143 low salt recipes

Traditional New England baked beans with white beans, salt pork, molasses, and brown sugar, baked low and slow for five hours. Authentic recipe from Methodist preacher Madam Russell.

Salt-free homemade barbeque sauce with molasses, Dijon mustard, apple cider vinegar, and liquid smoke. Big smoky-sweet flavor for low-sodium diets without tasting like it's missing anything.

A tex-mex style beefy chili chock-full of beef, beans and mushrooms.

Healthy pasta with spiced lentils, tomatoes, and yogurt in a warmly spiced sauce with cumin, coriander, and ginger for a low-fat vegetarian meal.

Old-time country stew of pinto beans and white hominy simmered low and slow with salt pork and a whisper of marjoram. Frontier comfort food that fills the kitchen with smoky depth.

Hearty salmon chowder with potatoes, carrots, broccoli, corn, and evaporated milk in chicken broth: lighter than cream-based chowders but still rich and satisfying.

New Orleans daube with a 4-5 pound beef roast braised low and slow with salt pork, sherry, cloves, and thyme, served sliced over spaghetti with pan juices.

Italian bulgur soup with summer squash, lima beans, tomatoes, basil, garlic, and Parmesan. A hearty, low-fat vegetable soup with whole grain texture, ready in 45 minutes.

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Crispy phyllo triangles stuffed with seasoned ground chicken, rice, spinach, ricotta, black olives, and toasted pine nuts. Mediterranean flavors wrapped in shattering golden layers.

Wok-seared chicken with sweet potatoes, red potatoes, winter squash, and bell peppers tossed with angel hair pasta in a spicy orange-hot sauce glaze. A colorful, high-protein dinner ready in 35 minutes.

Lightened fettuccine alfredo built on blended simmered garlic and broth, thickened with sour cream and parmesan instead of heavy cream. Zucchini matchsticks cook in the pasta water for a vegetable-loaded quick dinner.

Beef and mushroom stir-fry with bell pepper, snow peas, water chestnuts, and a soy-cornstarch glaze. A 30-minute Chinese-American weeknight dinner served over hot rice.

Jamaican chicken breasts coated in coconut-curry flour, pan-seared, and simmered in pineapple juice with sauteed banana. A low-fat Caribbean-inspired chicken dinner served over rice.

This recipe can be made with the regular and rapid bake cycles.