Charlie's Corn Chowdah

Ingredients

• 1 pouch (6.4 oz.) or 2 pouches (2.6 oz) or 2 cans (5 oz) StarKist® Chunk Light or Albacore Tuna (if using cans, drained and chunked)
  
• 2 tbsp. butter or margarine
  
• ½ cup diced celery
  
• ½ cup diced carrots
  
• ½ cup diced onions
  
• 2 Tbsp. flour
  
• 1 tsp. dried thyme leaves
  
• 1 can (14.5 oz.) canned creamed corn
  
• 2 cups milk
  
• 1 tsp. instant bouillon, chicken flavored
  
• 1 cup water
  

Beef Rack of Ribs

Ingredients

• Salt (to taste)
• 1 tablespoon black pepper (to taste)
• 1 tablespoon seasoned garlic salt (to taste)
• Cayenne pepper (optional)
• 1 to 2 racks of beef ribs (number of racks based on number of people)
• 1 tablespoon yellow mustard
• 1/3 cup brown sugar
• One bottle of favorite barbeque sauce

Spicy Black Bean Dip

Ingredients

• 1 package MorningStar Farms Spicy Black Bean Veggie Burgers
• 1 package (16 ounces) light processed cheese product, cubed
• 1 package (8 ounces) Neufchatel cheese, cubed
• 1 jar (16 ounces) medium thick and chunky salsa
• 1/2 cup water
• 2 tablespoons chopped cilantro

Beef Brisket With Savory Sautéed Apples

Ingredients

• 1 boneless beef brisket, flat cut (2-1/2 to 3-1/2 pounds)
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 large onion, coarsely chopped, divided
• 1 large clove garlic, minced
• 1 cup apple cider
• 2 tablespoons butter
• 5 cups sliced unpeeled apples, such as Fuji or Gala (about 1-1/2 pounds)
• 1 cup fresh or frozen cranberries
• 2 tablespoons packed brown sugar
• 1/3 cup coarsely chopped walnuts, toasted

Chipotle-Glazed Alaska Salmon

Ingredients

• 4 Alaska salmon fillets (6 to 8 ounces each) skin on, or 1 Alaska salmon side (1-1/2 to 2 pounds)
• Olive oil, for brushing
• 1 teaspoon kosher salt
• 2 teaspoons lemon pepper seasoning

Glaze

• 1/4 cup (1/2 stick) unsalted butter, melted
• 1/4 cup citrus juice
• 1 tablespoon packed brown sugar
• 1 teaspoon chipotle chili powder

Salsa

• 2 cups pitted fresh sweet Northwest Cherries, halved
• 1 small yellow bell pepper, seeded and chopped
• 1/2 cup chopped green onions
• 1 small jalapeño pepper, seeded and minced
• 1 tablespoon Jose Cuervo Golden Margarita
• 1 tablespoon olive oil
• 1/2 teaspoon chipotle chili powder
• 1 teaspoon kosher salt

Turkey Taco Lettuce Wraps

1lb ground turkey
1 romain lettuce head

Seasoning
1 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. paprika
1/2 tsp. oregano
1/2 tsp. onion powder
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. crushed red pepper flakes**
(optional: 1 tsp. flour)

Chicken Noodle Soup

Ingredients

• 1 medium onion, small diced
• 3 large celery stalks, small diced
• 2 large carrots, small diced
• 1 tablespoon unsalted butter
• 1 pound chicken breasts, 1 inch diced
• 1 teaspoon basil, dried
• 1/4 teaspoon rosemary, dried
• 1/4 teaspoon thyme, dried
• 1 tablespoon corn starch
• 2 teaspoons sugar
• 2 quarts unsalted chicken stock
• 1/2 pound farfalle noodles
• 1/4 cup fresh parsley, rough chopped
• 4 teaspoons Salt for Life Sea Salt Blend

Preparation

1. Brown onion, celery, carrots and butter in large sauce pot, about 5 minutes. Sear diced chicken in pan with vegetable mixture, about 5 minutes. Add basil, rosemary and thyme. Combine corn starch, sugar and 1/2 cup of chicken stock, stir and set aside. Add remaining chicken stock. Bring entire mixture to a boil. Whisk in stock, corn starch and sugar mixture. Add farfalle, boil for 10 minutes. Reduce heat to simmer and continue to cook 5 to 10 minutes. Finish with parsley and Salt for Life.

Calories:			Total Fat:
Cholesterol:			Protien:
Carbohydrates:			Sodium:	350mg

Serves

6 to 8 (1-cup) servings

Source

Salt for Life

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