Beat egg in a medium sized bowl.
Add the rest of the ingredients and mix well.
Pour small amounts onto a flat griddle. I like to make them about 5 inches in diameter.
Cook until light golden brown depending on your heat setting and top with I Can't Believe it's Not Butter(it's no salt).
I use pure maple syrup because of the whole no salt thing. They also make flavored syrup that is incredible that has no salt. Enjoy!
bay leaves, olive oil, and salt, in a large pan. Bring
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).
Chop onion.
In a large pot or dutch oven, brown ground beef mixed with onion (I don't like green peppers, but if you do, you can add it during this step.) Drain fat. .
Add all other ingredients. Bring to a slow boil. Reduce heat and simmer 30-45 minutes depending on how thick you like your chili.
You can serve with 1/8 cup cheddar cheese and 2 Tbsp sour cream which adds around 100 mg sodium per serving.
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!
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.
o crock pot.2. add low sodium chicken broth and meat.3
n hour. Taste and add no-salt salt substitute, if you'd like
1 cup plus 2-tablespoons no sodium or filtered water warmed to
inutes on medium or medium-low heat, until the onion is
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.
close hood, and cook on low heat for about 4 hours
Cook macaroni according to package directions, omitting salt.
Drain and set aside.
Brown ground beef with mushrooms, onion, peppers and garlic.
Pour off fat.
Add remaining ingredients.
Simmer gently for 15 minutes.
Add cooked macaroni.
Simmer for 10 minutes.
Serve.
Combine all ingredients in a saucepan and mix well.
Simmer, uncovered, over low heat for 20 minutes.
Will keep refrigerated for 1 month.
Makes about 1 quart.
Drain the Low Sodium Garbanzo Beans and reserve the liquid.
Put all ingredients in a Food Processor, Blender, or Vita-Mix Blender, it works best if you have a Vita-Mix Blender.
Blend until smooth and add more bean liquid if too thick.
Chop all ingredients. Be sure to remove seeds from jalapenos unless you like FIRE!
Mix all ingredients and let sit for 30-45 minutes to let the flavors meld. Serve with either no salt added tortillas or yellow corn sea salt tortillas which have around 90 mg of sodium in 15 chips.
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.
auce ingredients.
Simmer on low for 15 minutes, stirring occasionally
Brown beef with onions and peppers until no longer pink.
Add beans, tomatoes, corn, and spices and simmer 5 minutes.
Stir together flour, cornmeal, sugar, and baking powder.
Combine milk, egg, and oil.
Pour milk mixture into flourm ixture, stirring until just moistened.
Spread beef mixture in a greased 8x8 baking dish.
Spread cornbread over top of beef.
bake at 425 until cornbread is done, about 10-12 minutes.
In a large bowl, combine sour cream, ranch dressing packet, cheese and real bacon bits.
Mix well.
Chill.
Serve on crackers, on or with vegetables or with chips. No salt triscuits work best or no or low sodium crackers or chips as the dip is plenty salty.
Enjoy.