50+ Delicious Sunday Low Sodium Dutch Oven Recipes You’ll Love to Make

Looking for a healthier way to enjoy hearty and comforting meals on a Sunday without sacrificing flavor? Dutch ovens are the perfect tool for creating tender, savory dishes that are ideal for family dinners or special occasions.

The beauty of Dutch oven cooking lies in its ability to slow-cook ingredients, blending flavors beautifully and keeping your meals moist and juicy without needing added salt.

With 50+ low sodium Dutch oven recipes, you can indulge in all the rich, satisfying meals you crave, without the worry of excess sodium.

Whether you’re preparing a tender roast, a savory stew, or a wholesome casserole, these recipes are designed to bring out the natural flavors of the ingredients, allowing you to enjoy mouth-watering meals that are as good for your health as they are for your taste buds.

So, say goodbye to high-sodium processed foods and embrace the healthful goodness of low-sodium meals that don’t compromise on taste.

Ready to explore a variety of healthy, flavorful dishes perfect for Sunday dinners? Let’s dive into these 50+ low sodium Dutch oven recipes!

50+ Delicious Sunday Low Sodium Dutch Oven Recipes You’ll Love to Make

Cooking with a Dutch oven offers endless possibilities for crafting delicious, low-sodium meals that everyone will love.

Whether you’re cooking for your family or hosting a Sunday gathering, these 50+ recipes give you all the tools to prepare flavorful, wholesome dishes that are simple and satisfying.

By using fresh ingredients, aromatic herbs, and a bit of creativity, you can cut back on sodium without sacrificing the essence of your favorite meals.

Now, it’s easier than ever to enjoy the magic of Dutch oven cooking in a way that’s both health-conscious and mouthwatering.

Start exploring these recipes today and make your Sundays a delicious, low-sodium affair!

Dutch Oven Low Sodium Roast Chicken with Vegetables

This hearty, low-sodium roast chicken is perfectly seasoned and cooked in a Dutch oven, allowing the flavors to meld while retaining moisture. Accompanied by a blend of aromatic vegetables, it makes for a comforting Sunday meal that’s simple, healthy, and full of flavor—without the added salt.

Ingredients:

• 1 whole chicken (about 4 lbs), skin-on
• 1 tablespoon olive oil
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 carrots, peeled and chopped
• 3 potatoes, peeled and cubed
• 2 onions, quartered
• 1 lemon, halved
• 1 cup low-sodium chicken broth
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Rub the chicken with olive oil, garlic powder, onion powder, paprika, thyme, and rosemary.
3. Stuff the chicken with lemon halves and any extra herbs you have on hand.
4. Place the chicken breast-side up in the center of the Dutch oven.
5. Arrange the chopped vegetables (carrots, potatoes, and onions) around the chicken.
6. Pour the low-sodium chicken broth into the pot, ensuring the vegetables are moist.
7. Cover the Dutch oven with its lid and roast for 1.5-2 hours, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Remove from the oven and let the chicken rest for 10 minutes before carving.
9. Garnish with fresh parsley and serve alongside the roasted vegetables.

This Dutch oven low-sodium roast chicken is the epitome of a cozy, satisfying Sunday dinner. The slow cooking process enhances the flavors, leaving the chicken moist and tender, and the vegetables perfectly roasted. With the absence of excessive salt, you’ll taste the natural sweetness of the ingredients, making each bite both flavorful and healthy. It’s a fantastic way to feed a family or guests with a nourishing, low-sodium meal that doesn’t sacrifice taste.

Dutch Oven Low Sodium Vegetable Stew

A hearty vegetable stew made in a Dutch oven, this dish features an array of fresh, nutrient-packed vegetables simmered in a rich broth, providing all the warmth and comfort you need on a Sunday. Perfect for vegetarians or anyone looking to reduce sodium intake while enjoying a full-flavored meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 2 potatoes, peeled and cubed
• 1 zucchini, chopped
• 1 bell pepper, diced
• 1 cup green beans, trimmed
• 1 can (15 oz) no-salt-added diced tomatoes
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt-free seasoning blend (optional)
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Add onions and garlic, cooking until softened and fragrant (about 3-4 minutes).
2. Add carrots, celery, potatoes, zucchini, bell pepper, and green beans. Stir to combine and cook for another 5 minutes.
3. Pour in the diced tomatoes and vegetable broth, stirring well to combine.
4. Add basil, oregano, and any additional salt-free seasoning blend you prefer.
5. Bring the stew to a boil, then reduce the heat to low and cover the Dutch oven. Let the stew simmer for 45 minutes to an hour, or until the vegetables are tender.
6. Taste and adjust seasoning if necessary.
7. Garnish with fresh basil leaves before serving.

This low-sodium vegetable stew is a fulfilling and vibrant dish that delivers all the comfort of a classic stew without the high sodium content. The slow cooking method in the Dutch oven allows the flavors to meld together beautifully, resulting in a rich, aromatic broth that elevates the natural flavors of the vegetables. It’s a versatile and wholesome option for anyone looking for a deliciously healthy Sunday meal.

Dutch Oven Low Sodium Beef and Barley Soup

This hearty beef and barley soup, cooked slowly in a Dutch oven, is a perfect low-sodium meal for a Sunday dinner. With tender chunks of beef, nutty barley, and an assortment of fresh vegetables, this dish is filling, flavorful, and ideal for those looking to enjoy a comforting meal without the excess salt.

Ingredients:

• 1 tablespoon olive oil
• 1 lb lean beef stew meat, cut into 1-inch cubes
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 cup pearl barley, rinsed
• 6 cups low-sodium beef broth
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Fresh ground black pepper to taste

Instructions:

1. Heat olive oil in the Dutch oven over medium-high heat. Brown the beef stew meat in batches, ensuring each piece is seared on all sides.
2. Remove the beef and set it aside. In the same Dutch oven, add onions and garlic, cooking until softened (about 4 minutes).
3. Add the carrots, celery, and barley, stirring to combine.
4. Pour in the beef broth, ensuring the barley and vegetables are covered. Add thyme, rosemary, bay leaf, and black pepper.
5. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 1.5-2 hours, or until the beef is tender and the barley is cooked through.
6. Remove the bay leaf before serving.

This low-sodium beef and barley soup is an incredibly satisfying meal that’s both comforting and nutritious. The beef becomes melt-in-your-mouth tender as it simmers in the broth, while the barley adds a wonderful texture and nutty flavor. With minimal sodium, the natural richness of the ingredients really shines, making it the ideal hearty meal for a Sunday. Whether you’re looking for a filling soup for the family or a healthy lunch option, this recipe is sure to impress.

Dutch Oven Low Sodium Chicken and Rice Casserole

This low-sodium chicken and rice casserole is a one-pot dish that combines tender chicken, fluffy rice, and a medley of vegetables all baked to perfection in a Dutch oven. It’s a balanced and flavorful meal that’s simple to prepare, making it ideal for a Sunday dinner without the high sodium content.

Ingredients:

• 1 tablespoon olive oil
• 4 boneless, skinless chicken breasts
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup long-grain brown rice
• 1 ½ cups low-sodium chicken broth
• 1 cup low-fat milk
• 1 cup frozen peas
• 1 cup carrots, diced
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in the Dutch oven over medium heat. Season chicken breasts with black pepper and brown them on both sides until golden (about 5-6 minutes). Remove and set aside.
3. In the same Dutch oven, add the chopped onion and garlic, cooking for 3 minutes until softened.
4. Add rice, chicken broth, and milk to the Dutch oven, stirring to combine.
5. Return the browned chicken breasts to the pot, placing them on top of the rice mixture. Add the frozen peas, diced carrots, thyme, and pepper.
6. Cover the Dutch oven with its lid and bake in the preheated oven for 35-40 minutes or until the chicken is cooked through and the rice is tender.
7. Remove from the oven, garnish with fresh parsley, and serve.

This Dutch oven low-sodium chicken and rice casserole is a complete meal in one pot. The chicken remains juicy and flavorful, while the rice absorbs all the savory flavors of the chicken broth and milk. The addition of peas and carrots adds color, texture, and essential nutrients to the dish. It’s a perfect option for a healthy Sunday dinner that satisfies your comfort food cravings without overwhelming your palate with salt.

Dutch Oven Low Sodium Turkey Chili

This low-sodium turkey chili is packed with lean turkey, beans, and vegetables, all simmered in a rich, flavorful broth. It’s a warming and satisfying dish, ideal for chilly Sundays, offering a healthy alternative to traditional chili with reduced sodium while keeping the rich flavors intact.

Ingredients:

• 1 tablespoon olive oil
• 1 lb lean ground turkey
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, diced
• 2 cans (15 oz) no-salt-added diced tomatoes
• 1 can (15 oz) no-salt-added kidney beans, drained and rinsed
• 1 can (15 oz) no-salt-added black beans, drained and rinsed
• 1 tablespoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 ½ cups low-sodium chicken broth
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Add ground turkey and cook until browned, breaking it up with a spoon as it cooks (about 5-6 minutes).
2. Add chopped onion, garlic, and bell pepper to the pot and cook for another 3-4 minutes, until softened.
3. Stir in the diced tomatoes, kidney beans, black beans, chili powder, cumin, smoked paprika, and oregano.
4. Pour in the low-sodium chicken broth and bring the mixture to a simmer.
5. Cover and simmer for 30 minutes, stirring occasionally, to allow the flavors to meld.
6. Taste and adjust seasoning if necessary.
7. Garnish with fresh cilantro and serve with a side of cornbread or over steamed rice.

This low-sodium turkey chili is a perfect dish for a hearty Sunday meal. The lean turkey provides a healthy source of protein, while the beans add fiber and texture. The smoky and spicy seasoning creates a flavorful broth that’s both rich and satisfying, without relying on excess salt. This chili can be easily adjusted to your personal spice level and is versatile enough to be enjoyed on its own or with a variety of sides.

Dutch Oven Low Sodium Lemon Herb Salmon

This low-sodium lemon herb salmon is a light and flavorful dish that’s quick to prepare and perfect for a Sunday meal. Cooked in a Dutch oven, the salmon comes out flaky and tender, infused with fresh lemon and herb flavors, making it a healthy and vibrant option for your weekly dinner rotation.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 tablespoon olive oil
• 1 lemon, thinly sliced
• 2 teaspoons dried dill
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• 1 teaspoon fresh parsley, chopped
• 1 tablespoon capers (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Drizzle olive oil in the bottom of the Dutch oven. Place the salmon fillets in the pot, skin-side down.
3. Sprinkle garlic powder, dried dill, and black pepper evenly over the salmon fillets.
4. Top each fillet with a few slices of lemon.
5. Cover the Dutch oven and bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Remove from the oven and sprinkle with fresh parsley and capers (if using).
7. Serve immediately with a side of steamed vegetables or a light salad.

This Dutch oven low-sodium lemon herb salmon is a light, yet incredibly flavorful dish, perfect for a quick and healthy Sunday dinner. The salmon remains moist and tender while absorbing the fresh citrus and herbal notes, offering a satisfying yet low-sodium alternative to other richer dishes. With minimal prep time and simple ingredients, it’s a great choice for those seeking a nutritious, low-sodium meal that doesn’t compromise on taste.

Dutch Oven Low Sodium Vegetable Lasagna

This low-sodium vegetable lasagna is a delicious, hearty, and comforting dish that’s perfect for a Sunday dinner. With layers of tender pasta, a flavorful tomato sauce, and a medley of vegetables, all baked to perfection in a Dutch oven, it’s a healthier, reduced-sodium alternative to the classic lasagna without sacrificing any of the flavor.

Ingredients:

• 12 whole wheat lasagna noodles, cooked and drained
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups spinach, chopped
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 1 can (6 oz) no-salt-added tomato paste
• 1 tablespoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 1 cup part-skim ricotta cheese
• 2 cups shredded part-skim mozzarella cheese
• 1 cup grated Parmesan cheese
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a Dutch oven over medium heat. Add onion and garlic, cooking until softened (about 3 minutes).
3. Add zucchini, bell pepper, and spinach, cooking for another 5 minutes, until the vegetables are tender.
4. Stir in the diced tomatoes, tomato paste, oregano, basil, and garlic powder. Simmer for 10 minutes, then remove from heat.
5. Spread a thin layer of the tomato sauce mixture on the bottom of the Dutch oven. Layer with lasagna noodles, followed by more sauce, ricotta cheese, and mozzarella. Repeat the layers until all ingredients are used, finishing with a layer of sauce and mozzarella.
6. Cover the Dutch oven and bake for 30-35 minutes, until the cheese is bubbly and golden.
7. Remove from the oven and let it sit for 10 minutes. Garnish with fresh basil and serve.

This Dutch oven low-sodium vegetable lasagna is a perfect balance of textures and flavors. The rich tomato sauce, creamy ricotta, and melty mozzarella provide all the comforting aspects of lasagna, while the fresh vegetables add nutrition and vibrant color. With whole wheat noodles and reduced-sodium ingredients, this dish is an excellent choice for anyone looking for a healthier, satisfying meal without the excessive salt.

Dutch Oven Low Sodium Baked Chicken Thighs with Sweet Potatoes

These low-sodium baked chicken thighs with sweet potatoes are a delicious, simple, and nutritious option for a Sunday dinner. The chicken thighs are seasoned with a savory herb blend and baked alongside sweet potatoes, creating a perfectly balanced meal that is rich in protein and vitamins, with minimal sodium.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• ½ teaspoon paprika
• 2 large sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• ½ teaspoon black pepper
• 1 lemon, cut into wedges
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, garlic powder, onion powder, thyme, paprika, and black pepper. Rub this seasoning mixture over the chicken thighs.
3. Place the seasoned chicken thighs in the Dutch oven.
4. In a separate bowl, toss the cubed sweet potatoes with olive oil, cinnamon, and black pepper. Arrange the sweet potatoes around the chicken in the Dutch oven.
5. Squeeze lemon wedges over the chicken and sweet potatoes, then place them in the oven.
6. Bake uncovered for 40-45 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender.
7. Remove from the oven, garnish with fresh parsley, and serve.

These Dutch oven low-sodium baked chicken thighs with sweet potatoes are a flavorful, healthy, and balanced meal. The juicy chicken thighs and tender sweet potatoes pair beautifully with the aromatic spices, while the cinnamon adds a lovely warmth to the dish. With minimal sodium, this meal lets the natural flavors shine, providing a comforting yet nutritious option for Sunday dinner.

Dutch Oven Low Sodium Pork Tenderloin with Apples and Onions

This Dutch oven low-sodium pork tenderloin with apples and onions is a tender, juicy, and flavorful dish that combines the savory taste of pork with the natural sweetness of apples and onions. Perfect for a Sunday roast, this dish is not only low in sodium but also packed with rich flavors that make it a standout meal.

Ingredients:

• 1 pork tenderloin (about 2 lbs)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• 2 apples, cored and sliced
• 1 large onion, sliced
• 1 cup low-sodium chicken broth
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Season the pork tenderloin with garlic powder, thyme, and black pepper.
3. Brown the pork on all sides, about 4-5 minutes. Remove the pork and set it aside.
4. Add the sliced apples and onions to the Dutch oven, cooking for 3-4 minutes until softened.
5. Pour in the low-sodium chicken broth, balsamic vinegar, and honey. Stir to combine.
6. Return the pork tenderloin to the Dutch oven, placing it on top of the apple and onion mixture.
7. Cover and bake for 25-30 minutes, until the pork reaches an internal temperature of 145°F (63°C).
8. Let the pork rest for 5-10 minutes before slicing.
9. Serve with the apple and onion mixture, garnished with fresh thyme.

This Dutch oven low-sodium pork tenderloin with apples and onions is a delightful, easy-to-make dish that offers a perfect balance of sweet and savory flavors. The pork is tender and juicy, while the apples and onions add a touch of natural sweetness that complements the rich meat. The minimal use of sodium in the seasoning lets the natural flavors shine, making it a healthy and satisfying option for a Sunday meal.

Dutch Oven Low Sodium Mediterranean Chicken with Olives and Tomatoes

This Dutch oven low-sodium Mediterranean chicken with olives and tomatoes is a flavorful and wholesome dish, offering a vibrant mix of savory chicken, briny olives, and juicy tomatoes. The Mediterranean-inspired seasonings enhance the dish with aromatic herbs and garlic, making it a light yet satisfying meal perfect for a Sunday dinner without the added salt.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon lemon zest
• 1 cup cherry tomatoes, halved
• 1/2 cup green olives, pitted and sliced
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup low-sodium chicken broth
• 1 tablespoon capers (optional)
• Fresh parsley for garnish
• 1 lemon, cut into wedges

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Season the chicken breasts with oregano, garlic powder, basil, lemon zest, and black pepper.
3. Brown the chicken on both sides, about 3-4 minutes per side, then remove from the Dutch oven and set aside.
4. Add the halved cherry tomatoes, olives, and capers (if using) to the pot, stirring for 2-3 minutes to soften the tomatoes.
5. Pour in the low-sodium chicken broth and stir to combine. Return the chicken breasts to the pot.
6. Cover the Dutch oven and bake for 20-25 minutes, until the chicken is fully cooked (internal temperature should reach 165°F or 74°C).
7. Garnish with fresh parsley and serve with lemon wedges.

This Dutch oven low-sodium Mediterranean chicken with olives and tomatoes is a burst of Mediterranean flavors. The chicken becomes tender while soaking up the tangy and savory mixture of olives, tomatoes, and herbs. With minimal sodium, the dish keeps the integrity of the ingredients intact, offering a health-conscious yet deeply satisfying meal that is perfect for a Sunday feast.

Dutch Oven Low Sodium Beef and Vegetable Stew

This hearty Dutch oven low-sodium beef and vegetable stew is a filling and nourishing dish, featuring tender beef chunks, root vegetables, and a rich, savory broth. It’s the ideal comfort food for a Sunday meal, packed with nutrition and flavor while keeping sodium levels in check.

Ingredients:

• 1 ½ lbs lean beef stew meat
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 medium carrots, sliced
• 2 medium potatoes, diced
• 1 parsnip, peeled and chopped
• 1 cup low-sodium beef broth
• 1 cup water
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• 2 tablespoons tomato paste
• 1 bay leaf
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium-high heat. Brown the beef stew meat in batches, about 4-5 minutes per batch, and set aside.
2. In the same pot, add onion and garlic, cooking until softened, about 3-4 minutes.
3. Stir in the carrots, potatoes, and parsnip, cooking for an additional 5 minutes.
4. Add the beef broth, water, tomato paste, rosemary, thyme, black pepper, and bay leaf. Stir to combine.
5. Return the beef to the Dutch oven and bring the stew to a simmer.
6. Cover and cook on low heat for 1 ½ to 2 hours, until the beef is tender and the vegetables are cooked through.
7. Remove the bay leaf, garnish with fresh parsley, and serve.

This Dutch oven low-sodium beef and vegetable stew is a perfect dish for colder Sundays, offering rich, comforting flavors with a variety of vegetables and tender beef. The slow simmering process allows all the flavors to meld together, creating a dish that feels indulgent but is low in sodium. It’s a filling, nourishing, and wholesome option for those seeking a satisfying yet healthy Sunday meal.

Dutch Oven Low Sodium Garlic Herb Roasted Chicken

This Dutch oven low-sodium garlic herb roasted chicken is a simple yet flavorful meal that’s easy to prepare and delivers tender, juicy chicken with a perfect crispy skin. Infused with aromatic herbs and garlic, this dish offers a great Sunday dinner without relying on high sodium content, allowing the natural flavors to shine.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 teaspoon lemon zest
• 1 teaspoon black pepper
• 1 lemon, quartered
• 1 onion, quartered
• 2 carrots, cut into chunks
• 2 celery stalks, cut into chunks

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Pat the chicken dry with paper towels and season the inside with half of the black pepper, minced garlic, thyme, rosemary, and lemon zest.
3. Stuff the cavity with the quartered lemon and onion.
4. Rub the outside of the chicken with olive oil and the remaining herbs and black pepper.
5. Place the chicken in the Dutch oven on top of the carrots and celery.
6. Cover the Dutch oven and roast for 1 hour.
7. Remove the lid and roast for an additional 20-30 minutes, until the chicken skin is crispy and the internal temperature reaches 165°F (74°C).
8. Let the chicken rest for 10 minutes before carving.

This Dutch oven low-sodium garlic herb roasted chicken is a classic Sunday meal that’s both satisfying and full of flavor. The garlic, thyme, and rosemary infuse the chicken with a rich taste while keeping the sodium levels low. Roasting the chicken in the Dutch oven ensures it stays moist and tender, while the vegetables absorb the flavorful drippings. It’s a comforting, wholesome meal perfect for family gatherings.

Dutch Oven Low Sodium Chicken and Rice Casserole

This Dutch oven low-sodium chicken and rice casserole is a one-pot comfort food that’s hearty and full of flavor. Tender chicken is paired with perfectly cooked rice and vegetables, all simmered together in a savory, low-sodium broth. It’s the ideal Sunday meal for anyone craving a satisfying dish with minimal sodium but plenty of taste.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup long-grain white rice, rinsed
• 2 cups low-sodium chicken broth
• 1 cup frozen peas
• 1 carrot, diced
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• ½ teaspoon paprika
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Season the chicken breasts with black pepper, thyme, and paprika, then brown on both sides, about 4-5 minutes per side. Remove the chicken and set aside.
3. In the same Dutch oven, sauté the onion and garlic until soft, about 3 minutes.
4. Add the rice, chicken broth, peas, and carrots to the pot, stirring to combine. Place the chicken breasts back into the pot, resting on top of the rice mixture.
5. Cover the Dutch oven and bake for 25-30 minutes, until the rice is cooked and the chicken reaches an internal temperature of 165°F (74°C).
6. Garnish with fresh parsley before serving.

This Dutch oven low-sodium chicken and rice casserole is a perfect balance of flavors and textures. The chicken stays tender while the rice absorbs all the savory flavors from the broth and vegetables. With minimal sodium, it provides a wholesome and satisfying meal that’s both comforting and health-conscious. It’s a go-to Sunday dinner that’s easy to make and perfect for feeding the family.

Dutch Oven Low Sodium Vegetable and Lentil Soup

This Dutch oven low-sodium vegetable and lentil soup is packed with nutritious vegetables and hearty lentils. A medley of fresh vegetables, herbs, and low-sodium broth come together to create a satisfying and flavorful soup that is low in sodium yet full of natural goodness. It’s the ideal healthy soup to enjoy on a cozy Sunday.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 zucchini, diced
• 1 cup dried lentils, rinsed
• 4 cups low-sodium vegetable broth
• 1 can (14.5 oz) diced tomatoes (no salt added)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• 1 bay leaf
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté the onion and garlic for 3-4 minutes until softened.
2. Add the carrots, celery, and zucchini, and cook for another 5 minutes, stirring occasionally.
3. Stir in the lentils, vegetable broth, diced tomatoes, thyme, oregano, black pepper, and bay leaf.
4. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 45-60 minutes, until the lentils are tender.
5. Remove the bay leaf, garnish with fresh parsley, and serve.

This Dutch oven low-sodium vegetable and lentil soup is a nourishing and filling option for anyone looking for a healthy and flavorful meal. The lentils provide protein and fiber, while the fresh vegetables and herbs contribute to a rich, comforting broth. Perfect for a chilly Sunday, this soup is both satisfying and packed with nutrients without relying on high sodium levels.

Dutch Oven Low Sodium Pork Tenderloin with Apples and Sweet Potatoes

This Dutch oven low-sodium pork tenderloin with apples and sweet potatoes is a hearty and flavorful dish that combines savory pork with the sweetness of apples and the earthiness of sweet potatoes. It’s a balanced, low-sodium meal that offers the perfect combination of flavors for a fulfilling Sunday dinner.

Ingredients:

• 1 ½ lbs pork tenderloin
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• 2 medium sweet potatoes, peeled and cubed
• 2 apples, sliced
• 1 cup low-sodium chicken broth
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Rub the pork tenderloin with olive oil, rosemary, garlic powder, onion powder, and black pepper.
3. Heat a Dutch oven over medium-high heat. Brown the pork tenderloin on all sides, about 4-5 minutes per side.
4. Remove the pork from the Dutch oven and set aside. In the same pot, add the sweet potatoes and apples, stirring to coat them in the pan drippings.
5. Stir in the chicken broth, Dijon mustard, and apple cider vinegar, scraping up any browned bits from the bottom of the pot.
6. Return the pork tenderloin to the Dutch oven and cover with a lid. Roast for 30-35 minutes, until the pork reaches an internal temperature of 145°F (63°C) and the sweet potatoes are tender.
7. Let the pork rest for 10 minutes before slicing. Garnish with fresh thyme and serve.

This Dutch oven low-sodium pork tenderloin with apples and sweet potatoes is a delicious, well-rounded meal that combines the savory flavors of pork with the natural sweetness of apples and sweet potatoes. The slow roasting in the Dutch oven ensures the pork remains juicy, while the vegetables become infused with rich flavors. It’s a perfect dish for a Sunday dinner, offering both taste and nourishment without excess sodium.

Note: More recipes are coming soon!