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

Sunday, February 2, 2020

Recipe : Portabella Mushroom Pizza

Calories per Serving: 290
Servings: 2
Active Time: 10 minutes
Total Time to Make: 30 minutes


Ingredients
  • 1 pkg (18 oz) portabella mushroom caps, washed
  • 16 leaves fresh basil
  • 4 Campari cocktail tomatoes, each cut into 4 slices
  • 1 1/3 cups shredded part-skim mozzarella

Directions
  1. Preheat oven to 350 degrees. 
  2. Place mushrooms on baking sheet, gill-side up. 
  3. Layer each with 4 basil leaves, 4 tomato slices, and 1/3 cup mozzarella. 
  4. Bake, 20-25 min, until cheese is golden brown.

Campari cocktail tomatoes

Saturday, January 18, 2020

Recipe : Baked Flounder with Parmesan Crumbs

Add freshly grated Parmesan to the breadcrumbs to form a tasty buttery topping for the flaky white fish, which cooks in just 15 minutes.

Ingredients
  • 4 flounder fillets (2 pounds total) 
  • Salt and freshly ground pepper 
  • 3/4 cup freshly grated Parmesan cheese 
  • 1/2 cup coarse fresh bread crumbs 
  • 4 tablespoons unsalted butter, melted 
  • 2 tablespoons extra-virgin olive oil

Directions
  1. Preheat the oven to 425°. 
  2. In a large baking dish, season the fish fillets with salt and pepper. 
  3. Mix the Parmesan with the bread crumbs, melted butter and olive oil and sprinkle over the fillets. 
  4. Bake for 15 minutes, or until the fish is cooked and the topping is golden. 
  5. Let stand for 5 minutes before serving.

Serve with
  • broccoli
  • spinach
  • asparagus
  • simple steamed vegetables.

Monday, January 6, 2020

Poached-Chicken Cups with Ginger-Scallion Oil

Carrots pull double duty here -- they go into the poaching liquid for the chicken, and they're tossed with rice vinegar to make a crunchy topping for the lettuce cups.

Ingredients
  • 2 bone-in, skin-on chicken-breast halves (1 3/4 pounds total)
  • Kosher salt and freshly ground pepper
  • 1/4 cup minced ginger (from a 4-inch piece)
  • 1/2 cup thinly sliced scallions, white and light-green parts only, plus separated scallion tops (from a 4-ounce bunch)
  • 1 carrot, peeled and chopped, plus 2 cups carrot ribbons cut with a Y-peeler (from 3 carrots)
  • 1/3 cup safflower oil
  • 1 tablespoon rice-wine vinegar
  • Bibb-lettuce leaves, chopped roasted peanuts, and cilantro sprigs, for serving



Directions
Step 1
Combine chicken, 4 cups water, 2 tablespoons salt, 1 tablespoon ginger, scallion tops, and chopped carrot in a medium saucepan (if chicken is not entirely covered, add more water). Bring to a boil, then reduce heat and partially cover; simmer until a thermometer inserted in thickest parts of chicken (without touching bones) reaches 165 degrees, 15 to 20 minutes. Remove chicken; let cool slightly. Remove meat from bones; shred into large pieces (discard skin and bones).

Step 2
Meanwhile, combine sliced scallions, remaining 3 tablespoons ginger, and oil in a bowl. Season with salt and pepper. Toss half of scallion sauce with chicken; season with salt and pepper. Toss carrot ribbons with vinegar. Just before serving, place chicken in lettuce cups; top with peanuts, cilantro, carrots, and remainingscallion sauce.

Cook's Notes
Use a Y-peeler to cut the carrots into ribbons for pickling. Alternatively use a box grater; hold the carrots parallel to the holes of the grater for longer strands.

Recipe : Crab-Stuffed Avocados

Yield
Serves 4 (serving size: 1 filled avocado half)

Ingredients
  • 1/2 cup canola mayonnaise 
  • 1/4 cup fresh lemon juice 
  • 3 tablespoons chopped fresh tarragon 
  • 1/2 teaspoon black pepper 
  • 12 ounces lump crabmeat, shell pieces removed 
  • Cooking spray 
  • 2 ripe avocados, halved and pitted


Directions
Step 1
Combine first 4 ingredients in a bowl; gently fold in crab.

Step 2
Heat a large cast-iron skillet over medium-high. Coat pan with cooking spray. Place avocado halves, cut sides down, in pan; cook 2 minutes or until lightly browned.

Step 3
Place avocado halves, cut sides down, on a cutting board; cut a very small (1/16-inch) slice from the bottom of each half so that it stands flat. Turn over; spoon about 1/2 cup crab mixture into each avocado half.