500 15-Minute Low Sodium Recipes: Fast and Flavorful Low-Salt Recipes that Save You Time, Keep You on Track, and Taste Delicious

This is my go to cookbook for my husband’s low sodium diet. The recipes are simple and use normal items in the pantry.

What a great cookbook and I’m so glad I found it! My husband was diagnosed with congestive heart failure after a heart attack in November and was told to limit his sodium intake. This book is a godsend. Now I’m able to make his favorite foods with little to no sodium. My only criticism would be to include some photos of the more popular recipes … but with 500 to choose from, I’m sure this would be a daunting task. Thanks for a great cookbook!

When my husband's heart problems were diagnosed a few months ago and his sodium intake was severely limited to 1500mgs or less per day, this was the first low sodium cookbook I bought. It really helped educate me on what has become a journey in low sodium living. Even with recipes I haven't made yet, the ingredients in them have helped guide me and have given me new ideas.Anyone who is also trying to re-learn to cook low sodium knows that pretty much EVERYTHING must be made from scratch. This book's concentration is quick and easy meals either start to finish or quick and easy to prep and let cook on their own. I hesitate to say 15 minutes because it's more like 15-ish minutes, some take more time, some take less.But the book really has a WIDE scope. Everything from low sodium substitutes for high sodium convenience products like salad dressings and BBQ sauces, even teriyaki sauce, through snacks, main dishes, breads, desserts and just about any type of food and category you can think of.FAVORITE RECIPE: Make-Ahead Salad on page 298 (2012 edition). The dressing for this veggie salad has become my go-to recipe for pasta salad (make 1st dressing batch to marinate veggies like cauliflower and broccoli for 2-24 hours; 2nd batch to stir into cooked, cooled pasta and combine with veggies just before serving; add shredded carrots, low salt fresh mozzarella pearls and low salt organic goat cheese, sprinkle LIGHTLY with low salt shredded parmesan) . It's also become our go-to salad dressing by substituting balsamic vinegar (cut sugar in half) or wine vinegar for the cider vinegar. There's ALWAYS a bottle of this salad dressing sitting in our frig, although it really doesn't last long since everyone, even my kids, prefer it over any other dressings, even commercial ones.++RECIPE ERROR++ Old-Time White Bread page 311 (2012 edition) calls for 1/4 cups (295 ml) water. RECIPE SHOULD READ: 1-1/4 cups (295 ml) water. I'm making this for the first time today and I didn't realize my mistake until my bread machine was already mixing. I went ahead and added the extra cup of warm water but I have no idea how it's going to turn out. Oddly, I could not find this error mentioned anywhere on the author's site. If I find any other errors, I'll update this review.I've since gone on to purchase several other low sodium cookbooks; some were recommended on Dick Logue's site (lowsodiumcooking (dot) com) or through other links on his site. Many were through Amazon recs or recs from blogs devoted to low sodium lifestyles and cooking. This is still the one I recommend as a first low sodium cookbook because its recipes are so varied and less time consuming. Think of it as your every day low sodium cookbook.

I gave this book five stars because it is difficult to find 500 diet recipes that you actually like and taste good. Not all of the recipes are healthy for everyone. Some may have too much potassium, too many carbs, or too high in sugar but they all are low in sodium and that is a good start. By studying the list of ingredients in individual recipes, you can probably find quite a few to fit your individual needs. This book is worth the space in your library.

I have used lots of cookbooks in my seven decades of life, but this is one of the best. It is easy to use; recipes are grouped according to use; recipes are short and easy to follow; I have most of the ingredients in my pantry! It even has a section on make your own sauces, spices, and soups to use in other recipes. I purchased some pint jars to store the "make aheads" in, so they are ready to use next time. Most of the recipes truly are low sodium. Bonus: low calorie too! Thank you for making our low salt diets easy to navigate.

I've only made a couple of things from this book so far, but at least for a novice cook like me the recipes actually take much longer than 15 minutes to create. The 15 minutes is only if you have pre-made items on hand already (e.g. sauces made ahead of time in another section of the book). For example, I tried to make Shepherd's pie which I thought sounded simple enough: mix some meat with tomato sauce, add a layer of broccoli, put leftover or instant mashed potatoes on top, cover with cheese, and microwave 10 minutes. Well this would take 15 minutes except I forgot that it will take time to make the mashed potatoes, and how often are you going to have leftover mashed potatoes lying around? The book just assumes they will be on hand. I had never made instant potatoes so I thought they would be really quick based on the name, but you still have to wait for the water to boil, measure out and add milk and butter and salt and the potato mix, and then mix everything well. That could be 15 minutes right there, just to make the mashed potatoes to START making the recipe. It took me an embarrassingly long amount of time to finish this seemingly simple dish. I know that more experienced chefs will have a much faster time with this, but I doubt I'm the only one that will have a lot of trouble making all of these in 15 minutes. Most of the recipes I looked at in the book require pre-making sauces or elements of the dish, so I'm not sure that it's really accurate to call them 15-minute recipes. I will say that once the dish was done it was fairly tasty so that's nice.

Great book! I've made homemade and delicious sauces, spices, and condiments using the recipes in this book and a few meals too. I just got the book a week ago and can't wait to try all the recipes. I bought it after my dad had open-heart surgery and needed a serious change in his diet. I emptied the fridge and cabinets of all condiments and prepackaged one skillet meals that had a high sodium content then looked at the cabinets wondering, what do I do now? I grew up on Mac and Cheese and 'cook meat, add water, add package contents' meals. I can roast a turkey, but that was about the extent of my home cooking skills. I had no idea what spices went into a taco seasoning, Italian seasoning, spice rub etc, etc, I'd just grab a bottle of my favorites and go. This book isn't meant to be a 'eat only this and be healthy' type of read, it's meant to ease newbies, like myself, into healthy cooking habits without taking hours out of busy day to shop, prep, brine, mix, sear, etc etc etc and also be conscious of what I'm eating (and feeding my dad). Now that I have some basic under my belt I can apply that to other types of cooking and I'll be buying more of this authors books to begin with.

I was completely blown away when I received a diagnosis of congestive heart failure last summer. When I got out of the hospital I was committed to lowering my sodium intake, but the food I was cooking tasted so bland! I found this book after searching through low sodium cookbooks for the Kindle, and at first I was a bit overwhelmed by it. I felt like I was buying out the spice section of the grocery store just to start making the "make aheads" At the beginning of the book. I was surprised by many of the things that my local supermarket had, but there are some things that seem to be harder to find, like sodium free boulion, and sodium free baking soda? (Try figuring that one out.:) Nevertheless I started with the barbecue sauce, which I made on Labor Day when we were having company. They didn't eat it, but it was delicious! Since then I have tried a few of the recipes and most of them have been good! A few are a bit on the bland side, but they are better than what I was creating on my own.I plan to find the things I am missing and try many of the recipes here. I am very excited and encouraged by the fact that they are really tasty. And, I am very happy to report, I feel really good these days and have lots of energy, so the extra trouble is worth it to me. I will really be jazzed when I have everything I need to truly make these recipes in 15 minutes.

I bought this book to help with my husbands low salt diet. I've no doubt it has some good ideas in there somewhere, but finding them in this book is difficult. No pictures and overcrowded and complicated presentation layout.Expensive for what it is.

Excellent!! I am new to this diet and my pasta dinner lastnight was amazing! Easy steps and delicious!

It ok - managed to use some of the recipes - but have a problem with ingredients as american based hard to get over here unless use go to a specialist shop which I havnt got around me.also some of the cooking tools they use cant find over here - pity as book is brilliant to read and has some great idea's

love the recipes in this book especially the "mock" ones like the soy sauce. as some who is suffering from Hep C in stage 3 these really help. you really can make these in 15 minutes! Great for those "bad" days.

Great recipes