6,311 low cholesterol recipes

Honey orange chicken legs baked with a glaze of orange juice, honey, Worcestershire sauce, and mustard. Skinless chicken legs basted until fork-tender and golden brown.

Make your own snacks rather than buying from a bulk store or box. Store bought packaged snacks always have huge amounts of salt, reduce the sodium by making your own.

Fresh salsa fresca with tomatoes, tomato juice, jalapeno, serrano chile, cilantro, and garlic. A double-heat Mexican salsa that needs 2 hours to chill for the flavors to meld.

Creamy shrimp and pistachio spread made with blended cottage cheese, lemon juice, and onion powder. A no-cook appetizer for crackers or chips that chills in an hour.

Hot honey rub combines horseradish, hot paprika, soy sauce, and honey into a 4-ingredient marinade for chicken and pork. Sweet, savory, and just-spicy enough to upgrade the grill.

Tomato butternut soup with pureed squash and chunky diced tomatoes, simmered in soy milk with fresh ginger. A creamy, vegan-friendly soup with half-smooth, half-chunky texture.

Crisp cucumber, slivered fennel, and tart Granny Smith apple tossed in an orange-mint walnut oil vinaigrette. A refreshing no-cook salad ready in 15 minutes.

Tahini and hazelnut dip with pan-roasted hazelnuts, garlic, lemon juice, and sesame paste. A nutty, creamy vegan dip with rich toasted flavor that deepens overnight in the fridge.

Grilled beef back ribs steamed in foil packets then finished over coals with a spicy ketchup sauce spiked with cinnamon, hot sauce, and crushed red pepper.

Old-fashioned sour cucumber pickles brined in vinegar, sugar, dry mustard, and alum with no cooking required. A three-month cold-cure refrigerator pickle.

Traditional Cree pea soup with soaked green peas, celery leaves, and savory herbs, thickened with hominy grits for a hearty Indigenous comfort soup.

Chinese-style stir-fried salad greens with lettuce, cucumber, tomatoes, and bell pepper wok-tossed with garlic, vinegar, and sugar until just wilted.

Slow-simmered venison tongue with bay leaves, cloves, and red pepper flakes. A nose-to-tail wild game classic served hot with wine sauce or cold and sliced thin.

Plantain casserole with green plantains sauteed in peanut oil, tossed with tomato, and slow-baked until tender. A simple Caribbean-style dish with just five ingredients.

Ginger-infused rice made by frying fresh minced ginger in oil before simmering with short-grain rice. A fragrant, simple side dish that pairs with stir-fries, curries, and grilled meats.

Easy stuffed red snapper layers fish fillets over sauteed onion and tops with cornbread stuffing for a four-ingredient Southern-style baked dinner. Ready in under an hour.