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salt free
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Sylvia
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PostPosted: Wed Oct 11, 2006 4:57 am    Post subject: salt free Reply with quote

I am on a severely restricted diet do to high blood pressure. EVERYTHING has salt in it. Can anyone help me with a recipe for something new. Its making me a bit crazy. Very Happy
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dutchmom4
Pro Chef


Joined: 12 Oct 2006
Posts: 3343
Location: Michigan

PostPosted: Sat Nov 25, 2006 8:15 am    Post subject: Reply with quote

Salt Substitute

2 tsps. garlic powder
1 tsp. basil
1 tsp. dillweed
1 tsp. oregano
1 tsp. powdered lemon rind

Blend well. Store in glass salt shaker. Add a few grains of rice to
prevent caking.
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dutchmom4
Pro Chef


Joined: 12 Oct 2006
Posts: 3343
Location: Michigan

PostPosted: Sat Nov 25, 2006 8:16 am    Post subject: Reply with quote

SALT FREE PUMPKIN MUFFINS

Pureed pumpkin makes a rich, hearty muffin with a spicy flavor of fall. For fresh puree, seed the pumpkin, cut the shell into chunks and peel off the outer skin. Steam the chunks in a large pot until tender, then puree them in a blender or food processor.
12 muffins; 12 mgs. of sodium per muffin

Ingredients:
4 tbsps. unsalted butter, softened
1/3 cup molasses
1 egg
3/4 cup pureed pumpkin, fresh or canned
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. allspice
1/2 tsp. ground cloves
3 tsps. salt-free baking powder
1 1/2 cups all purpose flour
½ cup golden raisins

Directions: Preheat the oven to 350°. Cream the butter and molasses together until well blended. Stir in the egg. Add the pumpkin and stir to blend. Add the raisins. Sift together the spices, baking powder and flour. Mix the dry ingredients with the pumpkin mixture and stir only until the dry ingredients are moistened. Do not overmix. Spoon the mixture into a lightly greased muffin tin, filling each cup to just below the rim. Place the tin in the oven and bake until the center of a muffin springs back when touched lightly with your fingertip, about 15 minutes. Remove the muffins from the tin and place them on a rack to cool a bit before serving.
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dutchmom4
Pro Chef


Joined: 12 Oct 2006
Posts: 3343
Location: Michigan

PostPosted: Sat Nov 25, 2006 8:18 am    Post subject: Reply with quote

BAKED BEEF STEW

1 can (14 ½ ounces) diced no salt tomatoes, undrained
1 cup water
½ cup no salt ketchup
2 T. of flour
2 teaspoons sugar
1 teaspoon Mrs. Dash
2 pounds lean beef stew meat, cut into 1-inch cubes
6 medium carrots, cut into 1-inch chunks
5 medium potatoes, peeled and quartered - leave skins on if you like them that way
1 medium onion, cut into chunks


In a large bowl, combine the tomatoes, ketchup, water, flour, sugar, and Mrs. Dash (be sure all the flour lumps are dissolved). Add remaining ingredients; mix well. Pour into a greased 13x9x2 inch-baking dish. Cover and bake at 375F for 1 ¾ to 2 hours or until meat and vegetables are tender.
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dutchmom4
Pro Chef


Joined: 12 Oct 2006
Posts: 3343
Location: Michigan

PostPosted: Sat Nov 25, 2006 8:20 am    Post subject: Reply with quote

MEXICAN CHICKEN AND RICE

2 lbs. boneless skinless chicken breasts, cut into 1-inch pieces
1 medium green pepper, chopped
1 small onion, chopped
2 T. vegetable oil
1 can (8 ¾ oz.) no salt added whole kernel corn, drained
1 cup low sodium chicken broth (use the low sodium chicken boullion powder)
1 can (14.5 oz.) no salt added stewed tomatoes, chopped with liquid
½ teaspoon Mrs. Dash
1 teaspoon no salted added chili powder
1 ½ cups uncooked instant rice (must be instant rice, not long cooking rice)
½ cup shredded low sodium cheddar cheese (can be omitted)

In a large skillet, sauté the chicken, green pepper, and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, tomatoes, Mrs. Dash, and chili powder; bring to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand 2 minutes or until cheese is melted.
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dutchmom4
Pro Chef


Joined: 12 Oct 2006
Posts: 3343
Location: Michigan

PostPosted: Sat Nov 25, 2006 8:22 am    Post subject: Reply with quote

VEGGIE POTATO SALAD

1 pound small red potatoes, cooked and cubed
1/2 cup celery, sliced
1-1/2 cups fresh broccoli, chopped
1/4 cup red onion, chopped
1/4 cup radishes, sliced
2 tablespoons green pepper, chopped
1/4 teaspoon dill weed
1/3 cup fat-free Italian salad dressing
1/2 teaspoon salt-free seasoning blend

In a large salad bowl, toss the potatoes and vegetables. In a small bowl, blend the salad dressing and seasonings; add to potato mixture and toss to coat. Cover and refrigerate for 1 hour or until serving time. Yields 5 servings.
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dutchmom4
Pro Chef


Joined: 12 Oct 2006
Posts: 3343
Location: Michigan

PostPosted: Sat Nov 25, 2006 8:25 am    Post subject: Reply with quote

This recipe has only 1/8 teaspoon of salt.

=====================

Spiced Orange Pecans
From TOH

2 egg whites, lightly beaten
3 tablespoons orange juice
2 cups pecan halves
1 1/2 cups confectioners' sugar
2 tablespoons cornstarch
2 tablespoons orange rind, freshly grated
1 teaspoon ground cinnamon
3/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/8 teaspoon salt

In a large bowl, combine the egg whites and orange juice.
Add pecan halves and toss to coat; drain well.
In another large bowl, combine the remaining ingredients.
Add pecans halves and toss to coat.
Spread in a single layer in a greased 15" x 10" baking pan.
Bake at 250 degrees for 30-35 minutes, or until dry and lightly browned.
Cool completely.
Store in an airtight container.
Yield: 5 cups.
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dutchmom4
Pro Chef


Joined: 12 Oct 2006
Posts: 3343
Location: Michigan

PostPosted: Sat Nov 25, 2006 8:27 am    Post subject: Reply with quote

CREAMY CHICKEN & RICE

2 cups cooked rice
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 cup milk
1 teaspoon low sodium chicken bouillon granules
¼ teas. Mrs. Dash
1/8 teas. garlic powder
2 cups cubed cooked chicken
1 cup (8 oz.) sour cream
1/2 cup no sodium breadcrumbs
1 T. unsalted butter

Spread rice into a greased shallow 2 qt. casserole dish; set aside. In a saucepan, melt ¼ cup butter; stir in flour until smooth. Gradually add milk, bouillon, Mrs. Dash, and garlic powder. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, and sour cream; stir well. Pour over rice. Melt the 1-tablespoon butter; toss with breadcrumbs. Sprinkle over casserole. Bake, uncovered at 425F for 10 – 15 minutes or until heated through.
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dutchmom4
Pro Chef


Joined: 12 Oct 2006
Posts: 3343
Location: Michigan

PostPosted: Sat Nov 25, 2006 8:28 am    Post subject: Reply with quote

BARBEQUE SAUCE

1 ½ cups no-salt added ketchup
¼ cup cider vinegar
¼ cup dark brown sugar
4 teaspoons unsalted butter
1 ½ teaspoons Worcestershire sauce
¼ teaspoon dry mustard
¼ teaspoon onion powder
¼ teaspoon garlic powder
1 teaspoon dried parsley flakes
1 teaspoon Mrs. Dash Onion Medley seasoning
1 teaspoon Mrs. Dash Tomato/Basil/Garlic seasoning

Combine all ingredients in saucepan & heat over medium heat for about 15 minutes, stirring occasionally. Refrigerate & use within 2 weeks.
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dutchmom4
Pro Chef


Joined: 12 Oct 2006
Posts: 3343
Location: Michigan

PostPosted: Sat Nov 25, 2006 8:30 am    Post subject: Reply with quote

BASIC BREAD - Low Sodium

1 package active dry yeast
1 ½ teas. sugar
¼ cup very warm water
1 cup low-fat milk
2 T. vegetable oil
3 ½ to 4 cups unbleached white flour
¼ cup wheat germ (optional)

Put the yeast and sugar into a large bowl. Add the water, stir. Set aside for 5 minutes to allow the yeast to dissolve. Add the milk and vegetable oil and stir well. Add the flour to the liquid, q cup at a time, mixing well after ach addition. Add the wheat germ if you are using it. When the dough is no longer sticky, form it into a ball and let it rest in the bowl for 10 minutes. Turn the dough out onto a lightly floured surface. Knead it well for 10 minutes. Put the kneaded dough into a lightly greased bowl and cover it with a clean kitchen towel. Set aside in a warm place until the dough has doubled in bulk, about 1 hour. Punch down the dough. Turn it out onto a lightly floured surface and shape it into 1 large load or 2 smaller loaves. Cut 3 diagonal slashes across the top of each loaf to allow the steam to escape. Put the loaves into well-greased load pans or on a greased baking sheet. Cover the loaves with a clean kitchen towel and set them aside in a warm place until they have risen by one-third their bulk, about 45 minutes. Preheat the oven to 400F. Bake the loaves for 20 minutes. Reduce the oven temperature to 350F and bake until the loaves are golden brown on top and sound hollow when tapped, about 10 – 20 minutes longer. Removed the loaves from the pans and cool on wire racks.
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