Heart-Healthy Recipes?

Re: Heart-Healthy Recipes?

• chile_chicken member

  April 2010

  Chicken Vegetable Medley- serves 6

  6 (4 ounce) skinless, boneless chicken breast halves 4 tablespoons olive or vegetable oil, divided 8 ounces fresh mushrooms, sliced 4 garlic cloves, minced 3 tomatoes - peeled, seeded and chopped 2 medium eggplants, peeled and diced 2 large green peppers, diced 2 medium zucchini, diced 1 large onion, diced 1 (8 ounce) can tomato sauce 1 bay leaf 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon dried marjoram 1/2 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon pepper

  In a large skillet or Dutch oven over medium heat, brown chicken in 1 tablespoon of oil; set chicken aside. Add remaining oil to skillet; saute mushrooms, garlic, tomatoes, eggplant, green pepper, zucchini and onion for 10-15 minutes or until vegetables are tender. Add remaining ingredients; bring to a boil. Return chicken to skillet. Reduce heat; cover and simmer for 30-40 minutes or until chicken juices run clear. Remove bay leaf before cooling and placing into six single serve ziploc containers or bags.

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• chile_chicken member

  April 2010

  Slow Cooker Tomato Chicken- serves 5

  5 (6 ounce) skinless, boneless chicken breast halves 1 (16 ounce) can diced tomatoes with basil 2 tablespoons minced garlic 2 tablespoons soy sauce 1 tablespoon dry mustard 1/2 (10 ounce) package frozen peas

  1. Place the chicken breasts in a slow cooker. Stir together the tomatoes, garlic, soy sauce, and dry mustard; pour over the chicken breasts.
  2. Cook on Low 7 hours; stir in peas and cook 1 hour more.

   One Pot Dinner- serves 5

  1/2 pound lean ground beef 1 medium onion, chopped 1 cup chopped celery 3/4 cup chopped green pepper 2 teaspoons Worcestershire sauce 1 teaspoon salt 1/2 teaspoon dried basil 1/4 teaspoon pepper 2 cups uncooked medium egg noodles 1 (16 ounce) can kidney beans, rinsed and drained 1 (14.5 ounce) can stewed tomatoes 3/4 cup water 1 salt reduced beef bouillon cube

  In a large saucepan or skillet, cook meat until no longer pink; drain. Add onion, celery and green pepper; cook for 5 minutes or until vegetables are crisp-tender. Add Worcestershire sauce, salt if desired, basil and pepper. Stir in noodles, beans, tomatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until noodles are tender, stirring occasionally.

   Both of these you can freeze indivudual portions of and they will keep for 3 months.

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