20+ Complete Low-Cholesterol Dinner Recipes

A comprehensive collection of heart-healthy dinner recipes with full ingredients and instructions

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Table of Contents

1. Chicken & Poultry Dinners
2. Fish & Seafood Dinners
3. Vegetarian & Vegan Dinners
4. Soups & Stews

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Chicken & Poultry Dinners

1. Sheet-Pan Chicken Fajita Bowls

Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: 4

Nutrition (per serving): 385 calories, 12g fat, 75mg cholesterol, 38g carbs, 9g fiber, 32g protein

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into strips
• 2 bell peppers (different colors), sliced
• 1 large onion, sliced
• 1 tbsp olive oil
• 1 packet fajita seasoning
• 1 (15-ounce) can black beans, rinsed
• 4 cups cooked quinoa or brown rice
• Toppings: avocado, salsa, cilantro, lime wedges

Instructions:

1. Preheat oven to 400°F (200°C).
2. On a large sheet pan, toss chicken, peppers, and onion with olive oil and fajita seasoning.
3. Arrange in a single layer and bake for 15-20 minutes, or until chicken is cooked through and vegetables are tender.
4. Serve over quinoa or brown rice, with black beans and your favorite toppings.

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2. High-Protein Spaghetti with Chicken & Broccoli

Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 4

Nutrition (per serving): 450 calories, 10g fat, 80mg cholesterol, 55g carbs, 8g fiber, 38g protein

Ingredients:

• 8 ounces whole-wheat spaghetti
• 1 lb boneless, skinless chicken breasts, cubed
• 4 cups broccoli florets
• 1 cup low-fat cottage cheese
• 1/2 cup low-fat milk
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Cook spaghetti according to package directions. Add broccoli during the last 3 minutes of cooking.
2. While pasta is cooking, cook chicken in a large skillet over medium-high heat until browned and cooked through.
3. In a blender, combine cottage cheese, milk, Parmesan cheese, and garlic. Blend until smooth.
4. Drain pasta and broccoli, reserving 1/2 cup of pasta water.
5. Return pasta and broccoli to the pot. Add the chicken, cottage cheese sauce, and reserved pasta water. Stir to combine and heat through.

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3. Lemon Herb Roasted Chicken

Prep Time: 10 minutes | Cook Time: 50 minutes | Servings: 4

Nutrition (per serving): 320 calories, 10g fat, 95mg cholesterol, 5g carbs, 1g fiber, 48g protein

Ingredients:

• 4 boneless, skinless chicken breasts (6 oz each)
• 2 tablespoons olive oil
• 1 lemon, juiced and zested
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together olive oil, lemon juice, zest, garlic, rosemary, and thyme.
3. Place chicken in a baking dish and pour marinade over, ensuring chicken is coated.
4. Season with salt and pepper.
5. Bake for 25-30 minutes, or until chicken is cooked through.

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4. Turkey Meatloaf

Prep Time: 15 minutes | Cook Time: 1 hour | Servings: 6

Nutrition (per serving): 280 calories, 9g fat, 85mg cholesterol, 18g carbs, 3g fiber, 30g protein

Ingredients:

• 1.5 lbs lean ground turkey
• 1 cup whole-wheat breadcrumbs
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1 egg white, lightly beaten
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine all ingredients. Mix gently but thoroughly.
3. Shape into a loaf and place in a baking dish.
4. Bake for 50-60 minutes, or until cooked through.

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Fish & Seafood Dinners

5. Oven-Baked Salmon

Prep Time: 5 minutes | Cook Time: 15 minutes | Servings: 4

Nutrition (per serving): 350 calories, 20g fat, 85mg cholesterol, 2g carbs, 0g fiber, 38g protein

Ingredients:

• 4 (6-ounce) salmon fillets
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried herbs (dill, parsley, or oregano)
• 1 lemon, sliced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Place salmon fillets on a baking sheet lined with parchment paper.
3. In a small bowl, mix olive oil, garlic, and herbs. Brush over the salmon.
4. Season with salt and pepper and top with lemon slices.
5. Bake for 12-15 minutes, or until salmon is cooked through.

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6. Quick Shrimp Puttanesca

Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 4

Nutrition (per serving): 420 calories, 12g fat, 175mg cholesterol, 55g carbs, 9g fiber, 28g protein

Ingredients:

• 8 ounces whole-wheat linguine
• 1 lb large shrimp, peeled and deveined
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup Kalamata olives, halved
• 1/4 cup capers, drained
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 2 tbsp olive oil

Instructions:

1. Cook linguine according to package directions.
2. While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add garlic and red pepper flakes and cook for 30 seconds.
3. Add crushed tomatoes, olives, and capers. Simmer for 10 minutes.
4. Add shrimp and cook until pink and opaque, about 3-5 minutes.
5. Drain pasta and add to the skillet with the sauce. Toss to combine.

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7. Baked Cod with Tomatoes and Herbs

Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 4

Nutrition (per serving): 250 calories, 8g fat, 90mg cholesterol, 8g carbs, 2g fiber, 35g protein

Ingredients:

• 4 (6-ounce) cod fillets
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, sliced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Place cod fillets in a baking dish.
3. In a bowl, toss tomatoes with basil, olive oil, and garlic. Spoon over cod.
4. Top with lemon slices and season with salt and pepper.
5. Bake for 15-20 minutes, or until fish is flaky.

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8. Grilled Fish Tacos

Prep Time: 15 minutes | Cook Time: 10 minutes | Servings: 4

Nutrition (per serving): 380 calories, 12g fat, 80mg cholesterol, 35g carbs, 7g fiber, 32g protein

Ingredients:

• 1.5 lbs firm white fish (cod, halibut, or tilapia)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 8 small whole-wheat tortillas
• 2 cups shredded cabbage
• 1 avocado, diced
• 1/4 cup cilantro, chopped
• Lime wedges for serving

Instructions:

1. Preheat grill to medium-high.
2. Season fish with chili powder and cumin.
3. Grill fish for 4-5 minutes per side, until cooked through.
4. Warm tortillas on the grill.
5. Flake fish and assemble tacos with cabbage, avocado, and cilantro.
6. Serve with lime wedges.

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Vegetarian & Vegan Dinners

9. Chickpea Curry

Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 4

Nutrition (per serving): 380 calories, 12g fat, 0mg cholesterol, 55g carbs, 12g fiber, 15g protein

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 (28-ounce) can diced tomatoes
• 2 (15-ounce) cans chickpeas, rinsed
• 1 (13.5-ounce) can light coconut milk
• 4 cups fresh spinach

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened.
2. Add garlic and ginger and cook for 1 minute more.
3. Stir in curry powder and turmeric and cook for 30 seconds.
4. Add tomatoes and chickpeas. Simmer for 10 minutes.
5. Stir in coconut milk and spinach. Cook until spinach is wilted.
6. Serve over brown rice or quinoa.

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10. Black Bean Burgers

Prep Time: 15 minutes | Cook Time: 10 minutes | Servings: 4

Nutrition (per serving): 350 calories, 8g fat, 0mg cholesterol, 55g carbs, 12g fiber, 18g protein

Ingredients:

• 1 (15-ounce) can black beans, rinsed and mashed
• 1/2 cup whole-wheat breadcrumbs
• 1/4 cup chopped onion
• 1/4 cup chopped cilantro
• 1 tsp cumin
• 1/2 tsp chili powder
• 4 whole-wheat buns
• Toppings: lettuce, tomato, avocado

Instructions:

1. In a medium bowl, combine mashed black beans, breadcrumbs, onion, cilantro, cumin, and chili powder.
2. Form into 4 patties.
3. Cook in a large nonstick skillet over medium heat for 5 minutes per side, or until heated through.
4. Serve on whole-wheat buns with your favorite toppings.

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11. Eggplant Parmesan (Baked)

Prep Time: 20 minutes | Cook Time: 40 minutes | Servings: 6

Nutrition (per serving): 320 calories, 12g fat, 25mg cholesterol, 35g carbs, 8g fiber, 18g protein

Ingredients:

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 cup whole-wheat breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 egg whites, beaten
• 1 (24-ounce) jar marinara sauce
• 1 cup shredded part-skim mozzarella cheese

Instructions:

1. Preheat oven to 400°F (200°C).
2. Dip eggplant slices in egg whites, then in breadcrumbs mixed with Parmesan.
3. Place on a baking sheet and bake for 20 minutes, flipping once.
4. In a baking dish, layer eggplant, marinara sauce, and mozzarella.
5. Bake for 20 minutes, or until bubbly and golden.

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12. Tofu Stir-Fry

Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 4

Nutrition (per serving): 350 calories, 15g fat, 0mg cholesterol, 30g carbs, 6g fiber, 22g protein

Ingredients:

• 1 (14-ounce) package extra-firm tofu, pressed and cubed
• 1 tablespoon sesame oil
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1/4 cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 2 cloves garlic, minced

Instructions:

1. In a large skillet or wok, heat sesame oil over medium-high heat.
2. Add tofu and cook until golden.
3. Add broccoli, bell pepper, and carrot; stir-fry for 5-7 minutes.
4. In a small bowl, whisk together soy sauce, vinegar, honey, and garlic.
5. Pour sauce over stir-fry and cook for 2 minutes, until thickened.

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Soups & Stews

13. Lentil Soup

Prep Time: 15 minutes | Cook Time: 45 minutes | Servings: 6

Nutrition (per serving): 280 calories, 4g fat, 0mg cholesterol, 45g carbs, 18g fiber, 18g protein

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 cup brown or green lentils, rinsed
• 8 cups vegetable broth
• 1 (14.5-ounce) can diced tomatoes
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened.
2. Add garlic and cook for 1 minute more.
3. Stir in lentils, vegetable broth, diced tomatoes, and thyme.
4. Bring to a boil, then reduce heat and simmer for 40-45 minutes, or until lentils are tender.
5. Season with salt and pepper to taste.

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14. Slow-Cooker Chicken & White Bean Stew

Prep Time: 15 minutes | Cook Time: 4-6 hours | Servings: 6

Nutrition (per serving): 350 calories, 8g fat, 75mg cholesterol, 35g carbs, 9g fiber, 35g protein

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 2 (15-ounce) cans cannellini beans, rinsed
• 1 (28-ounce) can diced tomatoes, undrained
• 1 large onion, chopped
• 4 carrots, chopped
• 4 celery stalks, chopped
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 4 cups low-sodium chicken broth

Instructions:

1. Place all ingredients in a slow cooker. Stir to combine.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
3. Before serving, shred the chicken with two forks.

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15. Vegetable Barley Soup

Prep Time: 15 minutes | Cook Time: 50 minutes | Servings: 6

Nutrition (per serving): 220 calories, 3g fat, 0mg cholesterol, 42g carbs, 10g fiber, 9g protein

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup pearl barley
• 8 cups vegetable broth
• 1 (15-ounce) can diced tomatoes
• 2 cups chopped mushrooms
• 1 teaspoon dried thyme

Instructions:

1. Heat oil in a large pot. Sauté onion, carrots, and celery until soft.
2. Add barley and cook for 3 minutes.
3. Add broth, tomatoes, mushrooms, and thyme. Bring to a boil.
4. Reduce heat and simmer for 40-50 minutes, until barley is tender.

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This collection provides over 20 dinner recipes to support your cholesterol-lowering goals.

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16. Chicken Piccata Meatballs

Prep Time: 20 minutes | Cook Time: 20 minutes | Servings: 4

Nutrition (per serving): 320 calories, 12g fat, 90mg cholesterol, 10g carbs, 2g fiber, 38g protein

Ingredients:

• 1 lb ground chicken
• 1/2 cup whole-wheat breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg white
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• 1/2 cup low-sodium chicken broth
• 1/4 cup lemon juice
• 2 tablespoons capers, drained

Instructions:

1. In a bowl, combine ground chicken, breadcrumbs, Parmesan, egg white, garlic, and parsley.
2. Form into 1-inch meatballs.
3. Heat olive oil in a large skillet over medium-high heat. Brown meatballs on all sides.
4. Add chicken broth, lemon juice, and capers to the skillet. Bring to a simmer.
5. Reduce heat, cover, and cook for 10-12 minutes, until meatballs are cooked through.

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17. Butternut Squash Chili

Prep Time: 20 minutes | Cook Time: 45 minutes | Servings: 6

Nutrition (per serving): 280 calories, 5g fat, 0mg cholesterol, 48g carbs, 15g fiber, 12g protein

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can black beans, rinsed
• 1 (15-ounce) can kidney beans, rinsed
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 4 cups vegetable broth

Instructions:

1. Heat oil in a large pot. Sauté onion and garlic until soft.
2. Add squash, tomatoes, beans, chili powder, and cumin. Stir to combine.
3. Pour in vegetable broth and bring to a boil.
4. Reduce heat and simmer for 30-40 minutes, until squash is tender.

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18. Portobello Mushroom Burgers

Prep Time: 10 minutes | Cook Time: 15 minutes | Servings: 4

Nutrition (per serving): 350 calories, 12g fat, 15mg cholesterol, 45g carbs, 8g fiber, 18g protein

Ingredients:

• 4 large portobello mushrooms, stems removed
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 4 whole-wheat buns
• 4 slices provolone cheese (optional)
• Toppings: lettuce, tomato, red onion

Instructions:

1. Preheat grill or grill pan to medium-high.
2. In a small bowl, whisk together vinegar, oil, and oregano.
3. Brush mushrooms with the mixture.
4. Grill mushrooms for 5-7 minutes per side, until tender.
5. During the last minute of cooking, top with cheese if using.
6. Serve on buns with your favorite toppings.

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19. Slow-Cooker Chicken & Chickpea Soup

Prep Time: 15 minutes | Cook Time: 6 hours | Servings: 6

Nutrition (per serving): 320 calories, 7g fat, 70mg cholesterol, 32g carbs, 8g fiber, 30g protein

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 (15-ounce) can chickpeas, rinsed
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 6 cups low-sodium chicken broth
• 1 teaspoon dried turmeric
• 1 bay leaf

Instructions:

1. Place all ingredients in a slow cooker.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
3. Before serving, remove bay leaf and shred chicken.

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20. One-Pot Spinach, Chicken Sausage & Feta Pasta

Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 4

Nutrition (per serving): 420 calories, 15g fat, 60mg cholesterol, 45g carbs, 7g fiber, 28g protein

Ingredients:

• 12 oz cooked chicken sausage, sliced
• 8 ounces whole-wheat penne pasta
• 4 cups fresh spinach
• 1/2 cup crumbled feta cheese
• 1/4 cup sun-dried tomatoes in oil, chopped
• 2 cloves garlic, minced
• 3 cups low-sodium chicken broth

Instructions:

1. In a large pot, combine pasta, sausage, garlic, and chicken broth.
2. Bring to a boil, then reduce heat and simmer, stirring occasionally, for 12-15 minutes, until pasta is tender and liquid is mostly absorbed.
3. Stir in spinach, feta, and sun-dried tomatoes. Cook until spinach is wilted.

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21. Ancho Chicken with Black Beans

Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 4

Nutrition (per serving): 380 calories, 10g fat, 80mg cholesterol, 35g carbs, 9g fiber, 38g protein

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 teaspoons ancho chile powder
• 1 tablespoon olive oil
• 1 (15-ounce) can black beans, rinsed
• 1 red bell pepper, chopped
• 1/2 cup chopped scallions
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Rub chicken with ancho chile powder.
2. Heat oil in a large skillet. Cook chicken for 6-8 minutes per side, until cooked through.
3. Remove chicken from skillet.
4. Add beans and bell pepper to the skillet and cook until tender.
5. Serve chicken with the bean and pepper mixture, topped with scallions and cilantro.

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22. Chicken & Sun-Dried Tomato Orzo

Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 4

Nutrition (per serving): 410 calories, 12g fat, 75mg cholesterol, 48g carbs, 6g fiber, 30g protein

Ingredients:

• 1 lb boneless, skinless chicken breast, cubed
• 1 cup orzo pasta
• 1/2 cup sun-dried tomatoes in oil, chopped
• 1/4 cup grated Romano cheese
• 2 tablespoons fresh marjoram, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 3 cups low-sodium chicken broth

Instructions:

1. Heat olive oil in a large skillet. Brown chicken on all sides.
2. Add garlic and cook for 1 minute.
3. Stir in orzo, chicken broth, and sun-dried tomatoes.
4. Bring to a boil, then reduce heat and simmer for 10-12 minutes, until orzo is tender and liquid is absorbed.
5. Stir in Romano cheese and marjoram before serving.