No, I didn't say that they were unhealthy, I said I know they are healthier (they have more nutrients than fresh) but I just can't stand them. Freezing ruins the taste and texture of most foods for me.
I would counter your premise that frozen fruits and vegs are unhealthy, but that's not your question. Those that are frozen without anything added can be a healthy part of your pantry, especially in locations (such as mine) that don't have access to year-round good produce.
I'd go with the suggestion to see a nutritionist/dietitian.
I second Kris' suggestion to see a registered dietitian. Your husband's doctor should be able to give him a referral to see one, and that person can create a meal plan specific to his needs. Once you have that, then it might be easier for you to make adjustments based on the needs and preferences of the rest of the family.
Hope that helps,
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I had lots of years of severe dietary restrictions - at one time I cooked 2 separate main parts of meals - one for hubby who had Crohn's Disease and Kidney issues, one for my son who had severe allergies and couldn't take dairy and a few other things, and then my daughter and I had bits of both, altho' I have food allergies and intolerances, too, so had to be careful.
Where it comes to your soups and casseroles, by using pepper (black or white) or herbs - like mixed herbs; basil; etc. - it is easy to reduce the sodium without noticing. Just make sure you don't go using commercial stocks.
It might be helpful if you ask your husband's Dr for a referral to a Dietitian given that he has medical conditions which are affected by diet. That way you get qualified advice as it pertains to him, and also benefit you.
I have three issues I am working with in planning meals. The first is that my husband has many dietary restrictions due to congenital health conditions. He is diabetic, and has heart and kidney issues. He does NOT need to lose weight nor does he want to. He is supposed to keep his protein under 100 grams a day, carbs under 100 grams a day and saturated fats under 30 grams. He also has to keep his sodium between 1000 and 2000 mg daily. In order for him to get enough calories to maintain his weight and still stay under the limits the doctor gave him he has to get a fair amount of unsaturated fats from things like nuts, nut butter, coconut milk, coconut oil, olive oil, avocados, and stuff like that.
I am a pretty picky eater too. I was vegetarian for many years and do not like any meats besides chicken breast and shrimp. I also think frozen and canned fruit and vegetables are an affront to food. I know frozen have more nutrient than fresh and are cheaper, but to me they are inedible.. I have a hard time with non fat dairy too unless it's used in very small amounts. I have used nonfat plain yogurt in marinades but would never eat it as yogurt. Same think with skim milk. Fat free cheese and mayo, I won't even touch. What in the h*** is it made of? It's not real food.
Lastly we need to stick to a budget of 500 a month for groceries for two adults and one teenager who eats a ton. That includes household, personal care, and OTC meds. Luckily my daughter will eat pretty much anything.
So far we do lots of salads with grilled chicken. Some store bought dressings but I am trying to make my own more to control sodium levels. We make spaghetti and use the no salt added tomato sauce and soy "meat" crumbles. We do beans in the crock pot with garlic, carrot and onion or Cuban style with peppers and cilantro. We do stir fry with chicken, shrimp, or tofu. I am going to start making some of the Ethiopian dishes we like with lentils and vegetables. I am still trying to figure out how to do low sodium soups that aren't bland as beck but I have yet to figure that one out. I work full time and commute 3 hours each day so I will not be making my own stock or anything.
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