8,336 low cholesterol recipes

Pumpkin potatoes mashed with butter and onion, served with crispy fried bacon. A simple French-inspired side dish with creamy, seasonal flavor.

A quick, fun Halloween soup made with artichoke hearts, celery, and rice with chicken. Just toss everything together, simmer, and serve with crackers.

Cathedral windows candy with melted chocolate chips, colored marshmallows, and powdered sugar rolled into a log and sliced to reveal stained glass-like cross sections. No-bake and freezer friendly.

Lentil and wheat berry salad tossed with fresh vegetables and herbs in a fat-free red wine vinegar dressing. High-fiber, vegan, and endlessly customizable with whatever produce you have on hand.

Roman bean soup with lima beans, fresh tomatoes, and a bright squeeze of lemon. Half-pureed for a rustic, creamy texture that feels like a warm Italian afternoon.

Blended red pepper pasta sauce made with sweet bell peppers, onions, garlic, and fresh basil. Oil-free, vegan, and ready in 45 minutes with vibrant color and flavor.

Sweet spiced crabapple pickles simmered in a cinnamon and clove syrup with vinegar and sugar, then canned in jars. An old-fashioned preserve that's tart, warm, and festive.

A basic stock made from poultry (usually chicken) that you can freeze and use instead of store bought.

Everyone loves ice tea, so treat your neighbors with this icy drink that will cool you off this summer!

Diet pizza loaded with zucchini, mushrooms, onion, and fresh tomatoes topped with non-fat mozzarella on crushed tomato sauce. A veggie-heavy, lower-fat homemade pizza.

Marinated asparagus salad with red pepper, red onion, and tangy raspberry vinaigrette. A make-ahead cold side dish that gets better overnight. No oil, naturally light.

Tart green mango, fresh lemongrass, and red chili slices create a bright Southeast Asian salsa that cuts through rich grilled meats and seafood in just 8 minutes.

Barley cheese soup with broccoli, carrots, pearl barley, and a creamy cheddar finish. A hearty 30-minute soup that's surprisingly filling thanks to chewy barley and melty cheese.

Try this scrumptious favorite that is considered a delicacy in the Outback.

Brazilian pepper and lemon sauce (molho de pimenta) with fresh lemon juice, chopped jalapenos, onion, and crushed garlic. A sharp, fiery condiment traditionally served alongside feijoada.

Classic beaver tails prepared the way old-time trappers did: blistered over hot coals, peeled, then roasted or boiled until tender. A traditional wild game preparation passed down through trapping cultures.