Category: Entrée
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Hatch Chile, Lentil, & Bean Enchiladas – With Homemade Sauce, Challenge #16
This recipe is a labor of love, but its well worth the effort! It takes time, effort, dishes, and some messy fingers. This is a recipe made by my boyfriend, Wesley. It is something he made for me on special occasions that he modified just for me to be vegetarian. Its the first enchilada that… Read more
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Leftover Egg White Bites – 70mg per Bite, Challenge #13
These breakfast-y egg white bites are easy to pull together and use up some leftovers you may have laying around! With the egg whites and cheese, sodium content should come out to around 70mg per muffin! I saw this recipe on an ad on Facebook. I quickly wrote down the ingredients and cooking instructions. I… Read more
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Easy Cheesy Twice Baked Potato, Challenge #12
A classic baked potato, made low sodium, and twice baked! The recipe is simple to make if you have time, but not much energy to make it happen. You likely have all of the ingredients on hand already, so plop those potatoes in the oven, and sit back for an hour. Once the potatoes are… Read more
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Vegetable Pot Pie from Scratch (Except the Crust), Challenge #11
Veggie packed, homemade pie customizable to your tastes! The creator of this recipe is vegan, so this recipe is adapted to not be vegan, but to be vegetarian. In my pre-low sodium life, I only consumed vegan milk and butter, but alas, life has evolved. This is mostly due to the fact that many vegan… Read more
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Nacho Casserole – Two Bean and Lentil, Challenge #10
For a quick dinner that is filling and delicious, I would highly recommend this one. I adapted a been and black bean nacho casserole from Eating Well. In lieu of using beef, I cooked up some lentils and added in a can of pinto beans. I also used a can of no salt added Rotel… Read more
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Red Lentil Soup, Veggie and Protein Packed, Challenge #7
This 8 ingredient soup is incredibly easy to assemble! A bit of veggie chopping, then toss it all into a pot and let it go. There isn’t too much that can be said about this easy recipe! It is protein filled, very low sodium, and shockingly very flavorful! Save some time with your prep and… Read more
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Flavorful “Homemade” Marinara Sauce with Canned No Salt Tomatoes
A versatile pasta sauce you can use for spaghetti, lasagna, dipping sauce, and it is customizable per batch, per sodium requirements as you need. The sodium content can be as little as 25mg per cup and as much as 200mg per cup. Play with the numbers and find what works for you! The recipe as… Read more
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Go-To Cheesy Broccoli Rice Casserole (the second one), Challenge #5
Its sooooo good, you’ll want to keep this recipe close! At 184mg of sodium per serving and almost a cup of veggies, you’ll love how filling and hearty this casserole is. This is the second broccoli rice casserole I have made in this challenge. You can find the first one here. You may recall that… Read more
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Fresh and Crispy Balsamic Mediterranean Salad, Challenge #4
A simple dish that the whole family could enjoy in 1 hour! Nutrition for this recipe: The only sodium included comes from the 10mg per serving in the no salt added garbanzo/chickpeas, bringing the total of this recipe to 70mg. Recipe Notes My boyfriend described this recipe as “fresh, crisp summery”, which is more words… Read more
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Broccoli Cheddar Soup – Cheesiness that’ll get you through this winter
This recipe is a lower sodium, vegetarian copy-cat of the Panera Bread broccoli cheddar soup that takes just 35 minutes to make. This recipe is a dupe of the broccoli cheddar soup at Panera Bread, and it is also modified to be lesser sodium and vegetarian. In an effort to reduce sodium, but maintain flavor,… Read more