1 cup plus 2-tablespoons no sodium or filtered water warmed to
t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy-noodles
ell greased or sprayed with no stick spray.
Place on
In a large saucepan or skillet, cook meat until no longer pink; drain.
Add onion, celery and green pepper; cook for 5 minutes or until vegetables are crisp-tender.
Add worcestershire sauce, salt, if desired, basil and pepper.
Stir in noodles, beans, tomatoes, water and bouillon.
Bring to a boil.
Reduce heat; cover and simmer for 20 minutes or until noodles are tender, stirring occasionally.
base for the following dinner: serves 4-6 people.
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.
Preheat oven to 350\u00b0F.
Lightly butter both sides of the bread and place on cookie sheet.
Layer ham then pineapple on one slice of bread.
Sprinkle with marjoram and top with cheese.
Bake for 7 to 12 minutes or until cheese is melted and sandwich is heated through.
Serve hot.
NOTE: The Germans eat this with a knife and fork. Try this with mayonnaise instead of butter (top side only), or 1000 Island or Ranch dressing. Serve with a fried egg for breakfast, or a salad for lunch or dinner.
br>This is a quick dinner to throw together on nights
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!
From limes, grate 1 tsp peel and squeeze 3 tbsp juice.
In small bowl, prepare dressing: combine peel and juice, fish sauce,and sugar; stir until sugar is dissolved.
In large bowl combine romaine salad mix, sliced cucumber, roast beef, cilantro, mint, and onion.
Add dressing to bowl and toss to combine. Divide salad among 4 dinner plates.
n 2 tsp oil until no longer pink. Remove and keep
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
oil it down (hence, \"boiled dinner\"). You can skip the browning
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.