4,011 low cholesterol recipes

Creamy garden vegetable soup made entirely in the microwave with cabbage, carrots, zucchini, corn, green beans, and fresh basil in a milk-based broth. Ready in 30 minutes, no stovetop needed.

Tangerine-berry fruit salad with sliced tangerines, blackberries, and blueberries on a creamy blended banana and sour cream base. A colorful no-cook fruit plate ready in 15 minutes.

Toasted garlic couscous sauteed in olive oil with chicken broth, cumin, and butter. A pilaf-style method that adds nutty depth in under 15 minutes.

Mixed bean casserole with four kinds of beans, cubed Spam, brown sugar, ketchup, molasses, and mustard baked low and slow. A classic potluck baked beans dish.

Traditional flour tortillas made with lard and warm milk for a soft, pliable wrap with that authentic Mexican-style chew. Five ingredients and a hot griddle, that's all it takes.

Layered banana, mixed fresh fruit, non-fat vanilla yogurt, and chopped walnuts assembled in 10 minutes. A light, no-cook dessert or breakfast parfait with no added sugar.

Light fettuccine Alfredo made with skim evaporated milk instead of cream. Parmesan, green onions, and parsley create a thick, creamy sauce without the heavy calories.

Frozen Christmas pudding made by folding brandy-soaked dried fruit with cocoa and orange zest into softened vanilla ice cream. A no-bake, make-ahead holiday dessert.

Lemony risotto with quartered artichoke hearts, sweet peas, fresh dill, and Parmesan stirred in at the end. A bright, herb-forward Italian rice dish that captures spring in every creamy spoonful.

Chocolate banana pie sets sliced bananas under chocolate pudding on a peanut butter rice cereal crust. A no-bake light dessert with three pantry-staple flavors stacked tall.

Marinated tofu club sandwich on whole wheat French bread with bell peppers, red onion, arugula, and homemade basil mayo. Herb-infused, no cooking required, and packed with Provencal flavor.

Santa Fe pumpkin soup blends canned pumpkin with enchilada sauce, fire-charred red peppers, and half-and-half for a creamy, smoky bowl with Southwestern heat. Topped with sour cream and fresh cilantro.

Dandelion soup made with fresh dandelion flowers simmered in a buttery roux-based milk broth with thyme, celery seed, and bay leaf. A creamy, foraged flower soup with earthy herbal flavor.

Roast chicken rubbed with cinnamon, cumin, and coriander served with a spiced mushroom, parsnip, carrot, and hazelnut stuffing plus a sherry pan gravy.

Caramel apple pie with cinnamon-kissed apples stacked over a pecan-studded crust, baked until bubbling, then drizzled with warm caramel and more pecans. Fall dessert at full volume.

A vibrant pasta salad loaded with steamed broccoli, cherry tomatoes, mushrooms, artichoke hearts, and feta in a creamy herb dressing made with cottage cheese and fresh herbs.