Pressure Cooker French Onion Soup

I LOVE French onion soup.  I HATE the way my house smells for days when I make French onion soup.  Looking forward to trying this recipe.

3 tbsp. butter
3lbs. onions, sliced
1/2 tsp. baking soda
3 tbsp. Worcestershire sauce
1 tsp. dried thyme
1qt. beef broth
16 French bread slices (1/2 thick)
3/4 C. finely shredded Parmesan cheese
3 tbsp. apple cider vinegar

Melt butter in pressure cooker, using the sauté setting.  Add onions and baking soda; cook 3 minutes or until slightly softened. Stir in Worcestershire sauce and thyme. Close and lock lid.  Turn pressure release valve to sealing position.

Cook 20 minutes using high pressure cook setting.  When the timer goes off, use quick pressure release method to carefully release pressure before opening lid.  Add broth; cook 5 minutes using sauté setting on medium heat.

Meanwhile, heat broiler.  Place bread slices in single layer on baking sheet; top evenly with 1/4 C. cheese.  Broil 6 inches from heat, 3 to 5 minutes or until cheese is slightly browned.

Turn off pressure cooker.  Stir vinegar and remaining cheese into soup.  Serve with bread slices.

Weeknight Ravioli Chicken Soup

3 days ago, we broke a record for high temperatures at 93 degrees.  Today, I am talking about soup.  We love soup at my house and I am always looking for new recipes. This looks both simple and delicious.

1 32oz. carton reduced sodium vegetable broth
1 C. water
1 1/2 C. coarsely chopped red skin potatoes
1 tbsp. snipped fresh rosemary
1 9-12oz. package spinach or mushroom ravioli
1/2 of a purchased roasted chicken, meat removed and shredded
8oz. fresh green beans, cut into 1-in pieces
1 tbsp. butter

In a 4-6 quart Dutch oven brig broth and water to boiling under medium high heat.  Add potatoes and rosemary; return to boiling.  Reduce heat, cook covered 10 minutes.

Add ravioli, chicken, and green beans to Dutch oven.  Return to boiling; reduce heat.  Simmer, covered, 5 to 7 minutes more or until pasta and potatoes are tender.  Stir in butter.  Makes 4 servings.

Per serving: 381 calories, 13g. fat, 124mg. cholesterol, 1098mg. sodium, 38g. carbohydrates, 4 g. fiber, 28g. protein

Pork Wasabi Tacos

This is another recipe from Eat Healthy Lose Weight.  I know I have mentioned that we always have pork roasts in the house.  We have recently started accumulating pork tenderloins.  This is another quick easy recipe that uses pork tenderloin.

1 1 1/2 pound pork tende, cut into 1 inch pieces
1/3 C. hoisin sauce
6 flatbreads or flour tortillas
1 to 2 tsp. prepared wasabi paste
2 tbsp. water
2 tbsp. canola oil
1/2 tsp. white vinegar
1/2 tsp. sugar
1/4 head Napa cabbage, shredded
2 carrots, shredded
1/2 English cucumber, thinly sliced

Thread pork on skewers. Brush with hoisin sauce.  For a charcoal or gas grill, grill pork on the rack of a covered grill directly over medium heat for 10 to 12 minutes or until done, turning once halfway through grilling.  Add flatbreads the last minute of grilling time, turning once to heat through.

Meanwhile, for wasabi oil, in a small bowl whisk together wasabi paste, water, oil, vinegar, and sugar.

Serve pork, shredded cabbage, carrots, and cucumber slices on flatbreads.  Drizzle with wasabi oil. Serve immediately.  Makes 6 tacos.

Per taco: 447 calories, 13 g. fat, 89mg. cholesterol, 470mg. sodium, 50g. carbohydrates, 2g. fiber, 31g. protein

Pulled Chicken Peanut Salad

Adding this to my Salad arsenal for work lunches.  I like to have a nice variety, especially as we move into the winter months when salad fixings are scarce.

2 tbsp. frozen orange juice concentrate, thawed
1 tbsp. water
2 tsp. toasted sesame oil
1/4 tsp. salt
1/8 tsp. coarsely ground black pepper
6 C. torn mixed salad greens
2 C. coarsely chopped cooked chicken
1 11oz. can mandarin orange sections, drained
1/4 C. cocktail peanuts

For dressing, in a small bowl stir together juice concentrate, water, sesame oil, salt, and pepper. Set aside.

Arrange greens on salad plates. Top with chicken, oranges, and peanuts.  Drizzle with dressing.

Makes 4 servings.

Per serving: 263 calories, 12g. fat, 62mg. cholesterol, 247mg. sodium, 15g. carbohydrates, 2g. fiber, 24g. protein

BBQ Chicken and Roasted Corn Salad

I have been eating different salads for lunch at work.  Some with lettuce, some without.  This one could go either way.  Don’t be intimidated by the lengthy list of ingredients.  I found this in my latest Eat Healthy Lose Weight Cookbook.

1-1 1/4 pounds boneless skinless chicken breast halves
2 tsp. ground ancho chile pepper or chili powder
1 tsp. dried oregano, crushed
1 tsp. dried thyme, crushed
1/4 tsp. salt
1/4 tsp. ground black pepper
1 15oz. can no salt added black beans, rinsed and drained
1 C. frozen whole kernel corn, thawed
1 tbsp. canola oil
2 tbsp. light ranch salad dressing
2 tbsp. low sodium barbecue sauce
1 tbsp. white wine vinegar
4 C. chopped romaine lettuce
1 C. cherry tomatoes, halved
1oz. queso fresco, crumbled or shredded Monterey Jack cheese

Place each chicken breast half between two pieces of plastic wrap.  Using the flat side of a meat mallet, pound the chicken to about a half inch thickness.  Remove the plastic wrap.

Preheat broiler.  In a small bowl, stir together ground chile pepper, oregano, thyme, salt, and black pepper.  Sprinkle half the spice mixture evenly over chicken pieces, rub in with fingers.

In a medium bowl combine beans, corn, oil and remaining spice mixture.  Stir to combine.

Line a 15x10x1 inch baking pan with foil.  Place chicken on one side of the pan.  Add bean mixture to the opposite side.  Broil 4 to 5 inches from the heat for 6 to 8 minutes or until chicken is tender and no longer pink; turning chicken and stirring the bean mixture once halfway through broiling.

Meanwhile, in a small bowl, combine salad, barbecue sauce, and vinegar; set aside.

To assemble, divide romaine among 4 serving plates.  Slice chicken. Top romaine with bean mixture, chicken and tomatoes, dividing evenly.  Sprinkle with queso fresco and serve with salad dressing mixture.  Makes 4 servings.

Per serving: 345 calories, 11g. fat, 80mg. cholesterol, 435mg. sodium, 30g. carbohydrates, 8g. fiber, 33g. protein