Recipes for Dieters - Page 2

**Rosie** · 08-31-2006, 02:42 PM

Quote:

Originally Posted by Susan

Yes Rosie, it really came out of the dietitian's own cookbook. However, approximately 750-900mg of the sodium is in the canned corn and the taco seasoning, so using fresh/frozen corn and chili powder cuts it down to a more realistic level.

Susan

Well, THAT definitely is worth trying that way then!!! Thanks!

ziggy7 · 09-08-2006, 02:41 AM

This is good for veggies

Makes 6 servings
Prep: 10 minutes

Cook: 8 minutes

Ingredients

1 pound broccoli, cut into flowerets
1 red or yellow sweet pepper, cut into 1-inch pieces
2 tablespoons reduced-calorie margarine or regular margarine
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1/8 teaspoon pepper

Directions

1. Place broccoli and pepper in a steamer basket over simmering water. Steam, covered, for 8 to 12 minutes or until vegetables are crisp-tender. Drain.

2. Arrange on a serving platter. Meanwhile, in a small saucepan melt the margarine. Stir in lemon peel, lemon juice, and pepper. Drizzle over broccoli mixture. Makes 6 servings.

Mike · 09-09-2006, 11:02 AM

Quote:

Originally Posted by Rosie

What has your Dr. told you is you sodium limit per day Mikey???

He just said low sodium. He didn't give me a number. I'm not adding any salt to anything, however I'm using foods that have salt in them. I'm trying to keep the sodium to a quarter of the RDA which would be around 500 mg.

**Rosie** · 09-13-2006, 08:21 AM

You should invest in some Himalayan sea salt! It's pink!!! Actually adds an incredible flavor, we don't use it IN cooking as much but on top of things for the flavor. It's expensive. I try to buy everything no sodium that I can and always check the sodium on packages & most products. We don't have health issues that require this, we just do it to prevent any!