And a Few More Things...

1) It does not matter how many brands of low-salt or no-salt peanut butter you buy - if your kid is not a peanut eater to begin with, eliminating the salt is not going to change that scenario.

2) It is possible to make a no-salt pizza dough, but it is a whole lot easier if you remember to put the setting on dough and not bread. Oops. Low-sodium bread crumbs maybe?

3) Featuring recipes with pictures would be a good idea, if only my family wasn't so hungry by the time I get dinner pulled together. Usually, we are halfway through the meal when I remember I wanted to take a picture. I don't think anyone would appreciate those pictures.

4) It is possible to make no-salt dill pickles that are apparently quite appealing to someone whose taste buds are adapting to this whole new low-sodium thing.

5) Frosted Mini-Wheats have no sodium. None. Zippo. Nada milligram. But the chocolate version preferred by the low-sodium gal? 240mg per/serving. Bummer.

6) There exists such a thing as no-salt added ketchup.

7) Companies that put the basics of their nutritional information on the front of the package are doing a great service for moms like me, and the poor shelf-stockers who come in at night and wonder why so many of their cans are turned backwards.

8) There may or may not be such a thing as low-sodium Worcestershire Sauce. Two states, four cities and eight stores later, I am leaning towards not. Although I have cooked with Worcestershire Sauce for years, I have no idea what it is. Maybe the European answer to soy sauce? (If it wasn't for spell check, this little low sodium fact would have not made the list.)

9) Five Guys is a fairly good choice for dining out if you are limiting your sodium intake. They were even nice enough to set aside one portion of our fries before salting them.

10) Another pizza tip - read the dough recipe carefully. It might actually make two crusts and not one. You won't realize this when you roll the dough out. It's not until you look in your oven and see your thin crust pizza looking like a Chicago style pizza on steroids that you will begin to think you should pay better attention to the fine print at the bottom of the recipe. Or maybe it's time to get new glasses.

This is the low sodium pizza - no salt in the crust or sauce, half Swiss cheese to lower the sodium content even more. 

This one wasn't quite as low sodium, but that's okay because the low-sodium gal doesn't like shrimp. You can't tell, but there's some fresh basil under the cheese. This was before the crust blimped up like the Pillsbury Dough Boy.

*** Again, sorry that there are only before pictures and none after they came out of the oven. The time from oven to mouth was so short that I wasn't able to snap any more pictures. Recipes to follow once we get them perfected.