5,759 low sodium recipes

Barbecued chicken legs slathered in a homemade sauce of tomato, chutney, Worcestershire, mustard, paprika, and lemon. Cut, marinate, then grill or broil with frequent basting for layered flavor.

My version of Bobby Flay's very distinctive southwestern, egg-less potato salad from his restaurant, Mesa Grill. Make sure you pour the sauce over the potatoes while they're still warm to ensure the flavors soak in. This salad goes nicely with grilled meat, poultry or seafood.

Light, fluffy muffins bursting with cranberries or blueberries, kissed with citrus zest, and ready in under 40 minutes for busy morning breakfasts.

Delicious recipe for an all-year round chocolate treat.

Make these easy and delicious chocolate peanut clusters at any occasion, they are too addictive to stop eating.

Lean ground turkey cocktail meatballs baked on a broiler pan with a sweet-tangy chili sauce dip. Lower-fat party appetizer, makes about 50 bite-sized balls.

It tasted very refreshing and flavorful. The leftover was kept in the fridge and had it for brunch today, even better.

German spaetzle with goat cheese and fresh parsley for tangy richness. Traditional egg noodles pressed through a spaetzle maker and sautéed in butter.

Minced clams with a mixture of seasonings and a bit of hot sauce, topped with shredded mozzarella, this dip is excellent served warm with crackers.

Skip store-bought packets and make your own Italian dressing mix that will keep in the pantry for up to a year.

Simple no-bake graham cracker crust with cinnamon and nutmeg takes 15 minutes to make and works for cheesecakes, cream pies, or diabetic-friendly desserts.

Quick, easy and foolproof sauté of green beans with smoke paprika and garlic. Easy one skillet cooking with super easy cleanup.

Coconut treacle pani hoppers, sweet Sri Lankan hoppers from a fermented rice-flour and coconut milk batter enriched with coconut treacle, cooked soft and spongy, then folded into a crescent. A treacly teatime treat.

These are better than ordinary sugar cookies because of the flavoring.

Dark chocolate chunks and dried mango pieces make these let these cookies die for. Chocolaty, fruity, buttery and crispy, all these good things you can find in every bite.

These were so tasty. I'd make them again and again. I used bread crumbs instead of crackers and a red bell instead of a green bell. I could see trying this with different fruit juice and cheese combos! Make this, I don't think you'll be disappointed.