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Thread: Low Sodium Main Dishes

  1. #11
    Member Warm Hugs's Avatar
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    Yes my hubby was put on a 2000 mg sodium we were in shock over how much sodium was in everything. We cook from scratch never any processed foods. no salt tomato sauce etc. WE READ EVERY LABEL as we put into shopping cart. Its easy now hang in there after you get over the shock it becomes A NEW WAY OF LIFE !!!!
    Warm Hugs~~~ Pamela Margaret

  2. #12
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    I have a cookbook with heart healthy recipes. They recommended canola mayonnaise. The store only had one brand and the sodium was higher in it then it was the other mayonnaises. Really takes a lot of reading to make good decisions.

  3. #13
    Senior Member Pat75's Avatar
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    I have been low sodium for years I make my own salad dressing Lots of them on line and leave out the salt I make Emerils essence minus the salt and Bobby Flay has a rub that is fantastic and I make it minus the salt.You do not need new recipes just add some of these items and now you have flavor..I make my own sausage minus the salt and more of the spices Remember that lime or lemon Juice added just when cooking is done adds the taste as if it was salted.
    I'm an obsessive compulsive quilter and batik aholic. I make only king size quilts.

  4. #14
    Junior Member Whitney60's Avatar
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    Just a thought.. when I make chile or use canned veggies, I rinse them or strain them which cuts lots of salt from your meal. Then add a bit of dash. I never salt my chicken...It is so full of salt before you by it.. I rinse my chicken, put lots of seasonings and brown it with onions, then slow cook it on the stove until it falls apart.. yum Happy salt free cooking...

  5. #15
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    If you go out for an occasional meal, especially watch the coffee and glass of water. We live in a area with very hard water so everyone, especially all of the restaurants, use a water softener. If your coffee tastes a little off, or you water tastes just a little funny, it's probably softened water which is a nice word for salt water. And it will send your blood pressure sky rocketing. I've been cooking on a very low sodium menu for 25+ years, and it really is much easier to cook from scratch using herbs and spices. Even I do have to use a canned vegetable that I've purchased - I rinse the veggies in my colander - doesn't get rid of all of the salt, but it really helps.

  6. #16
    Super Member Sandygirl's Avatar
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    Quote Originally Posted by plainpat View Post
    Try no salt spices/seasonings in place of salt. Most salt is in food you buy,so cooking more yourself will help.Adding a small amount at the table is best. I have used Lite Salt for yrs. Costs more,but it tastes good....it's the only salt In the house.

    Mrs Dash is what I use.

    sandy
    Sandygirl

    Janome 9900 / Janome 9700 / Janome Decor 3050 / Janome 1100D serger
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  7. #17
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    I found a Bobby Flay rub that has only spices and pepper in it. I used it on chicken last night and it was really good.

  8. #18
    Super Member Elisabrat's Avatar
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    use lots of spices one and a bit of cayenne not enough to burn your mouth makes one feel like they used salt. it is as satisfying in my minds eye.

    Meal: cooked pasta.. unsalted butter in frying pan melt slow do not brown.. add about a dozen half tomatoes, three or four nice sized minced garlic cloves, cook one or two minutes.. just enough to get that garlic infused in the butter and tomatoes.. add a handful say 1/3 to 1/2 cup basil that you have cut into slivers quick coat the basil, one more minute toss over pasta with a sprinkle of parmesean on the pasta. just enough for flavor not enough to overload your pasta. this works on rice too.. I make my own stock, one chicken water to cover and one onion. celery and carrots based on your flavor desire. boil on hour. you have chicken to eat and the stock to freeze so you can make food without all the extra sodium. canned anything will kill you so give it up instantly. boxed things too.. easiest way to watch sodium is to make it fresh from scratch. if you do this in bunches you can freeze stuff so its not all work everyday. good luck it takes a bit to get used to.. but suddenly you realize just how salty things are.. I am on a limited salt diet too, kidney failure .. low sodium helps me not put on the water that is so hard to take off and not hurt your heart doing it. I am addicted to a bit of cayenne now.. any pepper is way better than salt ever was. going without no so easy but reducing it is
    Linda
    Here today... why what a lucky bunch we are.

  9. #19
    Super Member sewingsuz's Avatar
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    I found a ranch dressing that is made from yogurt and It has only 65 calories to two tablespoons and low sodium. Look for it. I will not be home for awhile and cannot tell you the brand but it is great.
    Suzanne
    Asking a seamstress to mend is like asking Picasso to paint your garage.

  10. #20
    Senior Member
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    The problem with not using salt is that when you go out to dinner, everything tastes extra extra salty. Sort of ruins the meal. You have to watch shell fish and other sea food as they can be really high in sodium. I cook everything from scratch too and just leave out the salt. It takes a little while to settle into a no salt diet, but once you start gathering recipes and get to know what to avoid, and see how really easy it can be, it'll not be such a hassle as it was for me at first.
    Penny

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