10,000 low cholesterol recipes

Grilled Cornish hens with a honey-cumin plum rub tucked under the skin, served on baby spinach with grilled plums and balsamic vinaigrette. A showstopping summer grill dinner.

Falafel patties pan-fried from cooked chickpeas with cumin, coriander, garlic, and parsley, then tucked into pita with homemade harissa. A quick vegan main that lands in 30 minutes.

Urad dal ki roti folds spiced black gram lentils right into the dough, then pan-fries into hearty North Indian flatbread studded with green chilies, onion and tangy pomegranate seeds.

Easy Mexican rice with carrots, peas, picante sauce and canned tomatoes with green chilies. A one-pot vegetarian side dish that's ready in under an hour.

Banana orange yogurt muffins are a healthy oat-based breakfast bake with mashed banana, fresh orange zest, plain yogurt, and chopped dates. Lower-fat with egg whites, ready in under an hour.

Vegan. I always wondered how would chanterelles taste with typical ingredients of Chinese cuisine. Now I know. Of course I wouldn't be myself if I didn't make it my way.

Lighter peanut butter chip brownies use prune puree instead of butter for moisture, with egg whites for structure. Fudgy chocolate brownies studded with peanut butter chips, no oil required.

Refrigerator pickled mushrooms: button caps simmered to firmness then jarred in a sweet-tart vinegar marinade with peppercorns and bay leaves. Eastern European style for canapes, salads, and antipasto.

Ulundu vadai, crispy South Asian urad dal fritters shaped into little doughnut rings, spiced with chili, curry leaves, and ginger, then deep-fried golden. Crunchy outside, fluffy within, with chutney.

Not only kids love these delicious energy bars, but also grown-ups can't get their hands off these goodness.

An American invention, this pasta salad is done right. Caramelized fennel and red onions with sun-dried tomatoes with a light vinaigrette.

Baba ghannuj eggplant appetizer baked whole and mashed with tahini, garlic, lemon juice, and a drizzle of olive oil. The vegan Middle Eastern dip that turns one eggplant into a dinner-table star.

These classic yet delicious rum balls are always one of holiday's favorites in many family. They are so easy to make and too yummy to stop addiction.

Make your own Matzo bread for use in recipes, or as a low-sodium cracker with great crunch. Perfect for scooping up hummus or dips.

Fiber-packed bran muffins loaded with frozen blueberries and made light with buttermilk and applesauce. Hearty breakfast muffins under 120 calories each.

Crockpot Cincinnati chili made with lean chicken, simmered low with chili powder, a hit of unsweetened chocolate, and warm cinnamon and cloves. The Queen City classic, set-and-forget in the slow cooker.