Low Sodium Spaghetti Sauce

Low Sodium Spaghetti Sauce

Here is a very easy low sodium homemade spaghetti sauce, they key to any pasta or even as a pizza base.It is a simple base sauce that you add to and make it your own liking. This recipe is large enough for several people.

Ingredients

2 15 oz. no salt canned crushed Italian Tomatoes

1 6 oz. no salt tomato paste

4 to 6 tablespoon minced garlic

4 tablespoons powered onions

1 tablespoon extra-virgin olive oil

4 tablespoon basil

2 tablespoon oregano

1/2 teaspoon crushed red pepper flakes

1 teaspoon sugar (optional)

1/2 cup red wine (optional)

Low Sodium Shopping Here

Directions

Heat a large stock pot over medium heat and then add in olive oil. Then sauté your chopped onion for about 4 minutes. 

Add in your minced garlic and spices and sauté for 30 seconds add tomatoes and paste and stir in other ingredients. 

Heat over low heat for a minimum of 20 minutes – for the best flavor add a little wine and let it simmer for about an hour.

This homemade spaghetti sauce is incredibly yummy, tastes so fresh, and has such depth of flavor from the garlic, spices and tomatoes.

Low Sodium Deli Meats

Low Sodium Deli Meat

Deli meats are not good for you when on a low sodium diet, they are full of gluten, antibiotic residues, preservatives and sugar.

Deli meats can include leftover organs and scraps, which are then cured with starch, salt, corn syrup and preservatives like nitrates. Nitrates make the meat last longer because they kill bacteria and give deli meats their color.

Try and avoid deli meats but if you must have them in your sandwich here are the Top 5 Low Sodium Deli Meats you can choose from:

1. Boar’s Head Ovengold® Roasted Turkey Breast – Skinless

2. Applegate Naturals® Smoked Turkey Breast

3. Oscar Mayer Deli Fresh Lower Sodium Rotisserie Chicken Breast

4. Boar's Head Simplicity® All Natural* Cap-Off Top Round Oven Roasted Beef

5. Land O'Frost Simply Delicious Hickory Smoked Ham.

Tips:

It’s important to pay attention to three main areas: food labels, food handlers, and the deli counter environment.

To get the freshest slices ask the deli counter attendant to save the first slice for their pre-made sandwiches and foods or ask to taste-test the first slice instead.

If you are getting a sandwich made for you ask for your sandwich to be made fresh in front of you and you’ll be able to control what goes into your order.

Low Sodium Shopping Here

Check out some of the tastiest Low Sodium Pizza Recipes Here.

Low Sodium Ham

Low Sodium Ham

Here is a low sodium ham recipe- I wasn't sure if there was such a recipe but this is a fresh uncured ham recipe that has approximately 410 mg of sodium per serving. It takes a little work, but can be made days before your family occasion, it's a great recipe for Christmas or Thanksgiving. It is made with a spice rub of sugar, cinnamon, allspice, cloves and nutmeg is rubbed over the pork before it goes in the oven.

 After 3 1/2 hours of roasting, you begin basting the pork with maple syrup. The total roasting time is slightly less than five hours.

• 8- to 10-pound bone-in fresh ham, preferably from the shank end, remove the rind
• 1 teaspoon sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/2 teaspoon grated nutmeg
• 1/2 cup maple syrup

Cooking Instructions

Put the ham in a large roasting pan, preferably one that's shiny enough to reflect lots of ambient heat and not so flimsy that it tips when you pick it up. Set the oven rack as high as it can go and still afford the ham at least 2 inches of head space. Preheat the oven to 325 degrees.

Mix sugar, cinnamon, allspice, cloves and nutmeg in a small bowl. Smooth the spice mixture all over the ham's external surface. Work it down into some of the crevices but be careful to avoid any deep-tissue massage.

Cover the whole ham with aluminum foil, put it in the oven, and leave it alone for 3 1/2 hours, while you go do whatever it is you do when a big, sweating hunk of meat is roasting in your oven.

Peel off the aluminum foil. Baste the ham with about half the maple syrup, preferably using a basting brush. Take it easy so you don't knock off the spice coating. Use small strokes or just dribble the syrup off a spoon.

Continue roasting the ham, uncovered this time, basting every 15 minutes or so with more maple syrup as well as any pan drippings, until an instant-read meat thermometer inserted into the thickest part of the meat without touching bone registers 170 degrees, about 1 and 1/4 hours. If it starts to singe or turn too dark, tent it loosely with foil, uncovering it just at the last to get it back to crunchy crisp.

Transfer the ham to a cutting board and let it rest at room temperature for 15 minutes before carving.

Serves about 12 or more.