Try these Tasty Cholesterol Reducing Recipes
If you have high cholesterol, you will know the importance of following a strict diet. Sometimes though, you might feel a bit stuck in a rut, eating the same style of dishes time and time again.
We have some of the easiest and best recipes, all which are suitable for low cholesterol diets.
Caribbean Chicken Salad:
Add some flavour to your salad with this Caribbean inspired chicken salad. So easy to make, but one that will excite your taste buds. It is the perfect addition to any summer BBQ.
- 2 skinless and boneless chicken breasts
- 125ml teriyaki marinade sauce
- 2 tomatoes, chopped
- 75g onion, chopped
- 2tsp minced jalapeno or green chilli
- 2tsp fresh coriander, chopped
- 4tbls Dijon mustard
- 4tbls honey
- 1 ½tbls caster sugar
- 1tbls vegetable oil
- 1 ½tbls cider vinegar
- 1 ½tsp lime juice
- 375g mixed salad leaves
- 1 can pineapple pieces
- 100g tortilla chips
Before you can do anything, the chicken needs to be marinated, so place all of the pieces in a large bowl, and cover with the teriyaki marinade sauce before placing in the refrigerator for at least 2 hours (the longer the better).
Whilst this is marinating, make the salsa, by mixing together the tomatoes, onion, chilli and coriander together in a small bowl. Cover and place in refrigerator until needed. To make the dressing for the salad, mix the mustard, honey, sugar, oil, vinegar and lime juice in a small bowl and refrigerate until required.
Next pre-heat the BBQ or the grill on a high heat, before placing the chicken on, and discarding the remainder of the marinade. Cook for 6-8 minutes on either side or until the juices run clear. Once cooked, arrange the salad on plates, and spoon on some salsa, and sprinkle with some pineapple chunks. Place the chicken on the salad, and drizzle over the dressing.
Speedy vegetable curry:
This is a perfect dish for after a long day at work. Not only is comforting, but it so quick and easy to make, and much healthier than a takeaway!
- 1tbsp olive oil
- 1 onion, chopped
- 2 cloves of garlic, crushed
- 2 ½tbls curry powder
- 2tbls tomato puree
- 1 tin of chopped tomatoes
- 1 vegetable stock cube
- 285g frozen mixed vegetables
- 340ml water
- Salt and pepper to taste
- Fresh coriander, chopped, to garnish
Heat the oil in a large saucepan over medium-high heat, and saute the onion and garlic until they turn golden. Stir in the curry powder and tomato puree and cook for two to three minutes to form the base of the curry.
Stir in the tomatoes, vegetable stock cube, mixed vegetables, water, salt and pepper and cook for 20 to 30 minutes until the vegetables are well cooked.
Serve and sprinkle with fresh coriander, for a deliciously easy curry.
Slowly cooked chilli con carne:
If you have a slow cooker, this chilli con carne really could not be easier or quicker for that matter, to make. You can pop all of the ingredients in the slow cooker in the morning, and forget about it, and by the time you come home from work, you will have a delicious and hearty meal.
- 500g low-fat minced beef
- 1 onion, diced
- 2 celery stalks, diced
- 1 green pepper, diced
- 2 cloves of garlic, minced
- 1 jar of passata
- 2 tins of kidney beans. Keep the liquid from one of the tins
- 1 tin of cannellini beans, with the liquid preserved
- ½tbsp of chilli powder
- ½tsp dried parsley
- 1tsp salt
- ¾ tsp dried basil
- ¾ tsp dried oregano
- ¼ tsp ground black pepper
Place the mince in a frying pan, and over a medium heat, cook until the meat is evenly brown. Take off the heat and drain the fat.
Place the mince in your slow cooker, and mix in all of the remaining ingredients. Cover with the lid, and cook for eight hours on the low setting.
Baked sweet potato wedges:
These make a great alternative to chips or fries with a meal and are a great addition to any dish. They are healthier, but taste absolutely great, and are so easy to make.
- 1 tbsp olive oil
- ½ tsp paprika
- 6 to 8 sweet potatoes that have been sliced lengthwise into quarters
Preheat your oven to 200 degrees Celsius, before lightly greasing a baking tray.
In a large bowl, mix together the olive oil and paprika, before adding the sweet potato wedges. Toss these around in the bowl, until they are evenly covered with the oil and paprika mix, and then place on the baking tray.
Place in oven and bake for 40 minutes. Allow them to cool to room temperature before eating.
Let’s be honest, you can’t have dinner without a dessert, and why should you miss out just because you are following a low cholesterol diet. This recipe makes a delicious chocolate cake that is every bit as good as it looks. This recipe is completely vegan-friendly as well.
- 200g plain flour
- 200g caster sugar
- 4 tbsp cocoa powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 5 tbsp vegetable oil
- 1 tsp vanilla extract
- 1 tsp distilled white vinegar
- 250ml water
Preheat your oven to 180 degrees Celsius, and lightly grease a loaf tin, or a round cake tin.
Sieve together all of the dry ingredients into a large mixing bowl, so the flour, sugar, bicarbonate of soda and salt, and mix to combine. Then add all of the wet ingredients; the oil, vanilla, vinegar and water, before mixing together until it is smooth.
Pour the mixture into the prepared tin, and bake for 45 minutes. Remove the tin from the oven, and allow to cool, before cutting up into portions and enjoying.