5,663 low sodium recipes

Baked white fish topped with a fresh coconut chutney made from cilantro, mint, jalapeño, cumin, and lime. A vibrant Indian-inspired weeknight dinner ready in 40 minutes.

Kangaroo Rump marinated in Aniseed Myrtle and Alpine Pepper served with mushrooms filled with ricotta and spinach.

Stracci pasta tossed with eight fresh herbs, extra-virgin olive oil, Romano cheese, and chopped tomatoes. An Italian herb pasta where the uncooked herb sauce is the star.

Quick and easy biscuits that use up leftover ham after the holiday season.

Easy calzones use refrigerated pizza dough cut into squares, folded over a sausage-mushroom or ham-spinach filling, brushed with egg, and baked golden. Six personal-sized handheld pizza pockets ready in 25 minutes.

These light, fluffy yet delicious almond and coconut meringue drops are perfect for potluck or parties. They are easy to pick up and pretty much nobody can resist these cute little drops.

Grilled Gulf Red Snapper with Basil Lime Sauce recipe

Fruit kabobs with yogurt dip: skewers of watermelon, pineapple, grapes, strawberries, and kiwi served with a creamy strawberry yogurt dip. A colorful, no-cook, healthy snack or party platter kids love.

For those of you who like your meat rare, this succulent roast is the perfect dinner for you!

This decorative and tasty bread is perfect for the kids during the Halloween.

Light and fluffy Christmas snowball cookies. Lighter and lower fat than most Christmas cookies and faster to make (no need to refrigerate overnight).

Frescavena is the beloved Venezuelan oat drink: fine-blended oat cereal and sugar stirred into cold milk or water over ice. Creamy, wholesome, easy to customize.

A basic yet scrumptious casserole that doesn't take a lot to make or enjoy!

These are super and duper, just like the name. Creamy, rich and heavenly delicious!

Composed romaine and watercress salad plated over Belgian endive spears with a savory basil anchovy sauce. An elegant, restaurant-style first course.

Passover farfel muffins made with matzah farfel, eggs, and schmaltz baked in a hot muffin tin until puffy and golden. A 4-ingredient Pesach side dish with crispy edges.