It is going to be another busy day here. Just back from my workout at the Y, and time enough to start the laundry and get ready for my lunch date. I had to cancel last week because there wasn't enough time, and today isn't much different, but I'll make it. I have a crockpot full of beef, onion, carrots, and potatoes. That will be tonight's dinner and then probably become a vegetable soup. I have a meatloaf ready to bake and chicken cooked for a soup.
No, I'm not getting ready to feed an army. My father-in-law, who has been here in town for a while (stroke, surgery, flu, etc.), is going home. He lives in South Carolina. We want him to have some meals he can just heat in the microwave. He has been placed on a low-salt diet, and so we are trying to make meals that contain protein and have flavor, while still staying within the guidelines of around 600 mg. or less per meal. I calculated my meatloaf to be about 188 mg. per serving using 93% lean ground beef. I have unsalted beef and chicken stocks for the soups. He is not a picky eater, and his only food allergy is to shrimp.
We need things that can be frozen and reheated without losing their textures. I know there are some low-salt experts on the board who may chime in.