Hungarian Goulash with Spaetzle
Servings:
4
Ingredients
cooking spray
2 onions (10 oz), thinly sliced
2 large garlic cloves, minced
1 stick of celery (2 oz), sliced
1 lb eye...
Savory Burger Patties
Total sodium per serving:
127mg
Servings:
4
Ingredients
1 lb lean ground beef
1 large egg
1/2 cup no/low salt homemade breadcrumbs or crushed no salt soda biscuits
...
Beef & Bean Burritos
Total sodium per serving:
151.4 mg
Servings:
4
Ingredients
FILLING:
1 lb. lean ground beef
1 medium onion, diced finely
1 jalapeno pepper, minced (with seeds)
2 cloves garlic,...
Beef and Squash Sauté
Total sodium:
200mg
Servings:
3
Ingredients
8 oz hamburger patty
a bit of oil
1 yellow squash sliced
1 zucchini, sliced
1 sweet onion, cut in wedges
1...
Cabbage Beef Bake
Ingredients
1 small cabbage, shredded
1 1/2 lbs. lean ground beef, can use lean ground turkey
1 large onion, chopped
1/2 cup chopped red...
Taco Pasta Bake
Servings:
6-8
Ingredients
12 oz. celllentani pasta (may sub rigatoni penne, etc.)
1 pound lean ground beef
1 small onion,
garlic cloves, minced
1 14.75 oz....
Teriyaki Beef & Broccoli
Total sodium per serving:
239mg
Total calories per serving:
324
Servings:
4
Ingredients
450g top round steak (trimmed of all visible fat)
1 tablespoon sesame oil
1/4 cups water
2...
Cabbage Roll Casserole
Servings:
12
Ingredients
2 pounds ground beef
1 large onion, chopped
3 garlic cloves, minced
2 cans (15 ounces each) no salt tomato sauce, divided
1...
Crockpot Stuffed Peppers
Servings:
4
Ingredients
12 oz. ground beef
1/4 onion, diced
2- 8 oz cans no salt tomato sauce ( or 1 -16 oz. can) (save 8...
Potato Beef Casserole
Servings:
4
Directions
Saute-1/4 sweet onion, diced ( saute for a few minutes) and then add 8 ozs. ground beef and finish cooking beef while chopping into...
Meat Loaf with Chili Sauce
Ingredients
2 lb. ground beef
1 egg, beaten
1 c. sweet onion, diced
1 c. celery, diced
1/3 c. sour cream
2/3 c. oatmeal...
Low Sodium Garlic Beef Noodles
Total Sodium per serving:
255.9 mg
Total Calories per serving:
366.4
Servings:
4
Ingredients
1 Tbsp. Butter
1Tbsp. Oil
3 Green onions chopped
4 cloves of garlic minced
2 Tbsp....
Burrito Pie
Servings:
8
Ingredients
2 pounds (900 grams) lean ground beef
1 tablespoon canola or vegetable oil
1 onion, diced
3 cloves garlic, minced
1 tablespoon (15...
Slow Cooker Beef and Noodles
Servings:
6
Ingredients
1½ - 2 pounds beef stew cubes, well-trimmed
¼ teaspoon black pepper
¾ teaspoon dried oregano
½ cup sliced white onion
1½ cups...
Swiss & Beef Ditalini Pasta
Total sodium per serving:
165 mg
Servings:
4
Ingredients
2 c. cooked ditalini pasta (or your favorite pasta)
Saute:
1/2 lb ground beef
1/2 green pepper, diced
1/2...
Crockpot Ropa Vieja
Ingredients
1 (2 pound) beef chuck pot roast
3 cloves garlic
2 red bell peppers, cut into large wedges
2 green bell peppers, cut...
Low Sodium Meatballs
I like to make this recipe in advance, so I can enjoy them during the week when I have less time to cook.
The key here is to use a lean ground beef of at least 90% beef and 10% fat, if you have a local butcher that you like, ask them to grind up a fresh batch for you, freshly ground seems to work better for me gut you can still get the prepackaged stuff, just make sure its 90/10.
The next thing you want is to use your homemade bread crumbs, this way you can be sure of the sodium count. Simply place them into your food processor or your blender and using the pulse setting, pulse them a few times to get a coarse grind. At this point, you can add some of your favorite seasonings if you like. I like to use Mrs. Dash Herb & Garlic blend, but you can use what you like.
When you're ready to mix it all together, make sure you put all the ingredients into the mixing bowl at once and always use your hands to mix it up. The gentle touch of your hands incorporates all of the ingredients without crushing the meat. You don't want to over-mix into a paste - full pieces of ground meat should still be visible.
Keeping in mind how you will use the meatballs, you should roll them to the size appropriate for the dish. For instance, you'll want smaller, bite-size meatballs if adding to soups. If they're served on their own, they should be pretty big, like the size of a golf ball (about 2 inches in diameter). If they're on top of spaghetti, a medium meatball will suffice. This one is all about preference, just consider how the meatballs will be eaten.
If you roll your meatballs with dry hands, the meat mixture will stick to your skin and make rolling a ball impossible. To remedy this, lightly oil your hands. You'll only need a light rolling motion to form a (not too tight!) ball.
Next sear the meatballs for a nice brown color in your favorite frying pan. (Note: This is optional but recommended.)
For this recipe and for the sake of convenience, I microwaved them.
During the week I can use them with a nice pasta sauce with spaghetti noodles or I eat them on a sandwich. The uses are endless. Enjoy!
The key here is to use a lean ground beef of at least 90% beef and 10% fat, if you have a local butcher that you like, ask them to grind up a fresh batch for you, freshly ground seems to work better for me gut you can still get the prepackaged stuff, just make sure its 90/10.
The next thing you want is to use your homemade bread crumbs, this way you can be sure of the sodium count. Simply place them into your food processor or your blender and using the pulse setting, pulse them a few times to get a coarse grind. At this point, you can add some of your favorite seasonings if you like. I like to use Mrs. Dash Herb & Garlic blend, but you can use what you like.
When you're ready to mix it all together, make sure you put all the ingredients into the mixing bowl at once and always use your hands to mix it up. The gentle touch of your hands incorporates all of the ingredients without crushing the meat. You don't want to over-mix into a paste - full pieces of ground meat should still be visible.
Keeping in mind how you will use the meatballs, you should roll them to the size appropriate for the dish. For instance, you'll want smaller, bite-size meatballs if adding to soups. If they're served on their own, they should be pretty big, like the size of a golf ball (about 2 inches in diameter). If they're on top of spaghetti, a medium meatball will suffice. This one is all about preference, just consider how the meatballs will be eaten.
If you roll your meatballs with dry hands, the meat mixture will stick to your skin and make rolling a ball impossible. To remedy this, lightly oil your hands. You'll only need a light rolling motion to form a (not too tight!) ball.
Next sear the meatballs for a nice brown color in your favorite frying pan. (Note: This is optional but recommended.)
For this recipe and for the sake of convenience, I microwaved them.
During the week I can use them with a nice pasta sauce with spaghetti noodles or I eat them on a sandwich. The uses are endless. Enjoy!
Hamburger Hash for Two
Ingredients
12 oz potatoes (peeled or skins left on), washed, cubed
8 oz lean ground beef & pork, ground beef, or leftover roast beef
...
Air Fryer Cheese Steaks With Green Pepper
Total sodium per serving:
86mg
Servings:
2
Ingredients
2 green peppers, cut in 1/2 and seeded
1 sweet onion, cut in small wedges
4 pieces of Steak-umms
3...
Meatballs
Total sodium per serving:
65 mg
Ingredients
3 pounds ground beef
3 eggs, beaten
1/4 c. Italian Style breadcrumbs
1 c. Panko breadcrumbs
1/4 c. diced...
