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    You are in: Home / Cookbooks / Low-Cholesterol Meat and Fish dishes
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    33 recipes in

    Low-Cholesterol Meat and Fish dishes

    Every recipe in this book has less than 100 mg cholesterol per serving. If I have it, you will find a review from me among the reviews.
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    6 Reviews |  By Latchy

    A nice change from garlic prawns--a great meal for a special dinner.

    Recipe #66470

    From Cooking Light. Per serving: 148 calories, 4.6 g fat, 22.7 g protein, 1.3 g carb, 0.1 g fiber, 59 mg cholesterol.

    Recipe #138606

    This is a quick and easy meal suitable for the South Beach diet on a week night. The amount of spices listed here give the chicken a very mild kick. This is not a hot dish, although you could make it so if you wished.

    Recipe #104984

    From Real Simple Magazine (June 2005)

    Recipe #123814

    15 Reviews |  By caetb

    This is a really great basic pizza dough recipe. the wine tempers the yeast flavor and the texture is perfect.

    Recipe #38512

    2 Reviews |  By Annetty

    This is such a classy meal, it looks fantastic and the flavours are wonderful. We've had it as a brunch for two. I've increased the quantities and had it as meal for 4-6, or it can be served as a starter.

    Recipe #123153

    A rack of lamb always means guests for dinner for me. An elegant presentation, but not a lot of work.

    Recipe #94158

    Marinating the chicken in the sour cream or yogurt, and lemon makes this chicken very tender, and very delicious, this is an outstanding chicken recipe. It is important that only dry breadcrumbs be used for this recipe, otherwise the coating will become soggy. (tip: remove your breadcrumbs a day ahead, and spread them on a cookie sheet overnight to dry). Note: plan ahead, the chicken needs to marinate in the fridge overnight.

    Recipe #92603

    8 Reviews |  By Derf

    Nummy Chicken, great taste!! from Canadian Diabetes Association

    Recipe #22473

    I got this recipe from a borrowed cookbook (I can't remember the name of it) a few years ago. I've since adapted it a little bit, but not too much. It has become one of my tried-and-true recipes. I usually serve it with rice pilaf and a tossed salad, but once I served it with new potatoes and crusty rolls, and that was good too.

    Recipe #35627

    13 Reviews |  By Bergy

    The lime juice seems to keep these chops tender and juicy. If you want something a little spicier just add 1 tsp of chili to the marinade.

    Recipe #10372

    4 Reviews |  By Derf

    Tried these for dinner tonight, very very good, easy and quick!! Served with rice and green beans. (from Canadian Living)

    Recipe #45569

    Caramelized onions splashed with balsamic vinegar makes a full-flavored, lower-calorie alternative to a high-fat sauce.

    Recipe #9742

    10 Reviews |  By Marie

    I made this for dinner last night and it was awesome. The baked breadcrumb topping mixture is to die for! Recipe found on the internet.

    Recipe #87506

    These are tender chicken breasts cooked with crunchy cashew nuts. Another recipe by Stephen Yan

    Recipe #81209

    Stock your pantry ahead of time to whip up this delicious satisfying soup. It comes together quickly for a nice meal. I got the recipe from Southern Living Magazine (Carol Michael Hewett, Texas). I made a few changes by adding celery, and adding 3 more cups of broth (because we don't like soup that thick). The original recipe called for 5 cups of water. I used part water and part chicken broth.

    Recipe #81217

    When we lived in Norway we used to eat lots of fish...this recipe reminds me of a fish soup which was very common there. You can use other fish and shellfish. The potatoes and tomatoes are ingredients I have been adding over the years and listed them as optional.

    Recipe #113086

    Adapted from "Cook Now, Eat Later" by M. Berry. To serve immediately, brown chicken in oil or butter, if desired, before placing in shallow dish, layer remaining ingredients and bake for 20 minutes until tender; sprinkle with basil and serve immediately. Serve with your favourite pasta.

    Recipe #120514

    This soup is easy to make, hearty and satisfying. This soup is rather mild, but chose to leave it that way in deference to those who don't eat spicy food. If you were serving a large group with different tastes, that would be a consideration. I use about double the lemon grass, fish sauce, peppers and cilantro, putting half the peppers and cilantro in the soup and the other half for each person to add. If you can find them, Thai chili peppers are hotter than jalapenos!

    Recipe #115440

    A delightful Swiss recipe, from "The Bell Rings: A Cook-Book from Our Chalet."

    Recipe #18704

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