45+ Flavorful Friday Low Sodium Electric Skillet Recipes to Try

If you’re looking to create delicious, low-sodium meals without spending hours in the kitchen, an electric skillet is your best friend.

Not only does it offer a quick and easy way to cook meals, but it also ensures that you can prepare healthier dishes without sacrificing flavor.

Fridays are the perfect time to enjoy a home-cooked meal after a busy week, and these 45+ Friday Low Sodium Electric Skillet Recipes will make sure your weekend starts off on the right note.

Whether you’re craving a veggie-packed stir-fry, a comforting chicken dinner, or a savory seafood dish, these recipes are designed to help you enjoy tasty meals without the excess salt.

Get ready to elevate your Friday dinners while keeping your sodium intake in check!

45+ Flavorful Friday Low Sodium Electric Skillet Recipes to Try

Making low-sodium meals doesn’t mean you have to compromise on taste or convenience.

The electric skillet is a versatile cooking tool that can quickly transform fresh ingredients into mouthwatering dishes that are both satisfying and healthy.

With these 45+ Friday Low Sodium Electric Skillet Recipes, you can enjoy a variety of flavors and textures, from savory to sweet, all while keeping your sodium levels in check.

Whether you’re cooking for yourself or your family, these recipes provide simple solutions for creating flavorful, nutritious meals to end the week on a high note.

So, fire up your electric skillet and start cooking—your taste buds (and your heart) will thank you!

Electric Skillet Herb-Crusted Chicken Breasts

This low-sodium electric skillet recipe features juicy, perfectly cooked chicken breasts with a flavorful herb crust. It’s quick, healthy, and perfect for a Friday dinner when you want a simple yet satisfying meal. With the electric skillet’s efficient heat distribution, the chicken gets a beautiful sear while remaining tender inside. Paired with roasted vegetables, this dish is low in sodium but high in flavor.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp black pepper
• 1 tbsp fresh parsley, chopped (optional for garnish)

Instructions:

1. Preheat the electric skillet to medium-high heat and add the olive oil.
2. In a small bowl, combine the garlic powder, onion powder, thyme, rosemary, and black pepper.
3. Rub the spice mixture evenly over both sides of the chicken breasts.
4. Place the chicken breasts in the skillet and cook for 5-6 minutes per side, or until they reach an internal temperature of 165°F (75°C) and have a golden-brown crust.
5. Remove the chicken from the skillet and let it rest for a few minutes.
6. Garnish with fresh parsley before serving.

This herb-crusted chicken is an excellent low-sodium dinner option, showcasing the ease and efficiency of using an electric skillet. The herbs add depth of flavor without the need for added salt, making it a healthy and satisfying choice for anyone looking to reduce sodium intake. Paired with your favorite veggies or a light salad, this meal will quickly become a Friday favorite.

Electric Skillet Veggie Stir-Fry

This colorful and vibrant veggie stir-fry is the perfect Friday meal for anyone following a low-sodium diet. Featuring a variety of fresh vegetables like bell peppers, zucchini, and carrots, this dish is packed with nutrients and flavor. The electric skillet makes it easy to cook everything quickly, allowing the veggies to retain their crunch and vivid colors. A simple homemade stir-fry sauce adds the perfect touch of flavor without the excess sodium.

Ingredients:

• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium zucchini, sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 1 tsp fresh ginger, grated
• 1 garlic clove, minced
• 1 tbsp sesame seeds (optional)

Instructions:

1. Preheat the electric skillet over medium heat and add olive oil.
2. Add the red and yellow bell peppers, zucchini, carrot, and broccoli to the skillet. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp.
3. In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic.
4. Pour the sauce over the stir-fried vegetables and stir to combine. Continue to cook for another 2-3 minutes, ensuring the sauce coats the veggies evenly.
5. Remove from heat and sprinkle with sesame seeds if desired.

This veggie stir-fry is not only low in sodium, but it also provides a well-rounded meal full of fiber, vitamins, and minerals. The fresh, crisp vegetables shine with the homemade stir-fry sauce, which is a healthy alternative to store-bought options that are often packed with sodium. With minimal ingredients and quick preparation, it’s the ideal Friday meal that can be enjoyed by the whole family.

Electric Skillet Baked Salmon with Lemon and Dill

This easy-to-make salmon recipe cooked in the electric skillet is light, flavorful, and perfect for a low-sodium Friday meal. The lemon and dill enhance the natural taste of the salmon, and the electric skillet ensures it stays moist and tender. It’s an excellent option for a quick and healthy dinner without compromising on taste or nutrition.

Ingredients:

• 2 salmon fillets
• 1 tbsp olive oil
• Juice of 1 lemon
• 1 tsp dried dill
• ½ tsp garlic powder
• ½ tsp black pepper
• Fresh dill for garnish (optional)

Instructions:

1. Preheat the electric skillet to medium heat and add olive oil.
2. Season the salmon fillets with lemon juice, dill, garlic powder, and black pepper.
3. Place the salmon fillets in the skillet, skin-side down, and cook for about 5-7 minutes per side, depending on the thickness of the fillets.
4. Once the salmon is cooked through and flakes easily with a fork, remove it from the skillet and serve.
5. Garnish with fresh dill before serving.

This electric skillet-baked salmon with lemon and dill is the epitome of a simple, low-sodium meal that doesn’t sacrifice flavor. The electric skillet allows for a perfectly cooked piece of salmon that’s both tender and full of flavor. With the refreshing taste of lemon and dill, this dish makes for a satisfying and nutritious Friday dinner, ideal for anyone wanting a heart-healthy, low-sodium option. Pair it with steamed veggies or a light salad to complete the meal.

Electric Skillet Mediterranean Veggie Frittata

This Mediterranean veggie frittata cooked in the electric skillet is an ideal low-sodium Friday dinner, combining fresh vegetables and eggs into a satisfying and healthy dish. The rich flavors of tomatoes, spinach, and feta cheese blend perfectly, creating a balanced meal that’s both nutritious and flavorful. Using the electric skillet ensures the frittata is evenly cooked and lightly golden on top while maintaining a tender texture.

Ingredients:

• 6 large eggs
• 1 tbsp olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 cup spinach, chopped
• ½ cup cherry tomatoes, halved
• ¼ cup crumbled feta cheese (optional for lower sodium)
• ½ tsp black pepper
• ½ tsp dried oregano
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the electric skillet to medium heat and add olive oil.
2. Add the diced onion and bell pepper to the skillet and sauté for 3-4 minutes until softened.
3. Add the chopped spinach and halved cherry tomatoes, cooking for another 2-3 minutes until the spinach wilts.
4. In a bowl, whisk the eggs, black pepper, and dried oregano until well combined.
5. Pour the egg mixture over the vegetables in the skillet and cook for 5-7 minutes until the edges set.
6. Sprinkle the crumbled feta cheese over the top (if using) and cover the skillet to allow the eggs to cook through, about 3-4 minutes.
7. Once the frittata is set, remove from the skillet and garnish with fresh parsley.

This Mediterranean veggie frittata is the perfect low-sodium meal for a Friday night, bursting with Mediterranean flavors without the need for added salt. The use of fresh vegetables and eggs creates a satisfying dish that’s both filling and healthy. The electric skillet’s even heat distribution ensures a perfectly cooked frittata every time. Whether served for dinner or brunch, this recipe is a great way to enjoy a low-sodium meal that is both nourishing and full of flavor.

Electric Skillet Quinoa and Black Bean Stir-Fry

This quinoa and black bean stir-fry is a protein-packed, low-sodium dish that’s perfect for a quick Friday dinner. Loaded with nutritious ingredients like quinoa, black beans, corn, and bell peppers, this stir-fry is full of fiber and plant-based protein. The electric skillet makes cooking this dish a breeze, allowing the flavors to meld together beautifully while keeping sodium levels to a minimum.

Ingredients:

• 1 cup cooked quinoa
• 1 tbsp olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup corn kernels (fresh, frozen, or canned with no added salt)
• 1 can (15 oz) black beans, drained and rinsed
• ½ tsp cumin
• ½ tsp chili powder
• ¼ tsp black pepper
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the electric skillet to medium heat and add olive oil.
2. Add the diced onion and bell peppers to the skillet and sauté for 5-7 minutes until softened.
3. Stir in the corn kernels and cook for an additional 2 minutes.
4. Add the cooked quinoa, black beans, cumin, chili powder, and black pepper to the skillet. Stir well to combine.
5. Cook for 4-5 minutes, stirring occasionally, until everything is heated through and the flavors have blended.
6. Remove from heat and garnish with fresh cilantro if desired.

This quinoa and black bean stir-fry is a nutritious and flavorful low-sodium dish that can be prepared quickly and easily in an electric skillet. Packed with protein, fiber, and essential nutrients, it’s a satisfying meal that works well as a main course or side dish. The combination of quinoa, beans, and colorful veggies provides a delicious, balanced meal, making it an excellent option for anyone looking for a healthy, low-sodium dinner. This dish is versatile and can be paired with a variety of proteins or served on its own.

Electric Skillet Lemon Garlic Shrimp with Asparagus

This electric skillet recipe combines succulent shrimp with tender asparagus, all brought together with a simple yet flavorful lemon garlic sauce. The lemon adds brightness, while the garlic infuses a deep, savory flavor. Perfect for a low-sodium Friday meal, this dish is light, refreshing, and quick to prepare. Using the electric skillet ensures the shrimp are perfectly cooked while retaining moisture, and the asparagus stays crisp-tender.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 garlic cloves, minced
• Zest and juice of 1 lemon
• ½ tsp black pepper
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Preheat the electric skillet to medium-high heat and add olive oil.
2. Add the asparagus pieces to the skillet and sauté for 3-4 minutes until just tender.
3. Push the asparagus to one side of the skillet and add the shrimp to the other side. Cook the shrimp for 2-3 minutes on each side until pink and opaque.
4. Add the minced garlic, lemon zest, and lemon juice to the skillet. Stir well to coat the shrimp and asparagus with the sauce.
5. Sprinkle with black pepper and cook for an additional minute to let the flavors combine.
6. Remove from the skillet and garnish with fresh parsley before serving.

This lemon garlic shrimp with asparagus is a wonderfully simple, low-sodium dish that’s full of fresh flavors. The electric skillet provides even heat for both the shrimp and asparagus, ensuring that the shrimp are juicy and the asparagus is crisp-tender. The zesty lemon and savory garlic elevate the natural flavors of the ingredients without relying on salt, making this a light, health-conscious meal. This dish is perfect for a quick Friday dinner that’s both satisfying and easy to prepare. Pair it with a side of quinoa or a light salad for a complete meal.

Electric Skillet Sweet Potato and Chickpea Hash

This hearty, low-sodium sweet potato and chickpea hash is a perfect Friday meal for those seeking a satisfying, healthy dish. The electric skillet provides an even cooking surface, ensuring the sweet potatoes caramelize beautifully while keeping the chickpeas crispy. With a balance of flavors from cumin, paprika, and fresh cilantro, this dish is not only delicious but also packed with fiber and plant-based protein.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, diced
• 1 red bell pepper, diced
• ½ tsp cumin
• ½ tsp smoked paprika
• ¼ tsp black pepper
• 1 tbsp fresh cilantro, chopped (optional for garnish)

Instructions:

1. Preheat the electric skillet to medium heat and add olive oil.
2. Add the diced sweet potatoes to the skillet and cook for 10-12 minutes, stirring occasionally, until they begin to soften and caramelize.
3. Add the diced onion and red bell pepper to the skillet and cook for an additional 3-4 minutes, until the vegetables are tender.
4. Stir in the chickpeas, cumin, smoked paprika, and black pepper. Cook for another 5-6 minutes, stirring occasionally, until the chickpeas are slightly crispy.
5. Remove from heat and garnish with fresh cilantro.

This sweet potato and chickpea hash is a wonderfully nutritious and flavorful low-sodium meal. The natural sweetness of the sweet potatoes pairs beautifully with the savory chickpeas and spices, making this dish both hearty and satisfying. The electric skillet ensures everything is cooked evenly, resulting in a meal that’s quick, easy, and full of flavor. It’s a great choice for a meatless Friday dinner or a hearty brunch option.

Electric Skillet Lemon Basil Chicken with Spinach

This electric skillet recipe features succulent chicken breasts infused with fresh lemon and basil, complemented by a bed of sautéed spinach. The combination of zesty lemon and fragrant basil creates a fresh, light, and low-sodium dish that’s perfect for a Friday night dinner. The electric skillet makes it simple to cook the chicken evenly, while the spinach is sautéed to perfection, making it a healthy, delicious meal in just under 30 minutes.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Juice of 1 lemon
• Zest of 1 lemon
• 2 tbsp fresh basil, chopped
• 2 cups fresh spinach
• ½ tsp black pepper
• 1 garlic clove, minced

Instructions:

1. Preheat the electric skillet to medium heat and add olive oil.
2. Season the chicken breasts with lemon juice, lemon zest, black pepper, and chopped basil.
3. Place the chicken breasts in the skillet and cook for 6-8 minutes per side, or until they reach an internal temperature of 165°F (75°C).
4. While the chicken is cooking, add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
5. Add the spinach to the skillet and cook for 2-3 minutes until wilted.
6. Serve the chicken on a bed of sautéed spinach and garnish with extra fresh basil if desired.

This lemon basil chicken with spinach is a light, low-sodium dish that brings fresh flavors to the table. The combination of lemon and basil elevates the chicken, while the spinach adds a nutritious and vibrant touch. The electric skillet ensures that both the chicken and spinach are cooked perfectly, creating a quick yet flavorful meal that’s ideal for a low-sodium Friday dinner. This dish pairs beautifully with a side of quinoa or a simple salad.

Electric Skillet Zucchini and Tomato Stir-Fry

This vibrant and healthy zucchini and tomato stir-fry is the perfect low-sodium dish for a Friday meal. Packed with fresh vegetables, this dish is light, flavorful, and full of antioxidants. The electric skillet makes it easy to cook the zucchini to tender perfection while allowing the tomatoes to release their juices, creating a savory and slightly sweet sauce. It’s a perfect side dish or a light main course.

Ingredients:

• 2 medium zucchini, sliced
• 1 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1 small onion, sliced
• 2 garlic cloves, minced
• ½ tsp dried oregano
• ¼ tsp black pepper
• 1 tbsp fresh basil, chopped (optional for garnish)

Instructions:

1. Preheat the electric skillet to medium heat and add olive oil.
2. Add the sliced onion to the skillet and sauté for 2-3 minutes until softened.
3. Add the zucchini slices and cook for 5-6 minutes, stirring occasionally, until the zucchini becomes tender and slightly golden.
4. Stir in the cherry tomatoes, garlic, oregano, and black pepper. Cook for another 3-4 minutes, until the tomatoes begin to break down and release their juices.
5. Remove from heat and garnish with fresh basil.

This zucchini and tomato stir-fry is a light, flavorful, and nutrient-packed dish that’s perfect for a low-sodium Friday meal. The fresh vegetables shine, and the electric skillet helps ensure they are cooked to perfection. The natural sweetness of the tomatoes balances the savory zucchini, while the garlic and oregano bring everything together. This stir-fry is perfect as a side dish to complement your main course, or you can enjoy it as a standalone, healthy vegetarian meal.

Electric Skillet Veggie and Tofu Stir-Fry

This Electric Skillet Veggie and Tofu Stir-Fry is a simple, low-sodium meal that delivers a perfect combination of protein, fiber, and vibrant vegetables. The tofu is crispy on the outside and tender on the inside, while the assortment of bell peppers, broccoli, and snap peas adds a fresh and crunchy element. A light soy sauce alternative provides flavor without the excess sodium, making this stir-fry a healthy choice for a Friday dinner.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 2 tbsp low-sodium soy sauce or tamari
• 1 tbsp sesame oil
• 1 tsp fresh ginger, grated
• 1 garlic clove, minced
• 1 tsp sesame seeds (optional, for garnish)

Instructions:

1. Preheat the electric skillet to medium-high heat and add olive oil.
2. Add the cubed tofu to the skillet and cook for 6-8 minutes, turning occasionally until golden and crispy on all sides.
3. Add the bell peppers, broccoli, and snap peas to the skillet, stirring to combine. Cook for 5-6 minutes until the vegetables are tender-crisp.
4. Stir in the low-sodium soy sauce, sesame oil, grated ginger, and minced garlic. Cook for another 1-2 minutes, ensuring the vegetables and tofu are evenly coated in the sauce.
5. Garnish with sesame seeds if desired, and serve hot.

This veggie and tofu stir-fry is a colorful, low-sodium dish that’s as nutritious as it is delicious. The electric skillet ensures that the tofu cooks to the perfect crispy texture, while the vegetables remain fresh and crisp. With a light, flavorful sauce, this meal provides a satisfying combination of protein and fiber. It’s ideal for a quick Friday dinner and can be served with brown rice or quinoa for a complete, wholesome meal.

Electric Skillet Spinach and Mushroom Stuffed Chicken Breast

This electric skillet recipe features succulent chicken breasts stuffed with a savory mixture of spinach, mushrooms, and a touch of low-fat cheese. The electric skillet cooks the chicken to perfection, ensuring it’s juicy and tender while the filling is full of flavor. This dish is low in sodium and high in protein, making it a great option for a healthy and satisfying Friday dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• 2 tbsp low-fat cream cheese or Greek yogurt
• ½ tsp garlic powder
• ½ tsp black pepper
• ½ tsp dried thyme
• 1 tbsp fresh parsley, chopped (optional, for garnish)

Instructions:

1. Preheat the electric skillet to medium heat and add olive oil.
2. In a small pan, sauté the mushrooms over medium heat for 4-5 minutes until softened. Add the spinach and cook for another 2 minutes until wilted.
3. Remove the mushroom and spinach mixture from the skillet and let cool slightly. Stir in the cream cheese or Greek yogurt, garlic powder, black pepper, and dried thyme.
4. Cut a pocket into each chicken breast and stuff with the mushroom-spinach mixture.
5. Add the stuffed chicken breasts to the electric skillet and cook for 6-8 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C).
6. Garnish with fresh parsley and serve.

This spinach and mushroom stuffed chicken breast is a flavorful and low-sodium option for a Friday night meal. The tender chicken, stuffed with a creamy spinach and mushroom mixture, is cooked to perfection in the electric skillet, keeping it juicy and full of flavor. The dish is balanced, protein-rich, and makes for a filling meal that can be paired with a side of roasted vegetables or a light salad. It’s a great way to enjoy a wholesome, low-sodium dish without sacrificing taste.

Electric Skillet Vegetable Paella

This electric skillet vegetable paella is a vibrant and low-sodium take on the classic Spanish dish. Bursting with vegetables like bell peppers, tomatoes, peas, and artichokes, it’s a colorful and flavorful one-pan meal. Using the electric skillet ensures that the rice cooks evenly and absorbs all the wonderful spices and vegetable flavors. This vegetarian paella is not only delicious but also provides a good source of fiber and vitamins.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 can (14 oz) diced tomatoes, drained
• 1 cup frozen peas
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 ½ cups long-grain rice
• 3 cups low-sodium vegetable broth
• ½ tsp smoked paprika
• ½ tsp saffron threads (optional)
• 1 tsp garlic powder
• ½ tsp black pepper
• 2 tbsp fresh parsley, chopped (optional, for garnish)

Instructions:

1. Preheat the electric skillet to medium heat and add olive oil.
2. Add the diced onion and bell peppers to the skillet, and sauté for 4-5 minutes until softened.
3. Stir in the diced tomatoes, peas, and artichokes. Cook for another 2-3 minutes.
4. Add the rice, vegetable broth, smoked paprika, saffron (if using), garlic powder, and black pepper. Stir to combine.
5. Cover and cook for 15-20 minutes, stirring occasionally, until the rice is tender and has absorbed the broth.
6. Garnish with fresh parsley and serve hot.

This vegetable paella is a colorful, low-sodium dish that’s perfect for a Friday meal. The electric skillet ensures the rice is evenly cooked and absorbs all the delicious flavors of the vegetables and spices. This one-pan dish is easy to prepare and packed with nutrients, making it a satisfying meal for vegetarians and anyone looking to reduce sodium intake. The paella is versatile and can be served as a main dish or paired with a side of protein like grilled chicken or shrimp.

Electric Skillet Garlic Herb Salmon

This Electric Skillet Garlic Herb Salmon is a quick and healthy low-sodium recipe that makes for a flavorful Friday dinner. The salmon is seared to golden perfection, then infused with garlic, lemon, and a medley of fresh herbs. The electric skillet ensures the fish remains moist and flaky on the inside while getting a deliciously crispy exterior. This dish is light, healthy, and packed with Omega-3s, making it an excellent choice for a nourishing, low-sodium meal.

Ingredients:

• 2 salmon fillets
• 1 tbsp olive oil
• 2 garlic cloves, minced
• Juice of ½ lemon
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp black pepper
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the electric skillet to medium heat and add olive oil.
2. Season the salmon fillets with black pepper, dried thyme, and rosemary.
3. Place the salmon fillets in the skillet, skin-side down, and cook for 4-5 minutes, until the skin is crispy.
4. Flip the fillets and add the minced garlic and lemon juice to the skillet. Cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. Garnish with fresh parsley and serve immediately.

This garlic herb salmon is an easy-to-make, low-sodium dinner that’s bursting with fresh flavors. The electric skillet cooks the salmon evenly, giving it a crispy exterior and moist interior. The combination of garlic, lemon, and herbs enhances the natural richness of the salmon, making it a truly satisfying meal. This dish is a great way to enjoy a heart-healthy fish without the extra sodium, and it pairs perfectly with a side of roasted vegetables or quinoa.

Electric Skillet Sweet and Sour Tofu

This Electric Skillet Sweet and Sour Tofu is a healthy, low-sodium version of a classic takeout dish. The tofu is lightly crisped in the skillet and then coated in a tangy homemade sweet and sour sauce made with fresh pineapple, vinegar, and a touch of honey. Served with colorful vegetables like bell peppers, onions, and snap peas, this dish is both flavorful and satisfying. The electric skillet ensures that everything cooks evenly and retains its vibrant colors.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 1 cup snap peas
• 1 cup fresh pineapple, chopped
• ¼ cup apple cider vinegar
• 2 tbsp honey
• 1 tbsp low-sodium soy sauce
• 1 tsp cornstarch (optional for thickening)

Instructions:

1. Preheat the electric skillet to medium-high heat and add olive oil.
2. Add the cubed tofu to the skillet and cook for 6-8 minutes, turning occasionally, until golden and crispy on all sides.
3. Remove the tofu from the skillet and set aside.
4. Add the bell peppers, onion, and snap peas to the skillet and sauté for 4-5 minutes, until tender but still crisp.
5. In a small bowl, mix together the pineapple, apple cider vinegar, honey, soy sauce, and cornstarch (if using). Pour the sauce into the skillet with the vegetables, stirring to coat.
6. Add the tofu back into the skillet and stir to combine with the sauce. Cook for another 2-3 minutes, until the sauce thickens and everything is heated through.
7. Serve hot and enjoy!

This sweet and sour tofu is a flavorful, low-sodium alternative to traditional takeout. The tofu gets crispy in the electric skillet, and the sweet and sour sauce is the perfect balance of tangy, sweet, and savory. The colorful vegetables add a refreshing crunch to the dish, making it a nutritious and satisfying meal. This recipe is perfect for a Friday dinner when you’re craving a comforting yet healthy dish without the excess sodium of takeout.

Electric Skillet Lemon Asparagus and Quinoa

This Electric Skillet Lemon Asparagus and Quinoa is a light, refreshing low-sodium dish that’s perfect for a Friday dinner or a healthy side. The quinoa is cooked to fluffy perfection in the skillet while the asparagus is sautéed with garlic and lemon, adding a bright and zesty flavor. The dish is simple yet elegant, and it can be served as a standalone meal or paired with grilled chicken or fish for a complete, low-sodium meal.

Ingredients:

• 1 cup quinoa
• 1 ½ cups water or low-sodium vegetable broth
• 1 tbsp olive oil
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 garlic cloves, minced
• Juice of 1 lemon
• Zest of ½ lemon
• ½ tsp black pepper
• 1 tbsp fresh parsley, chopped (optional for garnish)

Instructions:

1. Rinse the quinoa under cold water. In the electric skillet, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, until the quinoa is tender and the liquid is absorbed.
2. While the quinoa cooks, heat olive oil in another skillet. Add the asparagus and sauté for 4-5 minutes until tender but still bright green.
3. Add the minced garlic to the skillet with the asparagus and cook for an additional 1 minute, until fragrant.
4. Stir in the lemon juice, lemon zest, and black pepper.
5. Serve the asparagus mixture over the cooked quinoa, garnished with fresh parsley if desired.

This lemon asparagus and quinoa dish is a light, nutritious, and low-sodium option for a Friday meal. The electric skillet ensures the quinoa is perfectly cooked, while the asparagus is tender and full of fresh, zesty flavor. The combination of garlic and lemon adds depth to the dish, making it both vibrant and satisfying. This meal is perfect as a vegetarian main or a side dish to complement grilled meats or fish.

Note: More recipes are coming soon!