3,754 cholesterol recipes

Wild pecan rice salad with chicken pairs nutty Louisiana wild pecan rice with cubed chicken, avocado, cherry tomatoes, and toasted pecans. Finished with a creamy chickpea-sesame vinaigrette.

Old-fashioned sweet crispy pickles brined for 14 days then finished in a cinnamon-clove vinegar syrup. A heritage canning recipe that rewards patience with the crunchiest, sweetest pickles you'll ever jar.

Southwestern pasta sauce with sherry-sauteed garlic and shallots, sun-dried and fresh tomatoes, jalapenos, and fresh herbs. No oil, no cream, just bright pantry flavors over your favorite noodles.

Whole onions stuffed with red lentils, dates, walnuts, raisins, and yogurt in this Bedouin-inspired vegetarian dish. Baked until golden and served with saffron rice or bulgur.

Hearty lentil vegetable stew with turnips, leeks, and fresh rosemary. One-pot comfort food simmered until tender, finished with bright lemon juice and parsley.

A hearty whole wheat bread machine loaf packed with apple juice, grated apple, applesauce, and cinnamon for naturally sweet breakfast toast.

Spiced black beans, corn, and salsa baked under a golden cornmeal crust. This lightened-up Southwestern bean pie is hearty, oil-free, and full of smoky cumin flavor.

Earthy kasha bread baked in your bread machine with buckwheat flour, whole wheat, and raisins pureed into the dough. Apple juice concentrate adds natural sweetness. A wholesome, nutty loaf.

Add more toppings to your burger with this sweet and delicious condiment made from bell peppers.

A simple whole wheat bread machine recipe with just honey, flour, water, salt, and yeast. This rustic peasant loaf has a hearty crumb, nutty whole grain flavor, and a crispy, golden-brown crust.

Simple cornbread with whole wheat flour, cornmeal, honey, and real corn kernels blended into the batter. No eggs, no butter, no dairy for a vegan-friendly loaf.

Smoky ancho-spiced cornbread flapjacks studded with sweet red onions and spiked with beer for the ultimate chili side that soaks up every drop of sauce.

Stacked flour tortillas layered with a spiced four-bean and lentil puree, melted Monterey Jack, and fresh garnishes. Think vegetarian Mexican lasagna, baked until bubbly.

Black bean and rice salad tossed with fresh lime juice, chopped tomatoes, and low-fat Italian dressing. A no-cook vegan salad that turns leftover rice into a filling lunch.

Big-batch red lentil soup spiced with cumin, coriander, jalapeño, and oregano, finished with cilantro and a tangy lime cream. Makes enough to eat now and freeze two-thirds for later.

A fat-free whole wheat bread machine loaf with real popped popcorn kneaded right into the dough. Honey-sweetened with a subtle corn flavor and a surprisingly tender crumb.