9,912 low cholesterol recipes

Lemon olive oil basting sauce with garlic, oregano, and lemon zest. A bright, Mediterranean-style sauce for grilling chicken, lamb, pork, or fish.

Egyptian lentils (koshari) with rice and elbow macaroni topped with spicy tomato-vinegar sauce and crispy caramelized onions. A hearty vegan comfort dish.

Asparagus spears wrapped in bologna with a Dijon mustard and mayo spread, microwaved until hot. A quick diabetic-friendly appetizer ready in 12 minutes with just 4 ingredients.

Quick and easy biscuits that use up leftover ham after the holiday season.

Gluten-free almond cookies made from just three ingredients: almond paste, sugar and egg whites. Naturally flourless, chewy and intensely almond, shaped into balls or crescents and rolled in pine nuts. Classic Italian pignoli-style cookies.

Eggless chocolate zucchini bread made with egg substitute, cocoa powder, cinnamon, and shredded zucchini for moisture. Makes two loaves with a rich, fudgy crumb.

A simple and tasty side dish made with lentils and chopped celery and zucchini.

Boiled crayfish tails tossed with spinach, Belgian endive, blanched green beans, and fresh herbs, dressed in nutty hazelnut oil. A refined French-inspired seafood salad ready in 45 minutes.

Indian peas, potato, and eggplant curry with a blended garlic-ginger-chili-onion spice paste and turmeric. A simple vegetarian curry ready in 30 minutes.

A stovetop Christmas scent simmer pot with cinnamon sticks, whole cloves, bay leaves, lemon, and orange slices. Fill your home with warm holiday fragrance all day long. Reusable for days.

A unique and delicious bulgur recipe made with sweet bell peppers and zucchini.

Crepe blintzes filled with sweetened cottage cheese, Neufchatel, lemon zest, and vanilla, then pan-browned in a touch of canola oil. Served warm with non-fat yogurt, fresh berries, and a dusting of powdered sugar. Brunch favorite, lightened up.

Garlic buttered nuts pan-fried in butter, oil, and crushed garlic until golden and crisp. Blanched almonds and skinned peanuts finished with rock salt for a warm party snack.

Fresh clams steamed open with eight cloves of garlic, olive oil, white wine, chile pepper, and bread crumbs that thicken the broth into a scoopable sauce. Simple, rustic, and loaded with garlic.

Traditional aioli is made only with olive oil and garlic via a mortar and pestle but you can use a food processor.

Traditional homemade wine fermenting dried apricots with raisins, citrus slices, ginger, and yeast for 30 days before bottling.