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).
mix meat and spices together and refrigerate for 24 to 48 hours.
cook meat and drain off fat.
while meat is cooking cook eggs and egg whites together in another pan.
When meat and eggs are done cooking place in large mixing bowl with the shredded cheese and mix till well blended.
Warm tortillas and then scoop approximately 1/2 cup of filling into tortilla and roll.
The burritos can then be placed in separate baggies and frozen for future use.
ranslucent.
Add in the meat and the powdered spices (a
ook on low heat for about 4 hours, or until meat is
rock pot.2. add low sodium chicken broth and meat.3. you can
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.
emove the chicken meat from the bones. (The meat can be used
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.
Preheat oven to 350 degrees F.
Combine and heat - water, onion flakes and beef bouillon - in microwave for 30 seconds.
Bring water mixture to room temperature.
Blend ketchup, beaten eggs and water mixture.
In a large bowl, combine meat, breadcrumbs and blended liquid.
In a meatloaf pan, shape meat mixture into a loaf.
Bake for 1 1/2 hours or until done.
inutes on medium or medium-low heat, until the onion is
In a large bowl, mix all the ingredients thoroughly.
Use 1/2 of the tomato sauce and reserve the other half for spreading on top of the loaf.
Garnish with parsley tops.
Bake until lightly browned or until done in a 350\u00b0 oven for about 1 1/4 hours.
br>In medium bowl combine, meat, egg, bread crumbs, Parmesan cheese
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.
he V8.
Cook on low for about 45 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.
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.