DMH Heart & Lung Institute

Heart & Lung

Radiology Screenings

Heart Healthy Recipes

WHITE-BEAN-HERB SANDWICH RECIPE

1 Cup White Beans or Garbonzo Beans - drained
2 Tbsp Fresh Parsley or Cilantro chopped
1 Tbsp Fresh Chives - snipped
1 Tbsp Fresh Dill
1/4 tsp Salt
1/8 tsp Pepper
2 oz. Non Fat Cream Cheese

Cucumber - peeled and sliced
Lettuce
Whole Grain Bread

Combine the first 7 ingredients in a food processor and process until smooth. Taste for seasonings and add more herbs or lemon juice if necessary. Spread mixture on 4 slices of bread. Cover remaining 4 slices wilth layer of slightly overlapping cucumber slices. Top with lettuce.

EGGLESS SALAD

2 Pounds Soft Tofu
½ Cup Lo Fat Mayonnaise
3 Tbsp. Dijon Mustard
1 tsp. cayenne
½ tsp. tumeric
2 Tbsp. chopped flat-leaf parsley or cilantro
1 Tbsp. chopped fresh dill
½ cup diced green onion
Salt & Pepper to taste

Place the tofu in a mixing bowl and mash with a wooden spoon. Mix in the remaining ingredients and combine well. Chill slightly, then serve on a bed or mixed greens or as a sandwich. Yield: 4 servings

GARDEN VEGETABLE DIP

1 Cup non-fat Cottage Cheese
½ Cup non-fat Plain Yogurt
½ tsp. fresh dill weed
1 Clove minced Garlic
1/4 Cup Green Onions
1 Tbsp. chopped parsley or Cilantro

Place Cottage cheese in food processor or blender and blend until smooth. Add next five ingredents and process until mixed well. Place mixture in a bowl: cover and chill until ready to serve. Serve with fresh, raw vegetables such as carrots, radishes, celery, cucumber, and cherry tomatoes.

OATMEAL FLAXSEED COOKIES

1 1/3 Cups Smart Balance or Take Control	1 1/4 Cups Sugar
1 1/2 Cups Packed Brown Sugar	1 1/2 tsp. vanilla
1 1/2 Cups Flax Seeds (crushed)	3 Large Eggs
3 1/2 Cups Flour	3 Cups Oatmeal
1 Tbsp. baking soda

In a bowl, cream the shortening and the sugars, add flaxseeds. In another bowl, beat eggs and vanilla together. Combine with flax mixture. Sift together flour and soda. Mix in oatmeal and combine other ingredients. Form dough into 1 1/2 inch logs. Place in freezer and chill. Slice dough into 1/4 medallions, and place on a lightly sprayed cookie sheets. Bake at 350 degrees for 10 - 13 minutes. Remove from baking sheet and cool.

ZUCCHINI CARROT MUFFINS

2 Cups Whole Wheat Flour 3/4 Cup firmly packed brown sugar 3 tsp. baking powder 2 tsp. cinnamon 1 cup fat free milk 3 Tbsp. Enova Oil or Canoloa Oil 2 large egg whites 1 cup finely shredded carrots ½ cup shredded zucchini

Preheat oven to 400 degrees. Spray q 12 muffin pan with nonstick cooking spray. In a large bowl, combine flour, oats, brown sugar, baking powder, and cinnamon. Mix well. In a small bowl, combine milk, oil, and egg whites.and blend well. Add to dry ingredients and stir jlust ulntil dry ingredients are moistened. Stilr in carrots and zucchini just until blended. Spoon batter evenly into sprayed muffin pans. bake at 400 degrees for 15 - 20 minutes or luntil mulffins are golden brown and a toothpick inserted in center comes out clean. Immediately remove from pan and serve warm. Makes 12 muffins

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