10 Easy "French Lunch" Recipes: Delicious and Healthy Recipes You Can Quickly & Easily Cook

Here Are 10 Easy "French Lunch" Recipes Delicious and Healthy Recipes You Can Quickly & Easily Cook.


1. French Dip

Ingredients
*1 1⁄2 lbs leftover chuck roast, shredded
*2 cups water
*1⁄4 cup soy sauce
*1⁄2 teaspoon dried rosemary
*1⁄2 teaspoon dried thyme
*1⁄2 teaspoon garlic powder
*1 bay leaf
*black pepper
*4 french rolls

Directions
1. Combine all ingredients in a saucepan.
2. Cover and simmer one hour.
3. Serve meat on French rolls with broth in small cups for dipping.

2. Easy French Onion Soup

Ingredients
*2 (14 ounce) cans beef broth
*1 (10 1/2 ounce) can beef consomme
*2 large onions, sliced 1/4-inch thick
*2 tablespoons butter
*2 pressed garlic cloves
*1 dash Worcestershire sauce
*1 cup shredded swiss cheese
*4 slices toasted French bread

Directions
1. Place onions and butter in saucepan.
2. Sauté on medium heat until onions are tender.
3. Add garlic and sauté 1-2 minutes (don't let garlic burn).
4. Add beef broth, consomme, and Woschershire sauce.
5. Bring to a boil for 1 minute.
6. Take ovenproof bowls (I use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl.
7. Fill bowl with soup leaving room at the top. 
8. Place toasted French bread on top. 
9. Top with 0.125 cup Swiss cheese. 
10. Place under broiler until cheese is bubbly. 
11. Serve immediately.
12. Caution--bowls will be hot!

3. French Potatoes

Ingredients
*1 1⁄2 lbs potatoes, peeled and very thinly sliced
*1 medium onion, sliced into rings
*3 teaspoons butter
*salt and pepper
*6 teaspoons milk
*1 pinch paprika

Directions
1. Put the potato slices to soak in cold water.
2. Put the onion rings into a bowl.
3. Cover with plastic wrap, and pierce.
4. Microwave on HIGH for 1 minute.
5. Grease a five cup casserole dish with a little of the butter.
6. Layer the drained potatoes and onions in the dish, starting and finishing with the potatoes.
7. Season each layer with salt and pepper.
8. Pour the milk over the potatoes and dot with the rest of the butter.
9. Sprinkle the top with paprika.
10. Cover with plastic wrap, and pierce.
11. Microwave on HIGH for 13 minutes.
12. Rotate half-way through cooking time.
13. Allow to stand, covered, for 5 minutes before serving.

4. Shredded French-Dip Sandwiches

Ingredients
*3 lbs chuck roast
*1 (10 3/4 ounce) can French onion soup
*1 (10 3/4 ounce) can beef consomme
*1 (10 3/4 ounce) can condensed beef broth
*1 teaspoon beef bouillon granules
*8 -10 kimmelwick rolls

Directions
1. Cut roast in half, place pieces into crockpot.
2. Combine canned soups with bouillon granules.
3. DO NOT DILUTE SOUPS!
4. Pour over meat.
5. Cover, cook on low 8 hours.
6. Remove meat from crockpot,shred with forks.
7. Skim fat from aujus in crockpot.
8. Return meat to crockpot,to rewarm.
9. Pile meat on rolls.
10. Serve juice as dipping sauce on the side

5. French Fries

Ingredients
*peanut oil or other vegetable oil, for frying
*2 lbs baking potatoes, like russets
*salt, to taste

Directions
1. Pour oil in a deep fryer or heavy saucepan to reach halfway up the sides of the pan.
2. Heat to 325 degrees F, use a deep fry thermometer to determine this.
3. While the oil is heating, peel the potatoes and push through a French fry cutter to form uniform sticks.
4. As you go, place the cut potatoes in a bowl of ice water to release some of the starch and to keep them from browning.
5. Dry the potato strips thoroughly, this will keep the oil from splattering.
6. Fry the potatoes in batches so the pan isn't crowded and the oil temperature does not plummet.
7. Cook for 3 minutes until they are soft but not browned. 
8. Remove the potatoes with a long-handled metal strainer and drain on brown paper bags.
9. Bring oil temperature up to 375 degrees F.
10. Return the par-fried potatoes to the oil in batches and cook a second time for 4 minutes until golden and crispy.
11. Drain on fresh brown paper bags then place in a serving bowl lined with paper towels.
12. Salt and serve immediately.

6. French Onion Burgers

Ingredients
*1 (2 7/8 ounce) can French-fried onions
*1 tablespoon Worcestershire sauce
*1⁄2 teaspoon salt
*1 lb ground beef
*1 (4 ounce) can mushrooms, drained and diced (optional)
*4 hamburger buns

Directions
1. In a bowl, combine the onions, Worcestershire sauce, salt and mushrooms if using. Crumble beef over mixture and mix well. Shape into 4 patties.
2. Grill, uncovered, over medium heat or broil 4 inches from the heat for 6-9 minutes on each side or until no longer pink. Serve on buns with any condiments and toppings of your choice.

7. French Bread Pizza

Ingredients
*1 loaf unsliced French bread
*1 (8 ounce) container chive & onion cream cheese, softened 
*canola oil cooking spray
*12 ounces cherry tomatoes, sliced
*1 cup shredded cooked chicken
*1 (8 ounce) can pineapple, tidbits drained
*1 jalapeno pepper, halved, seeds removed and sliced 2 garlic cloves, finely chopped
*1⁄4-1⁄2 cup red onion, thinly sliced
*1⁄3 cup roasted red pepper, coarsely chopped (the kind in the jar)
*1 cup shredded mozzarella cheese
*kosher salt & fresh ground pepper
*dried red pepper flakes, to taste and (optional)

Directions
1. Heat oven to 450 degrees F.
2. Slice bread horizontally in half.
3. Spray each cut side with canola oil.
4. Place bread cut side up on cookie sheet.
5. Bake for 5-8 minutes or until lightly browned.
6. When it cools enough to handle, but still warm, spread cream cheese evenly over bread.
7. Add sliced cherry tomatoes and chicken.
8. Season with salt and pepper.
9. Sprinkle with 1/3 cup of the cheese.
10. Add the pineapple, peppers, garlic and onions.
11. Sprinkle top with remaining cheese.
12. Bake for 12-15 minutes or until cheese is melted and bread is heated through.
13. NOTE: If you don’t like your vegetables crisp, you can microwave them for about 60 seconds to soften them before adding to the pizza.

8. No Zee French Rice Pilaf

Ingredients
*4 tablespoons butter
*1 medium onion, chopped
*4 garlic cloves, minced
*1 cup long grain white rice
*2 cups chicken stock or 2 cups broth
*salt
*1⁄2 cup grated cheese like parmesan cheese, but don't be afraid, gruyere, manchego, all cheese is worthy of worship

Directions
1. In 3 quart pan melt butter and saute onion and garlic until onion is limp.
2. Add the 1 cup rice and continue to cook for 10 minutes or so, being careful to stir, until grains of rice are lightly browned and look opaque.
3. Pour in chicken broth, bring to boil, cover and reduce heat and simmer for about 20 minutes, or until rice is tender, stirring a few times.

4. Stir in cheese! Add salt to taste before serving.

9. French Onion Salisbury Steak

Ingredients
*1 1⁄4 lbs ground chuck
*1⁄4 cup minced fresh parsley
*2 tablespoons scallions, minced
*1 teaspoon kosher salt
*1⁄2 teaspoon black pepper
*2 tablespoons all-purpose flour
*1 tablespoon olive oil
*2 cups onions, sliced
*1 teaspoon sugar
*1 tablespoon garlic, minced
*1 tablespoon tomato paste
*2 cups beef broth
*1⁄4 cup dry red wine
*3⁄4 teaspoon kosher salt
*1⁄2 teaspoon dried thyme leaves
*2 tablespoons all-purpose flour
*4 cheese toast (in frozen food section, or make your own)
*4 teaspoons minced fresh parsley (garnish) 4 teaspoons parmesan cheese, shredded

Directions
1. Combine chuck, parsley, scallion, salt, and pepper. Combine chuck, parsley, scallion, salt, and pepper. inch thick oval patties.
2. Place 2 tablespoons of flour in a shallow dish; dredge each patty in flour. Reserve 1 teaspoon flour.
3. Heat 1 tablespoon oil in a sauté pan over medium-high heat. Add patties and sauté 3 minutes on each side, or until browned. Remove from pan.
4. Add onions and sugar to pan; sauté 5 minutes. Stir in garlic and tomato paste; sauté 1 minute, or until paste begins to brown. Sprinkle onions with reserved flour; cook 1 minute. Stir in broth and wine, and then add the salt and thyme.
5. Return meat to pan and bring soup to a boil. Reduce heat to medium-low, cover and simmer 10 minutes.
6. Serve steaks on Cheese Toasts with onion soup ladled over.
7. Garnish with parsley and Parmesan.

10. French Dip Roast Beef Sandwiches

Ingredients
*3-4 lbs beef bottom round steaks or 3 -4 lbs rump roast
*2 envelopes onion soup mix
*3 cans beef broth
*1 (12 ounce) can beer
*1 small onion, quartered
*12 italian rolls or 12 kaiser rolls

Directions
1. Preheat oven to 350 degrees.
2. Place roast in a large roasting pan.
3. Combine soup mix, broth and beer in a bowl and stir until soup mix is dissolved.
4. Pour over roast and place onions around it.
5. Bake for 2 to 3 hours, basting frequently, or until beef is tender and looks stringy when pulled with a fork. 
6. If roast starts getting too crispy, cover pan with foil or lid.
7. Slice meat thinly and serve on rolls.
8. Serve juices in individual cups or bowls to dip sandwiches into.

Please 'SHARE' to pass on this recipes to a friend or family member.