Low-sodium
A lower-sodium holiday plate
A holiday plate can include the foods that matter and still skip the saltiest sides. Put the plain turkey and potatoes on the plate first, and use gravy only if you know how it was made.
Less salt · 4 min read · Updated 2026-11-05
This page uses larger type. It is cooking help, not a medical plan.
In the portions written below, protein is about 30–38 g, calories about 220–430, and sodium about 110–180 mg. Those are rounded kitchen estimates before extra cheese, bread, or a heavy pour of sauce.
Gravy from a jar or a mix is often the saltiest spoon on the table. A plain roast does not need it to be a meal.
How to run it
- Start with plain shredded chicken. Plan on about 40 minutes. Cover the chicken with water. Add onion, garlic, bay, and pepper. No salt.
- Next, beef barley stew. Chuck becomes soft if you give it time. This is a better senior meal than a grilled steak, and it freezes like it was born to.
- Keep ginger chicken congee for the meal that needs to feel different. Fridge 4 days. It thickens in the cold; loosen it with water when you reheat. Freezer: best quality within 2 months.
- Cool anything you will not eat right away within two hours. For ginger chicken congee: Fridge 4 days. It thickens in the cold; loosen it with water when you reheat. Freezer: best quality within 2 months.
Cook these
Plain shredded chicken
40 min · serves 6
- Protein
- 38 g
- Sodium
- 120 mg
- Calories
- 220
Protein, sodium, and calories are rounded kitchen estimates, not a lab test or a medical plan.
This is an ingredient, not a finished plate. Put it on rice, into the soup, or next to potatoes. Season the meal you are eating, not the whole pot.
Ingredients
- 2 pounds boneless skinless chicken thighs
- water to cover
- 1 onion, quartered
- 2 garlic cloves
- 1 bay leaf
- black pepper
Method
- Cover the chicken with water. Add onion, garlic, bay, and pepper. No salt.
- Simmer gently 20–25 minutes, until the chicken reaches 165°F.
- Shred with two forks. Save the cooking liquid. It is unsalted broth.
Fridge 4 days. Freezer: best quality within 3 months (1-cup portions), with a spoon of the broth so it stays moist. If you serve it hot, reheat to 165°F with a food thermometer.
Storage times are general guidance, not a lab test of this recipe. A shorter package or recipe instruction governs. Freezing and reheating do not rescue food left out too long, or a heat-stable toxin that already formed. USDA FSIS: Leftovers and Food Safety and USDA FSIS: Freezing and Food Safety.
Also used in A simple high-protein week, Freezer breakfasts, Freezer meals.
Beef barley stew
150 min · serves 6
- Protein
- 32 g
- Sodium
- 180 mg
- Calories
- 430
Protein, sodium, and calories are rounded kitchen estimates, not a lab test or a medical plan.
Chuck becomes soft if you give it time. This is a better senior meal than a grilled steak, and it freezes like it was born to.
Ingredients
- 2 pounds beef chuck, trimmed and cut in cubes
- 1 onion, diced
- 3 carrots, sliced
- 2 celery ribs, sliced
- 3/4 cup pearl barley
- 6 cups water
- 2 tablespoons no-salt-added tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon oil
Method
- Brown the beef in oil in a heavy pot. Add the onion for 3 minutes.
- Add everything else. Simmer, covered, 1 1/2 to 2 hours, until the beef shreds when pressed.
- Add water if the barley drinks the pot dry. Remove the bay leaf.
Fridge 4 days. Freezer: best quality within 3 months. Cool the pot within 2 hours; a wide container in an ice bath is faster than the pot on the counter. If you serve it hot, reheat to 165°F with a food thermometer.
Storage times are general guidance, not a lab test of this recipe. A shorter package or recipe instruction governs. Freezing and reheating do not rescue food left out too long, or a heat-stable toxin that already formed. USDA FSIS: Leftovers and Food Safety and USDA FSIS: Freezing and Food Safety.
Also used in A once-a-month cooking day, A simple high-protein week, Easy meals for seniors.
Ginger chicken congee
60 min · serves 4
- Protein
- 30 g
- Sodium
- 110 mg
- Calories
- 340
Protein, sodium, and calories are rounded kitchen estimates, not a lab test or a medical plan.
Congee is supposed to be soft. Add water until it is a porridge, not a tight risotto. Skip soy sauce at the table if sodium is the reason you made this.
Ingredients
- 1 cup raw white rice
- 8 cups water
- 1 pound boneless chicken thigh
- a 2-inch piece of ginger, sliced
- 2 scallions
- black pepper
- a few drops sesame oil, optional
Method
- Rinse the rice. Combine rice, water, chicken, and ginger in a pot.
- Simmer 45–55 minutes, stirring now and then, until the rice breaks down into porridge and the chicken reaches 165°F.
- Shred the chicken and stir it back in. Top with scallion, pepper, and sesame oil if you use it.
Fridge 4 days. It thickens in the cold; loosen it with water when you reheat. Freezer: best quality within 2 months. If you serve it hot, reheat to 165°F with a food thermometer.
Storage times are general guidance, not a lab test of this recipe. A shorter package or recipe instruction governs. Freezing and reheating do not rescue food left out too long, or a heat-stable toxin that already formed. USDA FSIS: Leftovers and Food Safety and USDA FSIS: Freezing and Food Safety.
Chill cooked rice promptly. Vomiting-type Bacillus cereus illness is generally tied to rice and other starchy foods, and that emetic toxin can survive heat that kills the bacteria. FDA Bad Bug Book: Bacillus cereus.
Also used in A family favorites list, A once-a-month cooking day, Easy meals for seniors.
Details that matter
- Cook in water or unsalted homemade stock. Carton broth is often 600–800 mg per cup.
- Buy no-salt-added beans and tomatoes. Rinse anything that did come from a salty can.
- Build flavor with garlic, onion, ginger, citrus, vinegar, pepper, herbs, and spices that do not say 'seasoning salt.'
Easy mistakes
A seasoning packet
Chili, taco, onion soup, and ranch packets are salt with a spice cameo. Use the spices listed in the recipe instead.
Hidden salt in the 'healthy' add-ins
Cottage cheese, soy sauce, and rotisserie chicken can wipe out an otherwise careful plate.
Grocery starter
- 2 pounds boneless skinless chicken thighs
- water to cover
- 1 onion, quartered
- 2 garlic cloves
- 1 bay leaf
- black pepper
- 2 pounds beef chuck, trimmed and cut in cubes
- 1 onion, diced
- 3 carrots, sliced
- 2 celery ribs, sliced
- 3/4 cup pearl barley
- 6 cups water
Questions
How should I store plain shredded chicken?
Fridge 4 days. Freezer: best quality within 3 months (1-cup portions), with a spoon of the broth so it stays moist. If you serve it hot, reheat to 165°F with a food thermometer.
How much protein is in a serving?
Plain shredded chicken is about 38 g; Beef barley stew is about 32 g; Ginger chicken congee is about 30 g. These are kitchen estimates, not a lab analysis.
Is this medical advice?
No. It is home cooking. If a clinician gave you a sodium limit, a fluid limit, or a texture recommendation, follow that. Trouble swallowing, coughing during meals, or unplanned weight loss needs a professional, not another recipe.
What is the easy mistake here?
Gravy from a jar or a mix is often the saltiest spoon on the table. A plain roast does not need it to be a meal.