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500 15-Minute Low Sodium Recipes: Fast and Flavorful Low-Salt Recipes that Save You Time, Keep You on Track, and Taste Delicious Paperback – July 1, 2012
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About the Author
Dick Logue is the author of several diet-friendly cookbooks and has been following a heart-healthy lifestyle for decades now. After being diagnosed with congestive heart failure more than 20 years ago, Dick threw himself into the process of creating healthy versions of his favorite recipes and writing about it on his website, Low Sodium Cooking. A cook since the age of 12, he grows his own vegetables, bakes his own bread, and cans a variety of foods. He is the author of 500 Low Sodium Recipes, 500 Low-Cholesterol Recipes, 500 High Fiber Recipes, 500 Low Glycemic Index Recipes, 500 Heart-Healthy Slow Cooker Recipes, 500 400-Calorie Recipes, and 500 15-Minute Low Sodium Recipes, among others. He lives in La Plata, MD.
Excerpt. © Reprinted by permission. All rights reserved.
Ricotta-Stuffed Chicken Breasts
Stuffed chicken breasts, just oozing with cheese, are bound to be a hit with kids and adults alike.
—3/4 cup (83 g) shredded Swiss cheese
—1/2 cup (125 g) ricotta cheese
—1 tablespoon (2.4 g) chopped fresh thyme
—1/8 teaspoon coarsely ground black pepper
—6 boneless skinless chicken breasts
—2 teaspoons unsalted butter
In a small bowl, fold together the Swiss and ricotta cheeses, thyme, and black pepper. Place a chicken breast on a flat surface. Cut a 2 1/2-inch (6.4-cm) horizontal slit into the side of each chicken breast to form a pocket. Stuff each pocket with 2 tablespoons (30 g) of the cheese mixture. Melt the butter in a skillet over medium-high heat. Add the chicken and cook for 6 minutes. Turn; reduce the heat to medium and cook for 4-5 minutes longer, until the chicken is cooked through.
Yield: 6 servings
Per Serving: 181 calories (42% from fat, 53% from protein, 4% from carbohydrate); 23 g protein; 8 g total fat; 5 g saturated fat; 2 g monounsaturated fat; 0 g polyunsaturated fat; 2 g carbohydrate; 0 g fiber; 0 g sugar; 278 mg phosphorus; 232 mg calcium; 75 mg sodium; 230 mg potassium; 286 IU vitamin A; 71 mg ATE vitamin E; 1 mg vitamin C; 66 mg cholesterol
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January 4, 2015 - ADDENDUM
I received a bread maker machine. There is a gross discrepancy in cups of water and ml. For instance, the Old Time White bread calls for 1/4 cup (295 ml) water. The 100% Whole Wheat Bread calls for 1-1/4 c (295 ml) water. The Nutty Wheat Bread calls for 2-1/8 c (270 ml) water. I can figure cups or I can figure milliliters, but I don't know which is correct -- the cups for the milliliters. There are typos in here somewhere, but I don't know which. Any advice?
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