Low Cholesterol Recipes

  • 1/2 cup plain yogurt
  • 1/2 cup chopped seeded English hothouse cucumber
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons chopped green onions
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin

Traditional Indian Raita

Vegetarian , Bon Appétit , No-Cook , Low Fat , Quick & Easy , Yogurt , Healthy , Condiment/Spread , Low Cal , Low Cholesterol

Author: Bon Appétit Test Kitchen

Can't Take The Heat? Then Eat Some Raita. In India, The Condiment Is Used To Cool The Palate.

Yield: Makes 1 cup

Number Of Ingredients: 6

  • Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.
Nutrition Facts:

  • 1 cup quinoa
  • Kosher salt and freshly ground pepper
  • 2 cups loosely packed fresh flat-leaf parsley leaves, coarsely chopped
  • 1/2 cup coarsely chopped fresh mint leaves
  • 1/2 cup coarsely chopped fresh basil leaves
  • 3 to 4 tablespoons fresh lemon juice (1 to 2 lemons), plus 1 teaspoon finely grated lemon zest
  • 1 medium cucumber, peeled, seeded, and cut into 1/4-inch dice (about 1 cup)
  • 1 medium tomato, cut into 1/4-inch dice (about 1 cup)
  • 1/2 cup extra-virgin olive oil

Quinoa Tabbouleh

Food & Cooking , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Wheat/Gluten-Free , Bon Appétit , Lunch , Supper , Sugar Conscious , Dairy Free , No Sugar Added , Summer , Salad , Side Dishes , Side , Healthy , High Fiber , Vegan , Low Cholesterol , Salad Recipes , Grains , Picnic , Quinoa , Potluck , Tabbouleh

Author: Martha Stewart

Tabbouleh Is A Grain- And Vegetable-based Salad Traditionally Made With Bulgur Wheat. In This Recipe, Quinoa Is First Toasted To Deepen Its Flavor, Then Cooked By The Absorption Method And Combined With Herbs And Vegetables.

Yield: Makes 5 1/2 cups

Number Of Ingredients: 9

  • Toast quinoa in a 3-quart pot over medium-high heat, stirring frequently, until fragrant, 6 to 8 minutes. Add 1 1/2 cups water and 1 teaspoon salt; bring to a boil. Reduce heat to medium-low, cover, and simmer until grains are tender, about 15 to 16 minutes. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork and let cool to room temperature.
  • Add herbs, lemon juice and zest, cucumber, tomato, and oil; mix thoroughly to combine. Serve chilled or at room temperature. Tabbouleh can be prepared up to 2 hours ahead and refrigerated, covered.
Nutrition Facts:

  • 1 very ripe peeled banana (preferably frozen)
  • 2 pitted Medjool dates
  • 1 cup frozen mango chunks
  • 3/4 cup coconut water
  • 1/2 cup frozen blackberries or blueberries
  • 1/4 cup plain yogurt
  • 1 tablespoon ground flaxseeds

Mango, Berry & Banana Smoothie

Breakfast , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Kid-Friendly , Date , Wheat/Gluten-Free , Bon Appétit , Small Plates , No Sugar Added , Yogurt , Mango , Healthy , High Fiber , Low Cholesterol , Smoothie , Non-Alcoholic , Brunch , Blackberry , Blueberry , Banana , Drink , Quick and Healthy

Author: Janet Taylor Mccracken

Tasty, And Healthy, Too: Coconut Water Is High In Potassium And Other Electrolytes. And Flaxseeds Are A Good Source Of Beneficial Omega-3s.

Yield: Makes 2 servings

Number Of Ingredients: 7

  • Purée 1 very ripe peeled banana (preferably frozen), 2 pitted Medjool dates, 1 cup frozen mango chunks, 3/4 cup coconut water, 1/2 cup frozen blackberries or blueberries, 1/4 cup plain yogurt, and 1 tablespoon ground flaxseeds in a blender until smooth.
Nutrition Facts:

  • 350 g penne pasta
  • 150 g mozzarella cheese, chopped into 2cm cubes
  • basil leaves, to garnish
  • grated parmesan cheese, to serve (optional)
  • 1 1/4 kg fresh ripe tomatoes
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 1 garlic clove, crushed
  • 12 large fresh basil leaves
  • salt & freshly ground black pepper

Pasta With Tomato And Mozzarella

Low Cholesterol

Author: Aaliyahsaaronsmum

Simple Dish With A Classic Fresh Tomato Sauce. You May Use Low-fat Mozzarella And Skip Parmesan Cheese If You Are Pursuing A Low-fat Diet, And Serve With Green Salad And Crusty Bread. The Sauce Can Be Made Well Ahead And Can Be Re-heated.

Time: 2h

Yield: 2-3 serving(s)

Number Of Ingredients: 10

  • First skin the tomatoes - put the tomatoes in a bowl and pour boiling water over them and leave for 1 minute, then drain and slip off their skins.
  • Reserve 3 tomatoes for later and roughly chop the rest.
  • Heat the oil in a medium saucepan, then add the onion and garlic and let them gently cook for 5-6 minutes, until they are softened and light golden in colour.
  • Add the chopped tomatoes with about a third of the basil, torn into pieces and season with salt and freshly milled black pepper.
  • Let the tomatoes simmer on a very low heat, without a lid, for about 1-1½ hours or until the tomatoes are reduced to a thick sauce, stirring now and again.
  • Roughly chop the reserved tomatoes and stir them in, along with the rest of the torn basil leaves and take it off heat.
  • Cook the pasta as per the package instructions.
  • When you are ready to eat, gently re-heat the tomato sauce and stir the cubes of mozzarella into the warm sauce and let it simmer gently for 2-3 minutes only to slightly soften the cheese (just begun to melt).
  • Serve the sauce spooned over the drained pasta, sprinkled with the parmesan (if using) and add a few basil leaves as garnish.
Nutrition Facts:

Calories 1056.5, Fat 28.5, SaturatedFat 11.6, Cholesterol 59.2, Sodium 509.5, Carbohydrate 173.1, Fiber 27.9, Sugar 20.4, Protein 36

  • 8 ounces elbow macaroni
  • 1 cup Hellmann's mayonnaise
  • 2 tablespoons vinegar
  • 1 tablespoon hellmann's Dijonnaise mustard
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup thinly sliced celery
  • 1 cup chopped green bell pepper
  • 1/4 cup chopped onion

Hellmann's Classic Macaroni Salad

Summer , Low Cholesterol

Author: Aharddaysnight

A Longtime Favorite Of My Family. We Don't Have An Outdoor Summer Gathering Without This And Hellmann's Original Potato Salad. Can't Go Wrong With These Delicious Recipes. Fyi: Because Of The Mayo Content, We Put The Bowl Of Salad Into A Slightly Larger-sized Bowl Filled Halfway With Ice To Keep The Salads Cold And Fresh.

Time: 25m

Yield: 5 serving(s)

Number Of Ingredients: 10

  • Cook macaroni according to package directions; drain and rinse with cold water until completely cool.
  • In large bowl, combine Hellmann's® or Best Foods® Real Mayonnaise, vinegar, Mustard, sugar, salt and pepper.
  • Stir in macaroni, celery, green pepper and onion.
  • Serve chilled or at room temperature.
Nutrition Facts:

  • 8 large lemons
  • 2 cups sugar
  • 2 cups water
  • 1-1/2 cups superfine sugar
  • 1-1/2 cups semisweet chocolate chips
  • 2 tablespoons shortening

Candied Lemon Peel

Desserts , Fruit Dessert Recipes , Lemon Dessert Recipes , Bon Appétit , Low Fat , Lemon , Boil , Low Cal , Low Cholesterol , Simmer

Author: Taste Of Home

This Old-fashioned Candied Lemon Peel Can Also Be Used A Garnish For Other Desserts. The Sweet-tart Taste Is Delightful.-betty Slivon, Sun City, Arizona

Time: 2h35m

Yield: 1 pound.

Number Of Ingredients: 6

  • With a sharp knife, score each lemon, cutting peel into four wedge-shaped sections. Loosen and remove peel with a spoon (save fruit for another use)., Place peel in a large heavy saucepan and cover with cold water., Bring to a boil. Cover and cook for 30 minutes. Drain and repeat. Cool for 5 minutes. Carefully scrape off excess pulp from peel. Cut the peel into 1/4-in. strips., In another saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved. Add lemon strips. Bring to a boil. Reduce the heat; simmer, uncovered, for 50-60 minutes or until peels are transparent, stirring occasionally., Using a slotted spoon, transfer strips to wire racks placed over a baking pan. Let stand for 1 hour. Sprinkle superfine sugar into an ungreased 15x10x1-in. pan. Sprinkle strips over sugar; toss to coat. Let stand for 8 hours or overnight, tossing occasionally., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip one end of each strip into chocolate mixture; place on waxed paper until set. Store in an airtight container for up to 2 weeks.
Nutrition Facts:

Calories 96 calories, Fat 3g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 0 protein.

  • Salt to taste
  • 3 tablespoons olive oil
  • 3 or more cloves garlic, lightly smashed and peeled
  • 3 or more anchovy fillets
  • 1 28-ounce can whole plum tomatoes
  • Freshly ground black pepper to taste
  • 1/2 cup pitted black olives, preferably oil-cured
  • 2 tablespoons capers
  • Crushed red pepper flakes to taste
  • 1 pound linguine or other long pasta
  • Chopped fresh parsley, oregano, marjoram or basil leaves for garnish, optional

Pasta Puttanesca

Gourmet , Dinner , main-dish , Main course , World Cuisine Recipes , European , Tomato , Italian , Pasta , Capers , Summer , Basil , Quick & Easy , Healthy , appetizer , High Fiber , Low Cholesterol , Blender , Olive , pastas

Author: Mark Bittman

There Are Almost As Many Explanations For The Origins Of Pasta Puttanesca As There Are Ways To Make It. Ostensibly A Sauce Invented And Made By Prostitutes, It Was Designed To Lure Customers With Its Powerful Aroma. Whatever The Origin, No Better Cold-weather Pasta Sauce Has Come Down To Us. Puttanesca Can Be Made Completely With Ingredients From The Larder; In Fact, It Can Be Prepared Entirely Without Ingredients That Require Refrigeration, Though A Bit Of A Fresh Herb At The End Does Help. The Basis Is A Garlicky Tomato Sauce; Canned Tomatoes Are Preferable Here. This Is Brought To A High Level Of Flavor By The Addition Of Anchovies, Capers And Olives. Red Pepper Flakes Make Things Even Better. The Whole Process Is Ridiculously Easy.

Time: 30m

Yield: 3 to 6 servings

Number Of Ingredients: 11

  • Bring pot of water to boil and salt it. Warm 2 tablespoons oil with garlic and anchovies in skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden.
  • Drain tomatoes and crush with fork or hands. Add to skillet, with some salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir in olives, capers and red pepper flakes, and continue to simmer.
  • Cook pasta, stirring occasionally, until it is tender but not mushy. Drain quickly and toss with sauce and remaining tablespoon of oil. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.
Nutrition Facts:

@context http, Calories 384, UnsaturatedFat 7 grams, Carbohydrate 63 grams, Fat 9 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 539 milligrams, Sugar 6 grams

  • 1/4 lb fresh mushrooms
  • 1 (28 ounce) can Italian tomatoes, seeded, juice reserved
  • 1 tablespoon olive oil
  • 1 tablespoon butter or 1 tablespoon margarine
  • 4 garlic cloves, minced
  • 1 lb scallops (bay or sea)
  • 2 tablespoons red wine
  • 2 tablespoons parsley, chopped
  • 1 tablespoon lemon juice
  • 1/4 teaspoon oregano
  • 1/4 teaspoon basil
  • salt
  • pepper

Scallops Provencale

World Cuisine Recipes , European , Low Cholesterol , French

Author: Mersaydees

This Is Based On A Recipe From The Cookbook That Came With My Kitchenaid Mixer. The Introduction States, "fresh Scallops And Mushrooms Simmered In A Light But Spicy Tomato Sauce," And "when Selecting Scallops, Choose Ones That Are Translucent And Shiny In Appearance And Have A Sweetish Aroma." Serve With Hot Cooked Rice Or A Loaf Of Crusty Bread.

Time: 30m

Yield: 4 serving(s)

Number Of Ingredients: 13

  • Slice mushrooms and set aside.
  • Chop tomatoes.
  • In 12-inch skillet over medium heat, heat butter and olive oil.
  • Add garlic and saute 1 minute.
  • Add scallops and saute 1 minute.
  • Add mushrooms and cook another minute.
  • Stir in tomatoes with their juice, red wine, parsley, lemon juice, oregano, basil, salt, and pepper.
  • Reduce heat and simmer 5 to 7 minutes.
  • Serve immediately.
Nutrition Facts:

  • 1 1/2 tablespoons olive oil
  • 1 1/2 lbs sea scallops
  • 2 cups dry white wine
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 2 tablespoons minced parsley
  • fresh ground pepper

Savory Sea Scallops In White Wine Sauce

Low Cholesterol

Author: Polly Salama

This Is Such An Easy Dish But With Great End Results! I Serve It With A Pasta Such As My Recipe #55679. Yummy!

Time: 15m

Yield: 4 serving(s)

Number Of Ingredients: 8

  • Heat oil in heavy skillet over high heat.
  • When oil begins to smoke add scallops.
  • Sear each side for one minute or until each side is golden brown.
  • Add 1/2 cup of wine and lower heat to medium.
  • Simmer for 2 minutes.
  • Remove scallops from pan.
  • Add remaining wine and lemon juice,and garlic.
  • Bring to a boil and reduce by half.
  • Add butter, parsley and season with pepper.
  • Place scallops on a plate and smother with sauce.
  • Serve.
Nutrition Facts:

  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon black pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1 tablespoon garlic powder
  • 1 tablespoon minced garlic clove
  • 1 teaspoon salt

Carrabba's Italian Dip Mix

Low Cholesterol

Author: Cutecuts In S.w. Fl

Make And Share This Carrabba's Italian Dip Mix Recipe From Food.com.

Time: 10m

Yield: 8 tbls

Number Of Ingredients: 9

  • Grind together and put 1 tablespoon of mixture on plate.
  • Pour extra virgin olive oil over and mix together with mixture.
  • Dip warm french bread in the mixture.
Nutrition Facts:

Calories 12.2, Fat 0.2, SaturatedFat 0.1, Sodium 293.4, Carbohydrate 2.7, Fiber 0.9, Sugar 0.2, Protein 0.6

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