ISBN:
1592335012
Title: 500 15-Minute Low Sodium Recipes Pdf Fast and Flavorful Low-Salt Recipes that Save You Time, Keep You on Track, and Taste Delicious
Author: Dick Logue
Published Date: 2012-07-01
Page: 352
Dick Logue is the author of several diet-friendly cookbooks and has been following a heart-healthy lifestyle for decades now. After being diagnosed with congestive heart failure more than 20 years ago, Dick threw himself into the process of creating healthy versions of his favorite recipes and writing about it on his website, Low Sodium Cooking. A cook since the age of 12, he grows his own vegetables, bakes his own bread, and cans a variety of foods. He is the author of 500 Low Sodium Recipes, 500 Low-Cholesterol Recipes, 500 High Fiber Recipes, 500 Low Glycemic Index Recipes, 500 Heart-Healthy Slow Cooker Recipes, 500 400-Calorie Recipes, and 500 15-Minute Low Sodium Recipes, among others. He lives in La Plata, MD.Ricotta-Stuffed Chicken BreastsStuffed chicken breasts, just oozing with cheese, are bound to be a hit with kids and adults alike.Ingredients:—3/4 cup (83 g) shredded Swiss cheese—1/2 cup (125 g) ricotta cheese—1 tablespoon (2.4 g) chopped fresh thyme—1/8 teaspoon coarsely ground black pepper—6 boneless skinless chicken breasts—2 teaspoons unsalted butterDirections:In a small bowl, fold together the Swiss and ricotta cheeses, thyme, and black pepper. Place a chicken breast on a flat surface. Cut a 2 1/2-inch (6.4-cm) horizontal slit into the side of each chicken breast to form a pocket. Stuff each pocket with 2 tablespoons (30 g) of the cheese mixture. Melt the butter in a skillet over medium-high heat. Add the chicken and cook for 6 minutes. Turn; reduce the heat to medium and cook for 4-5 minutes longer, until the chicken is cooked through.Yield: 6 servingsPer Serving: 181 calories (42% from fat, 53% from protein, 4% from carbohydrate); 23 g protein; 8 g total fat; 5 g saturated fat; 2 g monounsaturated fat; 0 g polyunsaturated fat; 2 g carbohydrate; 0 g fiber; 0 g sugar; 278 mg phosphorus; 232 mg calcium; 75 mg sodium; 230 mg potassium; 286 IU vitamin A; 71 mg ATE vitamin E; 1 mg vitamin C; 66 mg cholesterol
Create great, low-sodium meals in a jiffy while still enjoying all the foods and flavors you love with 500 15-Minute Low-Sodium Recipes!
In these pages, you’ll be treated to dishes so delightful you’d never guess they’re low in salt and quick to prepare. Packed with 500 recipes to choose from, you’ll find everything from beef, chicken, and vegetables dishes to international takeout-style recipes, desserts, and more. And with 15 minutes or less prep time on every recipe, staying on track is as easy as pie! You’ll also find a nutritional breakdown on every recipe, making it easier than ever to track your daily sodium intake.
Just a few of the easy and delicious low-salt recipes:
- Quick Chicken a la King
- Steak Stroganoff
- Baked Tilapia Rockefeller
- Quick and Easy Gazpacho
- Cranberry Pork Roast
- Grilled Chocolate-Filled Bananas
- Nutty Apple Wedges
Cutting sodium doesn’t mean cutting flavor or variety, or spending hours in the kitchen on complicated recipes. Make staying on course easy—and delicious!—with 500 15-Minute Low Sodium Recipes.
well done! My husband just was diagnosed with congestive heart failure and we had to go to a 2,000 mg sodium diet. I spent 2 hours in the grocery store looking at the sodium content on all the foods and didn't know what I could cook him. This book has everything from homemade breads to lower sodium soy sauce, make aheads and great recipes. I'm able to use his sauces with some of my recipes like the barbeque sauce, teriaki sauce, which is delicious! A must have book. Very easy and quick recipes for the everyday cook.Disappointed I need to limit my sodium intake due to high blood pressure. Meeting my primary dietary goal, controlling salt and thereby hypertension, is the main reason I bought this book. My daily target for sodium intake is 1,500 mg per day, not the 500 or less called for in some extreme diets and for individuals with conditions that require major reductions in sodium intake.Most processed foods and restaurant meals have extremely high levels of sodium, and even everyday meals prepared at home may have high levels of sodium, so I have been looking for cookbooks and recipes that specifically emphasize low-sodium dishes. My attention was caught by this book which, as presented on Amazon's website, seemed to be just what I was looking for. Upon receiving the book I immediately and carefully went through it page by page and ended up with mixed reactions:Positive:- 500 recipes is a large number, so there is probably something in here for almost anyone looking for low-sodium recipes.- The author has given due attention to providing recipes that address flavor as well as sodium content.- The vast majority of the recipes are indeed low-sodium.Negative:- The "15-Minute" description in the title is quite misleading because a large percentage of the recipes rely on using sauces, spice mixes, stocks and other ingredients that one must prepare in advance (in addition to the 15 minutes called out in the book title).- While most of the book's recipes are not too bad as far as calories and sugar are concerned, some of them are well out of line with most weight-reduction diets, so it is necessary to scrutinize the nutritional information for every recipe.- Quite a few of the recipes--70+ pages' worth or about 20% of the book--call for using a slow cooker, which I don't have and don't plan to buy. If the Amazon description and the front and back covers of the book had clearly indicated how much of the book was devoted to slow-cooker recipes I probably wouldn't have bought it.- A quick scan of the recipes showed that at least one reported nutritional values with serious mistakes. For example, on p. 146 there is a salmon dish that calls for a 6-ounce portion showing the suspiciously high values of 792 calories and 253 mg sodium per serving, whereas my checking the ingredients with a USDA calculator showed about 300 calories and 121 mg of sodium per serving. Whether this error is just a typo or a sign of careless documentation, it should give pause to those who need to monitor and control their nutritional values and need to rely on accurate nutrition figures.Things to watch out for:- Some of the recipes include ingredients that are high in potassium or have substituted potassium for sodium. Anyone who must control potassium intake should carefully check the nutritional values provided for each recipe.- Some of the recipes call for a 4-ounce portion of fish or poultry or meat, while others use 6-ounce portions. If you are also concerned about weight loss in addition to sodium reduction the 6-ounce portions can often bump your calorie intake to higher than desired levels.Bottom line: Given the problems and issues noted above, I estimate I will be able to use perhaps 10% or 50 of the 500 recipes. However, I am so desperate for decent low-sodium recipes that I will probably keep the book. Who knows, perhaps Santa will bring a slow cooker this year so I can use even more of the recipes.Potential Problem for Hypertension patients I received this book today and, consequently I haven't tried any of the recipes yet but I already have a problem. Of the recipes I've checked so far, most will have to be reworked before I can use them. Unlike the author who was put on a sodium restricted diet due to congestive heart failure, my husband's problem is hypertension and the medication he's on precludes the use of potassium supplements and "salt substitutes" which are high in potassium. We've found in the months since his diagnosis that many "no salt added" products -- especially tomato products -- make up for the absence of salt with large amounts of potassium. Many of the recipes in this book call for "no salt added" products which achieve the "low sodium" designation while putting them off limits for persons on certain hypertension medications. I don't fault the author for this oversight but if you are wanting to get this book because you're cooking for someone with hypertension, be aware that depending on that person's medication you will have to rework certain recipes before you can use them. Consult with your doctor and I suggest developing a label reading habit bordering on obsessive.
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