10,000 low cholesterol recipes

Make your own tasty dill mustard with this simple recipe that's easy to follow and understand.

Thai salad featuring pomelo or grapefruit segments tossed with shredded chicken, shrimp, peanuts, and a spicy lime-fish sauce dressing.

Spinach salad is a little plain, in this recipe, we add figs and walnuts into it, much more flavour. And much more nutrition!

Old-fashioned mustard pickles with cauliflower florets and whole onions in a tangy turmeric-mustard dressing. A classic canning recipe for your pantry shelf.

Another scrumptious and tasty casserole that is bound to be one of your family's favorites!

Tried this recipe last weekend for football snacks and the guys comments were: TOP SHELF, NUMBER ONE, CAN'T GET NO BETTER, MO' SHRIMP NEXT WEEK etc... Great flavors.

A no-bake watermelon Jello pie with whipped topping in a graham cracker crust. Pink, fluffy, and refreshing. Swap in any Jello flavor or go sugar-free for a lighter version.

Hot quinoa breakfast cereal with sliced apples, raisins, and cinnamon. A protein-packed, gluten-free alternative to oatmeal ready in 15 minutes.

Mexican escabeche-style pickled vegetables with carrots, cauliflower, zucchini, jalapeños, and olives in a tangy herbed vinegar brine. Chill overnight and serve as a zesty side.

A make-ahead beef roast with a caper sauce. Thinly sliced and arranged on a plate or cubed and served as an appetizer.

Bright red cinnamon-spiked Christmas pickles made from cucumber rings soaked in lime water, boiled with red hots candy, and canned in a sweet syrup. A multi-day Southern canning tradition.

Ground beef pepper steak with seared patties and soy sauce-garlic green peppers. Seven ingredients, 20 minutes, and a budget-friendly riff on Chinese pepper steak.

Rotel spaghetti sauce: classic Italian-style red sauce with a kick from canned Rotel tomatoes and green chilies. Onion, garlic, basil and oregano in olive oil, finished with a splash of white wine.

Try this exotic salad that will satisfy both your hunger and tastebuds!

This is the best prime rib ever! My whole family is addicted to it. The flavor of the meat is unbelieveable and the temperature of the meat is perfect. I usually use extra garlic just because I love it so much and it is still not overpowering. I also add beef broth once I remove the prime rib from the pan and make an aujois gravy. My family and I will enjoy this for many years to come.

Low-fat cornbread made with applesauce instead of butter and egg whites in place of whole eggs. The preheated pan trick delivers a golden, crispy bottom crust every time.