25+ Easy Sunday Low-Sodium Electric Skillet Recipes to Satisfy Your Cravings

Finding the right balance between delicious meals and maintaining a low-sodium diet can sometimes feel like a challenge.

However, with the help of an electric skillet, you can easily create flavorful, healthy, and low-sodium dishes right in the comfort of your own kitchen.

The electric skillet’s even heat distribution and versatility make it the perfect tool for preparing everything from tender meats to perfectly sautéed vegetables without relying on excessive salt.

Whether you’re cooking for a family, meal prepping for the week, or simply looking for a lighter option for your Sunday dinner, these 25+ low-sodium electric skillet recipes will inspire your next meal.

With a variety of flavors and ingredients, you’ll discover that eating healthy doesn’t mean sacrificing taste.

25+ Easy Sunday Low-Sodium Electric Skillet Recipes to Satisfy Your Cravings

Incorporating low-sodium meals into your diet doesn’t have to mean bland or boring food. With the electric skillet, you can unlock endless possibilities for cooking delicious dishes that prioritize flavor and health.

These 25+ Sunday low-sodium electric skillet recipes prove that you can enjoy hearty, satisfying meals while maintaining a sodium-conscious approach to your cooking.

From savory meats and seafood to vibrant vegetable stir-fries, there’s something for everyone.

So next time you’re planning a Sunday meal, fire up the electric skillet and enjoy a healthy, flavorful feast that’s both good for you and your taste buds.

Electric Skillet Vegetable Stir-Fry

This vibrant and healthy vegetable stir-fry is a perfect choice for a Sunday meal, packed with colorful vegetables, and made without any added sodium. The electric skillet helps to evenly cook the veggies, ensuring a perfect balance of crunch and tenderness. Serve it over brown rice or quinoa for a satisfying and low-sodium meal.

Ingredients:

• 1 tablespoon olive oil
• 1 medium red bell pepper, sliced
• 1 medium yellow bell pepper, sliced
• 1 medium zucchini, sliced
• 1 cup broccoli florets
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 cup snow peas
• 1 cup baby carrots, sliced
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon ground ginger
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Freshly ground black pepper, to taste

Instructions:

1. Preheat your electric skillet over medium heat and add olive oil.
2. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add the sliced peppers, zucchini, carrots, and broccoli. Stir frequently, cooking for 5-7 minutes until they are just tender.
4. Add the snow peas and cook for another 2 minutes.
5. In a small bowl, mix the low-sodium soy sauce, ground ginger, rice vinegar, and sesame oil.
6. Pour the sauce over the vegetables, stirring well to coat. Cook for another 2 minutes.
7. Season with black pepper to taste and serve immediately over your favorite whole grain.

This Electric Skillet Vegetable Stir-Fry is a flavorful, crunchy, and nutrient-packed meal that fits into a low-sodium diet perfectly. The combination of fresh vegetables, a light sauce, and aromatic spices will satisfy your cravings for something savory without the need for excess sodium. Plus, it’s quick and easy, making it an ideal choice for a Sunday dinner or meal prep for the week ahead.

Low Sodium Electric Skillet Chicken and Asparagus

This low-sodium chicken and asparagus dish is a quick and easy way to enjoy a healthy meal without sacrificing flavor. Tender chicken breasts are cooked to perfection in the electric skillet alongside fresh asparagus, all topped with a tangy lemon-garlic sauce. It’s a lean and low-sodium option that’s perfect for a Sunday lunch or dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 cloves garlic, minced
• 1 lemon (juice and zest)
• 1/4 cup low-sodium chicken broth
• 1 teaspoon dried thyme
• Freshly ground black pepper, to taste
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. Preheat your electric skillet over medium heat and add olive oil.
2. Season the chicken breasts with freshly ground black pepper and thyme.
3. Add the chicken breasts to the skillet and cook for about 5-6 minutes on each side until golden and cooked through. Remove the chicken and set aside.
4. In the same skillet, add the garlic and sauté for 1 minute until fragrant.
5. Add the asparagus and cook for 4-5 minutes until tender but still crisp.
6. Pour in the low-sodium chicken broth, lemon juice, and lemon zest. Stir to combine and let it simmer for 2 minutes.
7. Return the chicken to the skillet and spoon some of the sauce over the top. Cook for another 2-3 minutes to heat everything through.
8. Garnish with fresh parsley, if desired, and serve immediately.

The Low Sodium Electric Skillet Chicken and Asparagus is a wholesome, zesty dish that brings out the natural flavors of both the chicken and the asparagus. The lemon-garlic sauce adds a burst of flavor without the need for salt, making it a great option for anyone looking to lower their sodium intake. It’s also quick to prepare, leaving you with more time to relax and enjoy your Sunday meal.

Electric Skillet Mediterranean Veggie Frittata

A Mediterranean-inspired frittata made in the electric skillet offers a deliciously light yet satisfying meal. With eggs, spinach, tomatoes, olives, and feta cheese, this frittata delivers all the flavors of the Mediterranean with minimal sodium. It’s a perfect Sunday brunch dish that is both nutritious and low-sodium.

Ingredients:

• 6 large eggs
• 1 tablespoon olive oil
• 1/2 cup cherry tomatoes, halved
• 1 cup fresh spinach, chopped
• 1/4 cup black olives, sliced
• 1/4 cup crumbled feta cheese (low-sodium)
• 1/2 teaspoon dried oregano
• Freshly ground black pepper, to taste

Instructions:

1. Preheat your electric skillet over medium-low heat and add olive oil.
2. Add the cherry tomatoes and sauté for 2-3 minutes until they soften slightly.
3. Add the chopped spinach and cook until wilted, about 1-2 minutes.
4. In a bowl, whisk together the eggs, dried oregano, and black pepper.
5. Pour the egg mixture over the veggies in the skillet, making sure it’s evenly distributed.
6. Sprinkle the sliced olives and crumbled feta cheese on top of the eggs.
7. Cover the skillet and cook for about 10-12 minutes, or until the eggs are set but the top is still slightly soft.
8. Remove from heat and slice into wedges. Serve warm.

This Mediterranean Veggie Frittata is an easy-to-make, flavor-packed dish that’s ideal for a low-sodium, healthy Sunday brunch. It’s loaded with wholesome vegetables, protein-rich eggs, and the distinctive flavors of olives and feta cheese—without the added salt. The electric skillet ensures even cooking, giving you a perfect frittata every time. Whether you enjoy it for breakfast or a light dinner, this frittata is a crowd-pleaser that’s both nutritious and satisfying.

Electric Skillet Lemon Herb Salmon

This Lemon Herb Salmon cooked in the electric skillet is light, tender, and bursting with fresh flavors. The combination of lemon, garlic, and fresh herbs creates a bright, aromatic sauce that complements the richness of the salmon. It’s a perfect low-sodium option for those looking to enjoy a heart-healthy meal on a Sunday without the fuss of baking or grilling.

Ingredients:

• 2 salmon fillets (about 6 oz each)
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons fresh lemon zest
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Freshly ground black pepper, to taste
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. Preheat your electric skillet over medium heat and add olive oil.
2. Season the salmon fillets with black pepper, dried oregano, and dried thyme.
3. Once the skillet is hot, place the salmon fillets skin-side down and cook for about 4-5 minutes until golden and crispy.
4. Flip the salmon fillets and add the minced garlic, lemon juice, and lemon zest to the skillet.
5. Cook for another 3-4 minutes until the salmon is cooked through and flakes easily with a fork.
6. Garnish with fresh parsley and serve immediately.

The Electric Skillet Lemon Herb Salmon is a simple yet elegant dish that is ideal for a light Sunday dinner. The lemon and herbs elevate the salmon without the need for any added sodium, making it a perfect heart-healthy option. It’s quick to make, and the electric skillet ensures perfectly cooked salmon every time. Serve it with a side of steamed vegetables or quinoa for a well-rounded, nutritious meal.

Low Sodium Electric Skillet Veggie Burger

These Low-Sodium Veggie Burgers made in the electric skillet are a satisfying and healthy alternative to traditional burgers. Made with a blend of black beans, oats, and vegetables, they are not only low in sodium but also high in fiber and protein. This recipe is perfect for a Sunday family meal or a vegetarian-friendly dinner option.

Ingredients:

• 1 can (15 oz) black beans, drained and mashed
• 1/2 cup rolled oats
• 1/4 cup finely chopped onions
• 1/4 cup grated carrot
• 1/4 cup chopped bell pepper
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• Freshly ground black pepper, to taste
• Whole wheat burger buns (optional)
• Lettuce, tomato, and any desired toppings

Instructions:

1. In a large bowl, combine the mashed black beans, oats, onion, carrot, bell pepper, garlic, dried basil, and dried oregano. Mix well until everything is evenly combined.
2. Form the mixture into 4 burger patties, pressing them tightly together.
3. Preheat your electric skillet over medium heat and add the olive oil.
4. Cook the veggie burgers for 4-5 minutes on each side until golden brown and crispy on the outside.
5. Serve the veggie burgers on whole wheat buns with your favorite toppings like lettuce, tomato, and avocado.

The Low Sodium Electric Skillet Veggie Burger is a healthy and flavorful option for anyone looking to reduce their sodium intake without sacrificing taste. Full of veggies, beans, and oats, these burgers are packed with nutrients and are an excellent meatless meal for a Sunday dinner. The electric skillet ensures a perfectly crisp crust while keeping the inside moist and tender. Serve them with a fresh side salad or baked sweet potato fries for a wholesome meal.

Electric Skillet Tofu Stir-Fry with Broccoli

This Electric Skillet Tofu Stir-Fry is a perfect plant-based meal that’s both low-sodium and packed with protein. The firm tofu is sautéed with broccoli and other veggies in a light, flavorful sauce, making it a great option for those following a vegetarian or vegan diet. The electric skillet ensures that the tofu gets crisped on the outside while staying soft on the inside.

Ingredients:

• 1 block firm tofu, drained and cut into cubes
• 1 tablespoon olive oil
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon ginger, minced
• 1 tablespoon garlic, minced
• 1 teaspoon chili flakes (optional)
• Freshly ground black pepper, to taste

Instructions:

1. Preheat your electric skillet over medium heat and add olive oil.
2. Add the tofu cubes and cook for 5-7 minutes, turning occasionally until the tofu is golden and crisp on all sides. Remove from the skillet and set aside.
3. In the same skillet, add the broccoli, red bell pepper, and carrot. Stir-fry for 4-5 minutes until the vegetables are just tender but still crisp.
4. Add the garlic, ginger, and chili flakes (if using) to the skillet and cook for another minute.
5. In a small bowl, combine the low-sodium soy sauce, rice vinegar, and sesame oil. Pour the sauce over the vegetables, stirring to coat.
6. Return the tofu to the skillet, toss everything together, and cook for an additional 2 minutes to combine the flavors.
7. Serve immediately, garnished with black pepper and sesame seeds, if desired.

The Electric Skillet Tofu Stir-Fry with Broccoli is a light, protein-packed meal that is both filling and low in sodium. The tofu soaks up the savory sauce while retaining a crispy exterior, and the broccoli and other vegetables add vibrant color and crunch. This stir-fry is perfect for a healthy Sunday dinner or as a weekday lunch. Plus, it’s quick to make, making it ideal for busy schedules without compromising on taste or nutrition.

Electric Skillet Sweet Potato Hash

This Electric Skillet Sweet Potato Hash is a warm, comforting, and nutritious dish. Packed with sweet potatoes, bell peppers, and onions, this hash is naturally low in sodium while still bursting with flavor. The electric skillet gives the sweet potatoes a crispy texture on the outside while keeping them tender inside. This dish is perfect for a healthy, hearty Sunday breakfast or brunch.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 small onion, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Freshly ground black pepper, to taste
• Fresh parsley, chopped (optional)
• 1/4 cup low-sodium vegetable broth

Instructions:

1. Preheat your electric skillet over medium heat and add olive oil.
2. Add the diced sweet potatoes to the skillet and cook, stirring occasionally, for 8-10 minutes until they start to soften and turn golden brown.
3. Add the diced bell pepper and onion to the skillet. Stir to combine and cook for another 5-7 minutes until the vegetables are tender.
4. Season the vegetables with cumin, smoked paprika, garlic powder, and black pepper. Stir well to coat the veggies with the spices.
5. Add the vegetable broth and stir to combine. Let the mixture cook for another 3-4 minutes, allowing the broth to evaporate and the vegetables to crisp up slightly.
6. Garnish with freshly chopped parsley, if desired, and serve immediately.

The Electric Skillet Sweet Potato Hash is a flavorful, nutrient-packed dish that’s naturally low in sodium. The sweet potatoes provide a rich sweetness, while the smoky paprika and cumin add depth and warmth to the dish. This hearty hash is a great option for a healthy Sunday breakfast or brunch and can be paired with eggs or served on its own for a satisfying meal. It’s quick, easy, and full of delicious flavors, making it a perfect addition to your low-sodium meal rotation.

Low Sodium Electric Skillet Turkey Meatballs

These Low-Sodium Turkey Meatballs, cooked in the electric skillet, are tender and packed with flavor. The turkey provides lean protein, while fresh herbs and spices bring out the natural flavors, all without added sodium. These meatballs are a great choice for a light, healthy Sunday dinner, and can be served with a side of vegetables or whole wheat pasta.

Ingredients:

• 1 lb ground turkey (preferably lean)
• 1/4 cup whole wheat breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon onion powder
• 1 tablespoon fresh parsley, chopped
• Freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 1/2 cup low-sodium tomato sauce (optional)

Instructions:

1. In a large bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, dried basil, oregano, onion powder, fresh parsley, and black pepper. Mix well until all ingredients are fully combined.
2. Form the mixture into small meatballs, about 1-1.5 inches in diameter.
3. Preheat your electric skillet over medium heat and add olive oil.
4. Place the meatballs into the skillet and cook, turning occasionally, for 8-10 minutes until browned and cooked through.
5. If using, pour the low-sodium tomato sauce over the meatballs during the last 2 minutes of cooking and let it simmer to heat through.
6. Serve the meatballs immediately, garnished with extra parsley if desired.

These Low Sodium Electric Skillet Turkey Meatballs are a healthier take on a classic comfort food. The combination of fresh herbs and lean turkey results in tender, flavorful meatballs that are both low in sodium and high in protein. They’re versatile enough to pair with pasta, rice, or even a salad for a satisfying meal. This dish is perfect for a Sunday dinner when you’re craving something hearty and comforting but still want to keep things light and healthy.

Electric Skillet Zucchini Fritters

These Electric Skillet Zucchini Fritters are a great way to enjoy fresh, seasonal vegetables in a crispy, delicious form. Made with grated zucchini, eggs, and a light mixture of herbs, these fritters are a low-sodium and healthy choice for a Sunday snack, appetizer, or light meal. The electric skillet ensures that the fritters turn golden and crispy on the outside while staying tender on the inside.

Ingredients:

• 2 medium zucchinis, grated
• 1/4 cup whole wheat flour
• 2 large eggs, beaten
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon garlic powder
• Freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 1/4 cup low-fat Greek yogurt (optional, for serving)

Instructions:

1. Grate the zucchinis and place them in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible.
2. In a large bowl, combine the grated zucchini, whole wheat flour, eggs, dill, parsley, garlic powder, and black pepper. Stir until well mixed.
3. Preheat your electric skillet over medium heat and add olive oil.
4. Scoop about 2 tablespoons of the zucchini mixture into the skillet for each fritter. Flatten slightly with a spatula to form small pancakes.
5. Cook the fritters for 3-4 minutes on each side, or until golden and crispy.
6. Remove from the skillet and serve immediately with a dollop of Greek yogurt, if desired.

These Electric Skillet Zucchini Fritters are a light and crispy treat that’s perfect for a low-sodium, healthy meal or snack. The combination of fresh zucchini, herbs, and a light flour batter creates a deliciously savory fritter that’s ideal for a Sunday brunch or appetizer. The Greek yogurt adds a creamy, tangy contrast to the fritters, but they can also be enjoyed on their own. With the electric skillet, you get the perfect balance of crunch and tenderness every time.

Electric Skillet Vegetable Stir-Fry

This Electric Skillet Vegetable Stir-Fry is a vibrant, flavorful, and healthy dish full of fresh vegetables and light seasoning. Made with a mix of colorful bell peppers, broccoli, carrots, and snap peas, this stir-fry is a great way to enjoy a variety of nutrients while keeping the sodium content minimal. Cooked in the electric skillet, the vegetables maintain their crunch while absorbing the savory flavors of the herbs and spices. This recipe is perfect for a quick and healthy Sunday dinner or side dish.

Ingredients:

• 1 tablespoon olive oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 1 cup broccoli florets
• 1/2 cup snap peas, trimmed
• 1 large carrot, julienned
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• Freshly ground black pepper, to taste
• 1 tablespoon sesame seeds (optional, for garnish)
• Fresh cilantro, chopped (optional, for garnish)

Instructions:

1. Preheat your electric skillet over medium heat and add the olive oil.
2. Add the garlic and ginger to the skillet and sauté for 1-2 minutes until fragrant.
3. Add the bell peppers, onion, broccoli, snap peas, and carrots to the skillet. Stir well to coat with the garlic and ginger.
4. Cook the vegetables for about 5-7 minutes, stirring frequently, until they are tender-crisp.
5. Add the low-sodium soy sauce and rice vinegar, and stir to combine. Season with black pepper to taste.
6. Continue cooking for an additional 2-3 minutes, allowing the flavors to meld together.
7. Serve the stir-fry hot, garnished with sesame seeds and fresh cilantro, if desired.

This Electric Skillet Vegetable Stir-Fry is a quick, delicious, and nutrient-packed dish that’s perfect for a low-sodium Sunday meal. The combination of fresh vegetables, garlic, ginger, and a touch of low-sodium soy sauce gives this stir-fry a rich, savory flavor without excess salt. It’s versatile enough to pair with brown rice, quinoa, or as a side dish to any lean protein. This recipe is not only easy to make but also full of vibrant, wholesome ingredients.

Low-Sodium Electric Skillet Chicken Fajitas

These Low-Sodium Electric Skillet Chicken Fajitas are bursting with flavor, thanks to the combination of juicy chicken breast, colorful bell peppers, onions, and a homemade fajita seasoning blend. This low-sodium version skips the store-bought seasoning packs, instead using simple spices like cumin, paprika, and garlic powder to create a deliciously savory dish. Perfect for a light and satisfying Sunday dinner, these fajitas are great for serving with whole wheat tortillas or over a bed of rice.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• Freshly ground black pepper, to taste
• 1 lime, cut into wedges
• Whole wheat tortillas (optional, for serving)

Instructions:

1. Preheat your electric skillet over medium heat and add olive oil.
2. Add the chicken slices to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
3. Add the sliced bell peppers and onion to the skillet and cook for another 3-5 minutes, until the vegetables are tender but still slightly crisp.
4. Sprinkle the cumin, paprika, garlic powder, chili powder, and black pepper over the chicken and vegetables. Stir to coat everything evenly with the spices.
5. Cook for another 2-3 minutes, allowing the spices to meld and the vegetables to soften further.
6. Remove from the skillet and serve with lime wedges and whole wheat tortillas, if desired.

These Low-Sodium Electric Skillet Chicken Fajitas are a fantastic, healthy alternative to traditional fajitas. The chicken stays juicy and tender, while the bell peppers and onions add natural sweetness and crunch. The homemade fajita seasoning enhances the dish’s flavor without relying on extra salt. These fajitas are versatile, easy to make, and perfect for a low-sodium Sunday dinner with family or friends.

Electric Skillet Cauliflower Fried Rice

This Electric Skillet Cauliflower Fried Rice is a light, low-sodium twist on the traditional fried rice. Using cauliflower rice instead of regular rice, this dish is not only lower in sodium but also much lighter, making it a great side dish or a healthy main course. The electric skillet brings together cauliflower, mixed vegetables, and egg into a delicious, savory fried rice alternative. It’s a quick, satisfying meal perfect for a Sunday night, whether you enjoy it on its own or as a side to another dish.

Ingredients:

• 1 medium cauliflower, grated or processed into rice-sized pieces (about 4 cups)
• 1 tablespoon olive oil
• 1/2 cup frozen peas and carrots, thawed
• 2 cloves garlic, minced
• 2 large eggs, lightly beaten
• 2 green onions, chopped
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon sesame oil
• Freshly ground black pepper, to taste

Instructions:

1. Preheat your electric skillet over medium heat and add olive oil.
2. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the peas and carrots to the skillet and cook for 2-3 minutes until heated through.
4. Push the vegetables to one side of the skillet and pour the beaten eggs onto the other side. Scramble the eggs until cooked through, then combine with the vegetables.
5. Add the cauliflower rice to the skillet and stir to combine with the vegetables and eggs.
6. Drizzle the low-sodium soy sauce and sesame oil over the rice, stirring well to combine.
7. Cook for another 5-7 minutes, stirring occasionally, until the cauliflower is tender and slightly browned.
8. Season with black pepper to taste, then garnish with chopped green onions before serving.

Electric Skillet Cauliflower Fried Rice is a delicious and nutritious alternative to traditional fried rice. By swapping out regular rice for cauliflower, you create a low-sodium, low-calorie version that still delivers all the flavor and satisfaction. The combination of garlic, peas, carrots, and a hint of sesame oil makes this dish a flavorful, savory meal that’s light but filling. Perfect for a Sunday dinner, this fried rice is both quick to prepare and incredibly versatile.

Low-Sodium Electric Skillet Zucchini Noodles with Turkey Meatballs

This Low-Sodium Electric Skillet Zucchini Noodles with Turkey Meatballs is a light and healthy alternative to traditional pasta dishes. The zucchini noodles serve as a nutritious, low-carb substitute for pasta, while the turkey meatballs are tender, flavorful, and seasoned with fresh herbs. The electric skillet ensures everything is cooked evenly, creating a satisfying and wholesome meal. With its combination of lean protein and vegetables, this dish is perfect for a Sunday dinner that’s light on sodium but big on flavor.

Ingredients:

For the Turkey Meatballs:

• 1 pound ground turkey breast
• 1/4 cup whole wheat breadcrumbs
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 1 egg, lightly beaten

For the Zucchini Noodles:

• 2 medium zucchinis, spiralized into noodles
• 1 tablespoon olive oil
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon fresh basil, chopped
• 1/4 teaspoon red pepper flakes (optional)
• Freshly ground black pepper, to taste

Instructions:

1. In a bowl, combine the ground turkey, breadcrumbs, parsley, garlic powder, oregano, black pepper, and egg. Mix until well combined.
2. Form the mixture into small meatballs, about 1-2 inches in diameter.
3. Preheat your electric skillet over medium heat and add a small amount of olive oil.
4. Place the meatballs in the skillet and cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through.
5. While the meatballs are cooking, spiralize the zucchinis into noodles and set aside.
6. Once the meatballs are cooked, remove them from the skillet and set them aside.
7. In the same skillet, add a tablespoon of olive oil and sauté the zucchini noodles for 2-3 minutes until slightly tender.
8. Add the cherry tomatoes, fresh basil, and red pepper flakes, and stir well.
9. Return the meatballs to the skillet and cook for an additional 2 minutes, allowing everything to heat through.
10. Serve the zucchini noodles with meatballs on top, garnished with freshly ground black pepper.

Low-Sodium Electric Skillet Zucchini Noodles with Turkey Meatballs is a fantastic way to enjoy a healthy, low-sodium dinner that’s satisfying and flavorful. The zucchini noodles provide a fresh, light base, while the turkey meatballs are packed with lean protein and herbs. This dish is not only low in sodium but also high in vitamins and nutrients, making it an excellent choice for a nutritious Sunday meal. It’s a simple, savory option that’s both delicious and filling.

Low-Sodium Electric Skillet Shrimp and Asparagus Stir-Fry

The Low-Sodium Electric Skillet Shrimp and Asparagus Stir-Fry is a light and zesty dish that combines tender shrimp with crisp asparagus and a savory sauce. Using minimal salt but maximizing flavor through garlic, fresh lemon, and a touch of low-sodium soy sauce, this stir-fry is a delicious choice for a low-sodium meal. The electric skillet ensures that the shrimp are perfectly cooked while the asparagus retains its crispness. This meal is perfect for a healthy Sunday dinner and pairs well with brown rice or quinoa.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon paprika
• 1/4 teaspoon freshly ground black pepper
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Heat the electric skillet over medium heat and add olive oil.
2. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes per side, until they are pink and cooked through. Remove the shrimp and set aside.
4. In the same skillet, add the asparagus and cook for 4-5 minutes until tender-crisp.
5. Return the shrimp to the skillet with the asparagus, then add the low-sodium soy sauce, lemon juice, paprika, and black pepper.
6. Stir well to coat the shrimp and asparagus in the sauce and cook for an additional 1-2 minutes to heat through.
7. Garnish with freshly chopped parsley and serve with lemon wedges on the side.

This Low-Sodium Electric Skillet Shrimp and Asparagus Stir-Fry is a wonderfully fresh and light dish. The shrimp are perfectly cooked, tender, and full of flavor, while the asparagus adds a satisfying crunch. The low-sodium soy sauce and fresh lemon juice provide just the right amount of flavor without excess salt, making this dish ideal for anyone watching their sodium intake. It’s a fast, easy, and healthy recipe that makes for a perfect Sunday dinner.

Low-Sodium Electric Skillet Veggie Tacos

These Low-Sodium Electric Skillet Veggie Tacos are a great meatless option that’s both satisfying and healthy. Packed with sautéed mushrooms, bell peppers, onions, and black beans, these tacos are full of nutrients, fiber, and flavor. The electric skillet helps to bring out the natural sweetness of the vegetables while keeping them crisp. Served in whole wheat tortillas, these tacos are perfect for a low-sodium, vegetarian Sunday meal that can easily be customized with your favorite toppings.

Ingredients:

• 1 tablespoon olive oil
• 1 cup mushrooms, sliced
• 1 bell pepper, thinly sliced
• 1 onion, thinly sliced
• 1/2 cup canned black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Freshly ground black pepper, to taste
• 4 whole wheat tortillas
• Fresh cilantro, chopped (for garnish)
• Salsa, avocado, and lime wedges (for topping)

Instructions:

1. Heat the electric skillet over medium heat and add olive oil.
2. Add the mushrooms, bell pepper, and onion to the skillet. Sauté for 5-7 minutes until the vegetables are tender and lightly browned.
3. Add the black beans, cumin, chili powder, garlic powder, and black pepper to the skillet. Stir well to combine and cook for an additional 3-4 minutes until the beans are heated through.
4. Warm the whole wheat tortillas in the skillet or microwave for 30 seconds.
5. Spoon the vegetable and bean mixture onto the tortillas and top with fresh cilantro.
6. Serve with salsa, avocado, and lime wedges for extra flavor.

Low-Sodium Electric Skillet Veggie Tacos are a delicious and healthy way to enjoy tacos without all the extra sodium. The combination of sautéed mushrooms, bell peppers, onions, and black beans creates a hearty filling that’s rich in flavor and nutrients. With whole wheat tortillas and fresh toppings like salsa and avocado, these tacos make for a satisfying Sunday meal. They are customizable, easy to prepare, and perfect for those looking to reduce their sodium intake while enjoying a comforting, plant-based dish.

Note: More recipes are coming soon!