What Dukan Diet aid have you used and it worked?

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My 1st question is: What Dukan Diet aid have you used and it worked? Looking forward for any response. Another question on my mind: I feel like a savory thai-like or indonesian dish today that has a peanut butter based sauce. Does anyone have a NS-compatible recipe? Thanks!..

Comments (8)

That's a good question. I'm not sure what is the right answer. I'll do some Googling and get back to you if I got an answer. You should email the people at Dukan Diet as they probably know..

Comment #1

I haven't used the PB2 yet, but I've gathered it's about the same as regular peanut butter?.

The Thai sauce I make is:.

Asian chili garlic sauce.

Rice vinegar.

Lime juice.

Lite soy sauce.

Peanut butter (I think you could put the PB2 in instead. I am BROKE right now, but I am going to order some as soon as I get some $$$. This is the first recipe I'm trying it in).

I start with 1 tablespoon of each of those (less of the chili garlic sauce unless you like HOT HOT HOT), add about 3 or 4 packets Splenda, and then adjust to taste..

It's good with fish, shirataki noodles, any pasta, chicken, steak, and just about ALL veggies...

Comment #2

Well I've never had Thai food before, but this is my favorite Chinese food recipe that I make and I've always wanted to play with it using some PB2 in the sauce. I think it would be really good!.

Sesame Chicken (Hot & Spicy).

4 boneless skinless chicken breasts.


Cup soy sauce(reduced sodium).

A few drops of sesame oil.

3 tbsp cornstarch.

2 tbsp chicken broth (FF and low sodium).

Sauce for chicken:.

C water.

1 c chicken broth (FF and reduced sodium).

1/8 c rice vinegar (sugar free and sodium free).

C cornstarch.

1 c Splenda.

3-4 tbsp soy sauce.

1-1 tbsp sesame oil.

2-3 tsp Chinese chili sauce.

Red pepper flakes to taste.

1 tsp crushed garlic (I use the stuff in the jar for this one).

1 tbsp toasted sesame seeds.

Cut chicken up into bite sized pieces. Stir together ingredients for marinade. Add chicken and let marinate while you are making the sauce..

For the sauce, add all ingredients into a small sauce pan. Cook over medium low heat, stirring with a whisk until it comes to a boil and thickens. Taste for season and adjust as needed. I like mine very spicy, so I added more pepper flakes and a bit more chili sauce. Turn off heat and set aside..

Preheat a non stick skillet over medium high heat. Spray with cooking spray if needed. Cook chicken until done and golden brown. Turn off heat. Add sauce to chicken and stir to coat. Serve over rice. Garnish with a few more sesame seeds if desired or slice up a green onion and place it on top...

Comment #3

Hey Pm me your address and I"ll send you some. I can get it at the commisarry. That way you won't have to order it!..

Comment #4

Sounds pretty good. I am not much of a fan of the tofu noodles, but the sauce sounds good (and simple)! I guess I can substitute with rice noodles....

Comment #5

Thanks, you guys! I think I will try both. I like the idea of the tangy spicy version, and might prop it up with some chicken stock and a bit corn starch to make up for the butter-part of peanut butter that might be missing by just using the powder instead of a 1/4-1/2 cp of real peanut butter..

I will report back!..

Comment #6

So, to report back, I whipped up a really nice sauce that has some of my favorite ingredients, and it came out really like something I was looking for. Thanks for pointing me in the right direction!.

Here is the thai peanut sauce:.

1-1 1/2 ts garlic ginger paste (jar).

1 TB rice wine vinegar.

1 TB Asian spicy chili sauce.

1 TB teriyaki marinade.

1 - 1 1/2 ts brown splenda.

1 -1 1/2 ts PB2 (peanut butter powder by BellPlanatation).

1/4 cp low-sodium, ff chicken broth.

Heat the garlic ginger paste in a saute pan for 1/2 min. Add the remaining ingredients for the sauce, mix, bring to a boil, and then reduce heat. After boiling for 1-2 min, the sauce will reduce to a thick consistency. Add vegetable (or chicken, pasta, shrimp, etc), and heat through...

Comment #7

Yay! That's funnyI forgot to say garlic of some kind (I use fresh cuz fiance brings it home from work.

Already peeled...) Glad you already know how to "chef" so you thought of it anyway!.

It looks like you may have done the rest of your shopping in MY kitchen??? I'm going to have to go check and make sure nothing's missing!.

Sounds yummy!..

Comment #8

I've used this one from the PB2 website, and it is really good:.

Thai Dipping Sauce or Salad Dressing.


2 Tbsp.


1 Tbsp.

Soy Sauce.

1 Tbsp.


1/8 tsp.

Garlic Powder.

1/4 tsp.

Ground Pepper.

1/8 tsp.

Szechwan Chili Sauce.

1 tsp.

Splenda Brown Sugar Blend.


Sesame Oil.





No of Servings:.





No votes.

Date added;:.




Instructions Blend all ingredients well and serve. Refrigerate any remaining suce..

Notes This is fantastic as a dipping sauce for Chinese pea pods that have been blanched for a minute in boiling water. It is also an excellent salad dressing for a salad that has an oriental touch. This recipe makes about 1/4 cup and makes 2 nice servings at 1 point each (Weight Watchers)...

Comment #9

This question was taken from a support group/message board and re-posted here so others can learn from it.


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