Sentences with phrase «sodium chicken»

I cooked the quinoa with low sodium chicken broth and a splash of fresh squeezed orange juice.

You can use any type of low sodium chicken broth / beef broth, too!

Made with low sodium chicken stock, whole wheat bread, and whole ingredients.

The changes / additions I made: Instead of 5 cups of water, I used 4 cups of low sodium chicken brother and 16 ounces of unsweetened coconut milk.

Low sodium chicken soup with chicken breast, cooked vegetables, and brown rice will give him the energy and nutrition he needs to help fight off the cold.

If your dog is off feed, you can bring his favorite toy or frozen low sodium chicken broth in a small container that he can lick at.

Even my picky husband liked it The only thing I change is reducing the salt by using low sodium chicken stock — otherwise it's a bit salty for my taste.

I served it with local grilled asparagus and quinoa that I cooked in low sodium chicken broth.

2 tablespoons canola oil 2 cups mushrooms (shiitake or cremini work well) 4 scallions, greens separated from whites and sliced 3 garlic cloves, minced 1 1 - inch piece ginger, peeled Kosher salt, to taste 5 cups reduced sodium chicken broth 2 cups water 4 oz soba noodles 2 cups shredded chicken 12 oz baby bok choy, ends trimmed juice of 1 small lime 1 tablespoons low sodium soy sauce

For the broth, I used Better than Bouillon reduced sodium chicken base and added hot water later.

It's hard to find tasty * and * lower sodium chicken sausage, so I appreciate Al Fresco for this.

I know this Buy cups cup low - sodium chicken broth2 tablespoons low - sodium soy sauce2 tablespoons rice wine vinegar1 tablespoon light brown sugarSalt and freshly ground black pepper5 A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables.

This isn't to say that we can all go out and buy all of the low sodium chicken bone broth tetra packs and call it a day.

1 tsp olive oil 1 lb boneless, skinless chicken breast, cut into bite - sized chunks 1 red onion, diced 2 cups water 2 cups reduced sodium chicken broth 12 oz whole - wheat penne pasta 1/2 cup barbecue sauce 1/2 cup 2 % plain Greek yogurt 1/3 cup 2 % mozzarella cheese, shredded 1/3 cup 2 % sharp cheddar cheese, shredded Directions

Once the mixture is boiling away, in go the noodles and 5 Tablespoons of low sodium chicken base — I like to use Better Than Bouillon (affiliate).

I added some salt free seasoning to my crockpot with some low sodium chicken broth.

I substituted 2 cups of low sodium chicken broth for 1/2 of the required water, added one more potato and decided to forgo the bay leaf.

1 tsp olive oil 1/2 medium onion, chopped 3 baby carrots, chopped 2 garlic cloves, minced 3/4 cup long - grain brown rice 1 1/2 cups low - sodium chicken broth 2 Tbsp dried cherries 2 Tbsp sliced almonds, toasted salt & pepper 2 Tbsp fresh parsley, minced

In addition, Empire Kosher will introduce a line of kosher, certified organic soups and broths, and a special reduced sodium chicken broth formulation certified kosher for Passover.

2 cups low - sodium chicken or beef broth 2 oz leftover beef, chicken, or shrimp (optional) 2 oz tofu, cut into cubes 2 oz fresh or frozen mixed vegetables (I used snow peas) 1 tbsp soy sauce 1 tbsp mirin 2 tsp sugar 1 tsp sesame oil 1 tsp gohchoojang (Korean red pepper paste) 1 package ramen noodles (toss the «flavor packet»)

Shrimp 2 Tbsp olive oil 6 slices Canadian bacon (3 oz), sliced into 1 1/2» strips 1 lb lg shrimp, peeled and deveined 1 med onion, chopped 1 red bell pepper, chopped 1 clove garlic, minced 1 1/2 tsp chopped fresh thyme or 1/4 tsp dried 3/4 tsp paprika 2 tsp all - purpose flour 1 c low - sodium chicken broth 1/2 c 1 % milk

Filling 1 1/2 lb boneless, skinless chicken breasts, cut into 1/2» chunks 4 tsp olive oil 1 med onion, chopped 2 med carrots, chopped 2 ribs celery, chopped 1/2 lb green beans, trimmed and cut into 1/2» pieces 2 cloves garlic, minced 1 1/2 c 1 % milk 1/4 c all - purpose flour 1 c low - sodium chicken broth 1 c frozen peas, thawed 1 1/2 Tbsp chopped fresh thyme

3/4 cup fat - free low - sodium chicken broth 1 1/2 teaspoons brown sugar 1 teaspoon salt 2 teaspoons tomato paste 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon fresh ground black pepper 1 (14 ounce) cans light coconut milk 2 cups butternut squash, 3 / 4 - inch cubes 1 cup red bell peppers, julienned 1 lb large shrimp, peeled, deveined and halved lengthwise 2 cups hot cooked basmati rice 1/4 cup fresh lime juice 3 tablespoons minced fresh cilantro

Add 1-1/4 cups low - sodium chicken broth and bring to a boil.

2 Tbsp olive oil 2 med onions, chopped (3 c) 2 Tbsp chopped fresh rosemary 1 Tbsp minced garlic 1 c dried cranberries (5 oz) 1/2 c dry white wine 1/2 lb prepared cornbread, cut into cubes (3 c) and toasted 2 boneless, skinless turkey breast halves (2 1/4 lb each), butterflied and pounded to 12» (about 1/2» thick) 2 Tbsp all - purpose flour 2 Tbsp Dijon mustard 2 c apple cider 1 c reduced - sodium chicken broth

1 whole bone - in turkey breast (about 5 lb) 1 lemon, sliced 1 sm navel orange, sliced 10 leaves fresh sage 3 c reduced - sodium chicken broth 2 Tbsp olive oil 2 Tbsp all - purpose flour 1 Tbsp unsalted butter

ground cumin 1/4 cup all - purpose flour 2 cups homemade or store - bought low - sodium chicken broth fresh cilantro, chopped (to taste) 1 3 lb.

Chicken «n» Dumplings 3 14 - ounce cans low - sodium chicken broth 1 cup water 1/2 teaspoon dried minced onion 1/2 teaspoon garlic 1/2 teaspoon freshly ground black pepper 2 cups Bisquick 1 1/2 teaspoons Tuscan seasoning (Greek seasoning and poultry seasoning are also great) 2/3 cup milk 1 package frozen mixed veggies 2 cups cooked chicken or turkey, shredded or cut into chunks Salt and pepper to taste

12 — 14 lb whole turkey, fresh or frozen and thawed 4 Tbsp olive oil 8 c chopped onions (about 3 lg) 1 c chopped celery (about 3 lg ribs) 2 1/2 tsp poultry seasoning 2 c dry white wine 7 1/2 c reduced - sodium chicken broth 1 lb sourdough round or boule, cut into cubes (about 9 c) and lightly toasted 3/4 c chopped fresh flat - leaf parsley 1/4 c unsalted butter, melted 1/4 c all - purpose flour

1/2 c kosher salt 1/2 c honey 1/2 c pickling spice 1 lg onion, sliced 1 whole bone - in turkey breast (about 5 lb) 2 bone - in turkey legs with thighs (about 5 lb) 4 sprigs fresh thyme 4 c reduced - sodium chicken broth 2 Tbsp olive oil 3 Tbsp all - purpose flour

can pinto beans, drained and rinsed 1/4 cup water or low - sodium chicken broth 1/4 tsp.

4 medium sweet potatoes, peeled and roughly chopped 2 tbsp olive oil 1 medium or large onion, roughly chopped 2 garlic cloves, roughly chopped 1 (or a half) chipotle chile in adobo sauce, chopped 1/2 tsp salt pinch of pepper 4 cups low sodium chicken broth 1/2 cup creme fraiche or sour cream, plus more for garnish 4 slices of proscuitto

To the same pan, add 1 cup of water and 1 cup of low - sodium chicken broth.

Pancakes, low sodium turkey bacon, eggs and fruit Thursday: Tuna Steaks with sesame ginger marinade, brown rice and broccoli Friday: Pizza Saturday: I don't cook on Saturday so leftovers or we will order from somewhere Sunday: Cranberry Pork Ribs (made a few edits to this recipe: no chili sauce and no red wine vinegar, add 1/2 cup low sodium chicken broth and dash of red pepper flakes) with smashed potatoes and a veggie

1 14 - ounce can reduced - sodium chicken broth, or vegetable broth 1 cup water 1 lb broccoli crowns, trimmed and chopped (about 6 cups) or 1 large bag frozen broccoli florets, thawed 1 14 - ounce can cannellini beans, rinsed and drained 1/4 teaspoon salt 1/4 teaspoon pepper 1 c shredded cheddar cheese

Ingredients: 3 tablespoons extra virgin olive oil 1/2 sweet onion, diced 2 garlic cloves, minced 1 (4 ounce) can diced green chiles, drained 2 1/2 cups prepared salsa 2 tablespoons adobo sauce (optional) 1 1/2 cup low sodium chicken broth 14 - 15 ounces yellow corn tortilla chips 3 - 5 eggs salt and pepper to taste garnishes: 1/2 cup queso fresco, crumbled 1 - 2 radishes, thinly sliced 1/2 bunch cilantro leaves, roughly chopped hot sauce

1 tablespoon butter 3 to 6 chicken thighs, skinless, 3/4 - inch cubes 2 tablespoons olive oil 1 onion, diced 1 leek, white and light green, diced 4 to 6 large garlic cloves, minced, to taste 1 cauliflower head, in small florettes 1 large baking potato, 1/2 - inch dice, with skin if desired 1 to 2 tablespoons rosemary, minced, to taste 4 cans (14.5 oz each) low sodium chicken broth Kosher salt and black pepper, to taste

Ingredients: 2 tablespoons extra virgin olive oil 1 yellow onion, roughly chopped 1 3/4 pound butternut squash, peeled, halved, seeded, and cut into 1 - inch chunks (about 5 cups) 2 apples (like Fuji), halved, cored, and roughly chopped 4 cups low - sodium chicken broth or veggie stock 1 cup unsweetened almond milk 1 teaspoon pumpkin pie spice plus extra for serving Coconut yogurt for topping, optional

1 small onion, diced 2 cloves garlic, minced 2 bell peppers, diced (I used a red and a yellow) 1/2 cup celery, chopped 1 cup low - sodium chicken broth 1 can kidney beans, drained and rinsed 1/2 lb.