Sue, Thanks for posting the soup recipe. It sounds good. I will have to try this. Ilene

Nothing to it! Take cheapest chicken pieces ([probably legs) OR any other meat you get for good price OR turkey/chicken/pork/beef or any other meat bones which you roast till golden in the oven OR any combination of vegetable OR any combination of any above.........cook it in a big pot till meat falls off the bone OR bones come apart easily OR vegetables are soft (or all above). Add some spices OR herbs (to your taste), a bit of salt (or not), cover with the lid and put out on the balcony to cool till fat (except for vegetable soup) is getting white and firm on the top of the soup. Take it back into kitchen, remove fat and get rid of it. Take out all items which are in the broth, sort it out, clean bones of meat, chopp the meat (if you have lots of meat you can use some for chicken/meat salad). Keep chopped meat/vegetables on plate and think of how much same kind of soup you will need. If you have too much, divide it into smaller pots and divide chopped items to make different soups. Make your smaller pots boil, and add some meat and rice to one, some meat and noodles to other, add some chopped raw potato to another pot and add some vegetables too. One with potato you can mix into cream soup without cream. Except for potato soup, all other soups freeze well so you can make different kinds of home made soups at the same time. Do not make a science out of it as you do not need any special recipes for no fat/no salt soup. You can look at any cook-book web site, find soup recipes - and there must be thousands. When you follow the recipe just skip what you don't want there. DO NOT USE SOYA SAUCE as it contains too much sodium/salt. Good luck.

Cran, you're welcome. I hope you find a few recipes you like. LisaB: you are so incredibly thoughtful to pull up this thread from last year. Thank you! Here's some new ones. The pancake and Red pesto Sauce I've been making pretty much every weekend lately. Healthful, easy and super delicious. ALMOND MEAL PANCAKES Serves 2 Ingredients: 1 cup almond meal 1/4 cup cooked quinoa 1/2 cup Egg Beaters or 2 eggs 1/4 cup water 2 tablespoons walnut, olive, avocado or canola oil, your choice 1 tablespoon sweetener ( I usually use blue agave syrup) blueberries, if you choose Directions: Mix all ingredients, except blueberries if using them, together in a bowl. Gently fold in blueberries (if using). Cook on hot oiled griddle as you would regular pancakes. * The cooked quinoa keeps the pancakes moist and fluffy. I've tried it without, but prefer them with it. LEMON BLUEBERRY YOGURT MUFFINS Makes about 2 1/2 dozen Ingredients: 1 1/2 cups Bob's Red Mill Low Carb Baking Mix (don't accidentally get his Low Carb Bread Mix like I did last month! I buy mine from Amazon Prime or from Bob's Red Mill directly) 2 teaspoons baking powder 1/2 teaspoon salt 1 cup plain Greek yogurt (I prefer Fage 0%) 1 cup sugar (I know, it seems like a lot, but comes out to less than 2 teaspoons per muffin. You can try an artificial sweetener, if you like. I'm very allergic to them myself, though) 3/4 cup Egg Beaters or 3 extra large eggs 2 teaspoons grated lemon zest (from approx. 1 lemon) 1/2 teaspoon pure vanilla extract 1/2 cup unsweetened applesauce 1 1/2 cups blueberries) 1 tablespoon of the baking mix, or regular flour Directions: Preheat oven to 350-degrees. Add muffin liner papers to muffin cups and spray the inside of each with olive oil spray (or Pam, if you prefer). This is very important because without the spray, the finished muffins will stick to the papers badly. Or, you can use the Caphalon Silicone cupcake liners. You do not need to spray them. Mix together the baking mix, baking powder and salt in one bowl. In a second bowl, whisk together the yogurt, sugar, Egg Beaters, lemon zest, vanilla and applesauce. Slowly mix the dry ingredients into the yogurt mixture. In a third bowl, sprinkle the blueberries with the 1 tablespoon of baking mix or flour. Toss until covered. Gently fold blueberries into batter. Fill muffin cups about 3/4 full with batter. This recipe should make about 2 1/2 dozen. If using large muffin papers, you may get just 2 dozen. Bake about 40 minutes, or until done. I say "about 40 minutes" because I live at an altitude of 6,000 feet above sea level and baked goods can take a bit longer up here. * These muffins are very moist. They also freeze well. RED PESTO SAUCE FOR SALMON, ETC. Serves 2-3 We eat fresh salmon a couple of times a week. I've been making this heart healthy sauce for it lately, and we love it. You'll need a food processor or blender for this recipe. Ingredients: 8 blanched almonds 1/2 clove garlic, minced 1 tablespoon tomato paste 1 tablespoon extra virgin olive oil 1/3 cup chopped, bottled roasted red bell peppers, drained Directions: Blanch your almonds by dropping them in a 1/2 cup of boiling water (off the stove) for 8-10 minutes. Drain, and pinch each almond to slide off skin. Pat dry and cool a few minutes on counter. In a food processor, pulse almonds until you have a powder. Add rest of ingredients, pulse to blend. Taste and add salt if you prefer. Serve at room temp or slightly warmed.

"his dog treats (which is chicken jerky/dehydrated chicken breasts) are all loaded with sodium" Tammy, I lost two dogs to kidney failure within about a year of each other and I highly suspect the jerky treats I was giving them was a big part of it. I discovered later they were very high in salt. I switched to other pet treats but (and this might sound a bit gross) I always licked them to make sure they didn't taste salty. Well it was just hard to get good quality treats without salt. So I decided to try and make my own, and I bought a food dehydrator. The only thing that goes into my dogs' treats is lean meat, no flavoring, no salt, nothing so I don't need to worry about it anymore. It's actually pretty easy. I get the butcher to slice up meat nice and thin then I cut it into smaller strips and put it into the multilevel dehydrator, switch it on until they are done. I keep a bag in the fridge (not even sure if it's necessary) and put other bags into the freezer to take out when the fridge bag runs out. My dogs love them, no added flavors or salt needed.