LowSodiumLiving.tv

Be sure to check the ingredient labels for your canned and bottled items. I selected low sodium kidney beans and no salt added stewed tomatoes keeping the overall salt count very low. Additional options would be to use dried kidney beans pre-soaked for 4 - 6 hours and 2 medium fresh tomatoes.

1 Lb Ground Beef
1 16oz Can Dark Red Kidney Beans
1 16 Oz Can Stewed Tomatoes
1 Bottle Newcastle Brown Ale
1 Medium Yellow Onion
4 Large Garlic Cloves
1 4oz Can Tomato Paste
2 Tbsp Smoked Paprika
1 Tsp Black Pepper
1 Tsp Celery Seed
Several Splashes Tobasco Sauce
Several Splashes Worcestershire Sauce

Preheat oven to 375 degrees.

Remove the giblets from the chicken and rinse inside and out. Let the chicken sit for 15 - 20 minutes or until it reaches room temperature. 

Using a knife, make a few shallow slices into the skin of the chicken in a grid-shapped pattern. Pour the lemon juice on top of the chicken as well as inside the cavity.

Slice the lemon in half and place inside the cavity. Add the onions and rosemary. Lightly season the outside of the chicken with the black pepper.

Place chicken on rack in roasting pan and roast for 20 minutes. Baste with some of the lemon juice or squirt some more on top of the skin. Reduce the heat down to 350 degrees and continue roasting for another 50 minutes. Your chicken is done once meat temperature indicates 180 degrees in chicken's thigh. 

Serves 4

Sodium Content: 80

6 Skinless bonelss chicken thighs
1/2 Bottle low sodium barbecue sauce
4 - 6 Sandwich rolls