3,754 low cholesterol recipes

Reuben casserole layers crisped rye bread, corned beef, Swiss cheese, Granny Smith apples and sauerkraut with Dijon and mayo for a baked take on the deli sandwich classic.

A delicious dessert that's perfect to make when you're in a hurry!

Oranges in red wine sauce with cinnamon, cloves, and lemon, served chilled in a spiced wine syrup with julienned orange zest. An elegant French-style fruit dessert.

Cold avocado buttermilk soup pureed silky smooth with chicken broth and jalapeno. A no-cook chilled summer soup topped with sliced avocado, cilantro, and tortilla chips.

Savory whole wheat bread loaded with spinach, feta, and onions made effortlessly in a bread machine. Healthy Greek-inspired loaf for sandwiches or sides.

Traditional Indian side dish, tasty and easy to make.

Vegetarian lentil roast with ground nuts, corn flakes, applesauce, and sage, topped with tomato soup glaze. A hearty meatless loaf that slices like a traditional roast.

Sweet bell peppers stuffed with a scalloped corn filling of sauteed onion, green pepper, cilantro, and chili powder bound with egg whites and milk. A light vegetarian side that pairs with any summer main.

Red bean dip made with kidney beans, black pepper, and Tabasco blended smooth. A 4-ingredient, 10-minute dip served hot or at room temperature with chips or crackers.

Whole wheat sandwiches filled with creamy peanut butter mixed with applesauce, crispy bacon, and chopped fresh apple. Unexpected combo that works. Add lettuce for crunch.

Frijoles de olla are traditional Mexican pot beans simmered with whole garlic heads, onion, and cilantro. Simple black beans cooked from dried in their own broth, no soaking required.

Ravioli in roasted garlic broth with sauteed bell peppers, green peas, and golden garlic breadcrumb topping. A lighter, brothy take on stuffed pasta.

Fresh raspberry pie with chopped mint, baked in a double crust until golden and bubbling. Unexpected herb twist on classic fruit pie.

Spiced porridge cooked in milk with cinnamon, currants or raisins, and large flake oats. A warm, creamy breakfast ready in under 10 minutes on the stovetop.

June soup is a chunky split pea and summer vegetable soup brightened with lemony sorrel and built on a lemon-scented homemade chicken stock. Rustic, fresh, and left deliberately unblended so every vegetable keeps its bite.

A simple 4-spice Bengali garam masala blend of ground cardamom, cinnamon, cumin, and cloves. Warm, aromatic, and essential for authentic Bengali cooking.