50+ Healthy Friday Low Sodium Copycat Recipes for a Healthier Night

Eating out on Fridays is a long-standing tradition for many, offering a chance to relax, enjoy delicious food, and spend time with family and friends.

However, for those who are mindful of their sodium intake, the typical restaurant meal may be packed with more sodium than desired.

The good news is that you can recreate your favorite restaurant dishes at home with a healthier twist.

In this blog post, we’ve rounded up 50+ Friday low sodium copycat recipes that allow you to enjoy restaurant-style meals without compromising on flavor or your health goals.

Whether you’re craving a savory pasta, spicy stir-fry, or crispy fried dish, these recipes are perfect for anyone looking to lower their sodium intake while still enjoying a tasty meal.

Let’s get started on transforming your Friday nights into flavorful, healthier alternatives!

50+ Healthy Friday Low Sodium Copycat Recipes for a Healthier Night

With these 50+ Friday low sodium copycat recipes, you can indulge in the flavors of your favorite restaurant meals without worrying about your sodium intake.

By making simple swaps like using fresh herbs, homemade sauces, and low-sodium ingredients, you can enjoy healthier versions of your go-to dishes while still experiencing that satisfying restaurant feel.

Whether you’re cooking for yourself or sharing a meal with loved ones, these recipes will not only nourish your body but also please your taste buds.

Say goodbye to salty takeout and embrace these delicious, homemade alternatives that are good for both your health and your cravings.

Low Sodium Copycat Loaded Potato Skins

Loaded potato skins are a classic appetizer, but restaurant versions are often high in sodium due to the use of salted butter, cheese, and bacon. This low-sodium recipe keeps the flavor intact by using unsalted ingredients and sodium-free seasoning blends. Perfect for a Friday night snack, these potato skins will satisfy your cravings guilt-free.

Ingredients:

• 4 medium russet potatoes
• 2 tbsp unsalted butter, melted
• 1/2 cup shredded low-sodium cheddar cheese
• 2 slices low-sodium turkey bacon, cooked and crumbled
• 2 green onions, thinly sliced
• 1/4 cup low-sodium sour cream
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Black pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Scrub the potatoes clean, pierce them with a fork, and bake for 1 hour or until tender.
2. Once cool, cut each potato in half lengthwise and scoop out most of the flesh, leaving about 1/4 inch of potato on the skin. Reserve the scooped-out potato for another use.
3. Brush the inside and outside of the skins with melted unsalted butter. Sprinkle with garlic powder, smoked paprika, and black pepper.
4. Place the skins on a baking sheet and bake at 450°F (230°C) for 10 minutes until crispy.
5. Fill the skins with low-sodium cheddar cheese and turkey bacon crumbles. Bake for another 5 minutes or until the cheese melts.
6. Top with green onions and serve with a dollop of low-sodium sour cream.

These low-sodium loaded potato skins are crispy, cheesy, and bursting with flavor. They make for an excellent appetizer or snack that’s both indulgent and heart-healthy. Enjoy them guilt-free while savoring all the fun of a restaurant-style treat.

Low Sodium Copycat BBQ Chicken Flatbread

Flatbreads topped with tangy BBQ chicken are a crowd favorite. This recipe swaps out traditional high-sodium BBQ sauce for a homemade, low-sodium version while keeping all the smoky, sweet, and savory notes. It’s a perfect dish to kickstart your weekend.

Ingredients:

• 2 store-bought low-sodium flatbreads or naan
• 1/2 cup homemade low-sodium BBQ sauce (recipe below)
• 1 cup cooked, shredded chicken breast
• 1/2 cup shredded low-sodium mozzarella cheese
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil

Homemade Low-Sodium BBQ Sauce:

• 1/4 cup tomato paste
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 cup water

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Prepare the BBQ sauce by whisking all sauce ingredients in a small saucepan over medium heat. Simmer for 5 minutes and set aside.
3. Brush the flatbreads with olive oil and spread a layer of the BBQ sauce on top.
4. Evenly distribute the shredded chicken, red onion slices, and mozzarella cheese over the flatbreads.
5. Place the flatbreads on a baking sheet and bake for 10–12 minutes until the cheese is bubbly and golden.
6. Garnish with fresh cilantro before serving.

This low-sodium BBQ chicken flatbread is a delicious alternative to restaurant-style flatbreads. With its sweet and smoky BBQ flavor, you won’t miss the extra salt. Pair it with a crisp salad or enjoy it solo for a perfect Friday meal.

Low Sodium Copycat Cajun Shrimp Pasta

Cajun shrimp pasta is a bold and flavorful dish typically loaded with sodium from Cajun seasonings and creamy sauces. This version dials down the salt but keeps the spice alive using a homemade low-sodium Cajun spice blend and a lighter cream sauce. It’s a luxurious, low-sodium way to enjoy a restaurant-style pasta dish at home.

Ingredients:

• 8 oz whole wheat linguine or fettuccine
• 1/2 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 cup unsalted chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tsp low-sodium Cajun seasoning (recipe below)
• 2 cloves garlic, minced
• 1/2 cup cherry tomatoes, halved
• Fresh parsley for garnish

Homemade Low-Sodium Cajun Seasoning:

• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (adjust for spice preference)
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano

Instructions:

1. Cook the pasta according to package instructions, reserving 1/2 cup of pasta water.
2. Toss the shrimp with 1 tsp of the Cajun seasoning. Heat olive oil in a skillet over medium heat and cook the shrimp for 2–3 minutes on each side until pink. Remove from the skillet and set aside.
3. In the same skillet, melt unsalted butter and sauté the garlic for 1 minute. Add the chicken broth, cream, and remaining Cajun seasoning. Simmer for 5 minutes until slightly thickened.
4. Stir in the Parmesan cheese and cherry tomatoes, cooking for another 2 minutes. If the sauce is too thick, add reserved pasta water to reach the desired consistency.
5. Toss the pasta in the sauce, add the shrimp, and garnish with fresh parsley before serving.

This low-sodium Cajun shrimp pasta is creamy, spicy, and utterly satisfying. It’s proof that you don’t need excessive salt to enjoy bold flavors. Serve it as a comforting Friday dinner that feels like a special treat without compromising your health.

Low Sodium Copycat Chicken Tenders

Chicken tenders are a beloved comfort food, but their breading and dipping sauces are often high in sodium. This low-sodium version uses a flavorful herb coating and a homemade honey mustard sauce to keep them crispy, juicy, and satisfying—perfect for a family-friendly Friday treat.

Ingredients:

• 1 lb chicken tenderloins
• 1 cup unsalted panko breadcrumbs
• 1/2 cup whole wheat flour
• 1/2 cup unsalted almond milk (or any low-sodium alternative)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/4 tsp black pepper
• Olive oil spray

Homemade Low-Sodium Honey Mustard Sauce:

• 2 tbsp Dijon mustard (low sodium)
• 2 tbsp honey
• 1 tbsp plain Greek yogurt

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with olive oil.
2. Prepare a breading station with three bowls: flour, almond milk, and panko breadcrumbs mixed with garlic powder, onion powder, paprika, and black pepper.
3. Dip each chicken tender into the flour, then the almond milk, and finally coat it with the breadcrumb mixture. Place on the baking sheet.
4. Spray the chicken tenders lightly with olive oil and bake for 20 minutes, flipping halfway through, until golden and cooked through.
5. Whisk the honey mustard sauce ingredients in a small bowl and serve alongside the tenders.

These low-sodium chicken tenders are crispy on the outside, tender on the inside, and paired with a tangy dipping sauce. They make for a delicious and healthier alternative to store-bought or restaurant versions, perfect for satisfying your cravings.

Low Sodium Copycat French Onion Soup

French onion soup is a cozy classic, but its broth and cheese topping can pack a sodium punch. This low-sodium version swaps out traditional broths for a homemade alternative while keeping the deep, savory flavors intact. A slice of low-sodium bread topped with melted Swiss cheese adds the finishing touch.

Ingredients:

• 4 large yellow onions, thinly sliced
• 2 tbsp unsalted butter
• 1 tsp olive oil
• 1/4 tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf
• 4 cups low-sodium beef broth (or homemade)
• 2 cups unsalted chicken broth
• 4 slices low-sodium bread (toasted)
• 1/2 cup shredded Swiss cheese (low sodium)

Instructions:

1. Heat unsalted butter and olive oil in a large pot over medium heat. Add the sliced onions and cook, stirring occasionally, for 25–30 minutes until caramelized and golden.
2. Add black pepper, thyme, and the bay leaf. Stir to combine, then pour in the low-sodium beef and chicken broths. Simmer for 20 minutes.
3. Preheat your broiler. Ladle the soup into oven-safe bowls, top each with a slice of toasted bread, and sprinkle with Swiss cheese.
4. Place the bowls under the broiler for 2–3 minutes, or until the cheese is melted and bubbly.

This low-sodium French onion soup is rich, comforting, and full of flavor. Enjoy it as a cozy starter or a satisfying main course—it’s perfect for a Friday night in.

Low Sodium Copycat Veggie Pizza

Veggie pizzas are a lighter option at pizzerias, but the crust, cheese, and sauces often contain hidden sodium. This homemade version uses a low-sodium pizza dough and a fresh herb-based tomato sauce for a vibrant, healthy, and delicious meal that’s great for sharing.

Ingredients:

• 1 store-bought low-sodium pizza crust or homemade (see below)
• 1/2 cup unsalted tomato sauce
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp garlic powder
• 1 cup shredded low-sodium mozzarella cheese
• 1/2 cup sliced bell peppers
• 1/2 cup sliced mushrooms
• 1/4 cup red onion, thinly sliced
• 1/4 cup black olives (low sodium or rinsed)
• Fresh basil for garnish

Homemade Low-Sodium Pizza Dough:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt-free baking soda
• 2/3 cup plain Greek yogurt

Instructions:

1. Preheat the oven to 425°F (220°C). If making the dough, combine the flour, baking powder, and baking soda in a bowl. Add Greek yogurt and mix until a dough forms. Roll out to your desired thickness.
2. Spread the tomato sauce over the pizza crust and sprinkle with oregano, basil, and garlic powder.
3. Top with shredded cheese, bell peppers, mushrooms, onions, and olives.
4. Bake for 12–15 minutes until the crust is golden and the cheese is melted. Garnish with fresh basil before serving.

This low-sodium veggie pizza is colorful, flavorful, and nutritious. It’s a perfect way to enjoy pizza night without compromising your dietary needs. Customize the toppings to suit your tastes and share it with loved ones for a fun Friday meal.

Low Sodium Copycat Loaded Baked Potato Skins

Loaded potato skins are a game-day favorite, but the bacon, cheese, and seasoning often carry loads of sodium. This low-sodium recipe retains all the savory goodness while using fresh ingredients to keep it heart-friendly and flavorful.

Ingredients:

• 4 medium russet potatoes, scrubbed clean
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/2 cup shredded low-sodium cheddar cheese
• 1/4 cup plain Greek yogurt (as sour cream substitute)
• 2 slices low-sodium turkey bacon, cooked and crumbled
• 2 tbsp chopped green onions

Instructions:

1. Preheat the oven to 400°F (200°C). Prick the potatoes with a fork and bake for 45–50 minutes until tender. Let cool slightly.
2. Slice the potatoes in half lengthwise and scoop out most of the flesh, leaving a thin layer. Save the scooped-out potato for another dish.
3. Brush the potato skins with olive oil and sprinkle with garlic powder, smoked paprika, and black pepper. Place on a baking sheet, cut side up, and bake for 10–15 minutes until crispy.
4. Fill each skin with shredded cheddar cheese and return to the oven for 5 minutes to melt the cheese.
5. Top with a dollop of Greek yogurt, crumbled turkey bacon, and green onions.

These low-sodium loaded potato skins are crispy, cheesy, and full of flavor. They’re perfect as a party appetizer or a satisfying Friday night snack without the guilt of high sodium levels.

Low Sodium Copycat Spinach Artichoke Dip

Spinach artichoke dip is a creamy and indulgent appetizer, but it’s often overloaded with salt from canned artichokes, cheeses, and seasonings. This low-sodium version delivers the same creamy decadence using fresh ingredients and smart swaps.

Ingredients:

• 1 cup fresh spinach, chopped
• 1 cup fresh or frozen artichoke hearts, chopped
• 1/2 cup low-sodium cream cheese, softened
• 1/2 cup plain Greek yogurt
• 1/4 cup grated Parmesan cheese (low sodium)
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 cup shredded mozzarella cheese (low sodium)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine cream cheese, Greek yogurt, Parmesan cheese, garlic powder, and black pepper until smooth. Stir in the spinach and artichoke hearts.
3. Transfer the mixture to a small baking dish and top with shredded mozzarella.
4. Bake for 20–25 minutes until bubbly and golden on top. Serve with low-sodium tortilla chips or fresh veggies.

This creamy spinach artichoke dip is rich and satisfying, proving that you can enjoy indulgent dishes without the excessive sodium. Serve it at your next gathering or savor it as a Friday treat.

Low Sodium Copycat BBQ Chicken Pizza

BBQ chicken pizza is a delicious blend of sweet, smoky, and savory flavors. This low-sodium copycat version features homemade BBQ sauce and a crisp, wholesome crust, making it a perfect option for a fun and flavorful Friday dinner.

Ingredients:

• 1 low-sodium pizza crust or homemade (see below)
• 1/2 cup low-sodium BBQ sauce (recipe below)
• 1 cup shredded low-sodium mozzarella cheese
• 1 cup cooked chicken breast, shredded
• 1/4 cup thinly sliced red onion
• 1/4 cup fresh cilantro leaves

Homemade Low-Sodium BBQ Sauce:

• 1/2 cup unsalted tomato sauce
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp black pepper

Instructions:

1. Preheat the oven to 425°F (220°C).
2. To make the BBQ sauce, whisk all sauce ingredients in a small saucepan over medium heat. Simmer for 5–7 minutes until slightly thickened.
3. Spread the BBQ sauce over the pizza crust, leaving a small border around the edges.
4. Sprinkle with mozzarella cheese, shredded chicken, and red onions. Bake for 12–15 minutes until the crust is golden and the cheese is melted.
5. Garnish with fresh cilantro leaves before serving.

This low-sodium BBQ chicken pizza is packed with bold flavors and satisfying textures. It’s a crowd-pleaser that’s easy to customize and perfect for a cozy Friday night at home.

Low Sodium Copycat Crispy Fish Tacos

Fish tacos are a beloved coastal dish, but many restaurant versions are loaded with salt. This low-sodium recipe uses a homemade, zesty seasoning mix to keep the flavor vibrant and the sodium low. Paired with a fresh lime crema and crisp veggies, these fish tacos make for a light and satisfying Friday meal.

Ingredients:

• 1 lb white fish fillets (such as cod or tilapia)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1/2 cup diced tomatoes
• 1/4 cup fresh cilantro, chopped

Lime Crema:

• 1/4 cup plain Greek yogurt
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Combine the chili powder, garlic powder, smoked paprika, cumin, and black pepper in a small bowl. Rub the seasoning mixture over the fish fillets.
3. Place the fish on a baking sheet and bake for 12–15 minutes, until cooked through and flaky.
4. While the fish bakes, prepare the lime crema by mixing Greek yogurt, lime juice, garlic powder, and black pepper in a bowl.
5. Warm the tortillas in a dry pan or microwave.
6. Assemble the tacos by placing a portion of the baked fish on each tortilla. Top with shredded cabbage, diced tomatoes, cilantro, and a drizzle of lime crema.

These crispy fish tacos are fresh, light, and full of flavor. The homemade seasoning mix and lime crema add a delicious twist without the sodium overload. Enjoy a healthier take on a classic Friday night favorite.

Low Sodium Copycat Sweet and Sour Chicken

Sweet and sour chicken is a favorite takeout dish, but it’s often high in sodium and sugar. This low-sodium version makes use of fresh ingredients like bell peppers and pineapple, combined with a homemade sauce that’s both tangy and slightly sweet. Serve it with brown rice for a filling, satisfying meal.

Ingredients:

• 1 lb chicken breast, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 1 cup pineapple chunks (fresh or no-sugar-added canned)
• 1/4 cup low-sodium chicken broth
• 1/4 cup apple cider vinegar
• 2 tbsp honey
• 1 tbsp cornstarch
• 1 tbsp water
• 1/4 tsp ground ginger

Instructions:

1. In a large pan, heat olive oil over medium heat. Add the chicken pieces and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.
2. In the same pan, add the bell peppers and onion. Cook until slightly tender, about 5 minutes.
3. In a small bowl, whisk together the chicken broth, vinegar, honey, cornstarch, water, and ginger. Pour the sauce into the pan and bring to a simmer.
4. Add the pineapple chunks and cooked chicken back into the pan, stirring to coat with the sauce. Cook for 3-4 more minutes until the sauce thickens.
5. Serve over brown rice or steamed vegetables for a complete meal.

This low-sodium sweet and sour chicken recipe is the perfect way to enjoy your favorite Chinese takeout dish without the excess salt. The combination of fresh vegetables and tangy sauce makes it a deliciously satisfying option for a Friday night dinner.

Low Sodium Copycat Cheeseburger Sliders

Cheeseburger sliders are a fun and easy dish that’s perfect for a Friday night in. By using lean beef and low-sodium cheese, these sliders are a healthier take on the classic comfort food. Topped with fresh veggies and a homemade low-sodium ketchup, they are bursting with flavor.

Ingredients:

• 1 lb lean ground beef (90% lean or higher)
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 8 slider buns (whole grain or low-sodium)
• 4 slices low-sodium cheddar cheese
• 1/4 cup lettuce, shredded
• 1/4 cup tomato, sliced
• 1/4 cup low-sodium ketchup (or homemade)

Homemade Low-Sodium Ketchup:

• 1/2 cup unsalted tomato paste
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp ground pepper

Instructions:

1. Preheat the grill or a skillet over medium heat.
2. In a mixing bowl, combine the ground beef with black pepper, garlic powder, and onion powder. Form the mixture into 8 small patties.
3. Cook the patties on the grill or skillet for 3-4 minutes per side, or until fully cooked.
4. While the patties cook, whisk together the ketchup ingredients in a small bowl.
5. When the patties are cooked, place a slice of cheese on each patty and let it melt.
6. Assemble the sliders by placing each beef patty on a slider bun, topping with lettuce, tomato, and a drizzle of low-sodium ketchup.

These low-sodium cheeseburger sliders are a delicious, healthier alternative to fast food. They are perfect for a fun, customizable dinner that the whole family will enjoy. With the homemade ketchup and fresh toppings, you’ll get all the flavor without the added sodium.

Low Sodium Copycat Chicken Parmesan

Chicken Parmesan is a beloved Italian dish, but it often comes with a hefty amount of sodium from breading, cheese, and marinara sauce. This low-sodium version swaps out the salty ingredients while keeping the classic flavors. Lightly breaded chicken is topped with a simple, homemade marinara sauce and mozzarella, delivering a healthier and equally delicious version of the classic.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup whole-wheat breadcrumbs (low-sodium)
• 1/4 cup grated low-sodium Parmesan cheese
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• 1 egg, beaten
• 1 cup homemade low-sodium marinara sauce (recipe below)
• 1/2 cup shredded low-sodium mozzarella cheese
• Fresh basil leaves for garnish

Homemade Low-Sodium Marinara Sauce:

• 1 can (15 oz) no-salt-added tomato sauce
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/4 tsp ground black pepper

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a shallow bowl, mix the breadcrumbs, Parmesan cheese, oregano, and garlic powder. Dip each chicken breast into the beaten egg, then coat with the breadcrumb mixture.
3. Place the breaded chicken breasts on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the chicken is fully cooked and golden brown.
4. While the chicken bakes, make the marinara sauce. Heat olive oil in a saucepan over medium heat, add minced garlic, and sauté for 1 minute. Add the tomato sauce, basil, oregano, and black pepper. Simmer for 10 minutes.
5. Once the chicken is cooked, spoon marinara sauce over each piece, top with mozzarella cheese, and bake for an additional 5 minutes, or until the cheese melts.
6. Garnish with fresh basil and serve.

This low-sodium chicken Parmesan recipe gives you the same satisfying crunch and melty cheese without the high salt content. It’s a healthier, homemade version of an Italian favorite that’s perfect for a Friday dinner with family or friends.

Low Sodium Copycat General Tso’s Chicken

General Tso’s chicken is known for its crispy texture and bold, sweet, and spicy sauce. However, many versions are packed with sodium. This low-sodium copycat recipe uses fresh ingredients and a balanced sauce to deliver the same irresistible flavors, but without the high sodium levels. Paired with steamed vegetables and rice, it makes for a well-rounded, satisfying meal.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/4 cup cornstarch
• 2 tbsp olive oil
• 1/4 cup low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 tsp freshly grated ginger
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup low-sodium chicken broth
• 1 tbsp sesame oil
• 2 green onions, chopped (for garnish)

Instructions:

1. In a bowl, toss the chicken pieces in cornstarch to coat them evenly.
2. Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken and set it aside.
3. In the same skillet, add the soy sauce, rice vinegar, honey, ginger, garlic, red pepper flakes, chicken broth, and sesame oil. Bring the sauce to a simmer and cook for 3-4 minutes until it thickens.
4. Add the cooked chicken back into the skillet and toss to coat it evenly with the sauce.
5. Garnish with chopped green onions and serve over brown rice or steamed vegetables.

This low-sodium General Tso’s chicken brings the heat and sweet you love, but with far less sodium. The crispy chicken and flavorful sauce make it a great alternative to takeout, and it’s just as satisfying on a Friday night at home.

Low Sodium Copycat Shrimp Scampi

Shrimp scampi is a classic dish that combines succulent shrimp with a rich, buttery garlic sauce. Traditional recipes can be high in sodium due to the butter, stock, and seasonings. This low-sodium version keeps the rich flavors intact while using healthier ingredients like olive oil and fresh herbs. It’s a light yet flavorful dish that’s perfect for a quick and satisfying Friday meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup low-sodium chicken broth
• 1/4 cup dry white wine
• 1 tbsp fresh lemon juice
• 1/4 tsp red pepper flakes (optional)
• 1/4 tsp black pepper
• 1/2 cup fresh parsley, chopped
• 1 lb whole-wheat spaghetti (or your favorite pasta)

Instructions:

1. Cook the pasta according to package directions. Drain and set aside, reserving 1/4 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and cook for 1 minute until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes until pink and cooked through. Remove the shrimp and set aside.
4. In the same skillet, add the chicken broth, white wine, lemon juice, red pepper flakes, and black pepper. Bring to a simmer and cook for 3-4 minutes until the sauce reduces slightly.
5. Return the shrimp to the skillet, along with the reserved pasta water. Toss to coat the shrimp in the sauce.
6. Add the cooked pasta to the skillet and toss to combine, ensuring the pasta is well-coated in the sauce.
7. Garnish with fresh parsley and serve.

This low-sodium shrimp scampi recipe is light, flavorful, and quick to prepare. The garlic, lemon, and olive oil sauce pairs perfectly with the shrimp and whole-wheat pasta for a satisfying meal that’s perfect for a Friday night dinner.

Note: More recipes are coming soon!