10,000 cholesterol recipes

This Bialy recipe turns out chewy with just the right amount of onion filling; it freezes and reheats brilliantly.

Single-serving miso soup with tofu, scallions and optional wakame. Ready in 10 minutes with just a kettle and a bowl. Low-fat, vegetarian, and deeply savory.

Spanish potato salad with new potatoes tossed hot in olive oil, white wine vinegar, crushed garlic, and sweet red pepper. No mayo, served warm with chives. Ready in 30 minutes.

Dairy-free tofu cream cheese flavored with lime juice, dill, and caraway seeds. Just blend until smooth and spread on bread or baked potatoes. Vegan, high-protein, and ready in minutes.

Add a new look to your dinners with this succulent dish that is perfect to serve when that special someone is coming over for dinner.

Homemade instant soup mix with powdered milk, chicken bouillon, dried vegetables, and savory. Just add boiling water and instant rice for a creamy mug of soup in 5 minutes.

Mexican baked beans, dried white beans baked low and slow in a tomato sauce with jalapenos, bell pepper, onion, chili powder, cumin, and a touch of molasses. Vegetarian, dairy-free, deeply spiced.

Pecan angel pie folds toasty pecans and graham cracker crumbs into stiff meringue, then bakes into a chewy-crisp dessert topped with whipped cream or ice cream. No flour, no fat in the base, just nuts and crumbs holding sweet meringue together.

Grilled Turkey Breast with Apricot Plum Sauce recipe

Tender artichoke hearts baked in creamy mozzarella and parmesan with garlic, golden-topped hot dip ready in 35 minutes for any cracker

Homemade water bagels with just five ingredients: flour, yeast, sugar, salt, and water. Shaped by hand, boiled, then baked for that chewy, dense New York-style crust.

Polenta and vegetable bake layers prepared polenta slices with sauteed eggplant, zucchini, and spinach in marinara, topped with melty mozzarella. A naturally gluten-free, lighter take on eggplant parm.

French hazelnut meringue biscuit with finely ground filberts folded into whipped egg whites. Baked hot and fast for a light, nutty base layer that's a pastry chef's secret weapon.

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So fabulous! The longer it sits in the fridge, the better it tastes!

Maple oatmeal loaf for the bread machine, with quick oats, bread flour, real maple syrup, and active dry yeast. A hands-off whole-grain breakfast loaf.