Scrub potatoes well.
Cut into wedges.
Dip wedges into the egg whites and place on a nonstick baking sheet sprayed with vegetable spray.
Season with salt or salt free seasoning.
Bake at 425\u00b0 for 25 minutes or until golden brown.
.While browning the ground beef, mix the dry ingredients. After beef is browned, drain off drippings, add seasoning mix and liquid ingredients. Simmer for 10 minutes, stirring often, til desired thickness, if necessary, add water.
1 8 oz can tomato sauce +1 to 2 tablespoons vinegar + 1 teaspoon sugar can be substituted for the salt-free ketchup.
he shredded cabbage and sprinkle salt on top, add some dill
b>SALT TO THE BOILING WATER BEFORE ADDING PASTA (WHAT MAKES THIS RECIPE
easpoon (or a pinch) of salt, 2/3 cup powdered milk
inutes. Season to taste with salt if desired.
Serve hot
*NOTE: Pure chili powder is just that. Ground up roasted dry chilis blended to a fine powder. It is not the store bought chili powder mix that includes other herbs and spices. The spiciness of this seasoning mix depends on the chilis you select.
Combine all ingredients in mini-blender, coffee mill or food processor. Process until well blended.
Store in clean, dry airtight container. Shelf life is about 3 months. Shake well before using. Keep from heat, light and moisture.
Mix together meat, egg, bread crumbs, salt and pepper.
Shape into 1-inch balls.
Simmer catsup, water and cookie crumbs for 5 minutes.
Add brown sugar, salt and sauerkraut.
Heat to boiling. Add meatballs; lower heat and simmer for 45 minutes.
Serves 4 to 6.
uar gum, milk powder and salt.
Add the sugar.
Boil vinegar, sugar, salt and sauerkraut juice for 2 minutes. Combine remaining.
Pour hot dressing over mixture; cool. Refrigerate.
Yields 8 servings.
enerously with McCormick Grill Mates Salt-Free Steak Seasoning. Roast in 400
ater to cover. Season with salt, and bring to a boil
Spray 9x11 pan with cooking spray.
Combine Sour Cream, Evaporated Milk and mustards in a medium sized bowl.
Season chicken with salt free seasoning and seasoned salt; dip chicken pieces in cream mixture.
Roll in cornflake crumbs.
Place chicken pieces in coated pan and sprinkle with thyme leaves, and drizzle with olive oil.
Bake for 15-20 minutes until juices run clear.
In a large skillet over medium heat, combine the fat free butter flavored granules and 1 cup chicken broth. Heat until boiling. Mix in the celery, onion and mushrooms. Slowly cook and stir 5 minutes, or until vegetables are soft.
Place the Italian-style bread crumbs and regular bread crumbs in a large bowl. Blend in the chicken broth mixture. Pour in remaining chicken broth and salt-free herb and spice blend. Mix thoroughly.
Stuff the Thanksgiving bird or bake in a cake pan at 350 degrees F (175 degrees C) for approximately 15 minutes.
ot, and add potatoes, chicken, salt, and pepper. Pour in 2
Put all the ingredients into a small jar, with a tightly fitting lid.
Seal the jar and shake well to mix ingredients. Refrigerate for 1 hour to allow dressing to thicken.
Excellent on simple green salads.
auce, hot chili oil, and salt. Blend it well, cover and
re-sprayed with a sodium-free spray, covered under a towel
Put all ingredients in a labeled (Salt-free-taco) sandwich size zip lock plastic bag.
Seal and shake.
I keep my baggies of seasonings I make in an old bread tin, labeling the lip with a smudge free marker.
Then I can find the seasoning mix I need quickly.
When ready to use, shake bag before using.
This makes about 30 teaspoons Serving size is 1 teaspoon for use in recipes.
if calculating nutritional data purposes.
Line the bottom of a shallow glass dish, large enough to hold fish fillets without overlapping, with lettuce leaves.
Place lemon slices from one lemon on lettuce in a single layer.
Sprinkle fish with minced garlic and season with lemon pepper and salt-free seasoning.
Brush with melted margarine, then put paprika on fillets.
Cover with additional lettuce leaves, so fish is not showing.