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Since I cook almost salt-free, I came up with a spicy seasoning for ribs, chicken and chops. I mix equal amounts of white pepper, cayenne pepper, black pepper, paprika, onion powder and garlic powder. I make a big batch, then store it in a cool dry place for up to 6 months. It’s a zesty seasoning to have on hand. Marcia G., Davenport, Iowa
When cooking with ground turkey in recipes for lasagna or spaghetti sauce, I increase the amount…
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Here’s a great tip a friend shared with me. To make a no-fat dill sauce to serve with salmon,…
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