My doctor put me on a diuretic this week and I was told to really be watching my salt. So that has made things interesting on the pantry challenge to say the least. So I got some low-salt cookbooks from the library (we love that place!), found a recipe for no salt cream soup (not great, but it was OK). I had ground beef in the freezer, rice in the pantry and celery in the fridge, also had all the ingredients for the 'cream of no sodium soup'. I used coconut milk to make that, it was the unsweetened kind, but it still had an odd sweetness to it (oh well, at least I am using it up in the pantry challenge). I made beef & rice casserole for myself (gluten free) and then I made the guys a regular one using up 2 cans of Campbell's cream soups from the pantry. I also had made some wild rice from the pantry and used that in their recipe.
For desert I made a apple buckle (some call it apple betty) using gluten free flours, apple pie filling and Rice Bran flakes to add some fiber without changing the taste or texture.