low-sodium chicken broth

Savory Brown Rice

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Savory Brown Rice
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. In a 4-quart saucepan, warm olive oil over medium heat.  Add onion, mushrooms, and celery.  Cook and stir for 5–7 minutes, until all vegetables are soft, but not brown.
  2. Stir in the chicken broth, brown rice, parsley, salt, and pepper.  Cover.  Bring to a boil over high heat.
  3. Reduce heat to medium.  Cook according to brown rice package directions, about 5–10 minutes.  Drain off any excess liquid.  Fluff with a fork. Serve immediately.
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Red Snapper Provencal

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Red Snapper Provencal
Course Main Dish
Cuisine Seafood
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main Dish
Cuisine Seafood
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Heat olive oil in a large, heavy-bottom sauté pan.
  2. Add fillets, and sauté over high heat for 4–5 minutes on each side or until each side is golden brown and the fish flakes easily with a fork in the thickest part (minimum internal temperature of 145 °F).
  3. Remove fillets from the pan, cover to keep warm, and set aside.  Drain excess fat from pan, but do not clean.
  4. Add garlic to sauté pan, and cook for about 30 seconds, until it begins to soften.  Do not brown.
  5. Add chicken broth to the pan, and bring to a boil over high heat.  Add remaining ingredients, and return to a boil.  Lower heat and simmer for 5 minutes.
  6. Serve each fish fillet with ½ cup of sauce.
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Spanish-Style Shrimp Stew

Source: Deliciously Healthy Dinners
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov

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 Spanish-Style Shrimp Stew
Course Main Dish
Cuisine Seafood
Prep Time 20 minutes
Cook Time 25 minutes
Servings
Ingredients
Course Main Dish
Cuisine Seafood
Prep Time 20 minutes
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Heat olive oil in a large sauté pan.  Add garlic and fennel, and cook on medium heat, stirring often, until the fennel pieces begin to soften, about 5–7 minutes.
  2. Add tomatoes, chicken broth, and potatoes, and bring to a boil.  Lower temperature to a gentle simmer, and cook until the potatoes begin to soften, about 10 minutes.
  3. Add shrimp, oregano, lemon juice, and basil, and mix gently.  Continue to simmer until the shrimp are pink and fully cooked, about 5 minutes (to a minimum internal temperature of 145 °F). 
  4. Add salt and pepper.
  5. Serve 1½ cups stew (each serving to include about six shrimp). 
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Asian-Style Steamed Salmon

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Asian-Style Steamed Salmon
Course Main Dish
Cuisine Seafood
Prep Time 15
Cook Time 10
Servings
Ingredients
Course Main Dish
Cuisine Seafood
Prep Time 15
Cook Time 10
Servings
Ingredients
Instructions
  1. Combine chicken broth, mushroom caps, ginger, scallions, soy sauce, and sesame oil (optional) in a large, shallow sauté pan.  Bring to a boil over high heat, then lower heat and simmer for 2–3 minutes.
  2. Add salmon fillets, and cover with a tight-fitting lid.  Cook gently over low heat for 4–5 minutes or until the salmon flakes easily with a fork in the thickest part (to a minimum internal temperature of 145 °F).
  3. Serve one piece of salmon with ¼ cup of broth.
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Thai-Style Chicken Curry

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Thai-Style Chicken Curry
Course Main Dish
Prep Time 20 minutes
Cook Time 25 minutes
Servings
Ingredients
For chicken and vegetables:
Course Main Dish
Prep Time 20 minutes
Cook Time 25 minutes
Servings
Ingredients
For chicken and vegetables:
Instructions
  1. Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes).  Set aside until step 7.
  2. For sauce, heat oil in a small saucepan on medium heat.  Add ginger, garlic, scallions, and lemongrass, and cook gently until tender, but not brown, about 2–3 minutes.
  3. Add curry paste, and cook for an additional 2–3 minutes.
  4. Add coconut milk, honey, soy sauce, and fish sauce, and bring to a boil over high heat.
  5. In a bowl, mix cornstarch with chicken broth.  Add mixture to the saucepan, and return to a boil while stirring constantly. 
  6. Lower heat to a simmer, and add chicken strips.  Simmer gently for 5–8 minutes. 
  7. Add thawed vegetables, and continue to cook gently with lid on until the vegetables are heated through, an additional 2–3 minutes.
  8. Divide into four even portions, each about 3 ounces chicken breast and 1 cup vegetables, and serve.
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Sweet-and-Sour Chicken

Source: Deliciously Healthy Dinners and Deliciously Healthy Family Meals

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Print Recipe
 Sweet-and-Sour Chicken
Course Main Dish
Cuisine American
Prep Time 15
Cook Time 15
Servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 15
Cook Time 15
Servings
Ingredients
Instructions
  1. Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes).  Set aside until step 6.
  2. Heat oil in a large wok or sauté pan on medium heat.  Add ginger, garlic, and scallions, and stir fry until cooked, but not brown, about 2–3 minutes.
  3. Add the rice vinegar, chili sauce, and brown sugar to the pan, and bring to a simmer.
  4. In a bowl, mix cornstarch with chicken broth, and add to the pan.  Bring to a boil over high heat, stirring constantly.  Lower temperature to a gentle simmer.
  5. Add chicken, and stir continually for 5–8 minutes.
  6. Add vegetables, and mix gently.  Simmer with lid on to reheat, about 2 minutes.
  7. Add soy sauce, and mix gently.
  8. Divide into four even portions, and serve. 
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