40+ Healthy Friday Low-Sodium Toaster Oven Recipes for Every Craving

When it comes to preparing meals for the end of the week, Friday is often a day to unwind and indulge in something simple yet delicious.

However, if you’re looking to keep things on the healthier side, low-sodium meals are the way to go.

The toaster oven, often overlooked in favor of the traditional oven or stovetop, can be your best friend when it comes to cooking quick, flavorful, and low-sodium dishes.

With minimal effort, you can create healthy and satisfying meals that are easy on the heart but big on taste.

In this article, we’ll explore 40+ creative low-sodium toaster oven recipes that will help you wind down your week without compromising on flavor.

Whether you’re craving savory dishes or something sweet, these recipes will inspire your Friday night cooking and leave you feeling good inside and out!

40+ Healthy Friday Low-Sodium Toaster Oven Recipes for Every Craving

Eating healthy doesn’t mean you have to sacrifice flavor, especially when you’re making use of your toaster oven.

With 40+ low-sodium recipes, your Friday nights can be filled with delicious, nutritious meals that are easy to prepare and perfect for winding down after a long week.

From roasted vegetables to savory proteins, there are endless possibilities to explore.

Embrace the convenience and health benefits of low-sodium cooking with these toaster oven recipes, and treat yourself to meals that are as satisfying as they are heart-healthy.

So go ahead, fire up your toaster oven, and enjoy a Friday feast that’s both delicious and good for you!

Lemon Herb Chicken with Roasted Vegetables

This simple and savory recipe for Lemon Herb Chicken with Roasted Vegetables is the perfect low-sodium option for a Friday dinner. Using fresh lemon, garlic, and a variety of herbs, this meal brings out the natural flavors of the ingredients without relying on added salt. Roasting the chicken with a medley of vegetables in the toaster oven gives everything a beautifully caramelized finish, making it a healthy and satisfying meal to end the week.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 lemon (zested and juiced)
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tbsp olive oil
• 2 medium carrots, sliced
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 tbsp fresh parsley, chopped (optional)
• Fresh ground pepper to taste

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. In a small bowl, combine the lemon zest, lemon juice, garlic, thyme, rosemary, olive oil, and pepper.
3. Coat the chicken breasts with the lemon herb mixture and marinate for at least 15 minutes.
4. Place the sliced vegetables on a baking tray lined with parchment paper. Drizzle with a little olive oil and season with pepper.
5. Place the chicken breasts on top of the vegetables and bake in the toaster oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Remove from the oven and garnish with fresh parsley before serving.

This Lemon Herb Chicken with Roasted Vegetables is an excellent choice for those looking to reduce their sodium intake without sacrificing flavor. The natural herbs and fresh lemon provide a burst of citrusy zest, while the roasted vegetables offer a tender, sweet complement to the chicken. It’s an easy-to-make, wholesome dinner that’s full of nutrients, low in sodium, and packed with flavor.

Baked Salmon with Garlic and Dill

Baked Salmon with Garlic and Dill is a simple yet flavorful low-sodium meal that makes for a perfect Friday night dinner. This recipe highlights the natural, rich taste of salmon enhanced by the freshness of garlic and dill, creating a vibrant dish. It’s quick to prepare and cooks easily in the toaster oven, making it ideal for those who are short on time but still want a healthy meal.

Ingredients:

• 2 salmon fillets
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp fresh dill, chopped
• 1 lemon, sliced
• Fresh ground pepper to taste
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Preheat your toaster oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the fillets and season with minced garlic, dill, and freshly ground pepper.
4. Top each fillet with a few lemon slices.
5. Bake the salmon in the toaster oven for 12-15 minutes, or until the fish flakes easily with a fork.
6. Remove from the oven and garnish with fresh parsley before serving.

This Baked Salmon with Garlic and Dill is a light and nutritious meal that’s high in protein and omega-3 fatty acids, while keeping sodium levels low. The combination of garlic and dill enhances the salmon without overwhelming its natural flavor, making it a perfect option for anyone seeking a heart-healthy, low-sodium dinner. Quick to make and delicious, it’s sure to become a favorite in your toaster oven recipe repertoire.

Mediterranean Veggie and Hummus Wrap

The Mediterranean Veggie and Hummus Wrap is a fantastic low-sodium vegetarian option that’s perfect for a light and satisfying Friday meal. With fresh vegetables, creamy hummus, and a drizzle of olive oil, this wrap is both nutritious and bursting with flavor. It’s simple to prepare and can be served as a healthy lunch or dinner, offering a perfect balance of fiber, protein, and vitamins.

Ingredients:

• 1 whole-wheat wrap
• 3 tbsp hummus (low-sodium variety)
• 1 small cucumber, sliced
• 1 small tomato, diced
• 1/4 red onion, thinly sliced
• 1/4 cup Kalamata olives, sliced
• 1 tbsp olive oil
• Fresh ground pepper to taste
• Fresh basil leaves (optional)

Instructions:

1. Lay the whole-wheat wrap flat on a clean surface.
2. Spread the hummus evenly over the wrap, leaving a small border around the edges.
3. Layer the cucumber, tomato, red onion, and Kalamata olives on top of the hummus.
4. Drizzle with olive oil and sprinkle with freshly ground pepper.
5. Add a few fresh basil leaves if desired.
6. Roll the wrap tightly, folding in the sides as you go.
7. Slice the wrap in half and serve immediately.

The Mediterranean Veggie and Hummus Wrap is a light yet filling meal that’s perfect for those looking to reduce their sodium intake. The hummus offers a creamy base, while the fresh vegetables add a satisfying crunch and nutritional boost. With minimal prep time and a delicious combination of Mediterranean flavors, this wrap is a perfect way to enjoy a low-sodium Friday meal that’s both healthy and incredibly tasty.

Zucchini Frittata with Cherry Tomatoes and Feta

This Zucchini Frittata with Cherry Tomatoes and Feta is a light and flavorful low-sodium meal, perfect for a Friday breakfast or dinner. Packed with fresh vegetables, including zucchini and cherry tomatoes, and paired with a touch of creamy feta, this frittata is satisfying and full of protein. Cooked in the toaster oven, it’s easy to make, and the ingredients shine without the need for extra salt.

Ingredients:

• 4 large eggs
• 1 small zucchini, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled
• 1/4 cup milk (low-fat or dairy-free)
• 1 tbsp olive oil
• Fresh ground pepper to taste
• Fresh basil or parsley, chopped (optional)

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the zucchini slices and cook until softened, about 5 minutes.
3. In a bowl, whisk together the eggs, milk, and pepper.
4. Add the cherry tomatoes and feta cheese to the skillet with the zucchini. Pour the egg mixture over the vegetables, making sure the ingredients are evenly distributed.
5. Transfer the skillet to the toaster oven and bake for 15-20 minutes, or until the eggs are fully set and lightly golden.
6. Remove from the toaster oven, sprinkle with fresh herbs if desired, and slice into wedges.

This Zucchini Frittata with Cherry Tomatoes and Feta is a delightful and nutritious low-sodium meal. The zucchini adds a delicate flavor, while the cherry tomatoes provide a burst of sweetness, and the feta gives it a creamy richness without being overpowering. It’s a versatile dish that works well for breakfast, lunch, or dinner, making it a great option for anyone looking for a quick, healthy, and sodium-conscious meal.

Sweet Potato and Black Bean Quesadilla

The Sweet Potato and Black Bean Quesadilla is a hearty and satisfying low-sodium meal that brings together the flavors of roasted sweet potato, seasoned black beans, and melted cheese, all wrapped in a whole-wheat tortilla. This toaster oven recipe is easy to prepare and provides a balanced combination of fiber, protein, and nutrients, making it a perfect option for a light Friday dinner.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1/2 cup cooked black beans (rinsed if canned)
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 2 whole-wheat tortillas
• 1/2 cup shredded low-sodium cheddar cheese
• 1 tbsp olive oil
• Fresh ground pepper to taste

Instructions:

1. Preheat your toaster oven to 400°F (200°C).
2. Toss the diced sweet potato with olive oil, cumin, smoked paprika, garlic powder, and pepper. Spread the sweet potato on a baking sheet lined with parchment paper and roast for 20-25 minutes, or until tender.
3. Place one tortilla on a baking sheet, then layer with half of the roasted sweet potato, black beans, and shredded cheese. Top with the second tortilla.
4. Bake the quesadilla in the toaster oven for 8-10 minutes, or until the cheese is melted and the tortillas are golden and crispy.
5. Remove from the oven, slice, and serve immediately.

The Sweet Potato and Black Bean Quesadilla is a delicious, low-sodium option that combines the earthy flavors of sweet potato with the richness of black beans. The tortilla crisped in the toaster oven adds a satisfying texture to each bite, while the melted cheese brings everything together. It’s a simple yet filling meal that’s perfect for anyone looking for a flavorful, nutritious Friday dinner that’s easy to make and low in sodium.

Grilled Veggie and Pesto Flatbread

This Grilled Veggie and Pesto Flatbread is a savory, vegetarian low-sodium meal that’s perfect for a quick Friday dinner. The flatbread is topped with fresh vegetables, such as bell peppers, onions, and spinach, paired with a light pesto made from basil, garlic, and olive oil. Toasted in the toaster oven, this dish offers a satisfying balance of flavors and textures with minimal effort.

Ingredients:

• 1 whole-wheat flatbread
• 1/2 cup fresh spinach, chopped
• 1/4 cup red bell pepper, thinly sliced
• 1/4 cup onion, thinly sliced
• 2 tbsp low-sodium pesto (store-bought or homemade)
• 1 tbsp olive oil
• Fresh ground pepper to taste
• 1 tbsp pine nuts (optional)

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. Spread the pesto evenly over the flatbread.
3. Top with chopped spinach, red bell pepper, and onion. Drizzle with a little olive oil and season with freshly ground pepper.
4. Place the flatbread on a baking sheet and toast in the toaster oven for 8-10 minutes, or until the edges are golden and the vegetables are tender.
5. Remove from the oven, sprinkle with pine nuts if using, slice, and serve.

This Grilled Veggie and Pesto Flatbread is a delightful and healthy low-sodium dish that’s both quick and satisfying. The fresh vegetables provide a burst of flavor and nutrition, while the pesto gives a rich, herbaceous base to the flatbread. Toasted to perfection in the toaster oven, this dish offers a crispy, delicious meal that’s perfect for a relaxed Friday evening. It’s a simple yet tasty way to enjoy a sodium-conscious meal without compromising on flavor.

Cauliflower and Chickpea Tacos

Cauliflower and Chickpea Tacos are a delicious and nutritious low-sodium option for a fun and satisfying Friday meal. Roasted cauliflower pairs perfectly with seasoned chickpeas, offering a wonderful combination of textures. Topped with fresh toppings like avocado and cilantro, these tacos are vibrant, full of flavor, and perfect for a plant-based, low-sodium dinner.

Ingredients:

• 1/2 small cauliflower, cut into florets
• 1/2 cup cooked chickpeas (rinsed if canned)
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp chili powder
• 1 tbsp olive oil
• 4 small corn tortillas
• 1/2 avocado, sliced
• Fresh cilantro, chopped
• Fresh ground pepper to taste
• Lime wedges (optional)

Instructions:

1. Preheat your toaster oven to 400°F (200°C).
2. Toss the cauliflower florets and chickpeas with olive oil, cumin, smoked paprika, chili powder, and freshly ground pepper. Spread them on a baking sheet lined with parchment paper and roast for 20-25 minutes, or until the cauliflower is tender and lightly browned.
3. Warm the tortillas in the toaster oven for 2-3 minutes, or until heated through.
4. Assemble the tacos by placing the roasted cauliflower and chickpeas on each tortilla. Top with avocado slices and fresh cilantro.
5. Serve with lime wedges on the side for an added burst of citrus.

These Cauliflower and Chickpea Tacos are an ideal low-sodium dinner that’s bursting with flavor and texture. The combination of roasted cauliflower and chickpeas creates a hearty, satisfying filling for the tacos, while the fresh toppings add a cool and creamy contrast. This quick and easy recipe is perfect for those looking for a plant-based, sodium-conscious meal that doesn’t sacrifice flavor. It’s a fun way to enjoy Taco Friday while keeping things healthy and delicious.

Eggplant Parmesan Stacks

Eggplant Parmesan Stacks are a creative and healthier twist on a classic Italian dish, made with thinly sliced, roasted eggplant, marinara sauce, and a sprinkle of mozzarella and Parmesan cheese. This low-sodium version is baked in the toaster oven to achieve a crispy exterior and melty interior. Perfect for a Friday dinner, these stacks are light, full of flavor, and satisfying without the extra sodium.

Ingredients:

• 1 medium eggplant, sliced into 1/2-inch thick rounds
• 1 cup low-sodium marinara sauce
• 1/4 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp dried oregano
• Fresh ground pepper to taste
• Fresh basil leaves, chopped (optional)

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. Place the eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil and season with dried oregano and freshly ground pepper. Roast in the toaster oven for 20-25 minutes, or until the eggplant is tender and golden.
3. Once roasted, layer the eggplant slices in a stack, adding a spoonful of marinara sauce, a sprinkle of mozzarella, and Parmesan cheese in between each layer.
4. Bake the stacks in the toaster oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
5. Remove from the oven, garnish with fresh basil, and serve immediately.

These Eggplant Parmesan Stacks are a fantastic low-sodium alternative to traditional eggplant Parmesan. The roasted eggplant provides a tender and flavorful base, while the low-sodium marinara sauce and cheeses give the dish that classic comforting taste without the excess salt. Perfect for a cozy Friday dinner, this meal is light yet filling and full of delicious Mediterranean flavors, making it an excellent choice for anyone looking to enjoy a flavorful, healthier take on a beloved classic.

Spaghetti Squash with Garlic and Olive Oil

Spaghetti Squash with Garlic and Olive Oil is a simple yet flavorful low-sodium dish that works as a main course or a side. This recipe highlights the natural sweetness of roasted spaghetti squash, combined with aromatic garlic and a drizzle of olive oil. It’s a light and satisfying dish that’s perfect for a Friday dinner, offering a healthy, low-carb, and low-sodium alternative to traditional pasta.

Ingredients:

• 1 medium spaghetti squash
• 3 garlic cloves, minced
• 2 tbsp olive oil
• Fresh ground pepper to taste
• Fresh parsley, chopped (optional)
• Grated Parmesan cheese (optional, for serving)

Instructions:

1. Preheat your toaster oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with freshly ground pepper.
3. Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender and can be easily shredded with a fork.
4. While the squash is roasting, heat the remaining olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
5. Once the squash is roasted, use a fork to scrape the flesh into spaghetti-like strands. Toss the squash with the garlic and olive oil mixture.
6. Garnish with fresh parsley and, if desired, a sprinkle of grated Parmesan cheese.

Spaghetti Squash with Garlic and Olive Oil is a light and satisfying low-sodium meal that showcases the natural flavors of the squash, elevated by the richness of garlic and olive oil. This dish is an excellent alternative to traditional pasta, providing a nutritious, low-carb, and low-sodium option for those seeking a healthier meal. It’s easy to prepare, full of flavor, and a great way to end the week with a lighter, delicious dinner.

Roasted Bell Pepper and Hummus Toast

Roasted Bell Pepper and Hummus Toast is a vibrant and simple low-sodium meal perfect for a Friday snack or light dinner. The sweetness of roasted bell peppers pairs beautifully with creamy hummus, all served on a warm slice of whole-grain toast. This dish is easy to prepare, packed with nutrients, and full of flavor, making it a great low-sodium option for a quick meal.

Ingredients:

• 2 whole-grain bread slices
• 1 red bell pepper, cut into strips
• 1/2 cup hummus (low-sodium or homemade)
• 1 tbsp olive oil
• Fresh ground pepper to taste
• Fresh parsley or basil for garnish (optional)

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. Arrange the bell pepper strips on a baking sheet, drizzle with olive oil, and season with freshly ground pepper. Roast in the toaster oven for 15-20 minutes, or until the peppers are tender and lightly charred.
3. While the peppers roast, toast the bread slices in the toaster oven for 3-5 minutes, or until golden and crispy.
4. Spread a generous layer of hummus on each slice of toast.
5. Once the peppers are roasted, arrange them on top of the hummus-coated toast. Garnish with fresh parsley or basil if desired.
6. Serve immediately and enjoy!

Roasted Bell Pepper and Hummus Toast is a quick and delicious low-sodium meal that’s both nutritious and satisfying. The roasted bell peppers add a natural sweetness and smoky flavor, while the hummus provides a creamy, protein-packed base. This dish is ideal for a light dinner, snack, or even a healthy appetizer to start your weekend off right. It’s a versatile, flavorful, and simple meal that requires minimal prep time and delivers maximum taste.

Lemon Garlic Roasted Salmon with Asparagus

Lemon Garlic Roasted Salmon with Asparagus is a light and heart-healthy low-sodium dinner, perfect for a refreshing Friday meal. The salmon is roasted with garlic, lemon, and olive oil, creating a flavorful and tender fish. Paired with asparagus, which roasts alongside the salmon, this dish is simple yet elegant, packed with omega-3 fatty acids, and rich in nutrients, making it an excellent choice for a balanced meal.

Ingredients:

• 2 salmon fillets
• 1 bunch asparagus, trimmed
• 3 garlic cloves, minced
• 1 lemon, sliced
• 2 tbsp olive oil
• Fresh ground pepper to taste
• Fresh dill or parsley for garnish (optional)

Instructions:

1. Preheat your toaster oven to 400°F (200°C).
2. Line a baking sheet with parchment paper. Arrange the salmon fillets on one side of the sheet and the asparagus on the other.
3. Drizzle the salmon and asparagus with olive oil. Sprinkle the minced garlic over both the salmon and asparagus.
4. Season everything with freshly ground pepper and top the salmon fillets with lemon slices.
5. Roast in the toaster oven for 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
6. Garnish with fresh dill or parsley before serving.

Lemon Garlic Roasted Salmon with Asparagus is a light and delicious low-sodium dish that’s perfect for a healthy Friday dinner. The salmon is rich in omega-3 fatty acids, and the garlic and lemon bring out the best in its natural flavors. The asparagus adds a crunchy, nutrient-packed side that complements the fish beautifully. This meal is both quick and elegant, making it a great choice for a weeknight dinner or special occasion. It’s easy to prepare, healthy, and packed with fresh, vibrant flavors.

Grilled Portobello Mushroom with Spinach and Ricotta

The Grilled Portobello Mushroom with Spinach and Ricotta is a satisfying and healthy low-sodium option that combines the earthy flavors of portobello mushrooms with creamy ricotta and fresh spinach. Grilled to perfection in the toaster oven, this dish makes for an elegant Friday night dinner or a hearty lunch. It’s low in sodium, high in flavor, and packed with protein and fiber from the ricotta and spinach.

Ingredients:

• 2 large portobello mushroom caps, cleaned and stems removed
• 1/2 cup ricotta cheese (low-sodium)
• 1/2 cup fresh spinach, chopped
• 1 tbsp olive oil
• Fresh ground pepper to taste
• 1/2 tsp dried thyme
• 1/2 tsp garlic powder
• Fresh basil for garnish (optional)

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. Brush the portobello mushroom caps with olive oil and sprinkle with freshly ground pepper, thyme, and garlic powder.
3. Grill the mushrooms in the toaster oven for 10-12 minutes, or until they are tender and juicy.
4. While the mushrooms are grilling, sauté the chopped spinach in a small pan with a little olive oil until wilted, about 3-4 minutes.
5. Once the mushrooms are cooked, remove from the toaster oven and spoon the ricotta cheese onto each cap. Top with the sautéed spinach.
6. Return the mushrooms to the toaster oven and cook for an additional 5 minutes, or until the ricotta is warm and slightly golden.
7. Garnish with fresh basil before serving.

The Grilled Portobello Mushroom with Spinach and Ricotta is a flavorful and filling low-sodium meal that’s perfect for a vegetarian dinner or a lighter Friday dish. The portobello mushrooms provide a hearty base, while the creamy ricotta and fresh spinach add richness and nutritional value. This meal is quick, easy, and full of flavor, offering a healthy alternative to more traditional sodium-heavy meals. It’s an ideal choice for anyone looking to enjoy a delicious, plant-based, low-sodium dish that’s both satisfying and nourishing.

Zucchini Noodles with Pesto

Zucchini Noodles with Pesto is a light and flavorful low-sodium dish that makes for an excellent Friday meal. The zucchini noodles serve as a healthy, low-carb alternative to traditional pasta, while the fresh, homemade pesto adds a rich and herbaceous flavor without the need for excessive salt. This dish is perfect for anyone looking to enjoy a healthy, vibrant, and satisfying meal that’s quick and easy to prepare.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1/2 cup fresh basil leaves
• 1/4 cup olive oil
• 2 tbsp pine nuts
• 1 garlic clove
• Fresh ground pepper to taste
• 1 tbsp nutritional yeast (optional, for a cheesy flavor)
• Cherry tomatoes, halved (optional for garnish)

Instructions:

1. Spiralize the zucchinis into noodles and set aside.
2. To make the pesto, blend the basil, olive oil, pine nuts, garlic, and nutritional yeast (if using) in a food processor until smooth. Season with freshly ground pepper to taste.
3. Heat a non-stick skillet over medium heat and sauté the zucchini noodles for 2-3 minutes, or until just tender but still firm.
4. Toss the zucchini noodles with the pesto until evenly coated.
5. Garnish with halved cherry tomatoes and serve immediately.

Zucchini Noodles with Pesto is a refreshing and delicious low-sodium alternative to traditional pasta dishes. The zucchini noodles provide a satisfying crunch and a neutral base for the flavorful, aromatic pesto sauce. The pine nuts and fresh basil infuse the pesto with a rich depth, while the nutritional yeast adds a savory, cheesy note. This dish is an excellent choice for a light and nutrient-packed Friday dinner that’s quick to prepare and bursting with fresh, vibrant flavors.

Baked Sweet Potato with Black Bean Salsa

Baked Sweet Potato with Black Bean Salsa is a hearty yet healthy low-sodium dish that’s perfect for a Friday meal. The natural sweetness of the baked sweet potato pairs wonderfully with a zesty black bean salsa, making for a balanced and satisfying combination. This dish is rich in fiber, vitamins, and minerals, and it’s incredibly easy to prepare, making it a great low-sodium option for anyone looking for a wholesome, flavorful dinner.

Ingredients:

• 2 medium sweet potatoes
• 1 cup cooked black beans (or low-sodium canned black beans, rinsed)
• 1/2 red onion, finely chopped
• 1/2 red bell pepper, diced
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• Fresh ground pepper to taste
• 1/2 tsp cumin
• 1/4 tsp chili powder
• Greek yogurt or avocado (optional, for topping)

Instructions:

1. Preheat your toaster oven to 400°F (200°C).
2. Pierce the sweet potatoes with a fork a few times and place them on a baking sheet. Bake for 40-45 minutes, or until tender.
3. While the sweet potatoes are baking, prepare the black bean salsa. In a bowl, combine the black beans, red onion, red bell pepper, cilantro, lime juice, cumin, chili powder, and freshly ground pepper.
4. Once the sweet potatoes are done, slice them open and fluff the insides with a fork.
5. Spoon the black bean salsa over the baked sweet potatoes. Optionally, top with a dollop of Greek yogurt or slices of avocado for added creaminess.
6. Serve immediately and enjoy!

Baked Sweet Potato with Black Bean Salsa is a fulfilling and nutrient-rich low-sodium dish that’s perfect for a Friday meal. The baked sweet potatoes offer a natural sweetness, while the black bean salsa adds a fresh, tangy, and slightly spicy kick. This combination is not only tasty but also packed with fiber and protein, making it a balanced and satisfying dinner. Easy to make and full of flavor, this dish is a great choice for anyone looking for a wholesome, low-sodium meal to kick off their weekend.

Grilled Chicken with Cucumber Yogurt Sauce

Grilled Chicken with Cucumber Yogurt Sauce is a light, flavorful, and low-sodium meal that’s perfect for a Friday night dinner. The grilled chicken is seasoned simply, allowing its natural flavors to shine, while the cucumber yogurt sauce adds a refreshing and creamy element. This dish is quick to prepare and pairs wonderfully with a side of roasted vegetables or a fresh salad, offering a nutritious, protein-packed meal with minimal sodium.

Ingredients:

• 2 chicken breasts
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• Fresh ground pepper to taste
• 1 cup plain Greek yogurt (low-sodium)
• 1/2 cucumber, grated
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. Brush the chicken breasts with olive oil and season with paprika, garlic powder, and freshly ground pepper.
3. Grill the chicken in the toaster oven for 20-25 minutes, or until fully cooked and the internal temperature reaches 165°F (74°C).
4. While the chicken is cooking, prepare the cucumber yogurt sauce. In a small bowl, combine the Greek yogurt, grated cucumber, fresh dill, and lemon juice. Stir well and season with freshly ground pepper to taste.
5. Once the chicken is cooked, serve it with the cucumber yogurt sauce on the side or drizzled on top.
6. Serve with your choice of side, such as roasted vegetables or a light salad.

Grilled Chicken with Cucumber Yogurt Sauce is a refreshing, low-sodium meal that is both light and satisfying. The simple grilled chicken allows the natural flavors to come through, while the cucumber yogurt sauce adds a creamy, cool contrast that complements the savory chicken perfectly. This dish is a great choice for a healthy, low-sodium dinner that is quick to make and full of fresh, vibrant flavors. Paired with a light side, it’s the perfect meal to enjoy on a busy Friday evening.

Note: More recipes are coming soon!