10,000 low sodium recipes

Chilled citrus berry soup blended from blueberries, yogurt, orange juice, and lemon zest. No-cook summer starter or light dessert that comes together in five minutes.

Freezer-friendly lasagna layered with spaghetti sauce, ricotta, mozzarella, and Parmesan in a disposable pan. Assemble ahead, freeze, and bake when needed.

Fruit compote in rose wine: layered pineapple, peaches, pears, bananas, oranges, and grapes set in watermelon gelatin and rosé. Feeds 25 at a buffet.

High-protein shake with banana, vanilla ice milk, pecans, wheat germ, and protein powder. A thick, naturally sweetened post-workout drink blended in minutes.

No-sugar raisin bars sweetened only with raisins and unsweetened apple juice, made with whole wheat flour and warm spices. Low calorie and naturally sweet.

Green bell peppers stuffed with chopped White Castle sliders, eggs, chili powder, cumin, and hot sauce, topped with salsa and baked. A quirky, crowd-pleasing weeknight dinner.

Lots of pecans and whole wheat flour give these wafers a very nutty and tangy flavour, also we use half butter and half oil to cut down the saturated fat, but the amount of butter gives the enough buttery taste and texture.

Fresh nectarine smoothie blended with orange juice, lemon juice, sugar, and ice. A five-ingredient fruit drink ready in 10 minutes with no dairy and no added fat.

Pear butter made with 12 fresh pears simmered in sweet wine, water, and honey until thick and spreadable. A 4-ingredient fruit butter with no added sugar.

Blended smoothie with apricot nectar, banana, powdered milk, honey, and lemon zest for a creamy, protein-rich breakfast drink.

Extremely fresh tasting and refreshing, really very nice for a party!

Coconut macaroons packed with Mounds candy pieces, cream cheese, and almond extract get drizzled with dark chocolate for bakery-worthy cookies.

Syrian noodles with lentils is a hearty one-pot vegetarian stew of cumin and coriander-spiced lentils simmered until tender, then finished with broken vermicelli. High-fiber comfort food that feeds six for pennies.

Boston cream pie from scratch with a sponge cake split and filled with vanilla custard, topped with a glossy chocolate ganache glaze. The classic American dessert done right with three handmade components.

Toasted herbed millet cooked in water with butter, parsley, and chives. A nutty, fluffy whole grain side dish that can be made ahead and reheated. Gluten-free and naturally light.

These cookies with a candy bar center, from Bev Bosveld of Waupun, are packed with coconut.