LOW SODIUM SLOW COOKER RECIPES : SLOW COOKER RECIPES

LOW SODIUM SLOW COOKER RECIPES : POINSETTIA COOKIES

Low Sodium Slow Cooker Recipes


low sodium slow cooker recipes
    slow cooker
  • A countertop electrical cooking appliance that cooks food with low, steady, moist heat. It consists of a lidded round or oval cooking pot made of glazed ceramic or porcelain, surrounded by a housing, usually metal, containing a thermostatically controlled electric heating element.
  • A slow cooker, Crock-Pot (a US trademark that is often used generically), or Slo-Cooker (a UK trade mark that is often used generically) is a countertop electrical cooking appliance that maintains a relatively low temperature compared to other cooking methods (such as baking, boiling, and frying
  • A large electric pot used for cooking food, esp. stews, very slowly
  • Am electric duck oven or casserole used to cook stews and soups slowly. Also known as a crock pot.
    low sodium
  • These recipes have sodium levels for Entrees <400mg and for side dishes <300mg
  • Hyponatremia (Brit. hyponatraemia) is an electrolyte disturbance in which the sodium concentration in the serum is lower than normal. Sodium is the dominant extracellular cation and cannot freely cross the cell membrane. Its homeostasis is vital to the normal physiologic function of cells.
  • It has 140 milligrams or less of sodium per 100 grams.
    recipes
  • A set of instructions for preparing a particular dish, including a list of the ingredients required
  • Something which is likely to lead to a particular outcome
  • A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.
  • A medical prescription
  • (recipe) directions for making something
  • (The Recipe) The Recipe is the third studio album by American rapper Mack 10, released October 6, 1998 on Priority and Hoo-Bangin' Records. It peaked at number 6 on the Billboard Top R&B/Hip-Hop Albums and at number 15 on the Billboard 200.. All Media Guide, LLC. Retrieved on 2010-01-01.

One bird, two dishes -- red Thai curry
One bird, two dishes -- red Thai curry
We poached a 5lb free-range chicken in our slow cooker after washing, drying and seasoning with S&P. Placed bird in slow cooker with carrots, tomatoes, celery, parsley and a bay leaf, plus about 6 cups of liquid (mostly water, some broth). Cooked for 6 hours on low and checked to ensure the internal temp reached 180 degrees. Removed skin from chicken and removed all the meat from the bone and put in an airtight container in the fridge. Strained remaining ingredients out and saved the liquid in an airtight container in the fridge. When it was cool, skimmed off about 90% of the fat. You can remove all the fat if you prefer. -- Chicken Curry This isn’t really much of a recipe, more just combining stuff from the “ethnic foods” section of the grocery store. I add in a few fresh ingredients and some potatoes (not an authentic addition to this dish, as far as I know) to make for a full and filling meal. 1 yellow onion, diced 3 cloves of garlic, minced 2 cans coconut milk (for a lighter dish, use one can of light milk, but I like at least half of the coconut milk to be normal) 3 tbs of red curry paste available in most major grocery stores and asian food markets 1 lb of peeled fingerling potatoes cut into 1” pieces 1-2 tbs of grated fresh ginger 1 can of sliced or julienned bamboo shoots 1 can of sliced water chestnuts 1 can of straw mushrooms or about 2 cups of fresh mushrooms sliced 1 red bell pepper chopped into 1/2” pieces 1/4 c of soy sauce (or to taste, we use the low sodium type) OPTIONAL: a couple tbs of fish sauce About 1/3 of the poached chicken meat which is about 2 cups Garnish with fresh cilantro or parsley Place a stew pot on medium heat. Add enough oil to coat the bottom. Cook onions and garlic until translucent. Add coconut milk and curry paste and stir until evenly blended. Bring to a low boil and then add potatoes, ginger, bamboo shoots and water chestnuts. Return to low boil then cook on low, covered for about 20 minutes or until the potatoes are almost done. When you stick a fork in a potato, it should be fairly tender but somewhat crumbly. Add mushrooms, bell peppers, soy sauce and chicken and cook until peppers and potatoes are tender. You can also add the fish sauce if you are using it. This will give it a more authentic flavor, but I never remember to pick any up. Serve over rice or noodles and garnish with fresh cilantro or parsley.
Savory Pea Soup and Sausage
Savory Pea Soup and Sausage
I promise that it tastes better than it looks. I didn't make this in a slow cooker like the recipe called for, so it was done in about an hour and a half. Be warned that cooking it quicker like this will require 3 cans of chicken stock instead of 2. Also, I used Butterball turkey smoked sausage. Ingredients 8 ounces smoked sausage, cut lengthwise into halves, then cut into 1/2-inch pieces 3 medium carrots, sliced 1 package (16 ounces) dried split peas, rinsed and sorted 2 stalks celery, sliced 1 medium onion, chopped 3/4 teaspoon dried marjoram leaves 1 bay leaf 2 cans (14-1/2 ounces each) reduced-sodium chicken broth Cook Time 4 to 5 hours Slow Cooker Directions 1. Heat medium nonstick skillet over medium heat. Add sausage; cook 5 to 8 minutes or until browned. Drain fat. Combine sausage, peas, carrots, celery, onion, marjoram and bay leaf in slow cooker. Pour broth over mixture. 2. Cover; cook on LOW 4 to 5 hours or until peas are tender. Remove and discard bay leaf. Cover; let stand 15 minutes to thicken.

low sodium slow cooker recipes
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