Choose seafood at least twice a week
Fish can be fatty or lean, but it’s still low in saturated fat. Prepare fish baked, broiled, grilled or boiled rather than breaded and fried. Shrimp and crawfish have more cholesterol than most other types of seafood, but they’re lower in total fat and saturated fat than most meats and poultry.

Substitute egg whites for whole eggs

The cholesterol in eggs is all in the yolks ― without the yolk, egg whites are a heart-healthy source of protein. Many recipes calling for whole eggs come out just as good when you use egg whites or cholesterol-free egg substitute instead of whole eggs. Replace each whole egg with two egg whites. For baking, you may want to add a tablespoon or less of liquid vegetable oil such as canola, safflower, sunflower or soybean for a moister consistency.

Puree fruits and veggies for baking
You can replace the oil in muffin, cookie, cake and snack bar recipes with pureed fruits or veggies to give your treats an extra healthy boost. For many recipes, you just use the specified amount of puree instead of oil. Check the mix’s package or your cookbook’s substitutions page for other conversions.

• Use applesauce in spice muffins or oatmeal cookies
• Bananas are great in breads and muffins.
• Try zucchini in brownies.