Doesn't that food look great ? Even better, this food is healthy for your heart. Yes, food that looks good can also be good for you. With this idea in mind, we searched and found heart healthy recipes that you can use.
Grilled Lemon Chicken with Cabbage Corn Slaw
Ingredients
2 teaspoons honey
2 tablespoons plus 1 teaspoon olive oil
5 tablespoons fresh lemon juice
kosher salt and black pepper
1/4 small green cabbage (1/2 pound), cored and shredded
1 red bell pepper, thinly sliced
1 cup corn kernels (from 1 to 2 ears, or thawed if frozen)
4 6-ounce boneless, skinless chicken breasts
Directions
In a large bowl, whisk together the honey, 2 tablespoons of the oil, 2 tablespoons of the lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.
Add the cabbage, bell pepper, and corn and toss to combine.
Heat grill to medium-high. Rub the chicken with the remaining teaspoon of oil and season with ½ teaspoon each salt and pepper.
Grill the chicken, basting often with the remaining 3 tablespoons of lemon juice, until cooked through, 5 to 6 minutes per side. Serve with the slaw.
Tex Mex Gazpacho
Ingredients
2 1/2 pounds tomatoes, chopped
2 Kirby cucumbers (about 1/2 pound), peeled and chopped
1 red bell pepper, chopped
1 small poblano pepper, chopped
1/2 small red onion, chopped
3 tablespoons fresh lime juice
2 tablespoons olive oil
kosher salt and black pepper
1/3 cup sour cream
1/4 cup pepitas (roasted, hulled pumpkin seeds)
cilantro sprigs
warm flour tortillas, for serving (optional)
Directions
In a blender, working in batches, puree the tomatoes, cucumbers, bell and poblano peppers, and onion, transferring the pureed mixture to a bowl.
Stir in the lime juice, oil, 1 ¼ teaspoons salt, and ½ teaspoon pepper. Refrigerate until chilled, 15 to 20 minutes.
Divide the soup among bowls and top with the sour cream, pepitas, and cilantro. Serve with the tortillas (if desired).
Spaghetti with Zucchini, Walnuts and Raisins
Ingredients
12 ounces spaghetti (3⁄4 box)
3 tablespoons olive oil
1/2 cup walnut halves, roughly chopped
4 cloves garlic, thinly sliced
1 1/2 pounds small zucchini (4 to 5), cut into thin half-moons
3/4 cup raisins
kosher salt and black pepper
1/4 cup grated Parmesan (1 ounce)
Directions
Cook the pasta according to the package directions. Drain and return it to the pot.
Meanwhile, heat the oil in a skillet over medium-high heat. Add the walnuts and cook, stirring frequently, until beginning to brown, 3 to 4 minutes.
Add the garlic and cook, stirring frequently, until beginning to brown, about 1 minute.
Add the zucchini and raisins and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, tossing occasionally, until the zucchini is just tender, 4 to 5 minutes.
Add the zucchini mixture to the pasta and toss to combine. Sprinkle with the Parmesan before serving.
Lamb Chops With Curried Rice and Cherries
Ingredients
1 cup long-grain white rice
1 teaspoon curry powder
1 cup cherries, halved and pitted
1/2 cup torn fresh basil leaves
1 teaspoon olive oil
8 small rib or loin lamb chops (each 3⁄4 inch thick; about 2 pounds total)
kosher salt and black pepper
Directions
Cook the rice according to the package directions, adding curry powder to the water before cooking. Gently fold the cherries and basil into the cooked rice.
Meanwhile, heat the oil in a large skillet over medium-high heat. Season the lamb with ½ teaspoon each salt and pepper.
Cook the lamb in batches, 2 to 4 minutes per side for medium-rare, adding more oil to the pan if necessary. Serve the lamb with the rice.
Creamy Shrimp Salad With Endive and Cucumber
Ingredients
1/4 cup buttermilk
1/4 cup sour cream
1/2 cup cornichons, sliced, plus 3 tablespoons of the brine
kosher salt and black pepper
1 pound cooked peeled and deveined medium shrimp
1 head Boston lettuce, torn (about 6 cups)
2 heads endive, sliced
1 small English cucumber, cut into thin half-moons
6 small radishes, thinly sliced
2 tablespoons chopped fresh tarragon
Directions
In a large bowl, whisk together the buttermilk, sour cream, cornichon brine, and ¼ teaspoon each salt and pepper.
Add the shrimp, lettuce, endive, cucumber, radishes, tarragon, and cornichons and toss to combine.
1 teaspoon curry powder
1 cup cherries, halved and pitted
1/2 cup torn fresh basil leaves
1 teaspoon olive oil
8 small rib or loin lamb chops (each 3⁄4 inch thick; about 2 pounds total)
kosher salt and black pepper
Directions
Cook the rice according to the package directions, adding curry powder to the water before cooking. Gently fold the cherries and basil into the cooked rice.
Meanwhile, heat the oil in a large skillet over medium-high heat. Season the lamb with ½ teaspoon each salt and pepper.
Cook the lamb in batches, 2 to 4 minutes per side for medium-rare, adding more oil to the pan if necessary. Serve the lamb with the rice.
Creamy Shrimp Salad With Endive and Cucumber
Ingredients
1/4 cup buttermilk
1/4 cup sour cream
1/2 cup cornichons, sliced, plus 3 tablespoons of the brine
kosher salt and black pepper
1 pound cooked peeled and deveined medium shrimp
1 head Boston lettuce, torn (about 6 cups)
2 heads endive, sliced
1 small English cucumber, cut into thin half-moons
6 small radishes, thinly sliced
2 tablespoons chopped fresh tarragon
Directions
In a large bowl, whisk together the buttermilk, sour cream, cornichon brine, and ¼ teaspoon each salt and pepper.
Add the shrimp, lettuce, endive, cucumber, radishes, tarragon, and cornichons and toss to combine.
These recipes taste great and are great for you. A big thank you goes out to realsimple.com for those amazing recipes. If you would like to contact us with any questions or feedback, you can reach us by email.
Thank you for visiting !
Joseph A. Jones & The WellLife Team
