10,000 low cholesterol recipes

Easy to make but incredibly delicious. Perfect for a healthy life.

A classic Korean dish, seasoned vegetables are served with steamed rice and spicy sauce along with a small bowl of miso soup and kimchee.

Chocolate chip mini muffins meet bright orange zest in a lighter bake using skim milk, canola oil, and egg substitute. The classic chocolate-orange pairing in two-bite form.

Chipotle cornbread bakes in a hot cast iron skillet with puréed chipotles, applesauce, and buttermilk for smoky heat and a crisp crust. Low-fat Southwestern twist on classic cornbread.

This Korean inspired cucumber salad is sweet, sour and slightly spicy. Cucumber, sweet bell pepper, carrots and tofu sheets are tossed with rice vinegar, maple syrup, sesame oil and Korean chili pepper. A delicious and light side dish.

Yummy peanutbutter cookies that are easy to make and extremely tasty.

Start your summer off with a bang by trying this succulent dish that is sure to satisfy your tastebuds.

Next time when you need a dressing to toss a coleslaw or a fresh vegetable salad, give this quick, easy and tasty dressing a try, and you won't go back to any store-bought ones afterwards.

Arugula (Rocket) or Baby Spinach tossed with a flavorful warm mushroom and onion dressing. A perfect balancing of fresh clean flavor with a warm woodsy note from the mushrooms.

Chilled green pea soup blends sweet frozen peas with thyme, onion, and minute tapioca for a velvety low-fat, low-calorie soup that works hot or cold. The tapioca thickens without flour or cream. Five minutes of standing time, twenty minutes total cook.

Vegan cream of broccoli soup uses blended raw cashews and potatoes for body, no dairy required. Silky, plant-based, and ready in 35 minutes.

Enjoy the flavor of bread and the texture of cracker in these bread cracker that's made with whole wheat flour, yeast and cumin or fennel seeds.

Here's a great technique for grilling potatoes. By parboiling and skewering the potatoes you can deliver perfectly grilled on the outside and cooked on the inside.

Refrigerated biscuit dough is used in this recipe. Fill with your favorite jam or preserves, if you like.

A very light, refreshing yet tasty salad, it's also very easy to make. It can be served right away or let marinate in the frige for overnight, it tastes even better next day.

Love Korean food since I was in the university, kimchee is definitely one of my favorites, and any time go to a Korean restaurant, kimchee is one of the side dishes I must order, no question. Finally, the first time I made my own kimchee, and it turned out as good as the ones I had at any restaurant, here the recipe is!