25+ Delicious Sunday low sodium high flavor recipes for a Healthier Weekend

When it comes to Sunday meals, many of us seek comfort and flavor without compromising on health. One of the challenges, however, is balancing taste with nutrition, particularly when it comes to sodium intake.

If you’re looking to enjoy mouthwatering dishes that are both low in sodium and full of flavor, you’re in the right place! In this article, we’ve gathered 25+ Sunday low sodium high flavor recipes that will make your weekend meals as delicious as they are heart-healthy.

Whether you’re craving a hearty chicken dish, a refreshing salad, or a savory vegetarian option, these recipes prove that you don’t need excessive salt to create vibrant, satisfying flavors.

Get ready to enjoy your Sundays with meals that will make you feel good inside and out!

25+ Delicious Sunday low sodium high flavor recipes for a Healthier Weekend

Eating low sodium doesn’t mean sacrificing flavor, and these 25+ Sunday low sodium high flavor recipes are the perfect proof!

From fresh salads and grilled meats to wholesome veggie dishes, each recipe is packed with natural herbs, spices, and ingredients that elevate the taste without the need for excessive salt.

Whether you’re focusing on your health, managing a specific dietary need, or simply seeking more mindful eating, these dishes make it easy to enjoy every bite.

So, the next time Sunday rolls around, choose one or more of these recipes to create a meal that’s both nourishing and full of flavor. You deserve a Sunday that’s not just tasty but healthy too!

Low Sodium Lemon Herb Chicken with Roasted Vegetables

This Low Sodium Lemon Herb Chicken with Roasted Vegetables is a delicious, easy-to-make dish perfect for a Sunday dinner. Infused with bright lemon, fresh herbs, and garlic, the chicken becomes incredibly juicy and flavorful while maintaining a low-sodium profile. Paired with a mix of roasted vegetables like carrots, potatoes, and zucchini, this meal is satisfying, healthy, and bursting with vibrant flavors.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 lemons (zested and juiced)
• 4 garlic cloves, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tsp black pepper
• 1 tsp paprika
• 3 cups mixed vegetables (carrots, potatoes, zucchini)
• 1 tbsp olive oil (for roasting)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix olive oil, lemon juice, lemon zest, garlic, thyme, rosemary, black pepper, and paprika to create the marinade.
3. Coat the chicken breasts in the marinade and let them marinate for at least 30 minutes (or overnight for extra flavor).
4. While the chicken marinates, prepare the vegetables. Cut the carrots, potatoes, and zucchini into bite-sized pieces.
5. Toss the vegetables with 1 tablespoon of olive oil and season with freshly ground black pepper (avoid adding salt).
6. Spread the vegetables evenly on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned, stirring halfway through.
7. Heat a grill pan or skillet over medium-high heat and cook the chicken breasts for about 6-7 minutes per side or until fully cooked.
8. Serve the chicken breasts over the roasted vegetables, garnished with fresh parsley.

This Low Sodium Lemon Herb Chicken with Roasted Vegetables is a perfect choice for a Sunday meal, as it’s both satisfying and heart-healthy. The tangy lemon and fragrant herbs infuse the chicken with incredible flavors, while the roasted vegetables provide a delicious, nutritious side without the need for excessive sodium. The simplicity of the ingredients combined with the boldness of the herbs ensures a flavorful dish that everyone will enjoy. It’s a great option for anyone looking to reduce sodium intake without sacrificing taste.

Mediterranean Grilled Salmon with Quinoa Salad

This Mediterranean Grilled Salmon with Quinoa Salad offers a fresh and vibrant dish that’s low in sodium but high in flavor. The salmon is marinated in a zesty lemon and olive oil dressing with herbs, while the quinoa salad is packed with colorful vegetables, feta cheese, and a homemade lemon vinaigrette. This meal is perfect for a Sunday gathering, providing a refreshing and healthy option that’s both satisfying and light.

Ingredients:

• 4 salmon fillets (about 4-6 oz each)
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp dried oregano
• 1 tsp garlic powder
• Freshly ground black pepper to taste
• 1 cup quinoa (rinsed)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup red onion, finely diced
• 1/4 cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil (for dressing)
• 2 tbsp lemon juice (for dressing)
• 1 tsp Dijon mustard

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, garlic powder, and black pepper. Marinate the salmon fillets for 15-20 minutes.
3. While the salmon marinates, cook the quinoa. Bring 2 cups of water to a boil, add the quinoa, and reduce the heat to low. Simmer for about 15 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside to cool.
4. For the salad, combine the cooled quinoa, cherry tomatoes, cucumber, red onion, feta cheese, and parsley in a large bowl.
5. In a separate small bowl, whisk together olive oil, lemon juice, Dijon mustard, and black pepper to create the dressing. Pour over the quinoa salad and toss to combine.
6. Grill the salmon for about 4-5 minutes per side or until the salmon is cooked through and has grill marks.
7. Serve the grilled salmon on a plate with a generous scoop of quinoa salad.

The Mediterranean Grilled Salmon with Quinoa Salad is an ideal Sunday meal that balances flavor and health. The tender, grilled salmon with its citrusy marinade pairs perfectly with the fresh, vibrant quinoa salad. This dish is not only low in sodium but also loaded with healthy fats, protein, and fiber, making it a satisfying and nourishing choice for any occasion. With bright flavors from the lemon, herbs, and vegetables, it’s a dish that will leave you feeling refreshed and energized, without compromising on taste.

Low Sodium Roasted Turkey Breast with Herb-Cornbread Stuffing

This Low Sodium Roasted Turkey Breast with Herb-Cornbread Stuffing brings the flavors of a traditional Sunday dinner without the high sodium content. The turkey breast is seasoned with aromatic herbs and roasted to perfection, while the stuffing combines cornbread, fresh herbs, and vegetables for a savory, satisfying side dish. This recipe is a healthier take on a classic meal, ideal for those looking to reduce sodium while enjoying rich, comforting flavors.

Ingredients:

• 1 (4-5 lb) boneless, skinless turkey breast
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 garlic cloves, minced
• 1/2 tsp black pepper
• 2 cups cornbread (crumbled)
• 1/2 cup onion, diced
• 1/2 cup celery, diced
• 1/2 cup low-sodium chicken broth
• 1 tbsp fresh sage, chopped
• 1 tbsp olive oil (for stuffing)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Rub the turkey breast with olive oil, rosemary, thyme, garlic, and black pepper. Place the turkey on a roasting rack in a roasting pan.
3. Roast the turkey for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C). Baste with juices occasionally for a golden, juicy result.
4. While the turkey roasts, prepare the stuffing. In a pan, heat 1 tablespoon of olive oil over medium heat. Sauté the onion and celery until softened, about 5 minutes.
5. In a large bowl, combine the crumbled cornbread, sautéed onion and celery, fresh sage, and low-sodium chicken broth. Mix until the stuffing is moist but not soggy.
6. Transfer the stuffing mixture to a greased baking dish and bake for 20 minutes at 375°F (190°C) or until golden on top.
7. Once the turkey is done, let it rest for 10 minutes before slicing.
8. Serve the turkey slices with a generous portion of stuffing, garnished with fresh parsley.

The Low Sodium Roasted Turkey Breast with Herb-Cornbread Stuffing is an excellent choice for a flavorful and healthy Sunday meal. The turkey breast remains juicy and tender with a fragrant herb rub, while the stuffing brings a comforting, savory element that complements the bird perfectly. With the use of low-sodium broth and fresh ingredients, this dish allows you to enjoy the rich, hearty flavors of a traditional roast without the excess salt. It’s a fantastic, well-balanced meal that’s sure to satisfy the whole family.

Low Sodium Grilled Veggie Tacos with Avocado Crema

These Low Sodium Grilled Veggie Tacos with Avocado Crema are a flavorful, vibrant dish that’s perfect for a light and healthy Sunday meal. The combination of grilled vegetables, including bell peppers, zucchini, and onions, offers a smoky, savory base for the tacos, while the creamy avocado sauce adds richness and depth without relying on salt. Fresh cilantro, lime, and a corn tortilla bring everything together for a delicious taco experience that’s both satisfying and low in sodium.

Ingredients:

• 4 corn tortillas
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp black pepper
• 2 ripe avocados
• 1/4 cup Greek yogurt (for crema)
• 1 tbsp lime juice
• 1 tbsp fresh cilantro, chopped (plus more for garnish)
• 1 tbsp olive oil (for crema)
• Lime wedges for serving

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the bell pepper, zucchini, and onion with olive oil, smoked paprika, cumin, and black pepper.
3. Grill the vegetables for about 5-7 minutes per side, or until they’re tender and have grill marks.
4. While the vegetables are grilling, prepare the avocado crema by blending together the avocados, Greek yogurt, lime juice, olive oil, and fresh cilantro until smooth.
5. Warm the corn tortillas on the grill for about 1 minute per side.
6. Assemble the tacos by placing the grilled vegetables on each tortilla, then drizzling with the avocado crema.
7. Garnish with additional cilantro and serve with lime wedges on the side.

These Low Sodium Grilled Veggie Tacos with Avocado Crema are a perfect choice for anyone craving a flavorful, vegetarian taco option that’s also light on sodium. The grilled vegetables provide a smoky, satisfying flavor, while the creamy avocado sauce adds a deliciously rich element without the added salt. The combination of fresh ingredients and vibrant flavors makes these tacos a hit at any Sunday meal, offering a healthy and tasty way to enjoy a beloved dish without compromising on taste.

Low Sodium Baked Cod with Lemon and Garlic

This Low Sodium Baked Cod with Lemon and Garlic is a simple yet flavorful dish that brings out the best in cod fillets with minimal seasoning. The combination of fresh lemon, garlic, and olive oil creates a light, aromatic flavor that complements the delicate taste of the fish. Paired with a side of steamed vegetables or quinoa, this dish is perfect for a light, healthy Sunday dinner that’s both satisfying and easy to prepare.

Ingredients:

• 4 cod fillets (6 oz each)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 lemon (zested and juiced)
• 1 tsp fresh parsley, chopped
• 1/2 tsp black pepper
• 1 tbsp fresh dill, chopped (optional)
• 1/2 cup low-sodium vegetable broth

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the cod fillets in a baking dish and drizzle with olive oil.
3. In a small bowl, combine the minced garlic, lemon zest, lemon juice, parsley, black pepper, and optional dill.
4. Spread the garlic mixture evenly over the cod fillets.
5. Pour the low-sodium vegetable broth into the baking dish around the fillets.
6. Bake for 15-18 minutes, or until the cod is cooked through and flakes easily with a fork.
7. Serve the cod fillets with a squeeze of fresh lemon juice and steamed vegetables or quinoa on the side.

The Low Sodium Baked Cod with Lemon and Garlic is a delightful, heart-healthy dish that’s light yet full of flavor. The bright lemon and aromatic garlic bring out the natural sweetness of the cod, while the addition of fresh herbs adds depth. This dish is ideal for anyone looking to enjoy a light and satisfying meal that doesn’t compromise on taste or nutrition. It’s easy to prepare and perfect for a low-sodium Sunday dinner that feels indulgent without being heavy.

Low Sodium Sweet Potato and Black Bean Chili

This Low Sodium Sweet Potato and Black Bean Chili is a hearty, plant-based dish that’s perfect for a cozy Sunday dinner. The combination of sweet potatoes, black beans, and a variety of spices creates a satisfying, flavorful chili without the need for added salt. The sweet potatoes add a natural sweetness, while the black beans provide protein and fiber, making this dish filling and nutritious. It’s a great option for those seeking comfort food with a healthy twist.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 bell pepper, diced
• 2 cups low-sodium vegetable broth
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon (optional)
• 1/2 tsp black pepper
• 1 tbsp fresh cilantro, chopped (for garnish)
• 1 tbsp lime juice

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté for about 5 minutes until softened.
2. Add the bell pepper, sweet potatoes, chili powder, cumin, smoked paprika, cinnamon (if using), and black pepper. Stir to coat the vegetables with the spices.
3. Pour in the vegetable broth, diced tomatoes, and black beans. Stir everything together and bring to a simmer.
4. Cover the pot and cook for 25-30 minutes, or until the sweet potatoes are tender.
5. Stir in the lime juice and adjust seasoning if necessary.
6. Serve the chili garnished with fresh cilantro.

The Low Sodium Sweet Potato and Black Bean Chili is a comforting and hearty dish that’s both flavorful and nutritious. The combination of tender sweet potatoes, hearty black beans, and aromatic spices makes for a satisfying meal, while the low-sodium vegetable broth keeps it heart-healthy. The addition of lime juice and cilantro adds a bright, fresh element, balancing the rich flavors of the chili. This dish is perfect for a cozy Sunday evening, offering a delicious, filling meal that’s free of excess sodium.

Low Sodium Lemon Herb Chicken with Roasted Vegetables

The Low Sodium Lemon Herb Chicken with Roasted Vegetables is a simple yet flavorful meal that packs a punch without the need for excessive salt. Marinated in fresh lemon, garlic, and a variety of herbs, the chicken becomes tender and juicy, while the roasted vegetables—such as carrots, potatoes, and Brussels sprouts—develop a rich, caramelized flavor. This dish is perfect for a healthy, comforting Sunday dinner that’s both nutritious and low in sodium, making it a great choice for those watching their salt intake.

Ingredients:

• 4 chicken breasts (boneless, skinless)
• 2 tbsp olive oil
• Juice of 1 lemon
• Zest of 1 lemon
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1/2 tsp black pepper
• 2 medium carrots, peeled and cut into rounds
• 1 cup Brussels sprouts, halved
• 2 medium potatoes, cubed
• 1 tbsp olive oil (for vegetables)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine the olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, and black pepper. Place the chicken breasts in a shallow dish and pour the marinade over the chicken. Let it marinate for at least 20 minutes, or longer if possible.
3. In a large bowl, toss the carrots, Brussels sprouts, and potatoes with 1 tbsp olive oil and a pinch of black pepper.
4. Place the chicken breasts on a baking sheet lined with parchment paper and surround them with the prepared vegetables.
5. Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden.
6. Serve the chicken and roasted vegetables together, garnished with fresh rosemary or thyme.

The Low Sodium Lemon Herb Chicken with Roasted Vegetables is a flavorful and satisfying meal that combines the bright, citrusy notes of lemon with the earthy richness of roasted vegetables. The chicken, infused with fresh herbs and lemon, becomes tender and juicy, while the vegetables provide a crispy, caramelized texture. This dish is not only low in sodium but also offers a balanced, wholesome meal perfect for a Sunday dinner, providing a hearty yet healthy option that will leave you feeling nourished and satisfied.

Low Sodium Quinoa and Chickpea Salad with Tahini Dressing

This Low Sodium Quinoa and Chickpea Salad with Tahini Dressing is a vibrant, nutrient-dense dish that offers a combination of fresh vegetables, protein-rich quinoa, and fiber-filled chickpeas. Tossed together with a creamy, tangy tahini dressing, this salad is light but incredibly satisfying. It’s perfect for a Sunday lunch or a side dish, packed with flavor and healthy ingredients without relying on sodium. Fresh herbs and a touch of lemon bring the dish together for a refreshing, wholesome meal.

Ingredients:

• 1 cup quinoa, rinsed
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh cilantro, chopped
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1/4 tsp black pepper
• 1/4 cup water (to thin dressing)

Instructions:

1. Cook the quinoa according to package instructions. Let it cool to room temperature.
2. In a large bowl, combine the cooked quinoa, chickpeas, cucumber, cherry tomatoes, red onion, parsley, and cilantro.
3. In a separate small bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, black pepper, and water until smooth and creamy.
4. Drizzle the tahini dressing over the salad and toss to combine.
5. Serve chilled or at room temperature, garnished with additional parsley or cilantro if desired.

The Low Sodium Quinoa and Chickpea Salad with Tahini Dressing is a flavorful and refreshing dish that’s as healthy as it is delicious. Packed with plant-based protein, fiber, and healthy fats, this salad is perfect for anyone looking for a light yet filling meal. The creamy tahini dressing adds richness without the need for salt, and the fresh vegetables and herbs bring brightness and flavor to every bite. This salad is ideal for a Sunday lunch or as a satisfying side to any main dish, offering a nourishing meal that won’t compromise on taste.

Low Sodium Zucchini Noodles with Pesto

These Low Sodium Zucchini Noodles with Pesto are a fantastic alternative to traditional pasta, offering a lighter, low-carb option without sacrificing flavor. The zucchini noodles are paired with a vibrant, homemade pesto made from fresh basil, garlic, pine nuts, and olive oil, giving the dish a rich, savory flavor. The pesto is naturally low in sodium, allowing the freshness of the ingredients to shine. This dish is perfect for a Sunday dinner or lunch, providing a healthy, satisfying meal that’s full of flavor and texture.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1/4 cup pine nuts, toasted
• 1 cup fresh basil leaves
• 1 garlic clove
• 1/4 cup olive oil
• 1/4 tsp black pepper
• 1/2 tsp lemon juice
• 1/4 cup freshly grated Parmesan (optional, for topping)

Instructions:

1. Use a spiralizer to create zucchini noodles or slice the zucchini thinly if you don’t have a spiralizer.
2. In a food processor, combine the toasted pine nuts, basil, garlic, olive oil, black pepper, and lemon juice. Blend until smooth, adding more olive oil if needed to achieve a creamy consistency.
3. Toss the zucchini noodles with the pesto until evenly coated.
4. Serve the zucchini noodles with a sprinkle of Parmesan cheese, if using, and a few fresh basil leaves for garnish.

These Low Sodium Zucchini Noodles with Pesto offer a fresh and light alternative to traditional pasta, bursting with vibrant flavors from the homemade pesto. The zucchini noodles provide a satisfying texture, while the pesto, made from simple ingredients, adds depth and richness without the need for excess salt. This dish is perfect for those looking to enjoy a healthy, low-sodium meal that’s both flavorful and filling. It’s a perfect choice for a Sunday dinner or a quick weeknight meal, offering a fresh, nutritious take on classic pasta dishes.

Low Sodium Baked Salmon with Mango Salsa

This Low Sodium Baked Salmon with Mango Salsa is a delightful, tropical-inspired dish that brings a burst of flavor without relying on excess salt. The salmon is baked to perfection with a touch of olive oil, garlic, and black pepper, while the mango salsa, made from fresh mango, cilantro, lime, and red onion, adds a refreshing contrast. This dish is light yet satisfying, and the combination of the rich, tender salmon and the zesty salsa makes it a perfect option for a Sunday meal.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1/2 tsp black pepper
• 1 ripe mango, peeled and diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1/2 tsp ground cumin (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. Place the salmon fillets on the prepared baking sheet. Rub each fillet with olive oil and sprinkle with minced garlic and black pepper.
3. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
4. While the salmon bakes, prepare the mango salsa. In a bowl, combine the diced mango, red onion, cilantro, lime juice, and ground cumin (if using). Stir gently to combine.
5. Once the salmon is done, top each fillet with the mango salsa and serve immediately.

The Low Sodium Baked Salmon with Mango Salsa is a flavorful and healthy dish that showcases the natural taste of the salmon while enhancing it with the bright, sweet, and tangy mango salsa. This meal is perfect for a Sunday dinner, offering a balance of protein and fresh ingredients that are light on sodium but full of flavor. The tropical salsa brings a burst of color and freshness, making this dish an appealing choice for anyone looking for a low-sodium, high-flavor meal that feels like a special treat.

Low Sodium Veggie Stir-Fry with Tofu

This Low Sodium Veggie Stir-Fry with Tofu is a delicious and vibrant plant-based meal that’s loaded with fresh vegetables and protein-rich tofu. Stir-fried in a flavorful sauce made with low-sodium soy sauce, ginger, garlic, and a touch of honey, the dish is a perfect blend of savory, sweet, and umami. It’s a quick and easy dish to prepare, making it an ideal option for a Sunday dinner or a healthy weeknight meal that is low in sodium yet rich in flavors and textures.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tbsp grated ginger
• 2 garlic cloves, minced
• 1/4 tsp black pepper
• 2 green onions, sliced (for garnish)

Instructions:

1. Press the tofu to remove excess moisture. Once drained, cut into cubes.
2. Heat the olive oil in a large pan or wok over medium-high heat. Add the tofu cubes and cook for 4-5 minutes on each side, until golden brown and crispy. Remove from the pan and set aside.
3. In the same pan, add the red bell pepper, zucchini, broccoli, and carrot. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.
4. In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey, ginger, garlic, and black pepper.
5. Add the tofu back into the pan with the vegetables. Pour the sauce over the mixture and stir well to combine, cooking for an additional 2-3 minutes.
6. Garnish with green onions and serve hot with rice or noodles.

The Low Sodium Veggie Stir-Fry with Tofu is a quick, colorful, and flavorful dish that makes the most of fresh vegetables and plant-based protein. The tofu adds a satisfying texture, while the vegetables offer a variety of crunch and sweetness. The homemade stir-fry sauce, made with low-sodium soy sauce and a touch of honey, provides a savory and slightly sweet flavor profile, making this dish perfect for anyone looking for a low-sodium meal that doesn’t sacrifice flavor. It’s a great choice for a Sunday evening or any day you want a healthy and satisfying meal.

Low Sodium Turkey Meatballs in Marinara Sauce

These Low Sodium Turkey Meatballs in Marinara Sauce offer a healthier take on the classic Italian dish. Made with lean ground turkey, fresh herbs, and breadcrumbs, the meatballs are flavorful without being loaded with salt. Simmered in a homemade marinara sauce made with ripe tomatoes, garlic, and fresh basil, the meatballs absorb all the rich flavors, creating a satisfying and comforting meal. This dish is a perfect choice for a Sunday dinner, offering a hearty, low-sodium meal the whole family will enjoy.

Ingredients:

• 1 lb ground turkey (lean)
• 1/2 cup whole wheat breadcrumbs
• 1/4 cup fresh parsley, chopped
• 1 egg, beaten
• 2 garlic cloves, minced
• 1/2 tsp black pepper
• 1 tbsp olive oil (for frying)
• 1 (28 oz) can crushed tomatoes (low-sodium)
• 1 tbsp olive oil (for sauce)
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp garlic powder
• Fresh basil leaves, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the ground turkey, breadcrumbs, parsley, beaten egg, minced garlic, and black pepper. Mix well and form into 12-16 meatballs.
3. Heat the olive oil in a large skillet over medium heat. Brown the meatballs on all sides for 4-5 minutes. They don’t need to be fully cooked at this stage, just browned.
4. In a separate saucepan, heat the olive oil for the marinara sauce. Add the crushed tomatoes, oregano, basil, and garlic powder. Simmer for 10 minutes, allowing the flavors to meld.
5. Once the meatballs are browned, add them to the marinara sauce and simmer for an additional 20 minutes, or until the meatballs are cooked through and the sauce thickens.
6. Serve the meatballs and sauce garnished with fresh basil, with pasta or steamed vegetables on the side.

These Low Sodium Turkey Meatballs in Marinara Sauce are a healthier, lower-sodium alternative to the traditional meatball dish, without compromising on taste. The turkey meatballs are tender and juicy, infused with fresh herbs, while the homemade marinara sauce brings a rich, savory flavor to the dish. This meal is both satisfying and comforting, making it a great option for a Sunday dinner or a family meal. With its balance of lean protein and fresh ingredients, this dish offers a healthier way to enjoy a classic Italian favorite while keeping sodium intake in check.

Low Sodium Grilled Chicken with Avocado Tomato Salad

This Low Sodium Grilled Chicken with Avocado Tomato Salad is a simple, fresh, and flavorful dish that makes a perfect Sunday meal. The chicken is seasoned with herbs and grilled to perfection, providing a smoky flavor. The accompanying avocado and tomato salad adds a burst of freshness and creaminess, with a hint of lime and cilantro. This dish is high in healthy fats, lean protein, and essential vitamins, making it a wholesome and satisfying meal that’s low in sodium but packed with flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp black pepper
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp olive oil (for the salad)
• Salt, to taste (optional)

Instructions:

1. Preheat the grill or grill pan over medium-high heat. Rub the chicken breasts with olive oil, garlic powder, paprika, and black pepper.
2. Grill the chicken for 6-7 minutes on each side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
3. While the chicken grills, prepare the salad. In a bowl, combine the diced avocado, halved cherry tomatoes, red onion, and cilantro.
4. Drizzle the salad with lime juice and olive oil. Toss gently to combine, and season with salt if desired (optional).
5. Serve the grilled chicken alongside the avocado tomato salad, and enjoy!

This Low Sodium Grilled Chicken with Avocado Tomato Salad offers a perfect balance of grilled protein and fresh, healthy vegetables. The chicken is flavorful and juicy, while the creamy avocado and bright tomatoes bring a refreshing contrast to each bite. With minimal added salt and a simple seasoning blend, this dish keeps sodium levels low without sacrificing taste. It’s a great choice for a light yet filling Sunday dinner, providing a nutritious meal that everyone will enjoy.

Low Sodium Zucchini Noodles with Pesto

This Low Sodium Zucchini Noodles with Pesto is a fantastic low-carb, low-sodium alternative to traditional pasta dishes. The zucchini noodles, also known as “zoodles,” provide a fresh, crunchy base that pairs perfectly with a homemade pesto made with fresh basil, garlic, olive oil, and a small amount of Parmesan cheese. This dish is light, vibrant, and full of flavor, offering a perfect Sunday meal for those looking to reduce their sodium intake without sacrificing taste.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup unsalted walnuts or pine nuts
• 1 garlic clove
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 cup olive oil
• 1 tbsp lemon juice
• Black pepper, to taste

Instructions:

1. Use a spiralizer to turn the zucchinis into noodles. If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips or buy pre-made zucchini noodles.
2. In a food processor, combine the basil, walnuts, garlic, Parmesan cheese (if using), lemon juice, and olive oil. Pulse until smooth, scraping down the sides as needed.
3. Taste the pesto and adjust the seasoning with black pepper. Add more Parmesan or garlic, if desired.
4. In a large skillet, heat a small amount of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until slightly softened but still crisp.
5. Remove the skillet from the heat and toss the zucchini noodles with the pesto sauce. Serve immediately.

Low Sodium Zucchini Noodles with Pesto is a delightful, fresh dish that provides all the rich flavors of pesto with a light and nutritious twist. The zoodles offer a satisfying crunch while the homemade pesto sauce brings aromatic basil and savory nuts to the dish. By using unsalted nuts and a small amount of cheese, this recipe is low in sodium but full of delicious taste. It’s perfect for a Sunday meal, whether you’re looking for a light dinner or a healthy alternative to pasta.

Low Sodium Cauliflower Fried Rice

Low Sodium Cauliflower Fried Rice is a healthy, low-carb alternative to traditional fried rice. It uses cauliflower rice, which is a great way to reduce sodium and carbs, and the dish is packed with flavor from fresh vegetables and a minimal amount of low-sodium soy sauce. With eggs, carrots, peas, and green onions, this cauliflower fried rice is a satisfying, quick meal that’s perfect for a Sunday dinner or a weekday lunch when you want something healthy and full of flavor.

Ingredients:

• 1 medium head of cauliflower (or 4 cups cauliflower rice)
• 1 tbsp olive oil
• 2 eggs, lightly beaten
• 1/2 cup frozen peas, thawed
• 1 medium carrot, diced
• 1/4 cup green onions, chopped
• 2 tbsp low-sodium soy sauce
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 tbsp sesame oil (optional)

Instructions:

1. Rice the cauliflower by cutting it into florets and pulsing in a food processor until it resembles rice grains, or use pre-made cauliflower rice.
2. Heat olive oil in a large skillet or wok over medium heat. Add the diced carrot and cook for 2-3 minutes until softened.
3. Add the cauliflower rice and cook for 4-5 minutes, stirring occasionally, until the cauliflower is tender and slightly browned.
4. Push the cauliflower rice to one side of the pan and pour the beaten eggs into the empty side. Scramble the eggs and then mix them into the cauliflower rice.
5. Stir in the peas, green onions, low-sodium soy sauce, black pepper, and garlic powder. Cook for an additional 2-3 minutes, stirring well.
6. Drizzle with sesame oil (if using) and serve immediately.

Low Sodium Cauliflower Fried Rice is a fantastic low-sodium alternative to traditional fried rice, providing all the flavors you love with a much healthier twist. The cauliflower rice is light yet filling, and the fresh vegetables and minimal seasoning keep the sodium content low without sacrificing flavor. This dish is perfect for a quick Sunday meal, offering a satisfying, nutritious, and flavorful option that fits well into any healthy eating plan. The addition of eggs adds protein, making this dish a well-rounded meal that everyone will enjoy.

Note: More recipes are coming soon!