An Old Favorite

So tonight’s dinner was one of our regular dinners.  We had Cavender’s potatoes, corn (frozen), and green beans (canned).  We had to use canned green beans as we hate the thought of not using them or throwing them out.  A serving of canned green beans, which is ½ cup, had 390mg of sodium.  That is so crazy!  We had frozen corn, which has 0mg of sodium.  Now the best part of this dinner is actually a recipe from my mom, Cavender’s potatoes.  This recipe is really easy and super tasty.  And the best part is there is a sodium free (0mg) version of Cavender’s All Purpose Greek Seasoning.

Cavender’s Potatoes

4-6 potatoes (red or gold, skin on or off, we go skin on)

Cavender’s All Purpose Greek Seasoning

2 tablespoons of butter

2 tablespoons of water

You cut the potatoes up into chunks and put them in a glass microwaveable dish.  Add the water, Cavender’s, and put the 2 tablespoons of butter on top.  Wrap in saran wrap and cook for 20 minutes.  Then voila. 

My parents usually cook the Cavender’s potatoes on the grill by wrapping it in foil.  It’s good either way.

Clay also tried the 0mg sodium ketchup.  He said that it had the same after taste as the spaghetti sauce, but that it wasn’t as bad as the spaghetti sauce.  Since tomorrow is my day off (I’m totally sleeping in) I am going to try to tweak the spaghetti sauce.  Once of my co-workers suggested that I pour all the sauce in a pan and add fresh garlic, oregano, a bay leaf and other Italian seasonings to see if that helps with the flavor.  I’ll have Clay choose one of the recipes from the low sodium cookbook for dinner tomorrow.