“The first step isn’t to dodge obstacles or let outside circumstances steer you. The first step is to figure out where you want to go.” Advice from Andrea Badgley on sailing (and life).
This is one of my favorite side dishes. I have tomatoes and basil in my garden, and traditionally this is made with mozzarella. I don’t usually have this because of sodium. I have found Private Selection cheeses have sodium, but not so much that I can’t have it in some of my dishes. I find these is the dairy cheese section. Today I added left over Gorganzola and my dressing was Mrs Dash Table Blend spice with Golden Balsamic vinegar. This is a simple side dish and 160 MG’s per serving.
Camping for me requires simple dinners, so when I found Gorgonzola burgers I was excited! We tried them without all the hoopla, there was cheese, basil and spices so no need to melted cheese, slice lettuce or onion. And besides traveling with added stuff was exactly what I was not going to. We now have these during the week after work heat the grill (no messy pan), not cutting or slicing, and chips. Keeping it simple … If this is calling to you keep reading.
- 1 lb. Ground Beef 65 MG’s for 3 oz.
- Private Selection Gorgonzola Cheese 1/2 the container 320 MG’s.
- Basil fresh from my herb garden
- Grill … We go for medium or less, the less fat in your meat the less time on the grill. Don’t overcook 🙂
- Bread make your choice … I like my homemade buns but in a pinch sandwich thins work if you have sodium MG’s left.
You can use mustard, the safest condiment that I have found or try my special sauce!
Special Sauce …. Whisk together
- 1/2 teaspoon of Worcestershire sauce 40 MG’s
- 1 tbsp of honey
- 1 tbsp ground mustard 60 MG’s
- 1 tbsp golden balsamic vinegar
- Mrs Dash Onion Blend (I go heavy on the spices).
- Pour over hamburger on bottom bun.
This simple side dish is great with any dinner with Mexican Food theme. Rice has no sodium and it’s simple to make. The milligrams of sodium are so low it comes with the corn which is frozen, 10 MG’s per a serving, so maybe 20 in the WHOLE dish! Here’s my recipe …
- Bring to boil 2 cups of water, with 1 tbsp of olive oil.
- Add 1 cup of rice.
- 8 oz of diced no salt tomatoes
- Optional … 1 cup of peas or corn
- Spices – season to your taste with, garlic powder, onion powder, No Salt, cumin, cilantro, pepper
- Stir the pot
- turn heat down cook for 15 minutes
- pluff the rice and serve warm.
Yum!!! And my guy liked this meal! I have always enjoyed wonder roast deli chicken. They make dinner easy, and can be used for many things. But the salt content is pretty high. Today I took the time to roast my own chicken. I picked up a Simple Truth whole chicken from King Soopers with the intent of putting it in the grill with a beer. First time for everything right, I just couldn’t get past the grease thing, so in the oven it went. And here’s how I prepared it … Preheat oven to 375
- A whole chicken, Simple Truth 75 MG’s for 4 oz. cleaned and prepared with olive oil, Mrs Dash Chicken for Grilling, and 5-pepper Private Selection Grinder. Cover with foil and place in oven for 1-1.5 hours, internal temp needs to be 165 degrees. Uncover and leave in oven long enough to brown chicken.
- Stir Fry Squash – 1 yellow squash, 1 zucchini, 1 onice diced, minced garlic, 1 cup frozen corn, olive oil, fresh cilantro,fresh green chilies (4) diced, pepper, garlic powder, onion powder, cumin, and No Salt. For spices, I am aggressive with this this. I have want flavor! Stir fry, I look for the onion to be transparent and than firmness of veggies. I don’t like them to be squishy! NO SALT HERE! Yea!!!!
White rice – 2 cups of water, 1 tablespoon of unsalted butter, 1 tbsp of Mrs Dash Original and 1 cup of rice. NO SALT HERE! Yea!!!
Dinner rolls, I made my white bread recipe for a 2 lb. loaf on the dough cycle in my bread machine. I divided the dough and made 1 loaf of bread and 12 small dinner rolls. 12 MG’s per roll. I used 1/8 tsp of salt in my dough the summer weather is playing havoc on my bread, but as you can see this entire meal is about 110 MG’s of salt!
WOW! This salad is amazing! My favorite guy says it’s the best one I have made, and I have made some amazing dishes! I found this one in my Better Homes and Garden cook book, just by chance. This is a great salad to kick off the summer BBQ season, it’s light and tangy. I made a few changes to keep the salt out so this is my version … (I didn’t have kidney beans but you can drain and rinse a 16 oz of No Salt Red beans and add it to the salad, we plan to next time.)
- 2/3 cup cooked Orzo, cook it according to directions
1 package of frozen corn, add to end of the cook time of the orzo
- Rinse these two in cold water when they cooked and add to your bowl
Add to above ingredients:
- 1 Zucchini sliced is small chunks
- 1 orange pepper cut into small chunks
- ½ red onion diced
- 2/3 cup cherry tomatoes cut in half
- 1 16 oz. can of red kidney beans, No Salt drained and rinsed
Dressing (place all ingredients in a jar with a lid)
- ¼ cup lime juice
- 2 tablespoons of Olive Oil
- 2 tablespoons of Honey
- 1 teaspoon of lime peel
- 1 fresh jalapeno finely chopped
- 2 tablespoons of fresh cilantro
- ½ teaspoon of No Salt
- 2 garlic cloves minced
- Cover and shake well
Add dressing to salad and mix well.
Well you must think I’m crazy, but don’t forget how many milligrams of sodium is in 1 tsp of salt! Way too many for me to waste them here, so here’s my recipe …
- 1 16 oz. can of no salt diced tomatoes
- 5 hatch roasted chili peeled (I buy this by the bushel every Sept. They are bagged 5-6 per bag and placed in the freezer, j have this available all year.)
- fresh cilantro to taste
- 1/4 large onion diced
- spices … Garlic and onion powder, cumin ( watch this too much is not good), black pepper and No Salt
- place all ingredients in your food processor
- add a little water so it’s not so thick
- chop 1 avocado stir into Salsa
It’s ready to serve … Yummy!