10,000 low cholesterol recipes

My family of 3 boys and my husband refuse to eat anything "healthy"...well I made this tvp chili, but did not tell them what was in it. Well between the 4 of them they finished the pot. So excellent!! Easily used to "fool" non vegetarians!

Easy fudge brownies use a saucepan-melted sugar and buttermilk technique with Dutch-process cocoa for a glossy crackle top and dense fudgy interior. One-pan, ready in 40 minutes.

I customized the crunchy chocolate peanut butter bars into this recipe by adding some toasted oats, wheat germ and coconut flakes. They were super crunchy an delicious.

A quick and easy enchilada sauce that you can make in about 10 minutes.

Moosewood gazpacho: cold Spanish-style tomato soup with cucumber, red pepper, garlic, fresh herbs, and lime. Iconic vegetarian no-cook summer recipe.

Garam masala lamb kebabs marinated in spiced yogurt with ginger, garlic, and fresh coriander, then grilled until charred and finished with a dusting of warm, toasted garam masala. Includes a from-scratch spice blend.

Southern buttermilk biscuits baked in a screaming-hot cast iron skillet for crisp golden bottoms and pillowy tender insides. Old-school technique with Crisco, baking soda, and a quick knead.

Moist in the inside and chewy on the outside, the combination of applesauce and peanut butter makes these cookies absolutely tasty and addictive.

Hot gazpacho built on tomato juice, beef bouillon, peppers, onion, and a hit of Tabasco, heated fast in the microwave and topped with chopped fresh vegetables and croutons.

Feather biscuits (also called angel biscuits) use both yeast and baking powder for an unbelievably light, fluffy texture. The buttermilk dough can chill up to 3 days for make-ahead Sunday breakfasts.

A delicious dish made with broccoli florets, yellow squash, red cabbage and alfalfa sprouts.

Gave this recipe 5 star, because chocolate in between the layers, and chopped almonds were mixed into streusel, which made the bars taste heavenly delicious.

Love miso, the fermented flavor gives the dish incredibly delicious taste. I developed this recipe, and use miso and water as the base, add fresh Asian vegetables, and let boil for a few minutes. I always have the soup with some Korean Kimichi. Here the recipe is.

Honey roasted walnuts, dried cranberries and goat cheese are deliciously served with mixed greens, then tossed with a light mustard vinaigrette dressing. Yum!

5 bean soup simmers pinto, navy, red, great northern, and black-eyed peas with a smoky ham bone, tomatoes, and chili powder. Hearty, high-fiber, freezer-friendly bowl.

A refreshing, tasty and light salad is made with crunchy lotus roots, carrot, celery and wood ears, tossed with a flavorful soy-ginger dressing. Make it a day ahead, keep in the refrigerator overnight.