The Everything Low Salt Cookbook Book: 300 recipes for any occasion

The Everything Low Salt Cookbook Book: 300 recipes for any occasion

Pamela Rice Hahn

Language: English

Pages: 336

ISBN: 2:00348137

Format: PDF / Kindle (mobi) / ePub

According to the American Dietetic Association, Americans consume three times the suggested daily salt intake. For many people, too much salt can cause a host of medical conditions including high blood pressure, which can lead to heart disease and stroke. Featuring 300 delicious low-salt meals that would please even the pickiest eater, The Everything Low-Salt Cookbook also provides specific instructions on how to eat, what to eat, and how to curb those between-meal salt cravings.
The quick-and-easy cookbook features:

Appetizers, such as Sweet Stuff Guacamole Dip
Seafood, such as Baked Orange Roughy in White Wine
Unique sandwiches, such as Meat-Tofu Burgers with Cheese
Ethnic cuisine, such as Curried Couscous
Healthy desserts, such as Veggie-Fruit Salad

Featuring important dietary information such as calorie counts, fat grams, carbohydrates, protein, and sodium for each recipe, The Everything Low-Salt Cookbook will have you throwing out your salt shakers and serving up flavorful dishes for everyone!

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Added Diced Tomatoes 1/4 cup whole-milk ricotta cheese 1/4 cup cottage cheese 2 ounces provolone cheese, shredded or cut into small pieces 1 large egg, beaten 2 cups spinach noodles, cooked 1. Preheat oven to 350°. Treat a casserole dish with nonstick spray. 2. Bring a small nonstick sauté pan treated with nonstick spray to temperature over medium-high heat. Add the ground pork. Sprinkle with the onion powder and seasoning blends. Pan-fry until cooked through. (At this point you can blot.

19.55 g Sat. fat: 6.44 g Cholesterol: 105.48 mg Sodium: 134.76 mg Fiber: 5.96 g Italian Spinach and Noodle Casserole Spectrum Naturals Extra-Virgin Olive Spray Oil 4 cups cooked no-salt-added oat bran pasta 1 tablespoon lemon juice 1 (10-ounce) package frozen no-salt-added chopped spinach, thawed and squeezed dry 1 cup nonfat cottage cheese 2 large eggs, beaten 1/8 teaspoon freshly grated nutmeg 8 teaspoons grated Parmesan cheese, divided 1/4 pound Easy Italian-Seasoned Turkey.

Vegetables. Spray lightly with the spray oil. 3. Bake for 30 minutes. Drizzle the honey over the top of the vegetables. Use a spatula to stir the vegetables and then spread them back out into a single layer across the pan. Sprinkle with the ground pepper. Bake for an additional 15 minutes or until the vegetables are fork tender. 4. Transfer the vegetables to a serving bowl, stirring well to mix; toss with chopped watercress, if desired. Fat Primer Like salt, fat is a nutrient you need;.

Test to be sure, because adding liquid that’s too warm can “kill” the yeast.) Add to the bubbly flour mixture (the “sponge”). Stir in the whole-wheat flour and beat until smooth, but do not knead. 3. Divide the dough into 2 loaf pans treated with nonstick spray; cover and set in a warm place until doubled in size. Preheat oven to 350° and bake for 50 minutes. Feeding the Yeast Bread recipes need some sugar or sweetener, such as honey, to “feed” the yeast. This helps the yeast work, which in.

CHAPTER 1 Appetizers and Finger Foods CHAPTER 2 Soups CHAPTER 3 Salads and Salad Dressings CHAPTER 4 Breakfast and Brunch CHAPTER 5 Chicken Entrées CHAPTER 6 Seafood Entrées CHAPTER 7 Other Meat Entrées CHAPTER 8 Casseroles and One-Dish Meals CHAPTER 9 Vegetarian Entrées CHAPTER 10 Vegetables and Side Dishes CHAPTER 11 Pasta and Pizza CHAPTER 12 Breads CHAPTER 13 Snacks and Desserts CHAPTER 14 Condiments CHAPTER 15 Lunchbox Favorites APPENDIX A Spice Blends APPENDIX B.

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