Low Sodium Low Potassium Pasta Salad with Vinaigrette Dressing

In the summer I love to eat pasta salad.  I'll make a large batch and eat it for days.  It's great as a meal or a side dish and helps keep the temperature down in the house.  Sometimes I add chicken into the recipe to turn it from side dish into main meal

INGREDIENTS

Dressing:
1/3 cup cider-vinegar
1/4 cup lemon juice
3 T water
2 T olive oil
1 T plus 1 1/2 teas dijon mustard
2 1/2 teas sugar
1 tsp minced garlic
1/2 teas pepper
1 teas dried basil
1 teas dried oregano

Salad:
1 lb cooked pasta of your choice, I personally use rigatoni
chopped vegetables of your choice, personally I use the following:
1 large tomato
1 cucumber
1/4 vidalia onion
1 carrots (chopped or shredded)
1 stalks celery

DIRECTIONS

Combine the dressing together in a bottle and shake well to combine.  I normally make it first and let it sit and the flavors combine while I cook the pasta and chop veggies.
Combine all the salad ingredients together in a large bowl.  Pour about half of the dressing over the salad and toss to combine.  Add more dressing to you taste.

NUTRITION
Number Servings: 8

Calories: 230.75
Protein: 7.68 g
Fat: 1.38 g
Carbohydrates: 46 g
Fiber: 3.11 g
Potassium: 200 mg
Sodium: 25.38 mg
Cholesterol: 0 mg

Low Sodium Summery Stuffed Shells in Wine Sauce

I made up this recipe by combining bits and pieces of several recipes to achieve what I wanted, a light stuffed shells recipe perfect for summer!  Even though it is composed mainly of things that Ed won't eat by themselves (summer squash/zuccini, tomatoes, etc) it is an Ed approved recipe.

INGREDIENTS

1 box of large shells, cooked according to package directions

mozzarella cheese

For Stuffing:
5 T Olive Oil
1/2 vidalia onion
1lb chicken, diced (if you cut while still slightly frozen it is much easier)
1 large red bell pepper, diced
1 lb zucchini/summer squash, diced
2T minced garlic
1teas dried thyme
1/4 teas black pepper

For Sauce:
1 cup dry white wine
1/2 cup lemon juice
1 cup unsalted butter (cut approx into tablespoons)
5 scallions, finely sliced (white and light green parts)
2T capers (Ed wasn't such a fan of the capers, will probably cut in half next time)
4 large tomatoes, diced


DIRECTIONS
Preheat oven to 350 degrees F.
In a large skillet, heat olive oil, then saute chicken, onion, and red pepper till cooked through.  Add zucchini, garlic, pepper, and thyme, cook until zucchini is almost cooked through.
Arranged cooked shells in a glass rectangular baking pan, then fill with the stuffing.  Top with desired amount of mozzarella cheese.  If you want the shells to stay together better, put mozzarella inside each shell instead of just sprinkled on top.
In a medium sauce pan, add wine and lemon juice, cook on high until sauce reduces by half.  Reduce heat and stir in butter 1-2 pieces at a time, adding the next piece when the others are almost melted.  Add the scallions, capers, and tomato, cook till heated through and season with black pepper.  Pour sauce evenly over the shells.
Place in oven and bake for 30mins.

Low-Sodium Chicken Parmiagna

Last week Ed and I had veal parmiagna at his parents house, and since then I've been thinking about making chicken parmiagna, and I finally got around to it.

INGREDIENTS
4 boneless skinless chicken breasts
1/2 cup flour
1/8 teaspoon ground pepper
1/8 teaspoon all-purpose seasoning
2 eggs
1 tablespoon water
1 cup homemade bread crumbs
1/2 cup reduced fat parmesan cheese
2 teaspoon garlic powder
8 teaspoon dried parsley
1/2 cup reduced fat Mozzarella cheese

DIRECTIONS
Pre-heat oven to 400 degree F
Place chicken between 2 sheets of wax paper and beat with a meat mallet until about half the original thickness.
In a shallow dish, beat eggs with water.
In a second shallow dish, mix flour with pepper and all-purpose seasoning
In a third shallow dish, combine bread crumbs, parmesan cheese, garlic, and parsley.
Dredge chicken in flour mixture, then egg, then bread crumb mixture, and place in a lightly greased glass baking dish.
Bake for 30 minutes, or until chicken is cooked throughly and crust is brown.
Top with mozzarella cheese and bake for another 5-10 minutes until cheese is melted.
Place on a bed of pasta, top with spaghetti sauce, and enjoy!

NUTRIENTS
Number Servings: 4


Calories: 384
Protein: 62g
Fat: 7.6g
Carbohydrates: 13g
Fiber: .9g
Potassium: 519mg
Sodium: 345mg
Cholesterol: 154mg

Low Sodium Quick Hungarian Goulash (aka American Chop Suey)

 I haven't made this in awhile and decided to whip up a batch (with a few modifications of course).  I've grown up referring to the dish as Goulash, but others may know it as American Chop Suey.

INGREDIANTS

1 lb ground beef

1 cup chopped onion

1 stalk celery chopped

1/2 red pepper chopped

1 T minced garlic

1 8oz can tomato sauce (no salt added)

1 16 oz can diced tomatoes (no salt added)

3 T Worcestershire sauce

2 T red wine vinegar

2 T brown sugar

2 teas paprika

1/2 teas dry mustard

1 teas basil
1/4 ground black pepper

dash of cayenne red pepper

1/2 box elbow macaroni

water

DIRECTIONS

Saute beef, onion, celery, red pepper, and garlic in a chef's pan until meat is brown.  Stir in tomato sauce, diced tomatoes, worcestershire sauce, vinegar, brown sugar, paprika, dry mustard basil, and cayenne red pepper.  Fill pan half way with water, and heat on high till boiling.  Add macaroni, and cook till pasta is soft.