French Recipes (Most Popular)
Serves 8 as a starter. A rich, warmed take on the classic cold Vichyssoise, with leek, onion, potatoes and of course butter and cream! Delicious and well worth the calories!
Easy to make and loaded with excellent nutrients, this satisfying dish is something you can pack for lunches or serve as a side dish with entres as a change. It is especially useful in the winter when good veggies are hard to come by. You can change up the ingredients to flavor the lentils by using garlic, tomatoes, artichokes, other herbs etc. It is also very nice with the addition of feta cheese, oregano and chopped sweet peppers. This salad is high in fibre and has a fairly good protein value.
Alton Brown's French Onion Soup. I had a craving, and since I am back to counting calories, I figured I should calculate it before I ate it.
I got this recipe right, on the first try, and everyone loved it. It is that easy, and it is that delicious.
Originally a cooks illustrated recipe for 4, but I reduced the amounts. Very simple to make. Could be made without the Ham. For the calorie counter, I used half and half instead of heavy cream because i couldnt find it, so take that into consideration.
Golden brown in colour, paired with a fresh salad of vegetable, this dish can be light, if divided into four servings or a meal in itself, equal to 2 servings.
Our favorite chicken recipe, served over bow tie pasta (preferably whole grain pasta, of course!). Beating the chicken breasts helps make them more tender. I buy large chicken breasts and can only eat half of one, but the serving size and nutrient information listed is a for a whole breast.
This is the best quiche recipe! It's versatile, easy, can be adapted any way you like. I make it in an 8x8 casserole dish, without the crust and love it! The family's rating: GREAT! 5 stars!!!
French potato salad is lighter than the mayonnaise-based version I grew up with. Made with a mustard vinaigrette dressing, this classic recipe is very similar to what I ate in Calais when I was in France.
Adapted white sauce. I added some savory and thyme to vegetables (sauteed) with sauce on pasta.
Really easy to make. The 1 hr and 5 min prep time accounts for letting the batter sit in the refrigerator for an hour.
This was a cooks.com recipe. I used low fat/low calorie mayonnaise and discarded the yolks from the hard boiled egg to make better for weight management. I no longer buy salad dressings from the grocery store.