10,000 low sodium recipes

Pan-fried trout draped in a silky cream sauce with honey, lemon, and toasted almonds. A rustic European-style fish supper that feels indulgent but comes together quickly.

Brandy-flambéed chicken baked with fresh apples, pears, sliced mushrooms, and apple wine until tender and saucy. An elegant fall dinner that comes together in just 35 minutes. Serve over couscous or rice.

Chinese cold noodles tossed with shredded steamed chicken, slivered egg crepes, and scallions in a soy-chili oil dressing with Chinkiang vinegar and ginger. A refreshing, spicy summer noodle dish.

Whole trout wrapped in foil with butter and a squeeze of lemon, then nestled on coals to steam over an open fire. The classic three-ingredient campfire fish for fresh catch.

I think this is the best chicken I have ever tasted! Never try to use cardamom with chicken, goes very well!

Pineapple butterscotch cake doctored from pound cake mix and instant butterscotch pudding, topped with crushed pineapple and butterscotch chips. The shortcut potluck cake that always disappears.

Spiral sweet bread rolls filled with almond butter and plump currants, topped with vanilla cream icing and toasted almonds. These elegant French-style snails are a stunning addition to any brunch spread.

Boiled baby potatoes dipped in a green broccoli cheese sauce made from blended broccoli and melted cheese spread. A fun, kid-friendly side dish ready in 30 minutes.

Bluefish fillets baked under a Provencal sauce of braised fennel, tomatoes, orange zest, and anise liqueur. Make-ahead friendly and elegant enough for a dinner party.

Lime Jello salad mold with crushed pineapple, cottage cheese, lemon juice, and whipped cream folded in at just the right thickness. A creamy, tangy retro gelatin salad for potlucks and holidays.

Peach Melba parfaits with peach-amaretto vanilla ice cream layered with raspberry coulis and fresh berries. Escoffier's classic dessert in parfait form.

A milk-based sourdough starter jump-started with yeast: flour, water and yeast left to ferment, then enriched with milk, sugar and flour. Keep it in the fridge and feed it after each use for ongoing baking.

Neapolitan spaghetti alla pummarola with plum tomatoes, fresh basil, garlic, and a splash of red wine. Authentic Southern Italian comfort food ready in 45 minutes.

Micro on high??? Yuck --- I suggest you bake the whole mixture [covered]after browning the chicken first--@ 300 F for about 35-40 minutes. Also--the recipe calls for "2 each" can of chicken gravy---use one can of low sodium cream of chicken soup/thin with a little milk instead, it cooks more evenly. Add seasonings to taste.

These scrumptious snacks made with gingerbread cake mix and almonds will have you going bananas!

Ranch bread machine loaf: bread flour, olive oil and a packet of dry ranch dressing mix create a savory, herb-loaded bread perfect for sandwiches and dunking in soup.