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Sunday, February 20, 2011

Heart Healthy Recipes

Chicken Salad:

2 ½ cups shredded cooked chicken (poached or roasted is good)
1 large stalk of celery, cut into ¼ “dice
½ green apple,peeled and cut into ¼’’dice (optional)
1/3 cup toasted walnuts, roughly chopped(or pecans)
2 tablespoons chopped fresh parsley
2 scallions thinly sliced
2 handfuls of arugula, roughly chopped(or spinach)
½ cup favorite mayo(I use mayo with olive oil) add 3 TBS Dijon Mustard to mayo
add more if you desire more of a tang
2 tsp fresh lime juice
Coarse salt to taste (1/2 tsp)
Fresh ground pepper to taste (1/2 tsp)

Stir everything together!
Serves 4

GOOP.com



Mediterranean Orzo Salad

1 cup of cooked Orzo(rinse with cold water)

2 bags of baby spinach;chopped
1/2 cup of drained oil packed sun-dried tomatoes
3 tbs red onion
3 tbs kalamata olives
1/2 tsp black pepper
1/4 tsp salt
1(6 ounce) jar of marinated artichoke hearts;undrained
3/4 cup of feta cheese

Cooking Light

White Chocolate Mini-Cheese Cakes

12 reduced fat free vanilla wafers
8 ounces reduced fat free cream cheese
4 ounces of fat free cream cheese
3 ounces white chocolate baking squares; melted and cooled
1/2 cup sugar
1/4 cup fat free or 1% milk
1 1/2 tsp of vanilla
1 egg white; lightly beaten
optional:grated chocolate, sliced strawberries,sliced kiwifruit

1.Preheat oven to 350,line a muffin pan with twelve foil or paper baking cups.Place one vanilla wafer in the bottom of each cup. Set Aside
2.In bowl, beat cream cheeses with electric mixer for 30 seconds,beat in white chocolate,sugar,milk and vanilla.  Stir in egg white. Spoon mixture into muffin cups about 3/4 full.
3.Bake about 20 minutes or until set,then set pan on wire rack to cool 10 minutes. Remove cheecakes from pan. cool on wire rack for 1 hour.Cover and Chill for 3 to 24 hours.
4.Before serving,remove baking cups. If desired,garnish with chocolate, sliced strawberries and or kiwifruit.

fitness magazine/February 2011

Combine Orzo, spinach and next 5 ingredients(through salt)
Drain artichokes, reserving marinade.Chop artichokes, add artichokes, reserved marinade and 1/2 cup of feta to salad. Toss gently and add remaining feta cheese on top.

If salad is dry, add olive oil.


*add ons.....these ingredients can be added or substituted from the above.
1 tsp dried oregano
1 can (15 1/2 ounces) of chickpeas(garbanzo beans)
3 TBS pine nuts;toasted
Squeeze of fresh lemon juice.

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