Heart-Healthy Recipes

[Guest guest]

Hi everyone! Here are some recipes I'm typing up from a free booklet

given out at the supermarket from St. Joseph's Healthcare/New Mexico

Heart Institute. Also, hi Christine! And no, that Nanette of Nanette's Pate

is not me. <g> I'm really enjoying this list and love all the recipes.

 

* Exported from MasterCook II *

 

Asian Tofu Crisp

 

Recipe By : St. Joseph Healthcare & New Mexico Heart Institute

Serving Size : 4 Preparation Time :0:00

Categories : Asian Vegan

 

Amount Measure Ingredient -- Preparation Method

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4 ounces package Japanese soba noodles

16 ounces tofu, extra firm, lowfat

2 tablespoons peanuts, unsalted -- finely chopped

1 teaspoon peanut oil

MARINADE

1/4 cup balsamic or rice vinegar

1 tablespoon peanut butter, lowfat

1 clove garlic -- minced

2 tablespoons scallions -- minced

1 teaspoon chili powder

1 tablespoon water

1 teaspoon sugar

 

Cook soba noodles; set aside and keep warm. Mix marinade ingredients. Cut

tofu in half horizontally and squeeze to remove extra water; cut again

diagonally. Place tofu quarters in marinade 15-20 minutes on each side.

Place chopped peanuts on a flat surface; dip tofu into peanuts to coat one

side.

 

Spray nonstick skillet with nonstick coating; add peanut oil and heat.

Cook tofu in skillet, peanut side down, until golden brown, about 1 1/2

minutes; turn and cook other side. Place soba noodles on serving dish.

Heat remaining marinade and pour over noodles; place tofu cakes on top.

 

Per serv: 256 cals, 9 g fat, 372 mg sod

 

 

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* Exported from MasterCook II *

 

Fiesta Pasta

 

Recipe By : St. Joseph Healthcare/New Mexico Heart Institute

Serving Size : 4 Preparation Time :0:00

Categories : Mexican Pasta

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1/2 cup onion -- finely diced

2 cloves garlic -- minced

1/2 cup Bueno Frozen Green Chiles -- drained

8 ounces can no-salt-added tomato sauce

14 ounces Bueno Frozen Red Chile Puree

1/4 teaspoon sugar

1/4 teaspoon granulated garlic

1/4 teaspoon oregano -- crushed

1 bay leaf -- cut into pieces

1/8 teaspoon sweet basil -- crushed

3 cups cooked rainbow swirled pasta (rotini)

 

Heat olive oil over low heat. Saute onion and garlic in oil. Stir in green

chile. Cook for 2 minutes. Add tomato sauce and red chile. Stir in sugar,

garlic, oregano, bay leaf and basil. Bring to a slow boil. Cover and

simmer over low heat 15 minutes. Serve over cooked pasta. Makes four

servings.

 

 

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* Exported from MasterCook II *

 

Black Beans Rancheros

 

Recipe By : St. Joseph Healthcare/New Mexico Heart Institute

Serving Size : 6 Preparation Time :0:00

Categories : Beans Mexican/Southwestern

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon olive oil

2 tablespoons dry sherry

1 teaspoon garlic -- minced

1/4 cup onion -- minced

1/4 cup green bell pepper -- minced

1 teaspoon ground cumin

2 cups black beans, cooked, drained -- mashed

1 tablespoon cilantro -- minced

6 corn tortillas

1/2 cup mild salsa

1/2 cup cheddar cheese, lowfat -- grated

Tabasco sauce -- to taste

 

Heat olive oil and sherry in skillet over medium-high heat until

simmering. Add garlic, onion, bell pepper, and cumin. Cook 5 minutes,

stirring frequently. Add beans and cilantro; remove from heat, set aside.

Cook each tortilla in large skillet or griddle over medium-high heat until

lightly browned.

 

Turn tortilla over and place 1/3 cup bean mixture into center; top with 2

Tbsp each salsa and cheese. Cover skillet or griddle and continue cooking

until cheese melts. Season to taste with Tabasco sauce.

 

 

Per serv: 188 cals, 4 g fat, 367 mg sod

 

 

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