1 cup plus 2-tablespoons no sodium or filtered water warmed to
ell greased or sprayed with no stick spray.
Place on
ix as directed, following no cholesterol recipe.
Spoon batter evenly into
ix as label directed following no cholesterol recipe.
Spoon batter evenly
s label directs, following no cholesterol recipe.
Spoon batter evenly into
irected using 4 cups low sodium chicken broth and 1 tablespoon
nd brown the meat until no longer pink. Pour off grease
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.
47 mg chol, 366 mg sodium.
Flat Belly Bonus.
ime to make sure that no sugar is sticking to the
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!
Combine beef and garlic in a Dutch oven; cook over medium heat until browned, stirring to crumble meat.
Drain meat in a colander and pat dry with a paper towel.
Wipe pan drippings with a paper towel.
Return meat to pan; add tomato juice, water and next 9 ingredients.
Bring to a boil.
Cover, reduce heat and simmer 40 minutes, stirring occasionally.
Stir in mixed vegetables.
Cover and cook mixture for 25 minutes.
gain.
Make the spice recipe as listed above. Store in
r>Saturated Fat 9 grams Sodium 134 milligrams
Trim fat from steak and coat with flour and pepper.
Pound meat with edge of plate or wooden mallet to tenderize before meat is floured if desired.
Heat oil in skillet.
Brown steak on both sides; remove steak from skillet.
Saute onion in skillet.
Add tomatoes, beef broth, vegetable juice and meat.
Cover and simmer 1 1/2 hours.
Add carrot pieces and simmer until carrots are tender. Makes 6 servings, 226 calories; 252 mg. sodium per serving.
Total liquid is 1 1/2 cups; includes milk and egg.
In a small sauce pan combine wet ingredients to dry.
whisk briskly, bring to a boil.
simmer, uncovered, for about 5 minutes, or until mixture is reduced to about 1/2 cup.
Cool, and store in refrigerator. Since posting, I have discovered no need for storing under refrigeration. If you want to, fine, I no longer do. This is the second year I have left it out. No problem to date.
1. In large pot or dutch oven, brown beef and onion.
2. Add all ingredients except parsley.
3. Bring to boil.
4. Reduce heat and simmer, covered, for 1 hour, stirring occassionaly to prevent sticking.
5. You may add water if you want soup thinner if beef flavor is too strong.
6. Ladle in bowl, garnish with parsley to serve.
7. This can also be made in a crockpot by halving the recipe.
1. Mix tapenade and lemon juice in large bowl with fork. Add greens, chickpeas, peppers, cucumber, and onion, and toss to mix well. Add cheese and toss gently.
2. Warm wraps or tortillas per package directions.
3. Arrange one-quarter of the salad mixture onto the bottom of a wrap and roll up. Cut in half on an angle, placing a wooden pick in each half. Repeat with remaining wraps.
Nutritional Info Per Wrap 297 cal, 11 g pro, 37 g carb, 6 g fiber, 12 g fat, 3.5 g sat fat, 11 mg chol, 684 mg sodium*.
ntil chicken is tender and no longer pink in the center