French Recipes (Most Popular)
This recipe is from the Feb. 2010 issue of Vegetarian Times, and includes some ultimate winter comfort foods: cheese and butternut squash!
This is a great way to play with mushrooms and enjoy some traditional French ingredients (Duxelle is a French mushroom paste that they use in EVERYTHING savory!). Enjoy it with Hungry Girl's Chicken Cordon Bleu or a simple roasted chicken!
Thin pancakes that can be drizzled with honey, maple syrup or a teaspoon of sugar free marmalade for breakfast. Steamed spinach and onion wrapped in the crepe makes for a filling lunch or dinner. Don't stop there. Add some grilled or ground turkey to change up the recipe.Submitted by CARTHORIS
Fine dining without the health or financial guilt. I put this together to satisfy the steakhouse craving, delivering all the flavor without the excessive fat. I know everything is in grams, they are easiest to work with in the kitchen if you have a scale, and make baking far more consistent.Submitted by RAINMANJA
NOT your traditional fish stew - but a quick and easy version that is loaded with protein, is low-cal, and almost no fat! Add as many different types of seafood as you wish - this is just a guideline (a yummy one)Submitted by DIANASGRL
As an alternative to sugar packed crust, sweet and tender pears encase a fruit and nut filling that's similar to cheesecake.
Up to 3 days before, prepare cheesecake mixture, but don't add the almonds.
Day before, poach pears and make sauce. Refrigerate overnight. Stuff pears and keep in the fridge for up to 6 hours. Bring pears and sauce to room temp before serving.
These are very fancy, and replace your usual Thanksgiving pie quite nicely.
If you really want to wow your friends and family this summer, try my take on a French classic salad with seared tuna steaks and two homemade dressings.
***You will need a food processor to create these dressings.***
***This is by no means a quick recipe, but it is relatively easy.
If you leave out the potatoes, the salad has 14 g carb and 426 cal per serving.