18 Heart-Smart Dinner Ideas That Support Healthy Cholesterol

Taking care of your heart doesn’t mean sacrificing delicious meals. These wholesome dinner recipes combine amazing flavors with ingredients that naturally support healthy cholesterol levels.

From vibrant vegetable dishes to lean proteins and fiber-rich grains, each recipe delivers both nutrition and satisfaction for your entire family.

01. Creamy Brussels Sprouts & Mushroom Fettuccine

Tender Brussels sprouts and earthy mushrooms create a satisfying pasta dish. This fall-inspired meal brings vegetables and comfort food together perfectly.

Ingredients: 12 oz whole wheat fettuccine, 1 lb Brussels sprouts (thinly sliced), 8 oz mixed mushrooms (sliced), 3 cloves garlic (minced), 1 cup low-fat milk, 2 tablespoons olive oil, ½ cup grated Parmesan cheese, 2 tablespoons flour, salt and pepper to taste.

How To Make Creamy Brussels Sprouts & Mushroom Fettuccine

1. Cook fettuccine according to package directions until al dente, reserving 1 cup pasta water before draining. The starchy pasta water will help create a silky sauce later.

2. Heat olive oil in a large skillet over medium-high heat. Add sliced Brussels sprouts and cook for 4-5 minutes until they start to caramelize and turn bright green with golden edges.

3. Add mushrooms and garlic to the skillet, cooking for another 3-4 minutes until mushrooms release their moisture and become golden brown. Season with salt and pepper.

4. Sprinkle flour over vegetables and stir for 1 minute. Gradually whisk in milk and ½ cup reserved pasta water, creating a creamy sauce that coats the vegetables beautifully.

5. Toss in cooked pasta and Parmesan cheese, adding more pasta water if needed for the perfect consistency.

02. Garlic-Roasted Salmon with Brussels Sprouts

Flaky salmon roasts alongside caramelized Brussels sprouts and aromatic garlic. This elegant one-pan dinner works beautifully for both weeknight meals and entertaining guests.

Ingredients: 4 salmon fillets (6 oz each), 1½ lbs Brussels sprouts (halved), 6 cloves garlic (sliced), ¼ cup dry white wine, 2 tablespoons fresh oregano, 3 tablespoons olive oil, salt and pepper to taste, lemon wedges for serving.

How To Make Garlic-Roasted Salmon with Brussels Sprouts

1. Preheat your oven to 425°F and line a large baking sheet with parchment paper. This prevents sticking and makes cleanup incredibly easy afterward.

2. Toss halved Brussels sprouts with 2 tablespoons olive oil, sliced garlic, salt, and pepper. Spread them evenly across the prepared baking sheet, cut-side down for maximum caramelization.

3. Roast Brussels sprouts for 12 minutes until they start turning golden brown and tender. The edges should be crispy while centers remain slightly firm.

4. Create space on the baking sheet and nestle salmon fillets among the vegetables. Drizzle fish with remaining olive oil, wine, and fresh oregano, seasoning with salt and pepper.

5. Return to oven for 12-15 minutes until salmon flakes easily with a fork and reaches 145°F internal temperature. Brussels sprouts should be deeply caramelized and tender.

03. Spiced Red Lentil Cauliflower Curry

Protein-rich red lentils and tender cauliflower simmer in aromatic spices. This warming vegetarian curry delivers incredible flavor and satisfying nutrition in every bowl.

Ingredients: 1 cup red lentils, 1 large head cauliflower (cut into florets), 1 large onion (diced), 2 tablespoons curry powder, 1 teaspoon ground cumin, 1 can (14 oz) coconut milk, 2 cups vegetable broth, 2 tablespoons olive oil, 3 cloves garlic (minced), 1-inch fresh ginger (grated), salt to taste.

How To Make Spiced Red Lentil Cauliflower Curry

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened and translucent, stirring occasionally to prevent browning.

2. Stir in minced garlic, grated ginger, curry powder, and cumin. Cook for 1 minute until fragrant, allowing the spices to bloom and release their full flavor potential.

3. Add cauliflower florets, red lentils, coconut milk, and vegetable broth. Bring mixture to a boil, then reduce heat to medium-low and simmer covered for 20 minutes.

4. Continue cooking until lentils turn golden yellow and break down slightly, while cauliflower becomes fork-tender. The curry should have a creamy, thick consistency.

5. Season with salt to taste and let rest for 5 minutes before serving. The flavors will meld beautifully during this resting time.

04. One-Pan Chili-Lime Salmon with Vegetables

Zesty salmon fillets roast alongside colorful potatoes and bell peppers. This complete sheet-pan meal delivers bold flavors with minimal cleanup required.

Ingredients: 4 salmon fillets (6 oz each), 1½ lbs small potatoes (halved), 2 bell peppers (sliced), 2 limes (juiced and zested), 2 teaspoons chili powder, 3 tablespoons olive oil, 2 cloves garlic (minced), 1 teaspoon cumin, salt and pepper to taste.

How To Make One-Pan Chili-Lime Salmon with Vegetables

1. Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper. This ensures even cooking and prevents vegetables from sticking to the pan.

2. Toss halved potatoes with 1 tablespoon olive oil, salt, and pepper. Arrange on one side of the prepared baking sheet and roast for 15 minutes until they start becoming tender.

3. Add sliced bell peppers to the baking sheet, drizzling with another tablespoon of olive oil. Continue roasting for 10 more minutes until peppers begin to soften and caramelize.

4. Meanwhile, combine remaining olive oil, lime juice, lime zest, chili powder, cumin, and minced garlic in a small bowl. This creates a vibrant marinade for the salmon.

5. Brush salmon fillets with the chili-lime mixture and nestle them among the vegetables. Roast for 12-15 minutes until salmon flakes easily and vegetables are golden brown and tender throughout.

05. Hearty Three-Bean Barley Soup

Nutritious beans and chewy barley create a satisfying soup. This fiber-rich bowl warms you up while providing plant-based protein and heart-healthy ingredients.

Ingredients: 1 cup pearl barley, 1 can (15 oz) black beans (drained), 1 can (15 oz) kidney beans (drained), 1 can (15 oz) cannellini beans (drained), 6 cups vegetable broth, 1 large onion (diced), 2 carrots (diced), 2 celery stalks (diced), 3 cloves garlic (minced), 2 tablespoons olive oil, 1 teaspoon cumin, salt and pepper to taste, fresh cilantro for garnish.

How To Make Hearty Three-Bean Barley Soup

1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking for 6-8 minutes until vegetables soften and onion becomes translucent.

2. Stir in minced garlic and cumin, cooking for 1 minute until fragrant. The aromatics will create a flavorful base for your soup.

3. Add pearl barley, all three types of beans, and vegetable broth. Bring to a boil, then reduce heat to low and simmer covered for 35-40 minutes.

4. Continue cooking until barley is tender and chewy, and soup has thickened slightly. Season with salt and pepper to taste.

5. Serve hot, garnished with fresh cilantro and a squeeze of lime juice for extra brightness and flavor.

06. Roasted Salmon with Crispy Spiced Chickpeas

Flaky salmon pairs with golden roasted chickpeas and fresh greens. This nutritious dinner provides omega-3 fatty acids and plant-based protein in one delicious plate.

Ingredients: 4 salmon fillets (6 oz each), 2 cans (15 oz each) chickpeas (drained and rinsed), 4 cups mixed greens, 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon cumin, ½ teaspoon garlic powder, 2 tablespoons lemon juice, 2 tablespoons tahini, salt and pepper to taste.

How To Make Roasted Salmon with Crispy Spiced Chickpeas

1. Preheat oven to 425°F and line a baking sheet with parchment paper. Pat chickpeas completely dry with paper towels, removing as much moisture as possible for maximum crispiness.

2. Toss dried chickpeas with 1 tablespoon olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread evenly on prepared baking sheet and roast for 20 minutes.

3. Push chickpeas to one side of the baking sheet and add salmon fillets. Drizzle fish with remaining olive oil and season with salt and pepper.

4. Continue roasting for 12-15 minutes until salmon flakes easily and chickpeas are golden brown and crispy throughout. They should sound crispy when stirred.

5. Whisk together lemon juice and tahini for dressing. Serve salmon and chickpeas over mixed greens, drizzled with the creamy tahini dressing.

07. Walnut-Herb Lentil Burgers

Plant-based patties combine protein-rich lentils with crunchy walnuts. These satisfying vegan burgers deliver amazing texture and fresh herb flavors in every bite.

Ingredients: 1½ cups cooked green lentils, ¾ cup walnuts (chopped), ½ cup breadcrumbs, 1 small onion (finely diced), 2 tablespoons fresh marjoram (or oregano), 2 cloves garlic (minced), 1 large egg, 2 tablespoons olive oil, 1 teaspoon Dijon mustard, salt and pepper to taste.

How To Make Walnut-Herb Lentil Burgers

1. Mash cooked lentils in a large bowl, leaving some texture for the best burger consistency. You want them broken down but not completely smooth like a paste.

2. Stir in chopped walnuts, breadcrumbs, diced onion, fresh marjoram, minced garlic, egg, and Dijon mustard. Mix until everything holds together when squeezed in your palm.

3. Season mixture with salt and pepper, then form into 4 equal patties. Let them rest for 10 minutes to firm up, which prevents falling apart during cooking.

4. Heat olive oil in a large skillet over medium heat. Cook patties for 4-5 minutes per side until golden brown and crispy on the outside.

5. Serve on whole grain buns with your favorite toppings, or alongside roasted sweet potato wedges for a complete, satisfying meal.

08. Lemony Chicken Spinach Skillet Pasta

Tender chicken and fresh spinach come together in one pan. This bright, garlicky pasta dish features zesty lemon and Parmesan for incredible weeknight comfort.

Ingredients: 12 oz whole wheat penne pasta, 1 lb boneless skinless chicken breast (cubed), 4 cups fresh spinach, 4 cloves garlic (minced), 1 lemon (juiced and zested), ½ cup grated Parmesan cheese, 3 tablespoons olive oil, 2 cups low-sodium chicken broth, salt and pepper to taste.

How To Make Lemony Chicken Spinach Skillet Pasta

1. Season cubed chicken with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat and cook chicken for 6-8 minutes until golden brown and cooked through.

2. Remove chicken from skillet and set aside. Add remaining olive oil and minced garlic to the same pan, cooking for 30 seconds until fragrant.

3. Add uncooked pasta and chicken broth to the skillet. Bring to a boil, then reduce heat and simmer covered for 12-15 minutes, stirring occasionally until pasta is tender.

4. Stir in cooked chicken, fresh spinach, lemon juice, and lemon zest. Cook for 2-3 minutes until spinach wilts completely and chicken is heated through.

5. Remove from heat and stir in grated Parmesan cheese. The residual heat will melt the cheese perfectly, creating a creamy, satisfying sauce.

09. Fresh Pea & Spinach Carbonara

Silky egg-based sauce coats tender pasta with bright peas and spinach. This lighter take on carbonara uses fresh ingredients for a healthier comfort food experience.

Ingredients: 12 oz fresh fettuccine, 3 large pasteurized eggs, ¾ cup grated Pecorino Romano cheese, 1 cup frozen peas, 2 cups fresh spinach, 3 cloves garlic (minced), 2 tablespoons olive oil, black pepper to taste, salt for pasta water.

How To Make Fresh Pea & Spinach Carbonara

1. Bring a large pot of salted water to boil. Whisk together eggs, grated cheese, and plenty of black pepper in a large serving bowl, creating your carbonara base.

2. Cook fresh fettuccine according to package directions until al dente, adding frozen peas during the last 2 minutes of cooking time. Reserve 1 cup pasta water before draining.

3. Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant, being careful not to brown it.

4. Add fresh spinach to the skillet and cook just until wilted, about 1-2 minutes. The spinach should be bright green and tender.

5. Working quickly, add hot drained pasta and peas to the egg mixture, tossing vigorously while gradually adding pasta water. The heat will gently cook the eggs, creating a creamy sauce without scrambling.

10. Maple-Glazed Chicken Thighs Sheet Pan Dinner

Juicy chicken thighs roast with sweet potatoes and Brussels sprouts. This complete fall-inspired meal brings together seasonal flavors on one convenient pan.

Ingredients: 6 bone-in chicken thighs, 2 large sweet potatoes (cut into wedges), 1 lb Brussels sprouts (halved), 3 tablespoons pure maple syrup, 2 tablespoons olive oil, 1 teaspoon dried thyme, 1 teaspoon garlic powder, salt and pepper to taste.

How To Make Maple-Glazed Chicken Thighs Sheet Pan Dinner

1. Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper. Pat chicken thighs dry and season generously with salt, pepper, thyme, and garlic powder.

2. Toss sweet potato wedges and halved Brussels sprouts with olive oil, salt, and pepper. Arrange vegetables on the prepared baking sheet, leaving space for chicken.

3. Place seasoned chicken thighs skin-side up among the vegetables. The skin should not overlap with vegetables to ensure proper browning and crispiness.

4. Roast for 25 minutes, then brush chicken with maple syrup and continue cooking for 15-20 minutes until chicken reaches 165°F internal temperature.

5. Let rest for 5 minutes before serving. The chicken skin should be golden and crispy, while vegetables are tender and caramelized throughout.

11. Butternut Squash Black Bean Enchiladas

Roasted butternut squash and black beans fill soft corn tortillas. These vegetarian enchiladas offer creamy, satisfying flavors with a fresh citrus slaw on the side.

Ingredients: 8 corn tortillas, 3 cups butternut squash (cubed), 1 can (15 oz) black beans (drained), 2 cups enchilada sauce, 1 cup shredded Mexican cheese, 2 tablespoons olive oil, 1 teaspoon cumin, 2 cups coleslaw mix, 1 lime (juiced), salt and pepper to taste.

How To Make Butternut Squash Black Bean Enchiladas

1. Preheat oven to 425°F. Toss cubed butternut squash with olive oil, cumin, salt, and pepper. Roast for 25-30 minutes until tender and lightly caramelized on the edges.

2. Reduce oven temperature to 375°F. Mash half the roasted squash and mix with whole pieces and black beans for the perfect filling texture.

3. Warm tortillas in microwave for 30 seconds to make them pliable. Spread ½ cup enchilada sauce in the bottom of a 9×13 baking dish.

4. Fill each tortilla with squash-bean mixture, roll tightly, and place seam-side down in the prepared dish. Top with remaining enchilada sauce and shredded cheese.

5. Bake for 20-25 minutes until cheese melts and sauce bubbles. Serve with coleslaw tossed with lime juice for a refreshing contrast.

12. Authentic Carne Asada Tacos

Marinated flank steak grills to perfection for tender, flavorful tacos. Fresh corn tortillas and homemade avocado salsa make these tacos absolutely irresistible.

Ingredients: 1½ lbs flank steak, 8 corn tortillas, 2 avocados (diced), 2 tomatoes (diced), ½ red onion (finely diced), 2 limes (juiced), ¼ cup olive oil, 3 cloves garlic (minced), 2 teaspoons chili powder, 1 teaspoon cumin, salt and pepper to taste, fresh cilantro for garnish.

How To Make Authentic Carne Asada Tacos

1. Whisk together olive oil, lime juice, minced garlic, chili powder, cumin, salt, and pepper. Marinate flank steak in this mixture for at least 30 minutes or up to 4 hours.

2. Preheat grill or grill pan to medium-high heat. Remove steak from marinade and grill for 4-5 minutes per side for medium-rare, or until desired doneness.

3. Let steak rest for 10 minutes, then slice thinly against the grain. This ensures maximum tenderness in every bite of your tacos.

4. Meanwhile, combine diced avocados, tomatoes, red onion, and remaining lime juice for fresh salsa. Season with salt and pepper to taste.

5. Warm corn tortillas on the grill for 30 seconds per side. Fill with sliced steak and top with avocado salsa and fresh cilantro.

13. Easy Sheet-Pan Chicken Fajitas

Colorful bell peppers and seasoned chicken strips roast together perfectly. These vibrant fajitas deliver restaurant-quality flavors with incredibly simple preparation and cleanup.

Ingredients: 1½ lbs boneless skinless chicken breasts (sliced), 3 bell peppers (sliced), 1 large onion (sliced), 3 tablespoons olive oil, 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon garlic powder, 8 flour tortillas, salt and pepper to taste, lime wedges for serving.

How To Make Easy Sheet-Pan Chicken Fajitas

1. Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper. This prevents sticking and makes cleanup absolutely effortless.

2. Slice chicken breasts into strips and toss with 1 tablespoon olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper until evenly coated.

3. Toss sliced bell peppers and onion with remaining olive oil, salt, and pepper. Arrange seasoned chicken and vegetables on the prepared baking sheet in a single layer.

4. Roast for 18-22 minutes until chicken reaches 165°F internal temperature and vegetables are tender with slightly caramelized edges throughout.

5. Warm tortillas and serve fajita mixture with lime wedges, allowing everyone to build their own perfect fajitas with their favorite toppings.

14. Slow-Cooker Tuscan Chicken & White Bean Stew

Tender chicken and creamy white beans simmer in aromatic herbs. This comforting Tuscan-inspired stew requires minimal morning prep for a satisfying evening meal.

Ingredients: 1½ lbs boneless skinless chicken thighs, 2 cans (15 oz each) cannellini beans (drained), 1 can (14 oz) diced tomatoes, 2 cups chicken broth, 1 onion (diced), 3 cloves garlic (minced), 2 teaspoons dried Italian seasoning, 1 bay leaf, 2 tablespoons olive oil, salt and pepper to taste, fresh basil for garnish.

How To Make Slow-Cooker Tuscan Chicken & White Bean Stew

1. Season chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat and brown chicken on both sides, about 3-4 minutes per side.

2. Transfer browned chicken to your slow cooker along with cannellini beans, diced tomatoes, chicken broth, diced onion, minced garlic, Italian seasoning, and bay leaf.

3. Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender and easily shreds with a fork.

4. Remove chicken from slow cooker and shred into bite-sized pieces using two forks. Discard bay leaf and return shredded chicken to the stew.

5. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh basil and accompanied by crusty bread for dipping.

15. Slow-Cooker Seafood Jambalaya

Chicken, turkey sausage, and shrimp create a hearty jambalaya. This Louisiana-inspired dish develops rich, complex flavors while cooking hands-free in your slow cooker.

Ingredients: 1 lb boneless skinless chicken thighs (cubed), ½ lb smoked turkey sausage (sliced), 1 lb large shrimp (peeled), 1½ cups long-grain white rice, 1 can (14 oz) diced tomatoes, 2 cups chicken broth, 1 bell pepper (diced), 1 onion (diced), 3 cloves garlic (minced), 2 teaspoons Cajun seasoning, 1 bay leaf, salt and pepper to taste.

How To Make Slow-Cooker Seafood Jambalaya

1. Combine cubed chicken, sliced turkey sausage, rice, diced tomatoes, chicken broth, bell pepper, onion, garlic, Cajun seasoning, and bay leaf in your slow cooker.

2. Stir everything together until well combined, ensuring rice is evenly distributed throughout the mixture for consistent cooking results.

3. Cover and cook on low for 2½ hours, stirring once halfway through to prevent rice from sticking to the bottom.

4. Add peeled shrimp to the slow cooker and stir gently. Continue cooking for 30 more minutes until shrimp are pink and rice is tender.

5. Remove bay leaf and let jambalaya rest for 10 minutes before serving. This allows flavors to meld and rice to absorb any remaining liquid.

16. Vegetarian Rice & Mushroom Stuffed Cabbage

Tender Savoy cabbage leaves wrap around savory rice and mushroom filling. These vegetarian rolls bake gently in tomato sauce for ultimate comfort food satisfaction.

Ingredients: 12 large Savoy cabbage leaves, 1½ cups cooked brown rice, 8 oz mushrooms (finely chopped), 1 onion (diced), 3 cloves garlic (minced), 2 cups marinara sauce, 2 tablespoons olive oil, 1 teaspoon dried thyme, ½ teaspoon dried oregano, salt and pepper to taste, fresh parsley for garnish.

How To Make Vegetarian Rice & Mushroom Stuffed Cabbage

1. Bring a large pot of salted water to boil. Carefully remove core from cabbage and blanch leaves for 3-4 minutes until pliable but not mushy.

2. Heat olive oil in a large skillet over medium heat. Sauté diced onion for 5 minutes, then add chopped mushrooms and cook until moisture evaporates, about 8 minutes.

3. Stir in minced garlic, thyme, oregano, and cooked rice. Season with salt and pepper, then let filling cool slightly for easier handling.

4. Spread ½ cup marinara sauce in a baking dish. Place 2-3 tablespoons filling in each cabbage leaf, roll tightly, and arrange seam-side down in the dish.

5. Top with remaining marinara sauce and cover with foil. Bake at 375°F for 35-40 minutes until cabbage is tender and sauce bubbles around the edges.

17. Sweet Potato Black Bean Chili

Hearty sweet potatoes and black beans create a satisfying vegetarian chili. This fiber-rich bowl offers smoky heat and natural sweetness in every comforting spoonful.

Ingredients: 2 large sweet potatoes (cubed), 2 cans (15 oz each) black beans (drained), 1 can (14 oz) diced tomatoes, 2 cups vegetable broth, 1 onion (diced), 1 bell pepper (diced), 3 cloves garlic (minced), 2 tablespoons olive oil, 2 teaspoons chili powder, 1 teaspoon ground chipotle pepper, 1 teaspoon cumin, salt to taste.

How To Make Sweet Potato Black Bean Chili

1. Heat olive oil in a large pot over medium heat. Add diced onion and bell pepper, cooking for 5-6 minutes until vegetables soften and onion becomes translucent.

2. Stir in minced garlic, chili powder, chipotle pepper, and cumin. Cook for 1 minute until spices become fragrant and coat the vegetables evenly.

3. Add cubed sweet potatoes, black beans, diced tomatoes, and vegetable broth. Bring mixture to a boil, then reduce heat and simmer covered for 25 minutes.

4. Continue cooking until sweet potatoes are fork-tender and chili has thickened to your desired consistency. Some sweet potato pieces should break down naturally.

5. Season with salt to taste and let chili rest for 10 minutes before serving. The flavors will deepen and meld beautifully during this time.

18. Chicken Verde Chili

Tender chicken and poblano peppers simmer in tangy salsa verde. This fast weeknight chili combines caramelized chicken with creamy beans for incredible depth of flavor.

Ingredients: 1½ lbs boneless skinless chicken thighs (cubed), 2 poblano peppers (diced), 2 cans (15 oz each) white beans (drained), 1 jar (16 oz) salsa verde, 1 cup chicken broth, 1 onion (diced), 3 cloves garlic (minced), 2 tablespoons olive oil, 1 teaspoon cumin, salt and pepper to taste, fresh cilantro and lime wedges for serving.

How To Make Chicken Verde Chili

1. Season cubed chicken with salt, pepper, and cumin. Heat olive oil in a large pot over medium-high heat and brown chicken pieces on all sides, about 6-8 minutes total.

2. Add diced onion and poblano peppers to the pot, cooking for 4-5 minutes until vegetables begin to soften and develop slight caramelization.

3. Stir in minced garlic and cook for 1 minute until fragrant. The garlic should sizzle but not brown for the best flavor development.

4. Add salsa verde, chicken broth, and white beans. Bring to a boil, then reduce heat and simmer for 15-20 minutes until chicken is cooked through and flavors meld.

5. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro and lime wedges for brightness and authentic Mexican flavor.

Final Thoughts

These heart-healthy recipes prove that eating well doesn’t mean sacrificing flavor or satisfaction. Each dish combines nutritious ingredients with delicious tastes your whole family will love.

From quick weeknight meals to slow-cooker favorites, you now have plenty of options to support your heart health while enjoying amazing dinners every night.