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Post by shellie on Nov 24, 2014 11:48:27 GMT
Dukan Bacon and Cheese Crackers Ingredients • 1 sachet Dry Yeast • 1/4 cup Water (warm) • 1/4 cup Oat Bran • 1 teaspoon Olive Oil • Pinch of Salt • 1 tablespoon Real Bacon Bits • 25g Gouda Cheese Directions Place 1/4 cup warm water in a bowl and pour one packet of dry yeast and let this sit for 10 minutes. The mixture should foam. After 10 minutes, place the bowl over gently simmering water (double boiler). Add to it ¼ cup of oat bran, the olive oil, a pinch of salt, and one tablespoon of Real Bacon bits. Stir gently and continuously while adding the ingredients. Continue stirring until a dough forms. It should be similar to a bread dough. Remove bowl from simmering heat. Take another glass bowl and slightly coat this with olive oil. You may use an olive oil spray or simply coat it with a teaspoon of olive oil. Transfer your dough into this bowl. Cover dough with a damp kitchen towel and place it in a warm place to let the dough rise. Leave for about an hour. Once the dough has risen, take two sheets of baking paper and roll your dough in between. Flatten your dough until it’s as thin as a cracker. Cut the dough into crackers. Sprinkle the grated Gouda cheese on top. You may also top it with salt and pepper. Transfer baking paper with the crackers into a baking tray. Bake your crackers in a 200 C preheated oven for 10 minutes or until crackers are golden brown and crunchy. Let cool in room temperature and then serve.
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Post by shellie on Nov 27, 2014 10:07:20 GMT
Sugar Free/Low Carb Cheese Cake
Filling:
3 packages (1 and 1/2 lbs) cream cheese (room temperature)You can use low fat as well
4 eggs (preferably room temperature)
1 and 1/2 teaspoon (1/2 Tablespoon) vanilla
1 and 1/2 teaspoon (1/2 Tablespoon) lemon juice
1 and 1/3 cups sugar equivalent I always use erythritol
1/4 cup sour cream (Lite or organic is ok too) substitute for FF Greek Yoghurt
Instructions for water bath: Wrap the bottom and sides of the springform pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 350 F for 60 to 90 minutes, checking often. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.
Instructions for non-water bath: For this method, you start the cake at a high temperature, and it slowly drops. If you have stoneware, bricks, etc, this allows it to happen at a slower rate, and I get better results in less time. Put the cheesecake on a sheet pan in case of drippage. After putting the cheesecake in the oven at 400 F, turn the oven down to 200 F. Bake for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.
Chill completely Maybe even stick in the freezer for a couple. Top with sugar free strawberry preserves. I used circular cut out to create these super cute individual cheesecakes. and top with a strawberry or rasberry.
Crust:
1 cup almond meal
2 Tablespoon melted butter
2 Tablespoon sugar erythritol or stevia
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Post by shellie on Nov 27, 2014 11:08:17 GMT
Slow Cooker Balsamic Beef
Ingredients
2 pounds round steak or cube steak, cut into 1 inch pieces 2 (14.5 oz) cans diced tomatoes 1 medium onion, thinly sliced (not chopped) 4 garlic cloves 1/2 cup balsamic vinegar (for gluten-free use White Balsamic Vinegar which doesn't have caramel coloring) 1 tablespoon olive oil 1 teaspoon each: dried oregano, basil, and rosemary 1/2 teaspoon thyme Ground black pepper and salt,to taste
Directions
Pour the olive oil on the bottom of the slow cooker. Salt and pepper the beef and add it to the slow cooker. Placed sliced onion on top of the beef, and sprinkle on the dried herbs evenly. Add the garlic cloves. Pour in the vinegar and top with the tomatoes.
Cook on high for 4 hours. Serve over whole wheat angel hair pasta or long grain brown rice.
Read more at skinnyms.com/slow-cooker-balsamic-beef/#0uWhT8GAcfKmWIbk.99
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Post by shellie on Dec 6, 2014 12:19:58 GMT
Found these in the baking aisle (not foil/baking paper aisle). I think this might be the solution to my 'sticking' Oat Ban Muffins.
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Post by shellie on Dec 6, 2014 19:07:12 GMT
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Post by shellie on Dec 6, 2014 21:25:29 GMT
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Post by shellie on Dec 7, 2014 5:50:58 GMT
Salmon Dip (serve with Veggie Sticks)
100g Pink Salmon (will try Red Salmon or Smoked Salmon too) 3 Tablespoons Extra Light Philly Dried Dill (to taste) Onion Powder (to taste) Garlic Powder (to taste) Grind of Pepper
For added spice you could add Chilli or a splash of Sweet Chilli Sauce
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Post by shellie on Dec 7, 2014 6:40:14 GMT
- New recipe to tryDukan Diet Chocolate Cookies Recipe - (This is a low fat chocolate cookie recipe that will surely satisfy your craving for chocolates and desserts. It’s crunchy on the outside but a bit chewy on the inside.)
Ingredients
Eggs (1.0 egg) Egg White (1.0 large) Oat Bran (0.125 cup) - about 2 Tablespoon Wheat Bran (Crude) (15.0 g) - about 1 Tablespoon Fat Free Vanilla Yogurt (0.1875 cup) - 3 Tablespoons Baking Powder (Low Sodium) (1.0 tsp) Masa Corn Flour (Enriched) (15.0 g) - 1 Tablespoon Granulated Splenda (9.0 tsp) Vanilla Extract (1.0 tsp) optional
Ingredient list with measurements I understand 1 Egg 1 Tblspn Egg White 3 Tblspns Vanilla Yoghurt
2 Heaped Tblspns Oat Bran 1 Heaped Tblspn Wheat Bran 1 Tblspn CornFlour 3 Tblspn Choc Drink Powder
(Here’s a guide to help you further with the measurements, the oat bran is about 2 tablespoon, the wheat bran is 1 tablespoon, the non fat vanilla yogurt is about 3 tablespoon, and the corn flour is about 1 tablespoon.)
Instructions Before anything else, preheat your oven to 180 C. Do this at the start so your oven will have enough time to achieve the temperature desired once you start baking. This is important so that are cookies will bake evenly. Prepare all ingredients as indicated in the recipe above. Try to measure them as accurately as possible because the ratio of the ingredients is very important in baking. In a mixing bowl, mix all our dry ingredients – unsweetened cocoa powder (preferably dutch processed), oat bran, wheat bran, baking powder, corn flour, and splenda. Mix the ingredients lightly and then make a well at the center of the bowl. In another bowl, combine all your wet ingredients – egg, egg white, and vanilla yogurt. Use a wire whisk to mix the ingredients until well combined. Pour this mixture at the well created at the center of the wet ingredients. Mix the ingredients until you come up with a cookie batter. Take out your cookie tray and line this with baking paper. Using a scoop or a spoon, lay out equal amounts of cookie dough into your baking tray. Make sure to leave enough space in between cookie rounds because the cookies will expand during baking. Bake the cookies in your preheated oven for 18-20 minutes or until the cookies are done. The baking time will depend on how big and thick you plan to make your cookies. Take them out of the oven and transfer to a wire rack to let them cool in room temperature. Once completely cooled, place in an air tight container until ready to serve. Enjoy!
Addition - You may add nuts, raisins, or some chocolate chips as your diet allows. Just fold the ingredients into the cookie batter.
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Post by Elasti-Girl on Dec 9, 2014 3:19:27 GMT
Shellie - have you tried all of those recipes yet? I'm interested in how the cookies turned out, they look good.Thought I'd share this really easy & tasty recipe. Garlic Chicken - serves 4Ingredients:4 skinless, chicken breast halves1 cup olive oil1 lemon, juiced2 tsp crushed garlic1 tsp salt1 tsp pepper1/3 tsp paprikaMethod:Cut 3 slits into each breast to let the marinade penetrate. In a small bowl or jug, whisk together remaining ingredients. Place chicken in a larger bowl & pour marinade over. Using your hands, work marinade into chicken. Alternatively, place marinade & chicken into a ziplock bag & mix.Cover bowl with cling wrap or seal ziplock bag & refrigerate for at least an hour, up to overnight.Grill or panfry chicken on medium heat until cooked through (no longer pink & juices run clear). Can also be eaten cold in a salad the next day.------ *I cut the breasts in half horizontally so they're thinner & they cook in about 5 minutes. Or I use tenderloins, they cook quickly too. Don't let the pan get too hot, as the garlic will burn. The marinating time doesn't seem to matter much, even after an hour or two, these are tender & moist. (My DD likes this more than crumbed chicken.) Also I tend to only drizzle/coat it with the oil & lemon juice to marinate, depending on the amount of chicken I have, not actually use 1 whole cup. You really only need enough liquid to coat the chicken & don't need to add any to the pan to cook it. And the paprika can be left out if you prefer.
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Post by shellie on Dec 9, 2014 9:48:11 GMT
Shellie - have you tried all of those recipes yet? I'm interested in how the cookies turned out, they look good.Thought I'd share this really easy & tasty recipe. Garlic Chicken - serves 4Ingredients:4 skinless, chicken breast halves1 cup olive oil1 lemon, juiced2 tsp crushed garlic1 tsp salt1 tsp pepper1/3 tsp paprikaMethod:Cut 3 slits into each breast to let the marinade penetrate. In a small bowl or jug, whisk together remaining ingredients. Place chicken in a larger bowl & pour marinade over. Using your hands, work marinade into chicken. Alternatively, place marinade & chicken into a ziplock bag & mix.Cover bowl with cling wrap or seal ziplock bag & refrigerate for at least an hour, up to overnight.Grill or panfry chicken on medium heat until cooked through (no longer pink & juices run clear). Can also be eaten cold in a salad the next day.------ *I cut the breasts in half horizontally so they're thinner & they cook in about 5 minutes. Or I use tenderloins, they cook quickly too. Don't let the pan get too hot, as the garlic will burn. The marinating time doesn't seem to matter much, even after an hour or two, these are tender & moist. (My DD likes this more than crumbed chicken.) Sounds yummy, but 1 cup of oil?? Sounds like a lot. I am guessing that there is a lot of oil left in the bag when you remove the chicken. Grilling would get rid of some too. But WOW it sounds yum.
The cookies - I am beginning to develop 'trust issues' with the recipes I find on the Internet. Those cookies SUCK!!!!!!! I am working on developing a recipe using the basics of that recipe. I am going to give them a go tonight. Main ingredients have 'soaked' overnight, now I am going to add bi-carb and apple cider vinegar to get it 'fizzing' then whip an egg white for more lift. Then make them in the ''muffin moulds [baking paper]) to see if they actually will go crispy on the outside and gooey on the inside. I will keep you updated.
I really want to try the 'crackers' too
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Post by Elasti-Girl on Dec 9, 2014 19:19:29 GMT
Sorry about that! Brain derp (I was editing/adding my notes to the bottom & got distracted by DS, posted in order to save it & forgot to come back to finish tweaking it) -
I put the original recipe for anyone that wanted it, but I forgot to add that I don't really measure any of the ingredients except for the garlic.
I tend to only drizzle/coat it with the oil & lemon juice to marinate, depending on the amount of chicken I have, not actually use 1 whole cup. (I did the first time I tried this recipe & it was overkill, there's so much left in the dish) You really only need enough liquid to coat the chicken & don't need to add any to the pan to cook it. And the paprika can be left out if you prefer. 'trust issues' lol Shellie
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Post by shellie on Jan 11, 2015 8:09:26 GMT
Tzatziki Yogurt Sauce
Ingredients
1 medium cucumber, peeled, sliced in half lengthwise 1 tablespoon fresh dill, removed from stem ½ teaspoon black pepper ¼ teaspoon sea or kosher salt ¼ teaspoon paprika 1/2 teaspoon crushed red pepper flakes, more or less to taste 1 tablespoon freshly squeezed lemon juice 1 tablespoon extra virgin olive oil 2 cloves garlic, minced 1 cup Greek yogurt, fat free, plain Kosher or sea salt to taste
Directions
Remove seeds from the center of each cucumber by scooping out with a spoon. Finely dice, peeled and seeded, cucumber and lay pieces on a paper towel to drain, sprinkle with salt.
After 30 minutes, combine diced cucumbers and the remaining ingredients in a mixing bowl. Refrigerate at least two hours before serving to allow flavors time to marry. Pour Tzatziki into a serving dish and enjoy! Garnish with additional diced cucumber and dill.
Tzatziki tastes great served with meats or as a dip or spread
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Post by shellie on Jan 11, 2015 8:16:10 GMT
I have been working on a 'Cookie" recipe
4 Tablespoons Oat Bran 4 Tablespoons Chocolate Drinking Powder (SugarFree Brand) 4 Tablespoons Skim Milk Powder 5 Tablespoons Maple Flavoured Syrup (Queen Bran)
Combine and cover and leave on the bench overnight
Then add 1 Teaspoon of Baking Powder 1 Capful of Apple Cider Vinegar
Whip 1/2 cup of Egg Whites (I use the Carton) when whipped add 1 Teaspoon of Cream of Tartar
Combine all ingredients and spoon into Muffin cases (from the Baking Aisle)
Cook at 110 deg for 2.5hrs. This is the bit I am still working on. I have had 2 successes and 2 failures. 120degs seems too hot and they burned on the bottom a little, 100degs seems not hot enough, so working on 110degs atm
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Post by shellie on Jan 17, 2015 9:13:45 GMT
Bacon Jam - I know how it sounds but trust me - PV Days
250g Short Cut Bacon, fried or oven baked 1 can diced tomatoes (NO added Salt/Sugar) 1 yellow onion, diced 3 Tablespoons Granulated Splenda 1 tbsp Apple Cider Vinegar Pinch of Salt (to taste) A few grinds of Pepper (to taste) 1/2 Teaspoon Paprika
Fry or oven bake the bacon. Let cool and crumble or dice. Keep or add a few tablespoons bacon fat in a skillet (I used a none stick pan and there was only minimal fat Over a low heat, saute the onion until just soft. Stir in the diced Bacon, Tomatoes, Splenda, Vinegar, Paprika, Salt and Pepper. Let the skillet simmer until the mixture is thickened. Spoon into a jar and keep refrigerated. May be frozen.
I used it warm and it was AMAZING!!!! This is really easy. Mine cooked for about 20 minutes, though it may take longer.
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Post by shellie on Jan 23, 2015 12:07:27 GMT
So I just thought these might come in handy for spicing some Dukan recipes up a little. I have seen 'Ranch' mix talked about on facebook and always assumed it was store bought in the US, now we can make our own.
Taco Seasoning: 1/2 cup chili powder 1/4 cup onion powder 1/8 cup ground cumin 1 tablespoon garlic powder 1 tablespoon paprika 1 tablespoon sea salt Put ingredients into a jar and shake.
Dry Onion Soup Mix: 2/3 cup dried, minced onion 3 teaspoons parsley flakes 2 teaspoons onion powder 2 teaspoons turmeric 1 teaspoon celery salt 1 teaspoon sea salt 1 teaspoon sugar 1/2 teaspoon ground pepper Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use. Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.
Ranch: 5 tablespoons dried minced onions 7 teaspoons parsley flakes 4 teaspoons salt 1 teaspoon garlic powder Mix together and store in an air tight container. For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream. For dip: Mix 2 tablespoons dry mix with 2 cups sour cream. Mix up a few hours before serving, so the flavors all blend.
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