Heart Healthy Recipes by thepeopleareamerica


									Table of Contents          pages
   Poultry                    1-9

   Fish                     11-16

   Beef                     18-22

   Pork & Lamb              24-26

   Soups, Salads, & Misc    28-33

   Breakfast                35-39
Savory Italian Grilled Chicken
6 chicken breasts
1/4 cup olive oil
3 cloves garlic, crushed
fresh ground black pepper
1/4 cup fresh basil leaf, chopped
1/4 cup melted butter
3 sprigs fresh rosemary
1 tablespoon parmesan cheese

To grill, skin chicken breasts and rub in pepper to taste. Blend basil, olive oil, butter, garlic and parmesan cheese at
low speed using an electric blender, chopper or processor till smooth. Baste chicken lightly with mixture. Grill over
medium coals basting during cooking time with basil sauce. During this time add the rosemary branches to coals for
added smoke flavor. Do this 2 or 3 times. Grill 10 minutes each side depending on barbecue temperature. Garnish with
fresh basil and serve this grilled chicken recipe with rice or Italian pasta.

Nutritional Facts (Per Serving)
Calories 403                                 Monounsaturated Fat 14.2g                    Potassium 336mg 9%
Calories from Fat 273 (67%)                  Polyunsaturated Fat 4.1g                     Total Carbohydrate 0.6g 0%
Amount Per Serving %DV                       Trans Fat 0.2g                               Dietary Fiber 0.1g 0%
Total Fat 30.3g 46%                          Cholesterol 113mg 37%                        Sugars 0.0g
Saturated Fat 10.1g 50%                      Sodium 159mg 6%                              Protein 30.8g 61%


Polynesian Chicken
2 pounds boneless chicken breasts
4 ounces fat-free red Russian dressing or French dressing
1/2 cup sugar-free apricot preserves
1 small envelope of onion soup mix

Preheat the oven at 350 degrees F.
Wash the chicken and cut into 2” pieces, and place the pieces in a small casserole dish. Mix the remaining ingredients
and pour 1/2 of the sauce over the chicken. over and bake for 45 minutes. Stir in the remaining sauce and bake
uncovered another 20 minutes, Tender and savory.

Nutritional Facts (Per Serving)
Calories: 151.0
Total Fat: 1.0 g
Cholesterol: 65.0 mg
Sodium: 605.7 mg
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Total Carbs: 1.0 g
Dietary Fiber: 0.4 g
Protein: 23.3 g


                                                         Poultry | 1
Grilled Turkey Breast with Basil & Mozzarella
Olive oil for coating
1 package Honeysuckle White® Turkey Breast
4 slice mozzarella cheese
1 small bunch fresh basil leaves
Salt and freshly ground pepper, 1/8 teaspoon cayenne pepper
1 large clove garlic, minced
1/4 cup salted butter, at room temperature

Prepare your gas or charcoal grill for medium-high direct heat grilling. Oil the grill rack. Butterfly the turkey breasts
using a long, thin, sharp knife: Cut each turkey tenderloin horizontally into the thickest part, to within 1/2-inch of
the other side (so that it can be opened like a book) then cut each in two. Do the following with each breast: Open
the tenderloin like a book and place between sheets of plastic wrap. Pound lightly, using a meat mallet, to even out
the thickness. Remove the top sheet of wrap. Place 1 slice of cheese and a few basil leaves on one half of the breast.
Sprinkle with salt and pepper and close the breast. Coat with a little olive oil, and sprinkle both sides with salt and
pepper. In a small bowl, combine the remaining 3 ingredients with a fork and mix well. Form into a log in waxed paper
and refrigerate until ready for use. Grill turkey breasts for 3 to 5 minutes on each side, or until no longer pink in the
center. Top each breast with a pat of the garlic butter.

Nutritional Facts
(Per Serving)                     Calories from fat 163                 Cholesterol: 146 mg           Fiber Carbs: 0 g
Servings: 6.9oz/194.6g            Total fat: 18 g                       Sodium: 200 mg                Sugar Carbs: 1 g
Calories per serving: 350         Saturated fat: 12 g                   Carbohydrate: 1 g             Protein: 42 g


Taste-of Summer Chicken
3/4 cup Italian fat-free salad dressing
3/4 cup unsweetened pineapple juice
3/4 cup white wine or white grape juice
6 boneless skinless chicken breast halves(1 1/2 pounds)

In a large reusable plastic bag, combine the salad dressing, pineapple juice and wine or grape juice. Add the chicken.
Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain and discard marinade. Grill chicken, covered, over
medium heat for 6-7 minutes on each side or until juices run clear.

Nutritional Facts (Per Serving)
Calories: 140
Fat: 3 g (1 g sat)
Cholesterol: 63 mg
Sodium: 151 mg
Carbohydrates: 3 g
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Fiber: trace
Protein: 23 g


                                                          Poultry | 2
Parmesan Chicken Strips
8 ounces boneless skinless chicken breasts
1/4 cup (1 ounce) grated fat-free Parmesan cheese
1/4 teaspoon chili powder or Hungarian paprika. or to taste
1/2 teaspoon oregano
1/2 teaspoon basil
1/8 teaspoon garlic powder
Salt and freshly ground pepper to taste
1 egg, beaten

Preheat the oven to 350 degrees. Cut the chicken into 1-inch strips. Mix the cheese, chili powder, oregano, basil, garlic
powder. salt and pepper in a shallow dish. Dip the chicken in the egg and coat with the cheese mixture. Arrange the
coated chicken strips on a baking sheet sprayed with nonstick cooking spray. Bake for 18 to 20 minutes or until the
chicken is cooked through and light brown, turning once. Serve with fat-free ranch salad dressing, if desired.

Nutritional Facts (Per Serving)
calories 38
cholesterol 34 mg
fiber <1g
carbs 1g
total sugar <1g


Skinless Roast Chicken with Herbs and Spices
1 whole roasting chicken, without skin        1 tbsp paprika
2 medium garlic cloves , smashed              1 fresh lemons , pierced
1 medium shallots                             1 tbsp safflower oil
1 pinch fresh rosemary (1 sprig)              1 pinch black pepper , to taste
1 oz parsley sprigs , 1/2 bunch               1 pinch salt , to taste
1 tsp ground cayenne (red pepper)

Remove the skin from the chicken. Stuff the chicken with the aromatics and rub the outside of the bird with the
safflower oil. Tuck the legs of the chicken underneath and place on a roasting rack. Season liberally with salt
(optional) and pepper, cayenne, and paprika. Roast in a 500 degree F oven for 15 minutes. Turn the oven down to 350
degrees F and cook until the juices run away from the bird clear, approx 35 minutes. Let the bird rest and collect its
juices. The chicken will have a nice rust color and be packed with flavor.

Nutritional Facts (Per Serving)
Calories 210.6                                Unsaturated Fat 5.7g
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Total Carbs 2.5g                              Potassium 424.2mg
Dietary Fiber 0.9g                            Protein 32.6g
Sugars 0.6g                                   Sodium 120.4mg
Total Fat 7g
Saturated Fat 1.3g


                                                          Poultry | 3
Pepper-Lime Chicken
2 1/2 lbs, Chicken breast halves (with bones)
1/2 teaspoon finely shredded lime peel
1/4 cup lime juice
1 Tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 Tablespoon chopped fresh basil or thyme or 1 teaspoon dried basil or thyme, crushed
1/2 to 1 teaspoon cracked black pepper
1/4 teaspoon salt

If desired, skin chicken. Preheat broiler. Place chicken pieces, bone side up, on the unheated rack of a broiler pan.
Broil 4 to 5 inches from heat about 20 minutes or until lightly browned. Meanwhile for glaze, in a bowl stir together
lime peel, lime juice, oil, garlic,basi, pepper and Kosher salt. Bush chicken generously with glaze. Turn chicken; brush
generously with glaze. Discard any remaining glaze. Broil for 5 to 15 minutes more or until chicken is no loner pink.
(170 degrees)

Nutritional Facts (Per Serving)
Calories: 120                                Carbohydrates: 1 g
Fat: 4 g (1 g Sat.)                          Fiber: 0 g
Cholesterol: 51 mg                           Protein: 27 g
Sodium: 179 mg


Southwestern Turkey Burger
10 oz ground turkey                          2 tbsp fat free sour cream
1 oz silken tofu (2 tablespoons)             4 Lettuce, green leaf, fresh, outer leaf,
1/2 tsp ground cumin                         about the size of a burger
1/4 tsp garlic powder
1 tsp canola oil (in spray bottle)
1/2 medium avocadoes , 6 slices

Preheat oven to 350 degrees F. Combine the ground turkey, tofu, cumin, and garlic in a bowl and mix well. Form into
two patties. Heat a medium non-stick skillet over medium heat. Mist both sides of each burger with canola oil spray.
Cook in the skillet 3-1/2 minutes. Transfer to a pre-heated 350 degree F oven and bake five minutes or until cooked
through. Let stand five minutes to cool slightly. Place each burger on a piece of leaf lettuce. Top each burger with three
slices of avocado, a tablespoon of sour cream and the remaining slices of leaf lettuce.

Nutritional Facts (Per Serving)

Calories 355.9                               Total Fat 23.7g                               Protein 28.9g
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Total Carbs 8.4g                             Saturated Fat 5.3g                            Sodium 204.9mg
Dietary Fiber 2.1g                           Unsaturated Fat 18.4g
Sugars 1.5g                                  Potassium 551mg


                                                         Poultry | 4
Beginner’s Indian Curry
1/2 teaspoon mustard seeds, crushed
1/4 teaspoon cumin seeds, crushed
1 cup canned diced tomato, drained
1 tablespoon vegetable oil
1/4 teaspoon ground turmeric
1/4 teaspoon ground red chili
1/4 teaspoon salt
1 pound (about 1 3/4 cups) cubed cooked chicken breast
3/4 cup light coconut milk

Heat a large skillet over medium heat. Add the mustard and cumin seeds. Cook 2 minutes or until seeds are fragrant,
stirring frequently. Combine the tomato and oil in a small bowl; add to the seeds. Cook 1 minute, stirring constantly.
Stir in the turmeric, red chili, and salt. Cook, stirring, for another minute. Add chicken and cook for 1 minute. Stir in
coconut milk; cover. Simmer over low heat 10 minutes or until chicken is cooked through. Serve hot, spooned over
warm basmati rice.

Nutritional Facts (Per Serving)
Calories:219                                  Protein:24g                                   Iron:2mg
Fat:12g (sat 3g,mono 4g,poly 3g)              Carbohydrate:4g                               Sodium:145mg
Cholesterol:71mg                              Fiber:1g                                      Calcium:18mg

4 servings (Servings: 3/4 cup)

Lemon Sage Turkey
3 tbsp grated lemon rind                      1 Turkey, average, skin, raw , 1-12 pound
1/4 cup fresh lemon juice                     fresh or frozen turkey, thawed
3 tbsp ground thyme                           4 cup chicken broth, low sodium
2 tbsp sage, ground (or rubbed sage)          (2-16 oz cans)
1 tbsp black pepper , cracked                 1 cooking spray
1 tsp salt

Preheat oven to 350 degrees F. Whisk together lemon rind and juice, thyme, sage, pepper, and salt. Reserve. Take out
giblets and neck from turkey, save for another use or discard. Wash and dry turkey. Cut off any extra fat from surface
of turkey. Beginning at the neck, insert fingers between skin and meat and gently separate. Tuck wing tips under
turkey. Massage the lemon mixture under the skin of the turkey and on the surface. Add 1 can of broth to the bottom
of a roasting pan. Arrange turkey, breast side up on a cooking spray coated rack. Move rack to roasting pan and place a
meat thermometer into the thickest part of the thigh, being sure not to touch bone. Cook for 1 1/2 hours. Add another
can of broth into the pan and cook another 1 1/2 hours, the meat thermometer should read 180 degrees F. Take turkey
out of oven, cover with foil, and let rest 15 to 20 minutes. Take off skin before serving.
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Nutritional Facts (Per Serving)
Calories 265.1                                Total Fat 24.3g                               Protein 9.2g
Total Carbs 2g                                Saturated Fat 6.3g                            Sodium 418mg
Dietary Fiber 0.7g                            Unsaturated Fat 18g                           Dietary Exchanges
Sugars 0.5g                                   Potassium 85.2mg                              4 1/4 Fat, 1 1/4 Meat

                                                          Poultry | 5
Black Pepper Citrus Chicken
Be sure to use fresh, coarsely ground black pepper in this dish;
finely ground will overpower the chicken.
1 tablespoon canola oil, divided
1 1/4 teaspoons freshly ground black pepper, divided
1/4 teaspoon salt
4 (6-ounce) skinless, boneless chicken breast halves
1 cup vertically sliced onion
2 teaspoons bottled minced garlic
1/4 cup white wine
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle 1/2 teaspoon pepper and salt over
chicken. Add chicken to pan; cook 2 minutes on each side or until browned. Remove chicken from pan; keep warm.
Add remaining 2 teaspoons oil to pan. Add onion and garlic to pan; sauté 2 minutes. Add wine; cook 1 minute. Return
chicken to pan. Add remaining 3/4 teaspoon pepper and juices. Cover, reduce heat, and simmer 4 minutes or until
chicken is done. Sprinkle with parsley.

Nutritional Facts (Per Serving)
Calories 240(22% From Fat); Fat 5.9G (Sat 0.8G,Mono 2.6G,Poly 1.5G); Protein 39.6G; Cholesterol 99Mg; Calcium 29Mg;
Sodium 259Mg; Fiber 0.5G; Iron 1.5Mg; Carbohydrate 3.8G

4 (1 chicken breast half and 2 tablespoons onion mixture)

Asian Grilled Chicken Breasts
1/4 cup olive oil
1 tablespoon soy sauce
2 cloves garlic, crushed
1 tablespoon minced ginger
1 tablespoon Dijon mustard
salt to taste
freshly ground black pepper
6 skinless, boneless chicken breasts

Mix the oil, soy sauce, garlic, ginger, mustard, salt and pepper, and brush on the chicken breasts. Refrigerate for at
least 30 minutes or overnight. Preheat the grill. Grill the breasts for 5 to 6 minutes on each side, depending on the
thickness. Let the chicken rest on a plate for 1 or 2 minutes before serving.

Nutritional Facts (Per Serving)
Calories 166
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Carbohydrate 0 g
Fat 6 g
Fiber 0 g
Protein 26 g
Saturated Fat 1 g
Sodium 243 mg

6 (1 breast)
                                                                   Poultry | 6
Chicken with Artichokes and Olives
2 cups sliced fresh mushroom                                     1/4 teaspoon black pepper
14 1/2-ounce can diced tomatoes, undrained                       1 8 or 9 ounce package frozen artichoke hearts
1 cup reduced-sodium chicken broth                               2-1/2 pounds skinless, boneless chicken breasts halves
1/2 cup chopped onion (1medium)                                  and/or thighs
1/4 cup dry white wine or reduced-sodium chicken broth           3 tablespoons cornstarch
1 2-1/4ounce can sliced, pitted ripe olives or 1/4 cup           3 tablespoons cold water
capers, drained
2 to 3 teaspoons curry powder
1 teaspoon dried thyme, crushed
1/4 teaspoon salt

In a 4 to 5-quart slow cooker combine mushrooms, undrained tomatoes, chicken broth, onion, wine, olives, curry
powder, thyme, salt, and pepper, Add artichoke hearts. Place chicken on top; spoon some of the tomato mixture over
the chicken. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Using a
slotted spoon, transfer chicken and artichokes to a serving bowl. Cover chicken and artichokes with foil to keep warm.
 If using low-heat setting, turn to high heat setting. In a small bowl combine cornstarch and water. Stir into mixture in
cooker. Cover and cook about 15 minutes more or until thickened. Spoon tomato mixture over chicken and artichokes.

Nutritional Facts (Per Serving)
Calories 229                              Sodium 396mg
Fat 4 g                                   Carbohydrates 10g
Cholesterol 82mg                          Protein 35g


Caribbean Baked Chicken with Mango
2 jalapeño chile peppers, halved and seeded (wear plastic gloves when handling)
1/2 med onion, halved
2 cloves garlic, minced
1 slice (1/4” thick) peeled fresh ginger
1 Tbsp extra virgin olive oil
1 Tbsp white wine vinegar
1 tsp jerk seasoning, 1 tsp ground allspice
4 boneless, skinless chicken breast halves
1/2 mango, peeled and finely chopped
1 Tbsp chopped cilantro leaves

Mango, garlic, ginger, and hot spices combine to create an explosive flavor payoff--without added fat or sodium.
Prep Time: 20 minutes. Cooking Time: 30 minutes Preheat oven to 450 degrees F. Coat 13” x 9” baking pan with cooking
spray. In food processor, combine peppers, onion, garlic, ginger, oil, vinegar, jerk seasoning, allspice, and salt. Process
until very finely chopped, stopping machine a few times to scrape down inside of container. Spread jalapeño mixture
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on both sides of chicken breasts. Place into prepared baking pan. Bake 30 minutes or until thermometer inserted into
thickest portion registers 170 degrees F and juices run clear. Place chicken onto 4 plates, and scatter mango on top.
Sprinkle with cilantro. Recipe from www.diabetic-diet-secrets.com, used by permission.

Nutritional Facts (Per Serving)
186 Calories, 28g Protein, 5g Fat, 1g Sat Fat, 68mg Cholesterol, 6g Carbs, 1g Fiber.

                                                           Poultry | 7
Grilled Chicken Salad
1–2 lbs boneless, skinless chicken breast
Season salt
Worcestershire Sauce
Romaine lettuce
Green onion

Grill chicken over medium flame, brushing with Worcestershire and sprinkling lightly with season salt. When cooked
thoroughly, cut into strips and set aside. Cut lettuce, spinach, carrots, cucumbers, tomatoes, onion, and avocados. Toss
everything together. Top with strips of grilled chicken and drizzle with your favorite low-fat dressing.

Nutritional Facts (Per Serving Without Dressing)
Calories 206, Fat 2g, Cholesterol 70mg, Sodium 478mg, Carbohydrates 10g, Protein 27g.


Crock Pot Cream Cheese Chicken
12 Skinless Chicken Drumsticks (or you can use boneless/skinless chicken breasts.
1 (0.6 oz.) Package Zesty Italian Salad Dressing Mix
Salt and Pepper to taste
2 Tablespoons Fat Free Margarine Spread
1 (10 3/4 oz.) Can 98% Fat Free Cream of Chicken Soup
1 (8 oz.) Package Fat Free Cream Cheese cubed
1/2 Cup Water

Spray crockpot with non-stick cooking spray and place the drumsticks into the bottom. Sprinkle the drumsticks with
salt, pepper and Italian Salad Dressing mix. Cover and cook on low for 6 to 7 hours. About an hour before the chicken
is done cooking, combine the margarine, cream of chicken soup, cream cheese and water in a medium sauce pan.
Cook over medium heat until smooth. Pour the cream cheese mixture over the chicken. Cover and continue cooking
for another 45 minutes to 1 hour. When ready to serve, spoon the sauce evenly over each drumstick. This is good
served with brown rice for additional points.
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Nutritional Facts (Per Serving)
Serves: 6 (2 drumsticks with sauce)                                    trace Dietary Fiber
6g Fat (23.2% calories from fat)                                       120mg Cholesterol
37g Protein                                                            1023mg Sodium. Exchanges: 4 Lean Meat.
10g Carbohydrate

                                                         Poultry | 8
Chicken Vegetable Dumpling Soup
2 cups cut up cooked chicken                                           Mini Dumplings:
1 tablespoon parsley                                                   1 cup heart smart bisquick or
1 tablespoon thyme                                                     1 cup whole wheat baking mix
1 onion-chopped                                                        1/2 cup low fat milk
1 green pepper chopped
1 cup lima beans
1 cup carrots- chopped
6 cups chicken broth or
6 cups water and add
2 tablespoons low sodium chicken soup base

in large pot, heat soup ingredients slowly to a boil. in small bowl stir dumpling ingredients until soft dough forms.
Drop dough with a teaspoon onto boiling soup. If dumplings sink into soup carefully bring them to top of broth with
slotted spoon. reduce heat to low. Cook uncovered for 10 minutes than cover and cook another 10 minutes.

Nutritional Facts (Per Serving)
calories: 220 calories from fat 60                                     protein 18 grams
Total fat 6 grams                                                      Fiber 3 grams.
Cholesterol 40 grams                                                   Total carb 22 grams
Sodium 800mg.


Herb Roasted Chicken
1 whole roasting chicken (about 3-4 lbs.)                              2 tablespoons olive oil
1 tablespoon chopped fresh or 1 teaspoon dried basil                   1 teaspoon salt
1 tablespoon chopped fresh or 1 teaspoon dried thyme                   1/4 teaspoon black pepper
1 tablespoon chopped fresh or                                          2 whole garlic heads
1 teaspoon dried rosemary, crushed

Preheat oven to 450 degrees.Rinse chicken with cold water; pat dry. Trim excess fat. Loosen skin by inserting fingers,
gently pushing between skin and meat. Combine basil, thyme, rosemary, salt, pepper and olive oil. Rub herb mixture
under loosened skin. Place chicken on a broiler pan. Insert meat thermometer into meaty part of thigh, making
sure not to touch bone. Clean garlic and place cloves inside the cavity of the chicken and underneath legs. Bake at
450 for 30 minutes. Decrease oven temperature to 375 (do not remove chicken from oven). Bake 45 minutes or until
thermometer registers 180. Cover chicken loosely with foil; let stand 10 minutes. Carve by using a sharp knife to
remove breasts whole and separate legs and thighs at the joint. Serve with roasted garlic cloves for additional flavor.

Nutritional Facts (Per Serving)
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Calories: 337                                                          Sodium: 288mg
Total Fat: 23g                                                         Carbohydrates: 1g
Cholesterol: 111mg                                                     Protein: 29g


                                                         Poultry | 9
Salmon with Lemon Lime Butter
1/2 tsp grated lemon zest
1/2 tsp grated lime zest
2 tbs room-temp butter
1 1/2 lbs salmon fillet
1/4 tsp salt
1/3 c water

Stir lemon/lime zests into butter, put mixture onto a piece of plastic wrap and roll to form 1” cylinder. Either
refrigerate, or if in a hurry put in freezer to firm while you cook the fish. Put fish in microwave baking dish. Pour in
water and sprinkle fish with salt. Cover with plastic wrap and poke several holes in it. Microwave on MEDIUM for 6
min. then flip fish and cook 2 minutes. Top each portion with slices of lemon lime butter and serve.

Nutritional Facts (Per Serving)
Cal. 290
Protein 33g
Fat 16g
Sodium 268mg
Carb .06g


Grilled Glazed Salmon
2 tablespoons olive oil                                   1/2 teaspoon freshly ground black pepper
1 teaspoon water                                          2 teaspoons dried basil
1/2 cup red wine vinegar                                  1/2 cup SPLENDA® No Calorie Sweetener, Granulated
2 cloves crushed garlic                                   1 1/3 pounds salmon fillet
1 teaspoon garlic salt

In a shallow baking pan, combine the olive oil, water, red wine vinegar, garlic, garlic salt, black pepper and basil. Place
salmon filet in the marinade meat side down, if skin is still on. Marinate for 30 minutes. Preheat an outdoor grill
for medium heat and lightly oil grate. Coat the salmon filet lightly with SPLENDA® Granulated Sweetener. Place on
grill and cook 12 minutes per side. Baste with marinade periodically while cooking. Salmon is done, when it flakes
easily with a fork. Note: The nutrition data for this recipe includes information for the full amount of the marinade
ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade
consumed will vary.

Nutritional Facts (Per Serving)
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Calories: 360                                 Cholesterol: 90mg                              Sugars: 2g
Calories from Fat: 210                        Sodium: 540mg                                  Protein: 30g
Total Fat: 23g                                Total Carbs: 6g
Saturated Fat: 4g                             Dietary Fiber: 0g


                                                            Fish | 11
Hudson’s Baked Tilapia
4 (4 ounce) fillets tilapia
salt and pepper to taste
1 tablespoon Cajun seasoning, or to taste
1 lemon, thinly sliced
1/4 cup mayonnaise
1/2 cup sour cream
1/8 teaspoon garlic powder
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh dill

Preheat the oven to 350 degrees F. Lightly grease a 9x13 inch baking dish. Season the tilapia fillets with salt, pepper
and Cajun seasoning on both sides. Arrange the seasoned fillets in a single layer in the baking dish. Place a layer of
lemon slices over the fish fillets. I usually use about 2 slices on each piece so that it covers most of the surface of the
fish. Bake uncovered for 15 to 20 minutes in the preheated oven, or until fish flakes easily with a fork. While the fish
is baking, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with

Nutritional Facts (Per Serving)
Calories: 284                                                   Total Carbs: 5.7g
Total Fat: 18.6g                                                Dietary Fiber: 1.5g
Cholesterol: 62mg                                               Protein: 24.6g
Sodium: 598mg


Potato-Horseradish-Crusted Mahi-Mahi
1 cup precooked shredded potatoes
1 shallot, finely chopped
1 tablespoon prepared horseradish
1 teaspoon Dijon mustard
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground pepper
1 1/4 pounds mahi-mahi, skin removed, cut into 4 portions
4 teaspoons reduced-fat mayonnaise
1 tablespoon canola oil
1 lemon, quartered

Combine potatoes, shallot, horseradish, mustard, garlic salt and pepper in a medium bowl. Spread each portion of fish
with 1 teaspoon mayonnaise, then top with one-fourth of the potato mixture, pressing the mixture onto the fish.
2. Heat oil in a large nonstick skillet over medium-high heat. Carefully place the fish in the pan potato-side down and
cook until crispy and browned, 4 to 5 minutes. Gently turn the fish over, reduce the heat to medium and continue
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cooking until the fish flakes easily with a fork, 4 to 5 minutes more. Serve with lemon wedges.

Nutritional Facts (Per Serving)
205 calories; 6 g fat (1 g sat, 3 g mono); 105 mg cholesterol; 9 g carbohydrate; 27 g protein; 1 g fiber; 311 mg sodium;
623 mg potassium. Nutrition bonus: Selenium (74% daily value), Potassium (18% dv).


                                                            Fish | 12
Honey-Soy Broiled Salmon
1 scallion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon minced fresh ginger
1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
1 teaspoon toasted sesame seeds

Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon
in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the
remaining sauce. Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to
the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked
through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.

Nutritional Facts (Per Serving)
Per serving: 234 calories; 13 g fat (3 g sat, 5 g mono); 67 mg cholesterol; 6 g carbohydrate; 23 g protein; 0 g fiber; 335 mg
sodium; 444 mg potassium. Nutrition bonus: Selenium (60% daily value), excellent source of omega-3s.


Extra-Crispy Fish With Lemon-Dill Dip
This dish works best with a mild, slightly sweet fish such as scrod, pollock, whiting, haddock, or hake.

2 (1-ounce) bags low-carb soy chips. finely ground
4 (8-ounce) fish fillets, about 1/4 inch thick
2 tablespoons canola oil, divided
1/2 cup mayonnaise
3 tablespoons chopped fresh dill
2 teaspoons grated lemon zest
1/4 teaspoon pepper

Spread ground chips on a piece of waxed paper or paper plate. Dredge fillets in chips to coat on both sides. Heat 1
tablespoon of the oil in a large nonstick skillet over med heat. Add half the fish and cook until just opaque inside and
golden brown outside. 3 to 4 minutes per side. Carefully transfer to plates and tent with foil to keep warm. Repeat
with remaining tablespoon oil and fish. Combine mayonnaise, dill, and zest in a small bowl. Season with pepper and
serve alongside fish.
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Nutritional Facts (Per Serving)
carbs 3 g fiber 2g protein 51 g fat 32.5 calories 520 prep time 5 minutes cook time 14 minutes



                                                            Fish | 13
Tuna Caesar Sandwich
85 g (1/2 of 170-g can) tuna, drained, flaked
1/2 cup shredded lettuce
2 Tbsp. KRAFT CALORIE-WISE Creamy Caesar Dressing
2 tsp. KRAFT 100% Parmesan Grated Cheese
2 slices whole wheat bread

MIX all ingredients except bread in small bowl.
SPOON mixture onto 1 bread slice. Top with second bread slice

Nutritional Facts (Per Serving)
Total fat 9.7 g
Saturated fat 2 g
Cholesterol 33 mg
Sodium 896 mg
Carbohydrate 27.9 g
Dietary fibre 4.1 g
Protein 25.2 g
Vitamin A 3 %DV
Vitamin C 2 %DV
Calcium 12 %DV
Iron 21 %DV


Puerto Rican Fish Stew
2 tablespoons extra-virgin olive oil                                  1/4 cup packed chopped fresh cilantro
1 medium onion, chopped                                               2 tablespoons sliced pimento-stuffed green olives
4 cloves garlic, minced                                               1 tablespoon capers, rinsed
1 pound flaky white fish, such as haddock, tilapia or cod, cut        1 teaspoon dried oregano
into 1 1/2-inch pieces                                                1/2 teaspoon salt
1 14-ounce can diced tomatoes                                         1/2 cup water, as needed
1 Anaheim or poblano chile pepper, chopped                            1 avocado, chopped (optional)

Heat oil in a large high-sided skillet or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until
softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute. Add fish, tomatoes and their juices, chile pepper,
cilantro, olives, capers, oregano and salt; stir to combine. Add up to 1/2 cup water if the mixture seems dry. Cover and
simmer for 20 minutes. Remove from the heat. Serve warm or at room temperature, garnished with avocado (if using).
Makes 4 servings, about 1 cup each

Nutritional Facts (Per Serving)
                                                                                                                             Best of Heart Connect Recipes

9 g fat (1 g sat                                                      23 g protein
6 g mono)                                                             2 g fiber
65 mg cholesterol                                                     697 mg sodium
9 g carbohydrate                                                      475 mg potassium.


                                                          Fish | 14
Salmon Burgers with Green Goddess Sauce
1 lb wild salmon fillet, skinned
2 Tbsp finely chopped red onion or scallion
2 Tbsp chopped fresh cilantro
1/4 tsp kosher or sea salt
1/8 tsp freshly ground pepper
1 Tbsp extra-virgin olive oil or canola oil
4 Tbsp Green Goddess Sauce

Green Goddess Sauce - 1g Carbs, 0g Fiber
Here’s my approach to tartar sauce as a side for any fish or combine it with chunk light tuna as the base of a
tuna salad.

Makes: A little over a cup
3/4 cup reduced-fat mayonnaise
1/4 cup reduced-fat sour cream
4 anchovy fillets, rinsed and chopped
3 Tbsp chopped fresh chives
2 Tbsp chopped fresh parsley
1 Tbsp capers, rinsed
2 tsp freshly grated lemon zest
1 tsp fresh lemon juice
1/8 tsp salt
Freshly ground pepper to taste

Combine mayonnaise, sour cream, anchovies, chives, parsley, capers, lemon zest, lemon juice, salt and pepper in a
food processor and pulse to combine.

MAKE AHEAD TIP: Prepare your salmon, cover and refrigerate for up to 2 hours. With a large knife, chop salmon using
quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy) until you
have a mass of roughly 1/4-inch pieces. Transfer to large bowl and gently stir in onion (or scallion), cilantro, salt and
pepper, being careful not to overmix. Divide the mixture into 4 patties, about 1 inch thick. Chill in the refrigerator for
at least 20 minutes (or up to 2 hours) before cooking. Heat oil (recipe calls for oil, I use the spray stuff at a lower heat)
in a large nonstick skillet over medium heat. Add the burgers and cook until browned on both sides and just cooked
through, 4 to 6 minutes total. Serve with 1 tablespoon Green Goddess Sauce each. TIP: I use the prepackaged frozen
salmon steaks. They’re simpler to chop and prepare. If you prefer using the fresh type, by all means do!

Nutritional Facts (Per Serving)
239 Calories
13g Fat
2g Sat
6g Mono
74mg Cholesterol
26g Protein
2g Carbs
                                                                                                                                   Best of Heart Connect Recipes

0g Fiber
255mg Sodium
653mg Potassium
Potassium (19% dv)
excellent source of omega-3s


                                                             Fish | 15
Broiled Tilapia
4 tilapia fillets (6 oz. each)
Salt and pepper
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon Asian fish sauce
2 tablespoons chopped fresh dill
1 teaspoon dried dill weed
1 teaspoon ground turmeric
1 teaspoon minced garlic
3 tablespoons sliced green onions

Rinse tilapia and pat dry. Sprinkle with salt and pepper. In a wide bowl, mix olive oil, lime juice, fish sauce, fresh and
dried dill, turmeric, garlic, and green onions. Add tilapia; turn to coat well. Cover and chill at least 1 hour or up to 1
day. Place tilapia in a single layer on a foil-lined baking sheet. Broil 6 inches from heat until fish is opaque but still
moist-looking in center of thickest part, 8 to 10 minutes. Serve hot

Nutritional Facts (Per Serving)
Calories:216 (36% from fat)                                             Fiber:0.1g
Protein:32g                                                             Sodium:212mg
Fat:8.7g (sat 1.7)                                                      Cholesterol:83mg


                                                                                                                                Best of Heart Connect Recipes

                                                            Fish | 16
Philly Cheesesteak Lettuce Cups
3 ounces lean beef steak
1/3 cup sliced mushrooms
1/4 cup thinly sliced onions
1 slice fat-free American cheese
2 leaves romaine, butter or green leaf lettuce

Slice meat into thin strips. Coat medium pan with nonstick cooking spray. Add mushrooms and onions; cook over
medium heat for 5 minutes, stirring occasionally, until onions are sligtly browned. Set aside. Remove pan from
heat and re-coat with nonstick cooking spray. Cook steak strips over medium heat for 1-2 minutes, flipping halfway
through. Break cheese slice into small strips. Place cheese on top of meat--still in the pan-- and continue to cook until
cheese melts. Remove from heat; mix beef strips with veggies and serve on lettuce leaves.

Nutritional Facts (Per Serving)
Calories: 197
Protein: 13.5 g
Fat: 7.5 g ( 3 g saturated)
Cholesterol: 55 mg
Carbohydrates: 7 g
Sodium: 185 mg
Fiber: 1 g
Sugar: 4 g


Sirloin Steak strips
2 lb Beef, top sirloin steak, lean, raw
1 pinch salt and pepper (to taste)
1 tsp minced garlic
1/2 cup red wine (dry)
1/2 cup fat free unsalted beef broth
2 tbsp dijon mustard
3 tbsp chopped parsley

Cut the steak into strips about 3/4 inch thick, and heat a large skillet coated with nonstick cooking spray over medium
high heat. Sauté the steak on both sides until it is done, about 5 to 7 minutes, and season with the salt and pepper.
Remove the meat, and add the garlic and wine to the pan, and boil until reduced by half, stirring well, and add the
beef broth and mustard, stirring until blended. Boil until slightly thickened, and add the parsley, and return the meat
to the pan, heat with the sauce, and serve.

Nutritional Facts (Per Serving)
                                                                                                                               Best of Heart Connect Recipes

Calories 239.1                              Total Fat 10.8g                              Protein 26.9g
Total Carbs 1.8g                            Saturated Fat 4g                             Sodium 215.4mg
Dietary Fiber 0.1g                          Unsaturated Fat 6.8g
Sugars 0.1g                                 Potassium 53.8mg


                                                          Beef | 18
Spicy Beef Roast
1 3-1/2 to 4lb. boneless beef chuck roast     1 Tbsp Worcestershire Sauce                    1 Tbsp cold water
Salt and black pepper                         1 Tbsp tomato paste                            1 Tbsp prepared horseradish
2 Tbsp cooking oil (optional) (smart beat     2 cloves garlic, minced                        1/2 tsp salt
is a healthier option)                        Several dashes bottled hot pepper sauce
1/2 cup water                                 1 Tbsp cornstarch

Trim fat from meat. If necessary, cut meat to fit into a 3/1/2 to 4-1/2 quart slow cooker. Sprinkle meat with salt and
pepper. If desired, in a large skillet cook meat in hot oil over medium heat until brown on all sides. Drain off fat. Place
meat in cooker, In a small bowl combine the 1/2 cup water, the Worcestershire sauce, tomato paste, garlic, and hot
pepper sauce. Pour over meat in slow cooker. Cover and cook on low-heat for 10-12 hours or on high=heat setting for
5 to 6 hours. Transfer meat to a serving platter, reserving cooking liquid, Cover meat with foil to keep warm. For gravy,
strain cooking liquid and skim fat. Transfer liquid to a medium saucepan, In a small bowl combine corn starch and
the Tblsp water; stir into liquid in saucepan. Cook and stir over medium heat until thickened and bubblu. Cook and
stir for 2 minutes more. Stir in the horseradish an 1/2 tspn salt. Serve gravy with meat.

Nutritional Facts (Per Serving)
Calories 203
Fat 6 g
Cholesterol 94mg
Sodium 227 mg
Carbohydrates 2 g
Protein 34 g


Teriyaki Kabobs
1/3 C. soy sauce                              12 whole mushrooms
2 T. vegetable oil                            1 large green pepper,
1 T. brown sugar                              cut into 1 1/2−inch pieces
1 garlic clove, minced                        1 large onion, cut into wedges
1 tsp. ground ginger                          12 cherry tomatoes
1 tsp. seasoned salt
1 1/2 lb. boneless sirloin steak,
cut into 1 1/4−inch cubes

In a bowl, combine soy sauce, oil, brown sugar, garlic, ginger and salt; mix well. Pour half of the marinade into a large
re-sealable plastic bag or shallow glass container; add beef and turn to coat. Seal or cover; refrigerate for 4 to 8 hours,
turning occasionally. Cover and refrigerate remaining marinade. Drain meat; discard marinade. On metal or soaked
bamboo skewers, alternate meat, mushrooms, green pepper, onion and cherry tomatoes; leaving 1/4 inch between
each. Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning
and basting for 8 to 10 minutes or until meat is cooked thoroughly. Serves 6.
                                                                                                                                 Best of Heart Connect Recipes

Nutritional Facts (Per Serving)
244 calories, 690 mg sodium, 77 mg cholesterol, 10 gm carbohydrate, 29 gm protein, 10 gm fat



                                                           Beef | 19
1 pound ground skinless turkey breast         1/4 teaspoon salt
1 pound lean ground beef                      1/4 teaspoon ground white pepper
1/2 medium onion, minced                      1/8 teaspoon nutmeg
1 clove garlic, minced                        2 slices white bread, lightly toasted
3 tablespoon minced fresh parsley             and made into coarse crumbs
1 egg                                         2 tablespoons ketchup
1/4 cup low-fat (1%) milk                     2 tablespoons water
1 teaspoon dry mustard

Preheat the oven to 350 degrees F. In a large bowl, combine the meats with your hands or a large fork. Blend in the
onion, garlic, and parsley; set aside. In a medium bowl, whisk the egg until frothy, about 1 minute. Add the milk,
mustard, salt, pepper, and nutmeg and whisk to blend. Add the bread crumbs and let stand for 5 minutes. Add the egg
mixture to the meat mixture and blend well, about 1 minute. Spread evenly into a 9x5-inch loaf pan. In a small bowl,
combine the ketchup and water until blended. Spread on top of the meat. Bake until the meat is no longer pink, about
90 minutes.

Nutritional Facts (Per Serving)
Per serving (yield 6 servings): Calories: 139, Fat: 2g, Saturated Fat: 1g, Cholesterol: 36mg, Sodium 133mg,
Carbohydrates 8g, Fiber 0.5g, Protein 20g


Chinese Pepper Steak
1 to 1.5 pounds stir-fry beef                 1 14.5 oz can no-salt-added                    1 t garlic salt
2 green bell peppers,                         diced tomatoes, drained                        1 T granulated sugar
cut into bite-sized pieces                    2 cups water                                   2 T corn starch
1 medium yellow onion, cut into               1/4 cup canola oil                             4 T low sodium soy sauce
bite-sized pieces                             1/2 t ground ginger

Heat oil in large skillet until very hot. Add the meat and stir-fry until nicely browned. Add the onion, water, garlic salt,
and ginger. Bring mixture to a boil, cover, and cook for about five minutes. Add the bell peppers. Cover and cook for
about five more minutes until peppers are tender. Add the tomatoes. Combine the sugar, corn starch, and soy sauce in
a small bowl and whisk together until well combined. Add this mixture to the meat and pepper mixture and bring to a
boil. Continue to cook, uncovered, until the sauce thickens. Serve over rice.

Nutritional Facts (Per Serving)
Calories 257.0                                Monounsaturated Fat 9.0 g                      Total Carbohydrate 10.2 g
Total Fat 17.6 g                              Cholesterol 45.3 mg                            Dietary Fiber 2.4 g
                                                                                                                                  Best of Heart Connect Recipes

Saturated Fat 4.0 g                           Sodium 788.1 mg                                Sugars 6.6 g
Polyunsaturated Fat 3.0 g                     Potassium 279.4 mg                             Protein 14.9 g


                                                           Beef | 20
Skillet Stuffed Peppers
2 large green bell peppers, halved lengthwise                         1 package (20 oz. size) refrigerated mashed potatoes
and seeded cooking spray                                              1/4 cup shredded cheddar cheese
1/4 pound ground round                                                Cracked pepper (optional)
1/2 cup water
1 package (1.25 oz. size) taco seasoning

Place pepper halves cut side down, on a microwave-safe dish; cover with plastic wrap. Microwave at HIGH 3 minutes
and 30 seconds or until pepper halves are crisp-tender. Let stand, covered, 3 minutes (Peppers will soften). While
peppers cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef and cook 3
minutes, stirring to crumble. Add water and seasoning, and stir to combine. Cover, reduce heat, and cook 5 minutes
or until done. While beef cooks and peppers stand, cook the potatoes in microwave according to package directions.
Spoon 1/2 cup beef mixture into each pepper half, top each with 2/3 cup potatoes. Sprinkle each pepper half with 1
tablespoon cheese. Garnish with black pepper, if desired.

Nutritional Facts (Per Serving)
Calories 196.4
Saturated Fat 3.8 g
Monounsaturated Fat 2.9 g
Sodium 606.4 mg
Total Carbohydrate 23.0 g


Beef Stroganoff
3 lbs lean beef stew meat                    or can substitute 3 TBS cornstarch             1/8 Tsp Salt
11/2 Cup sliced fresh mushrooms              mixed w/water                                  1/8 Tsp Pepper
4 TBS Low Fat Cream                          or 3Tbs Flour added straight into pan          1/8 Tsp Oregano
1 Cup Water                                  2 Cups No Yolk Egg Noodles
8 oz Low Sodium/Fat Free Beef Broth          1 Cup Frozen Baby Peas
1/4 C Instant Creole Roux mix                1/4 Cup Chopped Leek

In skillet on medium heat put stew meat and water, cook til meat browned. Add mushrooms, leek, salt, pepper, and
oregano let cook til leek and mushrooms are soft. Add in roux mix ( or one of the 2 substitutes) stir well. Add in Beef
Broth and Noodles. Cook until noodles almost done stirring to help thicken. Add cream and stir til well mixed and
then add in peas and cook until peas heated and soft.

Nutritional Facts (Per Serving)
Calories 375
Protein 30mg
                                                                                                                             Best of Heart Connect Recipes

Sodium 400mg
Sugars 8mg
Carbs 40g



                                                          Beef | 21
Zucchini Hamburger Bake
Prep Time: 20 minutes
Cooking Time: 45 to 55 minutes
1 90% lean hamburger
1 small onion, chopped
1/4 tsp. pepper
2 cups pizza sauce
1/2 cup raw long grain rice
4 cups zucchini, peeled and cubed
1 1/2 cups water
3/4 cup fat free mozzarella cheese, grated

In a large skillet or stockpot, brown hamburger and onion together. Drain off drippings. Season meat and onion with
pepper. Add remaining ingredients, except cheese, and stir together. Cover and simmer over low heat until rice is soft,
approximately 35 to 45 minutes. Top with cheese and allow to melt before serving.

TIPS: An electric skillet works well for making this casserole. You can double the amount of zucchini if you want.

                                                                                                                             Best of Heart Connect Recipes

                                                         Beef | 22
Caribbean Jerk Pork Roast
3 lbs pork loin, lean, boneless
1 tbsp onion flakes
1 tbsp onion powder
2 tsp thyme
2 tsp salt
1 tsp ground allspice
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
2 tsp splenda
1 tsp black pepper
1 tsp cayenne pepper

Pat roast dry with paper toweling. Blend seasonings and rub evenly over pork roast. Place in shallow pan and roast at
350°F-180°C for 45-60 minutes, until internal temperature registers 155ºF-75ºF. Remove from oven, let rest 10 minutes
(temperature will rise about 5 degrees upon resting). Slice and serve. Wrap leftovers well and refrigerate for tomor-
row's sandwiches.

Nutritional Facts (Per Serving)
396 Calories; 28g Fat (65.5% calories from fat); 31g Protein; 2g Carbohydrate; 1g Dietary Fiber; 117mg Cholesterol;
626mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 3 Fat.


Perfectly High Performance Pork Chops
4 pork chops (5 ounces each), ½ inch thick
1 medium sized white onion, chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 small (6 ounce) can V-8®
½ t. canola oil

Spread canola oil on bottom of heavy skillet and heat over medium heat. Place pork chops in skillet and brown the
chops on both sides, (or about 15 minutes on each side). Remove chops and keep warm. Add the chopped onion and
pepper, and sauté until crisp-tender, stirring constantly. Add the V-8 to the vegetable mixture, and bring to a boil
                                                                                                                        PORK & LAMB
Return the chops to the pan. Reduce heat and simmer for an additional 12 to 15 minutes until the chops are tender
Remove chops to a serving dish. Spoon vegetable sauce over each chop. Serve immediately.

Nutritional Facts (Per Serving)
GI: 69
                                                                                                                                Best of Heart Connect Recipes

GL: .38
Calories: 243; Carbohydrates: 7g; Fiber: 2g; Protein: 28g; Fat: 10 g; Saturated Fats: 3g; Sodium: 269mg


                                                      Pork & Lamb | 24
Pork with Garlic Cream Sauce
1 pound pork tenderloin
2 teaspoons canola oil
2 teaspoons sesame seeds, toasted, divided
1 to 2 garlic cloves, minced
1 tablespoon butter or stick margarine
1/3 cup 1% milk
3 oz reduced-fat cream cheese, cubed
1 tablespoon minced chives

Cut pork into 1" slices; flatten to 1/2" thickness. Place in a 15"x10"x1" baking dish coated with nonstick cooking spray.
Brush oil over all sides of pork; sprinkle with half of the sesame seeds. Broil 4-6" from the heat for 3-5 minutes longer
or until meat juices run clear. Meanwhile, in a saucepan, sauté garlic in butter for 1 minute. Stir in milk and cream
cheese. Reduce heat; cook and stir until blended and smooth. Stir in chives. Serve with pork.

Nutritional Facts (Per Serving)
Calories: 255
Fat: 14 g (6 g sat)
Cholesterol: 88mg
Sodium: 151 mg
Carbohydrates: 3 g
Fiber: trace
Protein: 27 g


Mediterranean Pork Chops
4 boneless or bone-in pork loin chops, cut 1/2 " thick(1 to 1 1/2 lbs)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
2 cloves garlic, minced

Sprinkle chops with kosher salt and pepper; set aside. In a small bowl combine rosemary and garlic. Sprinkle rose-
mary mixture evenly over both sides of each chop, rub in with your fingers. Place chops on a rack in a shallow roast-
ing pan. Roast chops in a 425 degrees oven for 10 minutes. Reduce heat to 350 degrees and continue roasting about 25
minutes or until porkchop registers 160 degree F.
                                                                                                                            PORK & LAMB
Nutritional Facts (Per Serving)
Calories: 147
Fat: 4 g (Sat: 2 g)
Cholesterol: 71 mg
                                                                                                                                    Best of Heart Connect Recipes

Sodium: 288 mg
Carbohydrates: 1 g
Fiber: 24 g


                                                      Pork & Lamb | 25
Pork Tenderloin w/Balsamic Vinegar reduction
2 Tbl Olive oil                               1/2 Cup chopped apple                        2 Tbl Balsamic Vinegar
1 Lb Pork Tenderloin (trim all outside fat)   1 1/2 Tbl finely                             1/2 tsp fresh ground black pepper
1 Cup chopped yellow sweet onion              chopped FRESH rosemary
1 Shallot                                     1 Cup Low Sodium Chicken Broth

Preheat oven to 450 degrees. Lightly coat a baking pan with cooking spray. Using large skillet, heat the olive oil. Add
the tenderloin and sprinkle all over with black pepper. Brown on all sides (takes about 3-5 Min.) Remove skillet from
heat and place the tenderloin in the prepared baking pan. Place baking pan in the preheated oven and roast for about
15 min. (Meat thermometer should indicate 160-165 degrees). In same skillet the tenderloin was browned in add the
onion, shallots, apple and rosemary. Sauté over medium heat until apples are soft (about 4 min.) Gradually stir in
chicken broth and balsamic vinegar (I like to add a dash of oregano, basil and parsley as well) bring up the heat and
boil until sauce reduces (about 6 min). To serve place the tenderloin on large serving platter and pour the reduced
sauce over top of the tenderloin and serve at once.

Nutritional Facts (Per Serving)
Calories 215                                  Carbohydrate 10g
Cholesterol 75mg                              Fiber 1g
Protein 25g                                   Total fat 8g
Sodium 93mg                                   Potassium 515mg


Japanese Crockpot Lamb
2 lb Lamb
1/4 cup soy sauce
1 tbsp Honey
2 tbsp Vinegar
2 tbsp Sherry
2 Garlic clove -- crushed
1/4 tsp Ginger -- ground
1 1/2 cups chicken stock -- optional

Put all ingredients in crockpot and cook all day on LOW. Sylvia's comments: I converted this from a marinate-and-
                                                                                                                          PORK & LAMB
broil recipe that required better meat. This worked great on cheap stew lamb; it actually took away the strong lamb
taste. I defatted the crockpot juices, thickened with cornstarch, and used it on green beans. That with the lamb and
some yellow rice made a great dinner.

Nutritional Facts (Per Serving)
                                                                                                                                  Best of Heart Connect Recipes

257 Calories; 19g Fat (68.7% calories from fat); 15g Protein; 4g Carbohydrate; trace Dietary Fiber; 63mg Cholesterol;
968mg Sodium.


                                                      Pork & Lamb | 26
   & MISC.
Italian Wedding Soup
1 Bag Italian frozen meatballs
12 c. low-sodium chicken broth
1 lb. fresh spinach
2 large eggs
2 Tbs freshly grated parmesan , plus extra for garnish
Salt and pepper to taste

Bring broth to a boil in a large pot over medium-high heat. Add meatballs and spinach, simmer until cooked through
(about 8 minutes). Whisk eggs and parmesan in a medium bowl until blended. Stir soup in circular motion, slowly add
egg mixture stirring gently to form thin strands of egg (about 1 minute). Season to taste with salt and pepper, garnish
with remaining cheese.

Nutritional Facts (Per Serving)
calories 150
fat 5g
cholesterol 50mg
carbs 3g
sugars 1g


Broccoli Salad with Cauliflower
1 lrg head of broccoli                      1 cup low-fat mayo (not whip)                 raisins

                                                                                                                          SOUPS, SALADS, & MISC.
1 lrg head of cauliflower                   2 Tablespoons vinegar                         sunflower seeds
8 slices of cooked bacon (crumbled)         1/4 cup white sugar (I use splenda but        walnuts
1/2 Cup finely sliced red onion             have no nutrition facts for that)
8 oz cheddar cheese cubed small             1 Cup cherry tomatoes (halved)
(sharp is best)                             *optional (not included in nutrition facts)

Wash broccoli and cauliflower and chop flowerets and stems. Place in large bowl and toss with bacon crumbs, onion,
and cheese. In a small bowl combine mayo, vinegar, and sugar. Pour over broccoli mix and stir. Just before serving add
tomatoes. Tastes great and even better after a couple hours or the next day.

Nutritional Facts (Per Serving)
Calories 183                                Sodium 260mg 10%
Calories from Fat 119 (65%)                 Potassium 249mg 7%
Amount Per Serving %DV                      Total Carbohydrate 9.0g 3%
                                                                                                                                           Best of Heart Connect Recipes

Total Fat 13.3g 20%                         Dietary Fiber 1.6g 6%
Saturated Fat 6.3g 31%                      Sugars 5.7g
Monounsaturated Fat 4.8g                    Protein 8.1g 16
Polyunsaturated Fat 1.0g
Trans Fat 0.0g
Cholesterol 30mg 10%

                                                Soups, Salads, & Misc. | 28
Cool Cucumber Salad
1 English cucumber, scored lengthwise with a fork and thinly sliced
1/2 sweet onion, thinly sliced
1 teaspoon olive oil
2 tablespoons cider vinegar
2 teaspoons sugar substitute
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Combine the cucumber and onion slices in a medium bowl. Combine the remaining ingredients in a small bowl. Add
the dressing to the cucumbers and onions and toss well. Cover and refrigerate up to 2 hours before serving.

Nutritional Facts (Per Serving)
Calories: 28.2
Total Fat: 1.3 g
Cholesterol: 0.0 mg
Sodium: 583.5 mg
Total Carbs: 4.0g
Dietary Fiber: 0.9 g
Protein: 0.7 g


Stuffed Portabella Mushrooms
4 medium-large portabella mushrooms          1/2 cup cooked whole-wheat couscous

                                                                                                                       SOUPS, SALADS, & MISC.
1/2 cup finely chopped yellow onion          or brown rice
1/8 teaspoon dried thyme                     1/4 cup grated Parmesan cheese
3 cups chopped fresh spinach                 Olive oil nonstick cooking spray
1/2 teaspoon crushed garlic
2 tablespoons chopped sun-dried
tomatoes packed in olive oil, drained

Preheat over to 450. Trim the stems from the mushrooms and use a spoon to scrape out the gills, creating a shallow
depression in each mushroom. Set aside. Coat a large nonstick skillet with non-stick cooking spray and add the onions
and thyme. Place the skillet over medium heat, cover, and cook for several minutes, until the onions are tender. (Add
a little water during cooking if the skillet becomes too dry.) Add the spinach and garlic and sauté for a minute or two,
until the spinach is wilted. Remove the skillet from the heat and stir in the sun-dried tomatoes, couscous, or brown
rice, and Parmesan cheese. Place a quarter of the spinach mixture in the depression in each mushroom cap, mounding
the top slightly. Spray the tops lightly with the cooking spray. Place the stuffed mushroom on a large baking sheet and
                                                                                                                                        Best of Heart Connect Recipes

bake uncovered at 450 degrees for 15 minutes, until the mushrooms are tender and the topping is lightly browned.
Serve hot.

Nutritional Facts (Per Serving)
Calories:87 Carbohydrates:10g Cholesterol: 5mg Fat: 1.3g Fiber:2g Protien:4.9g Sodium:146 mg Calcium: 115mg


                                                Soups, Salads, & Misc. | 29
French Tuna Salad
Romaine lettuce leaf
10 ounces frozen French-style green beans, thawed and drained
1/2 cup celery, chopped
1/2 cup green onions, chopped
1/4 cup fat-free Italian dressing
1 lb. white tuna in water, drained
4 hard-boiled eggs, sliced

Line individual salad plates with romaine lettuce leaves. Combine all remaining ingredients, except the eggs,
and place on the lettuce leaves. Garnish with egg slices to serve.

Nutritional Facts (Per Serving)
calories 167, fat 4.7g, 26% calories from fat, cholesterol 182mg, protein 24.9g, carbohydrates 5.1g, fiber 1.7g,
sugar 2.6g, sodium 413mg


Creamy Tarragon Chicken Salad
2 pounds boneless, skinless chicken           1 tablespoon dried tarragon

                                                                                                                           SOUPS, SALADS, & MISC.
breasts, trimmed of fat                       1/2 teaspoon salt
1 cup reduced sodium chicken broth            1/2 teaspoon freshly ground pepper
1/3 cup walnuts, chopped                      1 1/2 cups diced celery
2/3 cup reduced-fat sour cream                1 1/2 cups halved red seedless grapes
1/2 cup reduced-fat mayonnaise

Preheat oven to 450 degrees F. Arrange chicken in a glass baking dish large enough to hold it in a single layer.
Pour broth around the chicken. Bake the chicken until no longer pink in the center and an instant-read thermometer
inserted in the thickest part of the breast registers 170 degrees F, 30 to 35 minutes. Transfer the chicken to a cutting
board until cool enough to handle, then cut into cubes. (Discard broth or save for another use.) Meanwhile, spread
walnuts on a baking sheet and toast in the oven until lightly golden and fragrant, about 6 minutes. Let cool. Stir sour
cream, mayonnaise, tarragon, salt and pepper together in a large bowl. Add celery, grapes, the chicken and walnuts;
stir to coat. Refrigerate until chilled, at least 1 hour.
                                                                                                                                            Best of Heart Connect Recipes

Nutritional Facts (Per Serving)
Calories: 264 kcal                            Fat: 14 g
Carbohydrates: 9 g                            Protein: 25 g
Dietary Fiber: 1 g                            Sugars: 5 g


                                                  Soups, Salads, & Misc. | 30
Healthy Greek Salad
5 tomatoes
1 clove(s) garlic
1 cucumber(s)
3 scallion(s)(green onions)
16 olives, green, pitted
2 oz. cheese, feta, crumbled
1 T. olive oil
2 T. vinegar
black ground pepper

Place the tomatoes in a salad bowl that has been rubbed with the cut garlic. Add the cucumber, peppers, onions,
olives, and feta. Sprinkle with the olive oil, vinegar and pepper over the salad. Stir thoroughly. Top with oregano.

Nutritional Facts (Per Serving)
Calories 103
Total fat 7g.
Carbs 7g.
Cholesterol 6mg.


Warm Snow Pea & Chicken Salad
1 pound boneless, skinless chicken breast, trimmed                   2 cloves garlic, minced

                                                                                                                            SOUPS, SALADS, & MISC.
1 14-ounce can reduced-sodium chicken broth                          1 pound snow peas, trimmed and
3 tablespoons rice vinegar                                           thinly slivered lengthwise
3 tablespoons reduced-sodium soy sauce                               2 tablespoons chopped cashews
3 teaspoons toasted sesame oil, divided
2 tablespoons tahini, or cashew butter
1 tablespoon minced fresh ginger

Place chicken in a medium skillet or saucepan and add broth; bring to a boil. Cover, reduce heat to low, and simmer
gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting
board to cool. Shred into bite-size pieces. (Cool and refrigerate the broth, reserving it for another use.) Meanwhile,
whisk vinegar, soy sauce, 2 teaspoons sesame oil and tahini (or cashew butter) in a large bowl until smooth. Heat the
remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add ginger and garlic and cook, stirring,
until fragrant, about 1 minute. Stir in slivered peas and cook, stirring, until bright green, 3 to 4 minutes. Transfer to
the bowl with the dressing. Add the chicken to the bowl with the peas; toss to combine. Serve sprinkled with cashews.
                                                                                                                                             Best of Heart Connect Recipes

Nutritional Facts (Per Serving)
Calories 284 kcal                            Fat 13 g                                      Potassium 499 mg
Carbohydrates 13 g                           Saturated Fat 2 g                             Sodium 509 mg
Dietary Fiber 3 g                            Protein 30 g                                  Cholesterol 64 mg


                                                  Soups, Salads, & Misc. | 31
Papaya-Avocado Salad
1 medium papaya, diced
1 medium avocado, diced
3/4 cup(s) jicama, diced
2 tablespoon nuts, walnuts, chopped, toasted
2 tablespoon dressing, raspberry vinaigrette, low-fat

Toss papaya, avocado, jicama, walnuts and raspberry vinaigrette in a medium bowl.

Nutritional Facts (Per Serving)
Calories: 116
Saturated Fat: 1g
Sodium: 23mg
Dietary Fiber: 5g
Total Fat: 8g
Carbs: 11g
Cholesterol: 0mg
Protein: 2g


Double Mango-Shrimp Salad
3-Tablespoons picante sauce or salsa.

                                                                                                                       SOUPS, SALADS, & MISC.
1-Tablespoon mango or peach chutney.
1-Tablespoon Dijon mustard.
1-Tablespoon lime juice.
4-Cups torn Boston or red leaf lettuce.
6-Ounces medium or large COOKED shrimp, peeled and deveined.
1/2-Cup diced ripe avocado.
1/2-Cup ripe mango or papaya, diced.
1/3-Cup red or yellow bell pepper strips.
2-Tablespoons cilantro, chopped(optional).

Combine picante sauce, chutney, mustard and lime juice in small bowl; mix well.
Combine lettuce, shrimp, avocado, mango, pepper strips and chutney mixture; toss well and transfer to serving plates

Nutritional Facts (Per Serving)
                                                                                                                                        Best of Heart Connect Recipes

Cal.-221                                                           Cal. from Fat-28%
Total Fat-7g                                                       Sat. Fat-1g
Carb.-19g                                                          Protein-21g
Chol.-166mg                                                        Sodium-583mg.


                                                 Soups, Salads, & Misc. | 32
Artichoke & Sun-Dried Tomato Tuna Salad
12-ounce can albacore tuna in water, drained
1-1/2 cups marinated artichoke hearts, drained (reserve the marinade)
1/4 to 1/3 cup chopped sun-dried tomatoes packed in olive oil, undrained
1-1/2 tablespoons finely chopped fresh basil or 1-1/2 teaspoons dried
1/4 teaspoon coarsely ground black pepper

Place the tuna, artichoke hearts, sun-dried tomatoes, basil, and pepper in a medium-sized bowl. Add a couple of
tablespoons of the reserved artichoke marinade and toss to mix well. Add a little more marinade if the mixture seems
too dry. Serve immediately or cover and chill until ready to serve. If desired, serve on a bed of fresh salad greens, in
whole-wheat pita pockets, or whole-wheat wraps lined with mixed salad greens.

Nutritional Facts (Per Serving)
Calories: 155
Protein: 24 g
Sodium: 447 mg
Cholesterol: 36 mg
Fat: 5 g
Carbohydrates: 5 g


Chunky Veggie Chili
1 tablespoon olive oil

                                                                                                                           SOUPS, SALADS, & MISC.
1 large onion, chopped
2 cans (14-1/2 ounce each)
diced tomatoes, undrained
2/3 cup hot salsa
1-1/2 teaspoon chili powder
1-1/2 ground cumin
2 cans(15 to 16 ounces each) red kidney beans, rinsed and drained
1 large red bell pepper, chopped
1 large zucchini, cut into 1/2 inch chunks
1 medium-size yellow squash, cut into 2-inch chunks

In a large saucepan, heat the oil over medium heat. Add the onion and saute for 2 to 3 minutes. Add the tomatoes,
salsa, chili power, and cumin. Reduce the heat to low, cover, and simmer for 10 minutes. Add the remaining
ingredients, cover, and simmer for 20 to 25 minutes, or until the vegetables are tender. Ladle into bowl and serve.
                                                                                                                                            Best of Heart Connect Recipes

Nutrition Facts
Calories 162                                 Cholesterol 0mg                              Sugar 9g
Calories from fat 21                         Sodium 396 mg                                Protein 9g
Total fat 2g                                 Carbohydrate 29g
Saturated fat 0g                             Dietary fiber 8g

                                                 Soups, Salads, & Misc. | 33
Low-Carb Cream Cheese Muffins
8oz. Cream Cheese                              1t Pure Vanilla Extract                         1/4t Pumpkin Spice
2 Large Eggs                                   3T Vanilla Whey Protine (heaping)               1/4t Nutmeg
1/4 C Xylitol (Natural Sweetner)               1/2T Cinnamon

Preheat oven to 350. Combine all ingredients in a medium bowl. With an electric mixer, beat the ingredients until you
have the consistency of a pancake batter. Spray muffin tin with cooking spray. Pour about 1/4 C of batter into each
cup. Place into preheated oven and bake for 15 min. Don't be tempted to over cook them, they will get too dry.
Turn oven off and leave the tins in the oven to cool for at least 20 minutes. They puff up as they bake, but will fall
while cooling, that is what you want. Remove from tins and cover with plastic wrap and refrigerate. Serve cold with
sprinkled cinnamon on top.

Optional Garnish:
A dab of sour cream with lemon zest. Fresh fruit (strawberries, blueberries, peach, apple...you get the idea) with
freshly ground nutmeg. These would be great with a cup of coffee and good conversation with friends. You can reduce
the calories by using reduced calorie cream cheese. That is the main contributor. Just make sure it doesn't add sugar.

Nutritional Facts (Per Serving)
4g Carbohydrate
4g Protein
127 Calories (muffin only)


Mushroom Omelets
butter-flavored cooking spray                  1/4 teaspoon (1.25 ml) fines herbs
6 ounces (180 g) fresh wild mushrooms          1 tablespoon (15 ml) chopped fresh
such as shiitake, portabella, chanterelles,    flat-leaf parsley
etc. or button mushrooms (or a                 freshly ground pepper
combination of 2 or more kinds),               8 ounces (240 ml) liquid egg substitute
 thinly sliced                                 2 sprigs of fresh flat-leaf parsley
2 scallions, white part only, thinly sliced    for garnish

Spray a nonstick small skillet or omelet pan with cooking spray and heat over high heat for a minute. Add the
mushrooms and scallions; cook over high heat until the mushrooms are just cooked through, stirring. Add the fines
herbs, parsley, and pepper. Remove from heat and keep warm. Using the same small skillet, again lightly sprayed with
cooking spray. add half of the egg substitute. Cook over medium heat, lifting the sides of the eggs to allow uncooked
eggs to flow under. Once the bottom is lightly browned, carefully flip the omelet to brown the other side. Using a
slotted spoon to drain off any liquid, spoon half of the mushroom mixture onto the omelet and fold in half. Transfer
the omelet to a warmed plate and keep warm. Repeat the procedure, making the second omelet. Place a sprig of
                                                                                                                                 Best of Heart Connect Recipes

parsley on each omelet.

Nutritional Facts (Per Serving)
Per serving: 83 calories (4% calories from fat), 14 g protein, trace total fat (0.1 g saturated fat), 6 g carbohydrate,
1 g dietary fiber, 0 cholesterol, 205 mg sodium


                                                          Breakfast | 35
Fresh Asparagus Scramble
1 lb. asparagus spears, ends trimmed           1 pt. cherry tomatoes, sliced in halves
8 large eggs                                   1 Tablespoon chopped fresh parsley
Salt and pepper to taste
1 Tablespoon olive oil
4 oz. whipped garlic
and herb cream cheese

Blanch asparagus spears in medium pot of boiling salted water until just tender, about 4 minutes. Drain and set aside.
Whisk eggs in large bowl. Season with salt and pepper. In a large skillet over medium heat, heat olive oil. Add eggs.
Stir until eggs are almost set, about 1 minute. Add cheese in dollops and then add tomatoes. Stir until cheese melts
and eggs are softly set, about 2 minutes. To serve, cut asparagus spears into 2-3-inch pieces and fold into egg mixture
and place on heated plate or oval ovenware. Garnish with chopped parsley.

Nutritional Facts (Per Serving)
Calories 193
Fat 14g
Saturated fat 5g
Total carbohydrates 6g
Dietary fiber 3g
Net carbs 3g
Protein 12g


Spinach & Tomato Omelet
1 teaspoon extra-virgin olive oil              1/4 cup shredded reduced-fat
5 cherry tomatoes, halved                      Cheddar cheese
1 scallion, sliced                             1/8 teaspoon salt
1 cup baby spinach, washed, with water         1/8 teaspoon freshly ground pepper
still clinging to leaves                       1 tablespoon water
1/2 cup liquid egg substitute,
such as Egg Beaters

Spray a small nonstick skillet with cooking spray. Add oil and heat over medium-high heat. Add tomatoes and scallion
and cook, stirring once or twice, until softened, 1 to 2 minutes. Place spinach on top, cover and let wilt, about 30
seconds. Stir to combine. Pour in egg substitute, reduce heat to medium-low and continue cooking, stirring constantly
with a heatproof rubber spatula, until the egg is starting to set, about 20 seconds. Continue cooking, lifting the edges
so the uncooked egg will flow underneath, until mostly set, about 30 seconds more. Sprinkle cheese, salt and pepper
over the omelet. Lift up an edge of the omelet and drizzle the remaining 1 tablespoon water under it. Cover, reduce
heat to low and cook until the egg is completely set and the cheese is melted, about 2 minutes. Fold over using the
                                                                                                                                      Best of Heart Connect Recipes

spatula and serve.

Nutritional Facts (Per Serving)
Per serving: 152 calories ; 7 g fat (2 g sat, 4 g mono); 6 mg cholesterol; 8 g carbohydrate; 17 g protein; 3 g fiber; 619 mg
sodium; 362 mg potassium.


                                                          Breakfast | 36
Florentine Scramble
1 pound spinach, rinsed, chopped, and drained
1 pound lean ground beef
1 onion, chopped
4 eggs, lightly beaten
4 T. Parmesan cheese, grated
3 T. peanut oil
Tabasco Sauce to taste

Heat oil in large nonstick skillet. Add the beef, breaking into small bits with a fork. Cook beef until redness is gone,
about 10 minutes, stirring frequently. Add the spinach and mix well. Stir Tabasco sauce into eggs and pour over beef
mixture. Cook, stirring constantly, until the eggs are set. Transfer to a serving platter. Sprinkle with Parmesan cheese
and serve immediately.

Nutritional Facts (Per Serving)
GI: 4
GL: 1
Calories: 362; Carbohydrates: 6g; Protein: 24g; Fat: 6g; Saturated Fats: 2g; Sodium: 240mg.


Oatmeal Carrot Muffins
1 cup(s) buttermilk, low-fat                  1/4 cup(s) margarine                            1/2 teaspoon salt
1 cup(s) oats, quick-cooking or               1/4 cup(s) egg substitute                       1/2 teaspoon baking soda
oldlfashioned                                 1 cup(s) flour, all-purpose                     1/2 cup(s) raisins
1/2 cup(s) carrot(s), coarsely grated         1/4 cup(s) sugar
1/4 cup(s) sugar, brown                       1 tablespoon baking powder

In large bowl, pour buttermilk over oats; stir to mix. Cover and let stand for 2 hours or refrigerate overnight. Cream
together brown sugar, margarine or oil, and egg; stir into oat mixture and add carrots. Sift together flour, sugar, baking
powder, salt and baking soda. Stir into batter just until moistened, then add raisins. Spoon into muffin cups coated
with nonstick cooking spray, filling almost to the top. Bake at 400 degrees F. for 20-25 minutes. Let stand 2 minutes
before removing from cups.

Nutritional Facts (Per Serving)
Calories: 151                                 Total Fat: 3g
Saturated Fat: 1g                             Carbs: 27g
                                                                                                                                    Best of Heart Connect Recipes

Sodium: 309mg                                 Cholesterol: 1mg
Dietary Fiber: 1g                             Protein: 4g


                                                        Breakfast | 37
Scrumptious Scramble
1 teaspoon olive oil
½ cup diced red onion
1 ripe tomato, cored, seeded and diced (about 1 cup)
4 large eggs
4 large egg whites
2 tablespoons water (optional)
1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill
Salt and ground pepper to taste

In a medium nonstick skillet, heat oil over medium heat. Add the onion, and cook for 2 minutes, stirring once or twice.
Add the tomato and cook for 1 minute more. Transfer the onion-tomato mixture to a bowl and set aside. In a medium
bowl, lightly beat together the whole eggs, egg whites and water (if using). Pour the egg mixture into the skillet and
cook over medium-low heat, stirring frequently until the eggs are almost set. Drain excess water from the tomato
mixture and stir the mixture gently into the eggs. Toss in the dill, season with salt and pepper and serve.

Nutritional Facts (Per Serving)
Calories118                                                         Carbohydrates 4 g
Total fat 6 g                                                       Fiber 1 g
Saturated fat 1.5 g                                                 Protein 11 g
Cholesterol 212 mg
Sodium 128 mg


Cranberry Orange Bread
2 cups all-purpose flour                                            1/4 cup vegetable oil
1 cup Quaker Oats                                                   1 tablespoon grated orange peel
2 tablespoons fructose                                              1/2 cup chopped cranberries, fresh or frozen
1 teaspoon baking powder                                            1/4 cup chopped nuts(optional)
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
3/4 cup skim milk
3/4 cup egg substitute or 3 whole eggs
1/3 cup unsweetened orange juice

Heat oven to 350F. Grease and flour 9x5-inch loaf pan. Combine first 6 ingredients; mix well. Set aside. Beat milk, egg
substitute, orange juice, vegetable oil and orange peel until mixed thoroughly. Add to dry ingredients, mixing just until
moistened. Stir in cranberries and nuts. Pour into prepared pan. Bake 60 to 70 minutes or until wooden pick inserted
in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
                                                                                                                                   Best of Heart Connect Recipes

Nutritional Facts (Per Serving)
Calories: 130
Protein: 4 g
Sodium: 80 mg
Fat: 4 g
Carbohydrates: 19 g

                                                        Breakfast | 38
Apricot-Walnut Cereal Bars
Total Time: 1 h 5 mins
1 dash(es) cooking spray, to coat pan
3 cup(s) oats, rolled, old-fashioned
1/2 cup(s) nuts, walnuts, chopped, (about 2 ounces)
3 cup(s) cereal, whole-grain, unsweetened puffed-grain, such as Kashi
2 cup(s) apricot(s), dried
1/4 cup(s) 100% whole grain flour
1 tsp. of baking powder
1/4 teaspoon sea salt
12 ounce(s) tofu, soft silken-style, drained, (about 1 1/3 cups)
3 lg. egg whites
1/2 cup(s) canola oil
24 packets of Truvia
1 tablespoon vanilla extract
2 tablespoon lemon zest, freshly grated
2 tablespoons orange zest

Preheat oven to 350°F. Coat a large (15 1/4-by-10 1/4-inch) jellyroll-style pan with cooking spray. Spread oats and
walnuts on a baking sheet with sides. Bake until fragrant and light golden, 8 to 10 minutes. Transfer to a large bowl
and add puffed cereal, dried apricots, flour and salt; stir to combine. Meanwhile, puree tofu, egg, oil, honey, vanilla and
lemon zest in a food processor or blender until smooth, scraping down the sides as needed. Make a well in the center
of the oat mixture; fold in the tofu mixture until combined. Spread evenly in the prepared pan. Bake until firm in the
center and golden brown, 35 to 40 minutes. Let cool completely in the pan on a wire rack before cutting into bars with
a sharp knife. (line a couple of muffin tins with cup cake holders and spoon into them. Bake until the tooth pick test
or broom straw test checks out clean) These make good breakfast for Moms, Dads and kids-they are great with a cup
of tea, coffee or if a child hot cocoa made with skim milk or a glass of milk. I wrap them, sack them and bring with me
for breaks so I have a healthy alternative to every one else’s pastry)

Nutritional Facts (Per Serving)
Calories: 306
Saturated Fat: 1g
Sodium: 87mg
Dietary Fiber: 3g
Total Fat: 12g
Carbs: 46g
Cholesterol: 13mg
Protein: 6g

                                                                                                                                     Best of Heart Connect Recipes

                                                        Breakfast | 39

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