LOW CHOLESTEROL RECIPE Video

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Monday, September 2, 2013

LOW CHOLESTEROL BARLEY BURGER STEW











LOW CHOLESTEROL BARLEY BURGER STEW

Ingredients
  • 1 lb. ground turkey
  • 1/2 c. chopped onion
  • 1 c. chopped celery
  • 1 1/2 qts. stewed tomatoes
  • 2 tsp. salt
  • 3 tsp. chili powder
  • 1/2 tsp. pepper
  • 1/2 c. uncooked barley
Ingredients
Brown ground turkey - add remaining ingredients and simmer 1-1 1/2 hours.

Tuesday, June 12, 2012

LOW CHOLESTEROL CHICKEN GUMBO










LOW CHOLESTEROL CHICKEN GUMBO

Low Cholesterol Recipe Ingredients
  • 1/2 c. flour
  • 1 bunch celery
  • 1 lb. fresh mushrooms, thin sliced
  • 1 bunch (about 6) green onion, chopped sm.
  • 1 med. onion, chopped sm.
  • 1 lb. lean baked chicken, cut into 1/4" cubes
  • 2 tbsp. light oil
  • 3 1/2 c. water
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper
Low Cholesterol Recipe Instructions
1. First of all wash the celery, devein the celery with a peeling knife and then cut into thin slices.
2. And then heat the oil in a large skillet, add flour and brown, stirring constantly (roux).
3. Next is to bring water to boiling in a large pot then reduce heat. Add the roux slowly, stirring constantly.
4. Add the green onion, onion, mushrooms, celery and chicken one ingredient at a time, stirring frequently. Bring to a slow boil.
5. Add the salt and the cayenne pepper and simmer for 20 minutes. Use additional water to thin the gumbo. Serves 3-4. Season to taste...enjoy the low cholesterol recipe !
low-cholesterol-pumpkin-butter

Friday, December 9, 2011

LOW CHOLESTEROL APPLE AND OAT BRAN MUFFINS










LOW CHOLESTEROL APPLE AND OAT BRAN MUFFINS

Low Cholesterol Recipe Ingredients
  • 1 1/4 c. whole wheat flour
  • 1 c. oat bran
  • 1/3 c. packed brown sugar
  • 2 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cinnamon
  • 1 c. buttermilk
  • 2 egg whites
  • 2 tbsp. cooking oil
  • 3/4 c. shredded, peeled apple
  • Nonstick spray coating
Low Cholesterol Recipe Instructions
In a medium bowl, stir together flour, oat bran, brown sugar, baking powder, baking soda, salt, nutmeg and cinnamon. Set aside.

In a small bowl, combine buttermilk, egg whites, and oil. Add to dry ingredients; stir just until moistened. Stir in shredded apple. Store batter, tightly covered, in the refrigerator for up to 5 days.

To bake, spray muffin cups with nonstick spray coating. Spoon about 1/4 cup batter into each muffin cup. Bake in a 375 degree oven for 18 to 20 minutes. Makes 12 muffins. 124 calories.

Tuesday, November 29, 2011

LOW CHOLESTEROL CHICKEN DURANGO










LOW CHOLESTEROL CHICKEN DURANGO

Low Cholesterol Recipe Ingredients
  • 4 chicken breasts, cooked, boned and shredded
  • 1 med. onion, chopped
  • 1/2 c. butter
  • 2 (10 1/2 oz.) cans undiluted cream of chicken soup
  • 2 (10 1/2 oz.) cans undiluted cream of mushroom soup
  • 1 (10 oz.) can tomatoes and chilies, slice tomatoes in can, use with juices
  • 1 (6-8 oz.) pkg. corn or flour tortillas (Tostitos restaurant style work great)
  • 3 c. Sargento's taco cheese
  • Lg. deep pan or Dutch oven
  • 13 x 9 x 2 inch baking dish or pan

Low Cholesterol Recipe Instructions
Preheat oven to 350 degrees.
Saute onions in butter until tender.
Add soups, tomatoes and chilies - stir and cook until smooth.
Layer 1/2 of the tortillas in bottom of 13 x 9 x 2 inch baking dish or pan. Layer 1/2 of chicken on tortillas shells. Layer 1/2 of sauce on chicken. Layer 1/2 of cheese on sauce. Repeat layers in the same order. Bake uncovered in 350°F oven for 25 minutes. Makes 6-8 servings...enjoy it !
Low cholesterol recipes vegetarian-pumpkin.

Sunday, March 13, 2011

Low Cholesterol-Vegetarian Pumpkin Spinach Chili

Low Cholesterol-Vegetarian Pumpkin Spinach Chili

Ingredients

* 1 (28 ounce) can diced tomatoes
* 1 (14 ounce) can 100% pure pumpkin
* 1 cup vegetable juice
* 1 cup chopped okra
* 1 cup chopped broccoli
* 1 carrot, peeled and chopped
* 1 small zucchini, diced
* 1 small onion, diced
* 2 tablespoons pumpkin pie spice
* 2 tablespoons white sugar
* 2 tablespoons white vinegar
* 1 teaspoon chili powder, or to taste
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 (12 ounce) package vegetarian ground beef crumbles
* 1 (19 ounce) can fava beans, drained
* 2 cups chopped spinach

Directions

1. Combine the tomatoes, pumpkin, vegetable juice, okra, broccoli, carrot, zucchini, onion, pumpkin pie spice, sugar, vinegar, chili powder, salt, and pepper in a slow cooker; cook on High until the vegetables are tender, 3 to 4 hours.
2. Stir the vegetarian ground beef crumbles, fava beans, and spinach into the tomato mixture; continue cooking until completely warmed, 20 to 30 minutes more.

Monday, September 13, 2010

Low Cholesterol-Pumpkin Butter














Low Cholesterol-Pumpkin Butter
A nice low cholesterol recipe to try !

Low Cholesterol Recipe Ingredients

* 1 cup white sugar
* 2 tablespoons ground cinnamon
* 1 tablespoon ground cloves
* 1/2 teaspoon ground allspice
* 1 (5 pound) fresh pumpkin - seeded, peeled, and cut into 2-inch cubes

Low Cholesterol Recipe Instructions :

1. Combine the sugar, cinnamon, cloves, and allspice in a bowl. Place about 1/4 of the pumpkin into the bottom of a slow cooker, and sprinkle with 1/4 of the sugar mixture; repeat layers 3 more times. Cover the slow cooker, set it on Low, then cook for 8 hours or overnight. Stir once or twice during cooking. When the pumpkin is a dark, golden color, place an immersion blender into the slow cooker, and blend the pumpkin butter until smooth.
2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pumpkin butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 to 15 minutes.
4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Low Cholesterol Recipe
low-cholesterol-zucchini-mincemeat

Low Cholesterol-Zucchini Mincemeat

Low Cholesterol-Zucchini Mincemeat
A great low cholesterol recipe to try !
Low Cholesterol Recipes Ingredients

* 6 cups peeled, chopped zucchini
* 6 cups apples - peeled, cored and chopped
* 2 cups raisins
* 1 cup dried currants
* 1 cup distilled white vinegar
* 1 orange, juiced and zested
* 2 cups brown sugar
* 2 cups white sugar
* 1 1/2 tablespoons ground cinnamon
* 1/2 teaspoon ground allspice
* 1/2 teaspoon ground cloves
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 2 tablespoons dry bread crumbs, if needed (optional)
* 4 (1 pint) canning jars with lids and rings

Low Cholesterol Recipe Instructions

1. In a large pot over medium heat, stir together the zucchini, apples, raisins, currants, vinegar, orange juice, orange zest, brown sugar, white sugar, cinnamon, allspice, cloves, nutmeg, and salt. Stir until the sugar has dissolved, and allow the mixture to boil. Reduce heat to low, then simmer until thickened, 2 to 3 hours. For a thicker mincemeat, stir in the bread crumbs; simmer for 5 more minutes to absorb excess liquid.
2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the mincemeat into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark place. The low cholesterol recipe is ready to serve...enjoy it !