Yesterday, Bob and I took a day off to spend with our dog, Crouton. Yes, you heard it right. We took a vacation day to stay at home, in our pajamas, and cuddle up next to Crouton all day. We both love to travel but miss Crouton terribly when we do. And now that so much of our time is spent volunteering each weekend and we’re in need of saving money for my Master’s program, it only seemed right that we stayed home and did what would make all three of us happy!
I weighed in yesterday at 16.6 lbs; a HUGE personal accomplishment!! Not only because I’ve been stuck in the 118s forever but because I haven’t been under 117 lbs my entire adult life. I know it’s only .4 lbs but it just shows how far I’ve come. It was not too long ago that I was at the peak of my weight gain and now I’m at the valley of my weight loss. I. AM.THRILLED!
Tonight, Bob and I have a Casino Fundraiser Event to attend for the organization we volunteer at: WAGS (Westminster Adoption Groups and Services). It should be a fun night filled with casino games, silent auctions, and food. All proceeds go to the animals! Hopefully we can resist the non-Dukan friendly foods..
Well, I hope everyone has a nice, relaxing weekend to recharge and be ready to take on the next week! 🙂
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.
Just like the Dukan bread and pizza crust recipe, this Dukan-friendly tortilla recipe is a great find. Made with protein powder and oat bran, the tortilla gives you the consistency of a corn tortilla with a saltier flavor. They were just what Bob and I needed for our Taco Friday!
First, make the Homemade Dukan Tortillas. (makes 4 tortillas)
1/4 cup oat bran
1 scoop unflavored protein powder
1/4 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 cup fat free shredded cheddar cheese
1-2 tbs water
Use a food processor to blend together all ingredients except water.
Add about 1-2 tbs water depending on how much you need to create a consistency in the batter that will allow it to be easily poured.
Preheat pan with cooking spray on medium-high heat.
Pour 1/4 of the batter at a time into pan and tilt to form a 5-6 inch tortilla.
Cook for about 2-3 minutes or until a crust forms on the edge. Flip and cook for another 1-2 minutes.
Then, prepare the ground beef.
1 lb extra lean ground beef
1 packet taco seasoning
2/3 cup water
chopped onions, salsa, fat free sour cream, and fat free cheddar cheese as condiments
In a large sauce pan, lightly brown ground beef.
Add 2/3 cup water and taco seasoning. Bring to a boil while stirring.
Reduce to a simmer for 5 minutes.
Serve ground beef and desired condiments on Homemade Dukan Tortillas.
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.
There are three separate parts to this recipe: 1) Dark Chocolate Chips 2) Cream Cheese Dip 3) Gingerbread Biscotti. The Dark Chocolate Chips recipe is from a recent post I made for Dark Chocolate Chip Cookies. These chocolate chips are completely fat free and sugar free. The Cream Cheese Dip is a high-protein, low-fat dip made from tofu and, of course, cream cheese. Finally, there is the Gingerbread Biscotti made from oat bran, brown sugar, a touch of cinnamon and ginger. The biscotti and dip can be eaten together or separately; it’s your choice! 🙂
Dark Chocolate Chips recipe
7 packets of splenda
1.5 tbs cocoa powder
1/2 tbs egg whites
1/4 tsp vanilla extract
1 tsp skim milk
pinch of salt
Preheat oven 350 degrees.
Use an electric mixer to combine all ingredients.
Spoon chocolate mixture into 2 inch rounds on a baking sheet lined with parchment paper.
Bake for 8 minutes. Remove and place in freezer to cool and harden for 5 minutes.
Cut chocolate into small squared chips.
Cream Cheese Dip recipe
Combine the following ingredients in a blender:
3/4 tsp vanilla extract
1/2 cup firm tofu
1/2 cup fat free cream cheese
3 packets of splenda
1 tbs splenda brown sugar
Use a spoon to mix in chocolate chips to create the dip.
Gingerbread Biscotti recipe
3/4 cup oat bran
1/4 ts baking soda
1/8 ts salt
2 tbs splenda brown sugar
2 packets splenda
2 tsp cocoa powder
1 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp vanilla extract
2 tbs skim milk
Preheat oven at 375 degrees.
In a food processor, blend together oat bran, baking soda, salt, brown sugar, cocoa powder, cinnamon, ginger, and splenda.
Pour mixture into a bowl and add milk and vanilla extract. Spray cooking spray into mix for 1 second. Mix ingredients together well.
Form 6 biscotti-shaped cookies and place on parchment paper.
The biggest complaint about shirataki noodles is the smell that comes from the liquid they’re packaged in. Not only does the liquid give it an odd smell but also adds a sliminess to the texture. The package directions tell you to microwave the noodles and strain any excess water. However, I began using some additional steps to help better the taste and texture of these noodles. It will take a bit more time but it is well worth it. The steps will be listed in the directions of the recipe.
Like most of the world’s population, garlic is one of the great loves of my life. I eat it religiously! One of my favorite garlic dishes is the garlic noodles dish. Garlic noodles is a asian-style dish that many restaurants have put their own spin on. One of my favorites is from the Yard House. They make theirs with shiitaki mushrooms and top it off with parmesan cheese. It’s simply delicious! So, one day while salivating at the thought of these noodles, I thought: What’s stopping me from making a Dukan-friendly version of garlic noodles? The answer — nothing!
I made this recipe for lunch today and I have to say: It was the BEST shirataki recipe I’ve tasted thus far! Shirataki noodles definitely work best with asian-style dishes and this is one of them.
2 packets fettuccine shirataki noodles
3 medium mushrooms, diced
1/4 cup green onions, chopped
4 cloves garlic, minced
2 cloves garlic, sliced
4 tbs splenda brown sugar
2 tsp soy sauce
2 tbs regular or vegetarian oyster sauce
optional: reduced fat parmesan cheese for garnish
Boil shirataki noodles for 3.5 minutes with 2 dashes of salt and strain.
Microwave noodles for 1 minute and use paper towels to dry off any additional liquid.
In a large skillet or wok, heat cooking spray on medium heat and saute mushrooms and garlic until fragrant.
Add brown sugar, soy sauce, and oyster sauce. Add noodles and toss in sauce.
Pan sear noodles on medium-high heat until all liquid is absorbed and noodles have a nice seared brown color.
Add green onions, cook for 30 seconds and remove from heat.