9,857 low sodium recipes

Lime, pineapple, and grapefruit marmalade with orange zest, cooked to 220F and sealed in 7 jars. A homemade tropical citrus marmalade that's tart, bright, and far from anything store-bought.

Simple cookie frosting made with powdered sugar, butter, vanilla, and cream that pipes smoothly for decorating sugar cookies and cut-out cookies.

Lemon Touchdown cocktail pitcher with rum, tequila, vodka, orange juice, and lemon juice. A strong, citrusy party punch that's stirred and served over ice.

Spaghetti tossed with toasted walnuts, black olives, pimientos, garlic oil, and Parmesan. A no-sauce Mediterranean pasta that's nutty, briny, and endlessly satisfying.

Taffy apple pizza on a giant sugar cookie crust topped with peanut butter cream cheese, sliced Granny Smith apples, caramel drizzle, and chopped peanuts. A party-size dessert.

An authentic basic salsa using dried chiles for use as a sauce for egg, Chilaquiles or Enchiladas. It also makes a nice spicy dip for tortilla chips.

Mushroom and dried tomato pasta sauce with porcini, sun-dried tomatoes, rosemary, and garlic sauteed in white wine. Deep umami flavor without cream or meat.

Peanut butter amaranth logs are no-bake protein-packed snack bars with toasted amaranth, coconut, peanut butter, tahini, and honey. Hand-rolled and chilled, no oven needed beyond a quick grain toast.

The cookies have the nice flavor from Irish cream, also they are so buttery, and the chocolate chips definitely give the extra bites into the cookies.

Grilled sausage kabobs with bratwurst, Italian sausage, kielbasa, and new potatoes basted in a bacon-beer BBQ sauce. Three sausage varieties on one skewer for the ultimate cookout.

Fresh strawberry frosting made with real strawberry puree and fluffy beaten egg whites. A light, fat-free cooked frosting with bright berry flavor that holds stiff peaks.

Cherry and almond Christmas cake: maraschino cherries, apricots, ginger, and almonds macerated in amaretto and brandy, baked into a lighter apple-puree batter, then soaked in more amaretto. A boozy, fruit-packed festive cake that keeps for a month.

Minted fruit salad tossed in a citrus syrup of orange juice, lemon, and a whisper of mint extract. Make-ahead friendly, the fruit drinks in the syrup as it chills, turning ordinary fruit into a brunch centerpiece.

Pickled onions brined overnight in salt water, then packed in a hot vinegar brine with mustard seeds, horseradish, bay leaf, and hot peppers. Crunchy and tangy.

Oat fruit bars layered with dried apricots, dates, and prunes in a buttery brown sugar and corn syrup base. Chewy, naturally sweet, and no mixer required.

I guess I will have to ditch the craft dinner, because this mac and cheese was actually so easy to make, and it was so much better than those boxed stuff. No comparison.