Simple Pizza Sauce

Easy to make , with simple ingredients.

  • 6 oz tomato paste (1 -6 oz can)
  • 15 oz tomato sauce (1 – 15 oz can)
  • 1-2 TBS oregano to taste (prefer fresh)
  • 2 TBS Italian seasoning
  • ½ tsp garlic powder or 1 tsp fresh crushed garlic
  • ½ tsp onion powder or 1 tsp fresh minced onion
  • ¼ tsp freshly ground black pepper

INSTRUCTIONS 

  • Mix tomato paste and sauce together in a medium size bowl until well combined (all the lumps of paste are incorporated into the sauce).
  • Add the rest of the ingredients (oregano, Italian seasoning, garlic powder, onion powder, garlic salt, and pepper) and mix well!
  • Use in your favorite pizza recipe!

Taco Seasoning

Another simple sodium free seasoning that is loaded with flavor. Good on chicken , beef , pork and veggies.

Ingredients

  • 2 tbsp chili powder
  • 5 tsp paprika
  • 4 tsp cumin
  • 3 tsp onion powder
  • 2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp oregano
  • 1 tsp crushed red pepper optional

Instructions

  • Combine all the ingredients together in a small mixing bowl.
  • Use a funnel or small spoon to carefully transfer to a small spice jar or other airtight container.
  • Good for up to 6 months.

Apple Carrot Zucchini Bread

Ingredients

  • 1 cup unsalted butter melted
  • 2 cups granulated sugar
  • 3 eggs room temperature
  • ¼ cup fresh orange juice
  • 1 tbsp vanilla extract
  • 3¼ cups all-purpose flour
  • ½ tsp salt
  • 2½ tsp baking powder
  • ¾ tsp baking soda
  • 1 tsp cinnamon
  • pinch of ground cloves
  • pinch of ground nutmeg
  • 2 cups shredded carrots
  • 1 cup shredded zucchini
  • 1 cup diced peeled apple (Granny Smith, Fuji, whatever you have on hand)
  • ½ cup pecans chopped

Cream Cheese Glaze/Frosting

  • ½ cup cream cheese softened
  • ¼ cup butter softened
  • 2 – 3 cups powdered sugar
  • 1-3 tbsp orange juice as needed

Instructions

  • Preheat the oven to 350 degrees.
  • Grease and flour two 8×4 inch loaf pans. Line with parchment paper and set aside.
  • Place zucchini in a large kitchen towel. Bring up the four corners and twist. Squeeze the towel to extract all the liquid from the zucchini, or as much as you can. Set aside.
  • In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together. Set aside.
  • In a separate large bowl, whisk together the butter and sugar.
  • Add eggs, orange juice, and vanilla and whisk until combined.
  • Fold dry ingredients into wet ingredients along with the shredded carrots, shredded zucchini, apples, and pecans.
  • Pour into prepared pans.
  • Bake until golden brown, 55 to 60 minutes, or until loaves spring back when gently pressed with fingers.
  • Let cool completely before icing.

Cream Cheese Glaze/Frosting

  • Cream together cream cheese and butter with a hand mixer.
  • Add in 2 cups of powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
  • Frost bread and enjoy!

Chipotle Chicken

ENJOY OUR CHIPOTLE CHICKEN RECIPE SEEPING WITH FLAVOR, AS A MEAL ALL IN ONE OR INSTANTLY TRANSFORMS TACOS, BURRITOS, SALADS, BOWLS, ETC INTO THE MOST EPIC TACOS, BURRITOS, SALADS, BOWLS EVER!

Ingredients

  • 3 boneless, skinless chicken breasts (about 2.5 lbs) or boneless thighs
  • ½ teaspoon kosher salt
  • ½ teaspoon coarse ground black pepper
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon dried cumin
  • 1 teaspoon dried oregano
  • ¼ cup distilled white vinegar or apple cider vinegar
  • 4-6 garlic cloves, minced
  • 4 tablespoons vegetable oil or grapeseed oil
  • 2-3 tablespoons water

Instructions

Pound chicken using mallet until even thickness, about a half inch thick. Tip | place chicken in freezer ziplock baggie or between two sheets of plastic wrap before pounding.

In a small mixing bowl, add all spices, garlic, oil, vinegar and water together, mixing well.

Pour over chicken placed in freezer bags or in baking dish, lifting and moving to make sure all chicken is covered in marinade. Best if marinated for 6 hours, but tastes decent at 3-4 hours too. If marinating in dish, be sure to occasionally turn the chicken.

Heat grill to medium heat and grill for 5-6 minutes per side until cooked through, if grilling thighs, and they are thin, reduce time to 3-5 minutes per side. Remove from grill, allow to rest 5 minutes covered before chopping into bite sized pieces.

Simple Cole Slaw

Simple Cole Slaw made in just 5 minutes is the ultimate side dish for summer. Perfect for cookouts !

Ingredients

  • 14 ounce coleslaw mix (with red cabbage and carrots*)
  • 1/2 cup mayonnaise
  • 2 tablespoons white sugar
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon white vinegar
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper

Instructions

  1. Add the mayonnaise, sugar, lemon juice, white vinegar, salt and pepper to a large mixing bowl and whisk together until fully combined.
  2. Add in the coleslaw mix and stir well to combine.
  3. Refrigerate for at least 2 hours before serving.

Herbed Roast Beef in Crock-pot

Delicious low sodium pot roast with potatoes and carrots in beef gravy.

Ingredients

  • 2 teaspoons dried thyme, crushed
  • 2 teaspoons dried rosemary, crushed
  • 2 teaspoons dried basil
  • 1/2 teaspoons salt
  • 2 tablespoons dried celery or one cup fresh diced
  • bone-in beef roast (4 to 6 pounds)
  • 2 teaspoons black pepper
  • 1 large onion – diced
  • 1 box of low sodium beef broth
  • 1 bag of small carrots
  • 2 large (bakers) potatoes , pealed and large cubed
  • 2 teaspoons corn starch
  • 1/4 cup of water
  • 2 teaspoons canola oil

Directions

  • In a small bowl, combine the rosemary, basil, thyme, black pepper and salt; rub over roast.
  • Pan fry , using canola oil on high. Fry on all for sides at least 4 minutes each.
  • Place roast fat side up in crock pot. Top with onions, celery and beef broth.
  • Cook , covered on high for 3-4 hours.
  • Add potatoes and small carrots, Cook on high for 1 hour, or till vegetables are done.
  • Once vegetables are done , place carrots and potatoes in a bowl and cover.
  • Discard onions , celery, rosemary, basil, thyme (using strainer) from remaining broth. WARNING – EXTREMELY HOT
  • Mix corn starch and water in small mixing bowl, till mixed well with no lumps.
  • Pour cooked broth into large pan. Bring to a rapid boil and slowly add corn starch mixture to broth. Stir till broth thickens. (add salt and pepper to taste)
  • Let roast stand for 10-15 minutes before slicing.
  • Serve roast with potatoes and carrots , cover in beef gravy.

Buttermilk Ranch Dressing

Ingredients

  • 3/4 cup Low Fat Buttermilk
  • 1/3 cup Avocado Oil Mayonnaise
  • 1/4 cup Low Fat Sour cream
  • 1 tablespoon chopped fresh Dill ( or 1/2 tablespoon dry dill)
  • 2 Garlic cloves minced
  • 1 tablespoon chopped fresh Parsley (or 1/2 tablespoon dry)
  • 1/4 teaspoon Salt (optional)
  • 1/2 teaspoon ground Black Pepper
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon dry Mustard Powder

Instructions

  • Combine all ingredients in a medium mixing bowl.
  • Whisk until smooth. Refrigerate until serving.
  • Store refrigerated in an air-tight container for up to 5 days.

Ted’s Low Fat “Quick ” Turkey Lasagna

Who does not love to make a quick delicious meal ? This Lasagna feeds 4 and is both low fat and low sodium. Please enjoy and share.

Ingredients

  • 1 lb dry lasagna noodles (use a little more than half the box)
  • 1 lb lean ground turkey ( low fat)
  • 24 oz jar marinara or pasta sauce – your favorite brand (prefer low sodium)
  • 2/3 cup water
  • 15 oz container ricotta or cottage cheese ( low fat)
  • 12 oz mozzarella cheese divided (low fat)
  • 1 tsp Italian seasoning

Instructions

  • Preheat the oven to 375.
  • Lightly spray a 9 x 13 baking dish with non-stick cooking spray.
  • Spread 2/3 cups of the marinara sauce on the bottom of the baking dish.
  • Top with lasagna noodles.
  • Brown the ground turkey in a large skillet. Drain off the fat.
  • Pour in the remaining marinara sauce. Add the water to the jar, replace the lid and shake to loosen up the remaining sauce. Pour into the skillet and stir in.
  • Simmer the meat sauce for 5 minutes.
  • Scatter about one-third of the ricotta cheese on top of the lasagna noodles. Sprinkle on 3 oz of the mozzarella cheese. Top with about one-third of the meat sauce.
  • Add another layer of lasagna noodles and press down slightly.
  • Repeat with ricotta cheese, mozzarella cheese and meat sauce – two more times.
  • Top with remaining mozzarella cheese and sprinkle with Italian seasoning.
  • Cover tightly with aluminum foil and bake for 45 minutes until the noodles are fork-tender. (The additional water and the steam created by covering the baking dish will cook the noodles.)
  • Remove aluminum foil and bake for another 7-8 minutes or until cheese is nice and bubbly.
  • Let the lasagna rest for at least 15 minutes before serving.

20 Minute Skillet Chicken Parmesan

Ingredients

  • 2 lbs small chicken cutlets or breast filets 6 – 8 pieces of chicken
  • salt and pepper
  • 1 cup bread crumbs
  • 1/4 cup Parmesan cheese grated
  • 4 tbsp extra virgin olive oil
  • 1 1/2 cups Ragú® Old World Style® Traditional Sauce
  • 1 cup mozzarella grated

Instructions

  • Season chicken with salt and pepper.
  • Combine bread crumbs and Parmesan cheese in a small bowl.
  • Coat the chicken with the bread crumb mixture pressing gently to adhere.
  • Heat 2-3 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat.
  • Add the cutlets (do in batches to avoid crowding) and cook 3-4 minutes on each side until golden brown and cooked through. (Wipe skillet before repeating with remaining chicken pieces.)
  • Remove chicken from skillet and pour half of the pasta sauce onto the bottom of the skillet.
  • Gently lay the chicken on top.
  • Top each piece of chicken with a couple tablespoons of sauce, and two tablespoons of mozzarella. Just spoon and sprinkle till it looks right
  • Place in broiler for 2-4 minutes until cheese just begins to turn golden brown.
  • Serve immediately.

HAWAIIAN CHICKEN AND RICE CASSEROLE

Ingredients

  • 1 1/2 cups uncooked rice
  • 13.5 oz coconut milk 1 can
  • 20 oz pineapple chunks 1 can – drained, cut into smaller pieces
  • 10.75 oz cream of chicken soup 1 can
  • 8 oz water chestnuts 1 can – drained and diced
  • 3 cup cooked chicken diced or shredded
  • 6 green onions thinly sliced
  • 3/4 cup sliced almonds
  • 8 oz shredded cheddar cheese divided
  • 2 cups chow mein noodles

Instructions

  • Preheat oven to 350F.
  • Lightly spray a 9 x 13 inch baking dish with cooking spray.
  • Cook rice according to package directions substituting one cup of coconut milk for one cup of water.
  • Combine cooked rice and remaining ingredients (including the rest of the can of coconut milk) except for the chow mein noodles and half of the shredded cheese in the prepared dish.
  • Bake the casserole for 30 minutes. Remove the casserole from the oven and sprinkle with remaining cheese and chow mein noodles. Return the casserole to the oven and bake for an additional 8-10 minutes or until cheese if melted.
  • Serve immediately.