Heart Healthy and Delicious Food: The New HeartWise Cookbook
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Want To Eat Heart Healthy - and YUMMY - Meals?
Amy Dillenbeck, Exercise Physiologist at Emory HeartWiseSM Risk Reduction Program, knows healthy eating is an important part of a heart healthy lifestyle. "Taking control of your diet can help you maintain a healthy weight, lower cholesterol and reduce the risk of heart disease," she says. "And it's a lot easier to eat healthy meals if they are also delicious and easy to prepare."
To encourage heart smart eating, Amy collected recipes from HeartWise participants and staff and several Emory Heart & Vascular Center doctors. The result is Recipes From The Heart, a cookbook loaded with scrumptious, guilt-free meals from soups to desserts.
Here are some samples:
| Entree: |
Chicken Thighs Cacciatore (4 servings)
Ingredients:
8 chicken thighs, skinned
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil.
1 small onion, chopped
2 garlic cloves, minced
½ cup dry red wine or beef broth
2 cans (14 ½ ounces each ) Italian style diced tomatoes, undrained.
Directions:
Season the chicken with salt and pepper. In a large deep skillet, cook the chicken in 1 tablespoon oil over medium high heat for three minutes per side, or until lightly browned. Remove from the skillet and set aside.
Add the remaining 1 tablespoon oil to the skillet, then sauté the onion and garlic until tender. Return the chicken to the skillet. Add the wine and tomatoes and bring to a boil. Cover, reduce the heat to low and simmer for 10 minutes. Uncover and simmer for 10 more minutes. Serve topped with the sauce. |
| Dessert: |
Banana Cream Trifle (15 servings)
Ingredients:
1 (5.1 oz) package of vanilla instant pudding mix.
3 cups fat-free milk
1 (13.6 oz) fat-free golden loaf cake
1/3 cup brown sugar (packed)
1 tablespoon water
5 bananas, sliced
1 (8 oz) container frozen fat-free whipped topping (thawed)
½ cup milk chocolate English toffee bits, chopped
Directions: Prepare pudding mix according to package instructions using 3 cups of milk. Cover and chill. Cut the cake into 1 inch cubes and set aside. Combine the brown sugar and water in a large non-stick skillet over medium heat. Cook 2 minutes or until sugar dissolves. Add bananas and cook until they are glazed, stiffing frequently. Remove from heat.
Arrange ½ of cake cubes in a 3 qt. bowl and spoon half the pudding mixture over the cake. Repeat layers with remaining cake, banana mixture and pudding. Spread whipped topping over the final layer of pudding and sprinkle with toffee pieces. Cover and chill. |
Call Patty Watson at 404-778-2858 for information about purchasing Recipes From The Heart, or stop by the fifth floor of The Emory Clinic at 1525 Clifton Road and ask for a copy. The cookbook costs $10.00. All proceeds go to a scholarship fund for the HeartWiseSM program.
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