Keeping "bad" cholesterol low can be a challenge. Make it easier with these healthy, low-cholesterol recipes for tasty soups, sides, main dishes, and so much more.
Even people who don't usually like squash have a soft spot for the acorn squash. The ribbed, dark-green skin of this winter squash hides a bright orange interior that is very low in saturated fat and cholesterol but packed with nutrition, including Vitamin A, Vitamin B6, thiamin and magnesium. It's also high in fiber. There are a variety of opinions about how to cook acorn squash. Some people like the old-fashioned method of slicing the squash in half, removing the seeds, filling the cavity with brown sugar and butter and baking it cut-side up. Others like to drizzle honey or maple syrup in the cavity after brushing the squash with melted butter.
Whether you call it a crisp, crumble, brown betty, buckle, grunt, slump, pandowdy or cobbler, deep-dish fruit desserts can be enjoyed by everyone -- even family members who are watching their weight or cholesterol. This recipe for how to make peach cobbler is a heart-healthy alternative to the cobblers grandma used to make, but it stays true to the freshness and taste you expect from a homemade fruit dessert. Made with "good" fat in the form of canola oil, skim-milk and less than a cup of sugar, this dessert will please the whole family, and no one will know it's actually good for them.
These huge sandwiches and their kicky sauce will satisfy the hungriest of your crew. To trim preparation time, substitute an 18-ounce package of frozen cooked meatballs (about 32 meatballs) for the homemade ones. Stir the frozen meatballs into the sauce to coat, then cook as directed.
Tender sliced steak dripping with real cheese sauce served on crusty bread may get your mouth watering but it doesn't exactly bring the word "healthy" to mind. You certainly won't think about health when you bite into this decadent sandwich; all you'll be thinking is how insanely good it tastes. But happily you'll know its good for you too moderate in saturated fat, with the goodness of whole grain and an excellent source of eighteen essential nutrients. The trick is to use lean meat, and serve it open-face to keep the portion smart.