Heart Healthy and Tastes Good

Discussion in 'Food & Wine' started by Annie, Jan 5, 2009.

  1. Annie
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    Annie Diamond Member

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    I went on and then off blood pressure meds last year. I did it through diet and exercise, even though I didn't quit smoking, which I do need to do.

    My blood pressure is ok right now, but looking for some good recipes, low sodium and low fat. Here is one of my favs:

     
  2. Shadow
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    Here is a good one for dessert,if you like cheese cake..

    Berry Cheesecake Dessert

    1/4 of an 8-ounce tub (1/4 cup) fat-free cream cheese
    1/4 cup light ricotta cheese
    1 tablespoon sugar
    1/4 teaspoon finely shredded orange peel
    2 teaspoons orange juice
    1 1/2 cups fresh raspberries, blueberries, and/or sliced strawberries
    2 gingersnaps or chocolate wafer cookies, broken (optional)
    Fresh mint (optional)

    In a medium bowl, combine cream cheese, ricotta cheese, sugar, orange peel, and orange juice. Beat with an electric mixer on medium speed until smooth. Cover and chill for 4 to 24 hours.

    To serve, divide cream cheese mixture between two parfait glasses or dessert dishes. Top with berries. If desired, sprinkle with the broken cookies. If desired, garnish with mint.


    And of course another with avocados ...love em


    Shrimp-Avocado Nachos

    16 medium frozen peeled, cooked shrimp, thawed
    1 medium avocado, halved, seeded, peeled, and chopped
    1 small plum tomato, seeded and chopped
    2 tablespoons bottled green salsa or salsa
    1 1/2 teaspoons snipped fresh oregano
    1 clove garlic, minced
    16 baked (low-fat) tortilla chips

    In a medium bowl, combine shrimp, avocado, tomato, salsa, oregano, and garlic. Cover and refrigerate 10 minutes to 1 hour.

    Arrange chips on a serving platter. Remove shrimp from slasa mixture. Place one shrimp onto each chip. Spoon salsa mixture onto each chip. Serve immediately.
     
    Last edited: Jan 10, 2009
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    More dessert...another priority IMO...


    “Cocoa-Nut” Bananas

    4 teaspoons cocoa powder
    4 teaspoons toasted unsweetened coconut
    2 small bananas, sliced on the bias

    Place cocoa and coconut on separate plates. Roll each banana slice in the cocoa, shake off the excess, then dip in the coconut.

    Per serving: 80 calories; 1 g fat (1 g sat, 0 g mono); 0 mg cholesterol

    My kids loved these when they were younger and wanted a snack..
     
    Last edited: Jan 10, 2009
  4. Annie
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    Annie Diamond Member

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    Me love desserts! Actually, me love good food!
     
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    Now that we have been talking about heart healthy foods I was looking at a recipe book I have. In it I found a heart healthy recipe for fish tacos,which posters were discussing the restauraunt syle tacos, in another thread. I'm going to have to try these... But if fish taco folks are interested here it is..

    Grilled Fish Tacos

    1 pound fresh or frozen skinless cod, sole, or flounder fillets, 1/2 inch thick
    1 tablespoon lemon juice
    1 tablespoon olive oil
    1 teaspoon chili powder
    1/2 teaspoon ground cumin
    1/4 teaspoon salt
    1/4 teaspoon ground black pepper
    12 7- to 8-inch fat-free flour tortillas

    1. Thaw fish, if frozen. Arrange fish in a 2-quart square baking dish; set aside. In a small bowl whisk together lemon juice, oil, chili powder, cumin, salt, and pepper. Pour over fish. Turn fish to coat with marinade. Cover and chill for 15 minutes. Drain fish, discarding any marinade. Stack tortillas and wrap in foil.

    2. For a charcoal grill, grill fish and tortillas on the greased rack of an uncovered grill directly over medium coals for 4 to 6 minutes or until fish flakes easily when tested with a fork and tortillas are warmed, turning tortilla stack once. (For a gas grill, preheat grill. Reduce heat to medium. Place fish and tortilla stack on greased grill rack over heat. Cover and grill as above.)

    3. Transfer fish to a cutting board. Cut or flake fish into 1-inch pieces. Serve in warmed tortillas topped with Pineapple Salsa and/or Chipotle Coleslaw.



    Another from the same book that I'm going to try this weekend..I'll let you know if it is good (sounds good).



    Quick Caribbean Chicken

    12 ounces chicken breast tenderloins or skinless, boneless chicken breast halves, cut lengthwise into 1-inch strips
    1/4 teaspoon salt
    1/8 to 1/4 teaspoon ground red pepper
    1 teaspoon cooking oil
    1 medium sweet potato, peeled, halved lengthwise, and thinly sliced
    1 small fresh banana pepper, seeded and chopped
    3/4 cup unsweetened pineapple juice
    1 teaspoon cornstarch
    2 unripe bananas, quartered lengthwise and sliced 3/4 inch thick
    2 cups hot cooked brown rice
    Snipped fresh cilantro (optional)

    Sprinkle the chicken strips with salt and ground red pepper.

    In a large nonstick skillet cook chicken in hot oil over medium heat for 3 minutes. Add the sweet potato and banana pepper. Cook and stir for 5 to 6 minutes more or just until sweet potato is tender.

    Meanwhile, in a small bowl stir together pineapple juice and cornstarch. Add juice mixture to chicken mixture in skillet. Cook until juice mixture is bubbly, stirring gently. Add the banana pieces; cook and stir for 2 minutes more.

    To serve, divide the hot brown rice among 4 shallow bowls. Top with the chicken mixture. If desired, garnish with snipped fresh cilantro.
     
    Last edited: Jan 10, 2009
  6. Annie
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    Annie Diamond Member

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    Both sound good! Can't crank out the Weber, well could, but won't with snow falling and 8" or more already down. But may try with George Foreman. ;)
     
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    Yeah, I used to have an indoor grill too. Came in handy during the winter,I may need to get a new one. No snow in NM right now though...actually it's pretty nice out... 47 degree's and sunny.
     
  8. Annie
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    Annie Diamond Member

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    My dream would be a commercial grade kitchen and all utensils. Sigh.
     

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