Here are some recipes that I tried this week in an effort to prep heart-healthy meals for Lefty, Princess Buttercup, and myself.
I went to the American Heart Association’s website to see what they had online.
Their Black Bean Salad looked okay, but I used the recipe from Allrecipes.com for mine. It definitely was a winner! I’ll be making this again. It’s what we call “company-worthy.” It’s something that I can take to a church dinner and am sure that everyone will love it. It’s also super-easy to make!
I made the AHA’s Broccoli-Steak Stirfry on Wednesday evening. It received an overall “Blechhh!” Flavorless and tough to chew, this one got pitched. In addition, Lefty wondered why a recipe with red meat was listed as “heart healthy.” Don’t know.
Finally, here’s a deal-breaker: I made this delicious Strawberry Pretzel Salad from a Resident Recipe in one of the community magazines that I write for. It’s not heart-healthy but totally yum! It’s another easy recipe that will be easy to take to a church dinner.
Here are the recipes and their sources. I almost never completely follow directions, so you’ll get a Stephanie-spin on them:
+1 (15 ounce) can black beans, rinsed and drained
+2 (15 ounce) cans whole kernel corn, drained
+8 green onions, chopped
+1 jalapeno pepper (You can use more, but this was spicy enough. I think more would be too much.)
+1 green bell pepper, diced
+1 (4 ounce) jar pimentos
+1 can diced tomatoes
+1 handful of chopped, fresh cilantro
+1 lime, juiced or just squirt a bottle of lime juice in there
+1/2 cup Italian salad dressing
In a big bowl, throw together black beans, corn, green onions, jalapeno peppers, bell pepper, pimentos, tomatoes, cilantro, lime juice, and Italian dressing.
Mix it all together and refrigerate until serving.
Strawberry Pretzel Salad
+2 1/2 cups crushed pretzels (I used both salted and un, because that’s what I had on hand.)
+3/4 cup margarine, melted
+3 Tbs white sugar
+1 cup white sugar (I really think you can cut back some on this…just to make it less unhealthy. It would still taste sweet. I suppose that may have to do with the level of saltiness in the pretzels.)
+8 oz. cream cheese, softened
+2 cups fz cool whip (Not sure why it has to be frozen. I just put it in as it was.)
+6 oz. strawberry Jello
+3 cups boiling water
+16 oz. fz strawberries (I don’t see why fresh strawberries wouldn’t work.)
Crush pretzels and mix with melted margarine, 3 Tbs sugar. Press into 13×9″ pan. Bake at 350 for 10 minutes and then allow to cool.
Cream together 1 cup sugar and cream cheese. Fold in cool whip. Spread over cooled crust.
Dissolve Jelo into boiling water. Add strawberries. Chill until partially set and then spoon over cream cheese layer. Chill until set–this can take awhile. I couldn’t wait and had some while the Jello was still watery, and it tasted great!