Wednesday, March 26, 2014

Banana Bread, Bacon Wrapped Cheese stuffed Pork Chop recipe, Stuffing

Microwave Bread for French toast in the morning.

The shape of the bowl determines how your bread will look using a square bowl/dish will give you a more bread like appearance and a deep round bowl gives a more roll like appearance.
Microwave Dukan Banana Bread  - Version using Baking Powder

  • 4 tablespoons of Oat Bran (This will usually be enough for two days)
  • 1 teaspoon of Baking Powder
  • 2 tablespoons of fat free Greek Yogurt (I used Greek Banana Crème flavor)
  • 2 Whole Eggs
  1. Beat the eggs in a microwavable bowl with the yogurt
  2. Add the oat and wheat bran and yeast and mix well.
  3. Allow the mixture to rise for around 30 minutes.
  4. Microwave on full power for between 3 and 5 minutes depending on the thickness of mixture.  A mixture made in a shallower bowl will cook quicker than one made in a deeper bowl.  You may need to experiment a little to get the timing right.
  5. When cooked remove from bowl and allow to cool.
  6. Slice in half and toast.
Bacon Wrapped Cheese Stuffed Pork Chop
(I found a recipe on am am Dukanizing it)

  • 4 boneless pork chops
  • Fat Free Shredded Mozzarella Cheese 
  • 8 strips Turkey bacon   
  • drizzle of olive oil
  • salt and pepper to taste (or use Hidden Valley Ranch packets for a ranch flavor)
  1. Preheat oven to 400F.
  2. Remove excess fat from the sides of pork chops. Make a slice on the side of the pork chop to create a small pocket. Stuff with cheese. (If using ranch seasoning put on seasoning now after stuffing with cheese)
  3. Wrap each pork chop with two slices of bacon.   
  4. Place the pork chops in a skillet. Drizzle and season with olive oil, salt, and pepper.
  5. Roast for 30-40 minutes until bacon is crispy and pork chops are cooked through. If you'd like extra crispy bacon, broil the pork chops for the last 4 minutes. Enjoy!
I would love to make this Stuffing!!!
Stuffing Recipe found on this website:
(the above website is one of my favs for recipes)
Serves 4-6
Prep Time: 30-45 minutes
Cook Time: 30 minutes

1 batch Dukan Cheddar Bread croutons (we used Becky's bread recipe with Janice's jalapeno sub for the dill.  After you bake your bread and let it cool, cut them up into crouton sized cubes.  Bake them on a cookie sheet at 325 degrees Fahrenheit for 30 minutes, then let them cool.  Spray them with a little bit of olive oil spray before baking.

2 stalks celery, diced small
1/2 red onion, diced small
3 water chestnuts, diced small (I am not using these I am on the cruise phase and cant have nuts)
6 oz. low fat turkey sausage (any low fat sausage would work), chopped
1/2 t. dried rosemary
1/2 t. dried thyme
1 T. fresh parsley
kosher salt and pepper to taste
1 c. low sodium chicken broth
1/2 c. oat bran
1 egg

(add mushrooms and olives ((olives are not allowed on the cruise phase)) both chopped if you like)

Saute celery, onion and chestnuts (mushrooms and olives if you choose to add them) until veggies are soft.  Add sausage, cook for a couple minutes.  Add herbs, salt and pepper.  Mix and let cook for a couple minutes.  Add chicken broth, then croutons and oat bran.  Let cook for a couple minutes.  Add the egg, mix well and cook for a couple minutes.  Transfer stuffing to pan, cover with foil and bake for 30 minutes (uncover for the last 5 minutes).

Oh this was delish. My mom and I had one chop

And my husband had two chops!!! 
This was so delicious!!!

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