I want to make it clear that just because you’re on a diet, you can still party and eat great food. These recipes except for the dessert, are all acceptable foods to be eaten during the Attack and Cruise Phases of the Dukan Diet. I’d wait til the Consolidation Phase to eat the custard since there is sugar in the evaporated milk. It’s lowfat, but still has calories. We had a great time making all these recipes and an especially great time eating them. Sunday I’ll be honoring my mother at brunch, even though I won’t be able to spend the day with her. But I’ll show you that there is no reason to not celebrate and have fun throughout the year! I hope that next year on Cinco de Mayo you have as much fun as we did!
CHICKEN MOLE ENCHILADAS RECIPE
1 lb. chicken breast, boiled in salted water and shredded
1 14 oz can diced tomatoes
1 t tomato paste
1 4 oz can diced green chilis
1 T unsweetened cocoa
1 t cumin
1/4 t cloves
1/4 t cayenne pepper
1/4 t chili powder
1/4 t cinnamon
1/2 t paprika (I used a sweet hungarian one for this recipe)
1 t Splenda
1 cup of chicken broth
1/2 small onion, finely chopped
2 cloves of garlic, finely chopped
1/4 cup cilantro, chopped
Saute the onion in a little bit of olive oil spray for 5 minutes. Add the garlic and cook for one more minute. Add all the rest of the ingredients and cook for 20 minutes on medium heat. Using an immersion blender or a counter-top blender, blend until almost smooth. It should still have a little bit of texture to it. Add the shredded chicken and heat for 5 minutes, seasoning with salt and pepper to taste.
OAT BRAN FLOUR TORTILLAS RECIPE
12 T Oat Bran (finely ground in a coffee grinder)
6 T nonfat cream cheese
6 egg or 1 1/2 cup egg whites
1 cup water, depending on your bran, you may need a little bit more/less
Season with chili verde salt and pepper.
Whisk all ingredients together until you get the batter to a crepe consistency. The batter should be easy to pour and spread thinly in a pan. Add the water slowly until you get the correct consistency. Spray a saute pan with olive oil spray and pour 1/4 cup in the pan, swirling the batter into a thin circle about six inches in diameter. Brown on one side and flip. This should make twelve flour tortillas. Roll the chicken in the tortillas and serve with hot sauce and sour cream.
CHILE RELLENO CASSEROLES RECIPE
1 4 oz. can of chopped mild green chilis
fresh corn, cut from 2 ears
2 green onions, sliced, green parts only
1 jalapeno, seeded and chopped
1 cup 2% sharp cheddar cheese, grated
2 cups egg whites
1 1/2 cups 1% milk
salt and pepper
Spray olive oil spray in six 6-oz ramekins. In them, divide the corn, onions, chilis, jalapeno and top with cheese. Combine the milk and eggs and pour into each of the ramekins, evenly. Bake at 400 for 25 minutes and golden brown on top.
2 large eggs
3 large egg whites
1 14 oz can nonfat sweetened condensed milk
1 cup 1% milk
1 T vanilla
Whisk all ingredients together and strain through a wire mesh into a 1 1/2 quart casserole dish. Place that dish into a roasting pan and fill the pan with enough water to come halfway up the casserole dish. Bake for 65 minutes and remove from oven when the edges are set and the center still wobbles. Remove dish from water and cool to room temperature. Cover and refrigerate overnight. For fun, I bought prepared caramel nonfat pudding and piped it over the top of each piece of custard.
All recipes serve 6