5,676 low sodium recipes

This frittata can be used in many ways, breaklfast, lunch, dinner, whatever you want, and you can add all kinds of stuff in it, and always satisfy you!

This focaccia turns out crusty outside and fluffy inside. Eating it plain is absolutely tasty and it can be made into a delicious sandwich!

Irish potato stew with coarsely chopped potatoes, onion, and bacon smothered in a roux and simmered in boiling water. A simple, three-ingredient comfort stew that's ready in 25 minutes.

Homemade ranchero sauce with Roma tomatoes, red bell pepper, onion, and garlic simmered in chicken broth. A chunky, mild Mexican tomato sauce for huevos rancheros and more.

Pickled zucchini sticks canned with fresh dill, garlic, celery seed, and onion in a sweet vinegar brine. A crunchy way to preserve summer's zucchini bounty in 4 pint jars.

Charleston okra soup, the Lowcountry classic with simmered ham bone, fresh tomatoes, okra, bacon, and bell pepper. Ladled over rice for a true Carolina supper.

Quick bread mix combines whole-wheat and all-purpose flours with baking powder, soda, cinnamon, and salt for a make-ahead 2½ cup pantry staple. Use in mango pecan, banana, or zucchini quick breads.

Italian barley soup slow-simmered for 3 hours with red wine, tomatoes, garlic, fresh herbs, and Parmesan. A thick, hearty vegetarian soup with deep, layered flavor from the long cook.

No-bake summer cake with angel food cake suspended in strawberry gelatin and fruit cocktail, chilled in a fluted mold. A retro dessert that's refreshing and light.

Old-fashioned sour cream cookies with nutmeg, rolled and cut into rounds with a sugar-sprinkled top. Soft, tender, and lightly spiced with a big-batch yield of 60 cookies.

A cold seafood pizza appetizer on a flaky crescent roll crust with sour cream spread, shrimp, crab, broccoli, and colorful bell peppers. The potluck crowd-pleaser that vanishes first.

A simple polenta recipe that has a scrumptious taste your whole family will enjoy.

This fat-free blond fruitcake is packed with candied pineapple, dried apricots, and peaches, held together with applesauce instead of butter. Aged in orange liqueur for deep, boozy flavor.

New Orleans crab canapes: buttered toast rounds topped with creamy crab and gruyere-parmesan cheese balls, baked until bubbly. A classic French Quarter party appetizer.

Oven-baked "un-fried" chicken coated in yogurt and seasoned Italian bread crumbs with Old Bay and Creole spices. Crispy, flavorful, and low-fat with no deep frying required.

Isobe zukuri sashimi rolls with fresh fish wrapped in toasted nori seaweed, sliced into bite-sized pieces. A simple Japanese appetizer with dipping sauce.