A quick and easy way to shredded beef barbecue sandwiches for dinner. Put this in the slow cooker and some rolls in the bread machine and when you get home, dinner will be almost done.

2 lb Beef Chuck
1 lg Onion
1/2 t Liquid Smoke
1 c Salt Free Barbecue Sauce

Slice onion and place in bottom of crockpot. Place beef on top. Drizzle liquid smoke over. Cook on low 10-12 hours. Remove meat and onion, drain and shred. Add sauce and mix well.

Yield: 6 Servings

Sodium Category: LowSodium

Sodium 111 mg

1 1/2 lb Round Steak
1 T Vinegar
2 T Flour
1/4 t Black Pepper
2 T Oil
3 Onions,Sliced
3/4 c Water
2 t Low Sodium Beef Bouillon
1 sm Cabbage

Combine flour and pepper. Coat meat with mixture. Brown meat in oil on all sides. Transfer to crockery cooker, add onions. Add water, vinegar and bouillon to skillet, Stir, scraping up browned bits from bottom. Pour over beef and onions in cooker. Cover and cook on low for 8 hours. Serve over hot cooked cabbage wedges.

Yield: 5 Servings

Sodium Category: LowSodium

Sodium 107 mg

This is really just a variation on the original chicken and broth recipe. As with the chicken recipe, this produces broth that can be diluted before using. It cooks easily in the crockpot and gives you a good sized quantity of broth, plus beef that can be used for soup, barbecued beef sandwiches or other uses. If you don’t need all the broth, package it up in 2 cup freezer containers that can be thawed and used in place of a can of beef broth. The nutritional estimate includes both the meat and broth, so it’s hard to compare it to canned broth. but the broth alone would obviously be much lower than the 150 mgs that a serving of the Health Valley No Salt Added Beef Broth contains.

1 1/2 lb Beef Chuck
1 Ea Onion
2 Ea Carrot
1 c Celery
1 1/2 c Water
1/2 t Black Pepper
1 t Thyme

Slice veggies and place in bottom of crockpot. Cut up beef and place on top. Pour water over. Add spices. Cook on low 8-9 hours. Remove meat from pot and let cool until easy to handle. Remove from bones and cut up as needed. Remove veggies from broth and throw away. Cool broth in refrigerator and remove fat from top. Broth may mixed with equal amount of water and used in any recipe calling for beef broth. Both chicken and broth may be frozen until needed.

Yield: 8 Servings

Sodium Category: LowSodium

Sodium 82 mg

I love a good Jambalaya and I have to admit stirring up quick and dirty jambalaya-ish dishes for many a Saturday lunch. This is a more “formal” version. I don’t usually go to the effort of including the shrimp shells in the stock since I often have peeled, frozen shrimp on hand. But I notice that Emeril suggests the same thing, so it must be the way to go.

1/2 lb Shrimp
2 Chicken Breast
4 c Water
2 Onions
1/2 c Celery
3 T Garlic,Minced
1 T Olive Oil
1/2 lb Andouille
1/2 c Green Bell Peppers
1/4 c Green Onion
1 cn No Salt Added Tomatoes
2 T Worcestershire
1/4 t Thyme
1/4 t Cayenne
2 c Long Grain Rice

In a large saucepan of boiling water, cook the shrimp over high heat just until they turn pink, about 2 minutes. Cool, peel, and devein the shrimp, reserving the shrimp and their shells separately. In a large saucepan, combine the chicken breasts, the reserved shrimp shells, the water, half the chopped onion, half the chopped celery and one third of the garlic. Bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook, partially covered, until the chicken juices run clear when pierced with a fork, 20 to 25 minutes. Remove the chicken breasts from the cooking liquid. In a sieve set over a large bowl, drain and reserve the cooking liquid, discarding the solids. You should have about 4 cups of liquid; add water, if necessary. Remove and discard the chicken bones. Chop the breast meat coarsely and set it aside. Heat the oil in a 5 quart Dutch oven. Add the sausage and cook over medium heat, stirring often, until lightly browned, about 5 minutes. Then stir in the reserved cooking liquid, the tomatoes with their juice, Worcestershire sauce, thyme, and cayenne. Bring to a simmer, breaking up the tomatoes with a spoon. Stir in the rice and return to the simmer. Cook over medium-low heat, tightly covered, until the rice has absorbed all the liquid, about 25 minutes. Remove the Dutch oven from the heat, stir in the reserved shrimp and chicken, cover, and let stand for 5 minutes. Transfer the jambalaya to a warmed serving bowl, sprinkle with parsley, and serve immediately.

Yield: 6 Servings

Sodium Category: ModerateSodium

Sodium 187 mg