5,756 low sodium recipes

Ranch style pork chops baked with dried figs, tart apple slices, brown sugar, cinnamon, and apple mint jelly. A sweet-savory one-pan dinner with California fruit flavors.

Cajun oyster pate with pimento-stuffed olives, bacon, hot sauce, and sweet relish blended into a smoky, briny spread. A bold appetizer served chilled on crackers.

Seven-ingredient vegetarian chili built on a can of refried beans, tomato sauce, and basic pantry spices. Comes together in 20 minutes flat. The college-dorm chili that scales to a real weeknight bowl.

Classic red wine sangria with brandy, triple sec, frozen lemonade, orange juice, and ginger ale for fizz. Mix, chill, and serve for an easy party pitcher.

Hot mulled spice mix with whole cinnamon sticks, star anise, cloves, allspice, coriander seeds, dried lemongrass, mint, and orange zest. Make a big batch for mulled wine, cider, and warm holiday drinks.

A scrumptious turkey dish made with enchilada sauce, plain yogurt and monterey jack cheese.

Crisp, buttery slice-and-bake cookies with brown sugar, a hint of nutmeg, and bold black walnut flavoring. Shape the dough into logs, chill overnight, and slice thin for a quick batch of 48.

Chocolate dipped macadamia nut shortbread cookies made with butter, powdered sugar, and vanilla. Slice-and-bake rounds dipped in melted chocolate for a Hawaiian-inspired treat.

A great dinner for two! Chicken breasts marinated in oil, vinegar and Ranch-style dressing, then broiled to a beguiling finish. This is a wonderful chicken recipe that can be prepared in the morning and cooked when you get home at night. The longer you let it marinate, the better it tastes!

Thin salmon escalopes grilled in barely a minute and served in a frothy champagne and chive cream sauce. An elegant, restaurant-style dish that cooks fast yet looks dinner-party special.

A loaded BLT sandwich with a Southwestern spin, featuring crispy turkey bacon, peppery arugula, sharp cheddar, creamy avocado, and a zesty mayo-salsa spread on toasted Italian bread. Ready in 10 minutes.

Pan-roasted whole quail stuffed with pancetta, sage, and juniper berries, finished with a gin and white wine pan sauce. A masterchef-level wild game main course in 30 minutes.

Provençal tomato tart layered with ricotta, mozzarella, parmesan, marinated artichoke hearts, and fresh oregano in a golden pastry shell. Bring the French Riviera to your kitchen table.

Fish fillets pan-cooked in garlic butter with scallions and a squeeze of lemon. Five ingredients, six minutes of cooking, and dinner is on the table.

Classic Black Russian cocktail with vodka and coffee brandy poured over ice in an old-fashioned glass. Two ingredients, smooth and strong.

Pate de Chateau Blanc transforms leftover hamburgers into a chilled meat loaf baked in a water bath and topped with cream cheese. A retro party appetizer.