Heart Healthy Recipes for the Whole Family
February is American Heart Month, a time to bring awareness to heart disease. According to the American Heart Association, heart disease is the leading cause of death for both men and women in the United States. By living a healthy lifestyle and eating a heart-healthy diet packed with antioxidants and nutrients, you can lower your risk for heart disease and heart attack. Cook up a healthy meal that everyone will enjoy with these easy and delicious dishes!
Sheet Pan Chickpea Chicken
- 1 15.5-oz can chickpeas, rinsed
- 1 16-oz bag mini sweet peppers
- 2 Tbsp olive oil, divided
- Kosher salt and pepper
- 2 Tbsp harissa sauce
- 4 small, skin-on chicken legs (about 2.5 lbs)
- Chopped cilantro, for serving
- Preheat oven to 425°F. On a large rimmed baking sheet, toss chickpeas and peppers with 1 Tbsp olive oil and 1/4 tsp each salt and pepper.
- In a small bowl, whisk together harissa and 1 Tbsp olive oil. Rub the chicken with this mixture.
- Nestle among chickpeas and peppers and roast until chicken is golden brown and cooked through, 20 to 25 minutes.
- Toss with cilantro before serving.
- 1.5 lb boneless, skinless chicken breasts trimmed and cut into 1.5 inch pieces
- 1 lemon
- 2 scallions, finely chopped
- 1/4 c fresh flat-leaf parsley
- 3 Tbsp olive oil, divided
- Kosher salt and pepper
- Heat grill to medium-high. Place chicken in large bowl, and finely grate zest of lemon over the chicken. Add scallions, parsley, 2 Tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper – toss to combine. Squeeze lemon juice over top and toss again.
- Choose a veggie combo and, in a second bowl, toss vegetables with remaining Tbsp olive oil and 1/4 tsp each salt and pepper.
- Thread chicken and veggies onto skewers.
- Grill, turning occasionally until chicken is just cooked through, 8 to 10 minutes.
- 2 lemons
- 2 limes
- 1/4 c white miso
- 2 Tbsp extra-virgin olive oil
- 2 Tbsp maple syrup
- 1/4 tsp ground pepper
- Pinch of cayenne pepper
- 1 (2.5 pound) skin-on salmon filet
- Sliced scallions for garnish
- Position rack in upper third of oven; preheat broiler to high. Line a large rimmed baking sheet with foil.
- Juice 1 lemon and 1 lime into a small bowl. Whisk in miso, oil, maple syrup, pepper and cayenne. Place salmon, skin-side down, on the prepared pan and spread the miso mixture on top. Halve the remaining lemon and lime and arrange around the salmon, cut-sides up.
- Broil the salmon just until it flakes with a fork, 7 to 12 minutes. Serve with the lemon and lime halves and sprinkle with scallions, if desired.
Oven Roasted Sweet Potatoes
- 4 c peeled, chopped sweet potato
- 1 sweet onion, cut into wedges
- 2 cloves garlic, sliced
- 3 Tbsp olive oil
- 1 Tbsp balsamic vinegar, or more to taste
- 1 pinch salt and ground black pepper to taste
- Preheat oven to 425°F.
- Mix sweet potatoes, onion and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat, then pour into a shallow roasting pan.
- Roast sweet potato mixture in the preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes.
- Remove from the oven. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.
Zucchini Crust Pizza
- 2 c shredded zucchini (1 to 1.5 medium), squeezed dry
- 1/2 c egg substitute or 2 large eggs, lightly beaten
- 1/4 c all-purpose flour
- 1/4 tsp salt
- 2 c shredded part-skim mozzarella cheese, divided
- 1/2 c grated Parmesan cheese, divided
- 2 small tomatoes, halved and sliced
- 1/2 c chopped red onion
- 1/2 c julienned bell pepper
- 1 tsp dried oregano
- 1/2 tsp dried basil
- Chopped fresh basil, optional
- Preheat oven to 450°F. In a large bowl, combine first 4 ingredients; stir in 1/2 c mozzarella cheese and 1/4 c Parmesan cheese.
- Transfer to a 12-inch pizza pan coated generously with cooking spray; spread to an 11-inch circle.
- Bake until golden brown, 13-16 minutes.
- Reduce oven setting to 400°F. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese.
- Bake until the edges are golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil, if desired.
Chewy Oatmeal-Raisin Cookies
- 1 1/4 c rolled oats
- 3/4 c all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 stick unsalted butter, softened
- 3/4 c sugar
- 2 Tbsp molasses
- 1 large egg
- 1 tsp vanilla extract
- 1 c raisins
- Combine the oats, flour, cinnamon, baking powder and salt in a large bowl.
- Beat the butter, sugar and molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg and vanilla until smooth, about 2 more minutes.
- Reduce the mixer speed to low and add the flour mixture, beating until combined. Stir in the raisins by hand.
- For the best flavor and texture, cover the dough and chill at least 4 hours, or overnight.
- Position racks in the upper and lower thirds of the oven;Preheat oven to 350°F.
- Line 2 baking sheets with parchment paper. Form the dough into 12 balls, about 2 Tbsp each, and arrange 3 inches apart on the prepared baking sheets.
- Flatten with the back of a fork and bake until the cookies are golden, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.