I need all the recipes for low sodium meals, please. I'm fine not adding salt to things, but my concern is that a lot of things have sodium already in them.

Biggest thing I can recommend is avoid processed foods as much as possible. Lunch meats are some of the worst offenders.

Also olives and pickles are high in sodium.

I figured lunchmeat was out. I didn't think about olives or pickles.

I'm planning to cook as much as I can, so I guess I may need to plan on cooking meals for my parents when I won't be home for a few days.

Condiments can contain a lot of salt as well as sugar.

There are some low sodium products (potato chips, crackers, etc.) readily available in grocery stores, but be sure to read the labels carefully.

My mom is odd and has to eat a high sodium diet, so we've become very aware of things she can easily eat that bring up her sodium levels.

The nutritional information labels are there for a reason. Read them.

Some minimally-processed foods, such as canned tomatoes, can have widely varying sodium levels from negligible to very high.,

Beware of "reduced/low sodium" or even "no salt added" labels: Some food stuff are naturally high in sodium, and the normal sodium levels in the non-sodium reduced versions can be absurdly high in the first place (so merely not-so-absurdly high).

That's sorta where I'm at. I had eaten a relatively high sodium diet my whole life. Then a few years ago, I had an issue (not blood pressure) that prompted my doctor to insist that I cut way back. I did, and after just a few weeks, many/most restaurant dishes seemed salty to me. Even things I used to add salt to. It was surprisingly easy to adapt. 2 years later, my labs showed severely low sodium levels, and I was told to eat more salt! That was easy too.

While I'll read nutritional labels, I was asking for recipes.

Just cut out salt (I've yet to see a low-sodium cook book) as there is no substitute for (sodium chloride) salt.. Lime crystals (dried lime juice) is said to make a substitute sensation for salt. I kno there used to be potassium chloride salt substitutes but haven't seen it for a while. If you are trying to reduce high/elevated blood pressure, there is a proportion of the population (myself included) who have blood pressure levels that are not responsive to changes in sodium consumption.

I can't offer you recipes, but here are some low-sodium cooking tips courtesy of the folks at "My Salt Substitute":

https://mysaltsub.com/pages/cooking-low-sodium

("Cooking Low Sodium")

Just cutting out salt in recipes is not enough for the amount of sodium they don't want her over.
Thanks.

You have to be careful about this. When a lot of people read "low-sodium" they sub-consciously add more of whatever t is that has the sodium in it ("it doesn't taste right"). Generally I suggest to people to up some of the other flavours (eg the spices) to cover for the lower amounts of sodium (but that's me, not any medical practitioner). You can generally do this with any recipe (except maybe salt-baked whatever), you just need to change the spices up somehow. Might take a few attempts, but no fun if you don't try.

I have been reading labels on everything, and we've banished the salt shaker.

That's not what I meant, but it's a start. Typically when people switch to "low sodium" (or low anything really), they'll notice difference in taste. That's normal. Salt is a flavour enhancer, so there's a change in flavour. Usually to either a weaker or different taste (as other flavours now come out) What often happens is they'll add "more" of that low sodium item to compensate for it (hence not really getting the benefit expected). You asked for low sodium recipes. So my suggestion is why not up the other flavours by using other seasonings/spices? Halve the salt, up the oregano or parsley (or whatever). Experiment with what you know (and adding to the other recipes you've found). That's the advice I see some of these TV/professional chefs give.

I'm not halving the salt, I'm eliminating it unless absolutely needed.