American Heart Month

February is American Heart Month. In recognition of the month, below are a few heart-healthy recipes from the American Heart Association.

Butternut Squash Soup

Calories 64 per Serving
Protein 2g per Serving
Fiber  2g per Serving
Servings  6   Serving Size   1 C

Ingredients

  • 2 teaspoons canola or corn oil
  • 2 medium shallots (chopped)
  • 1 medium butternut squash, peeled and cubed (about 3 cups)
  • 3 cups fat-free, low-sodium vegetable broth
  • 2 teaspoons minced, peeled gingerroot
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper ((coarsely ground preferred))
  • 1/3 cup fat-free half-and-half
  • 1/4 teaspoon freshly grated or ground nutmeg

Directions

  • Heat the oil in the pressure cooker on sauté. Cook the shallots for 3 minutes, or until soft, stirring frequently. Turn off the pressure cooker.
  • Stir in the squash, broth, gingerroot, salt, and pepper. Secure the lid. Cook on high pressure for 20 minutes. Allow the pressure to release naturally for 10 minutes, then quickly release any remaining pressure. Turn off the pressure cooker. Remove the pressure cooker lid.
  • Allow the soup to cool slightly. Working in batches, transfer the soup to a blender (vent the blender lid) and puree until smooth. (Use caution as the soup and steam are hot and vent the blender lid away from you.) Return the soup to the pressure cooker.
  • Stir in the half-and-half. Cook on the sauté setting for 2 to 3 minutes, or until heated through, stirring frequently. Ladle the soup into bowls. Sprinkle with the nutmeg.

 

Slow Cooker Tangy Tomato Brisket

Calories 180 per Serving
Protein 23g per Serving
Fiber 3g per Serving
Servings  4   Serving Size 3 oz cooked beef

Ingredients

  • 15 oz. canned, no-salt-added tomato sauce
  • 1/4 cup apple cider vinegar
  • 1 Tbsp. no-calorie sweetener, granulated, 1 1/2 packets
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 1/2 tsp. salt
  • 1/2 tsp. cayenne pepper for spice, optional
  • 1 small white onion (finely diced)
  • 1 lb. sirloin beef roast or steaks, all visible fat discarded

Directions

  • In slow cooker, combine tomato sauce, vinegar, no-calorie sweetener, paprika, garlic powder, black pepper, salt, cayenne (if desired), and onion. Stir gently.
  • Add sirloin making sure it is submerged in the barbecue sauce mixture.
  • Cook on low setting for 8 hours. Slice and serve with a drizzle of the sauce.