Heart Healthy main dishes
Risotto Primavera The traditional method for this classic rice and vegetable dish requires constant attention. The shortcut version is listed first.
Here's a surprising change of pace from ordinary french fries. Cook both pans of fries at the same time,switching pans between the two racks halfway through baking.
Mexicana Couscous Quick-cooking couscous helps put this dish,reminiscent of Spanish rice,on the table in no time.
Orange-Minted Peas A refreshing mint flavor makes this a delicious side dish for any lamb entree.
Stir-Fried Broccoli and Carrots To save prep time,pick up sliced carrots,broccoli florets,and a jar of grated ginger from the produce section of the supermarket.
Ginger and Honey Glazed Carrots A side dish for all ages and all holidays. Fresh,tender-sweet carrots are lightly coated with a buttery glaze accented with fresh ginger.
Herbed-Yogurt Baked Tomatoes This versatile side dish fits a variety of menus. For a company-special brunch,serve the savory tomato halves with scrambled eggs,English muffins,and fresh fruit. Or,serve them with grilled pork or fish for an appealing dinner menu.
Apple and Sweet Pepper Slaw Maximum flavor and no fat make this crunchy cabbage salad distinctive.
Peas-at-Ease Salad Don't fret over the pea pods that pop open during cooking; they add fun to the presentation of this simple salad.
Fresh Tomato Sauce with Pasta If the chopped tomato is especially juicy,place the chopped pieces in a strainer or colander set over a bowl. Allow tomato pieces to drain 10 to 15 minutes to remove excess juices that can thin the sauce.
Marinated Vegetable Salad Marinate this tomato and zucchini salad just 30 minutes or all day.
Jicama-Berry Salad Jicama,a tuberous root vegetable,adds both a crunchy texture and a slightly sweet flavor to this fruit-and-vegetable salad. Cut any leftover jicama into sticks for a low-fat snack or to serve on veggie trays.
Roasted Beet,Carrot,and Onion Salad Roasting gives the vegetables a hint of caramel-like sweetness that's accented by the orange juice in the dressing.
Chef Nancy Russman's healthy recipes help kids to pack for school — The Courier-Journal
"Kids will eat anything they make themselves; well, they'll taste it anyway," chuckles chef Nancy Russman. Russman has been teaching kids how to cook for two decades at the Family Scholar House's healthy cooking classes.