Low Sodium Buffalo Chicken Wings

 Low Sodium Buffalo Chicken Wings

Chicken wings are popular for watching sporting events, so why not try the low sodium  Buffalo Chicken Wing version.

INGREDIENTS

 24 Uncooked Chicken Wings

3 Tablespoons of Unsalted Butter

3 Tablespoons of Low Sodium Buffalo Sauce (recipe below)

2 Tablespoons White Vinegar

Directions

Cooking Spray to coat the foil on the roasting pan

Thaw the wings to room temperature and pat them dry with a paper towel to remove any extra moisture

With cooking shears or a knife, cut off and discard the small tip of each wing.

Also cut the main wing bone and second wing bone at the joint.

Line a ¾” deep baking sheet with foil, and spray a light coating of cooking spray.

Place the wings on the sheet and bake in a 350-degree F oven until crisp, about 30-40 minutes.

Melt the butter in small saucepan over medium-high heat; and whisk in the hot sauce and vinegar.

Place wings in a large bowl or container that can be covered with a lid, or some foil.

Pour sauce over the wings, cover the bowl tightly with foil or a lid and shake to coat the wings.

Chicken wings are popular for watching sporting events, so why not try the low sodium version.

 

Low Sodium Buffalo Sauce

Make your own homemade low sodium Buffalo Sauce as the store bought has an extremely high amount of sodium in it. The Original Tabasco Sauce has 30 mg of sodium per teaspoon while Gringo Bandito only has 25 mg of sodium per teaspoon.

Ingredients

3 tablespoons of unsalted butter

3 tablespoons of a low sodium hot sauce

2 teaspoons of white vinegar

Dash of garlic powder

Instructions

Melt butter in a saucepan over medium heat.

Once fully melted slowly whisk in tobacco sauce followed by white vinegar.

Remove from burner and allow to cool.

This recipe Yields 7 serving portions and 1 portion has 32 mg of sodium, 13 mg cholesterol, 45 Calories

Tips you can reduce the amount of vinegar or increase the amount of butter depending on your pallet.

Chicken Parmesan Soup

Chicken Parmesan Soup

This recipe makes 6 servings with only 150 mg sodium per serving made in your Slow Cooker.

Make sure you find the lowest sodium Parmesan cheese - they vary a lot so make sure you read the label.

Ingredients

3 garlic cloves, minced

1 green bell pepper, chopped

1 14-oz low sodium crushed Italian tomatoes

½ lb boneless chicken breasts

3 c chicken broth

½ c white onion, chopped

1/8 c Parmesan cheese, shredded (the lowest sodium one you can find)

1 Tbsp fresh basil, chopped

2 tsp fresh oregano, chopped

1/2 tsp red pepper flakes

4 oz dry penne pasta, uncooked

Low Sodium Shopping Here

Cooking Instructions

 In your Slow Cooker stir together the garlic, bell pepper, crushed tomatoes, chicken, broth, onion, cheese, basil, oregano and red pepper flakes.

Cover and cook on Low 7 hours (High 3½ hours).

Transfer chicken breasts to a cutting board and coarsely shred them.

Return them to the Slow Cooker. Stir in the pasta. 

Lo So Chicken Tenders

LoSo  Chicken Tenders

Here is a LoSo Honey Garlic chicken tender recipe that is delicious, add some pan seared asparagus (olive oil, garlic powder, coarse pepper, lemon juice) and it makes a super easy dinner.

1 pound (approx 10) boneless, skinless chicken tenders
pepper to season
2 tbs Olive oil
2 tsp garlic powder
6 cloves garlic, minced
1/3 cup honey
1/4 cup water
2 tablespoons rice wine (or any) vinegar
1 tablespoon soy sauce

Directions

Season chicken and sear in olive oil, pepper and garlic powder until done through.

Once chicken is cooked thru, add chopped garlic and cook until you can start to smell it. Then add honey, water, vinegar and soy cause. Sauce will bubble and smell awesome LOL Cook on low about 10 minutes, allowing chicken to absorb the sauce.

Serve, spooning extra sauce over chicken. Enjoy!

**NOTE!! This recipe calls for 1 tablespoon soy sauce. I personally used a soy sauce substitute, but for the sake of this recipe, for the nutrition info, I used  Low Sodium soy sauce for the stats. If you use a substitute, obviously the sodium numbers will be much lower**

Nutrition Facts
4 Servings - approx 3 chicken tenders
Amount Per Serving
Calories 344.2
Total Fat 1.3 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 175.0 mg
Sodium 421.0 mg
Potassium 30.0 mg
Total Carbohydrate 24.8 g
Dietary Fiber 0.2 g
Sugars 23.0 g
Protein 55.6 g

Chicken with Spinach and Mushrooms

This is a low sodium Chicken with Spinach and Mushroom recipe that is also a low carb dish that can be put together quickly.

Spinach is an extremely nutrient-rich vegetable, it contains high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron and calcium.

Mushrooms are packed with nutritional value, they're low in calories, are great sources of fiber and protein (good for plant-based diets).

Ingredients

• 1-1/2 teaspoons olive oil
• 1-3/4 cups sliced fresh mushrooms
• 3 green onions, sliced
• 3 cups fresh baby spinach
• 2 tablespoons chopped pecans
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/2 teaspoon Italian mixed herbs
• 2 slices reduced-fat provolone cheese, halved (not allowed in Phase One of the Dash Diet)

Directions

• Preheat grill or broiler. In a large skillet, heat oil over medium-high heat; saute mushrooms and green onions until tender. Stir in spinach and pecans until spinach is wilted. Remove from heat; keep warm.
  
  
• Sprinkle chicken with herbs. Grill, covered, on an oiled grill rack over medium heat or broil 4 in. from heat on a greased broiler pan until a thermometer reads 165°, 4-5 minutes per side. Top with cheese; grill or broil until cheese is melted.
  
  To serve, top with mushroom mixture and add some mashed cauliflower on the side.

Nutrition Facts

1 serving: 203 calories, 9g fat (2g saturated fat), 68mg cholesterol, 210mg sodium