1/4 cup balsamic vinegar
  • 1/8 cup low-sodium soy sauce
  • 1/4 cup fat free chicken broth
  • 1/8 cup splenda brown sugar
  • 1/8 cup oyster sauce
  • 1 ts basil
  • 1 ts paprika
  • 1/2 ts ginger powder
  • 1/2 ts pepper
  • 2 cloves garlic, minced
  • 1 tbs cornstarch
  • garlic salt

Directions:

  1. Preheat grill on high.
  2. Filet each chicken breast in half to create a total of 4 thin filets.
  3. Season chicken breasts lightly with garlic salt & pepper on both sides.
  4. Spray chicken with cooking spray & grill for 4-5 minutes on each side. (5 minutes in total in the George Foreman Grill, omit the spray)
  5. Remove chicken to a separate plate & keep warm.
  6. Heat a skillet to medium heat with cooking spray and brown onions & bell peppers until tender.
  7. Then, whisk balsamic vinegar, soy sauce, chicken broth & all dry seasoning (except bottom 2) in a bowl.
  8. Combine cornstarch with 2 tbs hot water & mix until dissolved.
  9. Heat sauce pan on medium with cooking spray.
  10. Add garlic and saute for one minute.
  11. Add sauce mixture & cornstarch mixture.
  12. Stirring constantly, bring sauce to a boil and remove from heat immediately. The sauce should thicken to a glaze consistency.
  13. Top chicken breasts off with vegetables & balsamic glaze.