50+ Delicious Sunday Low Sodium Betty Crocker Recipes You’ll Love

If you’re looking for ways to enjoy a delicious and healthy Sunday dinner without compromising on flavor, you’ve come to the right place! Low-sodium meals are a fantastic option for anyone aiming to reduce their salt intake while still savoring rich, flavorful dishes.

Betty Crocker, known for its easy-to-make, tasty recipes, offers a variety of options that are not only low in sodium but also full of the comfort foods you crave.

In this blog post, we’ve curated over 50 mouthwatering low-sodium recipes that are perfect for your Sunday meals. From hearty main dishes to vibrant side dishes, these recipes make it easy to create a satisfying meal that’s both healthy and delicious.

Whether you’re cooking for the whole family or looking for something simple yet tasty, there’s something here for everyone.

Let’s dive into these incredible low-sodium Betty Crocker recipes that will help you keep your sodium intake in check while still indulging in flavorful meals.

50+ Delicious Sunday Low Sodium Betty Crocker Recipes You’ll Love

Eating a low-sodium diet doesn’t have to mean sacrificing taste or variety. With these 50+ Sunday low-sodium Betty Crocker recipes, you can enjoy a wide range of meals that cater to different tastes and preferences, all while keeping sodium levels low.

From fresh vegetable dishes to tender meats and comforting casseroles, there’s no shortage of options for your Sunday meals.

By incorporating these healthy recipes into your weekly routine, you’ll not only enjoy delicious food but also benefit from a healthier lifestyle.

So, the next time you’re planning your Sunday meal, consider trying out one (or more) of these flavorful, low-sodium options. Your taste buds—and your health—will thank you!

Low-Sodium Betty Crocker Roasted Chicken with Herbs

This Low-Sodium Roasted Chicken with Herbs recipe offers a savory, aromatic dish perfect for a Sunday dinner without compromising flavor. By using fresh herbs and a bit of olive oil, the chicken is seasoned with all-natural flavors, keeping it low in sodium while still delivering a rich and satisfying taste. It’s simple, healthy, and perfect for anyone trying to reduce their sodium intake.

Ingredients:

• 1 whole chicken (about 4 pounds)
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon garlic powder
• 1 teaspoon black pepper
• 1 lemon, halved
• 1 onion, quartered
• 2 carrots, cut into chunks
• 1 cup low-sodium chicken broth

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Pat the chicken dry with paper towels. Rub the chicken with olive oil, then sprinkle with rosemary, thyme, garlic powder, and black pepper.
3. Stuff the chicken with lemon halves and onion quarters.
4. Arrange the carrots around the chicken in a roasting pan.
5. Pour the low-sodium chicken broth into the bottom of the pan.
6. Roast the chicken for about 90 minutes, or until the internal temperature reaches 165°F (75°C).
7. Let the chicken rest for 10 minutes before carving.

This Low-Sodium Roasted Chicken with Herbs is a fantastic dish for a Sunday meal, offering both flavor and health benefits. The blend of rosemary and thyme infuses the chicken with delicious herbal notes, while the low-sodium broth ensures you stay within your sodium limits. The vegetables roasted in the pan absorb all the savory juices, making this a full, satisfying meal that’s perfect for a family dinner.

Low-Sodium Betty Crocker Baked Ziti with Fresh Vegetables

This Low-Sodium Baked Ziti with Fresh Vegetables is a healthy and hearty twist on a classic Italian pasta dish. By incorporating fresh, colorful vegetables and opting for a low-sodium marinara sauce, this recipe cuts back on the salt while still maintaining all the flavors you love. It’s a great choice for a Sunday lunch or dinner that’s both satisfying and nourishing.

Ingredients:

• 1 pound whole wheat ziti pasta
• 2 cups low-sodium marinara sauce
• 1 cup fresh spinach, chopped
• 1 cup zucchini, diced
• 1/2 cup red bell pepper, diced
• 1 cup part-skim ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the ziti pasta according to package directions, then drain.
3. In a large bowl, combine the cooked pasta, marinara sauce, spinach, zucchini, bell pepper, ricotta cheese, Parmesan cheese, black pepper, and garlic powder. Stir until well mixed.
4. Transfer the pasta mixture into a baking dish and top with shredded mozzarella cheese.
5. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is golden and bubbly.
6. Let it cool for a few minutes before serving.

This Low-Sodium Baked Ziti with Fresh Vegetables is a great way to enjoy a comforting Italian dish without the worry of high sodium content. The fresh vegetables add texture and flavor, while the combination of cheeses provides that delicious, cheesy pull you crave. It’s a fantastic dish to prepare for a family meal or to make ahead for the week, making it a versatile and nutritious option for a Sunday meal.

Low-Sodium Betty Crocker Grilled Salmon with Lemon-Dill Sauce

This Low-Sodium Grilled Salmon with Lemon-Dill Sauce is the perfect combination of fresh, bright flavors and healthy protein. With the richness of the salmon and the refreshing zest of lemon and dill, this dish provides a flavorful, low-sodium option for a Sunday feast. It’s easy to make, nutritious, and ideal for anyone looking to reduce their sodium intake without sacrificing taste.

Ingredients:

• 4 salmon fillets
• 1 tablespoon olive oil
• 1 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh dill, chopped
• 1/2 cup plain Greek yogurt
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the salmon fillets with olive oil and season with black pepper.
3. Place the salmon fillets on the grill and cook for 4-6 minutes per side, or until the fish easily flakes with a fork.
4. While the salmon is grilling, make the lemon-dill sauce by mixing together lemon juice, dill, Greek yogurt, Dijon mustard, and garlic powder in a small bowl.
5. Once the salmon is cooked, plate it and drizzle the lemon-dill sauce on top.

The Low-Sodium Grilled Salmon with Lemon-Dill Sauce is a light and flavorful option that’s perfect for a Sunday dinner. The combination of grilled salmon with the fresh, creamy lemon-dill sauce makes for a deliciously satisfying dish. Packed with healthy omega-3 fatty acids and protein, this dish is not only low in sodium but also supports a heart-healthy diet. Pair it with a side of steamed vegetables or a light salad for a well-rounded, nutritious meal.

Low-Sodium Betty Crocker Stuffed Bell Peppers

Low-Sodium Stuffed Bell Peppers are a vibrant, healthy dish that combines the flavors of seasoned ground turkey, fresh vegetables, and whole grains. These peppers are filled with a savory, low-sodium stuffing and then baked until tender. Perfect for a Sunday dinner, they provide a filling meal that’s both nutritious and low in sodium without sacrificing flavor.

Ingredients:

• 4 large bell peppers (red, green, or yellow)
• 1 pound ground turkey (lean)
• 1 cup cooked brown rice
• 1/2 cup diced onion
• 1 cup diced tomatoes (fresh or low-sodium canned)
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 1/2 cup shredded part-skim mozzarella cheese

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Set aside.
3. In a large skillet, cook the ground turkey over medium heat until browned. Add the diced onion and cook until softened.
4. Stir in the cooked rice, tomatoes, garlic powder, oregano, and black pepper. Cook for an additional 5 minutes, then remove from heat and stir in fresh parsley.
5. Stuff each bell pepper with the turkey and rice mixture and place them in a baking dish.
6. Cover with foil and bake for 25 minutes. Remove the foil, sprinkle with shredded mozzarella cheese, and bake for another 10 minutes until the cheese is melted and bubbly.
7. Let the stuffed peppers cool for a few minutes before serving.

These Low-Sodium Stuffed Bell Peppers are a nutritious and flavorful option for a Sunday meal. The combination of ground turkey, brown rice, and fresh vegetables offers a balanced meal that is both filling and heart-healthy. The mozzarella cheese adds a satisfying melt, making this dish a favorite among all ages. It’s a great make-ahead meal, perfect for meal prepping or feeding a family, all while keeping sodium intake in check.

Low-Sodium Betty Crocker Quinoa Salad with Grilled Veggies

This Low-Sodium Quinoa Salad with Grilled Veggies is a refreshing, light meal that’s bursting with fresh flavors. The combination of quinoa, grilled vegetables, and a zesty lemon vinaigrette makes for a healthy and vibrant dish that’s perfect for a Sunday brunch or lunch. It’s high in protein, fiber, and packed with vitamins, all while being low in sodium.

Ingredients:

• 1 cup quinoa (rinsed)
• 2 tablespoons olive oil
• 1 red bell pepper, cut into strips
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1/2 red onion, sliced
• 2 tablespoons lemon juice
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon balsamic vinegar
• 1 teaspoon black pepper

Instructions:

1. Cook the quinoa according to package directions and set aside to cool.
2. Preheat the grill or grill pan to medium-high heat.
3. Toss the bell pepper, zucchini, squash, and red onion with olive oil and black pepper. Grill the vegetables for about 4-5 minutes per side, until charred and tender.
4. Remove the vegetables from the grill and slice them into smaller pieces.
5. In a large bowl, combine the cooled quinoa and grilled vegetables.
6. In a small bowl, whisk together the lemon juice, balsamic vinegar, and fresh parsley. Pour over the quinoa and vegetables, tossing to coat evenly.
7. Serve the salad chilled or at room temperature.

This Low-Sodium Quinoa Salad with Grilled Veggies is a perfect addition to your Sunday meal plan. The quinoa provides a satisfying base, while the grilled vegetables add smoky, charred flavor that perfectly complements the light lemon vinaigrette. It’s a versatile dish that can be served on its own or as a side dish, making it ideal for various occasions. Plus, it’s an excellent choice for those looking to reduce sodium intake while still enjoying a flavorful and nutrient-packed meal.

Low-Sodium Betty Crocker Spaghetti Squash Primavera

Low-Sodium Spaghetti Squash Primavera is a delightful, vegetable-packed dish that serves as a healthy alternative to traditional pasta. This recipe uses spaghetti squash as a low-sodium, gluten-free base and is paired with a medley of fresh, sautéed vegetables in a light, garlic-infused olive oil sauce. It’s a satisfying and light dish that’s perfect for a Sunday dinner or as a side.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 yellow bell pepper, sliced
• 1/2 cup fresh spinach, chopped
• 2 cloves garlic, minced
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried basil
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds. Place the squash halves on a baking sheet, cut side down, and bake for 40 minutes or until tender.
3. While the squash is baking, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for about 1 minute.
4. Add the cherry tomatoes, zucchini, bell pepper, and spinach to the skillet. Sauté for 5-7 minutes until the vegetables are tender.
5. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
6. Toss the spaghetti squash strands with the sautéed vegetables, black pepper, and dried basil.
7. Serve topped with grated Parmesan cheese if desired.

This Low-Sodium Spaghetti Squash Primavera is a great way to enjoy a pasta-like dish without the added sodium. The spaghetti squash serves as a perfect base, and the fresh vegetables bring vibrant color and flavor to each bite. With a light garlic and olive oil sauce, this dish is as healthy as it is delicious. It’s a wonderful choice for a Sunday meal that won’t weigh you down, and it’s packed with nutrients from the veggies and the healthy fats from olive oil.

Low-Sodium Betty Crocker Chicken and Vegetable Stir-Fry

This Low-Sodium Chicken and Vegetable Stir-Fry is a quick and easy dish that combines lean chicken breast with colorful vegetables and a flavorful, low-sodium soy sauce. It’s a great way to enjoy a healthy, savory meal packed with protein and nutrients, all while keeping your sodium intake in check. Perfect for a Sunday night when you want a nutritious and satisfying dinner.

Ingredients:

• 1 pound boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons olive oil
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 1/2 cup snow peas
• 1/4 cup low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 teaspoon cornstarch (optional, for thickening)
• 1 tablespoon sesame oil

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the chicken breast slices and cook until browned and cooked through, about 5-7 minutes.
3. Remove the chicken from the skillet and set it aside.
4. In the same skillet, add the bell pepper, broccoli, carrot, and snow peas. Stir-fry the vegetables for 5-7 minutes until tender but still crisp.
5. In a small bowl, mix together the low-sodium soy sauce, rice vinegar, ginger, garlic, and cornstarch (if using).
6. Return the chicken to the skillet and pour the sauce mixture over the chicken and vegetables. Stir to combine and coat everything evenly.
7. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
8. Drizzle the sesame oil over the stir-fry before serving.

This Low-Sodium Chicken and Vegetable Stir-Fry is a perfect option for anyone looking for a quick and healthy dinner that doesn’t sacrifice flavor. The tender chicken and crisp vegetables pair perfectly with the savory sauce, and the sesame oil adds a delicious finishing touch. It’s a well-balanced meal that’s low in sodium, packed with fiber, and rich in protein, making it a great choice for a Sunday evening meal or a light lunch.

Low-Sodium Betty Crocker Grilled Veggie and Hummus Wrap

This Low-Sodium Grilled Veggie and Hummus Wrap is a fresh and filling dish that combines smoky grilled vegetables with creamy hummus, all wrapped in a whole wheat tortilla. It’s a great option for a light Sunday lunch or dinner and is packed with fiber, healthy fats, and protein. The low-sodium ingredients ensure that you can enjoy this meal without worrying about your salt intake.

Ingredients:

• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow squash, sliced
• 1/2 red onion, sliced
• 1 tablespoon olive oil
• 2 whole wheat tortillas
• 1/2 cup hummus (store-bought or homemade)
• 1/4 teaspoon black pepper
• 1 tablespoon fresh basil, chopped
• 1 tablespoon balsamic glaze (optional)

Instructions:

1. Preheat a grill or grill pan to medium-high heat.
2. Toss the zucchini, bell pepper, yellow squash, and red onion with olive oil and black pepper.
3. Grill the vegetables for 4-5 minutes per side, or until tender and slightly charred.
4. Warm the tortillas in the microwave or on the grill for about 1 minute.
5. Spread 1/4 cup of hummus on each tortilla.
6. Layer the grilled vegetables on top of the hummus.
7. Sprinkle with fresh basil and drizzle with balsamic glaze, if desired.
8. Roll up the tortillas tightly and slice them in half to serve.

This Low-Sodium Grilled Veggie and Hummus Wrap is a simple, satisfying meal that’s packed with nutrients and flavor. The grilled vegetables bring smoky, savory notes, while the creamy hummus adds a rich, satisfying texture. The whole wheat tortilla makes it a hearty yet healthy choice, perfect for a Sunday lunch or dinner that doesn’t overload you with sodium. It’s quick to prepare, easy to make ahead, and can be enjoyed as a light meal or packed for a healthy lunch on the go.

Low-Sodium Betty Crocker Sweet Potato and Black Bean Chili

This Low-Sodium Sweet Potato and Black Bean Chili is a hearty and flavorful vegetarian dish that’s perfect for a cozy Sunday dinner. The natural sweetness of the sweet potatoes pairs beautifully with the smoky, earthy black beans, and the chili seasoning adds a perfect balance of heat and flavor. It’s packed with fiber, protein, and nutrients, and the low-sodium broth ensures you can enjoy it guilt-free.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) diced tomatoes (no salt added)
• 1 cup low-sodium vegetable broth
• 1 tablespoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt (optional)
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the diced sweet potatoes and cook for 5-7 minutes, stirring occasionally.
3. Add the black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, and black pepper to the pot. Stir to combine.
4. Bring the chili to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the sweet potatoes are tender and the flavors have melded together.
5. Taste and adjust the seasoning, adding a pinch of salt if desired.
6. Serve the chili garnished with fresh cilantro.

This Low-Sodium Sweet Potato and Black Bean Chili is the perfect comforting dish for a chilly Sunday evening. The combination of sweet potatoes and black beans creates a filling and nutritious base, while the spices bring depth and warmth to the dish. It’s a great option for vegetarians, vegans, or anyone looking to enjoy a low-sodium meal that’s both satisfying and healthy. The chili is easy to make, full of flavor, and makes great leftovers for the week ahead.

Low-Sodium Betty Crocker Lemon Herb Grilled Chicken

This Low-Sodium Lemon Herb Grilled Chicken is a flavorful, healthy option that’s perfect for a Sunday dinner. The chicken is marinated in a zesty lemon and herb mixture, then grilled to perfection. It’s a light, low-sodium meal that’s packed with protein and bursting with fresh flavors. Served with a side of roasted vegetables or a simple salad, this dish is a great way to enjoy a satisfying meal without the added sodium.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup fresh lemon juice
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. In a small bowl, whisk together the lemon juice, olive oil, garlic, oregano, thyme, black pepper, and paprika.
2. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal or cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
3. Preheat the grill to medium-high heat.
4. Remove the chicken from the marinade and discard the marinade.
5. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through.
6. Remove from the grill and let the chicken rest for 5 minutes before serving.
7. Garnish with fresh parsley before serving.

This Low-Sodium Lemon Herb Grilled Chicken is a light yet flavorful dish that makes the most of fresh ingredients. The lemon and herbs create a refreshing marinade that infuses the chicken with incredible flavor while keeping the sodium content low. It’s a simple, healthy meal that can be paired with a variety of sides, making it perfect for a relaxed Sunday evening. Whether you’re grilling outdoors or cooking inside, this dish will bring a burst of flavor to your table.

Low-Sodium Betty Crocker Spaghetti Squash Primavera

This Low-Sodium Spaghetti Squash Primavera is a nutritious and vibrant dish that’s perfect for a lighter Sunday dinner. The spaghetti squash serves as a healthy substitute for traditional pasta, making it lower in carbs and calories. Topped with fresh vegetables and a tangy, low-sodium marinara sauce, this dish is both satisfying and full of flavor. It’s a great way to incorporate more vegetables into your meal while keeping the sodium content minimal.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup low-sodium marinara sauce
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/4 cup fresh Parmesan cheese, grated (optional)
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle the cut sides with olive oil and sprinkle with a pinch of black pepper.
3. Place the squash halves cut side down on a baking sheet and roast for 40-45 minutes, or until the flesh is tender and easily shredded with a fork.
4. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the bell pepper, zucchini, and cherry tomatoes, and sauté for 5-7 minutes, or until the vegetables are tender.
5. Stir in the marinara sauce, basil, oregano, and black pepper, and simmer for an additional 2-3 minutes.
6. Once the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands.
7. Combine the spaghetti squash strands with the vegetable sauce mixture, tossing to coat.
8. Serve with a sprinkle of Parmesan cheese and fresh basil if desired.

This Low-Sodium Spaghetti Squash Primavera is a vibrant, healthy alternative to traditional pasta dishes. The spaghetti squash acts as a low-carb base that pairs perfectly with the fresh vegetables and tangy marinara sauce. It’s a great option for anyone looking to reduce their sodium intake without sacrificing flavor. Whether you’re a pasta lover or just looking for a lighter meal, this dish is satisfying, delicious, and easy to make, making it perfect for a relaxing Sunday dinner.

Low-Sodium Betty Crocker Beef and Vegetable Soup

This Low-Sodium Beef and Vegetable Soup is a hearty and comforting dish that’s perfect for cooler Sundays. Packed with tender lean beef, colorful vegetables, and a flavorful, low-sodium broth, this soup is a filling meal that’s both nutritious and low in sodium. It’s ideal for meal prep or for feeding the whole family with minimal effort.

Ingredients:

• 1 pound lean ground beef (90% lean or higher)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 cup green beans, cut into 1-inch pieces
• 1 can (15 ounces) diced tomatoes (no salt added)
• 1 can (15 ounces) low-sodium beef broth
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried parsley
• 1/2 cup frozen peas
• 1/2 cup corn kernels (fresh or frozen)

Instructions:

1. In a large pot, brown the ground beef over medium heat, breaking it up into crumbles as it cooks. Once browned, drain any excess fat.
2. Add the diced onion and minced garlic to the pot and cook for 3-4 minutes, until softened.
3. Stir in the carrots, celery, green beans, diced tomatoes, beef broth, thyme, black pepper, and parsley. Bring to a boil.
4. Reduce the heat and let the soup simmer for 20-25 minutes, or until the vegetables are tender.
5. Add the frozen peas and corn and continue to simmer for another 5 minutes.
6. Taste the soup and adjust the seasoning if needed, though the low-sodium broth should keep the flavor balanced.
7. Serve hot, garnished with additional parsley if desired.

This Low-Sodium Beef and Vegetable Soup is a comforting, filling meal that’s perfect for a Sunday dinner. The lean beef provides protein, while the array of vegetables adds vitamins, minerals, and fiber. The low-sodium beef broth keeps the soup light, and the combination of spices enhances the flavors without overloading the dish with salt. It’s an easy-to-make, satisfying meal that can be enjoyed by the whole family, making it an ideal choice for a healthy, comforting Sunday dinner.

Low-Sodium Betty Crocker Grilled Salmon with Avocado Salsa

This Low-Sodium Grilled Salmon with Avocado Salsa is a refreshing and light meal perfect for a Sunday dinner. The rich, tender salmon fillets are grilled to perfection, and the avocado salsa adds a burst of fresh flavors with its combination of creamy avocado, juicy tomatoes, and zesty lime. This dish is not only low in sodium but also rich in heart-healthy omega-3 fatty acids, making it a nutritious and satisfying option for those looking to eat lighter.

Ingredients:

• 4 salmon fillets
• 1 tablespoon olive oil
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, diced
• 1/4 cup red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• Juice of 1 lime
• Salt, to taste (optional)

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the salmon fillets with olive oil and season with black pepper, paprika, and garlic powder.
3. Grill the salmon for 4-5 minutes per side, or until the internal temperature reaches 145°F and the fish flakes easily with a fork.
4. While the salmon is grilling, prepare the avocado salsa. In a bowl, combine the diced avocado, cherry tomatoes, red onion, cilantro, and lime juice. Stir gently to combine.
5. Once the salmon is cooked, remove it from the grill and let it rest for a few minutes.
6. Serve each fillet topped with a generous spoonful of avocado salsa.

This Low-Sodium Grilled Salmon with Avocado Salsa is a perfect light and refreshing meal that offers both health benefits and delicious flavors. The creamy avocado salsa complements the smoky grilled salmon beautifully, and the dish is packed with healthy fats and essential nutrients. With minimal sodium and maximum flavor, this meal is ideal for those looking for a low-sodium, heart-healthy option for a Sunday dinner. Whether you’re entertaining guests or enjoying a quiet meal at home, this dish is sure to impress.

Low-Sodium Betty Crocker Roasted Chicken and Vegetables

This Low-Sodium Roasted Chicken and Vegetables is an easy, wholesome one-pan meal that’s perfect for a Sunday feast. The chicken is seasoned with aromatic herbs, then roasted alongside a colorful array of vegetables, including carrots, potatoes, and onions. With minimal sodium, the flavors come from the natural juices of the chicken and the herbs, resulting in a comforting and satisfying dish without the excess salt.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 4 medium carrots, peeled and cut into chunks
• 3 medium potatoes, diced
• 1 large onion, cut into wedges
• 1/2 cup low-sodium chicken broth

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine the olive oil, rosemary, thyme, and black pepper. Rub the mixture onto the chicken thighs, ensuring they are evenly coated.
3. In a large roasting pan, place the chicken thighs in the center. Arrange the carrots, potatoes, and onion around the chicken.
4. Pour the chicken broth into the pan, making sure it coats the vegetables.
5. Roast for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
6. If desired, broil for an additional 2-3 minutes to crisp up the chicken skin.
7. Serve the chicken thighs with the roasted vegetables, drizzling some of the pan juices over the dish.

This Low-Sodium Roasted Chicken and Vegetables is a simple yet satisfying meal that is perfect for a Sunday dinner. The combination of roasted chicken with tender vegetables offers a great balance of flavors and nutrients without relying on high levels of sodium. The use of herbs and low-sodium chicken broth infuses the dish with rich flavor, making this an ideal choice for a healthy, easy-to-prepare meal. It’s a great option for family meals or for meal prepping for the week ahead.

Low-Sodium Betty Crocker Veggie Stir-Fry with Tofu

This Low-Sodium Veggie Stir-Fry with Tofu is a quick, healthy, and colorful dish that’s perfect for a light Sunday dinner. The tofu is sautéed until crispy and golden, then paired with a variety of vegetables like bell peppers, broccoli, and carrots. Tossed in a simple low-sodium stir-fry sauce, this dish is not only packed with flavor but also provides a variety of essential nutrients. It’s a great choice for those looking for a plant-based, low-sodium meal that’s both filling and satisfying.

Ingredients:

• 1 block firm tofu, drained and pressed
• 1 tablespoon olive oil
• 1 bell pepper, sliced
• 1 small head of broccoli, cut into florets
• 2 medium carrots, sliced
• 1/2 cup snap peas
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1/4 teaspoon black pepper
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Cut the tofu into cubes and press gently to remove any excess moisture.
2. Heat olive oil in a large skillet or wok over medium-high heat. Add the tofu cubes and sauté for 4-5 minutes, or until golden and crispy on all sides. Remove the tofu from the skillet and set aside.
3. In the same skillet, add the bell pepper, broccoli, carrots, and snap peas. Stir-fry for 4-5 minutes, until the vegetables are just tender but still crisp.
4. In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey, sesame oil, and black pepper.
5. Add the tofu back to the skillet with the vegetables and pour the stir-fry sauce over everything. Toss to combine and heat for an additional 2 minutes.
6. Serve with a sprinkle of sesame seeds if desired.

This Low-Sodium Veggie Stir-Fry with Tofu is a vibrant, plant-based meal that’s full of flavor and packed with nutrients. The crispy tofu adds texture, while the mix of vegetables provides a variety of vitamins and minerals. With a simple, low-sodium stir-fry sauce, this dish is light yet satisfying and perfect for a Sunday dinner. Whether you’re looking for a vegetarian meal or just want to reduce sodium intake, this stir-fry offers an easy and delicious solution. It’s quick to make and can be enjoyed by everyone at the table.

Note: More recipes are coming soon!