1 cup plus 2-tablespoons no sodium or filtered water warmed to
ell greased or sprayed with no stick spray.
Place on
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.
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!
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.
nough to handle.
No burnt crust, no under baked apples and
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.
rock pot.2. add low sodium chicken broth and meat.3
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.
Fix two 8-inch cake pans with enough safflower oil to dip biscuits in.
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.
Wash the chicken, put it into a large stockpot, and cover with the water.
Bring all the ingredients to a boil over moderate heat.
Lower the heat to a constant simmer and skim the fat and scum that rise to the top of the water. Continue to simmer (do not boil), skimming foam from the water during the cooking period. Cook for about 3 hours.
When ready, remove and strain the ingredients through a sieve with a fine mesh. Discard the vegetables and bay leaves.
Remove the chicken meat from the bones. (The meat can be used in soups, ...
osemary, lemon juice, pepper, and No Salt Seasoning.
Season the
Cook NO YOLKS according to package directions,
an also make it with no seasonings or whatever combination you
Prepare noodles according to package directions.
Combine vinegar, peanut butter, honey, sriracha sauce and soy sauce in a bowl. Stir well and set aside. Heat oil in large skillet over medium heat. Add chicken and stir-fry until cooked through and no longer pink. Add vegetables and stir-fry 2 minutes, or until vegetables are heated through. Stir in cooked noodles, sesame oil and reserved peanut butter sauce. Cook over low heat for 1 to 2 minutes, stirring occasionally to blend flavors. Serve hot or warm topped with cilantro.
inutes or until chicken is no longer pink.
Remove from
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).