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Apple Jacks cereal with skim milk, but only a little more than half of the suggested serving size Bacon, egg, and cheese sandwich on buttered white bread (that was lunch) Wheat Thins (new Parmesan and Basil variety), about 12-15 crackers Chicken and Rice dish with green peppers, tomatoes, soy...

It was her show that made me realize you don't have to eat much salt before you've gone way over your daily allowance of sodium. Something like one teaspoon of salt is all you should consume in a day. I just never paid attention to that before. I've made a few of her recipes, some of which I...

A lot of low fat food items have more sodium in them than the ones that are not lower in fat.

For years, our family would spread butter on the corn on the cob with a knife. I always sat there at the table wondering why the heck there wasn't a better way to do it, since everyone's butter just slid of the corn onto the plate. Then, in my teens I think, my Mother began putting a small...

Ever since I realized that one teaspoon of salt has somewhere around 2300 milligrams of sodium, which is about the same as our recommended daily allowance, and knowing how bad for us salt is, I've been drastically cutting back on salt intake. I no longer salt pasta water, I don't add salt to...

I always used to put the chicken pieces in the egg first and then the breading. The crispy layer always fell off of the finished product. Then someone on Food TV was breading chicken and did the "flour/egg/breading" thing, so I tried it and it works so that is what I do now.

I prefer the stove top method. One cup rice, two cups water, several turns of the pepper mill, sometimes a tablespoon of butter. Place all in sauce pan, cover tightly, bring to boil quickly. Reduce heat to low simmer, still covered, set timer for 14 minutes. Remove lid and fluff with fork. I...