Happy Bastille Day!! Easy, Healthy French Recipes!!

Instead of moving on to great exercises for your abs today I decided to break it up and post some tasty looking recipes I found! I love finding healthy recipes that look sooooo good! So I have two different kinds French (theres a reason I promise) and frozen desserts! We are going to start with French food today!

I am sure many of you are wondering, why the heck is she giving us French recipes is she crazy? Right? Well, I am a little crazy, but the main reason why is because today is Bastille Day! What is that you ask? It is a national holiday in France, much like Independence Day in the United States because it is a celebration of the beginning of a new form of government. Still think I’m crazy? Yes? Me too. But I did find some delicious healthy French recipes for you to try! I promise they are easy because everyone knows the French make some very difficult dishes! Delicious but time consuming and confusing. But fear not! I searched high and low for these!!

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I’m not sure if I’ve told you all about my love for scallops but I do, I love them! I had the best scallop dish in Baltimore, sooo fresh! But anyways on to this one!

Seared Scallops with Olive and Tomato Compote

(Delish.com)

  • 2 tablespoon(s) olive oil
  • 1 small onion, chopped
  • 1 clove(s) garlic, crushed with press
  • 1 can(s) (28-ounce) whole tomatoes in juice
  • 1 tablespoon(s) red wine vinegar
  • 1/4 teaspoon(s) coarsely ground pepper
  • 1/4 teaspoon(s) salt
  • 1/3 cup(s) Kalamata olives, pitted and chopped
  • Microwave Polenta (optional) (I have a really good recipe for polenta fries I’ll post it another day!)
  • 1 1/4 pound(s) sea scallops

Directions

  • In 12-inch skillet, heat 1 tablespoon oil on medium until hot. Add onion and cook 6 to 8 minutes or until soft and golden, stirring occasionally. Stir in garlic; cook 1 minute. Add tomatoes with their juice, vinegar, and 1/8 teaspoon coarsely ground black pepper. Heat to boiling on medium-high. Cook 8 to 10 minutes or until thickened, stirring occasionally. Stir in olives and transfer tomato compote to bowl; cover to keep warm. Makes 2 cups.
  • Meanwhile, prepare Microwave Polenta, if using.
  • Remove and discard tough crescent-shaped muscle from each scallop. Pat dry with paper towels. Evenly season scallops, on both sides, with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • In clean 12-inch skillet, heat remaining 1 tablespoon oil on medium-high until hot. Add scallops and cook 5 minutes or just until opaque throughout and lightly browned on both sides. Serve scallops with tomato compote, and polenta if you like.

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Filet Mignon with Roquefort

(Delish.com)

  • 2 teaspoon(s) olive oil
  • 4  (4-ounce) beef tenderloin steaks (1 in. thick), trimmed of fat
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) coarsely ground pepper
  • 1 ounce(s) Roquefort cheese, crumbled (1/4 cup) (or a kind of bleu cheese you like)

Directions

  • In 12-inch skillet, heat oil on high until hot. On waxed paper, evenly season steaks, on both sides, with 1/2 teaspoon salt and 1/4 teaspoon coarsely ground black pepper.
  • Add steaks to skillet and cook 10 minutes for medium-rare or until desired doneness, turning over once. Transfer steaks to 4 dinner plates; top with Roquefort.

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Roasted Lemon Chicken

(Delish.com)

  • 1  (3 1/2-pound) chicken (You could also make this one in smaller portions with different parts of the chicken instead of a whole chicken)
  • 3  lemons
  • 2 tablespoon(s) chopped fresh chives
  • 1 tablespoon(s) chopped fresh tarragon leaves
  • 1 tablespoon(s) olive oil or softened butter
  • 1/2 teaspoon(s) kosher salt
  • 1/4 teaspoon(s) coarsely ground black pepper

Directions

  • Preheat oven to 450 degrees F. Remove bag with giblets and neck from chicken cavity; discard or reserve for another use. Place chicken, breast side up, on rack in small roasting pan (13″ by 9″).
  • From 1 lemon, grate 1 teaspoon peel. Place peel in small bowl; stir in chives, tarragon, and olive oil. With fingertips, gently separate skin from meat on chicken breast. Rub herb mixture on meat under skin. Cut all lemons into quarters. Place quarters from grated lemon inside chicken cavity; reserve remaining lemon quarters. Tie legs together with string. Sprinkle chicken with 1/2 teaspoon kosher salt and 1/4 teaspoon coarsely ground black pepper.
  • Roast chicken 30 minutes. Add reserved lemon quarters to pan, tossing with juices. Roast chicken 30 minutes longer or until juices run clear when thickest part of thigh is pierced with tip of knife, and temperature on meat thermometer inserted into thickest part of thigh reaches 175 degrees F.
  • When chicken is done, lift from roasting pan and tilt slightly to allow juices inside cavity to run into roasting pan. Place chicken on platter. With slotted spoon, transfer lemon wedges to platter with chicken. Let chicken stand 10 minutes to allow juices to set for easier carving. Skim and discard fat from pan juices. Serve chicken with roasted lemon wedges and pan juices. Remove the skin if you want to reduce calorie intake as well.

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This one I won’t lie is probably my least favorite but it’s only because I really don’t like tuna. But its a great source of protein and I’m sure some of you love tuna!

Tuna au Poivre with Lemon-Caper Lentils

(Delish.com)

  • 2 2/3 cup(s) water
  • 1 1/3 cup(s) green lentils (legume, plant-based food, filled with protein)
  • 1 teaspoon(s) salt
  • 4 teaspoon(s) cracked black pepper
  • 4  (6-ounce) tuna steaks (1 inch thick)
  • 1 tablespoon(s) olive oil
  • 1 medium shallot, finely chopped
  • 1 cup(s) reduced-sodium chicken broth
  • 1 tablespoon(s) capers, chopped
  • 1 tablespoon(s) fresh lemon juice

Directions

  • In 2-quart saucepan, combine water, lentils, and 1/2 teaspoon salt; heat to boiling on high. Reduce heat to low; cover and simmer 20 to 25 minutes or until lentils are tender. Drain lentils and return to pan; cover to keep warm.
  • Meanwhile, evenly season tuna, on both sides, with 1/2 teaspoon salt and 4 teaspoons pepper, pressing in pepper. In 12-inch cast-iron skillet, heat oil on medium-high until hot. Add tuna and cook 5 to 8 minutes for medium or until desired doneness, turning over once. Transfer to plate; cover to keep warm.
  • To same skillet, add shallot and cook 1 minute, stirring. Add broth and capers; heat to boiling. Boil 3 minutes or until liquid is reduced by half. Add lentils; heat through. Remove from heat; stir in lemon juice. Serve tuna over lentils.

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This next one is a very traditional French dish that is usually high in fat, this recipe cuts that and amps up the vegetables!

Beef Burgundy

(Delish.com)

  • 1 tablespoon(s) olive oil
  • 2 pound(s) boneless beef chuck, trimmed of fat and cut into 1 1/2-inch chunks
  • 3 large carrots, cut into 1-inch pieces
  • 3 clove(s) garlic, crushed with side of chef’s knife
  • 1 large onion, cut into 1-inch pieces
  • 2 tablespoon(s) all-purpose flour
  • 2 tablespoon(s) tomato paste
  • 3/4 teaspoon(s) salt
  • 1/2 teaspoon(s) coarsely ground black pepper
  • 2 cup(s) dry red wine
  • 4 sprig(s) fresh thyme
  • 2 package(s) (10-ounce) mushrooms, each mushroom cut in half
  • 1 bag(s) (16-ounce) frozen peas

Directions

  • In 5- to 6-quart Dutch oven, heat oil on medium-high until hot. Pat beef dry with paper towels. Add beef, in 2 batches, and cook 5 to 6 minutes per batch or until well browned on all sides. With slotted spoon, transfer beef to medium bowl. Preheat oven to 325 degrees F.
  • To drippings in Dutch oven, add carrots, garlic, and onion, and cook 10 minutes or until vegetables are browned and tender, stirring occasionally. Stir in flour, tomato paste, 3/4 teaspoon salt, and 1/2 teaspoon coarsely ground black pepper; cook 1 minute, stirring. Add wine and heat to boiling, stirring until browned bits are loosened from bottom of Dutch oven.
  • Return meat and any meat juices in bowl to Dutch oven. Add thyme and mushrooms; heat to boiling. Cover and bake 1 1/2 hours or until meat is fork-tender, stirring once. Discard thyme sprigs. Just before stew is done, cook peas as label directs. Stir in peas.

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This one is a vegetarian friendly dish but it looks delicious for anyone!

Crustless Leek and Gruyère Quiche

(Delish.com)

  • 1 pound(s) (about 3 medium) leeks
  • 1 tablespoon(s) olive oil
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • 6 large eggs
  • 2 1/2 cup(s) whole milk
  • 1 tablespoon(s) cornstarch
  • 4 ounce(s) Gruyère cheese, shredded (1 cup)

Directions

  • Preheat oven to 350 degrees F. Grease 10-inch quiche dish or 9 1/2-inch deep-dish pie plate. Cut off roots and trim dark green tops from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1/4-inch-wide slices. Rinse leeks thoroughly in large bowl of cold water, swishing to remove sand. With hands, transfer leeks to colander to drain, leaving sand in bottom of bowl. Repeat process, changing water several times, until all sand is removed. Shake colander several times to remove excess water from leeks.
  • In 12-inch nonstick skillet, heat oil on medium 1 minute. Add leeks and 1/4 teaspoon salt, and cook 12 to 14 minutes or until leeks are tender and browned, stirring frequently. Transfer leeks to prepared quiche dish and spread evenly.
  • Meanwhile, in bowl, with wire whisk, beat eggs, milk, cornstarch, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper until well blended.
  • Pour egg mixture over leeks in dish. Sprinkle with Gruyère. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool on wire rack for 5 minutes.

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Salad Niçoise

(CountryLiving.com)

Parsley Vinaigrette:

  • 1/4 cup(s) loosely packed fresh parsley leaves, chopped
  • 1/4 cup(s) red wine vinegar
  • 3 tablespoon(s) olive oil
  • 1 teaspoon(s) Dijon mustard
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) ground black pepper

Salad:

  • 1 pound(s) (small) red potatoes, unpeeled
  • 6 large eggs
  • 1/2 pound(s) green beans, trimmed and each cut crosswise in half
  • 1 bag(s) (5-ounce) mixed baby greens (about 8 cups loosely packed)
  • 1 head(s) Boston lettuce, separated into leaves (can be substituted for above ingredient)
  • 1/2  English (seedless) cucumber, thinly sliced
  • 1 can(s) (12-ounce) solid white tuna in water, drained
  • 3 medium tomatoes, cut into wedges
  • 1/2 cup(s) (about 3 ounces) niçoise olives

Directions:

  • Prepare Parsley Vinaigrette: Into small bowl, measure vinaigrette ingredients. Mix with wire whisk or fork until well blended; set aside.
  • Prepare Salad: In 3-quart saucepan, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to low; simmer 10 to 12 minutes or until potatoes are fork-tender.
  • Meanwhile, in 2-quart saucepan, place eggs and enough cold water to cover by 1 inch; heat to boiling over high heat. Immediately remove saucepan from heat and cover tightly; let stand 15 minutes. Pour off hot water; run cold water over eggs to cool. Remove shells and cut each egg into wedges.
  • When potatoes are done, with slotted spoon, remove potatoes from water to colander to drain. To same water in saucepan, add beans; heat to boiling over high heat. Reduce heat to low; simmer 5 to 10 minutes or until tender-crisp. Drain beans; rinse with cold running water to stop cooking; drain again.
  • In large bowl, toss greens with half of vinaigrette. Place greens on large platter. Cut each potato in half or into quarters if large; transfer to platter with greens. Arrange beans, eggs, cucumber, tuna, tomatoes, and olives in separate piles on same platter; drizzle with remaining vinaigrette.

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Desserts:

Crème Caramel

(Delish.com)

  • 1 cup(s) sugar
  • 2 tablespoon(s) cold water
  • 2 large eggs
  • 2 large egg whites
  • 3 cup(s) low-fat (1%) milk
  • 1 teaspoon(s) vanilla extract

Directions

  • Preheat oven to 350 degrees F. Heat 4-quart saucepan of water to boiling on high to use for water bath later.
  • In 2-quart saucepan, heat 2/3 cup sugar with cold water on medium until melted and a light caramel color, swirling pan occasionally. Immediately pour caramel into eight 6-ounce custard cups or ramekins.
  • In large bowl, with wire whisk, beat eggs, egg whites, and remaining 1/3 cup sugar until well blended. Beat in milk and vanilla. Pour custard mixture into custard cups.
  • Place cups in large roasting pan (17″ by 11 1/2″); pour boiling water in pan until it comes halfway up sides of cups. Bake 40 minutes or until center of custard is just set. Remove custard cups from water in roasting pan; cool on wire rack. Cover and refrigerate 4 hours or until custard is well chilled.
  • To serve, with small spatula, carefully loosen custard from sides of cups. Invert each crème caramel onto dessert plate, tapping cup to help release custard. Leave inverted cup on plate for several minutes to allow caramel syrup to drip from cup onto custard.

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Cream Puffs with Dark-Chocolate Sauce

(Delish.com)

  • 1 cup(s) water
  • 6 tablespoon(s) butter or margarine
  • 1/4 teaspoon(s) salt
  • 1 cup(s) all-purpose flour
  • 4 large eggs
  • 4 ounce(s) bittersweet chocolate
  • 1/2 cup(s) half-and-half or light cream
  • 1 tablespoon(s) sugar
  • 1 quart(s) light vanilla ice cream

Directions

  • Preheat oven to 400 degrees F. Grease and flour large cookie sheet or spray it with a nonstick spray that contains flour.
  • In 3-quart saucepan, heat water, butter, and salt to boiling on medium until butter melts. Remove saucepan from heat. Vigorously stir in flour all at once until mixture forms ball and comes away from side of pan.
  • Add eggs, one at a time, beating well after each addition, until batter becomes smooth and satiny.
  • Drop batter by scant 1/4 cups into 10 large mounds, 2 inches apart, onto prepared cookie sheet. With fingertip moistened with water, gently smooth tops to round.
  • Bake 40 to 45 minutes or until puffs are a deep golden-brown. Remove cookie sheet from oven; with knife, poke hole in one side of each puff to release steam. Turn off oven. Return cookie sheet to oven and let puffs stand 10 minutes to dry out slightly. Transfer puffs to wire rack to cool completely.
  • Using serrated knife, slice each cooled puff horizontally in half. With fingers, remove and discard any moist dough inside.
  • Meanwhile, coarsely chop chocolate. In 1-quart saucepan, heat half-and-half and sugar just to boiling on medium-high. Remove saucepan from heat; add chocolate and let stand 1 minute. Whisk until smooth.
  • To serve, place 1 scoop ice cream in each cream puff base; replace cream puff top, then drizzle with warm chocolate sauce.

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So there you go! Some tasty, easy, healthy French recipes!! I hope you all give them a try and let me know!! Later today I’m going to post some frozen dessert recipes for everyone to try!! Also let me know what other things you want to see on here! I love feedback!

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