4,011 low cholesterol recipes

Uses leftover slow cooked brisket to make the sloppy joes.

Vegan maple rum rice creme made with short grain rice, soy milk, and maple syrup pureed smooth, served with a cocoa-honey chocolate sauce. A dairy-free, low-fat dessert.

Smoky kidney bean and corn chili piled over crispy puffed flour tortillas with melted Monterey Jack. Vegetarian, low-fat, and on the table in 30 minutes.

Frosty peach banana smoothie with low-fat vanilla yogurt, wheat germ, and orange juice. A thick, creamy fruit smoothie packed with fiber and protein.

Feijão preto is a Brazilian-style black bean stew slow-simmered with onion, garlic, orange, tomato and coriander, served over brown rice with toasted bread crumbs and orange slices.

Bread machine peanut butter bread with creamy peanut butter, brown sugar, and bread flour. Soft, lightly sweet sandwich loaf perfect for PB&J.

Whole wheat English muffins topped with a seasoned cottage cheese and wheat germ spread, fresh tomato, and broiled cheddar strips. A high-protein open-faced melt ready in 15 minutes.

Turkish-style marinated roast peppers charred until blackened, peeled, and bathed in a sharp garlic-vinegar dressing. Smoky, silky vegetable side served at room temperature.

Classic French onion soup with slow-browned onions in olive oil, topped with toasted bread and bubbly Gruyere cheese. Simple, warming, and ready in under an hour.

Gujarati-style green beans with popping mustard seeds, garlic, and dried red chili. A quick Indian side dish that's savory, slightly sweet, and full of aromatic spice.

Freezer pickles preserve cucumbers, celery, bell peppers, cauliflower, and carrots in a sweet vinegar brine. No-cook, no-can pickling method that yields ready-to-eat sweet pickled vegetables. Makes 8 quarts.

Dry potato curry with mustard seeds, turmeric, cumin, and fresh ginger. Parboiled red potatoes tossed in a sizzling spice base for a sauceless Indian side dish ready in 35 minutes.

Gold medal caramel bars layer a chocolate cake mix base with caramel topping and chocolate chips, then crumbled cake mix streusel. Four-ingredient potluck bars for the cookie swap.

Fiery salsa: fresh pico de gallo with ten jalapenos, tomatoes, onion, cilantro, lime, and lemon. Made ahead and chilled overnight for the bold heat to develop fully.

Potato soup with lemons: a bright, golden purée flavored with lemon zest, ginger, and slow-simmered onion. A naturally creamy potato soup with zero dairy.

A low-fat vegetable soup loaded with zucchini, mushrooms, spinach, leeks, and stewed tomatoes, spiked with chili powder and oregano. A crumble of blue cheese on each bowl adds a savory finish.