Low-Sodium Marinated Sirloin Steak and Creamy Red Potatoes

Marinade (mixed in 1 lb. Ziploc):
2-4 cloves of garlic minced
2/3 cup of red wine (I had Merlot in the fridge)
1/3 Malt vinegar
1 tsp. peppercorn and garlic rub (Pampered Chef, you can use something similar)
½ - 1. Tsp onion powder

Soak 1 pound sirloin steak (with bone and fat removed) for minimum of 30 minutes. Hubby says he prefers me to marinate much longer...but I was in a hurry. Preheat the oven to 375. Pour contents of Ziploc into a baking dish. Place in oven for 15 minutes. Flip. Cook for 20 more minutes. I served with creamy red potatoes.


Creamy Red Potatoes (Low Sodium)
9-10 Red potatoes
1-2 cloves of garlic
4 ounces of fat free cream cheese
Splash of skim Milk
1 tablespoon butter
½ c. fat free sour cream
Parmesan for topping
Optional: Chives

Steamed veggies of choice or salad rounds out this low sodium dinner.

Seasoned Potatoes

Preheat oven to 350

2-4 tablespoon Olive Oil
1/2 tsp. each of the following:
Garlic Powder
Onion Powder
Cumin
1 tsp. cajun seasoning
Mix the above in a 1 lb. ziploc bag.

Dice 2-3 potatoes into 1 inch pieces. Throw in the ziploc and coat thoroughly. Remove and place on cookie sheet. Cook at 350 for 30 minutes or until potatoes are tender.

Serve with Steak Sandwiches!

Steak Sandwiches

Needed Ingredients:
Sub Buns
1 lb. sirloin
1 tablespoon butter
1 small container fresh mushrooms
1 onion
Monterrey Jack shredded cheese
Pepperjack Cheese slices

Preheat your oven for broil.

Slice sirloin into thin strips. Chop up the fresh mushrooms. Slice or dice one whole onion. Melt 1 tablespoon of butter and saute the above ingredients until sirloin is cooked completely.

Spoon the sirlion/mushroom/onion mix onto buns. Top with monterry jack cheese and a slice or two of pepperjack cheese. Broil until the bun tops are toasty. Eat. Eat. Eat.

Excellent with seasoned potatoes.

Lower Sodium Sun Dried Tomato Cream Sauce with Chicken and Penne Pasta

Lower Sodium Sun Dried Tomato Cream Sauce with Chicken and Penne Pasta
if following directions, the ENTIRE recipes contains less than 1000 mg of sodium, it serves 4-6 adults HUGE servings (about 2 cups each). Per serving, you are probably looking at about 500 mg. of sodium or less per serving….

1 box Active Lifestyle Multi-grain Penne Rigate pasta (less than 1% sodium)
1 lb. of sliced then diced chicken from butcher shop (not soaked in brine- this means only naturally occurring sodium! Substitutions will add some sodium content due to brine)

Puree for Sauce:
1 jar sun dried tomatoes soaked in oil (less than 1% sodium)
¼ large onion
3 cloves garlic (or more if you like garlic!)
1 cup chicken broth made from Wyler’s No Sodium broth mix. I add a little extra powder to make it stronger.
1/2 cup Chardonnay (or white wine of your choice)
1 pint heavy cream
1 cup freshly grated Kraft Parmesan cheese (about 800 mg. of sodium for 1 cup)
3 oz. fat-free cream cheese (150 mg.)

Puree ¼ onion, 3 cloves of garlic, and the oil soaked sun dried tomatoes in a food processor. Set aside.

In a large (13”) skillet cook 1 lb. of sliced chicken in remaining sun dried tomato oil , ½ cup Chardonnay and ½ cup of chicken broth in low heat. Allow the juices from the chicken to flow! Once chicken is cooked thoroughly, remove from “broth mixture” and place in a bowl/plate retaining any juices.

Start your pasta water and cook pasta while creating the sauce.

Add ½ pint heavy cream and the puree mixture of onion, garlic and sun dried tomatoes. Simmer for a few. Add 1 cup of Parmesan and melt the cheese. Simmer a bit more. As the cheese melts, add the other ½ cup of chicken broth. The sauce should be creamy. Add 4 oz. of fat-free cream cheese and melt. Then slowly add in the remaining heavy cream. Let simmer until it thickens again.

Take sliced chicken and dice into ¼” or smaller pieces. Add juices and diced chicken to the sauce. At this point, your pasta should be done cooking its 10-12 minutes. Drain. Stir in pasta sauce/chicken into the penne. Serve.

Optional: You may top with more fresh Parmesan, basil, or chives for a little more flavor. Also, if you want a little burn to your sauce, red pepper flakes are also delicious to add! If you don't want to add white wine, that is fine too. It will alter the flavor slightly.

Leftovers are microwaveable. Great for those nights when you "just don't feel like cooking."