Doesn't that look good. You can eat that. Yes, you can. It is possible to have flavorful foods during the Holidays while still being health conscious. So, we wanted to provide you with some heart healthy recipes that you can use for Easter.
These are some wonderful recipes that we found from Prevention.com
Spring Salad
WORK TIME: 10 MINUTES / TOTAL TIME: 10 MINUTES / SERVINGS: 8
1/4 c olive oil
2 Tbsp red wine vinegar
1 1/2 Tbsp grainy mustard
1/4 tsp black pepper
1 yellow bell pepper, cut into thin strips
10 oz spring greens (about 10 c)
1. WHISK together oil, vinegar, mustard, and black pepper in serving bowl.
2. ADD bell pepper and greens, toss gently to coat, and serve immediately.
NUTRITION (per serving) 76 cal, 1 g pro, 2 g carb, 1 g fiber, 7 g fat, 1 g sat fat, 69 mg sodium
Pomegranate-Glazed Ham
WORK TIME: 15 MINUTES / TOTAL TIME: 2 HOURS 40 MINUTES / SERVINGS: 8 + GENEROUS LEFTOVERS
7 lb bone-in sliced ham
1 1/2 c pomegranate juice
1. REMOVE ham from refrigerator about 40 minutes before cooking. Heat oven to 350°F.
2. POUR pomegranate juice into small saucepan and simmer until thickened (about 1/3 cup), 25 minutes.
3. PUT ham in baking dish and top with glaze. Bake until heated through, about 2 hours, basting occasionally with pan drippings and covering with a foil tent if outside begins to darken too much.
NUTRITION (per 3 oz serving) 153 cal, 19 g pro, 3 g carb, 0 g fiber, 7 g fat, 2.5 g sat fat, 814 mg sodium
Baked Mushroom Risotto
WORK TIME: 20 MINUTES / TOTAL TIME: 1 HOUR 5 MINUTES / SERVINGS: 8
2 Tbsp olive oil
1/2 med onion, finely chopped
1/2 tsp salt
1 lb sliced mushrooms
1/3 c dry white wine
1 1/2 c arborio rice
3 c chicken stock (we used Kitchen Basics), heated
3/4 c grated Parmesan
1. HEAT oven to 350°F.
2. HEAT oil in Dutch oven over medium-high heat. Add onion and salt and cook until onion begins to turn golden brown, about 7 minutes. Add mushrooms and cook, stirring occasionally, until liquid given off by mushrooms evaporates and mushrooms brown, about 15 minutes.
3. ADD wine and cook until evaporated, about 3 minutes. Transfer to ovenproof serving dish if desired. Stir in rice, hot stock, and 1/2 cup of the cheese. Put in oven and bake until rice is cooked and all liquid is absorbed, about 35 minutes. Season to taste with salt and black pepper and top with remaining 1/4 cup cheese.
NUTRITION (per serving) 246 cal, 11 g pro, 36 g carb, 1 g fiber, 6.5 g fat, 2 g sat fat, 427 mg sodium
Asparagus and Sugar-Snap Toss
WORK TIME: 15 MINUTES / TOTAL TIME: 20 MINUTES / SERVINGS: 8
1 1/2 tsp olive oil
1 1/2 lb asparagus, trimmed and cut into 1" pieces
1 Tbsp water
1/2 lb sugar-snap peas, ends trimmed and strings removed
3 scallions, sliced
1 1/2 tsp reduced-sodium soy sauce
1 1/2 tsp honey
1. HEAT oil in large pan with lid over medium heat. Add asparagus and water. Cover and steam 5 minutes.
2. ADD peas, scallions, soy sauce, and honey. Cover and cook until tender, about 5 minutes.
3. SEASON to taste with salt and black pepper and serve warm or at room temperature.
NUTRITION (per serving) 34 cal, 2 g pro, 5 g carb, 2 g fiber, 1 g fat, 0 g sat fat, 36 mg sodium
Lemon Sponge Cake with Mixed Berries
WORK TIME: 20 MINUTES / TOTAL TIME: 55 MINUTES + COOLING TIME / SERVINGS: 12
7 lg egg whites (1 c)
1 tsp cream of tartar
1 c + 2 Tbsp superfine sugar
5 lg egg yolks (1/3 c)
2 Tbsp hot water
1 Tbsp freshly grated lemon zest
1 tsp vanilla extract
1 tsp baking powder
Pinch of salt
1 c cake flour
18 oz mixed fresh berries (about 3 c)
1/4 c honey
2 Tbsp lemon juice
1. HEAT oven to 350°F. With electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Beat in 2 tablespoons of the sugar.
2. PUT egg yolks and remaining 1 cup sugar in another large bowl. Add hot water and beat until very pale yellow in color, about 4 minutes. Beat in lemon zest, vanilla extract, baking powder, and salt. Gradually beat in flour, then gently fold one-third of the egg whites into yolk mixture. Gently fold in remaining whites.
3. POUR into ungreased 10" springform pan. Bake until wooden pick inserted in center comes out clean, 35 minutes. Cool on rack 45 minutes. Run knife around edge to loosen cake. Remove cake from pan and top with berries.
4. MICROWAVE honey 30 seconds. Stir in lemon juice and let cool slightly. Drizzle glaze over top of cake.
NUTRITION (per serving) 190 cal, 5 g pro, 39 g carb, 3 g fiber, 2 g fat, 0.5 g sat fat, 82 mg sodium
Mango-Mint Virgin Mojitos
WORK TIME: 15 MINUTES / TOTAL TIME: 15 MINUTES / SERVINGS: 8
4 limes
40 mint leaves, thinly sliced
5 c mango nectar
5 c club soda
1. CUT 1 lime into 12 thin slices and squeeze remaining limes to get 6 tablespoons juice.
2. COMBINE juice, mint, nectar, and soda.
3. POUR into 8 tall glasses filled with ice. Garnish each with lime slices.
NUTRITION (per serving) 97 cal, 0 g pro, 26 g carb, 1 g fiber, 0 g fat, 0 g sat fat, 35 mg sodium
Read more: http://www.prevention.com/food/cook/easter-menu-delicious-healthy-recipes-and-side-dishes#ixzz2LwPIlKg3
These recipes are healthy and very flavorful. Be sure to eat healthy this holiday season and feel good about your health. Thank you to Men'sHealth.com for their research. 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
