Low Sodium recipes?

Hi,here's a recipe for Mushroom burger. Hope you like it : Makes 1 Burger Nutritional Information Sodium Per Burger: 63.7 mg Per Burger: Calories: 475.2 Protein: 29.8 g Carbohydrate: 51.9 g Dietary Fiber: 3.46 g Total Sugars: 11 g Total Fat: 16.6 g Saturated Fat: 7.187 g Monounsaturated Fat: 6.61 g Polyunsaturated Fat: 1.63 g Cholesterol: 76 mg Trans Fatty Acids: .191 g Total Omega-3 FA: .193 g Total Omega-6 FA: .004 g Potassium: 763.1 mg Sodium: 63.7 mg Vitamin K: 11.2 mcg Folic Acid: 68.9 mcg Ingredients 1 sesame sandwich bun (12.3 mg) 1 inner leaf Romaine lettuce (.48 mg) 2-ounces lean ground beef* (37 mg) 4 medium to large mushrooms, diced (3.68 mg) 1 thin or medium slice red onion, diced (.42 mg) 1 teaspoon honey mustard (5 mg) (3.3mg) 1 slice medium tomato (1.8mg) 1 ounce (slice) low sodium Swiss or Cheddar cheese** (3.92 mg) Mix mushrooms and diced onion into meat. Cook meat mixture in nonstick pan, pressing down hard to make it bun size. Toast the buns inner side only, let cheese melt on top bun. Layer mustard on lower bun. Add no-salt-added ketchup if you like. Place meat against the melted cheese when the meat is done. Close sandwich. Delicious.

Since my hubby is on a similar diet, I understand where your coming from, Grandpa Bob. I don't have any real low-sodium recipes but what I do is omit the salt in everything I make, replacing it with other seasonings like garlic/garlic powder, basil, thyme, pepper, etc. The burgers which hubby loves I make out of 90% lean ground beef, eggs,pepper,minced garlic, chopped onion and green or red bell peppers, whole wheat bread crumbs. He LOVES them and they are sodium free and low fat. I usually make 2lbs of ground meat with 2 eggs, 1 onion, 1 green pepper, tblsp of minced garlic (I buy it in a huge jar from Sam's club).Mix it all up and add pepper and bread crumbs as needed. You know how to cook them already so don't have to tell ya that. lol I usually don't measure so these measurements are not exact. No 2 burgers are ever the same with me as with meatloaf and other main dishes but they are all very yummy. Just ask my hubby and daughter. You can also buy NO-SALT and use that in place of salt although it's nasty on corn-on-the-cob. It's something you have to get use to or just do without like we do.

I found a pretty good site about this the other day while looking for some new recipe ideas. http://www.megaheart.com/kit_recipes_index.html There are all kinds of recipes on there. Hope that helps you some.

Sorry I have so laste in responding, as I have been falt out these past few days. This is somethiung I should be good at, as people in myfamily have allrgies & I have to cook a lot of healthy meals. I don't add any salt to my recipes, never, I usuallydon't use tinned or packaged foods. Now I gather that a low sodium diet would mean not using manufactured meats, most tinned foods & packet sauces, etc? Are you allowed to use a stock cube for flavour? Massel in Australia make a natural chicklen & beef stock with no added salt? Anyway, I am going to write here my recipe for Shephards pie, as I made it yesterday for My husband & his very elderly Mother. SHPEHARDS PIE Ingredients Mine meat (with no additives) potato carrots peas corn onion fresh parsley (or dried) grated cheese RECIPE Fry sliced onion in low fat oil (only need a little) Add mince, & fry until brown Add chopped carrots & any other vege you like. Simmer for about ten minutes. You may need to add a little water to stop burning. Add peas & corn. For added flavour & thickener, add a beef stock cube (if allowed), & thickener, such as corn flour, or arrowroot flour. If no stock cubes are allowed, add fresh herbs for a lovely flavour. Whilst frying mince & veges, peel & chop up pototoes, as many as you like. Boil until soft. Mash up, & add a little milk. Put all the mince/ vege mixture in a casserole dish. Spread the mashed potato on the top. Spread a little grated cheese over the top, plus dried parsley. Bake in the oven on a moderate temp for about 45 minutes until heated through. This is cheap, healthy & tasty. If you ar not allowed to use stock cubes at all, let me know, & I will give yoiu easy recipe for beef & chicken stock, which you can make & freeze in icecubes, for future use.

Yep, the easiest way to go would be to introduce Chinese, Japanese, and Thai cooking to your household. Just remember, in place of regualar soy and fish sauce, use a low-sodium soy suace (not available in most supermarkets!) Try this website to start: http://www.chinatownconnection.com/asian-food.htm

You asked for a recipe for salad dressing I am not sure however if this will taste anything like italian dressing because I haven't had italian dressing before. However I do like this dressing. Roasted Red Pepper Vinaigrette 1 Tbsp. (15mL) Mrs. Dash® Garlic & Herb Seasoning Blend 1 cup (240mL) roasted red peppers 2 Tbsp. (30mL) olive oil 2 Tbsp. (30mL) balsamic vinegar Combine all ingredients in a food processor or blender. Process until smooth. Makes 4 servings. Nutrititional Information Per Serving: Calories: 117;% of Calories from Fat: 54%; Total Fat: 7 g; Saturated Fat: 0 g; Unsaturated Fat: 5 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 38 mg; Potassium: 62 mg; Carbohydrates: 1 g; Fiber: 0 g; Protein: 4 g Broccoli Rice Casserole 1 tablespoon (15mL) Mrs. Dash® Original Blend 1 small onion, minced 1 teaspoon canola oil 2 cups (480mL) cooked brown rice 1 cup (240mL) 2% (reduced fat) cheddar cheese, shredded 1 1/2 cups (360mL) reduced fat sour cream 2 cups (480mL) cooked broccoli Vegetable cooking spray Preheat oven to 350°F (180°C). Heat canola oil in skillet and add onion, saute until tender. Spray 2 quart (2L) casserole with vegetable cooking spray. Combine onion, Mrs Dash® Original Blend, rice, cheese, sour cream and broccoli. Place in prepared casserole and bake uncovered for 25 minutes. Serve hot. Makes 6 servings; Serving size: 4.7 ounces (133.9g). Nutrititional Information Per Serving: Calories: 230;% of Calories from Fat: 55%; Total Fat: 14 g; Saturated Fat: 7 g; Unsaturated Fat: 6 g; Trans Fat: 0 g; Cholesterol: 45 mg; Sodium: 190 mg; Potassium: 210 mg; Carbohydrates: 20 g; Fiber: 1 g; Protein: 9 g; Vitamin A: 0%; Vitamin C 2%; Calcium: 20%; Iron: 0% Cauliflower Popcorn 1 head of cauliflower 3 tablespoons (45mL) olive oil 2 tablespoons (30mL) Mrs. Dash® Table Blend Preheat oven to 450°F (220°C). Cut out and discard cauliflower core and thick stems. Trim remaining cauliflower into florets the size of popcorn. Toss thoroughly in a bowl with olive oil and Mrs. Dash® Table Blend. Spread cauliflower on a sheet pan and roast for approximately 60 minutes, or until nicely browned (that's the carmelization process converting the dormant natural sugars into sweetness). Turn three or four times during roasting. The browner the florets, the sweeter they will taste. Serve immediately. Makes 8 servings; Serving size: 3.8 ounces (110.0g). Nutrititional Information Per Serving: Calories: 71;% of Calories from Fat: 67%; Total Fat: 5 g; Saturated Fat: 1 g; Unsaturated Fat: 4 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 32 mg; Potassium: 318 mg; Carbohydrates: 5 g; Fiber: 3 g; Protein: 2 g; I got several of my recipes from a little Mrs. Dash recipe book.