Le gagnant DIO recette beauté concurrent est…

So the judges have tasted…gave it some serious thought…and the winner is…

KATHY’S MOUSSAKA!!  It was delicious!  I will post the pictures from last night and the winning recipe in a little bit, I just wanted to list the recipes in the order that they come in last night!  This contest was again, so much fun, with all the recipes being awesome!  Thank you all for entering.  The rest of the recipes are listed in the order that they came in…

MOUSSAKA This does take a bit of time but worth it! ( I think, anyway.) Makes a very large casserole. I love left overs!

2 lbs lean/extra lean ground beef
one large onion finely chopped
diced fresh tomatoes, 4 -5
1/2 to 1 tin (6 oz) tomato paste (to your taste)
1/2 c red or white wine
1/2 c water
oregano at least 2 tsp (I use more)
1/4 c fresh chopped parsley
salt&pepper
cinnamon 1 tsp or more ( I like a distinct cin. flavour)
2 egg whites ( save yolks for the bechemel sauce)
1/2 cup oatbran slightly ground in spice grinder
1/2 c parmesan cheese

Saute beef and onion and drain. Return to dutch oven and add rest of ingredients EXCEPT egg whites , cheese and oatbran. Simmer for 30 min. Remove from heat and add egg whites,cheese and oatbran. 5 or 6 mini eggplants sliced lengthwise or 2 large sliced into rounds. Sprinkle with salt and put in colander and let drain for 1/2 hour. rinse and pat dry. Place on baking sheet, spray with Pam and broil until lightly browned. Place half the eggplant in 13 X 9 casserole dish sprayed with pam. You will need a deeper casserole as this makes a large size. Spread all the meat mixture over top. Place the rest of the eggplant on top then pour the bechamel sauce over and sprinkle with more parmesan and very light dusting of nutmeg. Bake in a 350 oven for 1 hour

BECHAMEL SAUCE
3 cups skim milk or 2 cups and (1 cup of fat free evaporated milk–not allowed)
1 tbsp corn starch or as much as needed to make a very thick sauce
salt & pepper
dash of cinnamon & nutmeg
parmesan cheese

Bring milk to an almost boil. Mix corn starch with water and add to hot milk sitrring constantly until very thick. Add spices and cheese. Stir some of the hot sauce into the egg yolks and then add that to the sauce stirring constatnly. Remove from heat. Cool slightly.

RUNNER UP:  Name: Sherri
Recipe Name: Youkan Dukan Crab Cakes
Recipe:

1 lb lump or crab claw meat (fresh or pasteurized)
1 lg egg, beaten (I’ll use egg white substitute)
2 Tbsp mayonnaise, low fat (it will have to be Dukan mayonnaise–I will include recipe)
1 tsp dijon mustard
1/4 c red, yellow or green pepper, chopped
2 sm green onion stalks, chopped
1 Tbsp italian parsley, chopped
1 tsp old bay seasoning
1 Tbsp lemon, zest
1 tsp worcestershire sauce
3 Tbsp buttermilk, non-fat (i can only find low fat but that is ok)
1 Tbsp oat bran
olive oil spray, fat free

SPICY TARTAR SAUCE
1/2 cup mayonnaise, low fat (it will have to be Dukan mayonnaise–I will include recipe)
1 1/2 Tbsp dill pickle relish (this must be sugar free)
1/2 md lemon juice, fresh
1 tsp dill, dried
1 tsp sriracha hot sauce
salt to taste

Directions Mix buttermilk and oat bran together. Let sit for 3-5 minutes. In a mixing bowl combine all ingredients. Make (12) 2-3 inch cakes. Chill in fridge for at least 30 minutes In a large oven proof skillet on the stove, spray with olive oil spray. Brown crab cakes Preheat oven to 350 degrees Flip the crab cakes over and place in the oven to finish cooking. This should take about 8-10 minutes. Serve with low fat tartar sauce.

3RD PLACE:  Name: Kari (TurboTrixie)
Recipe Name: Spicy Thai Beef with Green Beans and Cherry Tomatoes
Recipe: Thai food is one of my favorites, healthy and flavorful. If you can’t find kaffir lime leaves and lemongrass at your local grocery store there are some great sources on the internet and they both freeze really well. You can however substitute lemon and lime zest. If you like your beans cooked more than crisp tender you may want to precook them or add them before the beef in this recipe.

Paste Ingredients:
1/2 tsp kosher salt
7 garlic cloves, minced
1 tbsp serrano chili, minced (or jalapeno for less heat)
1 tbsp fresh ginger, minced
1 tbsp fresh lemongrass, minced (may substitute zest of one lemon)
3 kaffir lime leaves, minced (may substitute zest of one lime)

Stir-Fry Ingredients:
3 drops of oil or cooking spray
1 lb flank steak, 1/4 inch slices
2 cups green beans, cut into 1? pieces
1 cup cherry tomatoes, quartered
1 tsp sugar substitute (or equivalent to 1 tbsp sugar)
3 tbsp Thai fish sauce
2 tsp apple cider vinegar
1 cup basil, chopped
Shirataki noodles or mashed cauliflower for serving.

Combine paste ingredients in a mortar and pestle or food processor and grind until a paste forms. Set aside. Heat a non-stick skillet over medium-high heat. Add oil or cooking spray and paste. Cook paste for 30 seconds (be careful breathing the fumes). Add beef, stir-fry for 1 minute. Add beans, stir-fry for 3 minutes. Add tomatoes, sugar, fish sauce and vinegar, stir-fry until beef is done to your liking. Stir in basil. Serve over shirataki noodles or mashed cauliflower.

4TH PLACE:  Name: Patty
Recipe Name: Turkey Marsala (formerly a Veal Marsala recipe)
Recipe:
Veal Marsala was a favorite recipe of mine… containing flour, and lots of butter. I have attempted to give it a healthy Dukan makeover! Enjoy.

TURKEY MARSALA
1 pound turkey cutlets, pounded thin
Cornstarch (about 2 tsp)
Salt/Pepper to taste
1 large shallot, minced
1 pound fresh mushrooms, sliced
1 cup dry Marsala wine (I’ll need to cut the wine down to 1/2 cup per Dukan guidelines)
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 cup low-sodium beef broth

Place turkey cutlets between 2 sheets of heavy-duty plastic wrap and pound to about ½ inch thickness. Sprinkle cornstarch on each breast. Salt and pepper. Heat non-stick skillet over medium high heat. Spray olive oil spray in pan. Place turkey cutlets in pan. Cook about 3 to 4 minutes on each side, until browned. Remove from skillet, place in baking dish covered with foil. Keep warm in a warm oven (250 degrees) until ready to serve. Using the same skillet, spray another olive oil spray in skillet. Place mushrooms and shallot in the pan. Scrape any of the remaining browned bits while you are sautéing the mushrooms and shallots. Cook on medium-low heat until shallots are tender. Increase the heat to medium-high. Stir in the marsala wine and garlic. Cook and stir until thickened. Add the beef and chicken broth into the skillet. Continue to cook until mixture is reduced to about ¼ cup. You may need to help thicken with a little more cornstarch. Remove from heat. Serve sauce over veal. Serve with cauliflower mash.

5TH PLACE:  Name: Leigh
Recipe Name: Guilt-Free Strawberry CheeseCake
Recipe:

Follows PP Guidelines
2 8 oz packages low-fat Philly cream cheese (I’ll need to cut this down to 1 pkg fat free and 1 pkg low fat per Dukan guidelines)
3 eggs (I’ll need to cut out at least one of the egg yolks for more whites per Dukan guidelines)
1/4 cup sweetner (I use Splenda)
1 .6 oz package Sugar-Free Srawberry Jello (you can also try lemon, lime or raspberry)

Mix cream cheese, eggs and sweetner with a mixer until smooth and pour in an 8? round oven-safe dish that is at least 3? deep. Cook at 325 for 30-40 min or until the center is no longer liquid. You can test by inserting a toothpick and it should come out clean. Refrigerate for 2+ hours. Cut in pie sections and eat one section (yes – that’s a very important step!). Move all the other sections so there is equal space between them. (If the pie breaks apart, don’t worry! It will make it even more colorful.) Mix up some sugar-free jello according to the directions on the Jello box and pour the hot liquid jello over the pie. Refrigerate for at least 4 hours. Cut and enjoy! This dessert adds some nice flavor, moist texture and bright color to the table.

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