10,000 low sodium recipes

Traditional British coconut ice with a white and pink layered look. Just sugar, water, desiccated coconut, and vanilla cooked to soft-ball stage and pressed into squares. A classic Christmas sweet that's dead simple to make.

Grilled herbed steak marinated overnight in a tomato juice, basil, and oregano blend, served over tender foil-packet onions with a tangy pan sauce.

Creamy frozen banana-orange push-up pops blended with yogurt and powdered milk. Low-fat, heart-healthy, and kid-approved. Just blend, pour into cups or molds, and freeze.

Hot fudge sundae ice cream pie layered with vanilla wafers, vanilla ice cream, and a rich homemade fudge sauce of chocolate chips, marshmallows, and evaporated milk. A crowd-pleasing freezer dessert.

Basic graham cracker cheesecake crust: three ingredients pressed into a springform pan and chilled. The blueprint no-bake crust that swaps to gingersnap or chocolate wafer for any cheesecake variation.

Tropical breakfast smoothie with banana, mango, and honey blended with milk. Quick 10-minute Mexican-inspired drink for busy mornings or afternoon snacks.

Easy caramel chocolate sticky buns: a four-ingredient hack using refrigerated biscuits stuffed with chocolate kisses and baked over coconut-pecan frosting that turns into instant caramel when inverted.

A copy-cat of Wendy's Chocolate Frosty recipe. Easy to make at home with just 3 ingredients and a blender.

French toast soaked in amaretto-spiked egg mixture, served with amaretto butter and syrup. Boozy, indulgent breakfast with almond flavor throughout.

Boston cream pie with two split sponge layers, thick vanilla pastry custard, and a warm chocolate glaze that drips down the sides. The Massachusetts state dessert built from scratch.

A supe'ed up version of a White Russian. Tastes so smooth and delicious, but look out...it'll throw you for a a loop. My favorite drink!

A show stopper of an apple custard pie recipe with tender apple halves baked in a luscious, creamy vanilla custard filling.

Pan-seared pork tenderloin medallions in a Riesling wine sauce with green peppercorns, raisins, balsamic vinegar, and toasted pine nuts. Restaurant-quality in 40 minutes.

Chocolate angel pie with a crisp meringue shell filled with silky chocolate mousse and topped with sweetened whipped cream and chocolate curls. A retro showstopper that's naturally gluten-free.

Stuffed mushroom caps filled with a Mediterranean eggplant and tomato mixture brightened with garlic, basil and parsley. A make-ahead vegetarian appetizer you can serve warm or at room temperature.

Caribbean guacamole: a tropical twist on classic guac with diced avocado, sweet papaya, lime, red chiles, and toasted coconut, served with crisp bread points. Island sunshine on a cracker.