Blog on saving money and living on a budget in CT.
Your body adjusts to low salt easily---and doesn't the salty stuff taste saltier than ever when you do have it? I've been low salt for over 40 years and if I do eat something salty, I drink water the rest of the day to make up for it. I do like my Prego spaghetti sauce, but I find that adding a 15 or 26 oz jar of diced or pureed tomatoes with NO salt is a good way to stretch the salt out over more servings. I buy the Heart-Healthy Prego to begin with, and do add some extra "Italian seasoning" to the pot as well. That will generally give me a couple meals worth of sauce, and sometimes enough left for a pizza as well. It always gets used in something.My latest efforts are to cut down on red meat servings even further. I have a couple meatless recipes from the Prudent Homemaker that I want to try, probably after the holidays. In the meantime, I'm making my 12 oz of ground meat stretch for 2 meals for 2 people. Realized today that I have in my freezer, already cooked and sliced or chopped sirloin tip, pork shoulder, ham, and turkey. I foresee some casseroles in our future!!
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