Try Some of These Healthy Recipes
Here are some heart-healthy recipes from the cookbooks of the American Heart Association:
Sirloin with Tomato, Olive, and Feta Topping
Serves 4; 3 ounces meat and 1/2 cup topping per serving
Ingredients
2 medium garlic cloves, minced
1 teaspoon dried oregano, crumbled
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon pepper
1 pound boneless top sirloin steak, all visible fat discarded, cut into 4 pieces
Topping
2 cups grape tomatoes or cherry tomatoes, halved
2 tablespoons chopped kalamata olives, rinsed and drained
2 tablespoons crumbled reduced-fat feta cheese, rinsed and drained
1 tablespoon red wine vinegar
Vegetable oil spray
For directions click here
Fresh Tomato Pizza
Preparation time: 10 minutes; Cooking time: 15 to 20 minutes
Serves 4; 2 pieces per serving
Ingredients
Vegetable oil spray
10-ounce package refrigerated pizza dough
3 or 4 medium Italian plum tomatoes, thinly sliced
1/4 cup snipped fresh basil or parsley
Freshly ground black pepper
1 cup shredded part-skim mozzarella cheese
For directions click here
Salmon with Mango and Peach Salsa
Serves 4; 3 ounces fish and 2 tablespoons salsa per serving
Ingredients
Vegetable oil spray
Salsa
1 medium mango, chopped
1 cup chopped fresh peeled peaches or 8-ounce can light peaches in extra-light syrup, drained and chopped
3 tablespoons chopped red onion
1 small fresh jalapeno pepper, seeds and ribs discarded, chopped, or 1/2 teaspoon bottled pickled jalapeno juice
1/4 cup snipped fresh cilantro or fresh Italian (flat-leaf) parsley
1 teaspoon grated lime zest
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
Salmon
4 salmon fillets with skin (5 to 6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper (white preferred)
For directions click here
Wedge Salad with Gorgonzola and Walnuts
Serves 4; 1 lettuce wedge and 2 tablespoons dressing per serving
Ingredients
Dressing
1/4 cup fat-free or low-fat plain yogurt
3 tablespoons fat-free milk
2 tablespoons fat-free or light mayonnaise dressing
1 teaspoon Dijon mustard
1/2 medium garlic clove, minced
1/4 teaspoon salt
Salad
1 medium head of iceberg lettuce, cut into 4 wedges (about 3 ounces each)
1/2 cup finely chopped green onions (green and white parts)
1 ounce crumbled Gorgonzola cheese
1 tablespoon plus 1 teaspoon chopped walnuts, dry-roasted
For directions click here
Lemon Cream with Raspberries and Gingersnap Topping
Serves 4; 1/2 cup pudding, 1 tablespoon raspberry mixture, and 2 tablespoons cookie mixture per serving
Ingredients
8 reduced-fat gingersnaps, finely crushed
1 teaspoon grated lemon zest
3/4 cup boiling water
0.3-ounce box sugar-free lemon gelatin (small box)
1 cup ice cubes or 2/3 cup cold water
1 cup frozen fat-free or light whipped topping, thawed
2 ounces fat-free or light cream cheese
1 cup fresh or frozen unsweetened raspberries, thawed if frozen
1 tablespoon confectioners sugar
1/4 teaspoon vanilla extract
1/4 cup fresh raspberries (optional)
For directions click here
Above content provided by The American Heart Association in partnership with Beth Israel Deaconess Medical Center. For advice about your medical care, consult your doctor.
Posted January 2009
