500 15-Minute Low Sodium Recipes: Fast and Flavorful Low-Salt Recipes that Save You Time, Keep You on Track, and Taste Delicious

500 15-Minute Low Sodium Recipes: Fast and Flavorful Low-Salt Recipes that Save You Time, Keep You on Track, and Taste Delicious

Dick Logue

Language: English

Pages: 371

ISBN: 2:00312996

Format: PDF / Kindle (mobi) / ePub


Create great, low-sodium meals in a jiffy while still enjoying all the foods and flavors you love with 500 15-Minute Low-Sodium Recipes!

In these pages, you’ll be treated to dishes so delightful you’d never guess they’re low in salt and quick to prepare. Packed with 500 recipes to choose from, you’ll find everything from beef, chicken, and vegetables dishes to international takeout-style recipes, desserts, and more. And with 15 minutes or less prep time on every recipe, staying on track is as easy as pie! You’ll also find a nutritional breakdown on every recipe, making it easier than ever to track your daily sodium intake.

Cutting sodium doesn’t mean cutting flavor or variety, or spending hours in the kitchen on complicated recipes. Make staying on course easy—and delicious!—with 500 15-Minute Low-Sodium Recipes.

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concentrating the flavor. Baste To brush or spoon liquid, fat, or juices over meat during roasting to add flavor and to prevent it from drying out. Beat To smooth a mixture by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer. Blend To mix or fold two or more ingredients together to obtain equal distribution throughout the mixture. Boil To cook food in heated water or other liquid that is bubbling vigorously. Braise A cooking technique that

1-inch (2.5 cm) slices. Insert a cocktail toothpick into each to secure. Yield: 16 servings Per serving: 60 calories (48% from fat, 26% from protein, 26% from carbohydrate); 4 g protein; 3 g total fat; 1 g saturated fat; 1 g monounsaturated fat; 0 g polyunsaturated fat; 4 g carbohydrate; 0 g fiber; 0 g sugar; 51 mg phosphorus; 59 mg calcium; 31 mg sodium; 29 mg potassium; 48 IU vitamin A; 11 mg ATE vitamin E; 0 mg vitamin C; 13 mg cholesterol Tip: Cut in half instead of into slices and make a

154–155 Come Home from the Fields Shepherd’s Pie, 260 Condensed Cream of Mushroom Soup Beef Cutlets in Mushroom Sauce, 104 Broccoli Rice Casserole, 290 Creamy Italian Chicken, 245–246 Curried Tuna, 156 Easter Monday Turkey Casserole, 99–100 Hot Chicken Salad, 189–190 Leftover Turkey Casserole, 99 Pork Skillet Supper, 133 Quick Chicken à la King, 78–79 Ranch Potatoes, 295 recipe, 31–32 Roast Beef with Gravy, 254 Tuna Noodle Casserole, 277 Weeknight Chicken and Rice Comfort Food, 77

mg sodium; 402 mg potassium; 912 IU vitamin A; 70 mg ATE vitamin E; 67 mg vitamin C; 31 mg cholesterol Breakfast Pizzas How about some pizza for breakfast? English muffins provide the base and scrambled eggs are paired with the traditional tomato sauce and cheese for a quick breakfast that will be sure to please. 1/2 cup (125 g) egg substitute, or 2 eggs, beaten 2 tablespoons (33 g) Low-Sodium Spaghetti Sauce (page 234) 1 English muffin, split and toasted 1/4 cup (28 g) shredded Swiss

thinly sliced napa cabbage 1 cup (16 g) fresh cilantro 1/4 cup (60 ml) orange juice 2 tablespoons (30 ml) olive oil 2 tablespoons (30 ml) rice vinegar 2 teaspoons sesame seeds 1 tablespoon (20 g) honey In a large bowl, combine the cabbage and cilantro. Combine the orange juice, oil, vinegar, sesame seeds, and honey in a jar with a tight-fitting lid; shake well. Pour over the cabbage and cilantro and toss to coat. Yield: 6 servings Per serving: 76 calories (57% from fat, 8% from protein,

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