Butter’s bad for you, but the alternative–margarine–also can make your arteries a clogged mess. The solution? Switch your spread.

Instead of using either butter or margarine, try one of the new spreads that
contain cholesterol-lowering ingredients called plant stanol esters. You should
be able to find a few different brands of these bread spreads at your local grocery
store. Research has shown that these new spreads can lower your cholesterol as much as 14% with regular use. To see an improvement that impressive, however, you’ll need to include the spread in your diet three times per day.

In general, it is recommended that you consume no more than 300 milligrams of cholesterol per day. However, for most people, consumption of fat influences levels of cholesterol in the blood far more than consumption of cholesterol itself. Only by measuring blood levels before and after restricting dietary cholesterol do you know your responsiveness to dietary restriction of cholesterol. People who show a particular sensitivity to dietary cholesterol should eat even less than 300 milligrams daily to retard or reverse arterial aging.

[Source]

Ingredients:

8 oz. fine (pinhead) oatmeal
1/2 teaspoon bicarbonate of soda
pinch of salt
2 tablespoon bacon fat or melted butter
1/4 pint hot water
extra oatmeal for rolling

Procedure:

To test the correct heat of the gridle sprinkle it with a little flour. If the flour browns at once it is too hot; it should take a few seconds to turn colour. Set the oven to 375 degrees F/Gas 5 or heat a gridle or heavy frying-pan. Mix the oatmeal, the bicarbonate of soda and salt together in a bowl. Add the melted fat and the hot water. Stir well until it makes a soft paste. Sprinkle some oatmeal on a board. From the dough into a round and roll it out as thinly as possible, adding oatmeal to the surface as necessary to prevent sticking. Brush off the excess oatmeal. Cut the dough into 4 or 6 pieces. To oven bake; place on a large ungreased baking sheet. Bake for 15-20 minutes. To gridle bake; bake on a hot gridle or frying-pan until the edges begin to curl. Turn over and cook the other side. Do not let the oatcakes brown; they should be a pale fawn colour. Put on a wire rack to cool. They are delicious served with cheese.

Ingredients:

1 cup whole wheat couscous, uncooked
1 cup halved cucumber slices
1 large tomato, chopped
1 pkg. (4 oz.) Arthenos crumbled reduced fat feta cheese
1 tsp. dill weed (optional)
1/2 cup Kraft Light House Italian Reduced Fat Dressing

Procedure:

Cook couscous as directed on package, omitting the salt and butter. Fluff with fork. Place in a large bowl; cool 10 min. Add remaining ingredients; toss lightly. Cover. Refrigerate at least 1 hour to allow flavors to blend.

Ingredients:

3 cups cabbage; finely grated
1 onion; small,minced
1/2 teaspoon salt
2 apples; red, unpeeled,grated
1 tablespoon sugar
2 tablespoon vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream;thick

Procedure:

Mix together in a large bowl, grated cabbage, minced onion, salt and grated apples. Mix together sugar, vinegar, salt, pepper and thick sour cream. Refrigerate the salad and dressing for 20 minutes before serving. Then pour the dressing over the cabbage, mix well, add salt and vinegar.

Ingredients:

6 boneless skinless chicken breast halves (1-1/2 pounds)
1 can condensed cream of chicken soup, undiluted
1/2 cup white wine or chicken broth
6 slices Swiss cheese
1 cup crushed seasoned croutons

Procedure:

Place chicken in a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine the soup and wine or broth; pour over chicken. Top with cheese and sprinkle with croutons. Bake, uncovered, at 350 degrees F for 35-40 minutes or until chicken juices run clear.