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JXNCHICORY's Photo JXNCHICORY Posts: 2,737
1/31/09 9:16 P

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Yes, the Lorraine Swiss I mentioned before is one of them, and it's pretty good.
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If we are to go on living together on this Earth, we must all be responsible for it.
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1/25/09 1:03 A

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Low-fat swiss cheese, in some brands is also low-sodium! There are three or four brands where their reduced-fat swiss also has 80 mg or less of sodium

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JXNCHICORY's Photo JXNCHICORY Posts: 2,737
1/23/09 11:28 P

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I was very bad today. I'd bought some canned spaghetti O's intending to donate them to a food bank, but I ate the canful for lunch. That alone was too much sodium for the whole day! I'd also eaten a taco salad for supper with friends at a restaurant last night, so I was already feeling it in my fingers and ankles.
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I've also been eating low-fat string cheese, but it's not really very low in sodium.

If we are to go on living together on this Earth, we must all be responsible for it.
~ Kofi Annan

To cherish what remains of the Earth and to foster its renewal is our only legitimate hope of survival.
~ Wendell Barry

Nancy in Michigan


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JXNCHICORY's Photo JXNCHICORY Posts: 2,737
1/14/09 10:28 P

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Bunrab,
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So glad you liked them! I've been stretching out my supply, just eating 6 (one serving) at a time. I like them topped with a little tuna "salad" for lunch, or in soup. I like that they are whole wheat, so they have some protein content. Most of all, though, I like that they're low-sodium. I've been pretty good about logging my nutrition for quite a while. I managed not to add any weight over the holidays, and now I'm working at slowly losing that next 12-15 pounds. Summer always gives me some trouble with water retention.

If we are to go on living together on this Earth, we must all be responsible for it.
~ Kofi Annan

To cherish what remains of the Earth and to foster its renewal is our only legitimate hope of survival.
~ Wendell Barry

Nancy in Michigan


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1/14/09 5:20 P

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Chicory/Nancy, I polished off a box of them in just a couple of days - they are tooo tasty! Yes, a little blander than regular Triscuits but still so much tastier than most low-sodium crackers. One day's lunch was all Triscuits and lo-so swiss cheese!

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ANGELFACES_102's Photo ANGELFACES_102 Posts: 771
1/12/09 9:43 P

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Hey there all,
The American Heart Association's Low Salt cookbook? Anybody pick up their 3rd edition? There are some awesome recipes in there. One of my major downfalls is salad dressing. I like Balsamic Viniagrette, but it gets old after awhile. This has some other dressing recipes that made me want to eat salads again!! Just thought I'd share in case no one has seen it yet!

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JXNCHICORY's Photo JXNCHICORY Posts: 2,737
1/12/09 4:55 P

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Hey Bunrab,
I found that website and looked up the ketchup. They have lots of No-salt added items there that look really delicious! Thanks for the tip!

If we are to go on living together on this Earth, we must all be responsible for it.
~ Kofi Annan

To cherish what remains of the Earth and to foster its renewal is our only legitimate hope of survival.
~ Wendell Barry

Nancy in Michigan


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1/12/09 4:30 P

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Hey Kelly BunRab,
What did you think of the Triscuits? I thought they were a little bland tasting, but not too bad. I usually top them with some tuna salad anyway, and they do have MUCH less sodium than a slice of bread.

If we are to go on living together on this Earth, we must all be responsible for it.
~ Kofi Annan

To cherish what remains of the Earth and to foster its renewal is our only legitimate hope of survival.
~ Wendell Barry

Nancy in Michigan


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JXNCHICORY's Photo JXNCHICORY Posts: 2,737
1/10/09 3:12 P

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I have discovered that, in my grocery store's deli department, the Lorraine Swiss brand of cheese, the low fat variety is also low sodium. If you like a strong-flavored cheese, it's quite good, I think.

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If we are to go on living together on this Earth, we must all be responsible for it.
~ Kofi Annan

To cherish what remains of the Earth and to foster its renewal is our only legitimate hope of survival.
~ Wendell Barry

Nancy in Michigan


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JXNCHICORY's Photo JXNCHICORY Posts: 2,737
1/8/09 3:16 P

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The town where I grew up, Bowling Green, Ohio, used to have a Heinz ketchup factory. Lots of tomatoes were grown by the farmers in the northwest Ohio and southeas Michigan area, and were harvested by hand back then using mostly migrant labor. Every fall the whole town would smell like ketchup! for a few weeks. We always had ketchup in the fridge, I guess. And I suppose, when my kids were still with me, we did then, too. Now, living by myself I just don't seem to think about it. Maybe it's one of those things I just don't miss. If I have to eat a burger, I order it with only lettuce and extra tomato slices, and then usually only eat half the bun because of the salt in the bread.

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Although I used to enjoy cooking very much, I really don't cook anymore because when I eat Healthy Choice dinners or Lean Cuisine entrees I get automatic portion control and I know just exactly what's in the meal without doing any calculating or guessing. I can just read the nutrition label. And it saves me a great deal of time, too, of course. The only problem is I really dislike having all that packaging even though there's virtually no cleanup, just recycling.

If we are to go on living together on this Earth, we must all be responsible for it.
~ Kofi Annan

To cherish what remains of the Earth and to foster its renewal is our only legitimate hope of survival.
~ Wendell Barry

Nancy in Michigan


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1/6/09 1:25 A

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I went grocery shopping this evening, and found the Hint of Salt crackers! Tomorrow's snack!

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JXNCHICORY's Photo JXNCHICORY Posts: 2,737
1/5/09 9:37 P

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I guess I can't remember the last time I had ketchup! I used to buy a low-salt one that was made by Hunt's if I recall correctly. Now I guess I'm more apt to just eat some grape tomatoes.

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If we are to go on living together on this Earth, we must all be responsible for it.
~ Kofi Annan

To cherish what remains of the Earth and to foster its renewal is our only legitimate hope of survival.
~ Wendell Barry

Nancy in Michigan


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1/5/09 8:53 P

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The "Hint of Salt" crackers sound great!
For ketchup, I like Texas Sassy Tequila Ketchup - one place that sells it is www.healthyheartmarket.com - we use it for all kinds of things. Zero sodium!

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JXNCHICORY's Photo JXNCHICORY Posts: 2,737
1/4/09 10:58 A

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Personally I really enjoy Nabisco Triscuit crackers, and they previously had a lower sodium version that I'd not seen on my grocery shelf for a while. This week, however, I purchased a new "Hint of Salt" "low sodium choice that has only 50 mg of sodium in 6 crackers, which I believe is roughly about 1/3 of what's in their other varieties.

Because most breads are extremely high in sodium I like to mix drained tuna with a little non-fat, low sodium salad dressing and eat that on Triscuits. This new variety will make that even better!

If we are to go on living together on this Earth, we must all be responsible for it.
~ Kofi Annan

To cherish what remains of the Earth and to foster its renewal is our only legitimate hope of survival.
~ Wendell Barry

Nancy in Michigan


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GINITONIC's Photo GINITONIC SparkPoints: (0)
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9/27/08 4:25 A

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Do you know what your doctor recommends as to the maximum daily sodium intake per day? I have a lot of low sodium recipes I've created and would be happy to share. I do NOT have the exact sodium content but I think with research on.

http://www.nutritiondata.com/mynd/myreci
pes/welcome?returnto=/mynd/myrecipes

you can enter the recipe, and it will tell you all the nutritional values.


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LEOMOM86's Photo LEOMOM86 Posts: 429
9/26/08 5:12 P

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Wow those recipes look great!! I've been cutting back on my sodium intake, because I've been swelling up a lot, and figured It probably had something to do with that.. I'll have to try those recipes!!

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9/12/08 5:27 P

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For those who like Ketsup but thought it was out of the question because of sodium, look for low sodium and no salt added versions. I found Heinz has one. Just for me personally, mustard is not an option since I gag at even the smell of it. Check at your local store. I found it at Vons/Safeway myself.

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CHEFATHEART's Photo CHEFATHEART Posts: 1,204
8/9/08 5:36 P

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Hi, I hadn't even thought of that. I plan on cooking with my slow cooker this week so I can double the recipe and make the bread. Sounds really good

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8/9/08 5:19 P

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I've made a cornbread not too different from that in the past. It tastes great with hot bean (vegetarian) chili (beans, tomatoes, and the usual stuff that makes it chili - I've got a recipe for vegetarian chili somewhere) spooned right over it, as a meal - sprinkle a little bit of cheese over it (1 tsp of blended shredded cheese with 180 mg or fewer per 2-tbsp serving won't add much sodium) and top with cilantro, and you've got a complete meal with balanced protein and several servings of veggies! I love cornbread.

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CHEFATHEART's Photo CHEFATHEART Posts: 1,204
8/9/08 8:44 A

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South Of The Border Bread

A great accompaniment to your next Mexican meal.

1 c Water
2/3 c Frozen Corn
2 T Unsalted Butter
2 T Green Chili Peppers,Chopped
3 1/4 c Bread Flour
1/3 c Cornmeal
2 T Sugar
1 1/2 t Yeast

Place ingredients in bread maker in order recommended by
manufacturer. Process on white bread cycle. Makes a 1 1/2 pound
loaf.

Yield: 12 Servings

Per Serving:
182 Calories
5 g Protein
3 g Total Fat
1 g Saturated Fat
0 g Polyunsaturated Fat
1 g Monounsaturated Fat
34 g Carbohydrates
1.5 g Fiber
9 mg Sodium
79 mg Potassium
5 mg Cholesterol
Diabetic Exchanges
2 Starch
0 Fruit
0 Milk
0 Other Carbohydrates
0 Vegetable
0 Lean Meat
0 Very Lean Meat
0.5 Fat



CHEFATHEART's Photo CHEFATHEART Posts: 1,204
8/9/08 8:43 A

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Roasted Garlic Mashed Potatoes

These make a flavorful addition to any meal, spicing up a piece
of plain grilled meat.

4 Red Potatoes,Cubed
1/2 t Roasted Garlic
2 T Unsalted Butter
2 T Cream Cheese
1/4 c Skim Milk
1 T Fresh Parsley
1 t Chives

Cube the potatoes (you may peel them or leave unpeeled). Place
in a saucepan of water, bring to a boil, and simmer until they
are soft, but not mushy. Drain very well. Place potatoes in a
large mixing bowl; add garlic, butter, milk, cream cheese. Beat
until desired consistency, adding more milk if needed, then add
the chives and parsley and mix well.

Yield: 4 Servings

Per Serving:
198 Calories
6 g Protein
8 g Total Fat
5 g Saturated Fat
0 g Polyunsaturated Fat
2 g Monounsaturated Fat
28 g Carbohydrates
4.4 g Fiber
44 mg Sodium
377 mg Potassium
24 mg Cholesterol
Diabetic Exchanges
1.5 Starch
0 Fruit
0 Milk
0 Other Carbohydrates
0 Vegetable
0 Lean Meat
0 Very Lean Meat
2 Fat


CHEFATHEART's Photo CHEFATHEART Posts: 1,204
8/9/08 8:41 A

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Roasted Garlic

Roasted garlic is the hot new ingredient in packaged mixes and
well as restaurant menus. It adds a mild garlic flavor without
being overpowering. And it's easy to make at home, even without
one of the clay garlic roasters that you'll see advertised.

1 Whole Garlic Pod
1 T Olive Oil

Hold pod of garlic on the side, take a sharp knife and cut the
pod about 1/4 inch from the top all the way across, exposing the
raw garlic cloves. Place on a baking sheet covered with aluminum
foil. Pour and rub in olive oil in to the top of the garlic. Bake
in a 325-degree oven for about 45 minutes to an hour or until
garlic is soft, remove and let cool. Separate each garlic clove
from pod and pinch at the stem end to remove the garlic paste.
Cover and refrigerate.

Yield: 8 Servings

Per Serving:
15 Calories
0 g Protein
2 g Total Fat
0 g Saturated Fat
0 g Polyunsaturated Fat
1 g Monounsaturated Fat
0 g Carbohydrates
0 g Fiber
0 mg Sodium
1 mg Potassium
0 mg Cholesterol
Diabetic Exchanges
0 Starch
0 Fruit
0 Milk
0 Other Carbohydrates
0 Vegetable
0 Lean Meat
0 Very Lean Meat
0 Fat


CHEFATHEART's Photo CHEFATHEART Posts: 1,204
8/9/08 8:40 A

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Honey Grilled Pork Chops

A quick and easy grill recipe for a summer evening. You could
make a little extra of the marinade and put in on zucchini slices
while they grill as a side dish.

4 Boneless Pork Chops
2 T Honey
1/4 c Worcestershire
1/4 t Black Pepper
1/4 t Garlic Powder

In a shallow glass dish or bowl, mix together honey,
Worcestershire sauce and spices. Add pork chops and toss to coat.
Cover and refrigerate for no more than 4 hours to marinate.
Lightly oil grill and preheat to medium. Remove pork chops from
marinade. Grill until cooked through, 20 to 30 minutes, turning
often.

Yield: 4 Servings

Per Serving:
179 Calories
20 g Protein
6 g Total Fat
2 g Saturated Fat
1 g Polyunsaturated Fat
3 g Monounsaturated Fat
12 g Carbohydrates
0.1 g Fiber
100 mg Sodium
500 mg Potassium
48 mg Cholesterol
Diabetic Exchanges
0 Starch
0 Fruit
0 Milk
0.5 Other Carbohydrates
0 Vegetable
1 Lean Meat
2 Very Lean Meat
0 Fat

CHEFATHEART's Photo CHEFATHEART Posts: 1,204
8/9/08 8:39 A

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Tomato Gravy

This makes a good breakfast over biscuits or with mashed potatoes
for dinner.

2 T Oil
1/4 c Onion,Chopped
2 T Flour
2 c Tomatoes,Chopped
1 c Skim Milk
1/4 t Black Pepper

Sauté onion in oil. Stir in flour and brown. Add tomatoes, with
juice; stir as gravy thickens. Add milk, a little at a time, and
pepper, and cook until gravy is of desired thickness.

Yield: 4 Servings

Per Serving:
119 Calories
4 g Protein
7 g Total Fat
1 g Saturated Fat
4 g Polyunsaturated Fat
2 g Monounsaturated Fat
11 g Carbohydrates
1.1 g Fiber
43 mg Sodium
299 mg Potassium
1 mg Cholesterol
Diabetic Exchanges
0 Starch
0 Fruit
0 Milk
0 Other Carbohydrates
1 Vegetable
0 Lean Meat
0 Very Lean Meat
1.5 Fat


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