French Onion Soup Rice

 

 French Onion Rice is a simple flavored rice recipe made with Campbell's French Onion Soup.  The following basmati rice recipe is bursting with delicious French onion flavor. The onion rice is a quick and simple rice side dish that you will enjoy.

 

1 can (10.5 oz) Campbell's French Onion Soup

1 cup water

1 cup basmati rice

1/4 cup grated Parmesan

 

Combine Campbell's French Onion Soup and water in a pot. Bring the water to a boil.

After that, add the rice.

Reduce the heat to low and allow the rice to simmer.

 

Keep stirring the rice until all of the liquid has been absorbed.

Remove the rice from the heat. Mix in the grated Parmesan until thoroughly combined.

SERVE AND ENJOY!

Weight Watchers Easy Healthy Baked Chicken Parmesan

   

Lightly breaded chicken cutlets topped with sliced fresh tomatoes, basil leaves and a sprinkling of mozzarella, and then quickly baked.

4 (4 ounces each) boneless, skinless chicken breasts, pounded to even ½-inch thickness

½ teaspoon salt

2 tablespoons reduced-fat mayonnaise

½ cup Panko bread crumbs

1 large tomato, cut into 8 slices

1 tablespoon olive oil

8 basil leaves

½ cup shredded reduced-fat mozzarella or provolone cheese

2 tablespoons grated Parmesan cheese

 

Set the oven to 425 degrees Fahrenheit. Using nonstick cooking spray, coat a baking sheet.

Season the chicken breasts with salt and pepper, then brush both sides with the mayonnaise.

Fill a large zipper-close plastic bag halfway with crumbs. Shake to coat the chicken breasts evenly with the crumbs, one at a time.

 

Put the chicken on the baking sheet that has been prepared.

 

Garnish each piece of chicken with tomato slices and drizzle with oil evenly.

Top each tomato slice with basil and then evenly sprinkle with mozzarella cheese.

12 to 18 minutes, or until the chicken is cooked through and the cheese is melted and bubbly and beginning to turn lightly golden.

Serve with the Parmesan cheese.

Silken Tofu Soup

 

If you enjoy a great tasting soup, try this Korean recipe.

 

2 tbsp sesame oil

2 tbsp gochugaru, Korean red pepper flakes

3 cloves garlic, chopped

1 large spring onion or 2 green onions, chopped divid white to light greens and dark greens

1/2 cup kimchi, chopped

1 1/4 cup water

1 tbsp Korean soup soy sauce or light soy sauce (light in color, not in sodium)

1 tbsp fish sauce

6 oz seafood mix (Any seafood will work for this recipe or one kind.) or your choice of protein

14 oz silke tofu

1 egg

 

In a cold medium size thick bottom pot such as a Korean clay pot (ttukbaegi) or dutch oven, combine sesame oil, gochugaru, garlic, and white to light greens part of green onion. Turn the heat up to medium high and sauté for 2 minutes, or until it lightly bubbles. Stir every now and then.

Continue to sauté the chopped kimchi in the chili oil for about 1 minute. Pour in the water and season with the soy sauce and fish sauce. Bring to a boil.

When the soup is boiling, add the seafood mixture and return to a boil. Now, add the silken tofu and carefully break it up into chunks with a spoon before adding it to the soup. Provide soup to a hard boil and cook for 1 minute to combine all of the flavors. Sprinkle with the remaining dark part of the green onion and crack an egg into the soup. Boil for another minute, or until the egg is done to your liking. Serve with warm cooked rice and other traditional Korean side meals!

Roasted Chicken Breasts with Tomatoes and Garbanzo Beans

  

Fresh tomatoes provide a nice acidity, while garbanzo beans provide an earthy flavor. I cooked this with bone-in and skin-on chicken breasts to keep the chicken moist.

 

2 lbs chicken breasts with skin bone

8 oz cherry or grape tomatoes

15 oz garbanzo beans 1 can, drained and rinsed

6 garlic cloves minced

2 tbsp olive oil

1 tbsp smoked paprika.

1 tsp cumin

2 tsp salt

½ tsp black pepper

½ tsp crushed red pepper

½ cup fresh cilantro chopped

 

Set the oven to 425°F. Using foil or parchment paper, line a large, rimmed baking sheet.

Whisk the oil, garlic, paprika, cumin, crushed red pepper, and salt and pepper in a large mixing bowl.

Place the chicken on a baking sheet and rub it with the oil mixture all over.

 

Toss the garbanzo beans, cilantro, and tomatoes with your hands in the bowl with the oil mixture to coat with any remaining oil mixture that is clinging to the bowl.

 

Arrange the tomatoes and garbanzo beans around the chicken on the baking sheet.

Place the baking sheet in the oven and roast for 25-30 minutes, or until the chicken is cooked. Move the chicken to a serving platter and top it with the garbanzo beans and tomatoes.