Hi Deb,

I'm glad you liked those recipes that you tried, and I see Elly and Terri have given you some good ideas and recipes here. I noticed, when I was searching for recipes for Elly, that lunch is a problem. There's just not much in the way of low-sodium foods for that meal, but here's one I found from Weight Watchers.

I don't think you can leave salt out of a bread recipe, but I do know that French and Italian breads are supposed to be good choices for both low-fat and low-sodium purposes. I have a few bread recipes that I'll post for you to look over, as well as a potato salad recipe, and I'll post these (and anything else I see) individually under their names.

I haven't come across any suitable simple casserole recipes yet but I'll keep looking if you'll check back at this post from time to time.

CHEESE & CHILI ROLLS
(Makes 4 Servings)

1 large plum tomato, seeded and chopped (peeled, if desired)
1-1/2 ounces sharp cheddar cheese, shredded
1/2 medium pickled jalapeno pepper, drained, seeded and minced
4 flour tortillas (6" diameter)

Preheat oven to 350 degrees. Line a baking sheet with foil.

In a small bowl, combine tomato, cheese and jalapeno pepper.

Divide cheese mixture evenly among tortillas. Roll tortillas to enclose filling; secure with toothpicks. Place on prepared baking sheet; bake 10 to 15 minutes, until cheese is melted and rolls are piping hot.

Calories 111; Total Fat 5 g; Sodium 190mg; Fiber 1g.


Deb, I've made a variation of this recipe that I like very much. I use reduced-fat shredded cheddar and fat-free flour tortillas, and substitute a milder chili pepper (red bell pepper strips are also good). I wrap the filled tortilla in a paper towel and put it in the microwave for about 20 seconds, and it's really tasty.

Janet