Low Sodium Grilled Corn

Ed and I prefer the flavor of grilled corn over boiled corn.  It is our preferred summer side dish, as long as we have room on the grill!

INGREDIANTS
corn, in husk
water
unsalted butter

DIRECTIONS
1. Soak the corn in water for at least 30 minutes
2. Place corn on grill, turn frequently, cook until done, about 15 minutes
3. Once the corn is cool enough to handle, remove husk
4. Butter corn, and enjoy!

Low Sodium Chicken and Apples

I made this awhile back, and never got around to posting.

INGREDIANTS
4 boneless, skinless chicken breasts
1 Tbl olive oil
1 firm apple (suchas a braeburn), cored, cut into 1/2in slices
1 cup apple cider
1 large onion, thinly sliced
1 Tbl minced garlic
1/2 teas dried thyme leaves
1/2 teas all purpose seasoning
2 Tbl dijon mustard

DIRECTIONS
1. Place each chicken-breast half between wax paper and pound with a meat mallet until about 3/4in thick
2. Heat oil in large skillet over medium-high heat.  Saute chicken until golden (about 3 min per side).  Add apple slices, apple juice, onion, garlic, thyme, and seasoning.  Cover and simmer 6 to 8 minutes, or until the chicken is fork-tender
3. Remove chicken and apple slices
4. Bring sauce to a boil for about 5 minutes, or until slightly reduced.  Whisk in the mustard.  Pour the sauce over the chicken and serve

Adapted from: Real Simple

Low Sodium Roasted Vegetables

I had a hankering for some roasted veggies the other night., and so I made this.

INGREDIANTS
3 parsnips, cut into thin strips
3 carrots, cut into thin strips
1/4 vidalia onion, cut into thin strips
1/2 teas. dried thyme
1 teas dried rosemary
1/8 cup olive oil
1 Tbl. balsamic vinegar
freshly ground black pepper

DIRECTIONS
1. Preheat oven to 475 F
2. In large bowl combine the vegetables
3. In a small bowl, stir together the spices, oil, and balsamic vinegar
4. Toss spice mixture with the vegetables until they are coated, and spread evenly on a large roasting pan
5. Roast for 15-20 minutes, stirring every 5 minutes, or until vegetables are cooked through and browned.

Adapted from: Saundra

Low Sodium BBQ Chicken

This is an oh so easy, but incredibly tasty BBQ chicken recipe.

INGREDIANTS
Chicken
McCormick Roasted Garlic and Bell Pepper Seasoning (not salt free, but only 75mg of sodium per 1/4 teaspoon)
Apple BBQ Sauce

DIRECTIONS
sprinkle seasoning an both sides of the chicken.  Grill until almost cooked through, brush on apple BBQ sauce, finish cooking until chicken is cooked through.

Low Sodium Apple Glazed and Stuffed Pork Chops

One of favorite dishes, even though I haven't made it in awhile.

INGREDIANTS

4 pork chops

Stuffing:
1 1/2 teas chopped onion
2 Tbl olive oil
1 cup chopped onion
2 Tbl chopped celery
1 teas chopped celery leaves
pepper to taste

Glaze/Marinade:
4 granny smith apples, cored and chopped
1 (8oz) can crushed pineapple
1/2 cup apple cider vinegar
1/4 cup brown sugar
1/4 cup dijon mustard
1/4 cup water
2Tbl honey
2 teas garlic, chopped
1 teas onion powder
1 teas cayenne pepper

DIRECTIONS:

1. Place all glaze ingredients in a large saucepan.  Bring to boil over high heat, then reduce heat to medium-low, cover and simmer until the apples are tender, about 15 minutes.  Allow the mixture to cool to room temperature, then puree in a blender until smooth.  Place the pork chops into a resealable plastic bag, and pour the apple puree overtop.  Marinate in the refrigerator overnight.

2.  Preheat oven to 350 degrees F

3.  In a large skillet saute onion in olive oil until tender.  Remove from heat.  Add the bread crumbs, apples, and celery.  Mix all together.  Cut a large pocket in the side of each pork chop.  Spoon apple mixture loosely into pockets

4.  In non-stick skillet (or cast iron skillet), heat oil to medium high and brown chops on both sides.  Place browned chops in an ungreased 9x13 inch baking dish (or leave in cast iron skillet).  Cover with aluminum foil and bake in the preheated oven for 30 minutes.  Remove cover and bake for 30 minutes longer or until juices run clear.

Low Sodium Crunchy Pork Chops

I made this for the first time several years ago, and the recipe got buried in a pile of old printed out recipes.  I rediscovered it and decided to give it a try in the low sodium way.  We also had some left over finely chopped pecans, so I decided to toss some in for a little extra flavor.

INGREDIENTS
2 pork chops
1 egg
1/2 teas dijon mustard
1/4 teas dried oregano
ground black pepper
1 cup italian bread crumbs
optional: 1/4 cup finely chopped nuts (ie pecans/walnuts)

DIRECTIONS
Preheat broiler on high, spray broiler pan lightly with cooking spray (if you don't have a broiler pan, place a cooling rack into a baking sheet)
1) Trim excess fat off the pork chops
2) Beat egg in a shallow wide bowl, mix in the mustard, oregano, and pepper
3) Place bread crumbs on a large plate, add nuts if desired
4) Press each of the chops into the egg mixture, coating both sides
5) Dip egg coated chops into bread crumbs, covering them evenly
6) Bake for 10 mins, then flip, and cook for another 5 to 10 minutes or until cooked through

Adapted from:  Nigella Lawson

Low Sodium Brown Sugar Crusted Pork Loin

I searched online for a new pork recipe, and happened upon this.   Ed loves sweet things, so I figured it would be right up his alley, and boy was I right.  He took one bite and said "this tops the list!"  I served it with the maple pecan green beans, and they were the perfect compliment.

INGREDIANTS

1 boneless pork loin roast, 4 to 6 pounds

1/2 teas minced garlic
ground black pepper
salt-free savory all-purpose seasoning
1 1/3 cups brown sugar, divided
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/2 cup water
1/4 teaspoon cinnamon
4 apples, sliced

DIRECTIONS
1) Sprinkle roast with savory seasoning and pepper, then prick the roast all over with a fork or skewer.

2) In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.
3) Cover and cook on LOW for 7 to 9 hours.
4) Combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast. Top with sliced apples
5) Cover and continue cooking on LOW for 1 hour longer
6) If desired, pour off the remaining liquid and make into gravy


Adapted from: Diana Rattray