10,000 low cholesterol recipes

Hearty Mexican charro beans simmered from dried pintos with crispy bacon, fresh tomatoes, garlic, and cilantro. Soupy, smoky, and loaded with Tex-Mex flavor. Splash in a cold Tecate for extra kick.

Try this succulent dish that has a bit of zing to it because of the honey-spiced taste!

Swordfish Steaks with Mango & Avocado Salsa(Weir) recipe

Rasta redfish marinade is a Caribbean-style chutney made from unripe mangos, tamarind, malt vinegar, ginger, and hot chilies. Simmered, pureed, and ready to transform grilled fish.

Popcorn drop cookies with ground popcorn folded into stiff egg whites for a light, airy meringue-like cookie. A naturally gluten-free novelty cookie with a corny crunch and only six ingredients.

Roasted turkey breast glazed with honey, dry mustard, and apple juice concentrate. A three-ingredient glaze that caramelizes into a sweet, tangy crust.

Homemade bread dough enhancer made with lecithin, dried whey, diastatic malt powder, and ascorbic acid. Mix once, store in a jar, and add a tablespoon to any bread recipe for softer, higher-rising loaves.

Silken tofu replaces eggs and dairy in a tender, biscuit-style shortcake that's completely vegan yet still delivers the classic strawberry shortcake experience.

Hearty vegetarian barley soup with caramelized onions, apples, and apple cider for a sweet-savory bowl perfect for cool weather comfort.

This is one of my favorite recipe, very easy to make, and tastes very well.

Vegan red lentil lasagna loaded with broccoli, mushrooms, zucchini, and corn in a tomato-herb sauce, topped with a dairy-free nutritional yeast cheese sauce.

Open-faced grilled vegetable sandwich on walnut bread with hummus-tahini spread, shallot-Dijon vinaigrette, portobello, fennel, zucchini, and bell peppers. Vegetarian Mediterranean.

Get into the holiday spirit with this decorative cookie that is sure to have the kids hungry for more.

Fluffy marshmallow icing made with a hot sugar syrup, beaten egg white, and melted marshmallows. A billowy, cloud-like frosting that spreads smooth and sets with a soft, glossy finish.

Red cabbage slow-braised with toasted caraway seeds, currants, red wine, and vinegar until sweet and tangy. A vegetarian Northern European side that tastes even better the next day.

Chinese green bean casserole with crunchy bean sprouts, cream of celery soup, and crispy fried onions on top. Four-ingredient potluck side that lands somewhere between Midwest holiday classic and chop suey night.