35+ Easy and Flavorful Friday Low Sodium Betty Crocker Recipes to Try

Eating healthy doesn’t have to mean sacrificing flavor, especially when it comes to low-sodium dishes.

For those following a low-sodium diet or simply looking to reduce their sodium intake, Betty Crocker offers a wide variety of recipes that are not only delicious but also heart-healthy.

Fridays are the perfect time to try something new in the kitchen, and with these 35+ Friday low-sodium Betty Crocker recipes, you can enjoy a flavorful, nutritious meal that fits your dietary needs.

From hearty salads and flavorful grilled meats to light pasta dishes and satisfying vegetarian options, these recipes prove that a low-sodium lifestyle doesn’t have to be bland.

Whether you’re cooking for yourself or your entire family, these recipes will inspire you to make Fridays both healthy and delicious.

Say goodbye to excess salt and hello to tasty alternatives that will keep your taste buds happy without compromising on flavor or nutrition.

35+ Easy and Flavorful Friday Low Sodium Betty Crocker Recipes to Try

Reducing sodium intake doesn’t mean you have to settle for boring meals.

With these 35+ Friday low-sodium Betty Crocker recipes, you’ll have a variety of flavorful and nutritious options to choose from, making your Friday dinners just as exciting and satisfying as ever.

These recipes are designed to help you maintain a healthy heart, control blood pressure, and improve overall well-being, all while enjoying tasty, hearty meals.

Whether you’re making a vibrant veggie stir-fry, a grilled chicken dish, or a comforting bowl of soup, these low-sodium recipes provide plenty of inspiration for a balanced meal plan.

Embrace the taste of freshness, enjoy the benefits of a lower sodium diet, and transform your Friday meals into a celebration of health and flavor.

Low Sodium Betty Crocker Chicken and Vegetable Stir-Fry

This flavorful stir-fry recipe from Betty Crocker is perfect for a low-sodium diet, with tender chicken and a colorful mix of vegetables. Packed with nutrients and quick to prepare, this dish is ideal for a healthy Friday dinner. You can enjoy a satisfying, savory meal without worrying about excessive salt intake, making it a great option for heart health or anyone following a low-sodium plan.

Ingredients:

• 1 lb boneless skinless chicken breasts, cut into strips
• 1 tablespoon olive oil
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium carrot, julienned
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the chicken strips and cook until browned and cooked through, about 6-7 minutes. Remove the chicken and set it aside.
3. In the same pan, add the broccoli, bell peppers, and carrot. Stir-fry for about 4-5 minutes, or until the vegetables are tender-crisp.
4. Return the chicken to the pan. Add the low-sodium soy sauce, rice vinegar, sesame oil, garlic, and ginger. Stir everything together and cook for an additional 2 minutes, until well mixed and heated through.
5. Serve hot, garnished with sesame seeds if desired.

This low-sodium chicken and vegetable stir-fry is an excellent choice for a quick, healthy, and delicious Friday night dinner. The combination of lean chicken, colorful vegetables, and savory seasonings makes it a flavorful yet heart-healthy option. With minimal sodium and maximum taste, this dish aligns with a balanced diet without compromising on flavor.

Low Sodium Betty Crocker Veggie-Packed Quinoa Salad

This low-sodium veggie-packed quinoa salad is an incredibly versatile and nutritious dish that’s perfect for a Friday lunch or dinner. With the wholesome goodness of quinoa and a medley of fresh vegetables, it’s a vibrant and filling salad that provides essential nutrients without the added sodium. This recipe can also be easily customized based on your preferred veggies or whatever you have in your fridge.

Ingredients:

• 1 cup uncooked quinoa
• 2 cups water
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, cover, and reduce heat to low. Simmer for about 15 minutes or until the water is absorbed and the quinoa is tender.
2. Remove the saucepan from heat and let the quinoa sit for 5 minutes before fluffing it with a fork.
3. While the quinoa cooks, prepare the vegetables. In a large bowl, combine the cucumber, bell pepper, tomatoes, and red onion.
4. In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, black pepper, and oregano.
5. Once the quinoa is ready, add it to the vegetables and toss everything together. Pour the dressing over the salad and mix well to combine.
6. Garnish with fresh parsley and serve chilled or at room temperature.

This veggie-packed quinoa salad is the perfect low-sodium option for those seeking a nutritious and satisfying meal. It’s light yet filling, and the quinoa provides a complete protein source, making it a great vegetarian dish. The variety of textures from the fresh vegetables paired with the tangy dressing makes each bite refreshing, and the lack of excess salt ensures it’s a heart-healthy choice for any meal.

Low Sodium Betty Crocker Baked Salmon with Herb Sauce

Baked salmon is a simple yet flavorful dish, and with Betty Crocker’s low-sodium herb sauce, it becomes a perfect Friday evening dinner. This recipe emphasizes the natural flavors of the salmon while keeping sodium levels low. The herb sauce adds a fragrant, light touch that complements the fish beautifully. With healthy omega-3 fatty acids and fresh herbs, this dish offers a satisfying and heart-healthy option.

Ingredients:

• 4 salmon fillets (4 oz each)
• 1 tablespoon olive oil
• 1 teaspoon fresh lemon juice
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 cup low-sodium chicken broth

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil and lemon juice. Sprinkle with garlic powder and black pepper.
3. In a small bowl, combine the dill, parsley, and chicken broth. Spoon the herb mixture over each salmon fillet.
4. Bake the salmon for 12-15 minutes, or until the fish flakes easily with a fork.
5. Serve the salmon with extra lemon wedges on the side.

This low-sodium baked salmon is a flavorful and heart-healthy choice for a simple yet elegant Friday dinner. The fresh herbs and minimal seasoning allow the natural taste of the salmon to shine through, making this dish both nutritious and delicious. Perfect for a busy weeknight or a special occasion, this recipe provides a balanced meal that’s easy to prepare and light on sodium.

Low Sodium Betty Crocker Spaghetti Aglio e Olio

Spaghetti Aglio e Olio is a classic Italian pasta dish that’s both simple and satisfying. This low-sodium version, inspired by Betty Crocker’s recipe, features pasta, garlic, and olive oil, creating a flavorful dish without the need for excessive salt. The addition of red pepper flakes provides a subtle heat, while the fresh parsley brightens the overall flavor. It’s a perfect, quick meal for anyone looking for a tasty yet heart-healthy dinner.

Ingredients:

• 8 oz spaghetti
• 3 tablespoons olive oil
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup fresh parsley, chopped
• 1 tablespoon freshly grated Parmesan cheese (optional)
• 1/2 teaspoon black pepper

Instructions:

1. Cook the spaghetti according to package directions in salted water. Drain and set aside, reserving 1/2 cup of pasta cooking water.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and cook for about 2 minutes, stirring frequently, until fragrant and golden (be careful not to burn the garlic).
3. Add the red pepper flakes (if using) and cook for an additional 30 seconds.
4. Add the drained spaghetti to the skillet, tossing to coat in the garlic oil. Add a little pasta cooking water to help loosen the sauce and mix everything together.
5. Stir in the fresh parsley and black pepper. Serve with a sprinkle of Parmesan cheese, if desired.

This low-sodium spaghetti aglio e olio is a delicious, easy-to-make meal that’s bursting with flavor from the garlic and olive oil. The lack of added salt is balanced by the rich taste of the olive oil and the heat from the red pepper flakes. It’s a perfect option for those following a low-sodium diet, providing a flavorful pasta dish without sacrificing taste or texture.

Low Sodium Betty Crocker Turkey Meatballs in Tomato Sauce

Turkey meatballs in tomato sauce are a comforting and versatile dish that can be enjoyed with pasta, rice, or on their own. Betty Crocker’s low-sodium version of this classic recipe uses lean turkey for a healthier option while keeping the sodium content minimal. The homemade tomato sauce is seasoned with fresh herbs, garlic, and a dash of olive oil for a rich, flavorful dish that the whole family will love.

Ingredients: For the meatballs:

• 1 lb lean ground turkey
• 1/4 cup whole wheat breadcrumbs
• 1/4 cup chopped fresh parsley
• 1 egg (or egg substitute)
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper

For the tomato sauce:

• 1 can (14.5 oz) no-salt-added crushed tomatoes
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the ground turkey, breadcrumbs, parsley, egg, garlic powder, and black pepper. Mix until well combined, then form into meatballs, about 1-1/2 inches in diameter, and place them on the prepared baking sheet.
3. Bake the meatballs for 20-25 minutes, or until fully cooked and golden brown.
4. While the meatballs bake, prepare the tomato sauce. Heat the olive oil in a saucepan over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
5. Add the crushed tomatoes, basil, oregano, and black pepper to the pan. Simmer the sauce for about 10 minutes, stirring occasionally.
6. Once the meatballs are cooked, add them to the tomato sauce and simmer for another 5 minutes, allowing the flavors to meld.
7. Serve the meatballs with the sauce over pasta or enjoy as-is.

These low-sodium turkey meatballs in tomato sauce are a heart-healthy take on a beloved classic. The turkey provides a lean protein, while the homemade tomato sauce enhances the dish with fresh flavors. This recipe is an excellent choice for a wholesome, low-sodium dinner that the entire family can enjoy, whether served with pasta, rice, or just as a main dish with vegetables.

Low Sodium Betty Crocker Baked Sweet Potato Fries

Baked sweet potato fries are a perfect side dish for any meal, and this low-sodium version from Betty Crocker is crispy on the outside and tender on the inside. By using olive oil and a blend of spices, these fries have plenty of flavor without the need for added salt. A healthier alternative to traditional fries, they make a great accompaniment to sandwiches, burgers, or grilled meats.

Ingredients:

• 2 medium sweet potatoes, peeled and cut into fries
• 2 tablespoons olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the sweet potato fries on the baking sheet and drizzle with olive oil. Toss to coat evenly.
3. In a small bowl, mix the paprika, garlic powder, cumin, and black pepper. Sprinkle the spice mixture over the fries and toss to coat.
4. Arrange the fries in a single layer on the baking sheet.
5. Bake for 25-30 minutes, flipping halfway through, until the fries are golden brown and crispy.
6. Remove from the oven and garnish with chopped parsley, if desired. Serve immediately.

These baked sweet potato fries are a simple, delicious, and low-sodium alternative to traditional fries. The combination of olive oil and spices adds depth of flavor, and the natural sweetness of the potatoes shines through. They’re a great side dish for any meal, offering a healthier choice without sacrificing taste or texture. Plus, they’re easy to make and will satisfy your craving for something crispy and savory without the added sodium.

Low Sodium Betty Crocker Zucchini Fritters

These low-sodium zucchini fritters are light, crispy, and packed with flavor. A perfect option for a Friday meal or snack, these fritters are made with fresh zucchini and a minimal amount of seasoning, making them suitable for those following a low-sodium diet. The use of whole wheat flour and a touch of olive oil ensures they’re a healthier alternative to traditional fried foods, while still offering a satisfying crunch and a delicious taste.

Ingredients:

• 2 medium zucchinis, grated
• 1/2 cup whole wheat flour
• 1/4 cup grated Parmesan cheese (optional)
• 1 egg (or egg substitute)
• 2 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1 tablespoon olive oil
• 1/4 cup fresh parsley, chopped

Instructions:

1. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out the excess moisture.
2. In a large bowl, combine the zucchini, whole wheat flour, Parmesan cheese (if using), egg, garlic, black pepper, oregano, and parsley. Mix until well combined.
3. Heat the olive oil in a large skillet over medium heat.
4. Scoop 2 tablespoons of the zucchini mixture into the skillet and flatten into a patty with the back of a spoon. Repeat with the remaining mixture.
5. Cook the fritters for 3-4 minutes on each side, until golden brown and crispy.
6. Serve hot with a side of low-sodium dipping sauce or yogurt.

These low-sodium zucchini fritters are a delicious and nutritious way to enjoy vegetables in a flavorful form. The combination of zucchini, whole wheat flour, and minimal seasoning provides a light yet satisfying dish that’s both crispy and savory. Whether served as a snack or paired with a salad or protein for a complete meal, these fritters are a healthy alternative to more heavily salted options, making them perfect for anyone looking to reduce their sodium intake.

Low Sodium Betty Crocker Grilled Chicken Salad with Avocado

This grilled chicken salad with avocado is a perfect, light, and low-sodium meal for a healthy Friday lunch or dinner. The combination of lean grilled chicken, creamy avocado, and fresh vegetables makes for a filling and satisfying salad. With a homemade vinaigrette dressing made from olive oil, lemon juice, and herbs, this salad provides a refreshing and heart-healthy option that’s both flavorful and low in sodium.

Ingredients:

• 2 boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 6 cups mixed salad greens
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1 ripe avocado, sliced
• 2 tablespoons olive oil (for dressing)
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon black pepper

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub the chicken breasts with olive oil, garlic powder, paprika, and black pepper.
3. Grill the chicken for 6-8 minutes on each side, or until cooked through and no longer pink in the center. Let the chicken rest for a few minutes before slicing it into strips.
4. In a large bowl, combine the salad greens, cucumber, tomatoes, red onion, and avocado.
5. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and black pepper to make the dressing.
6. Toss the salad with the dressing and top with sliced grilled chicken.
7. Serve immediately.

This low-sodium grilled chicken salad with avocado is a refreshing, nutrient-packed meal that’s perfect for a light lunch or dinner. The creamy avocado adds healthy fats, while the grilled chicken provides lean protein. The homemade vinaigrette enhances the salad’s flavor without the need for excess salt. With vibrant, fresh ingredients and minimal sodium, this salad is a heart-healthy and satisfying choice.

Low Sodium Betty Crocker Eggplant Parmesan

Eggplant Parmesan is a classic Italian dish that’s typically heavy on the sodium, but this low-sodium version from Betty Crocker allows you to enjoy all the flavors without the added salt. Baked instead of fried, the eggplant retains its delicious flavor and soft texture while still being light and healthy. Topped with a simple marinara sauce and a sprinkle of Parmesan cheese, this dish is a great low-sodium alternative to the traditional fried version.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup whole wheat breadcrumbs
• 1/4 cup grated Parmesan cheese (optional)
• 1 egg (or egg substitute)
• 1 cup no-salt-added marinara sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a shallow dish, combine the breadcrumbs, Parmesan cheese (if using), garlic powder, basil, oregano, and black pepper.
3. Dip each eggplant slice into the beaten egg (or egg substitute) and then coat it in the breadcrumb mixture. Place the coated eggplant slices on the prepared baking sheet.
4. Drizzle the olive oil over the eggplant slices.
5. Bake for 20-25 minutes, flipping halfway through, until golden brown and tender.
6. Remove the eggplant from the oven and top each slice with a spoonful of marinara sauce.
7. Return to the oven for 5-10 more minutes, until the sauce is heated through.
8. Serve hot with extra marinara sauce on the side.

This low-sodium eggplant Parmesan offers all the comforting flavors of the classic dish without the added salt and heaviness of frying. Baked to perfection and topped with a flavorful marinara sauce, it’s a heart-healthy alternative that doesn’t compromise on taste. Whether served as a main course or paired with a side salad, this dish is a great way to enjoy a delicious, low-sodium meal that’s perfect for anyone seeking to reduce their sodium intake.

Low Sodium Betty Crocker Grilled Salmon with Lemon and Dill

This grilled salmon with lemon and dill is a simple yet flavorful low-sodium dish that highlights the natural taste of fresh salmon. The light marinade of olive oil, lemon juice, and dill adds a refreshing, zesty touch while keeping the sodium content low. Grilled to perfection, this dish makes for a healthy, heart-healthy option that is perfect for a Friday dinner or special occasion.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 lemon, sliced into wedges (for garnish)

Instructions:

1. In a small bowl, whisk together the olive oil, lemon juice, dill, black pepper, and garlic powder.
2. Place the salmon fillets in a shallow dish or resealable plastic bag and pour the marinade over the top. Cover and refrigerate for at least 30 minutes.
3. Preheat the grill to medium-high heat.
4. Grill the salmon for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
5. Serve with lemon wedges on the side.

This low-sodium grilled salmon with lemon and dill is the epitome of healthy, flavorful eating. The fresh dill and lemon juice enhance the natural richness of the salmon without relying on excessive salt. It’s a perfect, quick meal that’s packed with omega-3 fatty acids, making it ideal for anyone looking to enjoy a heart-healthy, low-sodium meal.

Low Sodium Betty Crocker Vegetable Stir-Fry

This vibrant vegetable stir-fry is a quick, easy, and low-sodium meal that’s packed with nutritious ingredients. The variety of vegetables, from bell peppers to broccoli and carrots, provides a colorful and flavorful base, while the ginger-soy sauce adds a savory depth. With just a few simple ingredients, this stir-fry is a perfect way to get a healthy, low-sodium meal on the table in under 30 minutes.

Ingredients:

• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 medium carrot, sliced thinly
• 1/2 cup snow peas
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons low-sodium soy sauce
• 1 teaspoon sesame oil (optional)
• 1/4 teaspoon black pepper
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the bell peppers, broccoli, carrots, and snow peas to the skillet and stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
3. Add the garlic and ginger to the skillet and cook for an additional 1-2 minutes until fragrant.
4. Pour in the low-sodium soy sauce and sesame oil, stirring to coat the vegetables evenly. Cook for another 2 minutes.
5. Sprinkle with black pepper and sesame seeds, if desired.
6. Serve hot with steamed brown rice or noodles.

This low-sodium vegetable stir-fry is a versatile and healthy dish that’s packed with fresh veggies and savory flavors. The low-sodium soy sauce and sesame oil provide just enough seasoning to enhance the vegetables without overdoing it on the salt. Whether served on its own or paired with rice or noodles, this stir-fry is a satisfying, quick meal that’s perfect for anyone looking for a low-sodium, plant-based dish.

Low Sodium Betty Crocker Sweet Potato and Black Bean Tacos

These sweet potato and black bean tacos are a fantastic low-sodium, vegetarian option for Taco Friday. Roasted sweet potatoes and black beans are seasoned with cumin, chili powder, and a hint of lime for a flavorful filling, while soft corn tortillas hold everything together. Topped with fresh cilantro and avocado, these tacos are not only low in sodium but also packed with nutrients, making them a healthy and delicious meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon black pepper
• 1 can (15 oz) no-salt-added black beans, drained and rinsed
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon fresh lime juice

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, and black pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
2. While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat until warmed through.
3. Warm the corn tortillas in a dry skillet or in the microwave.
4. To assemble the tacos, divide the roasted sweet potatoes and black beans evenly between the tortillas.
5. Top with avocado slices, fresh cilantro, and a squeeze of lime juice.
6. Serve immediately.

These low-sodium sweet potato and black bean tacos are a flavorful and filling dish that’s perfect for Taco Night. The combination of roasted sweet potatoes, black beans, and fresh toppings creates a satisfying, nutrient-dense meal without the need for added salt. With the creamy avocado, zesty lime, and cilantro, these tacos are sure to be a hit at the table, whether you’re following a low-sodium diet or just looking for a healthier taco option.

Low Sodium Betty Crocker Spaghetti with Garlic and Olive Oil

This simple yet flavorful spaghetti with garlic and olive oil is a classic Italian dish that is naturally low in sodium but rich in flavor. The garlic-infused olive oil coats the pasta, creating a light and delicious sauce, while a sprinkle of fresh herbs adds a burst of freshness. This dish is a perfect Friday meal for those looking for a quick, satisfying, and heart-healthy dinner option without the excess salt.

Ingredients:

• 12 oz whole wheat spaghetti
• 3 tablespoons olive oil
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped (optional)
• Zest of 1 lemon (optional)

Instructions:

1. Cook the spaghetti according to package directions in a large pot of boiling water until al dente. Drain, reserving 1/2 cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 2-3 minutes, or until the garlic is golden brown and fragrant. Be careful not to burn the garlic.
3. Add the red pepper flakes (if using) and black pepper, stirring for another 30 seconds.
4. Add the cooked spaghetti to the skillet, tossing to coat in the garlic oil. If the pasta seems dry, add a small amount of the reserved pasta water to loosen it up.
5. Stir in the fresh parsley, basil (if using), and lemon zest for a burst of flavor.
6. Serve immediately, garnished with additional herbs or lemon zest as desired.

This low-sodium spaghetti with garlic and olive oil is the perfect dish for a light yet flavorful meal. The combination of garlic, olive oil, and fresh herbs provides a savory depth without relying on salt. It’s an easy, quick meal that’s ideal for anyone looking for a heart-healthy, low-sodium dinner option that doesn’t skimp on flavor. Whether enjoyed on its own or paired with a side salad, this pasta dish offers a satisfying meal without any of the excess sodium typically found in more heavily seasoned dishes.

Low Sodium Betty Crocker Roasted Chicken with Herbs

This roasted chicken with herbs is a simple and low-sodium dish that is full of flavor. The chicken is seasoned with fresh rosemary, thyme, and garlic, allowing the natural flavors to shine. Roasted to golden perfection, the chicken is juicy on the inside with a crispy skin. Served alongside roasted vegetables or a side salad, this dish is a perfect option for a healthy, low-sodium Friday dinner.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 tablespoon fresh lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix together the olive oil, garlic, rosemary, thyme, black pepper, paprika, and lemon juice.
3. Rub the herb mixture evenly over the chicken thighs, ensuring they are well-coated.
4. Place the chicken thighs on a baking sheet, skin-side up, and roast for 35-40 minutes, or until the chicken is cooked through and the skin is crispy.
5. Serve hot with your favorite side dishes.

This low-sodium roasted chicken with herbs is a simple, satisfying dish that’s perfect for anyone looking to enjoy a flavorful, heart-healthy meal. The fresh herbs infuse the chicken with delicious fragrance, while the olive oil and lemon juice add moisture and tang. It’s a versatile dish that pairs well with vegetables or grains, making it a perfect choice for a well-balanced, low-sodium Friday dinner that is both nutritious and delicious.

Low Sodium Betty Crocker Veggie Burger with Avocado

This low-sodium veggie burger with avocado is a delicious and satisfying plant-based option that’s perfect for a Friday evening meal. Packed with protein from black beans and oats, these veggie burgers are flavorful, filling, and great for anyone looking to reduce their sodium intake. The creamy avocado topping adds a rich texture, while fresh tomatoes and lettuce provide a crisp contrast. Served on a whole-grain bun, this burger is both healthy and flavorful.

Ingredients:

• 1 can (15 oz) no-salt-added black beans, drained and mashed
• 1/2 cup old-fashioned oats
• 1/4 cup grated carrot
• 1/4 cup finely chopped onion
• 1/4 cup fresh parsley, chopped
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 4 whole-grain burger buns
• 1 avocado, sliced
• 1 tomato, sliced
• Lettuce leaves for topping

Instructions:

1. In a large bowl, combine the mashed black beans, oats, grated carrot, onion, parsley, cumin, and black pepper. Mix until well combined.
2. Divide the mixture into 4 portions and shape each portion into a patty.
3. Heat the olive oil in a large skillet over medium heat. Cook the patties for 4-5 minutes on each side, until golden brown and crispy.
4. Toast the whole-grain burger buns lightly.
5. Assemble the burgers by placing a veggie patty on each bun and topping with avocado slices, tomato slices, and lettuce.
6. Serve immediately.

These low-sodium veggie burgers with avocado are a fantastic alternative to traditional burgers, offering all the flavor and satisfaction without the excess sodium. The combination of black beans, oats, and fresh vegetables makes the patties hearty and filling, while the avocado adds creaminess and richness. Served on a whole-grain bun with fresh toppings, this veggie burger is a healthy, tasty, and satisfying option for anyone seeking a delicious, low-sodium meal.

Note: More recipes are coming soon!