I need low cholestrol meals?

Question

I have always cook very basic "country" meals. My husband has had a heart attack and is no longer allowed to eat this way. I need meals with taste to them or he will not stick to the diet. If someone can tell me what kind of spices will make the food (chicken, fish, what ever ) taste better that would help. It also seems his sweet tooth has gone crazy since the meals are so bland so any safe dessert ideas would be appreciated also. Thanks in advance.

Answer 1

Don't eat eggs. Thats about all I have.

Answer 2

I have high blood pressure, high cholestrol and high blood sugar. I now avoid processed sugar and flour. I have been eating lots of veggies, very little meat and no desserts. I still have two pieces of Dove rich dark chocolate a few times a week but don't overdo it. It didn't take very long and now it's pretty easy to leave the sweets alone. It's mostly a matter of adjusting to a whole new way of life. If he sticks to the program it won't take long before he will feel much better about himself and his energy level should increase quite a bit. Whenever I start to think about how I felt in the hospital with all kinds of contraptions hooked up to me it makes it a little easier to behave at the table.

Answer 3

Type in low cholestoral meals on your search engine. there are several out there. You can also do the foodnetwork bit and get some good ideas. try www.foodnetwork.com
Try Mediterrean receipes. They are full of flavor. I use them when making chicken and find myself eating it about 3 tmes a week, fish 2 times, red meat 1 time (about 4-5 ounces only) and use whole wheat pasta with a good meatless sauce.
Fat free ice cream, hommus with veggies and other similar types of food help curb the appetite.
Once you adjust to the diet you don't want to eat fried, fatty foods any more.

Answer 4

Hi Ginger!
I had my heart attack in June of 06 and had to make some drastic changes in my diet. Try your regular recipes that use hamburger using "smart ground" or a meat substitute like it. You use it just like burger, it tastes pretty close to meat, feels like meat when you eat it, is cholesterol free, fat free, and very lo-cal.
Also try Morning Star Farms' chicken patties and chix nuggets, they're vegitarian too, and just as good as regular chix patties. You can nuke real quick because they're already cooked, and they're not chix so you dont worry about undercooking. Throw one on some spaghetti and add melted cheese (also available in vegitarian) tell him it chix parmesan. Boca burgers on the grill are almost as good as real hamburger. Theres also smart dogs and vegitarian corn dogs. Try substituting some tofu in his scrambled eggs, for each egg, put in an eaqual amount of tofu. My wife did this for me a couple of times before I noticed. For seasonings, avoid sodium, there are many substitute salts out there. I'd suggest Mrs dash, a blend of herbs and spices which I like even better than salt. I also use a lot of garlic and onion powder.
For his sweet tooth, Tootsie rolls are fat free and cholesterol free, but not calorie free so be careful. Puddings made with skim milk or 1% are much better than ones made with whole milk.
Keep grapes, oranges and apples on hand and even M&Ms because you can have just two or three at a time. You may have to be in charge of passing those out.
Watch out for fish, some fish, especially shellfish are very high in cholesterol and fats. Skin off the chix. Lean portions of steak.
Really important...find out how big a portion is. When reading the labels at the store or serving dinner, you may be real surprised how small a portion of something is. Serve lots of veggies to make up for small servings of meats.
There is an added bonus to eating a more veggie rich diet. I have lost 35 pounds and still eat untill I'm full all the time. GEEEZ! I talk a lot!
Good luck! And tell your old man welcome to the broken hearts club! Email me if you need recipes or ideas. I have a KILLER BBQ sauce thats no cholesterol, no fat, and lo-cal. Collards that taste like you put real bacon in it, but didnt. etc..
michaelsmaniacal @ yahoo.com

Answer 5

Nice.

Answer 6

eat cheerios there low in cholestrol.

Answer 7

I wish your husband good health and here are a few low cholestrol recipes to help you feed him tasty meals.God Bless!

Chicken Stew with Tomatoes and Escarole

8 bone-in skinless chicken thighs (about 3 pounds)
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 onion, chopped
4 cloves garlic, minced
Pinch red pepper flakes
1 tablespoon tomato paste
1/2 cup dry red wine
1 (15-ounce) can cannellini or Great Northern beans, rinsed and drained
1 (14-ounce) can chopped tomatoes
2 cups low-sodium chicken broth
1 teaspoon Italian herb mix
1 head escarole (about 1 pound), coarsely chopped
1/3 cup grated pecorino (about 1-ounce)

Preheat oven to 425 degrees F.
Season the chicken with salt and pepper. Heat the oil in a large, deep ovenproof skillet over medium heat. Lay the chicken skinned-side down in the skillet, and brown, in batches if needed, over medium-high heat, about 4 minutes per side. Transfer the chicken to a platter.
Reduce the heat to medium, add the onion, garlic, and red pepper flakes and cook until slightly soft, about 7 minutes. Stir in the tomato paste and cook until brick red, about 1 minute. Add the wine and use a wooden spoon to scrape up any brown bits that cling to the pan. Add the beans, tomatoes, chicken broth, and Italian herbs and bring to a boil. Return the chicken along with any collected juices to the pan. Transfer to the oven and bake, uncovered, until the chicken is cooked through, tender and lightly browned, about 25 minutes.
Transfer the chicken to a platter. Return the pan to the stovetop over medium heat, stir in the escarole and cook until the greens wilt, about 4 minutes. Stir in the cheese, and season with salt and pepper, to taste. Divide the chicken among 4 plates. Spoon the sauce over the chicken and serve.

Roasted Yukon Potatoes with Rosemary

6 to 8 medium (about 1 1/2 pounds), Yukon gold potatoes, cut in wedges
8 cloves garlic, left in their skins
1 tablespoon chopped fresh rosemary leaves
3 tablespoons extra-virgin olive oil
Kosher salt freshly ground black pepper

Preheat oven to 425 degrees F.
Toss the potatoes, garlic, and rosemary with the oil, salt and pepper on a baking sheet. Arrange potatoes cut side down and roast until fork tender, 20 to 25 minutes. Serve hot.

Maple-Glazed Pork Chops with Pumpkin Polenta

1 tablespoon extra-virgin olive oil
4 fresh sage leaves, chopped
2 cups chicken broth
2 cups 1 percent milk
2/3 cup quick-cooking polenta
1 1/2 cups canned pure pumpkin
1/4 cup grated Parmesan
Kosher salt and pepper

Pork Chops:
4 (5-ounce) boneless center-cut pork loin chops
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/4 cup pure maple syrup
1/4 cup chicken broth, low-sodium canned

For the polenta: Heat the olive oil in a small skillet over medium heat. Add the sage to the oil and cook until the sage is slightly crisped, about 1 minute. Remove from the heat and set aside. Meanwhile, put the broth and milk in a medium saucepan and bring to a boil over high heat. Slowly whisk in the polenta, reduce the heat to low, and cook, whisking occasionally, until the polenta is thick and creamy, about 15 minutes. Pull the saucepan from the heat and whisk in the pumpkin, sage with the oil, cheese, salt, and pepper. Hold in a warm place.

For the pork chops: Heat a large skillet over medium-high heat. Dry the pork chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay the chops in the pan and cook until lightly browned on the first side, about 4 minutes. Turn the chops and cook until the second side is browned and the chops are cooked through, about 3 minutes more. Transfer the chops to a platter.
Pour off the excess oil from the pan. Add the vinegar, and return the pan to the heat and use a wooden spoon to scrape up any brown bits that cling to the pan. Stir in the mustard, maple syrup, and chicken broth, along with any juices from the pork chops. Cook over high heat until the mixture is syrupy, about 5 minutes. Season to taste.
Serve the pork chops with the pumpkin polenta and drizzle with the sauce.

Answer 8

well i think eating oatmeal is good,or cheerios

Answer 9

watermelons,grapefriut is also very good

Answer 10

go to foodtv.com