French Recipes (Most Popular)
Meltingly delicious, fragrant, citrusy chops with just the right amount of zing. This is my take on the classic duck L'Orange. This sauce and method works equally well on chicken.
An easy, light recipe that goes great over mashed potatoes or with a small salad.
Delicious version of chateau, very high in protein and low in carbs. Good for special occasions.
You may serve this on your favorite salad or hot as a low cal sauce
A filling, low fat and low calorie soup (140 cals per bowl). Perfect for a lunch on it's own or as part of a dinner with some nice bread treats. Quick to make in one pot and delicious to eat.
This version uses the "impossible pie" method, instead of using a pie crust. It turns out very well using brown rice flour instead of all purpose flour to create a gluten free entree. The flour and baking powder form a thin, crispy outer layer. It does change the texture of the quiche, but it is still very good.
Have made this recipe with tofu as I am vegi, but if you want to be traditional use 200g diced beef instead.
This tasty meat is eaten at breakfast on toast! Lots of protein, no carbs and zing galore! Bon appetite!
Classic and tasty. NOTE: This recipe DOUBLES the sauce (what can I say - I just LOVE sauces), so you can save a lot on calories if you half everything but the chicken breasts.
Refreshing salad made with fresh grapefruit, avocados, & surimi chunks.
This is one of my own vinaigrette recipes adapted from the original one my French husband taught me when we first met back in 2010. The basic recipe for French vinaigrette is dijon, vinegar, & oil. Other add-ins are limited only by your imagination, varying the type of oil, type of vinegar, adding honey, lemon, orange, or even grand marnier for starters! Once you have the basics down, the rest is just playing & having fun! Enjoy yourself - if it's not fun, why do it?? :-)
My grandma used to make this soup all the time - tangy, rich and creamy, and filled with browned mushrooms and onions! Don't boil the soup after you stir in the yogurt though - not only will it curdle, but it will kill the good bacteria inside.
Good for you and to you! Lots of good veggies! Leftover options: use as pita pocket filling or toss with hot pasta. So, so delicious and nutritious! Enjoy!
The english translation of this French recipe is: Encrusted Pork and Cherries. Surprisingly simple, this makes an elegant show-off piece for dinner guests who'll think you spent hours preparing it! It's also easily adjusted to serve 4 instead of 8 by preparing only 1 tenderloin. A favorite at Easter, only you and I will know the crusts comes from refrigerated dough. Shhhh.....
NOTE: The longer the tenderloins marinate the better the flavor and tenderness.