Chili Recipes: Low Sodium Diet Recipes

category: low sodium beef recipe
(approximately 152mg sodium per serving)

1 cup uncooked rice (white, basmati or jasmine)
3 cloves minced garlic
1 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon olive oil
1/2 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon pepper
1 teaspoon crushed red pepper
2 teaspoons Kroger Chili Powder(80mg sodium)
1/2 cup water
1 pound ground beef(320mg sodium)
1 can WestBrae Natural Chili Beans (150mg sodium)
1 can WestBrae Natural Kidney Beans (150mg sodium)
1 can WestBrae Natural Pinto Beans (150mg sodium)
1 container (750g) Pomi Chopped Tomatoes (60mg sodium)

Cook the rice according to instructions on the package and set aside.
Brown the 1 pound of ground beef in a wide skillet.
In a large pot, saute garlic, onion, green pepper and spices in olive oil
until onion is translucent, about 5 minutes.
Add remaining ingredients and heat.
Let simmer for 20 minutes.
Serve over cooked rice.
Makes 6 servings.

Low Sodium Crockpot Chicken and Rice

category: low sodium crock pot chicken
(approximately 170mg sodium per serving)

4 Chicken Breasts
1 Can Campbell's Low Sodium Chicken Broth (140mg sodium)
1 Can Campbell's Low Sodium Cream of Mushroom Soup(60mg sodium)
1 Can Campbell's Healthy Request Cream of Celery Soup(480 mg sodium)
1 Small Chopped Onion
1/2 Cup Diced Celery
1 1/2 Cup Rice
1 Tablespoon Pepper
1 Tablespoon Parsley
1 Tablespoon Mrs. Dash Seasoning

Place the rice and the 3 cans of soup together in the crockpot.
Mix in the onion, pepper, parsley and Mrs. Dash seaoning.
Then place the chicken breasts on top of the mixture.
Add the celery on top.
Cook on high for 3 hours or on low for 4 hours.
Makes four servings.

Tapioca Pudding: Low Sodium Diet Recipe

category: low sodium dessert recipe
(approximately 91mg sodium per serving)

1/3 Cup Sugar
3 Tablespoons Kraft MINUTE Tapioca
2 3/4 Cups Silk Very Vanilla Soy Milk (385mg sodium)
1 Egg well beaten (162mg sodium)

Mix the sugar, tapioca, soy milk and egg in a medium
saucepan and let stand for 5 minutes.
Cook on medium heat, stirring constantly, until mixture
comes to a full boil.
Cool for 20 minutes. Stir and serve warm or chilled.

Makes about 6 (1/2-cup) servings.

Fennel Salmon: Low Sodium Diet Fish Recipe

category: low sodium fish recipe
(approximately 155mg sodium per serving)

1 3/4 Pounds Salmon Fillets (434mg sodium)
1 Large Bulb of Fennel thinly sliced (45mg sodium)
1 Can Campbell's Low Sodium Chicken Broth (140mg sodium)
2 Tablespoons of Freshly Squeezed Lemon Juice

Lightly season the salmon with black pepper and
NoSalt salt substitute.
Place 1 tablespoon of chicken broth in a skillet and saute
the fennel bulb slices in the broth for about one minute.
Add the remaining chicken broth and the lemon juice.
Place the salmon on top of this mixture.
Reduce the heat to low and cook covered.
Cook for 5 minutes.

Makes 4 servings

Grilled Chicken White Bean Pasta Recipe

category: low sodium diet pasta recipe
(approximately 170mg sodium per serving)

2 Boneless, Skinless Chicken Breasts (172mg sodium)
12 oz. Uncooked Pasta (12mg sodium)
1 Cup sliced Mushrooms (4mg sodium)
1 Can White Beans, Navy or Great Northern (150mg sodium)
1/2 Cup Onion, chopped (3mg sodium)
2 Tablespoons Garlic, chopped
1/4 Cup Fresh Basil, chopped
4 Teaspoons Parmesan Cheese (340mg sodium)
1 Tablespoon Olive Oil
1/4 Teaspoon Black Pepper

Grill the chicken until browned, about 5 minutes each side.
Let the chicken cool about 5 minutes, then cut into strips.
Heat the olive oil in a frying pan over medium heat.
Add mushrooms, onions; Saute about 5 minutes.
Mix in white beans, garlic, basil and the grilled chicken strips.
With a very low heat, warm the mixture.
Add pasta to a large pot of boiling water.
Prepare pasta according to package instructions or cook the pasta until tender (al dente). About 10-12 minutes.
Drain the pasta.
Place the pasta back into the pot and add the chicken mixture.
Serve pasta with grated parmesan cheese and black pepper.

Makes 4 servings

Asian Style Roast Pork Tenderloin Recipe

category: low sodium diet pork recipe
(approximately 74mg sodium per serving)

16 oz. Pork Tenderloin (296mg sodium)
1/4 Teaspoon Cayenne Pepper
1/8 Teaspoon Celery Seeds
1/8 Teaspoon Cinnamon
1 Teaspoon Coriander
1/4 Teaspoon Cumin
1/2 Teaspoon Onion Flakes
1 Tablespoon Sesame Oil
2 Tablespoons Sesame Seeds

Preheat oven to 400 degrees.
Cook the sesame seeds in a frying pan with a low heat
until golden. About 1-2 minutes. Let cool.
Mix together the cayenne pepper, coriander, celery seeds, onion flakes,
cumin, cinnamon, sesame oil and cooked sesame seeds in a bowl.
Put the pork tenderloin inn a baking dish coated with cooking spray,
Coat the pork with the spice mixture.
Bake 25-30 minutes or untl a meat thermometer reaches 165 degrees.

Makes 4 servings

Fried Rice with Shrimp

category: rice (approximately 520mg sodium per serving)

1 Cup Jasmine Rice
1/2 lb small peeled Shrimp
1 oz. Low Sodium Lean Cooked Ham, cubed
3 Cups Broccoli
1 Cup frozen Peas
1 Egg, beaten
1 Can Campbell's Low Sodium Chicken Broth (140mg sodium)
2 Cloves of Minced Garlic
1 Tablespoon Oyster Sauce
2 Teaspoons Rice Wine Vinegar
1 Teaspoon Chile Paste
1 Teaspoon Cornstarch
1 1/2 Tablespoons Canola Oil
2 Teaspoons Reduced Sodium Soy Sauce
2 Tablespoons water

Cook rice according to instructions on package and set aside.
In a bowl, mix together the chicken broth, oyster sauce,
soy sauce, vinegar, water, chile paste and cornstarch.
Place 1/2 tablespoon canola oil in a skillet or wok and heat.
Add shrimp, garlic and stir fry 1-2 minutes until shrimp is pink.
Remove shrimp and spice mixture from pan.
Coat the pan with one tablespoon of canoloa oil.
Add rice and cook 3-4 minutes.
Push mixture to one side of pan and add the beaten egg.
Wait 1/2 minute and then chop mixture with spatula.
Mix in ham, peas and broccoli.
Place shimp back into pan, add broth spice mixture and toss.
Cook 3 minutes or until heated.

Makes 4 servings.

Low Sodium Three Bean Salad Recipe

category: low sodium diet salad recipe
(approximately 36mg sodium per serving)

1 1/2 cups green snap beans
1 1/2 cups yellow snap beans
1 1/2 cups kidney beans
1 cup slivered green pepper
3/4 cup thinly sliced red onion
1 clove garlic
2/3 cup wine vinegar
1/3 cup sugar
1/4 cup olive oil
1/4 cup vegetable oil
1/2 teaspoon Worcestershire sauce (40mg sodium)
1 teaspoon NoSalt sodium-free salt alternative
1/8 teaspoon pepper
1 large dash of turmeric

Blanch the green and yellow beans.
Cook the kidney beans and let cool.
Combine the green peppers and onions with beans.
Halve the garlic, place in a jar with remaining ingredients.
Shake well. Let stand for 5 minutes.
Remove garlic. Shake again.
Toss with vegetables. Chill.

Makes 6-8 servings.

Bean Cuisine White Bean Provencial Soup

category: soup (approximately 40mg sodium per serving)

1 Package Bean Cuisine White Bean Provencial Soup Mix
2 Tablespoons olive oil
2 Cups chopped onions
2 Cups chopped celery
6 Cloves garlic, minced
4 Cups water
2 Cans Campbell's Low Sodium Chicken Broth (280mg sodium, 140mg per can)
1/2 cup white wine (approx. 7mg sodium)
1 container (750g) Pomi Strained Tomatoes (60mg sodium)
2 boneless, skinless chicken breasts (approx. 256mg sodium, ~128mg per breast)

In a large pot, saute the vegetables and garlic in olive oil.
Add water, chick broth, wine beans, spices, tomatoes and chicken.
Bring to a boil, simmer covered, for 2 1/2 to 3 hours or until beans
are tender. Cut chicken into pieces before serving

Makes about 15 1-cup servings.

Eggplant Mozzarella Parmesan Recipe

category: low sodium diet vegetarian recipe
(approx. 330mg sodium per serving)

1 Large Fresh EggPlant, peeled
8 oz. Part Skim Milk Mozzarella Cheese
1 Cup Pomi Strained Tomato Sauce
1 1/2 Tablespoons Olive Oil
1 Teaspoon Black Pepper
1 Tablespoon Oregano
1 1/2 Tablespoon Basil
2 Teaspoons Garlic Powder
2 Teaspoons Thyme
2 Teaspoons Kraft Parmesan Cheese

Pre-heat oven to 350 degrees.
Slice and peel eggplant length-wise.
Lightly spread olive oil on both sides of eggplant.
Grill eggplant on medium to high heat about 5 minutes each side.
In a bowl, combine Pomi Tomato Sauce and spices.
Light coat a baking dish with the tomato and spice sauce.
Place a first layer of eggplant pieces in baking dish.
Spread about one-half of remaining sauce over eggplant.
Sprinkle one-half of parmesan and mozzarella cheese on eggplant.
Place a second layer of eggplant pieces into the baking dish.
Spread with the remaining sauce.
Sprinkle with remaining parmesan and mozzarella cheese.
Bake in oven for 30 minutes.

Makes 4 servings.

Vegetarian Chili Recipe

category: vegetarian recipes low sodium

2 cups of Lentils
3 cups of Water
4 cups Low Sodium Vegetable Broth
    Pacific Natural Foods Organic Low Sodium Vegetable Broth
    (140mg sodium per 8 fl. oz. serving)
1 clove Garlic, finely chopped
2 chopped fresh Red Peppers
1 cup diced Onions
1 Teaspoon AlsoSalt salt substitute
2 Teaspoons Kroger Chili Powder (80mg sodium)
1 container (750g) Pomi Tomatoes Chopped(60mg sodium)
1 container (750g) Pomi Tomatoes Strained(60mg sodium)
2 Teaspoons Oregano
1 Teaspoon Cumin
1 Tablespoon ground Cayenne Pepper
   (or Crushed Red Pepper)
1 cup of Beer
    (Sodium Content of Beer: 35mg sodium or less)
Combine in a large soup pot the Lentils, Water and
low sodium vegetable broth. Heat and bring to a simmer.
Gently boil for about 40-50 minutes with a medium
to low heat.
Stir in remaining ingredients: fresh red peppers,
NoSalt, garlic, onions, oregano, cumin, Pomi Tomato
Kroger chili powder, cayenne pepper and beer.
Cook at a very low simmer for another 25-35 minutes
on a low heat.

Adjust seasonings to taste and enjoy your healthy heart
vegetarian chili with good food rice or sour cream.