cook chicken and set aside.
dice and saute onion green pepper and jalapenos in oil until tender.
mix all ingredients except cheese in large skillet.
cook on medium heat for about 5-10 min until well heated and flavors are fused together.
remove from heat top with cheese cover and let set for 2-3 min until cheese is melted.
serve and eat.
add low sodium crushed tortilla chips or low sodium frito corn chips on top for added flavor and texture (the best tasting tortillia chips are found at wegmans with only 50 mg of sodium).
In 2 quarts of water, add cut up vegetables.
Do not use any starchy vegetables.
If desired, use 1 envelope onion soup mix, bouillon or low-fat broth.
Season to taste with Mrs. Dash seasoning or your own preference.
Cook until vegetables are tender.
One cup equals 25 calories.
If on low-sodium diet, use low-sodium soup base or low-sodium spices.
he V8.
Cook on low for about 45 minutes.
close hood, and cook on low heat for about 4 hours
Place chicken breasts between sheet of waxed paper.
Pound slightly with mallet.
Sprinkle with lemon pepper.
Heat 1 tablespoon of oil in large skillet.
Cook chicken over heat, browning on each side.
Add onions, lemon juice and wine and parsley with mustard.
Place in a hot 400\u00b0 oven.
Cook for 15 minutes or until tender.
While cooking add low sodium chicken broth.
Serve with low sodium vegetable and garden salad.
In a suitable sized saucepan, whisk together all the ingredients until thoroughly blended and smooth.
Taste, and adjust seasonings to taste.
Cook over low heat, stirring frequently, for 25 minutes or until desired consistency is reached.
Refrigerate unused portion in airtight covered containers.
inutes on medium or medium-low heat, until the onion is
o crock pot.2. add low sodium chicken broth and meat.3
Pour V8 juice, water, spices, and soy sauce (if you're not watching your sodium intake too closely) into a 2.5 quart crockpot.
Chop the onion, garlic, zucchini, carrots, celery, green beans, and potato; add to the crockpot.
Cook on low for 8-10 hours.
Before serving, stir in baby spinach and heat until wilted.
Ladle into individual serving bowls (I prefer this soup in oversized cappuccino mugs) and serve with fresh salad and/or warm whole wheat rolls for a healthy and hearty meal.
Brown ground beef, rinse under water.
Brown peppers, onion and garlic.
Mix all ingredients in crock pot.
Let cook at low heat for 4- 8 hours.
Ready when you get home from work!
up plus 2-tablespoons no sodium or filtered water warmed to
melt butter in pan.
add chopped onions, saute until clear.
add brick of frozen chopped broccoli.
cover pan to help heat melt down/break up broccoli brick.
stir in can of soup.
stir in grated cheese.
once items above are well combined, add cooked white rice.
let simmer on low for 10 to 15 minutes.
In a stock pot heat oil till hot.
Add uncooked rice and saute until the rice looks clear (usually 2 - 3 minutes).
Add seasonings, chicken broth, diced tomatoes and mixed vegetables and turn heat up to high. Stir well and bring to a boil.
Turn heat to low. Cook covered for 20 minutes.
Brown meat in a large nonstick skillet. Pour off fat.
Add tomato puree, chili powder, garlic and onion powders, sugar and black pepper. Mix well.
Cook uncovered over low heat 20 minutes or until thick, stirring occasionally.
Heat tortillas in a nonstick skillet over medium-high heat or in a microwave oven.
Spoon meat mixture onto hot tortillas and top with green pepper, onion, tomatoes and lettuce.
Fold tortilla over filling and serve.
Melt the butter in a large skillet. When the butter begins to bubble, add the onions and saute until tender and translucent.
Add the seasonings, tomatoes, and broth. Simmer with the onions for 20 minutes.
Blend the soup in two batches until smooth.
Stir in the pesto and cream (if using). Return to low heat for 5 minutes. Serve.
Blend Onion and water in blender until liquefied.
In a small saucepan, whisk the onion-water with remaining ingredients.
Cover and cook over low heat for about 10 minutes.
Allow to Cool
Store in a tightly covered container or squeeze bottle in the refrigerator.
boil, decrease heat to low and simmer uncovered until asparagus
o combine. Reduce heat to low and cook, stirring occasionally, until
In a large saucepan, heat oil over medium heat. Add scallions, celery, and garlic; cook, stirring occasionally until softened. About 7 minutes.
Stir in chicken breasts, Napa cabbage, and salt. Add broth, bring to a simmer and cook for 5 minutes.
Increase heat and bring to a low boil, then add soba noodles. Cook until tender, about 5 minutes. Stir in soy sauce, sesame oil, and chile-cgarlic paste. Serve hot.
Cut steak into thin 1 1/2-inch strips. Combine soy sauce, lemon juice and Kitchen Bouquet.
Add steak pieces to sauce mixture and stir to coat.
Sprinkle with flour and saute steak pieces in butter (diet).
Add green pepper and water.
Cover and simmer 30 minutes or until meat is fork-tender.
(Serve with salad and fruit, for a delicious meal.)
Makes 4 servings.