1 28 oz. Muir Glen fire roasted tomatoes no salt added 15 oz. can
1 large onion chopped
1 lb. carrots, sliced about 4 large
2 lbs. potatoes, cubed about 2 large
2 stalks celery
1 tsp Kitchen Bouquet Browning and Seasoning Sauce
1 Tbsp horseradish prepared raw not sauced
1 tsp dried thyme
2 tsp Mrs. Dash Table Blend spice
1 tsp smoked paprika
1 tsp caraway seeds crushed or ground
2 bay leaves optional
To thicken stew
2 Tbsp cornstarch
2 Tbsp water
Cut and cube the meat to bite size pieces. Mix (coat) with flour, pepper and Italian seasoning.
Add the olive oil to the instant pot and turn the sauté function to high. When the oil starts to shimmer add the meat and season with the pepper and Italian seasoning.
Cook the meat until browned on all sides.
Add the beef broth and wine to the instant pot and use a flat bottom spatula to deglaze and scrape the brown bits from the bottom of the pot.
Add the remaining ingredients except for cornstarch and water.
Cover and lock the lid on the instant pot. Ensure steam valve is closed.
Set with manual button for 35 minutes, allow the pressure to release naturally for 10 minutes before doing a quick release of valve.
Immediately after opening the pot, mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.
Recipes For Dinner Healthy Low Sodium-Recipe 2
1 lb Chicken breasts, boneless, skinless
1 cup Unsalted chicken stock
1 Lime, zested & juiced
24 Corn Tortillas
1 Ear of corn
1/4 cup Red Onion
1/4 cup Tomatoes
1 cup Iceberg Lettuce
1/4 floz Low Sodium sour cream
1/2 cup Cilantro, chopped
2 tbsp Vegetable Oil
2 tbsp Salt-Free Taco Seasoning
Cut chicken into small strips.
Add vegetable oil to pan and get pan nice and hot.
Sear chicken until golden brown on all sides.
Lower heat to low add chicken stock, spices, zest and lime juice. Cover and let simmer until all liquid is gone.
In a separate pan sear corn so it get’s a nice browned color.
Fill tortillas with chicken.
Top with sour cream, tomatoes, corn, green onions, cilantro or other garnishes.
Recipes For Dinner Healthy Low Sodium-Recipe 3
1 pound ground beef
1/2 cup finely chopped celery OR use shredded and squeezed zucchini, or drained defrosted chopped spinach
1/2 green pepper finely chopped
1/4 cup oat bran
1 large egg
1 teaspoon prepared mustard
1 teaspoon dried parsley
1/2 teaspoon dried onion powder
1/4 teaspoon fine sea salt
For the gravy
3 tablespoons butter divided
1/2 pound brown button mushrooms sliced
1 1/2 cups beef stock
1 teaspoon Worcestershire sauce
1/2 teaspoon dried onion powder
1 teaspoon Glucomannan you can also use 1 tablespoon starch instead, but it will have more carbs
Make the steaks: Add all ingredients for the steaks to a large bowl and mix well (I use a hand mixer with the dough hook attachment). Shape 5 equal patties and set them on a plate.
Brown the steaks: Melt 1 tablespoon of butter in a large frying pan over medium-high heat. Brown steaks on either side, about 3 minutes each (don’t worry about cooking them through just yet). Remove and set aside, cover. Do NOT wipe the pan!
Make gravy: Place the pan back over medium-high heat. Add another tablespoon of butter. Add the mushrooms and 1 tablespoon of water and cook until softened, scraping browned bits off the bottom of the pan. Pour beef stock and Worcestershire sauce into the pan. Add onion powder and stir well. Bring to a simmer.
Thicken and cook: Stir the Glucomannan into a small amount of cold water, then pour it into the gravy and immediately stir well to thicken. Add the steaks back into the gravy and simmer for 10 minutes or until cooked all the way through. Baste with gravy from time to time as they cook.
Finish: Store the remaining tablespoon of butter into the gravy (optional, but luscious) and serve with your favorite sides.
Recipes For Dinner Healthy Low Sodium-Recipe 4
1½ cup White Onion
1 cup Low Sodium Sour Cream (Daisy, Sour Cream, Light)
½ cup Low Sodium Mayonnaise (Hellmann’s Mayonnaise)
½ tsp Garlic Powder
¼ tsp Ground white pepper
2 tbsp Olive Oil
Heat the oil in a large pan over medium heat; add the onions and red pepper flakes. Cook down, while remembering to stir, for about 20 minutes or until fully caramelized and golden brown. 20 Minute Timer
Remove the onions from the pan and put them into a small bowl. Place them uncovered into the freezer for about 5 minutes to help cool them down faster. This step is optional, you can let the onions cool at room temperature if you’d like. 5 Minute Timer
In a medium mixing bowl, mix together the onions, sour cream, mayonnaise, garlic powder and white pepper.
Cover with plastic wrap and refrigerate for at least 3 hours before serving.