Hi, moonglowlady. I have inflammatory bowel disease, similar to IBS but worse :-) The key things to remember regarding a low-residue dieet are to avoid skins, seeds, woody stems, dried fruits, most raw fruits (except melons and bananas, maybe a few others), most raw veggies, and beans, peas and lentils. IOW, low fiber :-) It's the indigestible fiber that you want to avoid.
For salads lately, I have fresh greens from our garden with roasted red peppers and skinned, seeded cucumbers. Roasted veggies are great - carrots, asparagus, onions if she can tolerate them, skinned peppers, green beans. Avoid cruciferous veggies. Sprinkle with olive oil, salt and pepper and fresh herbs such as rosemary and thyme, then sprinkle with lemon juice when they come out of the oven.
Rachael Ray on the Food Network has lots of recipes for what she calls stoup (do a search for that) - thicker than soup but thinner than stew: Food Network : Cooking, Recipe Collections, Party Ideas, Quick & Easy Recipes, Cooking Videos
I've tried a few and they're quite good. Just avoid the ones with beans.
Fish, ground beef and pasta are nice and soft, so casseroles would be good.
Don't go too far with the fat-free recipes - vitamins A, D, E and K are fat-soluble and can only be absorbed by the body in the presence of fat.
This page - Digestive Diseases and Nutrition Center: Diets
- has a really good list of dos and don'ts.
Hope this is helpful.