I've found that the best way to lower sodium is to buy raw ingredients and cook from scratch, which means it takes more time and planning. Also buy seasonings with no or very little sodium, and use onions, garlic, or perppers to give more flavor. You can usually tweak your favorite recipes and significantly reduce the sodium content.
You can make really tasty low sodium, and low fat hashbrowns by throwing peeled potatoes, onion, and garlic in your food chopper, placing it in the oven at about 400 degrees on a very lightly sprayed baking sheet until golden brown, and then add pepper to taste - no salt needed.
If you make a chicken dish that calls for broth look for the sodium free bullion powder rather than the reduced sodium liquid broth, and rather than using a cream of something soup mix together a little milk and cornstarch with seasonings you like (onion, garlic, and pepper can seriously make things tatse better).
at 11:15 AM on Jan. 15, 2011