There are quite a few members here who are concerned with creating heart healthy meals for either themselves or loved ones. Shambo comes to mind. She has a blog which you will find very informative. I watch the sodium in our meals, too. I used to cook for a heart patient. I focus on adding herbs, vinegars, lemon juice, and wine (not for a diabetic probably) for flavor punches that make you forget there is no salt. The good thing about adopting a low sodium diet is that in a short time the palate adjusts and anything with salt will taste unpleasantly salty. Cooking methods like grilling and broiling add flavor without salt or fat. I use cooking sprays or a tiny bit of olive oil for all my pan cooking. For ease the Mrs. Dash selection of herb mixes are very good. My 16 year old is salt conscious and loves them. We use the tomato/basil/garlic and the table blends all the time. Here is a link that might be useful: Don't pass the salt! Shambo's blog.

Hi Emma--sorry to hear about your health problems, but congrats to you for deciding to change your diet and FIGHT BACK! I skipped the heart attacks (*crosses fingers*) but was diagnosed with diabetes, hypertension and high cholesterol 2 1/2 years ago. At first I tried just living like I always had (I'm a Mississippi girl :) and taking the meds, but I felt awful, so I started experimenting. I bought a book called _Reversing Diabetes_, and it HAS reversed mine. I've lost 50 pounds and come off ALL my meds. You want high (complex) carbs and fiber, low fat and protien (hard on those kidneys!). SOOO--I relearned to cook by taking a favorite food and playing with it. Cornbread? It's already whole grain (especially if you don't use the cornmeal "mix"), so use fat-free buttermilk in place of whole-fat regular milk and just spray your skillet with some olive oil in a spritzer. You'll still get the crispy crust, but with LOTS less bad stuff. As Ruthieg says, go a bit at a time. Soon you'll not only automatically make the healthy changes, but you'll actually LIKE the food better. Good luck, and let us know how it goes.

I know what that's like! I attend a university and also work there. I may not live on campus, but feel like it! Anyway, our department just made a cookbook that included some easy healthy recipes in it. Hope some of these will interest you. If not, there is a book you can purchase called "The Healthy College Cookbook : Quick, Cheap, Easy" by Alexandra Nimetz. It's written by students for students with your same need. Good Luck and Happy Eating! Easy Fruit Salad 1 can (11 oz.) mandarin oranges 1 can (13 oz.) pineapple 1 banana, sliced Maraschino cherries (for color) 1 small pkg. instant vanilla pudding Make vanilla pudding by using 1 cup juice from mandarin oranges and pineapple instead of milk. Add oranges, pineapples and cherries. Refrigerate until serving time. Just before serving, add bananas. Sicilian Tomato Salad 4 large fresh tomatoes , sliced 1 cup Monterey Jack cheese, grated Large Romaine lettuce leaves 1/4 cup vegetable oil 2 T. of vinegar (half white vinegar & half red wine vinegar) 1 tsp. chili powder (optional) 1/4 tsp. salt 1/4 tsp. garlic powder or one clove, minced 1/8 tsp. black pepper Make the dressing by mixing together the oil, vinegar and four spice, then refrigerate while you prepare the salad platter. Line a very large platter with romaine lettuce leaves. Top with sliced tomatoes. Sprinkle on the grated cheese. Right before serving, stir and drizzle on all of the dressing Creamy Vegetables 1 can of cream soup (whatever you prefer-chicken, mushroom,celery, ect.) 2 tbsp. dried parsley salt and pepper 1 lb bag of your favorite frozen vegetables In a large microwave-safe bowl combine soup, parsley, and salt and pepper. Stir in vegetables. Cover and cook on 70 percent power for five minutes. Stir and continue cooking on 70 percent for five to seven minutes, or until heated through. Sprinkle with cheese if desired and cook on high for two minutes. Gourmet Pasta for the College Bound 16 ounces pasta 2 tablespoons butter 1/2 teaspoon garlic salt 1/4 cup milk 2 tablespoons Parmesan cheese Cook pasta in boiling salted water until tender. Drain. To a saucepan, add butter or margarine, salt, milk, and Parmesan cheese. Cook over low heat until combined. Pour mixture over pasta, and serve. Let stand three to five minutes before serving. Chicken Caesar Pita Sandwich 2 Boneless skinless chicken breast halves, cooked, cut into thin strips (You can buy them in the grocery store already cooked and cut into strips) 3 cups Torn romaine lettuce or mixed greens 2 Tbsp cup (1 oz.) 100% Grated Parmesan Cheese 1/4 cup Roasted Garlic Dressing (Or instead you can buy a caesar salad kit that includes the lettuce dressing and cheese in it) 2 Pita breads, cut in half Mix chicken, lettuce, cheese and dressing. Fill pita bread halves with chicken mixture. VARIATION: Prepare as directed, substituting flour tortillas for pita bread. Fill tortillas; roll up for a wrap sandwich. Macaroni Florentine 1 (14-oz) package Deluxe Macaroni and Cheese Dinner or Velveeta Macaroni and Cheese Dinner 1 can of sliced mushrooms 1 (10 oz) package Chopped Spinach, thawed and WELL drained salt and pepper if desired Directions: Prepare pasta as directed on package. Add mushrooms and spinach to pasta; mix lightly, serve.

This is a sugar-free version of a 'Wacky Cake' that I like. Without sugar, it doesn't rise quite as high, but it is moist and flavorful. 1 1/2 cups flour 1/4 cup cocoa 1/4 cup Splenda 1 1/2 tsp baking soda 1/2 tsp salt 1 cup water 1 1/2 Tbs white vinegar 1/4 cup vegetable oil 1 t vanilla extract 1 egg Combine flour, cocoa, Splenda, baking soda and salt in sifter. Sift into large bowl. Add remaining ingredients and beat to mix. pour into 9 in square baking dish. (Grease and flour dish as for any cake.) Bake at 375 degrees F for 25 to 40 mintues, or until done. Yield: 9 servings Exchange: 1 serving; 1 bread, 1 fat Calories: 1 serving; 89