Low sodium bread /7 recipes

Bev's Green Bean Casserole recipe

Whole Wheat Bread for the Zojirushi recipe

Coconut macaroons fit for the President of the United States.

A lively fresh appetizer perfect for the summer. Mint and oregano brightness the couscous toped with fried tomatoes, almonds and a bit of salty feta.

A rich and decadent frittata packed with a variety of seafood.

Roasted Poblano pepper along with a filling bean and Jack cheese grilled to perfection.

Not only desserts attract people's attention at Halloween party, try this delicious cheesy oozy calzone snake, everyone will love it!

Any tender green can be used in this recipe. Wilted and sautéed greens are brightened with Indian spices with a touch of creaminess.

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Deliciously moist banana nut muffins are great for breakfast. Easy to make, and freeze well. For a even healthier version, use half whole wheat flour to replace half all-purpose flour.

Very tasty! It's hard to go wrong with garlic, ginger, soy sauce and sesame oil, and the potatoes and sweet potatoes soaked up all the deliciousness. A great way to cook root vegetables, and this can be served as a side dish or a vegetarian main dish.

This is the best lassagna I have ever tried, basil-pesto definitely gave the whole lasagna tons of tasty flavor, also used low-fat milk and cheese, reduced the amount of fat, but the sauce was still creamy, asparagus was tender-crispy between the layered creamy stuffed noodles.

Traditional crusty loaf that gets its sweetness from a little brown sugar.

This Baklava recipe is classic Greek baklava. It can be sweet as a dessert, or savory as an appetizer. Phyllo pastry gives a crispy texture, using both golden delicious and Granny Smith apples makes the filling sweet, slightly sour, and very tasty. The Walnut layer adds another nuttiness, crunchiness, and richness. A delicious and light dessert that you can serve on any occasion.

A quick and easy summer salad is made with sweet and juicy cherry tomatoes, fresh and aromatic basil and mozzarella, then tossed with a balsamic vinaigrette. Fresh mozzarella is always the best, but feel free to use normal mozzarella if you don't have any fresh one on hand.

I omitted the parsley and scallions (had none) and used chopped onion instead. I also added some red pepper flakes for some heat. I treated this as a marinade for my boneless, skinless breasts, which cut cut into strips and marinated overnight. I skewered the strips and grilled for 5-6 min. per side. Excellent flavor.