I’ve made this recipe a few times before but with wheat tortillas. Obviously on the Dukan Diet, whether it’s wheat or it’s white, it ain’t right! Fortunately, now that I’ve found a Dukan-friendly tortilla recipe, I can prepare this recipe Dukan-style!
First, make the Homemade Dukan Tortillas recipe found here. (note: do not overcook tortillas as you want them to be on the softer side, not crispy)
4 Homemade Dukan Tortillas
1 medium onion, chopped
1 large chicken breast
1/2 cup fat free shredded cheddar cheese
1/2 cup picante sauce
3/4 cup green chile sauce
3 tbs fat free cream cheese
1/2 tsp chili powder
salt & pepper to taste
Preheat oven 350 degrees.
Lightly season chicken breast with salt and pepper and cook through in a skillet with cooking spray.
Remove and shred chicken. Set aside.
In the same skillet, brown chopped onions with cooking spray on medium heat until tender.
Add chicken back into the skillet along with cream cheese, chili powder, 1/4 cup cheddar cheese, and picante sauce.
Cook for about 3 minutes until the cheese is melted.
Place the tortillas in the microwave for about 1 minute.
Spray a baking dish with cooking spray.
Stuff tortillas with chicken mixture, roll and place in the baking dish.
Pour green chile sauce over enchiladas and top with remaining cheddar cheese.
It’s only been one day since I’ve discovered Dukan-friendly tortillas and I’ve already taken it to another level: Breakfast Quesadillas! These quesadillas can be stuffed with your breakfast favorites including sausage, bacon, eggs, steak, cheese, etc. I had my quesadillas oozing with a 4-cheese blend and stuffed with bacon and egg whites. What a perfect way to start off your day!
First, make the Homemade Dukan Tortillas recipe found here. Note: use a large pan to create 2 large tortillas instead of 4 smaller ones as the original recipe makes.
2 large Homemade Dukan Tortillas
5 strips lean, center-cut bacon (6% fat or less)
1 slice fat free american cheese, cut into small squares
1/2 cup reduced fat cheese blend of your choice (I recommend parmesan & mozzarella)
Salsa (to be used as a condiment)
In a skillet, cook bacon until crispy. Allow it to cool, and cut into 1 inch pieces.
In a small pan, heat cooking spray on medium heat and pour 1/2 of the egg-white mixture at a time and tilt to form a round shape.
Cook for 2-3 minutes, flip, and cook for an additional 2 minutes. Repeat steps to create a second egg-white round.
Top one tortilla with a layer of cheese, bacon, another layer of cheese, egg-whites, and more cheese.
Place second tortilla over the top and push down slightly. Microwave for 30 seconds or until cheese is melted.
Cut quesadilla into 4 pieces and serve with salsa.
Back in my troubled eating days, I just loved to eat at Corner Bakery. For those of you who aren’t familiar with this chain bakery, it’s a casual place where you can grab a sandwich or pasta while enjoying some free wifi. It’s reasonably priced and never really packed so you can relax and stay as long as you want .. while carb-loading of course! One of my absolute favorite things to eat at Corner Bakery was their Green Chile & Chicken Panini. Crispy bread, tender chicken, flavorful green chiles, melty cheese — it was a whole lot of wonderful! So, like many other things on the Dukan Diet, if I wanted it enough, I knew I could make it happen. And, well, I wanted it pretty darn bad so here we are..
First, make the Savory Dukan Bread recipe found here. (note: cut bread into two slices)
2 slices Savory Dukan Bread
1 chicken breast
1/2 can whole green chiles
2 tbs low fat mayo
low fat mozzarella/parmesan mix
salt & pepper
Preheat grill on medium-high heat
Filet chicken through the center to create two thin slices of chicken.
Season chicken with salt and pepper and grill for about 4-5 minutes on each side or 4 minutes in the George Foreman Grill.
Spread low fat mayo on Dukan bread slices. Spray opposing sides of bread with cooking spray.
Pat green chiles down with a paper towel to dry.
Stack on chicken breasts, 2 whole green chiles, and cheese between bread slices.
Place sandwich in a panini press or George Foreman Grill for 1 minute.
I am in such an appetizer mood! It must be because the Fourth of July is tomorrow and that means BBQs and lots of finger food. Note to self: BE GOOD!! And on that note, one great way for all of us to be good while eating yummy holiday food is to make these overstuffed cheesy mushrooms. They are awesome!
First, make the 1/3 of the Oat Bran Breadcrumbs recipe found here.
Then, follow the recipe below.
4 tbs Oat Bran Breadcrumbs
2 tbs reduced fat parmesan/mozzarella cheese mix (+extra for topping)
1 tbs cream cheese
dash of italian seasoning
1/2 clove garlic
6 whole mushrooms
Preheat oven 400 degrees.
Remove stems from mushrooms and place in food processor along with the first 5 ingredients and blend together.
Generously stuff mushrooms with cheese mixture and place mushrooms on greased baking sheet.
Top each mushroom with a pinch of parmesan/mozzarella cheese.
Spray tops of mushrooms with cooking spray and bake for 25 minutes.