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).
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.
Combine all ingredients in saucepan.
Bring to boil, cover, and reduce heat to simmer for 20-25 minutes.
Remove from heat cooling slightly.
Blend to liquefy.
And enjoy a very tasty healthy BBQ sauce.
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
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.
he V8.
Cook on low for about 45 minutes.
close hood, and cook on low heat for about 4 hours
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
Brown meat in skillet; drain fat.
Add onions, garlic and mushrooms and saute until onion is golden- Place in crock pot.
Dissolve bouillon granules in water.
Mix together yogurt and flour.
Add bouillon, yogurt, tomato paste, salt and pepper to crock pot.
Cover and cook on low for 6 hours.
ith a dollop of low fat cremefraiche and low fat cheese sprinkled
oil.
Reduce heat to low, cover and cook for 25
Spray a large saucepan with cooking spray.
Brown beef and chopped onions over medium heat until cooked though; drain any fat.
To the browned meat and onions, add the cream of tomato soup, tomato sauce, and water.
Bring to a boil.
Add uncooked instant rice, green beans, parsley, and black pepper; stir well.
Cover and reduce heat to low.
Simmer for 15 minutes or until rice is tender, stirring once or twice.