10,000 low sodium recipes

Chinese Chews are old-fashioned date and nut bar cookies baked low and slow, then cut into squares and rolled in granulated sugar. Chewy, dense, and butter-free.

Italian chicken made in an oven cooking bag with jarred marinara and green peppers. Five ingredients, no browning, no cleanup, served over pasta for a weeknight win.

Easy recipe as refrigerated biscuits are used instead of making a dough.

Shoestring potatoes get pan-fried crispy then hit with crushed black pepper and tangy amchoor powder for fiery Indian street food flavor.

Crunchy buttermilk coleslaw with napa cabbage, snow peas, and grated carrots in a tangy ginger-rice vinegar dressing. An Asian-leaning slaw that skips the heavy mayo load.

Very tasty pies, I used fresh cherries, still so great.

Crispy phyllo dough, cheesy and juicy spinach and cheese filling with sweet yet juicy tomato slices on top, this quiche not only looks appealing, but also tastes delicious.

Kiwi lime marmalade made in the microwave in just 10 minutes. Fresh kiwi, lime zest, lime juice, and sugar cook down into a bright, tangy spread. No canning required.

Herbes de Provence blend with marjoram, thyme, savory, basil, rosemary, sage, and fennel seeds. Mix once and store for months of French-inspired cooking.

Quick corn chowder with salt pork browns rendered pork, then simmers potatoes and corn in a milk-soaked-cracker thickened broth. Old New England comfort in 30 minutes.

Ground chicken sloppy joes loaded with bell pepper, onion, and rice in a tangy sauce, piled on toasted buns. A lighter twist on the classic that kids devour.

Quick weeknight stroganoff with tender beef strips, canned mushrooms, and onion soup mix folded into tangy sour cream sauce: ready in 15 minutes over egg noodles.

Ghoul-Ade Halloween punch made with grape and orange Kool-Aid mixed with ginger ale for fizz. A spooky, murky-colored party drink kids love.

This simple recipe downsizes the cheesecake but enlarges your love for the decadent treat.

Favourite 1-2-3-4 Cake: a heritage butter layer cake built on the classic 1-2-3-4 ratio (1 cup butter, 2 sugar, 3 flour, 4 eggs). Tender, vanilla-rich, and ready for any frosting.

Italian Mascarpone cheese is used in the dessert a lot, it's creamy, light and tasty, and it is so versatile, you can mix it with various of fruits or jam to create a delicious filling or topping.