500 Low-Cholesterol Recipes: Flavorful Heart-Healthy Dishes Your Whole Family Will Love
Format: PDF / Kindle (mobi) / ePub
A low-cholesterol cookbook that offers practically the full spectrum of flavors for the tastebuds! 500 Low-Cholesterol Recipes proves that cutting cholesterol doesn’t mean cutting taste or variety—or spending hours in the kitchen on complicated recipes. Packed with everything from savory stews to sweet treats, you’ll find low-cholesterol versions of all the foods you thought you had to give up, like mouthwatering burgers, fluffy omelets, and creamy desserts. You’ll also find a wide array of international cuisines, from Cajun and Mexican to Italian and Asian. Make staying on the low-cholesterol course easy—and delicious!—with 500 Low-Cholesterol Recipes.
G) cornstarch For Chicken: 1½ cups (355 ml) egg substitute 2 cups Chinese mixed vegetables 1 cup (110 g) cooked chicken breast, diced 2 tablespoons (30 ml) canola oil To make the sauce: In a jar with a tight-fitting lid, shake together the sauce ingredients until cornstarch is dissolved. Pour into a saucepan and heat until just boiling. Simmer 5 minutes. Set aside. To make the chicken: Mix the egg substitute, mixed vegetables, and chicken. Heat the oil in a heavy skillet. Spoon the.
Protein, 48% from carbohydrate); 18 g protein; 5 g total fat; 2 g saturated fat; 2 g monounsaturated fat; 2 g polyunsaturated fat; 28 g carbohydrate; 3 g fiber; 9 g sugar; 284 mg phosphorus; 189 mg calcium; 3 mg iron; 484 mg sodium; 376 mg potassium; 313 IU vitamin A; 22 mg ATE vitamin E; 2 mg vitamin C; 5 mg cholesterol; 125 g water 6 Main Dishes: Fish We already talked about fish in the Introduction and Chapter 1 and identified it as a major source of omega-3 fatty acids, which are.
Cheese, shredded ⅓ cup (38 g) bread crumbs Preheat oven to 350°F (180°C, or gas mark 4). Slice squash and cook in boiling water until tender. Combine sour cream, egg substitute, and flour. In a 9 × 13-inch (23 × 33-cm) baking dish coated with nonstick vegetable oil spray, layer half the squash, half the egg mixture, and half the cheese. Repeat layers. Sprinkle bread crumbs on top. Bake for 20 to 25 minutes, or until set. Yield: 8 servings Per serving: 121 calories (21% from fat, 38% from.
31 g carbohydrate; 7 g fiber; 20 g sugar; 250 mg phosphorus; 208 mg calcium; 2 mg iron; 169 mg sodium; 1107 mg potassium; 1809 IU vitamin A; 23 mg ATE vitamin E; 64 mg vitamin C; 12 mg cholesterol; 324 g water Pasta with Vegetables It doesn’t get any easier than this when you are looking for a quick, easy dinner. By the time the pasta cooks, everything else will be ready too. ½ pound (225 g) linguine 1 tablespoon (15 ml) olive oil ½ cup (66 g) zucchini, sliced 4 ounces (115 g).
Carbohydrate; 3 g fiber; 6 g sugar; 244 mg phosphorus; 46 mg calcium; 3 mg iron; 112 mg sodium; 650 mg potassium; 474 IU vitamin A; 2 mg ATE vitamin E; 26 mg vitamin C; 21 mg cholesterol; 173 g water Chinese Pepper Steak This looks particularly nice if you use a mixture of pepper colors. Using beef round steak helps to keep the fat level down while giving you the traditional flavor. 1½ pounds (680 g) beef round steak, sliced thinly ⅓ cup (80 ml) red wine 2 teaspoons (8 g) sugar 2.