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Using a food processor, chop up the basil leaves, garlic and pine nuts.

Add the olive oil and cheese and blend in the processor until smooth.

Add a squirt of lemon juice, blend in the processor for another 2 seconds and you're done.

Serve immediately or refrigerate for up to two days.

Serves 4 as a condiment.

Sodium Content = 60 mg serving

1 1/2 Cups Francesco Rinalidi No Salt Added Pasta Sauce
20 Oz Fresh baby leaf spinach
2 Garlic cloves crushed
1/4 Cup Pine nuts
1/4 Cup Red wine
Black Pepper
Splash olive oil

Heat the olive oil in a pan and then add in the spinach and black pepper to taste. Stir until slightly softened. Add the garlic and pine nuts. Stir for one more minute and then add the red wine. Pour in the pasta sauce and stir.

Place a lid on the pan and turn the heat down to low. Allow to simmeer for 10 - 12 minutes. 

Serves 3 - 4.

Sodium: 75 mg per serving.

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