Low Sodium and condiments don’t hang out in the same arena. Most salad dressings creamy or not have at least 200 MG’s of salt per serving which is a small amount. So I stay away from them, but what should I use? Well Mrs. Dash to the rescue, my go to is the Table Blend with red wine vinegar. But … Fiesta Lime is sooo good!
Try this 1/3 cup golden vinegar, 1/3 cup olive oil and Mrs Dash Fiesta Lime 1 tablespoon or however much you want. It kicked up this salad a notch or 2.
This is so good …. scrambled eggs (2) with Mrs. Dash Table Blend, chopped veggies ~ jalapeño pepper, tomatoe, red onion, fresh basil, topped with cheese and olive oil. Sodium approximately 200 MG’s bonus!
Pizza is so good for so many occasions but for those of us watching our salt it’s a no go. So I decided to make it! This pizza I’m showing has 900 mg’s For the WHOLE pizza! Half is 45O mg’s and this is right at my 500 mg’s/meal!!!
Homemade pizza dough …
1 cup water, 1/2 tsp of No Salt, 1 tsp of Italian seasoning, 2 tbsp of Olive Oil, 3 cups of flour, 1-1/2 tsp of bread machine yeast. Put ingredients in your machine in this order, put it on the dough cycle. Preheat your oven to 400* .
1 small can of tomato sauce and 1 paste, 1/4 cup of water season to your taste. My seasoning – No Salt, ground pepper, Mrs. Dash tomato basil and garlic, cook for about 15 minutes. The rest of the topping are below **
Onion and Pepper
Low Sodium Pepperoni 25 slices
Natural Italian blend cheese 1/4 cup
Natural Pizza Blend cheese 1/2 cup
Pat your dough onto a prepared pizza pan, 12-14 inch. I baked it for five minutes. Remove it from the oven and ~
Spread your sauce and add your toppings, bake it for 17 minutes give or take. And this is what you get!
It’s fall season and chili time! I make an event of going to the farm, buying bushels of roasted chili, bagging it and freezing it! I now have chili to last all year. When you first get it home, peel one and wrap it in a warm fresh tortilla! Aw … it just makes my mouth water. Than make pork green chili and beans, now this is a taste of heaven.
I already made my first and second batch of chili beans and tonight I added pull apart chili cheese bread!
Here is my recipe … I use a bread machine. If you don’t have one I like this website: myrecipes.com and they have a basic white bread recipe. Also Rhodes frozen dough rolls would work. I reduce the sodium by making it from scratch.
Using the dough setting on your machine, which includes the first rise of the dough.
1 cup warm water (110 degrees F/45 degrees C)
3 tablespoons white sugar
1 1/2 teaspoons salt
3 tablespoons vegetable oil
3 cups bread flour
2 1/4 teaspoons active dry yeast
Spray a bunt pan with cooking spray and preheat your oven to 425 degrees.
8 roasted hatch chili finely chopped. (Divide evenly in 3 parts)
1 cup of shredded cheese (divide in 3 parts)
garlic powder to your taste
No Salt to your taste
Remove the bread from your machine and tear pieces off. (Divide in 3 parts)
Now layer your pan, dough, chili, cheese, season with garlic powder and No Salt. Repeat 2 more times
Cover and let rise till it reaches the top of the pan.
Bake at 425 degrees for 5 minutes
Reset temp to 375, bake for 20 minutes
Cover bread with parchment paper
Bake for 10 more minutes
Let it cool, tear apart and eat!
Try it with queso, chili beans, guacamole, and so many more great tasting things!
Yes! We are taking off for a few days to the mountains! When you live in Colorado, the mountains are our playground. Snacks & a quick lunch are important on most diets because they can easily derail so I plan ahead. Here’s my list for my ice chest …
Air popped popcorn with Parmesan cheese.
No salt trail mix, you can find this in bulk food bins.
Apples & oranges
bottled flavored sparkling water
low salt Fritos
Sometimes hard boiled eggs, sliced natural cheese and grapes
Most of this stuff can be found on most stops for gas, restroom breaks, leg stretching but have you ever looked at the ingredient labels? After one stop I would be miserable and no one would want to be around me. Plan ahead stay on track!
We L❤️VE salads in the summer, unfortunately the dressing that finishes off the salad has SO MUCH sodium! Getting a salad out will give you heartburn too because of the items in it that take something good to the no eat zone! Don’t believe me just look at the nutritional facts many restruants provide now.
This is my recipe … (Salsa will be posted seperately.)
Ground beef, by a good one! Most are about 85 MG’s for 3 oz.
#MrsDash No salt Taco Seasoning.
I chopped a bell pepper into my meat you can also chop onion.
Brown your meat add your seasoning.
For the salad part … chose healthy toppings! Here are mine …
Diced red onion
Shredded natural sharp cheddar cheese – about 165 MG’s for 1/4 cup
For your shell …
2 use 2 corn tortillas that I have fried to soften up most of the time ZERO MG’s
in this picture I picked Mission tortillas chips because they are low sodium and I had leftover MG’s.
This salad must have a salsa dressing, I make this with No Salt canned tomatoes or as the case in this picture I used Cabbage Salsa to top it.
As you see low sodium, this one has about 500 MG’s ( Meat, chips and cheese). There isn’t another item in here with salt so depending where you are with MG’s will determine how much you put on (within reason of course!)