Has your doctor been bugging you to make a change in your diet to help keep your cholesterol in check?

Well here’s the good news: you don’t have to sacrifice the happiness you find in food in order to stay healthy!

There are plenty of great low cholesterol recipes for you to try out to both satisfy yourself at mealtime and satisfy the doctor after your lab test results come back.

Take a look at some of the recipes we’ve gathered here for you:

Low Cholesterol Recipes to Try

1. Spicy Turkey and Green Bean Stir Fry


Spicy Turkey and Green Bean Stir Fry

Let’s kick off this first low cholesterol recipe with its ingredients:

1 1/2 cups of basmati rice

1 1/2 pounds of trimmed green beans

3 tablespoons of vegetable oil

1/2 a teaspoon of sugar

3/4 pound 99-percent lean ground turkey

1 clove of minced garlic

1 small half-sour pickle, finely chopped

2 teaspoons of Asian chili paste, such as sambal oelek

1 cup of fat-free low-sodium chicken broth

2 tablespoons of low-sodium soy sauce

1 tablespoon of dry sherry or rice vinegar (not seasoned)

2 teaspoons of cornstarch

Step 1: Put water in a large pot and bring it to a boil. Stir in the rice and boil it until tender, which will be about 18 minutes. Drain well and keep warm.

Step 2: Preheat the broiler in the meantime. Pop the green beans, 1 1/2 tablespoons of vegetable oil, and the sugar on a rimmed baking sheet. Stirring only once, broil the beans until they are tender and charred – that’ll take about 8 minutes.

Step 3: Heat the other 1 1/2 tablespoons of vegetable oil in a large skillet set over high heat. Add in the turkey to cook, breaking it up  with a wooden spoon. Cook until browned, for about 3 minutes. Then add in the garlic, pickle, and chili paste and cook until the garlic is slightly golden (about 3 minutes).

Step 4: Take the chicken broth, soy sauce, sherry, and cornstarch and whisk them together in a bowl. Then add the green beans into the skillet with the turkey mixture from Step 3 and cook while stirring for a minute. Add the soy sauce mixture after, stirring occasionally, until the sauce thickens a bit – that’ll be about 3 more minutes. Serve with the rice.

2. Parmesan Potato Pancakes


potato pancakes

This recipe makes use of your leftover mashed potatoes. Other ingredients include:

2 cups of leftover mashed potatoes

2 tablespoons of chopped fresh chives or green onions

3 tablespoons of vegetable oil

1 large egg white

1/4 a cup of seasoned breadcrumbs

2 tablespoons of grated fresh parmesan cheese

2 tablespoons of olive oil

Step 1: Get the potatoes, chives, egg white, and 2 tablespoons of breadcrumbs into a large bowl and mix.

Step 2: Mix another 2 tablespoons of breadcrumbs with the cheese on a small plate. Divide the potato mixture from Step 1 into 8 equal 1/4 -cup portions, dredge in the breadcrumb mixture, and shape each portion into a quarter-inch thick patty.

Step 3: Heat a teaspoon of oil in a large nonstick skillet. Cook 4 patties t a time for 3 to 4 minutes on each side or until golden. Serve the pancakes hot with applesauce and low-fat sour cream if you want.

3. Arugula and Goat Cheese Pizza


goat cheeze pizza

This recipe makes use of your leftover mashed potatoes. Other ingredients include:

1/4 cup of coarsely chopped walnuts

2 teaspoons of olive oil

1 cup of thinly sliced red onion

1 8-ounce whole wheat pizza crust

1 cup of halved grape tomatoes

1/4 teaspoon of salt

1/4 teaspoon of freshly ground black pepper

1 1/2 ounces of sliced goat cheese

3/4 cup of loosely packed baby arugula

Step 1: Preheat the oven to 450 degrees Fahrenheit. Toast the walnuts on a baking sheet for 3 to 4 minutes or until fragrant and lightly browned. Put them on a plate and let cool.

Step 2: Heat a teaspoon of oil in a nonstick skillet over medium heat, then add the onions. Cook for 6 to 8 minutes or until the onion is soft and golden. Stir occasionally.

Step 3: Put the crust on a baking sheet coated in cooking spray. Top with walnuts, onions, and tomatoes. Season with salt and pepper and arrange the goat cheese on top.

Step 4: Bake the pizza for 7 minutes or until the crust is golden, crisp, and warmed through. Scatter arugula on top, and drizzle with the remaining oil. Let it cool and then cut into the pizza wedges you know and love. 

4. Savory Squash, Carrot, and Ginger Soup


squash,carrot,ginger soup

This recipe makes use of your leftover mashed potatoes. Other ingredients include:

2 teaspoons of olive oil

4 carrots, peeled and chopped

1 small white onion, peeled and chopped

1 minced garlic clove

3 tablespoons of diced peeled fresh ginger

1 cup of cubed peeled butternut squash

1 diced peeled apple

1 diced peeled apple

4 1/2 cups of vegetable broth

1 1/2 teaspoons of sea salt, plus more to taste

1 twelve-ounce can of light coconut milk

1 diced peeled pear, for garnish

2 teaspoons of minced chives, for garnish

4 slices of toasted whole-wheat bread

Step 1: Heat oil over medium heat in a 2-quart stock pot. Sauté carrots and onions until softened. Add the garlic, ginger, butternut squash, and apple then sauté until
fragrant.

Step 2: Add the broth and salt to the pot. Turn the heat down to medium-low and simmer the mixture with the pot covered for 45 minutes or until the veggies are tender.

Step 3: Pulse the mix in a blender or food processor until smooth. Add coconut milk, then salt to taste.

Step 4: Garnish the soup with the diced pear and chives if you want. Serve with one slice of toasted bread (this recipe makes 4 servings). 

5. Fish Amandine


Image come from Eating Well

A big fan of fish? Try this recipe on for size.

4 4-ounce fresh or frozen skinless tilapia, trout, or halibut fillets, ½ to 1-inch thick (pick the fish you like the best, or heck go for all three)

1/4 cup of buttermilk

1/2 a cup of panko breadcrumbs or fine dry breadcrumbs

2 tablespoons of fresh chopped parsley or 2 teaspoons of dried parsley flakes

1/2 a teaspoon of dry mustard

1/4 teaspoon of salt

1/4 cup of sliced almonds, coarsely chopped

2 tablespoons of grated parmesan cheese

1 tablespoon of melted butter

1/8 teaspoon of crushed red pepper

Step 1: If your fish is frozen, naturally you'll have to thaw it. Preheat the oven to 450 degrees Fahrenheit. Grease a shallow baking pan. Rinse your fish, and pat dry with paper towels. Measure the thickness of your fish (this will be important for Step 3).

Step 2: Pour the buttermilk into a shallow dish. In another shallow dish, mix your breadcrumbs, parsley, dry mustard, and salt. Dip your fish (both sides) into the buttermilk, and then into your crumb mixture. Put the coated fish in the prepared baking pan.

Step 3: Sprinkle the fish with the almonds and parmesan cheese and drizzle the fish with the melted butter. Next sprinkle the crushed red pepper. Bake for 4 to 6 minutes per half-inch thickness of fish or until the fish flakes easily when scraped with a fork.

6. Ginger Chocolate Chunk Ice Cream Sandwiches


ginger chocolate chunk ice cream sandwiches

We bet you’re ready for dessert right about now. You’ll want this ice cream sandwich recipe, we’re sure.

2 cups of softened vanilla light ice cream

1 ounce of bittersweet chocolate, coarsely
chopped

1 ounce of crystallized ginger, chopped into
1/4-inch pieces

12 chocolate wafer cookies or chocolate graham crackers

Step 1: Combine the ice cream, bittersweet chocolate, and ginger in a bowl and mix it all together with a rubber spatula or wooden spoon. Arrange 6 of the chocolate wafers on a baking sheet and plop about a ¼ cup of the ice cream mixture onto each wafer. Lightly press another wafer on top of each ice cream dollop so they form ice cream sandwiches. Cover the whole baking sheet of sandwiches with plastic wrap and freeze for at least 2 hours before serving.

Ready to Impress with Your Newfound Low Cholesterol Recipes?

From snacks to salads, soups and wraps, from desserts to dinners – there are great low cholesterol recipe options to sub out for all meals and times in your day.

Don’t just keep these recipes to yourself, share them around with your friends and have a great meal while keeping your cholesterol hovering in acceptable levels.

We’re sure they’ll thank you.

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