O.k. I haven't cooked as much low sodium as I'd like, but we have been experimenting. One of our favorite things is an experiment, but would/could be called Balsamic Chicken or Beef on Noodles. You can use any type of noodle as you like, as long as the sodium count is low (under 100 mg) per serving. Take an onion and a package of mushrooms and saute them in olive oil until they are carmelized..about 10 minutes. Add a 1/4 cup balsamic vinegar, 1/8 cup cooking wine or white wine, 1/8 cup no sodium chicken broth, and a tablespoon or two of brown sugar, and a teaspoon of pressed garlic. Put that in with the mushrooms and onions, and then remove from the pan. Add back a tablespoon of olive oil to the pan, add the cubed beef or chicken, saute until medium rare, and then add mushroom and onion mixture to the meat. If it doesn't thicken naturally, add one tablespoon of cornstarch mixed with water to the mixture and cook until thickened...serve over noodles. There is literally hardly any added sodium...comes to around 120 mgs, and is SOOOO good. Even if you aren't on a low sodium diet.
Balsamic vinegar and lemon juice are proving to be two really good flavor enhancers for most anything. We made a lower carb mashed potatoes this week too, using regular yukon gold potatoes and sweet potatoes, equal portions. We boiled the potatoes, added a stick of unsalted butter and a tiny bit of lemon juice, milk, no sodium chicken broth, and brown sugar to the potatoes. Sounds crazy doesn't it. But it was good. Go easy on the lemon juice but it adds a little zing that helps replace the lack of salt.
Mom is doing well by the way, in great spirits, and trusting that God heals.
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