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    Use Mrs. Dash to keep the sodium down on this recipe

    Pinned from
    mrsdash.com

    Take your roast and coat it on all sides with salt, pepper and garlic powder (not garlic salt). Sear it in a pan on both sides until you get some browning action. Cover it with 1/2 cup low sodium soy sauce and enough water to cover it. Keep adding water as needed while you cook. This will vary based on how long you cook your roast. Cook it - on low/med low for at least 4 or 5 hours. You can cook this roast ALL day. You can cook it in a crockpot, on the stove or in the oven. It always comes out great! I cooked mine for about 6 or 7 hours - and this is how it comes out of the pot. Completely falling apart. You can use the pan juices to make a yummy gravy too. Just remove the liquid, make a rue out of butter and flour, add the juices back in and whisk in milk. Easy!

    Pinned from
    jennasjourneyblog.blogspot.com

    The most delicious Buffalo Chicken Soup! I added double low sodium chicken broth and omitted the salt. Also doubled the Frank's because I like the heat!

    Pinned from
    whatmegansmaking.com

    you can omit the bouillon cubes (which have lots of sodium) and just mix with low sodium chicken, beef or vegetable broth instead of water

    Pinned from
    1orangegiraffe.blogspot.com

    Beef and Gravy (use low sodium cream of mushroom soup)

    Pinned from
    slowandsimple.com

    Low sodium recipes to try

    Pinned from
    eatingwell.com