EAT WELL AND STAY SLIM
The Essential Cuisine Minceur
by Michel Guérard
Frances Lincoln
April 2014
$40.00 US / $43.99 CAN
Hardback/Also available as ebook
ISBN: 9-780-71123-536-6
I love cook books, I can page through them like people read books. I recently received Eat Well and Stay Slim by Michel Guerard. It has lots of great looking recipes and they are good for you and have lots of flavor.
Michel Guérard once again redefines French cuisine by fusing traditional flavors with global influences to create more than 140 exquisite recipes with astonishingly low calorie counts. Michel is a three-Michelin-starred chef. He has created dishes that are the foundation of the Essential Slimming Treatment offered at the world-renowned Eugenie-les-Bains Spa Resort in the southwest of France. One of the things I like about the recipes is that they have blends of vegetable and fruit purees sauces which gives the meal a lot of flavor. All the recipes are 240 calories or less including the following:
- Crunchy vegetable spring rolls with a spicy sauce – 70 calories
- Ceviche of white fish with mango and ginger – 70 calories
- Beef salad with red onion and red cabbage – 185 calories
- Spiced carrot and orange salad – 75 calories
- Mushroom tarts with asparagus tips – 165 calories
- Warm Thai chicken salad with potatoes – 140 calories
- Raspberry tiramisu – 205 calories
- French toast with vanilla-scented apple – 240 calories
I want to share with you one of my favorites ~ Chicken Breast Stuffed with Lemony Herbs - 240 Calories per person.
Chicken Breast Stuffed with Lemony Herbs
Cooking and preparation: 50 minutes
Serves 4
• 2 chicken breasts, skin removed
• 200g (7oz) fresh tagliatelle or fettuccine
• salt and pepper of y our choice
For the filling
• 2 tbsp fromage blanc or Greek yogurt (0%)
• 1 tsp finely chopped chives
• 1 tsp finely chopped tarragon
• 1 tbsp finely chopped flat-leaf parsley
• 1 tsp Lemon Confit cut into ½cm (¼in) pieces
For the vegetables
• 120g (scant 4½oz) mangetout (snow peas)
• 2 artichoke hearts, fresh, preserved, or frozen and thawed and immersed in acidulated water to prevent discolouration
• 1 tsp olive oil
• 1 clove of garlic, unpeeled
For the sauce
• 300–400ml (1¼–1⅔ US cups) White Vegetable Sauce
• 1½ tbsp finely chopped herbs, such as chives, flat-leaf parsley and tarragon (optional)
To garnish
• few sprigs of tarragon or savory
Equipment
• Steamer or couscoussier
1. To make the filling for the chicken breasts, mix together the fromage blanc, the herbs and the Lemon Confit. Season to taste.
2. To fill the breasts, have ready a clean work surface and 2 pieces of clingfilm (plastic wrap), each large enough to wrap a breast comfortably. Use a small knife to ease open the natural lengthways-running pocket of each breast, leaving it closed at each end. Season the breasts inside and out. Divide the filling between the pockets and close them. Wrap the breasts tightly and set aside in the refrigerator.
3. Just before you want to serve the dish, prepare a steamer or couscoussier for the chicken and a saucepan of salted water for the pasta. Heat the White Vegetable Sauce through and keep it warm, preferably in a bain-marie.
4. To prepare and cook the vegetables, cut the mangetout (snow peas) diagonally at regular interval to make diamond shapes. Drain the artichoke hearts of their acidulated water and cut them into small dice. Sweat the diced artichoke, along with the clove of garlic, over a gentle heat in a saucepan coated with the olive oil, for about 2 minutes. Add the mangetout (snow peas) and cover with a lid. Sweat gently for about 10 minutes, shaking the saucepan or stirring occasionally to prevent the vegetables from sticking.
5. While the vegetables are sweating, steam the wrapped chicken breasts for about 6 minutes. Remove the chicken breasts with a spatula and leave to cool briefly. Meanwhile, plunge the fresh pasta into the simmering water for a few minutes, until al dente, then drain.
6. Remove and discard the garlic from the vegetables. Remove the clingfilm (plastic wrap) from the chicken breasts and cut each breast into 4–6 slices.
*The photos and recipes were provide courtesy of Eat Well and Stay Slim The Essential Cuisine Minceur by Michel Guerard April 2014/Frances Lincoln Books.
Next time you are looking for some great tasting light meals - you may want to check out Eat Well and Stay Slim. You can purchase it HERE on Amazon.com.
I received a Copy of this book from the author for purpose of honest review. I was not compensated for the review, and the review is honest and my responsibility.