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! 🙂
So.. Bob loves horseradish and I love garlic. The perfect compromise — Horseradish & Garlic-Crusted Steak! Watch out because this steak is full of flavor but very bold and strong flavors. Lovers of the two main ingredients like Bob and I will gobble this up!
3 lbs sirloin steak
1/4 cup dijon mustard
1/2 cup non-creamy horseradish
12 garlic cloves, chopped
2 tbs pepper
salt to taste
Combine all ingredients except cooking spray in a bowl. Rub the marinade on the steaks and refrigerate for 2 or more hours.
Preheat broiler at 500 degrees.
Spray a baking dish or sheet with cooking spray and place steaks on top (make sure to have a nice spread of marinade on the steaks). Spray top of steaks as well.
Cook for about 10-20 minutes depending on how well you like your steak cooked.
Less than a week ago, Bob and I ordered ourselves a cute little ice cream maker to allow ourselves to customize our own low-fat frozen treats. So far, we’ve found it to be a great investment! We got ours from amazon.com for about $60 and they come in all kinds of shnazzy colors. If you don’t already have one, you may want to think about it; especially if you’ve got a big sweet tooth! It does save you a bit a of money but not much. The main perk of it, and well, maybe the only perk of it is that you can create what you want and make it as healthy as you want. If your local grocery store is anything like mine, you’ll be eating subpar fat free vanilla ice cream all day without it. Buying an ice cream maker is just a way to go that extra mile to be healthy while continuing to eat good food. No regrets here!
So far, Bob and I have tried a hand full of recipes that are listed below.
In regard to the directions, all you need to do with each recipe is combine all the ingredients in a bowl and refrigerate it over night. Then, pour it into an ice cream maker for about 15-20 minutes and you’re good to go! NOTE: As these recipes are low-fat or non-fat, the consistency isn’t as thick as it could be if you were using whole milk or whipping cream so you may need to freeze it after putting it through the ice cream maker.
Combine 2 & 3/4 cups fat free half & half, 1/4 cup diet root beer, 18 packets splenda, pinch of salt, and 1 tbs vanilla extract.
(note: peanut butter is not allowed in the first two phases so consider this more of a low-fat treat!)
Combine 3 cups fat free greek yogurt, 22 packets splenda, 1 tsp vanilla extract, and 1 tbs cocoa powder. 5 minutes before the ice cream maker is done, add 2 tbs low fat peanut butter and 1 handful of chocolate peanut butter chips.
Combine 22 packets splenda, pinch of salt, 2 cups orange juice, 1 tbs lemon juice, 1 tsp vanilla extract, and 1 & 1/2 cup fat free half & half.
Combine and whisk together well 3 cups fat free half & half, 1/2 cup lite maple syrup, 3 egg yolks, 1 tbs vanilla extract, 1 tbs ground cinnamon, and a pinch of salt. Serve with a light drizzle of maple syrup if desired.
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.