can you give me some ideas for cholesterol diet recipes?
wondering asked:
i need help please my mom and dad have cholesterol, and they like eating good meals, mom likes fish and sweat things, like chocolate…etc, dad likes more meat (every kind but he actually eats beef) , i want to offer them a meal that they will never forget without feeling that it’s a kind of diet. and i want my mom to enjoy cakes and chocolate with us without freaking out. please please help me to find out THE recipes.
Losing weight without starving yourself
i need help please my mom and dad have cholesterol, and they like eating good meals, mom likes fish and sweat things, like chocolate…etc, dad likes more meat (every kind but he actually eats beef) , i want to offer them a meal that they will never forget without feeling that it’s a kind of diet. and i want my mom to enjoy cakes and chocolate with us without freaking out. please please help me to find out THE recipes.
Losing weight without starving yourself
Exercise and Weight Loss
i had a spike in cholesterol not that it was a big issue but it was at 220 so after 3 months of eatting great its down to 150 it was cause all the cheese and can be family related but what i did is eat peanuts raw kind almonds raw and pistachios raw and cheerios that did it plus low dairy intake and leaner meats like turkey and chicken and lean ham barely eat it but you should stay away from beef and alot of cheese
Free Lose Weight Ebook
This cake – although still with a lot of calories, is low in saturated fat because there are no eggs, and you use vegetable oil – canola oil is low in saturated fat.
Crazy Cake
1 1/2 c. flour
3 tbsp. cocoa
1/2 tsp. salt
6 tbsp. cooking oil
1 c. cold water
1 c. sugar
1 1/2 tsp. baking soda
1 tsp. vanilla
1 tbsp. vinegar
Sift flour, sugar, cocoa, baking soda and salt directly into 8 inch square cake pan. Make 3 holes in the dry ingredients. In first hole, pour vanilla. Into another, pour cooking oil. In the last, pour vinegar. Pour 1 cup cold water over all and beat with a fork until smooth. Bake at 350 degrees for 25 to 30 minutes.
Losing weight without starving yourself
Busy Night Turkey Taco Soup with Avocado Cream
INGREDIENTS
* 1 (11 ounce) can Mexican-style corn
* 1 (16 ounce) can chili beans, undrained
* 2 (14.5 ounce) cans chicken broth
* 1 (16 ounce) jar chunky salsa
* 2 1/2 cups cooked, chopped turkey meat
* salt and pepper to taste
* 1/4 cup chopped fresh cilantro
* 1/2 cup low-fat sour cream
* 2 tablespoons guacamole
DIRECTIONS
1. In a large pot over medium heat, combine corn, chili beans, broth and salsa. Bring to a boil, then reduce heat and stir in cooked turkey. Season with salt and pepper. Cover, and cook 5 to 10 minutes more, until heated through. Stir in cilantro.
2. In a bowl, stir together sour cream and guacamole until smooth.
3. Ladle soup into bowls and top with guacamole mixture.
Smart Weight Loss Free Report
First & foremost Bless U for caring about your parents well-being like U do!
Now don’t U fear b/c the foodnetwork is here. My fav is Rachael Ray 30min meals but there is a show entitled Healthy Appetite hosted by Ellie Krieger. She is a registered dietitian & offers many great health tips & recipes on her show. Check out her sites for a variety of healful yet tasty dishes!! Best Wishes for Tasty Dishes 4 U & your Fam! p.s.-> remember just b/c it doesn’t have all the fat doesn’t mean it can’t taste deliciously decadent 
Yum-O
Free Weight Loss eBook!
Hey! Here are a few recipe’s that I have that are good for people watching their cholesterol. I hope some of them will be what you are looking for! Have a Blessed day!
Pecan Pie (Low Cholesterol)
CRUST
1 cup flour
1/2 teaspoon salt
1/2 cup corn oil butter or margarine
2 tablespoons ice water
FILLING
1 cup pecans
1 cup dark corn syrup
2 tablespoons corn oil butter or margarine
3/4 cup Egg Beaters egg substitute
1/2 teaspoon salt
1/2 cup brown sugar
1 teaspoon vanilla
CRUST: Stir together 1 cup flour and 1/2 teaspoon salt. Cut in 1/2 cup corn oil butter until particles are fine. Stir in 2 tablespoons ice water. Form into ball, cover and chill 15 minutes. Roll out.
FILLING:.
Heat syrup and butter until butter melts. Beat together other ingredients. Add Karo and 1 cup pecans. Pour into pie shell and bake at 400 degrees until set, about 25 minutes.
Lower Cholesterol Chicken Parmesan
5 boneless chicken breasts
16 ounces tomato sauce (give or take a few ounces)
8-10 ounces spaghetti sauce, bertolli works very well (slighty lower sugar than others)
2 1/2 cups of contadina Italian style breadcrumbs
1 teaspoon fresh parsley or dried parsley flakes
1 teaspoon oregano
1 teaspoon garlic powder
3/4 cup parmesan cheese
1 cup mozzarella cheese
On a large flat plate pour tomato sauce. Pre-Heat the oven at 375°F.
On a large flate plate pour bread crumbs, oregano, garlic powder, and parmesan cheese. Make sure ingredients are blended together.
Take a piece of chicken breast and dip it into the tomato sauce. Flip until chicken is completely covered in sauce on both sides.
Remove the chicken from the sauce and dip into the bread crumb mix until the tomato sauce is completely covered.
Repeat with each piece of chicken.
Place Chicken on a baking pan. Preferably a broiler pan.
Bake for about 45min- 60 min until chicken breasts are thoroughly cooked and the coating is a golden brown. (Time depends on how size of chicken breast).
Pull pan out of oven and pour about 2 tablespoons of spaghetti sauce on breasts.
Generously distribute mozzerella over the breasts and top it with parsley flakes.
Place the pan back into the over for 5 minutes or until the cheese has completely melted.
Macaroni & Cheese ( Low Cholesterol)
8 ounces creamettes macaroni (low chol. or low salt)
boiling water
morton lite salt (to taste)
2 tablespoons low-cholesterol butter
3 tablespoons flour
1 dash pepper (to taste)
2 cups skim milk
2 cups grated low-fat cheese or low-cholesterol cheese (Suggestion, Alpine Lace American, DELICIOUS)
Boil macaroni in salted water, according to package.
Drain.
Set oven at 375°F.
Melt butter in saucepan.
Add flour, mix until smooth.
Add milk.
Stir constantly until smooth and thick.
Add cheese, add additional salt (if desired) and pepper.
After mixture is thick and smooth, add cooked macaroni and mix thoroughly.
Pour into greased 2 quart casserole dish. (Make sure you use low cholesterol oil), OR spray with PAM.
Top with slices of low cholesterol cheese.
Bake for 30 minutes.
Remove from oven and take off aluminum foil or lid and bake for another 15 minutes or until golden brown.
Healthier Brownies – Low Fat, Cholesterol Free
1 (20 ounce) box brownie mix
1/4 cup unsweetened applesauce
1/4 cup water
1/4 cup eggbeaters egg substitute
walnuts (optional)
cayenne pepper (optional)
Preheat oven to 325 degrees F.
In a large bowl, beat together the eggbeaters, applesauce, and water.
Add the brownie mix and mix until all the dry ingredients mix in with the wet ingredients.
Add walnuts and cayenne pepper if you wish.
Pour into an 8 by 8 baking sheet, sprayed with nonstick spray.
Bake for approximately 30-40 minutes.
CHOLESTEROL FREE BROWNIES
4 egg whites
1/2 c. Puritan oil
1 tsp. vanilla
1 1/3 c. sugar
1 1/4 c. flour
1/4 tsp. salt
1/4 tsp. baking powder
1/2 c. cocoa
Heat oven to 350 degrees. Spray bottom of 9×9 inch pan with Pam.
Place egg whites in large bowl. Beat with spoon until light and frothy, add oil and vanilla and mix well. Stir in sugar and cocoa, mix well. Stir in flour, salt and baking powder until blended. Pour into pan and bake at 350 degrees for 22 to 26 minutes. Avoid over baking. Cool before frosting or cutting. 1 1/2 dozen.
ICING (optional) :
2 tbsp. cocoa (may add more to taste)
3/4 box powdered sugar, sifted
Dash of salt
1/4 to 1/2 tsp. almond flavoring or vanilla
Warm water or skim milk
Add water or milk gradually until icing is thick but easy to spread. Mix all well with a spoon. Can be heated in microwave and poured over brownies.
CHOLESTEROL-FREE OAT-CRUNCH COOKIES
1 c. light brown sugar
1/2 c. corn oil spread (1 stick)
1/2 c. sugar
1/4 c. thawed egg substitute
2 tsp. vanilla
1 1/2 c. flour
1 1/2 tsp. baking soda
3/4 tsp. salt
2 c. quick-cooking oats (uncooked)
1/2 c. crunchy, nutlike cereal nuggets
Preheat oven 375 degrees. Bake 10 minutes (golden brown). 4 dozen.
At medium speed, beat the 2 sugars, butter, egg substitute and vanilla smooth. On low speed, beat in flour, soda and salt until blended well. Stir in oats and cereal.
Using hands form into balls (level tablespoon). Place on greased sheet. Bake until golden brown.
CHOLESTEROL FREE CHOCOLATE CAKE
3 c. flour
2 c. sugar
1 tsp. salt
6 tbsp. cocoa
2 tsp. soda
2 tbsp. vinegar
3/4 c. oil
2 c. water
2 tsp. vanilla
Bake at 350 degrees for 35 minutes in 9×13 pan.
CHOLESTEROL-FREE PEANUT BUTTER COOKIES
1 c. butter
18 oz. jar extra crunchy peanut butter
1 c. granulated sugar
1 c. brown sugar
4 egg whites
1 tsp. vanilla
2 1/2 c. flour
1 1/2 tsp. baking soda
Thoroughly cream butter, peanut butter, sugar, egg whites and vanilla. Sift together dry ingredients and blend into creamed mixture. Shape in 1 inch balls and place on ungreased cookie sheet (2 inches apart). Flatten with fork tines. Bake at 375 degrees for 10-12 minutes. Cool slightly. Remove from pan.
Metabolism and Your Weight
Stir-fry
This is really quick and easy to prepare and you can use a wide variety of vegetables according to what you have to hand. If you don’t have a wok, a large, deep frying pan will do. My favourite ingredients are: carrots, mushrooms, broccoli, courgettes, runner beans, sweetcorn, baby corn cobs, bamboo shoots, tofu, bell peppers, beansprouts, cauliflower, shredded white cabbage etc. etc. Best of all is mock duck or mock chicken, which is made of gluten and available in tins from Chinese supermarkets.
1 onion, chopped
1 clove of garlic, peeled and crushed (optional)
Various vegetables, as above
½ pint (200ml) vegetable stock
Tomato puree
Soy sauce
Sunflower seeds or pine nuts
Fry onion and garlic for 3 to 4 minutes in a little olive oil. Add vegetables, starting with the firmest (e.g. add carrots first; mushrooms and pre-cooked tinned vegetables last), frying them as you go. Add generous quantities of soy sauce and fry for a couple more minutes. Pour in the vegetable stock and add 1 tablespoon of tomato puree. Add mixed herbs, salt and pepper and simmer until the vegetables are just cooked enough to eat (They should still be firm, not boiled soft). Serve with rice or rice noodles.
Lasagne
1 onion, chopped
1 red pepper, chopped
2 medium courgettes (zucchini), chopped
4 oz (100g) tin sweetcorn (or frozen sweetcorn)
3 oz (75g) chopped nuts (Mixed or walnuts)
5 sheets Lasagne (The sort that doesn’t need pre-cooking)
For the sauce:
1½ oz (40g) wholemeal flour
¾ pint (400ml) soya milk
2 oz (50g) breadcrumbs
1 oz (25g) vegan margarine
Fry onion and pepper for a couple of minutes. Add courgettes, cover pan and cook gently until courgettes begin to soften. Add sweetcorn, nuts, salt and pepper.
To make the sauce, heat 2 tbsps oil and stir in the flour. When it begins to colour, add soya milk whilst mixing to keep the sauce smooth. Allow to thicken and add salt and pepper.
In an overproof dish, put down a layer of lasagne, cover with courgette mix and then some of the sauce. Cover with pasta, the rest of the sauce and top with breadcrumbs. Dot the top with margarine and bake at GM 5 / 375 °F / 190 °C for 30 minutes.
If you want a more filling dish, make more courgette mixture and add more layers to the dish, separated by sheets of lasagne. Make sure the sauce isn’t too thick or their won’t be enough fluid to cook the lasagne properly.