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Grilled Chicken w/ Herbs
Serves 6.
Ingredients:
2 Tbsp chopped Italian flat leaf parsley
2 tsp. fresh rosemary, minced
2 tsp. chopped fresh thyme
1 tsp. dried sage
3 cloves of garlic, minced
¼ cup olive oil
½ cup balsamic vinegar
Salt and pepper to taste
1 ½ lbs skinless, boneless chicken breasts (six 4-oz. breasts)
In a blender, combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar, salt and pepper. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours. Preheat grill to medium high heat OR set oven to broil. Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside (170°F).
Per serving: 221 calories, 26g protein, 4g carbohydrate, 10.5g fat, 0g fiber, 80mg sodium. (Note: Recipe analysis includes the full amount of the marinade. Fat content will vary depending upon amount of marinade used and cooking method).
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Heart-Healthy Chili
Serves 8 to 10
In a large pot over medium-low heat, warm the oil and sauté 1½ cups of the onions until soft, 3 to 4 minutes. Add the turkey, breaking it into large pieces only (you don't want it to get too crushed). Brown briefly, then add the beans, tomatoes, bell peppers, broth, chile powder, garlic, cumin and oregano. Stir well and set the pot lid ajar. Simmer the chili over medium-low heat for about 30 minutes. Remove the lid and add the cornmeal while stirring. Leave the lid off and simmer another 15 minutes, until the chili thickens slightly. Serve with the remaining ½ cup onions sprinkled on top.
This is a great low-fat, reduced-sodium chili that will please lots of folks. Note that it uses chile powder, made from pure ground chiles, not chili powder. You can find ground chile in the spice section of most major groceries or in Latin American grocery stores.
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2 cups diced red onion (2 small), divided
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2 (15-ounce) cans low-sodium black beans
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1 (28-ounce) can crushed tomatoes with puree
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2 cups diced red bell pepper (2 medium)
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1 quart low-sodium reduced-fat chicken broth
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¼ cup ground chile powder (such as ancho, pasilla, or New Mexico)
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1 tablespoon minced garlic
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2 teaspoons dried oregano
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Dana shows you how to make up a delicious batch of nachos using Corazonas heart healthy snack chips! Click the pic to watch the video and scroll down to get more recipes below.
Heart-Healthy Nachos
Preheat oven to 475 degrees. Arrange chips on the bottom of an oven safe pan and top with black beans, garlic, and cheese. Bake for 10 minutes or until warmed through and cheese is melted. Garnish with dollops of salsa or serve on the side.
Serves 4
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1 bag Corazonas Heart-Healthy Tortilla Chips
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1/2 can black beans, rinsed and drained (low sodium or no salt added)
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1 clove fresh garlic, minced
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1 cup shredded cheese, low or non-fat variety
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1 cup of your favorite fresh or prepared salsa
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