10,000 low cholesterol recipes

A favorite among kids and kids at heart is the Colonel’s Mac aroni and cheese which was originally made fresh daily. Now it comes premade and is cooked in an oven, like it originally as when it was made fresh.

Bread machine cinnamon apple bread made with applesauce, whole wheat flour, rolled oats, and raisins. No sugar added, no eggs, no butter. Just dump and press start.

This would probably be really good with cauliflower or zucchini instead of eggplant.

Bulgur wheat pilaf with dried figs, orange juice, sherry, and toasted sesame seeds. A nutty, fruity grain side dish with California flair.

Potage Mongol blends condensed tomato soup and green pea soup into one elegant bowl, finished with dry sherry. A classic 4-ingredient soup ready in 30 minutes.

Classic succotash with fresh corn, lima beans, sweet onions, tomatoes, and torn basil. A simple Southern-American summer side dish that showcases peak-season produce in a single skillet.

Pickled cherries with stems on, packed in apple cider vinegar brine sweetened with brown sugar. A cocktail garnish, charcuterie board star, and salad topper that keeps for months.

Apricot coconut balls are no-bake holiday candies with just four ingredients: dried apricots, shredded coconut, sweetened condensed milk, and a powdered sugar coating. Ready in 20 minutes.

Flaky cod fillets nestle in a bright tomato-wine sauce spiked with garlic and thyme, then finish in the oven with tender wilted spinach for a light, protein-packed dinner ready in under 30 minutes.

Authentic Mangalore pineapple curry with dry-roasted sesame, fenugreek, coconut, and a mustard seed tadka. A sweet, spicy, and tangy South Indian side dish ready in under an hour.

Honey-soaked almond turnovers with a cinnamon-spiced filling wrapped in oil-based pastry dough. These Greek-style travados are baked golden, then bathed in warm honey syrup for a sticky, nutty bite.

Braised leeks with celery in a reduced celery-honey sauce. A clean, virtually fat-free vegetable side that lets the alliums and herbs do the talking.

Classic French court bouillon with onion, carrot, celery, leek, fennel, thyme, and peppercorns. This aromatic poaching liquid is a building block for cooking fish, shellfish, and delicate proteins.

Pureed lentil soup simmered with cumin, coriander and saffron, finished with a squeeze of fresh lemon. A silky, spice-warmed vegetarian bowl that turns pantry staples into something genuinely soulful.

Cold peanut noodles tossed in a blended peanut sauce with soy, garlic, sesame oil, and cayenne. Topped with steamed carrots, snow peas, cucumber, and green onions.

Chocolate raspberry cream torte: a light chocolate wacky cake layered four high with raspberry jam and pink raspberry cream filling. An impressive-looking dessert made with pantry staples and no eggs.