What can I make for my widowed dad to eat who is on a salt restricted diet?
December 6, 2012 7:12 AM Subscribe
What can I cook my very old fashioned, CHF widowed dad?
My mom passed away 8 months ago and she was his cook, maid, errands, doc companion, etc. He's never lived alone nor done really anything on his own. He has severe CHF so he is on a restricted diet. I've been calling him daily, helping with bills (he can't write a check due to arthritis), and doc apts. If he needs errands or anything else, I do my best. I work full time, have a toddler, and he lives 1/2 hour away from me in a bad neighborhood so it's not like I can go there daily to visit/cook.
So his diet is totally messed up which caused the last congestive heart failure (CHF) bout. He was eating nothing but chicken nuggets, soup, a cookie, shrimp, and that's about it. I looked in the freezer and he has things in there from when my mom was alive (which I told him it's time to clean out).
After he was recently released from the hospital, he is on a severe sodium restricted diet. I cooked him stuffed shells w/ zero salt pasta sauce and froze the rest for him. I recently bought him low salt ham and roast beef lunch meat and he's been living on that. He doesn't know how to cook like my mom did (from scratch).
I am more than happy to cook him some things he can freeze and heat. But he refuses to use the microwave I bought them (it's still in the box unopened from last Xmas). And I'm not a great cook either. Nor do I know what to do with prepared foods.
Do you cook it all the way like meat loaf, breaded chicken and then freeze it or do I put the mixings together and give it to him to freeze and cook on his own. Trust me, he needs minimal effort.
He won't go to a restaurant (plus high salt issues) and he won't get a delivered low salt diet plan. So it's home made I have to rely on but I'm clueless on what to cook and how to cook it. I can make pasta anywhich way and stew but that's about it. I was thinking of mini meatloaves but I don't know at what stage to freeze them. Or I make a decent stuffed chicken breast (similar to cordon blu) again, when do I freeze it?