Cinnamon Bun Scones

A cinnamon-pecan swirl and creamy glaze imparts the flavors of a bake-shop cinnamon bun to these easy-to-make oat scones
Makes 12 scones.

SCONES:
2 cups all-purpose flour
1 cup quick or old fashioned oats
10 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salk
8 tablespoons butter, chilled and cut into pieces
3/4 cup milk
1 egg, lightly beaten
1 teaspoon vanilla
1/2 cup pecans (optional)
2 teaspoons ground cinnamon

GLAZE:
3/4 cup powdered sugar
3 teaspoons orange juice or milk

DIRECTIONS:
1. Heat oven to 425F. Spray cookie sheet with cooking spray.

2. In a large bowl, combine flour, oats, 8 tablespoons of sugar (set aside remaining 2 tablespoons for later), baking powder and salt; mix well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. In small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened. In small bowl, combine remaining 2 tablespoons granulated sugar with the pecans and cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture. (Do not blend completely.) Drop dough by 1/4 cupfuls, 2 inches apart on cookie sheet.

3. Bake 11 to 13 minutes, or until golden brown. Remove to wire rack; cool 5 minutes. in small bowl, combine powdered sugar and enough juice or milk for the desired consistancy; mix until smooth. Drizzle over top of warm scones. Serve warm.

Low Sodium Italian Vegetable Pasta Soup

I    LOVE  salt but my dad is on a sodium restricted diet... trust me, you will not miss it in this recipe... and if you do, add it at the table.


A hearty and flavorful low sodium Italian soup.

If you're not watching your sodium consider adding tortellini

Serve with a crusty bread.
















 
 

• 1 pound sweet Italian sausage, casings removed
• 1 cup chopped onion
• 3 cloves garlic, minced (I use the minced in a jar)
• 5 cups NO SALT beef broth  (or 4 cups + 1 cup water)
• 1/2 cup water
• 1/2 cup red wine  ( I usually just pour)
• 4 large tomatoes - peeled, seeded and chopped
•   OR  2 cans  NO SALT Diced Tomatoes
• 1 cup thinly sliced carrots
• 1/2 tablespoon packed fresh basil leaves or 1 tsp dried
• 1/2 teaspoon dried oregano
• 2 (8 ounce) can NO SALT tomato sauce
• 1 1/2 cups sliced zucchini
• 1 cup frozen corn ( no sodium in it!) 
• 8 ounces bow-tie pasta
• 3 tablespoons chopped fresh parsley or 1 TBSP dried

1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. 
3. (Can make ahead to this point if you wish, refrig and remove fat that solidifies) 
4. Skim fat from the soup. Stir in zucchini, corn and parsley. Simmer covered for 30 minutes. Add bow-tie pasta during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

Nutritional Information

Italian Sausage Soup with Tortellini

Servings Per Recipe: 8
Amount Per Serving
Calories: 324

• Total Fat: 20.2g
• Cholesterol: 50mg
• Sodium: 1145mg
• Total Carbs: 19.1g
• Dietary Fiber: 3.1g
• Protein: 14.6g

VIEW DETAILED NUTRITION
About: Nutrition Info

Low Sodium Skillet Lasagna

Use a 12-inch nonstick skillet with a tight filling lid.

For low sodium, remove portion befire adding cheese... sprinkle on at the table... for everyone else you can add the cheese.

-1 (28-ounce) can salt free diced tomatoes
-Water
-1 tablespoon olive oil
1 medium onion, minced
-Salt
-3 garlic cloves, minced
-1/8 teaspoon red pepper flakes
-1 pound ground beef
-10 curly-edged lasagna noodles, broken into 2-inch lengths
1 (8-ounce) can tomato sauce (sodium free)
1/2 cup plus 2 tablespoons grated parmesan cheese
-Pepper
-1 cup mozzarella
-1 cup ricotta cheese
-3 tablespoons chopped fresh basil

1. Pour tomatoes with their juices into a 1-quart measuring cup. Add water until mixture measures 1 quart.

2. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion (and mushrooms if using) begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes.

3. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato suace over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.

4. Remove skillet from heat and stir in 1/2 cup parmeasan. Season with salt and pepper. Sprinkle on mozzarella. Dot with heaping tablespoons of ricotta, cover and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons parmesan. Serve

Low-Sodium Lemon Chicken - Delish!

1 Lb  Skinless Chicken Tenders  ( or boneless skinless chicken breasts)
salt and pepper for seasoning (go easy or omit all together)

 Flour for dredging
3 Tbsp extra virgin olive oil
2 cloves garlic..whole
2Tbsp drained capers  (do not use this if making low sodium)
1/2 c white wine
1-2tbsp unsalted butter
1 lemon - Grated zest and juice 

Chopped fresh flat leaf parsley

Season w salt and pepper..dredge w salt flour.
Over medium high heat, .heat olive oil in frying pan..when its hot add garlic add capers and cook one minute.add chicken and brown on both sides.about 3 minutes per side.
Pour in wine, add butter, lemon zest and juice.let cook a couple minutes til chicken is cooked through and wine reduces and sauce thickens.

Serves 4

Fussy Chicken - From Diary of A SAHM

Fussy Day Chicken

-1 whole chicken
-Barbecue Sauce:
1 cup tomato sauce
1/4 cup water
2 tablespoons butter
1/4 cup lemon juice
3 tablespoons chopped onion
2 tablespoons honey
3 shakes worcestershire sauce
1 1/2 teaspoons salt
dash of pepper
1 1/2 teaspoons paprika
1/2 teaspoon chili powder
2 teaspoons garlic powder
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Combine all sauce ingredients in a saucepan. Stir over medium-low heat until well blended. This sauce may seem spicy when tasted before use, but it is not as spicy on the meat.

Put chicken, legs up, into slow cooker. Pour barbecue sauce over and inside chicken. Cook 8-10 hours on low.


The meat falls easily from bones and sauce makes gravy for rice or potatoes. All that's left is to fix a salad!


For more crockpot recipes be sure to visit Sandra at her place, Diary of a SAHM!

Also, for those of you who asked, my Show and Tell will be a weekly feature so be looking through your treasures for something to share tomorrow!

Fire and Ice Salad from SouthernPlate.com

This recipe comes from the wonderful recipe site, SouthernPlate.com ... be sure to visit her site!

• 2 Tomatoes
• 2 Cucumbers
• 1 purple onion
• water
• white vinegar
• sugar

1. Peel and slice cucumbers. Chop tomatoes and onion. Combine all in a large bowl. Mix up a dressing of equal parts Vinegar, Water, and Sugar. Pour over vegetables and refrigerate.
2. *I start with 1/2 cup each of my dressing ingredients

Sodium Free Ranch Dressing Mix

5 tablespoons dried minced onions

7 teaspoons parsley flakes

1 teaspoon garlic powder

Mix together and store in an air tight container.

For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.

For dip:  Mix 2 tablespoons dry mix with 2 cups sour cream.

Mix up a few hours before serving, so the flavors all blend.

 

 

(If you are not on a salt restricted diet and want to add it to this recipe, add 2 - 4 tsp sea salt) 

No Sodium Taco Seasoning

1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt

Put ingredients into a jar and shake.

Italian Wedding Soup from Johnsville

Submitted by: The Kitchen at Johnsonville Sausage

Makes: 6-8 servings

 

TINY MEATBALLS:

1 pkg.Johnsonville® Mild Italian Sausage, decased

1egg, lightly beaten

1 cup bread crumbs (plain or seasoned)

2 tsp.fennel seeds, crushed or chopped

1 Tbsp.fresh Italian parsley, minced

1/8 tsp.cayenne pepper (optional)

 

SOUP:

2 Tbsp.extra virgin olive oil

1 medium onion, finely diced

1 tsp. dried or fresh thyme

1 tsp.dried sage leaves

2 cloves garlic, finely minced

1 medium carrot, finely chopped

1 stalk celery, finely chopped

8 cups chicken stock

1 bay leaf

8 oz. orzo pasta, cooked

1 cup spinach, roughly chopped

1/3 cup  Parmesan cheese, shredded

PREPARATION

Mix meatball ingredients together and roll small meatballs the size of a marble. (If forming the meatball is difficult, cover and refrigerate first.) 

In a medium pan, cook orzo al dente, according to package directions, drain and set aside.

Prep the vegetables. 

In a large pot, sauté onion, thyme and sage in olive oil. When the onion starts to turn a golden color, add garlic, carrot and celery, and cook for about 5 minutes, stirring occasionally.Set the vegetable mixture aside on a plate. 

In the same pot, add all the meatballs and cook for 2-3 minutes before stirring. (This will keep them from breaking). Gently toss with a rubber spatula to brown on all sides. 

Add reserved vegetables, chicken stock and bay leaf. Simmer gently (do not boil), until vegetables are tender and meatballs are cooked through. 

Add cooked orzo and spinach, stir together. (Adding spinach right before serving will help it maintain its rich green color). 

Garnish soup bowls with Parmesan cheese

White Bean Chili with Brats

$1.65 per serving

Makes: 4 servings

1 pkg. (14 oz.) Johnsonville® Stadium Style Brats, sliced

2 can (15 oz.) white beans

1 medium tomato, chopped 

I medium onion chopped 

1/4 cup water

1 1/2 tsp chili powder

3/4 tsp.cumin

shredded cheddar cheese, chopped avocado, chopped chile peppers, tortilla chips (optional toppings)

In large saucepan, combine brats, white beans, tomato, water, chili powder and cumin.

Bring to a boil, lower heat and simmer 10-15 minutes and  serve with your choice of toppings.

Orange Bourbon Barbecue Dip for Smoked Sausage

You can make this using bourbon OR barbecue sauce

19 ¢ per serving

Submitted by: The Kitchen at Johnsonville Sausage

Makes: 1-1/4 cups

1 cup bourbon or original barbecue sauce

1/4 cup orange marmalade

In a microwave-safe bowl, combine barbecue sauce and orange marmalade.

Cover and microwave on high for 1-2 minutes or until heated through.

Tacos from Scratch the Bungalow Kitchen Way

This recipe comes from The  Bungalow Kitchen -  as you know by now, I am constantly sourcing low sodium recipes to make my dad... this one can be made low sodium, if you are counting your sodium intake, without skimping on flavor. Many thanks to The Bungalow Kitchen for posting this recipe.

Here's the recipe for a 1 lb of ground beef :

2 t corn or veg oil
1 small onion, small dice (about 1/2 c)
3 medium garlic cloves, minced or pressed
2 T chili powder
1 t ground cumin
1 t ground coriander
1/2 t dried oregano
1/4 t cayenne pepper
salt
1lb 90% lean ground beef
1/2 c canned tomato sauce  (Use NO SALT Tomato Sauce if watching your sodium)
1/2 c canned low-sodium chicken broth
A skant 1 t brown sugar
2 t vinegar, preferable cider vinegar
ground black pepper

Have your spices (not brown sugar) measured out and set aside.  You can combine them in a little bowl. Also have ground beef package open and ready to add.  You don't want your spices to scorch so you need to be ready to add it without delay.

Heat oil in medium skillet over medium heat until hot and shimmering, but not smoking.  Add onion and cook, stirring, until softened, about 4 minutes.  Add garlic, spices and 1/2 t salt, cook stirring constantly until fragrant, about 1 minute.  Add ground beef and cook, breaking meat up with a wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink about 5 minutes.  Add tomato sauce, chicken broth,  brown sugar and vinegar, bring to a simmer.  Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking up meat so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry) about 10 minutes.  Adjust seasonings with salt and pepper.

Now as far as the corn tortilla shell goes... I buy them... hate to heat up grease... usually prefer to use my taco meat in Taco Salad - and I use Doritos (one of my all time favorite foods!)

Sweet Italian Pasta Toss - Johnsonville

5 Johnsville Sweet Italian Sausage Links, cooked and sliced into thin "coins"
1  16 oz pkg Farfelle (bow tie) pasta
3 TBSP Olive Oil
3 cloves garlic, minced
1 Onion sliced into thin wedges
1 zucchini sliced into "coins"
1 yellow squash sliced into thin coins
15 cherry tomatoes
salt and pepper to taste

Cook pasta according to directions, reserve.  Cook sausage per directions, remove from pan when fully cooked. Reserve drippings.

Place olive oil and drippings into a different saute pan with the garlic. Heat on low until the garlic releases its flavor, but is NOT browned. Add vegetables, saute until tender. Mix sausage and pasta with vegetables. Add salt and pepper to taste. Serve warm, topped with Parmesan cheese.

Also good cold.