Most of us know that consistently high-cholesterol meals and snacks are a no-no. But that doesn't mean taste and heft have to be sacrificed too. Here's some heart-healthy meals that will keep both your ticker and your taste buds happy.

1- Lamb tenderloins with rosemary and peppercorns

Makes 4 servings
Lamb tenderloins are extremely tender and conveniently found in the frozen food section of most grocery stores. Side this dish with roasted potatoes and mixed greens.

Ingredients:
1 lb lamb tenderloins or loins
1 ? tsp dried peppercorns, crushed
1 tbsp fresh rosemary
2 tbsps chopped fresh mint
2 cloves garlic, minced
2 tbsps dry sherry or red wine vinegar
1 tbsp soy sauce

Directions: Place lamb in shallow dish or resealable plastic bag. In small bowl, combine peppercorns, rosemary, mint, garlic, sherry, and soy sauce; mix well and pour over lamb. Cover and marinate at room temperature for 30 minutes or refrigerate for one to six hours.

Remove from marinade. Broil or grill over medium heat three to four minutes for tenderloins, six minutes for loins or until meat is pink inside, turning once or twice. Cut diagonally into thin slices.

2- Shanghai noodles with pork tenderloin

Makes 6 servings
If you don’t favor pork, try this with chicken or tofu instead. Finish with oranges or lychee sorbet for dessert.

Ingredients:
4 cups cooked whole wheat spaghetti or round Chinese wheat noodles
1 tbsp dark sesame oil
2 tbsps vegetable oil, divided
? lb pork tenderloin, cut in ?-inch thick slices and then cut in half
3 cloves garlic, finely chopped
?  tsp hot Asian chili paste
? lb fresh shiitake mushrooms, trimmed and thinly sliced
2 carrots, thinly sliced on diagonal
? lb bok choy or broccoli, trimmed and coarsely chopped
1 ? cup low-sodium chicken stock or water
? cup hoisin sauce or oyster sauce
1 tbsp soy sauce
1 tbsp water
3 green onions, sliced on diagonal

Directions: Toss cooked noodles with sesame oil. Heat one tablespoon of vegetable oil in a large non-stick skillet or wok on medium-high heat. Add pork slices and cook for one to two minutes or until browned. Remove from pan.

Heat remaining vegetable oil in skillet. Add garlic and chili paste and cook for 15 seconds or until fragrant, but not brown. Add mushrooms and carrots to skillet and cook for two minutes. Add bok choy and cook for a few minutes longer, just until greens start to wilt. Add stock, hoisin sauce, soy sauce, and water. Bring to a boil.

Add cooked noodles and pork. Reduce heat to low and cook for about three minutes, tossing gently until noodles have absorbed liquid and everything is very hot. If sauce is not thick enough, combine one tablespoon cornstarch with two tablespoons cold water and add to skillet. Cook for one to two minutes or until liquid thickens just enough to coat noodles. Stir in green onions.

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