Each of these recipes is outstanding and very healthful food. Keep the
portions small. My husband had heart surgery 6 years ago. He is healthy as
a horse today.
Fresh Tuna with Tomato and Pasta
1 tsp. olive oil
4 cloves garlic, chopped
1 onion chopped
1 28 oz can crushed tomatoes
salt & pepper
1 tsp. dried basil
3/4 lb. fresh tuna
2 tsp. olive oil
6 large cloves garlic
salt
1 lb. penne pasta
Heat oil over medium heat in shallow pan and sauté garlic and onion.
add tomatoes, s & p basil and cook covered for 20 minutes.
stir occasionally to keep from sticking.
Heat oil in heavy-bottomed pan big enough to hold the tuna and the sauce.
Sauté garlic for just a minute or 2.
Add tuna and cook 3 minutes, turn and cook 2 more minutes.
Add sauce, check seasoning. cook 6 minutes and serve over penne pasta
Marinara Sauce
Serves 4 to 6
Prep time: 10 minutes Cooking time: 1 hour
1 yellow onion, finely chopped
1/2 lb. fresh mushrooms, finely chopped
2 cloves garlic, crushed
1 tsp. dried basil
1 tsp. dried oregano
2 tbs. parsley flakes
1 8-oz. can tomato sauce
1 16-oz. can stewed tomatoes
1 28-oz can tomato puree
Sauté onions, mushrooms and garlic in small amount of water for 10
minutes.
Add remaining ingredients; simmer over low heat 1 to 2 hours.
break up tomatoes as they cook and sauce thickens.
Do not cover.
Serve over cooked pasta.
Creamy Carrot Soup
This soup can be made with a variety of vegetables. Try it with
spinach, broccoli or leeks.
Serves 6
8 medium potatoes, washed and diced
8 medium carrots, scrubbed and diced
2 large onions
salt & pepper
1/2 tsp. marjoram
1 tsp. tarragon
6 cups water or vegetable stock or thoroughly defatted chicken stock or a
combination of liquids.
Cook everything until potatoes and carrots are tender. Cool for
about 15 minutes.
Place in blender in small quantities and blend until smooth.
Reheat, adjust seasonings if necessary and serve.
Chicken Stir-Fry
1 lb. boneless, skinless chicken breast
cut into bite-size cubes
Marinade:
1/4 cup soy sauce
1 tsp. ground ginger
3 cloves garlic, crushed
1/2 cup water
Mix marinade and place chicken cubes in it for at least 30 minutes.
Refrigerate if marinating longer.
1 cup broccoli florets
1 cup cauliflower florets
3 carrots, shredded
1 cup sliced fresh mushrooms
6 scallions
3 cloves garlic, minced
1 Tbs. Canola oil
small amount of water
1 tbs. corn starch
In large skillet or wok, place water, scallions, garlic and simmer
until water is almost gone, add oil and stir.
Add remaining vegetables and cook until done but still firm. About
10 minutes.
Remove from pan, wipe clean, place pan over high heat and add
drained chicken cubes. (reserve marinade). Stir and cook until
done, 2 or 3 minutes. Add vegetables, lower heat and thoroughly
blend everything.
Add water to marinade to make 3/4 cup; add 1 tbs. corn starch and
pour into skillet with stir fry. Increase heat for about 3 minutes
while stirring.
Sprinkle with 1 or 2 tsp. sesame oil if desired and serve over rice
or angel hair pasta.
----- Original Message -----
From: "V Jack" <[email protected]>
To: <[email protected]>
Sent: Thursday, March 11, 2010 11:46 AM
Subject: [CnD] Heart Healthy
My husband had a SuddenCardiac Event and for over a week we didn't know if
he would live or not. So I haven't been around. Now We are home and I am
looking for tried and true Healthy Heart recipes. I know there are books
out
there, but I hope to get some from people who have actually enjoyed them.
Thanks ahead of time. Vicki Jack
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