30+ Delicious Sunday Low Sodium One-Pot Recipes to Make This Weekend

Sundays are meant for relaxation and spending quality time with loved ones, which often involves enjoying a delicious meal together. However, when it comes to cooking a Sunday meal, the pressure of preparing something healthy, flavorful, and easy can sometimes take the joy out of it.

That’s where low sodium one-pot recipes come in. Not only do they reduce the amount of salt in your diet, but they also make meal prep simpler by limiting the number of pots and pans you need to clean.

In this blog post, we’ve curated a collection of over 30 mouth-watering low sodium one-pot recipes that are perfect for a cozy Sunday dinner.

These dishes are not only light on sodium but also packed with flavor, making them a great option for anyone looking to enjoy a heart-healthy meal without compromising on taste.

Whether you’re cooking for a crowd or making a simple meal for yourself, these recipes will provide the comfort of a home-cooked meal without the worry of added salt.

So, let’s dive into these hearty and satisfying recipes that will make your Sunday meal prep easy, flavorful, and nutritious.

30+ Delicious Sunday Low Sodium One-Pot Recipes to Make This Weekend

Cooking a healthy and flavorful meal on Sundays doesn’t have to be a time-consuming or complicated task.

With these 30+ low sodium one-pot recipes, you can enjoy delicious dishes that are not only good for your health but also simple to prepare and easy to clean up afterward.

From savory stews and risottos to hearty pasta dishes and vegetable-packed meals, there’s something for every taste and dietary preference.

These one-pot wonders prove that eating low sodium can be just as satisfying and delicious as more indulgent meals.

So, next time you’re looking for a wholesome Sunday meal, give one of these recipes a try and enjoy a stress-free, flavorful dining experience.

Low Sodium One-Pot Chicken and Vegetable Stew

This hearty and flavorful chicken and vegetable stew is a perfect low-sodium option for a comforting Sunday meal. Packed with tender chicken, a variety of fresh vegetables, and a fragrant, light broth, this dish is both nutritious and satisfying. The use of fresh herbs and spices brings out the natural flavors, making this stew a winner for anyone looking to reduce their sodium intake while still enjoying a rich, savory meal.

Ingredients:

• 1 lb skinless chicken breast or thighs, cut into chunks
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, chopped
• 2 medium potatoes, diced
• 1 zucchini, sliced
• 1 cup green beans, trimmed and cut
• 6 cups low-sodium chicken broth
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp dried basil
• Fresh ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chicken chunks and cook until lightly browned, about 5-7 minutes. Remove the chicken and set aside.
2. In the same pot, add the diced onion and garlic, cooking until softened and fragrant, about 2 minutes.
3. Add the carrots, celery, potatoes, and zucchini to the pot, and stir to combine with the onions and garlic.
4. Pour in the low-sodium chicken broth and add the bay leaf, thyme, basil, and freshly ground black pepper. Stir everything together and bring to a boil.
5. Once boiling, reduce the heat to low and let the stew simmer for about 30 minutes, or until the vegetables are tender and the chicken is fully cooked.
6. Add the green beans and cook for an additional 10 minutes until they are tender.
7. Remove the bay leaf and taste for seasoning. Adjust the pepper if necessary.
8. Serve hot, garnished with fresh parsley.

This Low Sodium One-Pot Chicken and Vegetable Stew is a simple yet satisfying dish that doesn’t compromise on flavor despite being low in sodium. It’s a great way to enjoy a hearty, healthy meal that the whole family can enjoy. The combination of fresh vegetables and lean chicken, along with herbs like thyme and basil, creates a rich broth that is both nourishing and filling. Plus, cooking it all in one pot makes clean-up a breeze! This stew is perfect for a cozy Sunday dinner and can easily be stored for leftovers throughout the week.

Low Sodium One-Pot Quinoa and Black Bean Chili

This vibrant and filling quinoa and black bean chili is a flavorful and protein-packed meal that’s perfect for a low-sodium diet. With hearty quinoa, fiber-rich black beans, and a colorful mix of peppers and tomatoes, this dish is both hearty and healthy. It’s a one-pot wonder that’s ideal for a Sunday dinner or meal prep for the week ahead, offering a satisfying balance of flavors with minimal sodium.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 cup quinoa, rinsed
• 2 cups low-sodium vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, no salt added
• 1 can (6 oz) tomato paste
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Fresh ground black pepper, to taste
• 1/2 cup corn kernels (fresh, frozen, or canned with no added salt)
• 2 tbsp fresh cilantro, chopped (for garnish)
• 1 lime, cut into wedges (for serving)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté for about 5 minutes until softened.
2. Stir in the garlic and cook for another 1-2 minutes until fragrant.
3. Add the quinoa to the pot and stir it into the vegetables, allowing it to toast lightly for 2-3 minutes.
4. Pour in the vegetable broth, black beans, diced tomatoes, and tomato paste. Add the chili powder, cumin, smoked paprika, cayenne pepper (if using), and freshly ground black pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, or until the quinoa is cooked and has absorbed most of the liquid.
6. Stir in the corn and cook for an additional 5 minutes until heated through.
7. Serve the chili hot, garnished with fresh cilantro and lime wedges on the side.

This Low Sodium One-Pot Quinoa and Black Bean Chili is an ideal choice for those seeking a nutritious, satisfying meal without all the added sodium. The quinoa adds a nutty flavor and a boost of protein, while the black beans and corn provide fiber and texture. The bold spices, including chili powder and cumin, give this dish a rich, deep flavor without relying on salt. It’s a one-pot meal that’s both easy to prepare and clean up after, and it’s perfect for a cozy, health-conscious Sunday dinner. Plus, it makes great leftovers, which only enhance in flavor as the chili sits!

Low Sodium One-Pot Lemon Herb Chicken and Rice

This refreshing and light one-pot lemon herb chicken and rice dish is a great way to enjoy a low-sodium meal that’s full of flavor. The combination of zesty lemon, aromatic garlic, and fresh herbs makes this dish feel bright and light, while the rice provides a satisfying base. It’s a simple and wholesome meal that’s perfect for a Sunday dinner when you want something both flavorful and easy to make.

Ingredients:

• 1 lb skinless chicken breast or thighs, boneless, cut into strips
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup long-grain white rice, rinsed
• 2 cups low-sodium chicken broth
• 1 lemon, zest and juice
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp ground black pepper
• Fresh parsley, chopped (for garnish)
• 1 cup spinach, fresh or frozen (optional)

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken strips and cook until browned and cooked through, about 7-10 minutes. Remove the chicken and set aside.
2. In the same pot, add the chopped onion and garlic, and sauté for about 2-3 minutes until softened.
3. Add the rice to the pot and stir to combine with the onions and garlic. Let the rice toast slightly for 2 minutes.
4. Pour in the chicken broth, lemon zest, lemon juice, oregano, thyme, and black pepper. Stir everything together and bring to a boil.
5. Reduce the heat to low, cover the pot, and let the rice simmer for about 15-20 minutes, or until the rice is tender and has absorbed the liquid.
6. Once the rice is cooked, return the chicken to the pot and stir in the spinach (if using). Cook for an additional 5 minutes until the spinach is wilted and the chicken is heated through.
7. Serve the dish hot, garnished with fresh parsley.

The Low Sodium One-Pot Lemon Herb Chicken and Rice is a deliciously simple meal that’s perfect for those looking to enjoy a light yet satisfying Sunday dinner. The zesty lemon and fragrant herbs elevate the flavors, while the chicken and rice make for a hearty and filling dish. It’s an excellent choice for meal prep too, as it stores well and the flavors continue to develop as it sits. This one-pot meal is not only low in sodium but also packed with fresh ingredients, making it a wholesome and easy-to-make option that everyone will love.

Low Sodium One-Pot Vegetable Stir-Fry with Brown Rice

This colorful and nutrient-packed vegetable stir-fry with brown rice is a quick and healthy low-sodium meal perfect for Sunday dinners. The combination of fresh vegetables like bell peppers, broccoli, carrots, and snap peas is balanced by the earthy flavor of brown rice. With a light, low-sodium soy sauce alternative and fresh ginger, this dish is full of flavor without the extra salt. It’s a great choice for vegetarians or anyone looking to add more plant-based meals to their diet.

Ingredients:

• 1 cup brown rice
• 2 cups low-sodium vegetable broth
• 2 tbsp olive oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 cup broccoli florets
• 1 bell pepper, sliced
• 1 carrot, thinly sliced
• 1 cup snap peas
• 2 tbsp low-sodium soy sauce or coconut aminos
• 1 tsp fresh ginger, grated
• 1 tbsp rice vinegar
• 1 tbsp sesame oil (optional)
• 2 tbsp sesame seeds (optional, for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic and sauté for about 3 minutes until softened.
2. Add the brown rice to the pot and stir for 2 minutes, allowing it to toast slightly.
3. Pour in the vegetable broth, bring it to a boil, then reduce to a simmer. Cover and cook for 30-35 minutes, or until the rice is tender and the liquid has been absorbed.
4. While the rice is cooking, heat the remaining tablespoon of olive oil in a large skillet or wok over medium heat. Add the broccoli, bell pepper, carrot, and snap peas, and stir-fry for about 5-7 minutes, until the vegetables are tender but still crisp.
5. In a small bowl, whisk together the low-sodium soy sauce, ginger, rice vinegar, and sesame oil (if using).
6. Once the rice is done, fluff it with a fork and stir in the sautéed vegetables and the soy sauce mixture. Toss to combine, ensuring the rice is coated in the sauce.
7. Serve the stir-fry hot, garnished with sesame seeds and fresh cilantro.

This Low Sodium One-Pot Vegetable Stir-Fry with Brown Rice is a light, nutritious dish that’s packed with vitamins and minerals from a variety of colorful vegetables. The hearty brown rice makes it a filling meal, while the ginger and soy sauce alternative add vibrant, umami-rich flavor without excess sodium. This dish is not only low-sodium but also vegan, making it a great choice for diverse dietary needs. Plus, it’s quick and easy to prepare, perfect for a relaxing Sunday dinner that the whole family will enjoy.

Low Sodium One-Pot Turkey and Sweet Potato Chili

This turkey and sweet potato chili is a hearty, comforting, and low-sodium meal perfect for a cozy Sunday night. Ground turkey offers lean protein, while sweet potatoes add natural sweetness and extra nutrients to the chili. A blend of spices, such as cumin and chili powder, provides depth of flavor, while the low-sodium broth ensures the dish remains heart-healthy. It’s a delicious, warming bowl of chili that’s both satisfying and nourishing.

Ingredients:

• 1 lb ground turkey
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) no-salt-added diced tomatoes
• 1 can (15 oz) low-sodium kidney beans, drained and rinsed
• 2 cups low-sodium chicken broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• Fresh ground black pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
2. Add the chopped onion and garlic to the pot, cooking for another 2-3 minutes until softened and fragrant.
3. Stir in the diced sweet potatoes, diced tomatoes, kidney beans, and chicken broth. Add the chili powder, cumin, paprika, cayenne pepper (if using), and freshly ground black pepper. Stir to combine.
4. Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 30-35 minutes, or until the sweet potatoes are tender and the chili has thickened.
5. Adjust the seasoning if needed, then serve the chili hot, garnished with fresh cilantro.

This Low Sodium One-Pot Turkey and Sweet Potato Chili is a flavorful and healthy alternative to traditional chili recipes. The turkey provides lean protein, while the sweet potatoes contribute natural sweetness and nutrients like fiber and vitamins. The combination of spices adds a warming kick to the dish, while keeping the sodium content low. It’s the perfect meal to enjoy on a cool Sunday night, providing comfort without compromising health. Plus, it makes great leftovers for lunches throughout the week!

Low Sodium One-Pot Spinach and Mushroom Risotto

This creamy and rich spinach and mushroom risotto is a great low-sodium alternative to traditional risotto. The combination of earthy mushrooms, fresh spinach, and creamy Arborio rice creates a comforting dish without the need for heavy cream or high-sodium ingredients. The dish is elevated with fresh herbs, garlic, and a hint of Parmesan cheese, ensuring it’s full of flavor and texture. It’s a perfect option for a Sunday dinner that feels indulgent yet is heart-healthy.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 8 oz cremini or button mushrooms, sliced
• 1 cup Arborio rice
• 4 cups low-sodium vegetable broth, kept warm
• 1/2 cup dry white wine (optional)
• 2 cups fresh spinach, chopped
• 1/4 cup grated Parmesan cheese (optional)
• Fresh ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3 minutes.
2. Add the sliced mushrooms and cook for about 5 minutes, until they release their moisture and start to brown.
3. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
4. Pour in the white wine (if using), stirring until it’s mostly absorbed.
5. Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Allow each addition to be absorbed before adding more broth. Continue until the rice is tender and creamy, about 18-20 minutes.
6. Stir in the chopped spinach and cook for another 2-3 minutes until wilted.
7. Remove from heat and stir in the Parmesan cheese (if using). Season with freshly ground black pepper to taste.
8. Serve the risotto hot, garnished with fresh parsley.

This Low Sodium One-Pot Spinach and Mushroom Risotto offers a creamy, flavorful dish that’s perfect for a comforting Sunday meal. By using low-sodium broth and limiting the amount of cheese, this risotto provides a heart-healthy version of the traditional Italian classic. The earthy mushrooms and fresh spinach create layers of flavor and texture, while the rice remains creamy without being overly rich. It’s a great option for anyone looking for a savory yet light dish to enjoy with family or friends, and it’s easy to prepare with minimal cleanup.

Low Sodium One-Pot Chicken and Quinoa Stew

This Low Sodium One-Pot Chicken and Quinoa Stew is a hearty and nutritious dish perfect for a cozy Sunday dinner. With tender chicken, protein-packed quinoa, and a medley of vegetables like carrots, celery, and zucchini, this stew is a complete meal in one pot. The light, flavorful broth is made with low-sodium chicken broth and seasoned with fresh herbs, ensuring a delicious and heart-healthy option for the whole family. The quinoa adds a satisfying texture while absorbing all the flavors from the vegetables and spices.

Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 zucchini, diced
• 1 cup quinoa, rinsed
• 4 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp turmeric (optional, for color)
• Fresh ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
2. In the same pot, add the onion and garlic and sauté until softened, about 3 minutes.
3. Add the carrots, celery, and zucchini to the pot, stirring for another 5 minutes to combine.
4. Stir in the quinoa, chicken broth, thyme, rosemary, turmeric, and black pepper. Bring the mixture to a boil, then reduce the heat to low and cover.
5. Simmer for about 20-25 minutes, or until the quinoa is cooked and the vegetables are tender. Return the chicken to the pot and cook for another 5-7 minutes, ensuring everything is heated through.
6. Serve the stew hot, garnished with fresh parsley.

This Low Sodium One-Pot Chicken and Quinoa Stew is a perfect meal for anyone seeking a filling and nutritious dish. The lean chicken and quinoa provide a great source of protein, while the variety of vegetables adds important vitamins and minerals. The low-sodium chicken broth enhances the flavors without overwhelming the dish with salt, and the aromatic herbs like thyme and rosemary bring a fresh, savory quality. It’s a wholesome, easy-to-make stew that can be enjoyed by everyone, from those watching their sodium intake to families looking for a comforting meal.

Low Sodium One-Pot Creamy Tomato Basil Pasta

This Low Sodium One-Pot Creamy Tomato Basil Pasta is a delightful comfort food that’s easy to prepare and packed with flavor. The creamy sauce, made with reduced-fat milk and a touch of Parmesan, pairs perfectly with the rich tomato base. Fresh basil adds a fragrant, herby finish, making each bite a burst of savory goodness. With just a few ingredients and one pot, this recipe is perfect for a low-sodium Sunday meal that doesn’t sacrifice taste.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) no-salt-added diced tomatoes
• 1 cup reduced-fat milk
• 1/2 cup low-sodium vegetable broth
• 8 oz whole wheat penne pasta (or your preferred pasta)
• 1/2 tsp dried basil
• 1/4 tsp dried oregano
• Fresh ground black pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)
• Fresh basil leaves, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for about 3 minutes until softened.
2. Add the diced tomatoes, milk, vegetable broth, dried basil, oregano, and black pepper to the pot. Stir well to combine.
3. Bring the mixture to a boil, then add the pasta. Reduce the heat to low and simmer, uncovered, for 15-20 minutes, or until the pasta is cooked and the sauce has thickened, stirring occasionally to prevent sticking.
4. Once the pasta is done, stir in the Parmesan cheese (if using) and adjust seasoning as needed.
5. Serve the pasta hot, garnished with fresh basil.

This Low Sodium One-Pot Creamy Tomato Basil Pasta is an ideal Sunday dinner, offering comfort and indulgence without the excess sodium. The creamy tomato sauce is rich yet light, and the whole wheat pasta adds a wholesome touch to this dish. With its balance of savory flavors from garlic, onion, and basil, it’s a meal the whole family will enjoy. Whether you’re cooking for kids or adults, this one-pot recipe is a convenient and heart-healthy option for a low-sodium dinner.

Low Sodium One-Pot Shrimp and Veggie Paella

This Low Sodium One-Pot Shrimp and Veggie Paella is a vibrant and flavorful dish that offers a healthy take on the traditional Spanish classic. With a mix of shrimp, colorful vegetables like bell peppers and peas, and a base of brown rice, this paella is packed with protein and nutrients. The dish is seasoned with a blend of saffron, paprika, and garlic, giving it the signature rich, aromatic flavor of paella, while keeping sodium levels in check with low-sodium broth and no added salt.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1/2 cup frozen peas
• 1 cup brown rice
• 2 cups low-sodium vegetable broth
• 1/2 tsp saffron threads (optional)
• 1 tsp smoked paprika
• 1/4 tsp turmeric (optional)
• 1 lb large shrimp, peeled and deveined
• Fresh ground black pepper, to taste
• Fresh lemon wedges, for serving
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot or skillet over medium heat. Add the onion and garlic and sauté for 3-4 minutes, until softened.
2. Add the bell pepper and frozen peas, cooking for another 2 minutes.
3. Stir in the brown rice, vegetable broth, saffron, smoked paprika, turmeric, and black pepper. Bring the mixture to a boil, then reduce to a simmer.
4. Cover the pot and cook for 30 minutes, or until the rice is tender and the liquid has been absorbed.
5. Add the shrimp to the pot, arranging them on top of the rice. Cover and cook for another 5-7 minutes, or until the shrimp are pink and opaque.
6. Serve the paella hot, garnished with fresh parsley and lemon wedges.

This Low Sodium One-Pot Shrimp and Veggie Paella is a healthy, flavorful option for those seeking a heart-healthy yet satisfying meal. The shrimp add protein while the brown rice offers fiber and a nutty flavor. The use of saffron and paprika gives the paella its signature bold flavor, while the vegetables provide essential nutrients. This dish is ideal for anyone looking for a one-pot meal that’s easy to prepare, packed with flavor, and low in sodium. It’s perfect for a Sunday dinner that feels indulgent yet wholesome.

Low Sodium One-Pot Turkey and Sweet Potato Chili

This Low Sodium One-Pot Turkey and Sweet Potato Chili is a flavorful and hearty dish that’s perfect for a cozy Sunday. Ground turkey provides lean protein, while the sweet potatoes add a natural sweetness that balances the chili’s savory and spicy elements. The combination of beans, tomatoes, and spices like cumin and chili powder creates a rich and comforting base, while the absence of added salt keeps it heart-healthy. This chili is perfect for those looking for a filling meal that’s both nutritious and low in sodium.

Ingredients:

• 1 lb ground turkey (preferably lean)
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) no-salt-added diced tomatoes
• 1 can (15 oz) no-salt-added kidney beans, drained and rinsed
• 1 can (15 oz) no-salt-added black beans, drained and rinsed
• 1 cup low-sodium chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Fresh ground black pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
2. Add the chopped onion and garlic to the pot and sauté for 3 minutes, until softened.
3. Stir in the diced sweet potatoes, tomatoes, beans, chicken broth, cumin, chili powder, paprika, and black pepper. Bring the mixture to a boil.
4. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the sweet potatoes are tender and the chili has thickened.
5. Serve the chili hot, garnished with fresh cilantro.

This Low Sodium One-Pot Turkey and Sweet Potato Chili is a comforting, nourishing dish that can easily become a family favorite. The sweet potatoes add a subtle sweetness, balancing the bold spices in the chili. By using lean turkey and plenty of beans, this dish is not only rich in flavor but also in protein and fiber, making it a great option for a healthy, filling meal. With no added salt, it’s a heart-healthy dish that still delivers all the flavor you crave in a chili. It’s perfect for a Sunday dinner or meal prep for the week ahead.

Low Sodium One-Pot Veggie and Barley Soup

This Low Sodium One-Pot Veggie and Barley Soup is a nourishing, hearty soup that is perfect for cooler Sundays. With its combination of fiber-rich barley and a variety of vegetables like carrots, celery, and spinach, this soup is both comforting and filling. The low-sodium vegetable broth ensures the soup maintains its savory flavor, while the addition of fresh herbs like thyme and parsley adds brightness and depth. This one-pot meal is a great way to enjoy a warm, satisfying bowl of soup without all the added salt.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 cup barley, rinsed
• 4 cups low-sodium vegetable broth
• 1 can (15 oz) no-salt-added diced tomatoes
• 1 cup fresh spinach, chopped
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• Fresh ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 3 minutes.
2. Stir in the carrots and celery, cooking for another 5 minutes.
3. Add the barley, vegetable broth, diced tomatoes, thyme, oregano, and black pepper. Bring the mixture to a boil.
4. Once boiling, reduce the heat to low and cover the pot. Simmer for 30-35 minutes, or until the barley is tender and the vegetables are cooked through.
5. Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.
6. Serve the soup hot, garnished with fresh parsley.

This Low Sodium One-Pot Veggie and Barley Soup is a wholesome, low-sodium option for anyone craving a hearty soup without compromising on flavor. Barley adds a great texture, while the array of vegetables provides important nutrients and vitamins. The use of fresh herbs like thyme and parsley enhances the overall flavor, making it satisfying without the need for added salt. It’s a simple and nourishing meal that’s perfect for a relaxed Sunday, and its ability to be easily reheated makes it a great choice for meal prep.

Low Sodium One-Pot Lemon Herb Chicken with Rice

This Low Sodium One-Pot Lemon Herb Chicken with Rice is a light, flavorful dish that’s perfect for a Sunday dinner. The chicken is seasoned with fresh herbs and a tangy lemon marinade, and then cooked with rice in a savory, low-sodium broth. The rice absorbs the bright flavors of the lemon and herbs, creating a delicious and aromatic base for the chicken. This dish is not only flavorful but also easy to prepare, making it a great choice for a simple yet satisfying meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 lemon, juiced and zested
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 cup long-grain white rice, rinsed
• 2 cups low-sodium chicken broth
• Fresh ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a small bowl, combine the lemon juice, lemon zest, garlic, thyme, rosemary, and black pepper. Place the chicken breasts in a shallow dish and pour the marinade over them. Let the chicken marinate for at least 20 minutes.
2. Heat the olive oil in a large pot over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, until browned.
3. Remove the chicken from the pot and set it aside. Add the rice to the pot, stirring to coat in the oil and juices.
4. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and return the chicken to the pot.
5. Cover and simmer for 20-25 minutes, or until the rice is cooked and the chicken is fully cooked through.
6. Serve the chicken and rice hot, garnished with fresh parsley.

This Low Sodium One-Pot Lemon Herb Chicken with Rice is a bright and flavorful dish that’s perfect for anyone looking for a healthy, low-sodium meal. The lemon and herbs provide a refreshing flavor that complements the chicken perfectly, while the rice serves as a satisfying base. This dish is both easy to make and hearty, making it a great option for a Sunday dinner that doesn’t require a lot of time in the kitchen. It’s a great way to enjoy a flavorful, wholesome meal without the need for added salt.

Low Sodium One-Pot Spinach and Mushroom Risotto

This Low Sodium One-Pot Spinach and Mushroom Risotto is a creamy, comforting dish that’s perfect for a relaxing Sunday dinner. The earthy flavor of mushrooms pairs beautifully with fresh spinach and the creamy texture of the risotto, all without the need for added salt. The dish is cooked with low-sodium vegetable broth, ensuring a savory base, while Parmesan cheese adds richness and depth to the flavor. This risotto is a great way to indulge in a hearty, flavorful meal that’s light on sodium but still packed with taste.

Ingredients:

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 cup Arborio rice
• 4 cups low-sodium vegetable broth, kept warm
• 1 cup fresh spinach, chopped
• 1/2 cup grated Parmesan cheese (optional)
• Fresh ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes, until softened.
2. Add the sliced mushrooms and cook for an additional 5 minutes, until the mushrooms release their moisture and begin to brown.
3. Stir in the Arborio rice and cook for 2 minutes, allowing the rice to lightly toast and absorb the flavors.
4. Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is tender and creamy, about 20-25 minutes.
5. Stir in the chopped spinach and cook for another 2-3 minutes, until wilted.
6. If desired, stir in the Parmesan cheese and season with fresh ground black pepper.
7. Serve the risotto hot, garnished with fresh parsley.

This Low Sodium One-Pot Spinach and Mushroom Risotto is a rich and creamy dish that’s both comforting and satisfying. The mushrooms add a savory depth of flavor, while the spinach brightens up the dish with a fresh, leafy taste. By using low-sodium vegetable broth and limiting salt, this risotto remains heart-healthy without sacrificing flavor. It’s an ideal dish for a Sunday meal or a special dinner, and the creamy texture makes it feel indulgent without being overly rich. The Parmesan cheese adds the perfect finishing touch for a savory, balanced dish.

Low Sodium One-Pot Chicken and Vegetable Stew

This Low Sodium One-Pot Chicken and Vegetable Stew is a filling and nutritious dish that’s perfect for a hearty Sunday meal. Loaded with lean chicken, root vegetables, and fresh greens, it’s a one-pot wonder that’s both easy to make and full of flavor. The low-sodium broth ensures the stew is flavorful without being too salty, while the blend of vegetables adds a rich variety of textures and tastes. This stew is perfect for those looking for a comforting, healthy meal without the excess sodium.

Ingredients:

• 1 tbsp olive oil
• 4 boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 potatoes, peeled and cubed
• 2 cups green beans, trimmed and chopped
• 4 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Fresh ground black pepper, to taste
• 2 cups fresh kale, chopped (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
2. Add the onion and garlic to the pot and sauté for 3 minutes, until softened.
3. Stir in the carrots, potatoes, and green beans, then pour in the chicken broth.
4. Add the thyme, rosemary, and black pepper, then bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the vegetables are tender and the chicken is fully cooked.
6. If using, stir in the chopped kale and cook for an additional 2-3 minutes, until wilted.
7. Serve the stew hot, with additional black pepper if desired.

This Low Sodium One-Pot Chicken and Vegetable Stew is a simple yet satisfying meal that’s perfect for a cozy Sunday. Packed with lean chicken and nutrient-dense vegetables, it’s both filling and nutritious. The low-sodium chicken broth ensures the stew remains heart-healthy while still being flavorful, and the option to add kale provides an extra burst of nutrients. This dish is perfect for meal prepping, as it stores well in the fridge for several days, making it a convenient and delicious option for busy weekdays.

Low Sodium One-Pot Garlic Herb Quinoa and Veggies

This Low Sodium One-Pot Garlic Herb Quinoa and Veggies is a light yet filling dish that’s perfect for a Sunday lunch or dinner. Quinoa, with its high protein content, forms the base of this dish, which is cooked with a variety of fresh vegetables and seasoned with garlic and herbs. The addition of olive oil and low-sodium vegetable broth brings everything together, creating a savory and satisfying meal without the need for added salt. It’s a healthy, flavorful, and easy-to-make meal that can be enjoyed on its own or as a side dish.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 zucchini, diced
• 1 cup quinoa, rinsed
• 2 cups low-sodium vegetable broth
• 1 tsp dried oregano
• 1/2 tsp dried basil
• Fresh ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the bell pepper and zucchini to the pot, cooking for an additional 5 minutes, until they begin to soften.
3. Stir in the quinoa, low-sodium vegetable broth, oregano, basil, and black pepper. Bring the mixture to a boil.
4. Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the quinoa is tender and the liquid is absorbed.
5. Fluff the quinoa with a fork and serve the dish hot, garnished with fresh parsley.

This Low Sodium One-Pot Garlic Herb Quinoa and Veggies is a simple, healthy, and flavorful meal that can be made in one pot for easy cleanup. The quinoa provides a great source of protein, while the combination of fresh vegetables adds a burst of nutrients and color. The garlic and herbs enhance the dish’s flavor without the need for added salt, making it a great option for anyone watching their sodium intake. Whether enjoyed on its own or paired with your favorite protein, this dish is a light yet filling option that’s perfect for a relaxed Sunday meal.

Note: More recipes are coming soon!