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!
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
In a large pan, heat cooking spray over medium heat.
Add sausage and cook until brown on both sides. Remove and set aside.
In the same pan, add bell peppers, onions, garlic, and salt & pepper to taste. Spray with cooking spray.
Brown until soft while scraping the bottom of the pan.
Return sausage to the pan with the peppers and add pasta sauce.
Allow to simmer for 1-2 minutes. Serve with parmesan cheese.
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.
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.