OddDitty Member

I LOVE THIS LADY, too bad she's gone now :(

While it may be lower in calories than milk, its also significantly higher in sodium, so if you're sodium restricted, this transition may not be for you. Also, there is quite a price difference. But my family does love it as a change of pace and I find it makes for much creamier cream soups and sauces than milk.

I've got 70 to lose. We CAN do this, everyone!

I make these designs for people to turn into cards. Hope you like them :)

I have a sister who is all about us having to get checked for every problem she has. Last week she insisted I have my kidneys checked because hers showed up having issues. Of course, she has epilepsy and is on medications that strain the kidneys. Us "sibs" just thank her for the advice, realizing that she means well. And…

* log foods * avoid laziness (which leads to buying food out too often) * a little treat is fine just make it little! * do what it takes to enjoy the work out session * try not to stress MOST IMPORTANT: WATCH THAT SODIUM!

I love a good chicken and dumplings. But my "classic" is not nearly this easy! Not only is this recipe, which serves 6 people, satisfying, its also lower sodium AND lower calories as a complete meal at 227 calories per serving and 220 mg sodium. 3 tablespoons oil 1 cup chopped onion (about 1 medium) 1 cup carrots (chopped,…

LOW SODIUM SOY SAUCE REPLACEMENT 4 tablespoons beef bouillon (use HERBOX sodium free) 4 teaspoons balsamic vinegar 2 teaspoons dark molasses 1/4 teaspoon ground ginger 1 pinch white pepper 1 pinch garlic powder 1 1/2 cups water In a saucepan over medium heat, stir together the beef bouillon, balsamic vinegar, molasses,…

Sodium Free Old Bay Seasoning Spice I use OLD BAY seasoning a lot in my cooking. But it bothers me how much sodium is in it! So I scoured the web to find this version. I think it's pretty good, actually. You will need either a processor that grinds food into powder or, as I do, simply use a spice grinder. If you're going…

Condensed Homemade Cream of Mushroom Soup Cream soups have dominated the casserole and cooking world for over fifty years. The problem has been the amount of sodium in it, which is necessary to preserve it in cans. This year, (2018) marked the death of an American Icon: Dorcas Reilly. Dorcas was a cook for Campbell's Soup…

Home made Condensed Chicken Soup During the time I was growing up, Campbell's soup company was a staple around the house. More and more we saw the use of condensed soups in making dinners easier. Casseroles were a big thing in the 60's and 70's. But the problem for many people then- as now- was the sodium. Condensed soups,…

When I was first told that I could no longer cook with salt (or use it at the table) I was devastated. I had to do one or the other and BOTH in micro amounts. There are just some dishes that scream GIVE ME SALT OR GIVE ME DEATH! I soon learned that Mrs. Dash was pretty good. She has a wide range of flavorings. Fifteen (as…

agree with the recipe above. Though when I lived with the Amish, they added beet juice for color. It was really cool!

Go simple and try out each feature, one at a time. Start with EGGS setting, then move around using the recipes provided in the book until you're comfy with the machine. Just some advice!

You do know that you can google this and come up with thousands to chose from, right?

I realize its also a flavor enhancer. My point being that you don't really need it. I've been baking bread without the salt. And I make my own sour dough starter because the King Arthur stuff always dies (I've gotten it from them and all three times it's come to me deader than a door nail). No you do not need salt to make…

Meringues are probably the healthiest because they're pure protein and, if you don't want the sugar, you can always sub. with splenda for baking OR stevia, though the flavor would be somewhat different. Another thing you could do is go for things like OATMEAL RAISIN and sub out the granulated sugar for splenda or stevia;…

1300 calories may seem aggressive but it kind of depends on why the person is trying to lose that. Some people, like myself, have important medical issues attached to a strong weight loss program. I'm to take in 1350 calories per day. MFP said I could lose 1lb per week at 1500 but my liver specialist says no. We need to…

I'm cheap so my flavoring is Crush Pineapple dry mix. I can take the packets on the go when I need to and they're easy fit into my back pocket. I might have a soda once in a blue moon. Other than that, herbal teas and my own home made coffee substitute.

It kind of depends on the meal prep you're doing. Is it for meals to take to lunch or dinner at work? Or is it for actual meals you're feeding the family?

By the way, my staples are frozen veggies, eggs, Fage nonfat greek yogurt.

It's an investment but I found the FOOD SAVER to be invaluable. Especially when it comes to meats, fish and poultry. Unless you have a large family, chances are you won't be eating an entire chicken or even an entire chicken breast (if you're only one person). In case you haven't noticed, whole chicken breasts these days…

Are you talking volumetrics?

I'm doing 10 pounds at a time as opposed to looking at the whole thing. As I get down, I get more motivated.

Well keep going! :)

It depends on the person. Those who are prone to things like diabetes will likely benefit from a lower carb count.

I had a very simple lunch of: 4 oz seared salmon over a bed of zoodles with basil and parm

Losing weight is NOT a one-size-fits-all proposition. Then again, one-size-fits-all usually isn't, either! May I suggest a visit to a nutritionist and asking them for help?

Hi. It really depends on the take out place. I would recommend seeking a recipe online- one that isn't edited for lower calories or anything- and go by that.

Smile a lot and nibble a little. People usually don't pay attention so you won't be offending by not eating much. But if you're tempted to over eat, try remembering how far you've come and ask: is this worth the work I have to do to lose it again?