oldguycooking.com

Although you might not tell from my posts, my wife and I do try and eat healthy. She came up with this idea after a visit to Rype and Readi farm market in St Augustine. We came home with several heads of hydroponic lettuce and organic tomatoes. The taco shells have been replaced by beautiful red lettuce leaves. For filling, we used chicken fillets  grilled with low sodium seasoning, which was then diced. After adding the chicken, the rest of the filling is diced tomatoes, olives, salsa and fine shredded cheese. To eat just pinch, fold, and eat! Hope you enjoy these delicious treats.

This is one of my low salt recipes. Start by browning two boneless skinless chicken breasts in a dutch oven. Cover and saute for 20 minutes. Add 2 cups of no salt chicken broth and cover, and cook for another half hour. Remove chicken and shred and or chop breasts into bite size pieces. Add a tablespoon of flour to 1/4 cup of cold water. Mix well and add to pan. Next add three packs of Herb Ox sodium free bouillon. Add chicken and cook until gravy thickens. While the chicken is cooking, add two cups of no salt broth to a pot and bring to a boil. Add one cup rice and a tablespoon of butter and cover. Simmer for 20 minutes until the broth is absorbed. Fluff the rice with a fork. Just before serving, add one cup of frozen peas to chicken. The combination of broth and the Herb Ox bouillon create an intense flavor without all the salt. Hope you enjoy this healthy dish.