Fabulous Low Sodium Salsa

This is a hot version. If you prefer a mild salsa, leave out the jalapeño pepper.

Ingredients

1 Poblano pepper, seeded and cut in half 1/2 tsp. olive oil 1/2 large onion, chopped small 1 jalopeno pepper, seeded and chopped small, optional 6 cloves garlic, minced fresh ground pepper, dash 1- 4 oz. can of chopped green chiles 3-4 c. fresh ripe tomatoes chopped 1/2 lemon, juiced 1 tsp. cider vinegar 1/4 tsp. garlic salt 1/2 tsp. garlic powder 1/2 avocado, chopped small

Directions

Take poblano pepper and roast in toaster oven or regular oven 350 degrees by putting foil on a sheet or rack and place pepper cut side down. Roast in oven until just beginning to brown; about 5-8 minutes. Cool and chop.

In saute pan, heat olive oil and add onion, poblano pepper, jalapeno pepper, garlic and pepper. Cook for 5-7 minutes. Add tomatoes and green chiles and continue cooking an additional 2 minutes. Remove from heat and place mixture in large bowl. Add lemon juice, vinegar, garlic salt, garlic powder and avocado. Mix well. Refrigerate for 3 or more hours to cool it down and blend flavors. Makes 3 3/4 cups. 1 serving is 1/4 cup (15 serv.).

Number of Servings: 15

Recipe from SparkPeople 

Fajita Friday & Homemade Fajita/Taco Seasoning

Fajita Friday

2 Chicken Breasts or 12 oz equivalent (Boneless, Skinless)
1/4 Cup Water
1 - 7 oz can diced Green Chilies
Fajita Seasoning
1 Red Bell Pepper (seeds removed)
1 Green Bell Pepper (seeds removed)
1/2 Red Onion
2 Tsp minced garlic
2 Tbsp Olive Oil
1 Tsp Black Pepper
Whole Wheat Tortillas
Shredded Colby Jack Cheese
Reduced Fat Sour Cream
Baby Spinach

Cut the chicken into small strips prior to cooking. Also cut the peppers into strips and then onion into quarters. In a large skillet / frying pan heat up 1 tbsp of the olive oil to about medium high heat. Add the black pepper and veggies and suate until the onion show a slight brown color around the edges. Remove the vegetables into a container and set aside. Add the other tsp of olive oil, minced garlic, and chicken and cook until the chicken is no longer pink. With the chicken in the skillet, add the water and Fajita Seasoning. Once well mixed, add diced green chilies and the sauteed vegetables. Heat for about five minutes, stirring occasionally.

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Low Sodium  Homemade   Taco/Fajita Seasoning
Recipe From SparkPeople

Ingredients

1 tablespoon Chili Powder

2 teaspoons Onion Powder 

1 teaspoon Ground Cumin 

1 teaspoon Garlic Powder 

1 teaspoon Paprika 

1 teaspoon Ground Oregano

Directions

Mix all seasonings together... For Fajita's add toyour own oil/vinegar blend to marinate before grilling...
For taco's ... and to meat along with either i 4 oz can tomato paste or 1/4 cup chicken stock or water.
If it's too spicy... omitt chili powder.
FOR PEOPLE WHO DO NOT HAVE TO WATCH THERE SODIUM INTAKE.. ADD 1 TSP KOSHER SALT.

This will replace one whole taco or Fajita seasoning packet you would buy in the store. :)

Servings per Recipe : 6

Calories : 11.0

Total Fat : 0.4g

Cholesterol : 0.0mg

Sodium : 13.9mg

Carbs : 2.1mg

Dietary Fiber : 0.8g

Protein : 0.4