This looks like a great recipe. I’d suggest using fat-free feta to cut the fat down and low-salt tomato sauce to cut the salt.
Chicken Parmesan is a classic Italian-American dish, served in many an old-school Italian restaurants and once a favorite of mine. But the traditional way of preparing it, breading a chicken breast and smothering it with cheese, is out for me since my angioplasty and my new low-salt, low-fat, low-sugar diet.
So I’ve come up with my own modified version, which I alluded to in a recent post about Trader Joe’s no-salt added marinara sauce. Here’s a step-by-step guide to make this dish. Continue reading “Chicken Parmesan: a low-fat, low-salt alternative recipe”
Steamed vegetables supposedly are healthier for us because important nutrients don’t have as much chance to leach out during steaming as they do during heavy boiling. I also find steaming a relatively quick and easy way to prepare the increased amount of veggies I’ve been eating since my angioplasty-induced low-fat, low-salt, low-sugar diet.
A steamer is a must-have kitchen appliance for doing veggies quick and easily. We have two, a smaller steamer for everyday meals and a larger one when we’re cooking ahead or preparing food for guests.
Steaming is simple as you can see in the photos I’ve posted here. The bottom of the steamer is filled with a small amount of water and a plastic plate goes over it. A see-through plastic basket is where you place the veggies. For broccoli, for example, cut off the stems and trim as you like. Put them in the basket, rinse them off a bit, and then cover and set the timer to whatever cooking time your particular steamer recommends. Continue reading “Steamed vegetables: easy to do with a handy steamer”
I wrote last year about finding a low-salt pre-made tomato sauce for the days when I don’t have any of my home-made version frozen and ready to use or don’t have the time to make some from scratch. I’ve bought Muir Glen and also found some house brand salt-free sauce at my local Jewel. Recently, though, I saw another choice at Trader Joe’s, its private label marinara sauce with no salt added.
The taste was a bit peppery to me when I first tried it. Like many ingredient offerings that go low-salt, the makers here may have thought pepper was a good substitute. I generally just want to taste the tomatoes though. The pepper taste was still there after cooking. If you’re a pepper fan, you should enjoy it. For me it was just ok. Continue reading “Trader Joe’s salt-free marinara sauce: worth a try”