Saturday, July 28, 2012

Bacon Cheeseburger Quiche

Posted on July 22, 2012 by janice Bacon Cheeseburger Quiche Bacon Cheeseburger Quiche

I've been painting my closing all the weekend and was in need of a hearty meal for painting breaks.  It certainly hit the spot.  I almost ate a cheeseburger last night.  Thank God I waited to Dukan-worthy.  This gives a test.  It is great snacks throughout the day.  Or certainly a great lunch tomorrow!

BACON CHEESEBURGER QUICHE

8 eggs or egg white substitute 2 cups
1/2 Lb chopped Sirloin
2 slices bacon Turkey, chopped
2 T tomato paste
1/2 t minced onion
2 T of parmesan or any other low fat free cheese, depending on your stage

Beat the eggs with a quarter Cup of water.  Add salt and pepper and minced onion and whatever seasoning you want on your burger.  Browning the meat with the bacon for 5 minutes, drain and add the tomato paste.  Cook for 2 minutes.  Pour the eggs into a small casserole dish, place meat on top of the egg mixture and press with the back of a spoon.  Garnish with Parmesan cheese or other cheese free fat you have.  Bake in the oven at 350 for about 35 minutes or until done.  Let cool 5 minutes before cutting or serve at room temperature.

Dessert 4

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Friday, July 27, 2012

Chicken with Barbecue dip legs

Posted on July 24, 2012 by janice Chicken Thighs with Barbecue Dipping Sauce thighs chicken with Barbecue Dipping Sauce

With (PV), or without (PP) sauce, this chicken is absolutely delicious!  I got the chicken in a grill pan and finished it in the oven.  I am not joking you...Tom asked me "you are going to eat the skin?  I had to tell him that he was not on it!

THIGH OF CHICKEN WITH BARBECUE DIPPING SAUCE

6 chicken thighs, skin removed
1 T smoked Spanish paprika
2 t lemon pepper
1/2 t garlic powder
1 T zero calorie brown sugar

SAUCE:

4 oz of tomato sauce
2 T lemon juice
2 T lemon juice
2 T cider vinegar
2 cloves garlic, finely chopped
2 T zero calorie brown sugar

mustard of Dijon 1 t

1/2 t red pepper flakes

Mix chicken rub ingredients together in a small bowl.  Chicken with salt and pepper and press everywhere rub in the plays of the season.  Put in the refrigerator for 15 minutes.   Prepare a grill or grill pan.  Cook chicken 10 minutes on each side, finishing in the oven at 375 for 25 minutes longer.  Meanwhile, prepare your sauce to dip by adding all the ingredients in a small pot simmering 15 minutes to cover and 10 non-covered.  Serve with the chicken.

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BLT and Turkey rolls


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Fillet of pork with chipotle-lime

Posted on July 23, 2012 by janice Chipotle-Lime Pork Tenderloin Tenderloin of pork with Chipotle-Lime

It was super easy and really delicious.  The sauce would be too good on chicken and pork chops.  Use a little less chipotle if you like spicy.  Or sweeten a little more.  I've actually grilled my filet with a bunch of vegetables.  Summer dinner!

FILLET OF PORK WITH CHIPOTLE-LIME

1 t paprika (I used Hungarian sharp)
1/2 t garlic powder
1/4 t pepper chipotle powder
1 t. kosher salt
freshly ground pepper
spray with olive oil
1 pork tenderloin
2 peppers chipotle, end chopped 1 t. adobo sauce
1/4 cup lime juice
1/2 small onion, finely chopped
1/2 cup coriander, chopped
1 T zero calorie brown sugar

Spray a little olive oil and from the outside with the first 5 ingredients of the season.  The value of the pork on a rotisserie on a dish lined with aluminum foil. Roast pork at 500 for 20 to 25 minutes or until he recorded at 150 degrees. Transfer to a plate and leave the rest for 10 minutes.

To make the sauce, Brown the onion in a small pan.  Add the lemon juice, sugar and chipotle peppers.  Make a simmer on medium heat and cook for 5 minutes. Remove from heat and stir in the coriander. Cut the pork into thin slices and serve with the sauce.

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Shrimp with Chipotle tomatillo Salsa

Posted on July 26, 2012 by janice Shrimp with Chipotle Tomatillo Salsa shrimp Chipotle tomatillo Salsa

If it is not a day of PV for you, pass the salsa and leave the rest of the family will enjoy!  Try to find fresh shrimp if you can, it is delicious and worth the frozen stuff!

SHRIMP WITH CHIPOTLE TOMATILLO SALSA

Tomatillo Salsa:

1 T zero calorie brown sugar
2 T fresh lime juice
2 T cider vinegar
1 t lemon juice
2 Shallots T, finely chopped
1 pepper chipotle and 1 T. adobo sauce, chopped
1 tomatillo, finely chopped

Shrimp:

1 dozen wholesale, shrimp
1 T fresh lemon juice
1 clove garlic, minced
cooking spray

Season the shrimp with salt and pepper, add the lemon juice and garlic and shrimp to a good spray of cooking spray.  Place in the refrigerator for 15 minutes.  Prepare your salsa by adding all the ingredients together in a small bowl.  Set aside to serve with shrimp.  I cooked my shrimp with all the juice they were marinated in a cast iron frying pan on high heat for about 5 minutes, but you can their grill, Broil or put them in a grill pan.  Not overcook.  Serve with salsa.

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Sunday, July 15, 2012

Caesar Chicken

Posted July 13, 2012 By janice Caesar Chicken Caesar Chicken

I found this fat free caesar dressing and marinated this chicken in it.  It was absolutely delicious.  It seems like cheating but I’m going to try to find more fat free dressings that don’t have sugars in them!  You can also just make your own dressings and marinate the chicken in them.  Just give it time to marinate and you’ll have delicious chicken with no hassle whatsoever!

CAESAR CHICKEN

6 pieces of skinless chicken (on the bone)
1/2 cup fat free caesar salad dressing (Kraft makes one or if you can find one that is Light, just pour off all the oil)

Marinate chicken in dressing for 4-6 hours.  Bake at 375 for 45 minutes.  Serve with Shirataki noodles or whole grain rice.

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Saturday, July 14, 2012

Cuban Garlic Chicken

Posted July 10, 2012 By janice Cuban Garlic Chicken Cuban Garlic Chicken

There is a restaurant in Los Angeles called Versailles and they make this fabulous Cuban super-garlicky chicken that people go crazy for.  So on my way home tonight I thought I’d give it a try.  Of course, Dukan-friendly.  I don’t think I missed the orange juice at all!!

CUBAN GARLIC CHICKEN

7 cloves garlic, rough chopped
1 small onion, sliced
1/4 cup lime juice
1/4 cup lemon juice
2 T white wine
6 skinless chicken pieces

Cover all the chicken with the rest of the ingredients in a casserole dish and bake at 350 for 1 hour.  After an hour, take chicken out of the oven and remove the chicken from its bones.  Discard.  Shred the chicken and put it back into the cooking liquid.  Bake for another 15 minutes.  Serve over cauliflower mash or whole grains.  It’s that simple.

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Weight Loss Diets - Two Common Dietary Plans for Your Weight Loss Mission


An effective diet plan is what you need to kick-start your weight loss mission. There are all sorts of diet plans available, including those that help to target certain challenging areas of the body. Two common but effective weight loss dietary plans are the high-protein diet and high-fiber diet.

The high-protein diet

Protein is the essential building blocks for healthy muscles. When your body builds more muscles that work efficiently, your body will burn fat more efficiently as well. It is said that high-protein diets boost metabolism to promote weight loss.

In fact, protein has been shown to be more effective than carbohydrate and fats in making a person feel full after a meal. When you are under a high-protein diet, you will feel more satisfied with your meals and feel less hungry. Combining this diet with a decrease in your daily calorie intake can improve your weight loss results considerably.

Different dietary plans have different criteria for the amount of protein needed in a high-protein diet. Basically, such diet contains around 30% of protein content in each meal (e.g. South Beach Diet). Some may even suggest up to 46% of protein content (e.g. Dukan Diet).

The main source of a high-protein diet is meat, but you can also consume plant-based proteins such as soy, whey and peanuts. To reduce the fat content that may be found in high-protein food sources, go for healthy options such as skinless chicken, lean pork and beef, and low-fat milk and dairy products.

The high-fiber diet

Everyone is aware of the health benefits that fiber can provide--from improving the digestive system and preventing constipation, to losing weight and preventing heart disease. The fiber you consume in your daily diet comes in two forms: soluble fiber and insoluble fiber.

As the name implies, soluble fibers dissolve in water, and form a gel in the digestive tract, helping to slow down digestion. This leads to slower stomach emptying and you will feel full for a longer period of time. This indirectly helps you to control weight. You can get your daily dose of soluble fiber from oatmeal, oat cereal, apples, pears, oranges, lentils, dried peas, celery and carrots, to name a few.

Insoluble fibers do not dissolve in water, but they add bulk to the diet. Additionally, insoluble fibers act like a laxative; they speed up the movement of food and waste through your digestive tract, thereby helping to prevent constipation. Rich sources of insoluble fibers are whole grains, seeds, nuts, vegetables (e.g. broccoli, cabbage and dark leafy vegetables) and fruits (e.g. raisins and grapes).

Before you start a diet

Always talk to your doctor or a fitness expert before embarking on any type of weight loss diet or program. It is important that you understand the possible effects or risks the diet may eventually have on your health if practiced in long-term.

For example, a high-protein diet may be dangerous for people who have kidney or liver problems. Therefore, finding out if you have any pre-existing health conditions is vital to help you identify the right type of weight loss diet for you.




How about a fat burning diet? Knowing what foods that increase metabolism to include to your daily diet will also help to accelerate your weight loss plan. Visit www.dietforfatburning.com for more information.




Beef with Peppers and Onions

Posted July 11, 2012 By janice Beef with Peppers and Onions Beef with Peppers and Onions

So, top sirloin was on sale today so that’s what I was  making for dinner tonight.  And since I didn’t feel like buying anything else at the time, I had to decide what I was going to do with it when I got home.  This is what I had so…

BEEF WITH PEPPERS AND ONIONS

1 1/2-2 lbs top sirloin, cut into 2 inch strips
1 T cornstarch
garlic powder
1/2 cup low sodium beef broth
1/4 cup hot water
2 T white wine
1 large onion, thickly sliced1 red bell pepper, thickly sliced
1 dozen grape tomatoes, halved
3 T low sodium soy sauce
1 t zero-calorie brown sugar

Heat a Dutch oven over medium-high heat and coat with cooking spray.  Toss the meat in and sprinkle with cornstarch and garlic powder.  Toss meat until all sides are browned.  Add the remaining ingredients and bring to a boil.  Reduce to a simmer and cover.  Cook over low heat for an hour.

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Korean Braised Chicken

Korean Braised Chicken Korean Braised Chicken

I only wish I had bought some cauliflower so I could serve over cauliflower mash and sop up all that wonderful sauce-Tom got to enjoy it over some really delicious red rice!  This is a super simple, delicious dish.  And the leftovers are as good as the first night.  You can shred the chicken and serve it many ways the next day!  Hope you’re all having a wonderful weekend.

KOREAN BRAISED CHICKEN

1/2 cup zero calorie sugar
1/2 cup low sodium soy sauce
2 T mirin
1 T chili paste
1/4 cup rice wine vinegar
1/4 cup water
4 cloves garlic, finely chopped
1/2 onion, chopped
3 green onions, chopped
4 lbs skinless chicken pieces

Mix all ingredients in a large Dutch oven and add the chicken.  Bring to a boil on the stovetop.  Turn down to simmer and braise for about an hour and a half, covered.  Remove chicken, shred and discard bones and return to the pot.  Simmer for 20 minutes with the lid off.  Serve over a whole grain, like couscous or brown rice if in Consolidation or Stabilization.  Otherwise, you can serve by itself or over cauliflower mash.

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Crab, Shrimp and Clam Chowder

Crab, Shrimp and Clam Chowder Crab, Shrimp and Clam Chowder

A wonderful, sunny weekend in Southern California.  And a trip to Santa Monica Seafood!  This soup was wonderful.  And I added some fresh cut corn to Tom’s as an added bonus!  Your family will love it!

CRAB, SHRIMP AND CLAM CHOWDER

1/2 onion, chopped
1 green onion, chopped
2 carrots, chopped
1 cup chicken broth
1 cup clam juice
1 cup water
1 cup fat free milk
1 T cornstarch mixed with 2 T milk
salt and red pepper flakes
1/4 lb shrimp, chopped
1/2 lb Manilla clams
1/4 lb Dungeness crab meat

Brown onions and carrots for 5 minutes in a bit of cooking spray.  Add broth, clam juice, water and milk and bring to a simmer.  Add the cornstarch mixture and season with salt and red pepper flakes.  Simmer, uncovered, for 10 minutes.  Add your clams and simmer for 5 minutes.  Release all the cooked and open ones and discard the shells.  (You can always use canned clams as well!)  Add the shrimp and crab and simmer for about 5 minutes.  Serve immediately so you don’t overcook the seafood!  You can add any sort of fish, scallops or shellfish that you like.  Fresh corn is a fabulous addition for anyone not on the diet.  Just cut it off the cob and place some at the bottom of the bowl before serving your guests!!

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