I'm not much of a pre-made food eater to begin with, I just add salt to everything, and never stopped to consider how much was already in the food. Breads are about the biggest intake of ready to eat food for me. So it's more the shell-shock of learning a single raw carrot has 60 mg of sodium.

That and my favorite style of cooking is Asian with soy sauce at 980mg teriyaki at 600 something.... Still experimenting with cutting those out and maintaining taste and appearance... I've almost got the taste but the looks have much to be desired .

Now I have found that sour cream makes a good sub for miracle whip on sandwich wraps, at least paired with roast beef. If you don't feel like making your own roast, reduced sodium roast beef is available and not half bad. A couple of slices, with some (lots) lettuce maybe some sliced onions, bell peppers... A dollop of sour cream and rolled up in a low sodium wrap. It's not a half bad lunch. And comes in around 200 mg of sodium leaving some wiggle room for a few chips either regular or reduced salt.

Tamagoyaki and rice with some quick fried veggies is another good lunch or breakfast. 65 mg for the eggs, usually use 2, 55 for the mirin in a tbsp but I only add about a tsp so third that. Whip eggs, Mirin and a dash of sugar apply, apply a thin coat to a hot pan as it sets roll it like a log add more to the existing and roll, repeat till done adding green onions or sesame seeds in between like you're making a Swiss roll.

Julienne vegetables (pick one or many in different colors) into a hot pan with just enough sesame seed oil to coat the bottom, toss them around till brightened in color add a tsp of honey, toss till coated, remove from heat and sprinkle with toasted black sesame seeds... Mmmmm tasty!

I have a really low attention span which is why I do mostly Asian style cooking, it's all pretty much the same, bite size pieces, high heat done in minutes and looks so tasty and pretty. But those are about the only ones I got for now that aren't laden with soy sauce. I'll let you know how my experiments go though.