Yellow squash, eggplant, zucchini, onions, tomatoes all baked with a cheesy crust. Great vegetarian and low carb side dish.

Submitted by MEGRENEE2

only 181 calories a serving, this can replace garlic and olive oil spaghetti. Plus, bonus- it qualifies are your veggies!

Submitted by MERIGOOD

From EatingWell.com

Submitted by LIBRA3408

This is a simple fruit salad for winter enjoyment of readily available fruits.

Submitted by PATTYD123

Cookbook creator says: Cut all fruit into bite sized pieces, place in bowl, stir in honey and cinnamon.

Submitted by GEOFREO

This is the easiest recipe I know, and it's quite tasty, too. Grill or saute chicken, cook rice and top with salsa!

Submitted by SP_STEPF

Make this chicken the next you have company for dinner, and they'll swear you hired caterers. It tastes like it came from a restaurant, but for much less money and effort.

Submitted by CHEF_MEG

A great classic Italian dish that your family is sure to enjoy.

Submitted by ERINAG1978

Similar concept to another recipe of mine, and other popular recipes on this site, but this recipe uses low sodium ingredients, and is still very tasty! I freeze leftovers in small microwaveable containers, and place them back in the refridgerator the day before I want to reheat them.

Submitted by APRILDAWN678

Tapenade is a traditional sauce or condiment from Provence, in the south of France. It adds a punch of flavor for very few calories. You can buy premade tapenade, but you'll spend more money and be consuming more sodium than if you made it at home.

Submitted by CHEF_MEG

This is a great basic to always have on hand! Instead of spending money on expensive, oil-packed sun-dried tomatoes, make your own.

Submitted by CHEF_MEG

This quick and easy meal is a hit with kids. If they can't tolerate spicy foods, reduce or omit the sriracha.

Submitted by CHEF_MEG

We've bumped up the nutrition--and kept all the flavor--of Pizza Margherita, the traditional Italian pizza with tomato, sliced mozzarella, basil, and olive oil.

Submitted by SPCOOKBOOK

This is THE most popular recipe on SparkRecipes. We've added more vegetables and reduced the sodium drastically to make it even better.

Submitted by CHEF_MEG

These healthy breakfast bars provide a respectable level of protein and fiber without a ton of calories. Best of all, they can be eaten on the run. Reconfigure the "additions" to suit your fancy.... or replace the Splenda with another sweetener if you're trying to stay "au natural." This is a base recipe that can be tweaked to your taste!

Submitted by TUESDAYS

This recipe is really easy; it's really more of a process than a recipe. Rice paper wrappers, which are available in the ethnic sections of most larger supermarkets these days, are a great way to wrap your veggies and protein for a quick snack or light lunch.

Submitted by CHEF_MEG

Meatballs in a pineapple sweet and sour sauce. Best served over rice.

Submitted by DOITNOWM

Easy, low-sodium recipe for the beginner cook!!

Submitted by OURSUNSHINELOVE

If you are cooking for someone on a low sodium diet, use this recipe instead of taco seasoning. This recipe is the equivelant to one package of taco seasoning (or 3 tablespoons.) Adjust the strength of any ingredient to your taste.

Submitted by APRILDAWN678

Submitted by REVRACE24

Quick and easy dinner.

Submitted by SHARTLESVILLE

Cheap and EASY to make for lunch or dinner! Serve with Fat-Free or low-fat Pringles, some cucumber slices or carrots and you have a complete meal! I used thin sliced roasted-garlic Artisian bread, but this recipe calls for doing one large sandwich on French bread loaf and then slicing into individual portions.

Submitted by MDSHEPARD

taken from Our Best Bites blog

Submitted by WINTERFYRE

This recipe can be divided in half so you can eat some now and some later. Its very yummy and good for you, too!

Submitted by DEDRACD

This salad dressing is so simple to make, is really light and tasty.

Submitted by JUNIPERBERRY

Cookbook creator says: Use low sodium broth, tomatoes.

Submitted by DAMIENDUCKS

This was a editor's choice from Cooking Light Magazine. It was very heavy on salt originally, so I revamped cutting the salt in half. Also fixed it for the slow cooker

Submitted by OBERONE