25+ Easy Sunday Low Sodium Low-Calorie Recipes to Savor All Week Long

Sunday meals are often about unwinding, indulging, and enjoying delicious food with family or friends. However, if you’re aiming to maintain a healthy lifestyle, low-sodium and low-calorie meals can seem like a challenge to prepare.

Thankfully, there are countless ways to create flavorful, satisfying dishes without compromising on your health goals.

This blog is dedicated to offering you 25+ delicious Sunday low-sodium, low-calorie recipes that are easy to prepare, full of vibrant flavors, and perfect for a nourishing meal.

Whether you’re looking for light appetizers, hearty main dishes, or refreshing salads, these recipes are designed to help you stay on track with your health while enjoying a relaxing Sunday meal. So, grab your apron and let’s get cooking!

25+ Easy Sunday Low Sodium Low-Calorie Recipes to Savor All Week Long

Eating healthy doesn’t mean sacrificing flavor or fun, especially on a Sunday. The 25+ low-sodium, low-calorie recipes we’ve shared are designed to make your Sunday meals satisfying, nourishing, and guilt-free.

From fresh salads and savory grilled proteins to light pasta alternatives and veggie-packed sides, there’s something here for every taste and dietary preference.

By incorporating these recipes into your weekly routine, you can feel good about what you’re putting on your plate without compromising on taste.

So, whether you’re meal prepping for the week ahead or enjoying a laid-back Sunday with loved ones, these recipes will keep you feeling energized and satisfied.

Remember, eating clean doesn’t have to be boring—let these recipes be your go-to for healthy, delicious, low-sodium, low-calorie meals every Sunday!

Grilled Lemon Herb Chicken Salad

This Grilled Lemon Herb Chicken Salad is a light yet satisfying dish that combines tender chicken breast, fresh vegetables, and a zesty lemon dressing. It’s the perfect Sunday meal that is both low in sodium and calories. The grilled chicken provides lean protein, while the fresh veggies add vitamins and fiber. The lemon herb dressing gives it a refreshing punch, making this salad ideal for a healthy lunch or dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp ground black pepper
• 4 cups mixed salad greens (spinach, arugula, romaine)
• 1/2 cucumber, sliced
• 1/2 red bell pepper, sliced
• 1/2 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1 tbsp fresh parsley, chopped

For the Dressing:

• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1/2 tsp ground black pepper
• 1/4 tsp garlic powder

Instructions:

1. Preheat the grill or a grill pan over medium heat.
2. In a small bowl, mix olive oil, lemon juice, oregano, garlic powder, and black pepper. Rub the mixture over the chicken breasts.
3. Grill the chicken for 6-7 minutes on each side, until fully cooked and no longer pink in the center. Remove from the grill and let rest for a few minutes before slicing.
4. While the chicken is resting, prepare the salad by tossing the mixed greens, cucumber, bell pepper, red onion, and cherry tomatoes together in a large bowl.
5. In a separate small bowl, whisk together the ingredients for the dressing.
6. Drizzle the dressing over the salad and toss gently to coat.
7. Slice the grilled chicken into strips and place it on top of the salad.
8. Garnish with chopped fresh parsley and serve immediately.

This Grilled Lemon Herb Chicken Salad is a vibrant and healthy meal that is perfect for a Sunday lunch or dinner. With lean protein from the chicken and a colorful array of fresh vegetables, it is both filling and nutritious. The light lemon dressing enhances the flavors without adding unnecessary sodium or calories. This recipe is not only delicious but also supports a balanced, low-sodium lifestyle without compromising on taste.

Zucchini Noodles with Pesto

Zucchini Noodles with Pesto is a low-calorie, low-sodium alternative to traditional pasta. The zucchini noodles (also known as “zoodles”) provide a nutritious, low-carb base that pairs beautifully with a homemade, fresh basil pesto sauce. Packed with fresh herbs and healthy fats from olive oil and nuts, this dish delivers flavor and texture without the added calories and sodium found in typical pasta dishes.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1/4 cup fresh basil leaves
• 2 tbsp pine nuts (or walnuts)
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tbsp fresh lemon juice
• 2 tbsp nutritional yeast (optional, for a cheesy flavor)
• Freshly ground black pepper to taste

Instructions:

1. Use a spiralizer or vegetable peeler to create zucchini noodles. Set aside.
2. To make the pesto, combine the basil leaves, pine nuts, olive oil, garlic, lemon juice, nutritional yeast (if using), and black pepper in a food processor or blender. Pulse until smooth.
3. Heat a non-stick skillet over medium heat and add the zucchini noodles. Cook for 3-4 minutes, tossing occasionally, until just tender but still firm.
4. Remove the zoodles from the skillet and transfer them to a plate.
5. Toss the zucchini noodles with the prepared pesto sauce until evenly coated.
6. Serve immediately, garnished with extra basil leaves or a sprinkle of pine nuts if desired.

Zucchini Noodles with Pesto is a flavorful, low-calorie dish that makes the perfect light Sunday meal. The zucchini noodles are a great substitute for pasta, offering a fraction of the calories and carbs. The fresh pesto adds a punch of flavor, and by making it at home, you control the amount of sodium. This dish is incredibly versatile—feel free to customize the pesto with your favorite nuts or herbs. It’s a great option for anyone seeking a healthy, satisfying, and sodium-conscious meal.

Baked Salmon with Asparagus and Cherry Tomatoes

This Baked Salmon with Asparagus and Cherry Tomatoes is a simple yet elegant dish that is perfect for a healthy Sunday dinner. Rich in omega-3 fatty acids, protein, and essential vitamins, this meal is both satisfying and nourishing. The combination of roasted salmon, tender asparagus, and juicy cherry tomatoes makes it a balanced and flavorful option that’s low in both sodium and calories.

Ingredients:

• 4 salmon fillets (4-6 oz each)
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp ground black pepper
• 1 bunch asparagus, trimmed
• 1 cup cherry tomatoes, halved
• 1 lemon, sliced
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil and season with thyme and black pepper.
3. Arrange the asparagus and cherry tomatoes around the salmon. Drizzle with a little olive oil and season with black pepper.
4. Place the lemon slices on top of the salmon and vegetables.
5. Roast in the oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Remove from the oven and garnish with fresh parsley before serving.

This Baked Salmon with Asparagus and Cherry Tomatoes is a healthy, low-sodium, and low-calorie dish that’s bursting with flavor. The salmon is rich in heart-healthy omega-3s, while the asparagus and cherry tomatoes provide a light, nutrient-packed side. The simple seasoning allows the natural flavors of the fish and vegetables to shine through, and the easy preparation makes it a perfect dish for a relaxed Sunday meal. This recipe is not only delicious but also supports a balanced, low-sodium, and calorie-conscious lifestyle.

Cauliflower Fried Rice

Cauliflower Fried Rice is a fantastic low-calorie, low-sodium alternative to traditional fried rice. By replacing rice with cauliflower, you can cut the carbs and calories while still enjoying a satisfying dish. This recipe incorporates colorful vegetables, lean protein, and a simple seasoning to create a healthy, flavorful meal perfect for a Sunday lunch or dinner.

Ingredients:

• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 1 tbsp olive oil
• 1/2 cup diced onion
• 1/2 cup frozen peas and carrots (or fresh if available)
• 2 eggs, lightly beaten
• 2 cloves garlic, minced
• 1 tbsp low-sodium soy sauce
• 1 tsp sesame oil (optional)
• 1/4 tsp ground black pepper
• 2 green onions, sliced for garnish

Instructions:

1. Grate the cauliflower using a box grater or pulse it in a food processor until it resembles rice-sized pieces.
2. Heat olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes, until softened.
3. Add the peas and carrots to the skillet and cook for an additional 2-3 minutes.
4. Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, then mix them into the vegetables.
5. Add the cauliflower rice to the skillet, stirring well to combine with the veggies and eggs.
6. Drizzle the low-sodium soy sauce and sesame oil (if using) over the mixture and season with black pepper. Stir well and cook for 5-7 minutes until the cauliflower is tender but still slightly firm.
7. Garnish with sliced green onions and serve.

This Cauliflower Fried Rice is a perfect example of how to create a flavorful, low-sodium, and low-calorie dish without sacrificing taste. By using cauliflower as a substitute for rice, you reduce the carb content significantly, while the vegetables and eggs provide essential nutrients and protein. The light seasoning ensures that you enjoy all the flavors of traditional fried rice, with none of the added sodium. It’s a great option for anyone looking for a healthy and satisfying meal on a Sunday.

Spaghetti Squash Primavera

Spaghetti Squash Primavera is a fresh and healthy pasta alternative that’s low in sodium and calories. The spaghetti squash provides a tender, noodle-like texture that pairs wonderfully with a variety of colorful vegetables and a light, homemade tomato sauce. This dish is perfect for a Sunday dinner when you want a healthy and satisfying meal without all the calories and sodium of traditional pasta.

Ingredients:

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 1/2 cup diced onion
• 1 cup sliced bell peppers (use a mix of colors)
• 1 cup zucchini, sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 1 tsp dried oregano
• 1/4 tsp ground black pepper
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with a little olive oil and season with black pepper.
2. Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast for 40-45 minutes or until the squash is tender and can be easily scraped with a fork to form strands.
3. While the squash is roasting, heat the olive oil in a large skillet over medium heat. Add the onion, bell peppers, and zucchini. Cook for 5-6 minutes, until the vegetables start to soften.
4. Add the garlic and cook for an additional minute, until fragrant.
5. Stir in the cherry tomatoes, diced tomatoes, oregano, and black pepper. Cook for another 5-7 minutes, allowing the sauce to simmer and the flavors to blend.
6. Once the spaghetti squash is done, remove it from the oven and use a fork to scrape out the flesh into spaghetti-like strands.
7. Toss the spaghetti squash strands with the vegetable sauce mixture until well combined.
8. Garnish with fresh basil and serve.

Spaghetti Squash Primavera is a light, nutrient-dense alternative to traditional pasta dishes. The spaghetti squash provides a low-calorie, low-sodium base, while the vegetable-packed sauce offers plenty of flavor and fiber. This dish is perfect for a Sunday meal when you want something light yet filling. It’s a great way to enjoy a pasta-like experience without the heaviness of traditional spaghetti, making it an excellent option for those on a low-sodium or calorie-conscious diet.

Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos are a vibrant and delicious option for a low-sodium, low-calorie Sunday meal. Roasted sweet potatoes provide a natural sweetness, while black beans offer a hearty, plant-based protein. These tacos are filled with fiber, vitamins, and antioxidants, making them both satisfying and nutritious. Paired with fresh toppings like avocado and cilantro, these tacos make a flavorful, healthy choice for your Sunday.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp ground black pepper
• 1 can (15 oz) no-salt-added black beans, drained and rinsed
• 8 small corn tortillas
• 1 avocado, sliced
• Fresh cilantro leaves
• 1 lime, cut into wedges
• Salsa or Greek yogurt (optional for topping)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the cubed sweet potatoes on a baking sheet and drizzle with olive oil. Sprinkle with cumin, chili powder, and black pepper. Toss to coat evenly.
2. Roast the sweet potatoes for 25-30 minutes, or until tender and slightly crispy on the edges.
3. While the sweet potatoes are roasting, warm the black beans in a small saucepan over medium heat for 5-6 minutes, stirring occasionally.
4. Heat the corn tortillas in a dry skillet for 1-2 minutes on each side until warm and pliable.
5. To assemble the tacos, place a few spoonfuls of roasted sweet potatoes and black beans on each tortilla.
6. Top with slices of avocado, fresh cilantro leaves, and a squeeze of lime juice. Optionally, add a dollop of salsa or Greek yogurt.
7. Serve immediately and enjoy.

These Sweet Potato and Black Bean Tacos are a satisfying, nutrient-packed dish that is perfect for a healthy Sunday dinner. The roasted sweet potatoes add a natural sweetness and a boost of vitamin A, while the black beans provide fiber and protein. The fresh toppings elevate the tacos with creamy avocado and zesty lime. This recipe is ideal for anyone seeking a plant-based, low-sodium meal that is both filling and flavorful. Whether you enjoy them as a quick lunch or a light dinner, these tacos are sure to become a favorite.

Grilled Lemon Herb Chicken Salad

Grilled Lemon Herb Chicken Salad is a light, refreshing, and healthy meal perfect for a Sunday lunch or dinner. The chicken is marinated in a blend of lemon, garlic, and herbs, which imparts a fresh, tangy flavor. Combined with crunchy vegetables and a light vinaigrette, this salad is full of protein, fiber, and essential nutrients. It’s a great option for those seeking a low-sodium, low-calorie meal that doesn’t compromise on flavor.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Juice and zest of 1 lemon
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp ground black pepper
• 4 cups mixed greens (arugula, spinach, romaine, etc.)
• 1 cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup balsamic vinegar (optional for dressing)

Instructions:

1. In a small bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, oregano, and black pepper. Mix well to create the marinade.
2. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over the chicken. Refrigerate for at least 30 minutes, or up to 2 hours.
3. Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes per side, or until fully cooked (internal temperature of 165°F/74°C).
4. While the chicken is grilling, prepare the salad by placing the mixed greens, cucumber, cherry tomatoes, and red onion in a large bowl.
5. Once the chicken is cooked, let it rest for a few minutes before slicing it thinly.
6. Top the salad with the grilled chicken and drizzle with balsamic vinegar or your favorite low-calorie dressing.
7. Serve immediately and enjoy.

The Grilled Lemon Herb Chicken Salad is a light yet satisfying meal that’s packed with lean protein and fresh vegetables. The zesty lemon marinade adds flavor without the need for excessive salt, making it a perfect choice for those on a low-sodium diet. The combination of grilled chicken, crisp vegetables, and a simple dressing makes this salad a refreshing, nutrient-dense option for a Sunday meal. It’s quick to prepare, making it ideal for a busy day when you want a healthy, tasty dish without too much effort.

Zucchini Noodles with Tomato Basil Sauce

Zucchini Noodles with Tomato Basil Sauce is a fresh and low-calorie alternative to traditional pasta dishes. The zucchini noodles, made using a spiralizer, provide a light, vegetable-packed base. Paired with a homemade tomato basil sauce, this dish is bursting with flavor, making it a perfect option for a low-sodium, low-calorie Sunday meal. It’s an ideal choice for those looking for a gluten-free, veggie-forward pasta alternative.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 tbsp olive oil
• 2 cups fresh tomatoes, chopped
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1/4 tsp ground black pepper
• 1/4 tsp red pepper flakes (optional for a little heat)
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup grated Parmesan (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
2. Add the chopped tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and form a sauce.
3. Stir in the dried basil, black pepper, and red pepper flakes (if using). Let the sauce simmer for another 5 minutes to develop the flavors.
4. While the sauce simmers, sauté the zucchini noodles in a separate pan with a little olive oil over medium heat for 2-3 minutes, until tender but still slightly firm.
5. Toss the zucchini noodles with the tomato basil sauce, making sure the noodles are coated evenly.
6. Garnish with fresh basil and a sprinkle of grated Parmesan, if desired.
7. Serve immediately and enjoy.

Zucchini Noodles with Tomato Basil Sauce is a healthy, low-calorie pasta alternative that’s full of fresh, vibrant flavors. The zucchini noodles are light and satisfying, while the homemade tomato basil sauce brings all the richness of a traditional pasta dish without the extra calories or sodium. This dish is not only low in sodium but also packed with vitamins, antioxidants, and fiber, making it a great choice for a nutritious Sunday meal. It’s a perfect way to enjoy a comforting, pasta-like dish without the carbs and calories.

Baked Salmon with Asparagus and Lemon

Baked Salmon with Asparagus and Lemon is a simple, elegant, and healthy dish that’s perfect for a Sunday dinner. The salmon is baked to perfection with a touch of olive oil, lemon, and herbs, and paired with roasted asparagus for a nutrient-packed meal. This dish is rich in omega-3 fatty acids and vitamins, offering a low-calorie, low-sodium option that’s both satisfying and delicious.

Ingredients:

• 4 salmon fillets (about 4 oz each)
• 1 tbsp olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp ground black pepper
• 1 bunch asparagus, trimmed
• 1 lemon, sliced thinly for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, lemon juice, and minced garlic.
3. Sprinkle the salmon with thyme, rosemary, and black pepper.
4. Arrange the asparagus around the salmon on the same baking sheet. Drizzle the asparagus with a little olive oil and season with salt and pepper.
5. Bake for 12-15 minutes, or until the salmon is cooked through (internal temperature should reach 145°F/63°C) and the asparagus is tender.
6. Garnish the salmon with lemon slices and serve alongside the roasted asparagus.
7. Serve immediately and enjoy.

Baked Salmon with Asparagus and Lemon is a light, flavorful, and healthy dish that’s packed with essential nutrients. The salmon provides high-quality protein and heart-healthy omega-3 fatty acids, while the asparagus offers fiber and vitamins. The simple seasoning of lemon, garlic, and herbs adds just the right amount of flavor without adding excess sodium. This dish is perfect for a relaxing Sunday dinner that’s both nutritious and delicious, offering a satisfying meal with minimal preparation.

Veggie-Stuffed Bell Peppers

Veggie-Stuffed Bell Peppers are a flavorful and colorful dish, ideal for a low-sodium, low-calorie meal. Packed with a mix of quinoa, black beans, corn, and fresh vegetables, these stuffed peppers are not only healthy but also delicious and satisfying. The vibrant bell peppers serve as the perfect vessel for this nutrient-packed filling, making this recipe a fantastic option for a Sunday lunch or dinner that the whole family can enjoy.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked quinoa
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup diced tomatoes (fresh or canned, no added salt)
• 1/4 cup chopped red onion
• 1 tsp cumin
• 1 tsp chili powder
• 1/4 tsp ground black pepper
• 1 tbsp fresh cilantro, chopped (for garnish)
• 1/2 cup shredded low-fat cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
3. In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, red onion, cumin, chili powder, and black pepper. Stir well to combine.
4. Spoon the quinoa mixture into each bell pepper, packing the filling tightly.
5. If using, sprinkle a small amount of shredded cheese on top of each stuffed pepper.
6. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender.
7. Garnish with fresh cilantro before serving.
8. Serve immediately and enjoy.

Veggie-Stuffed Bell Peppers are a nutritious and hearty meal that’s both low in sodium and low in calories. The combination of quinoa, black beans, and corn provides a rich source of fiber and protein, while the spices and fresh vegetables add vibrant flavors without extra salt. This dish is not only a feast for the taste buds but also a perfect way to enjoy a filling, guilt-free meal on a Sunday. It’s an easy-to-make, versatile recipe that can be adjusted to suit different tastes and dietary preferences.

Cauliflower Rice Stir-Fry

Cauliflower Rice Stir-Fry is a low-calorie and low-sodium alternative to traditional fried rice. Using cauliflower rice as a base, this dish is packed with vegetables, a light soy sauce substitute, and a delicious combination of flavors. It’s a quick and easy recipe that comes together in just 20 minutes, making it the perfect low-sodium, low-calorie side dish or main course for a Sunday meal.

Ingredients:

• 1 medium head of cauliflower (or 4 cups pre-made cauliflower rice)
• 1 tbsp sesame oil
• 1/2 cup chopped onion
• 1/2 cup bell pepper, diced
• 1/2 cup carrots, julienned
• 2 cloves garlic, minced
• 1/2 cup peas (fresh or frozen)
• 2 large eggs, beaten (optional)
• 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
• 1 tsp ground ginger
• 1/4 tsp black pepper
• 2 tbsp green onions, chopped (for garnish)

Instructions:

1. If using a whole cauliflower, cut it into florets and pulse in a food processor until it resembles rice grains. If using pre-made cauliflower rice, skip this step.
2. Heat sesame oil in a large skillet or wok over medium heat. Add the chopped onion, bell pepper, and carrots. Sauté for 4-5 minutes until the vegetables soften.
3. Add the garlic and peas to the skillet and cook for an additional 2 minutes.
4. Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, then mix with the vegetables.
5. Add the cauliflower rice to the skillet, followed by the low-sodium soy sauce, ground ginger, and black pepper. Stir well to combine and cook for another 5 minutes, allowing the cauliflower rice to absorb the flavors and cook through.
6. Garnish with chopped green onions and serve hot.
7. Serve immediately and enjoy.

Cauliflower Rice Stir-Fry is an excellent low-sodium, low-calorie meal that’s packed with vegetables and full of flavor. The cauliflower rice mimics the texture of traditional fried rice while significantly reducing the calories and carbohydrates. This dish is a quick and easy way to enjoy a healthier version of a classic stir-fry without compromising on taste. It’s a versatile recipe that can be customized with different vegetables or proteins, making it perfect for a light Sunday meal or as a side dish for other low-sodium, low-calorie recipes.

Spaghetti Squash with Garlic and Parmesan

Spaghetti Squash with Garlic and Parmesan is a simple, low-calorie, and low-sodium dish that makes a great alternative to traditional pasta. The spaghetti squash strands are light and satisfying, offering a mild flavor that pairs perfectly with the savory garlic and Parmesan. This recipe is quick to prepare, requiring minimal ingredients, making it an ideal choice for a Sunday evening meal that’s both healthy and delicious.

Ingredients:

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 tsp ground black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle the flesh with olive oil and season with a little black pepper.
3. Place the squash halves, cut side down, on a baking sheet lined with parchment paper. Roast in the oven for 35-40 minutes, or until the flesh is tender and easily shredded with a fork.
4. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
5. Once the squash is cooked, use a fork to scrape out the strands and place them into the skillet with the garlic. Toss the strands in the garlic oil, allowing them to absorb the flavors.
6. Sprinkle the Parmesan cheese over the squash and toss until well-coated.
7. Garnish with fresh parsley and serve immediately.
8. Serve immediately and enjoy.

Spaghetti Squash with Garlic and Parmesan is a healthy, low-calorie alternative to traditional pasta that doesn’t skimp on flavor. The spaghetti squash strands provide a satisfying texture, while the garlic and Parmesan add a burst of savory goodness without the extra sodium or calories. This dish is a quick, easy, and light meal that’s perfect for a Sunday evening when you’re craving something comforting yet healthy. It’s a great option for those looking to reduce their carb intake or just enjoy a nutritious and flavorful meal.

Lemon Herb Grilled Chicken Salad

Lemon Herb Grilled Chicken Salad is a light and refreshing option for a Sunday lunch or dinner. Packed with lean protein, crisp vegetables, and a zesty lemon herb dressing, this salad is both nutritious and flavorful. With minimal sodium and calories, it’s an ideal meal for anyone looking to enjoy a satisfying dish without compromising on health. It’s easy to prepare, making it the perfect choice for a busy Sunday while still being delicious and wholesome.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Juice of 1 lemon
• 1 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• 1/4 tsp ground black pepper
• 4 cups mixed salad greens (e.g., spinach, arugula, lettuce)
• 1/2 cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1 tbsp balsamic vinegar (optional)

Instructions:

1. Preheat the grill or grill pan over medium heat.
2. In a small bowl, whisk together the olive oil, lemon juice, parsley, oregano, and black pepper.
3. Brush the chicken breasts with the lemon herb marinade and let them sit for 5 minutes.
4. Grill the chicken for 6-8 minutes per side, or until fully cooked and juices run clear. Remove from the grill and let it rest for a few minutes.
5. While the chicken is resting, assemble the salad by placing the mixed greens, cucumber, tomatoes, and red onion in a large bowl.
6. Slice the grilled chicken and place it on top of the salad.
7. Drizzle the optional balsamic vinegar over the salad for added flavor.
8. Serve immediately and enjoy.

Lemon Herb Grilled Chicken Salad is a delightful combination of lean protein and fresh vegetables, topped with a tangy lemon herb dressing. The grilled chicken adds depth of flavor without the need for added sodium, and the bright salad ingredients make it refreshing and filling. Whether enjoyed on a warm Sunday afternoon or as a lighter dinner, this salad is the perfect way to stay on track with your low-sodium, low-calorie eating plan while still enjoying a tasty and satisfying meal.

Zucchini Noodles with Avocado Pesto

Zucchini Noodles with Avocado Pesto offers a light and nutrient-packed alternative to traditional pasta dishes. The creamy avocado pesto is made with healthy fats and fresh herbs, giving it a rich, indulgent flavor while keeping the dish low in sodium and calories. The zucchini noodles provide a low-carb base that perfectly complements the creamy pesto. This dish is quick to prepare, making it an excellent choice for a Sunday meal when you want something healthy yet satisfying.

Ingredients:

• 3 medium zucchinis, spiralized into noodles
• 1 ripe avocado, peeled and pitted
• 1/4 cup fresh basil leaves
• 1 clove garlic
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 2 tbsp nutritional yeast (optional)
• 1/4 tsp black pepper
• 1 tbsp pine nuts (optional, for garnish)

Instructions:

1. In a food processor, combine the avocado, basil, garlic, lemon juice, olive oil, nutritional yeast (if using), and black pepper. Process until smooth and creamy, adding a tablespoon of water if needed to reach desired consistency.
2. 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 they are slightly tender but still crisp.
3. Remove the skillet from the heat and toss the zucchini noodles with the avocado pesto, ensuring the noodles are evenly coated.
4. Garnish with pine nuts (if using) and serve immediately.

Zucchini Noodles with Avocado Pesto is a fresh, vibrant dish that combines the crispness of zucchini noodles with the creamy richness of avocado pesto. It’s a great way to enjoy a pasta-like dish without the extra carbs or sodium. This meal is full of healthy fats and packed with flavor, making it a perfect low-sodium, low-calorie choice for a Sunday meal. The zucchini noodles provide a light, refreshing base, while the avocado pesto adds a luxurious creaminess that feels indulgent yet guilt-free.

Roasted Salmon with Asparagus and Lemon

Roasted Salmon with Asparagus and Lemon is a simple yet elegant dish that’s perfect for a low-sodium, low-calorie Sunday meal. The salmon is baked to tender perfection with fresh asparagus and a touch of lemon, offering a meal that’s rich in healthy omega-3s and full of fresh, zesty flavors. This dish is quick to prepare and is a great way to enjoy a healthy, flavorful dinner without the need for added salt.

Ingredients:

• 2 salmon fillets (about 6 oz each)
• 1 bunch asparagus, trimmed
• 1 lemon, thinly sliced
• 1 tbsp olive oil
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper. Place the salmon fillets and asparagus on the baking sheet.
3. Drizzle the olive oil over the salmon and asparagus. Sprinkle the black pepper and garlic powder over the fillets.
4. Arrange the lemon slices on top of the salmon and around the asparagus.
5. Roast in the oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The asparagus should be tender and slightly caramelized.
6. Garnish the salmon with fresh parsley and serve immediately.

Roasted Salmon with Asparagus and Lemon is a wholesome and satisfying meal that’s both low in sodium and calories. The salmon provides a healthy dose of omega-3 fatty acids, while the asparagus adds a burst of fiber and vitamins. The lemon slices elevate the dish with a refreshing citrusy zing, enhancing the natural flavors of the fish and vegetables. This meal is not only a quick and easy choice for a Sunday dinner, but it also offers a perfect balance of taste and nutrition, making it an ideal low-sodium, low-calorie option for any day of the week.

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