Keeping tabs on your cholesterol levels can be super helpful when it comes to maintaining a healthy heart. Luckily each serving of these delicious recipes contains at least 6 grams of fiber and is low in saturated fat to help you manage your cholesterol levels. Even better, these dinners take no more than 20 minutes to make, so they are perfect for evenings when you need a quick and delicious meal. Try options like our Caramelized Broccolini & White Beans and Easy Chicken Tinga Rice Bowls for a nourishing, flavorful dinner.
Eat-the-Rainbow Vegetable Soup
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
This vibrant and wholesome soup helps support your well-being. It’s packed with a variety of colorful vegetables, like tomatoes, which contain lycopene, a phytochemical that may help reduce inflammation. The base of the soup is prepped ahead of time and stored in separate containers. Simply add the broth and heat it in the microwave when you’re ready to eat.
Caramelized Broccolini & White Beans
Broccolini takes on a smoky char from the cast-iron pan before it’s combined with white beans and aromatics in this savory side dish. A vibrant parsley and hazelnut sauce finishes the dish with a bright and nutty flavor.
Easy Chicken Tinga Rice Bowls
Leftover chicken tinga, high-fiber pinto beans and vibrant bell peppers combine to make a hearty, flavorful rice bowl. Finish the bowl with your favorite toppings, such as avocado and lime wedges.
Romaine Salad with Orange & Radish
Inspired by a traditional Moroccan salad, which consists of oranges and radishes, this version adds romaine lettuce and a classic vinaigrette. Fresh orange juice contributes acidity and brightness to the vinaigrette. Pomegranate seeds bring color and crunch.
3-Ingredient Teriyaki Edamame Sauté
Whip up this high-fiber, plant-based stir-fry for a quick and convenient dinner. All you need is edamame, coleslaw mix and teriyaki sauce. Look for bottled teriyaki sauce labeled less sodium or reduced sodium to cut back on the salt without sacrificing flavor.
Pan-Seared Steak with Crispy Herbs & Escarole
This easy dinner takes just 20 minutes to prepare, meaning that seared steak can be a weeknight meal. Cooking herbs in the pan with the steak releases their aroma, infusing it into the meat while creating a crispy garnish. After the steaks and herbs are pan-seared, the escarole is cooked in the same skillet, so this healthy dinner requires minimal cleanup too.
Grilled Blackened Shrimp Tacos
Give juicy shrimp tacos a Cajun flavor spin by tossing the shrimp with spices and quickly searing them on a hot grill. An easy avocado mash adds creaminess to cool off the spicy kick, and lettuce, cilantro and pico de gallo add freshness.
Black Bean Fajita Skillet
This recipe employs presliced, ready-to-cook fajita vegetables from your grocer’s produce section to cut down on dinnertime prep. The vegetables are sautéed with canned black beans and Southwest seasoning for a quick and easy Tex Mex-inspired meal. You can easily take your bowl up a notch by adding some cheese, sour cream or another tasty topping.
Greek Salmon Salad
If mixed greens salads fail to fill you up, try this hearty Greek salmon salad recipe, which calls for bulking up a traditional bed of mixed greens with roasted vegetables and protein-rich salmon. To keep it simple, you can make it with whatever roasted veggies you have on hand plus leftover salmon or a precooked salmon fillet from your grocery store.
Pantry Peanut Noodles
Choose your own adventure with these noodles! They’re delicious with peanut butter and tahini alike. Plus, you can use whatever frozen vegetables you have on hand and finish the dish off with any herbs still thriving in your garden or hanging out in your crisper.
Strawberry Spinach Salad with Avocado & Walnuts
Serve this colorful strawberry spinach salad alongside soup or a half sandwich, or top it with grilled chicken or roasted salmon for a complete and easy healthy meal.
Vegan Superfood Grain Bowls
Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey
This nutrient-packed grain bowl recipe comes together in 15 minutes with the help of a few convenience-food shortcuts like prewashed baby kale, microwavable quinoa and precooked beets. Prep the bowls ahead for quick dinners on busy nights.
3-Ingredient Refried Bean & Pico de Gallo Tostadas
Making your own tostadas is easy. Use store-bought corn tortillas, brush them with olive oil and bake to crunchy perfection! Here we top the tostadas with refried beans and fresh pico de gallo for an easy 3-ingredient meal.
Salmon-Stuffed Avocados
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
Canned salmon is a valuable pantry staple and a practical way to include heart-healthy, omega-3-rich fish in your diet. Here, we use Greek-style yogurt to turn it into a salmon salad that we use to fill avocados. It’s an easy no-cook meal.
Crunchy Summer Salad with Creamy Avocado Dressing
This salad is a texture-rich antidote to the stereotypical boring salad, and it’s also customizable. Here we use a base of romaine because it’s crunchy and sturdy enough to stand up to a creamy dressing, made with creamy avocado and tangy umeboshi vinegar.
Homemade Fish Tacos
In this mahi-mahi fish taco recipe, chili-coated fish gets a lovely crust from the hot pan. The creaminess of the avocado sauce complements the crisp crunch of the jicama, and it’s all pulled together in 20 minutes.
Zucchini Noodle Bowls with Chicken Sausage & Pesto
Cut down on prep time for this meal-prep zoodle recipe by using premade zucchini noodles from the produce section. Canned beans and precooked chicken sausage heat in about 5 minutes and add protein, while store-bought refrigerated pesto serves as a fast and flavorful topping.
Quick Shrimp Puttanesca
Because refrigerated fresh pasta cooks much faster than dried pasta, this Italian-inspired pasta dish will be on the table lickety-split! Puttanesca, traditionally made with tomatoes, olives, capers, anchovies and garlic, gets shrimp for extra protein and artichoke hearts to boost the vegetable servings (and the fiber!). If you can’t find frozen artichoke hearts, sub in drained canned artichoke hearts.
Penne with Tuna & Sun-Dried Tomatoes
Need a quick pasta dish that’s flavorful and colorful? This penne pasta dinner-for-two combines leeks, baby spinach, tuna and sun-dried tomatoes—and it’s ready in just 20 minutes!
Stuffed Sweet Potato with Hummus Dressing
Ali Redmond
Hearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing makes a fantastic 5-ingredient dinner for one!
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