Some good advice here already. I only have to add 'Persevere'. Honestly, it really doesn't take long to get used to what you call 'blandness'. It took me about a week, and now I add salt to nothing at all. If salt is added, I really, really notice it! That blandness isn't bland at all - it's just not salty any more! Up until now, the only thing you've really tasted is the salt - your taste-buds are attuned to salt, and not much else. Give it time, and soon you'll be getting the REAL taste of food! Meantime, keep well away from processed and packaged foods, frozen meals, take-aways etc. Even make your own bread. I can't comment from my own experience, but I do know from people who have travelled to America find the bread 'over there' is incredibly salty compared with what we get over here - make your own instead, using an absolute minimum of salt, or none at all. Use unsalted butter. Keep away from soft-drinks (carbonated colas and such - they have a lot of salt in them). Start using more herbs. Fresh is best, but dried is better than nothing. Here's a couple of salt-substitute herb mixtures you could try. You don't need to follow the recipes exactly if you don't have all the ingredients: Herbal Salt Substitute (1) 1/4 cup dried parsley 1/4 cup dried savory 1/4 cup dried savory 1/4 cup dried thyme 2 tablespoons dried marjoram Grind all ingredients together. Herbal Salt Substitute (2) 3 tablespoons dried basil 3 tablespoons dried marjoram 3 tablespoons dried parsley 3 tablespoons dried thyme 4 1/2 teaspoons dried chives 2 1/2 teaspoons dried paprika 1 1/2 teaspoons dried rosemary 2 1/2 teaspoons onion powder Grind all ingredients together. Meantime, check out this site:

I am also a "no salt" person when it comes to the water. I do not like the taste of extra salt, and I find that a lot of people add way too much salt to their recipes - especially East Coast celebrity chefs on the Food Network. If you are used to a low-salt diet, you will find salt offensive, but if you are addicted to salt, you may want it in everything. I do not use salt when making cookies, cakes, or candy, and yes it does taste different, but that's the way I like it, as I find salt to be offensive in sweets. People who are addicted to salt say that salt enhances flavors, but for me it masks them. Salt does not need to be in everything, but I have known people who put salt on fruit (I've seen this in Mexico), which I think is the worst offense. My mother ate lemons with salt. If you try a salt-free diet, you might discover a lot of flavors that you have actually missed rather than enhanced, but then maybe you will not like those flavors. You can always add salt, but never remove it. If pasta needs more salt, add it to the sauce. Salt does not need to be in every component of a dish, even though I have heard that claim made. I am not a huge fan of spaghetti - I usually make fettuccine or some other type of pasta. When I make fresh pasta, I do add a bit of salt to the pasta dough instead of to the cooking water. I also frequently cook orzo - sometimes with rice - and I cook it in broth or in soup. I have also used orzo in stuffed cabbage. My friends in Tucson that I visited last year cooked spaghetti in an incredibly small amount of water, and I learned that it actually made no difference. In a hot climate, you will not want to boil huge quantities of water! Also, they are in a desert, but did manage to have a small patch of lawn beside their pool. Lars

Yup. I forgot to mention that I covered my roasting pan with aluminum foil and was very glad I did. That glaze was a-bubbling away and began to burn a bit over on the side away from the tenderloin.

If he likes dessert, here are a couple. DH is on WW also. There are lots of web sites with good recipes--just google WW recipes. If you'd like more, I have them. I've made the Heath Bar Cake a couple of times. It tastes sinful. Heavenly Heath Bar Cake Servings: 24 POINTS: 3 1 box Devil's Food Cake Mix 10 oz. Diet Cola 1 egg white 6 oz Fat-Free Caramel ice cream topping 7 oz Reduced-Fat or Fat-Free condensed milk 1 cup Heath Bar bits (found by the chocolate chips) 1 container Fat-Free Cool Whip Mix cake mix, egg white and diet soda. Bake as directed in a 9 x 13 pan sprayed with nonstick cooking spray. During the last few minutes of baking, put caramel and condensed milk in a sauce pan and stir on medium-low heat until smooth. Take cake out of oven, and using a wooden spoon, poke holes all over the top. Pour caramel mixture over warm cake, filling in the holes. Sprinkle Heath bits over the top, reserving some for the top. Cool completely. Cover with container of Fat-Free Cool Whip and sprinkle with remaining Heath bits. Put in fridge until ready to serve. Cherry Surprise Cake Serving Size : 20 Points: 3 4 cups miniature marshmallows 1 package yellow cake mix -- (18 1/4-oz) 1 can light cherry pie filling -- (21 oz) 10 ounces diet sprite (could substitute club soda) 2 egg whites Heat oven to 350. Coat a 9x13" baking pan with cooking spray. Spread marshmallows evenly over bottom. Prepare cake using diet sprite and the egg whites . Pour batter over marshmallows. Spoon cherries evenly over batter. Bake 45 to 50 minutes. Here's what happens as it bakes: The cherries sink to the bottom and the marshmallows rise to the top and form a thin topping that will brown and be bubbly. To check for doneness: Insert toothpick in center of cake; when toothpick comes out clean, the cake's done. Would be good with lemon cake mix and blueberry pie filling, too. Or spice cake mix with apple pie filling. Make sure the filling is lightÂnot regular. Per Serving (excluding unknown items): 138 Calories; 3g Fat (19.5% calories from fat); 2g Protein; 26g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 179mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates.