The Dukan Diet : The revolutionary French solution for permanent weight loss

Monday, June 27, 2016

Roasted Green Beans and Mushrooms



Ingredients:

  • 4 cups of organic green beans, ends trimmed and cut into 1½" sticks
  • 1 pint of baby portabella mushrooms, sliced
  • 1 teaspoon of dry thyme
  • 1 tablespoon of lemon juice
  • 2-3 tablespoons of extra virgin olive oil
  • salt & pepper
  • ⅓ cup of shredded Parmesan cheese


Directions:

  1. Preheat oven to 400. In a bowl toss green beans, mushrooms, thyme, lemon juice, olive oil, salt & pepper until everything is coated. Place green bean mushroom mixture onto a baking sheet in a single layer. Bake for 20 minutes.
  2. Remove from oven, place in serving dish and sprinkle with Parmesan cheese.

Friday, June 24, 2016

Crab Stuffed Mushrooms

Stuffed Mushrooms with Lumpmeat Crab
Servings: 10

Add a little heat to your weekend parties with just the right amount of spice in these fun and tasty bite-sized appetizers.

Ingredients:
  • 1 cup lump meat crab
  • 8 ounces Alouette Cheese, garlic and herb
  • 1 tsp lemon juice
  • 1 tsp Worcestershire sauce
  • 1/4 tsp basil
  • 1/4 tsp garlic powder
  • 2 green onions, minced
  • 1/8 tsp lemon pepper
  • 24 large mushrooms
  • 1/2 cup Vermont Black Wax Cheddar cheese, grated
  • 2 tbsp freshly grated Reggiano Parmesan cheese

Directions:
  1. Wash mushrooms well, remove stems, and set caps aside. Finely chop about 1/2 the mushroom stems.
  2. Mix cheese, crab, chopped stems, lemon juice, Worcestershire sauce, basil, garlic powder, onions, and lemon pepper. 
  3. Fill mushroom caps with the crab mixture and place in a large, lightly greased baking dish. Top with the grated Cheddar and Parmesan cheese 
  4. Bake at 450ºF for 15-20 minutes and serve warm.

Saturday, June 18, 2016

Tuna Salad


Ingredients


  • 3 tablespoons mayonnaise
  • 1 tablespoon nonfat plain Greek yogurt
  • 1 teaspoon grated lemon zest plus 1 tablespoon juice
  • Salt and pepper
  • 1 can (5 ounces) solid light tuna packed in water, drained and flaked
  • 1 stalk celery, halved lengthwise and thinly sliced
  • 1/2 Granny Smith apple, peeled and grated
  • Whole-wheat bread, red onion, cucumber, and alfalfa sprouts, for serving



Directions

Whisk together mayonnaise, yogurt, and lemon zest and juice; season with salt and pepper. Stir in tuna, celery, and apple. Serve with bread, onion, cucumber, and sprouts.

Friday, June 17, 2016

Green veggie dip


Ingredients

  • 2 cups trimmed watercress (about 2 bunches)
  • 1/2 cup fresh basil leaves
  • 1/3 cup canola mayonnaise
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1/4 cup chopped green onions
  • 1/4 cup plain fat-free Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon anchovy paste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground red pepper

Directions

1. Combine all ingredients in a food processor, and pulse 8 to 10 times or until just combined.

2. Scrape the mixture into a bowl or serving dish.

3. Cover and chill for 8 hours or overnight.