Low sodium recipes WANTED

If you like crock pot recipes, I made this tonight:
http://www.sixsistersstuff.com/2012/02/slow-cooker-creamy-ranch-pork-chops-and.html

I liked it because she gave a recipe for both the seasoning and the cream of chicken soup. So I made those myself to save on sodium. The cream of chicken homemade had 270 and the pork with ranch dressing mix was just over 300 sodium (6 servings). I'm not sure if thats low enough for what you are looking for, but just making your own seasonings and cream of ____ soups can help cut down a lot when doing crock pot recipes

Verde Turkey Burgers
Makes 4 servings
Ingredients

1 poblano pepper
1 Hatch or Anaheim (California) chili
20 oz. ground turkey (93% lean)
Zest of 1 lime
1 Tbsp. cilantro, finely chopped
1 Tbsp. red onion, finely chopped
1 tsp. light mayonnaise
Black and red pepper, to taste
Olive oil
4 slices of pepper jack cheese
4 Hamburger Buns
1/2 cup Guacamole (recipe on blog I just omit salt)

Directions

Pre-heat grill to medium-high heat for 10 minutes.

To grill the chilies: Place chilies on the grill. Grill for five minutes on each side on medium high heat. Remove chilies and cover with plastic wrap. When chilies are cool enough to touch, peel off the skin of the chilies. Cut chilies in half from stem to tip, remove seeds, stem and veins. Chop into small dice.

For burgers: Combine turkey, lime zest, cilantro, onion, mayo and peppers gently. Shape mixture into four patties, making the patties thinner in the middle then the edge. Coat hands in a little olive oil and rub on the outside of each patty.

Grill, covered with grill lid, 6 minutes. Flip burger and grill covered for another 4 minutes. Top each burger with 1 slice of cheese. Continue to cook 2 minutes until cooked through and cheese is melted. Place hamburger buns on the top rack of the grill to toast while cheese is melting. Assemble burgers in this order; bottom bun, chilies, burger, guacamole and top bun.

Low Sodium Chili
http://soupspiceeverythingnice.blogspot.com/2014/09/low-sodium-chili.html
Serves 4

Ingredients

2 Hatch or Anaheim (California) green chilies
1 lb. 93% lean ground beef
1 small onion, diced
1 rib celery, chopped
15 oz. can no salt added diced tomatoes (liquid included)
15 oz. can no salt added red kidney beans (liquid drained)
15 oz. can no salt added pinto beans (liquid drained)
8 oz. can no salt added tomato sauce
1 cup water
2 Tbsp. chili powder
1/2 Tbsp. ground cumin
1/2 tsp. ground black pepper
1/8 tsp. red pepper flakes
1/4 tsp. garlic powder

Directions

Pre-heat grill to medium-high heat for 10 minutes.

To grill the chilies: Place chilies on the grill. Grill for five minutes on each side on medium high heat. Remove chilies and cover with plastic wrap. When chilies are cool enough to touch, peel off the skin of the chilies. Cut chilies in half from stem to tip, remove seeds, stem and veins. Chop into small dice.

Heat a Dutch oven to medium high heat. Brown beef over medium heat breaking into small pieces with a spoon. When beef is brown, add the remaining ingredients stirring to combine thoroughly. Over medium heat, bring to a simmer. Reduce the heat to low, and continue simmering covered 50−60 minutes, stirring occasionally. Serve and enjoy!

The question for me is, what kind of recipes did you use so far or which recipes did you type into myfitnesspal? I'm on a low sodium diet and I started by switching all ingredients to the lowest sodium version I could get. So Chili will be made with no salt added kidney beans, any chicken recipe has now the Kroger simple truth chicken as a base as that has not any "solution added". I have not yet done many crockpot recipes, just starting that now as it starts getting a little cooler here and crockpot time starts, but overall I manage to get most days in with below 1500 and still eat many yummy dishes. My best advice is to start with the low sodium ingredients. That made a huge difference in the intake.

This was amazing! My dear sister a salt shaker even loved it. The blogger and the blog is a wealth of information.

http://lowsodiumblog.com/2012/07/sues-greek-roast-lemon-chicken-kota-lemonato/

My family has a history of HBP, so I have been eating a low-sodium diet since I was a kid. Rather than give you recipes, let me make a few suggestions so you can adjust the recipes you already make at home.
*Beans: Cook from dried. Don't add salt until they are mixed in with your recipe and you can adjust the seasoning at that point. Add a couple bay leaves to add a nice flavor, but won't overpower your recipe. This is cheaper, lower in sodium, and the taste is so much better!
*Low Sodium: If you have a choice, choose low sodium. For example: canned tomatoes come in traditional and low sodium, soy sauce has a low sodium option.
*Omit the Salt: If you are using canned tomatoes, beans, soy sauce, sauces in general, just omit the salt that is in the recipe (often as listed "salt to taste.")
*Make your own: I make my own A-1 sauce (freeze in ice cube trays), salad dressings (healthier and cheaper), chicken broth (use the leftover bones from another meal) and vegetable broth (add scraps to a ziploc bag, adding throughout the week until it's full) and don't add extra salt. Freeze in small containers to use in recipes.
*Use Fresh and/or frozen: Substitute fresh when possible. Try frozen, they have less salt. I always have frozen peas in the freezer to add to fried rice, spanish rice and soups. Recipe call for a can of tomatoes? Try cutting up fresh tomatoes as a substitute. Like canned corn in your cornbread? Cook up a few ears of corn when in season, shave the kernels off and use that instead (freeze the rest). You'll be amazed at the difference of flavor!
*Herbs and Spices: Start using more herbs and spices. This adds flavor without the added sodium. Experiment with Mrs. Dash or try Penzey's spice mixes.
*Lemon and lime juice: If your recipe calls for citrus, add a bit more for added flavor. I often add up up to twice the recommended amount--but be careful, always add a small amount, taste, then add more if needed.
*Table salt: Don't use it. Keep it off the table at home. Taste your food first before you add the salt from the shaker.
*Adjust your taste buds: Let's face it--salt makes food taste better! Learn to like food with less salt. It takes time. After awhile you'll find you are able to really distinguish flavors and enjoy your food more with less salt!

Read labels and buy low sodium options - most basic ingredients have a low sodium alternative. Don't add salt use herbs or spice blends like Mrs. Dash.

I use Mrs Dash's marinades with my meat whenever possible, since it's sodium-free. The Garlic and Herb variety is good with chicken!

Also, I used to buy pre-packaged cous cous that already had seasonings and it's high in sodium, so I found some plain and season it with sodium-free seasonings.

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Harissa is a good low-salt replacement for many condiments. Its easy to make or buy. Don't use Sriracha, its crazy salty.

Foods that have a lot of flavor or spice don't need any salt. My wife makes a salt-free curry that is great. She made salt-free stuffed peppers. Today I made a chicken stir-fry without using soy sauce(even the low-salt version is crazy bad). I used Harissa and apple cider vinegar. Its hard to give the recipe for anything my wife makes because she never measures.

Balsamic vinegar is another great item to have on hand.
Google "The Sodium Girl" she avoided a kidney transplant by eating low salt, and shares her recipes and experiences in her blog.

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I think you could go ahead and make the recipes, just use lower sodium ingredients like no sodium chicken broth, soy sauce or etc. Add no extra salt.