Balsamic and Maple Salmon

WOW !!!  I will definitely be making this again!!  The pictures don’t do it justice.  The balsamic vinegar and maple syrup definitely balance each other out.  I used 1 tsp more maple syrup than the recipe calls for because I wanted the sweeter flavor.  This was WONDERFUL.  Light, flaky and a lot of flavor which is difficult to acquire when cooking without salt.  I do a lot of cooking in the evening so I don’t have a lot of natural light for taking photo’s, this is definitely better than it looks. 

 Recipe by: 500 Low Sodium Recipes by Dick Logue

1/4 cup balsamic vinegar

1/4 cup water

2 tbsp olive oil

2 tbsp maple syrup

1/4 tsp garlic powder

3 – 4 small salmon fillets

Heat all ingredients except salmon in a large skillet.  Stirring to combine.  Add Salmon fillets. Cover and cook until salmon is done turning once. About 10 minutes total.

Greek Style Skillet Supper

This was very easy to make and did not tast like it was low sodium.  This has been hands down One of my Favorites, and we found the recipe in one of the coupon sections of the Sunday paper.  The recipe was from McCormick.  The cinnamon definately adds a distinct flavor to this as does the feta cheese. While the Feta and Low Sodium Beef Broth both have sodium, the amount of sodium per serving is still only around 250 mg.  Not a bad sodium content  for a meal, serve with homemade low sodium bread and some unsalted butter and yum, you have supper !!!

1 lb ground beef

1/2 cup chopped onion

2 tsp Oregano Leaves

1 tsp ground cinnamon

1/2 tsp garlic powder

1 can (14 1/2 oz) low sodium beef broth

1 can (14 1/2 oz) diced no salt added tomatoes

2 tbsp no salt added tomato past

1 1/2 cups uncooked penne pasta

1 1/2 cups frozen leaf spinach thawed and drained

3/4 cup crumbled feta cheese divided

Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally.  Drain fat. Add oregano, cinnamon, and garlic powder, mix well. 

Stir in broth, tomatoes and tomato pase.  Bring to boil. Stir in pasta.  Reduce heat to medium; cover and cook 10 minutes or until pasta is nearly tender.  Stir in spinach and 1/2 cup feta cheese.  Cover and cook 5 minutes longer or until pasta is tender.  Sprinkle with remaining 1/4 cup feta cheese. Cover and let stand 5 minutes before serving.  Makes 6 Servings.

Bowtie Pasta with Asparagus and Feta

This too was a wonderful recipe !  When you serve this, to some it may seem a little dry, I added olive oil and vinegar and that made it perfect.

Recipe

2/3 pound bowtie pasta

1 cup asparagus

1/2 cup cherry tomatoes halved

1/2 Tbsp dried basil

2 cloves garlic chopped

3 green onions finely choped with half of the greens

1/4 tspn dried rosmary

1/4 tspn ground black pepper

4 ounces crumbled Feta

Cook pasta per  box directions or till al dente. Cut asparagus into 1 inch pieces and steam till just tender.  Drain pasta and chill slightly with running cold water while still in drainer.  In a seperate bowl combine the cherry tomatoes, basil, garlic, rosemary green onions and pepper.  Add the asparagus, feta and pasta, toss and mix well.  Refrigerate and serve chilled.

Awesome Chili

Yes this is a low sodium blog and I said Awesome Chili !!!! It is not often I find recipe’s like this one.  I only say that about the recipe’s that are worth the time, effort and money to prepare.  This is one of those recipe’s ! It has a lot of flavor from the spices and peppers.  If you are like me and not a real fan of peppers, no worry, these just add enough flavor to give the chili a little kick and flavor.  For those of you who like peppers, by all means double the amount and it won’t hurt at all.  I found this recipe from Dick Logue’s 500 Low Sodium Recipe’s book and made some revisions.  Turned out great.

Chili Recipe

1 16oz can of kidney beans no salt added

1 pound ground chuck

1 white or vidalia onion chopped

1 clove of garlic

1/2 green bell pepper

1 tsp onion powder

1/2 jalapeno pepper, chopped

1 tablespoon of olive oil

1/2 tablespoon of chili powder

1/2 tablespoon of cumin

1/2 teaspoon dried oregano

1/2 teaspoon black pepper

1/4 teaspoon white pepper

1 can no salt added diced or fireroasted tomatoes

14 oz  can of  no salt added tomatoe sauce

Brown ground beef, peppers and onion until ground beef is lightly browned.  Add spices and saute for another 5 min. , pour into a slow cooker and add remaining ingredients.  Cook on low for 4 to 5 hours.  Makes 4 servings.