10,000 low sodium recipes

Lemon omelet-souffle bakes airy whipped egg whites right over a bubbling lemon-orange sauce. Light, citrusy and barely sweet, with a creamy center and a dollop of sour cream on the side.

Pressure cooker quinoa cooked in vegetable stock for a fluffy, flavorful grain in just 2 minutes of pressure time. A fast rice substitute with tender yet crunchy texture.

No-bake butterscotch haystacks with peanut butter chips and chow mein noodles. A four-ingredient candy that melts in the microwave and sets on the counter.

Fresh figs poached in port and creme de cassis, the wine reduced to a glossy syrup, served over vanilla frozen yogurt. An elegant, low-fat dessert with deep berry and fig flavor from just a few ingredients.

Nutty farro tossed with roasted beets, blanched beet greens, crumbled feta, toasted walnuts, and fresh herbs in a sherry-balsamic vinaigrette. A hearty vegetarian grain salad served warm or at room temperature.

Flour-dredged chicken livers sautéed golden and stirred into a rich tomato sauce with red wine, basil, oregano, and a hint of cinnamon. A hearty, old-school pasta sauce with incredible depth.

Fudgy from-scratch brownies layered with creme de menthe walnut frosting and drizzled with melted chocolate. Three layers of minty, chocolatey bliss in every bite.

Yeasted cinnamon buns with a brown sugar swirl, tangy cream cheese filling pressed into each center, and a sweet vanilla glaze drizzled on top. Bakery-level from scratch.

A simple but succulent chicken dish that can be served with pasta, rice or a crusty bread.

A tropical kiwi jam spiked with pineapple juice, fresh lime, and a finishing splash of rum. Tastes like a frozen daiquiri in spreadable form, perfect for toast, yogurt, or homemade gifts.

Paradise salad: a molded lemon Jello salad with sour cream, cottage cheese, and crushed pineapple. A retro gelatin dessert-salad that chills into a creamy, tangy mold.

Butter-baked chicken breasts topped with a rich sherry and mushroom almond sauce with Worcestershire and a hint of almond extract. Elegant enough for company, served over rice.

Sautéed chicken breast coated in orange juice and flour, then simmered with balsamic vinegar, colorful peppers, and mushrooms over wagon wheel pasta. A 50-minute dinner for two with a tangy, rich pan sauce.

Gooseberry burnt creams are a British dessert with tart gooseberry puree topped with whipped fromage blanc and double cream, finished with a crackable caramel sugar shell. A fruit-forward creme brulee.

Ron Santo's linguine with clam sauce pairs the Chicago Cubs legend's red clam sauce with diced tomatoes, mushrooms, white wine, and a pinch of cayenne for a quick Italian pasta dinner.

Fudgy brownies with melted semi-sweet chocolate, sour cream, and chocolate chips folded in. Intentionally underbaked for a dense, gooey center that firms up as it cools.