With the hustle and bustle of daily life, many of us have found convenient ways to stay healthy while managing a career and a family. Sunday nights have been devoted to ‘meal prep’ cook-outs, where many people cook a large amount of food to portion out for their meals during the week.
Other times, we opt for the slow-cooker Crockpot meals to let cook during the day to have ready for supper. It seems that recipes have taken a turn for whatever is the fastest or easiest way to cook, which isn’t necessarily a bad thing.
But when we start combining low-fat, low cholesterol recipes and low-calorie recipes, it seems as if we have to somewhat abandon the “fast” part of cooking in order for it to be healthy.
However, there are plenty of quick recipe choices that keep your health in check. Below is a list focused on five low cholesterol recipes that have passed the “quick” test for cooking and preparation time.
Table of Contents
5 Low Cholesterol Recipes That taste Amazing
Dave Lieberman’s Hummus Dip
Hummus is deemed ‘heart healthy’ and can be paired with anything from pita chips to carrots and broccoli and even sandwiches and salad. The Food Network’s Dave Lieberman shares his hummus dip recipe (1), with an easy total cook and prep time of 10 minutes, yielding two cups of delicious hummus:
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish
- 1/2 lemon, juiced
- 2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish
- 2 cloves garlic, peeled
- 1 1/2 teaspoon salt
- 1/2 teaspoon dark Asian sesame oil
- 1/2 to 1 teaspoon ground cumin
- 12 to 15 grinds black pepper
- 1/4 cup water (try turapur water next time!)
- Paprika, for garnish
In a blender combine all the ingredients except the parsley and paprika to be used for garnish. Blend on low speed until smooth. You’ll have to stop the blender often to push down the ingredients. If the mixture is too dry and you’re having trouble blending it, add a few more tablespoons of olive oil to help things along.
Scrape the hummus onto a plate. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature.
Turkey & Tomato Panini
This delicious, low-cholesterol sandwich can easily be a go-to lunch choice that leaves you feeling full and healthy (2). The recipe calls for about 25 minutes of cook and prep time, and results in a good four servings:
- 3 tablespoons reduced-fat mayonnaise
- 2 tablespoons nonfat plain yogurt
- 2 tablespoons shredded Parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 teaspoon lemon juice
- Freshly ground pepper, to taste
- 8 slices whole-wheat bread
- 8 ounces thinly sliced reduced-sodium deli turkey
- 8 tomato slices
- 2 teaspoons canola oil
Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.
Combine mayonnaise, yogurt, Parmesan, basil, lemon juice and pepper in a small bowl. Spread about 2 teaspoons of the mixture on each slice of bread. Divide turkey and tomato slices among 4 slices of bread; top with the remaining bread.
Heat one teaspoon of oil in a large nonstick skillet over medium heat. Place two Panini in the pan. Place the medium skillet on top of the Panini, and then weight it down with the cans. Cook the Panini until golden on one side, about 2 minutes.
Reduce the heat to medium-low, flip the Panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining Panini.
The Spicy Tuna Wrap
Another one tasty recipe (2), the spicy tuna wrap is quick to make (25 minutes for four servings), convenient to take, and satisfies your appetite while still being a low cholesterol recipe.
- 1/3 cup low-fat mayonnaise
- 1 tablespoon hot sauce, such as Sriracha
- 1 scallion, chopped
- 2 cups cooked brown rice (instant for fast meal prep)
- 2 tablespoons rice vinegar
- 4 10-inch whole-grain wraps
- 3 cups watercress leaves
- 1 ripe avocado, cut into 16 slices
- 1 small carrot, cut into matchsticks
- Reduced-sodium soy sauce for dipping (optional)
Combine tuna, mayonnaise, hot sauce and scallion in a medium bowl. Combine rice and vinegar in a small bowl.
Spread one-fourth of the tuna mixture over a wrap. Top with 1/2 cup rice, 3/4 cup watercress, 4 avocado slices and one-fourth of the carrot matchsticks. Roll up and cut the wrap in quarters or in half. Repeat with the remaining filling and wraps. Serve with soy sauce for dipping, if desired.
Low Fat Mac and Cheese
A classic favorite, a user (3) shares a recipe that allows us to enjoy this pasta without a ton of fat. This recipe yields six servings, and shows an interesting way to replace butter with something a bit healthier.
- 12 ounces pasta
- 1 1⁄2 cups low-fat cheese
- 2 cups nonfat milk
- 1 1⁄2 tablespoons plain flour
- 2 teaspoons Dijon mustard
- 1⁄4 teaspoon black pepper
In the same saucepan, add milk and flour and whisk until smooth; heat to boil stirring consistently to make sure it does not stick. Add mustard and black pepper, and once at a boil, allow it to simmer about three minutes until thickened slightly. Add cheese, stir until totally melted, and then add pasta back into saucepan; stir until well coated.
Emeril Lagasse’s Wake Up Smoothie
We can’t forget the most important meal of the day — and often the hardest to squeeze in if you’re running late. Another low cholesterol recipe from The Food Network, this smoothie takes a simple seven minutes to make and keep you full all morning.
- 1 large ripe banana, peeled and sliced
- 1 cup washed strawberries, stems and hulls removed
- 1/2 cup raspberries or peeled and sliced kiwis (about 2 kiwis)
- 1 cup plain yogurt
- 1/4 cup orange juice
- 2 tablespoons honey
Place all of the ingredients in the blender and process on high speed until smooth, about 30 to 45 seconds. Pour into glasses and serve.
Feel free to substitute or add other fruits, such as blueberries, mangoes, or peaches. And feel free to substitute pineapple juice for the orange juice—it’ll work just as well.