March 16, 2010

Heart Healthy Parmesan, Chicken and Broccoli Recipe

Posted in Recipes tagged , , , , , , , , , , , , at 1:43 am by keepyourhearthealthy

From the Kraft Healthy Living website comes a great dinner recipe:

Parmesan, Chicken & Broccoli Pasta

4 oz. (1/4 of 16-oz. pkg.) whole wheat spaghetti, uncooked
1/4 cup KRAFT Light Zesty Italian Dressing
2 cloves garlic, minced
1/2 lb. boneless skinless chicken breasts, cut into strips
2 cups broccoli florets
1/2 cup chopped tomatoes
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
4 tsp. KRAFT Grated Parmesan Cheese
COOK spaghetti as directed on package.
MEANWHILE, heat dressing and garlic in large nonstick skillet on medium heat. Add chicken and broccoli; cook and stir 5 to 7 min. or until chicken is cooked through. Stir in tomatoes and 1/4 cup mozzarella cheese; cook 1 to 2 min or until heated through, stirring occasionally.
DRAIN spaghetti; place on serving plate. Top with chicken mixture, remaining mozzarella cheese and Parmesan cheese.

Nutrition (per serving)
Calories 480
Total fat 11g
Saturated fat 4.5g
Cholesterol 85mg
Sodium 840mg
Carbohydrate 52g
Dietary fiber 10g
Sugars 7g
Protein 45g
Vitamin A 60%DV
Vitamin C 60%DV
Calcium 60%DV
Iron 20%D

Check out the original recipe at

January 11, 2010

Heart Healthy Eggplant Lasagne

Posted in Recipes tagged , , , , , at 12:25 am by keepyourhearthealthy

I found this great recipe from the NY Nutrition Examiner website featuring Debora Yost.  She posts lots of other wonderful heart healthy recipes at:
“Eggplant Lasagna”
“This recipe is courtesy of WomenHeart (National Coalition for Women with Heart Disease) and appears in their WomenHeart’s All Heart Family Cookbook.” 
1 tablespoon extra-virgin olive oil
1 medium onion, cut into thick slices
1 clove garlic, minced
1 ½ cups canned crushed tomatoes
1 ½ teaspoon dried basil
1 ½ teaspoon dried oregano
1 medium eggplant, peeled and sliced very thin
2 large tomatoes, sliced very thin
1 ½ cups (6 ounces) shredded reduced-fat mozzarella cheese
Preheat the oven to 425°F. Coat an 8-inch square baking dish with cooking spray.
Heat the oil in a nonstick skillet over medium heat. Add the onion and cook, turning once, for 5 minutes, or until lightly browned. Place in the prepared baking dish.
Add the garlic to the skillet and cook for 1 minute. Add the crushed tomatoes, basil and oregano. Reduce the heat to medium-low and simmer for 10 minutes.
Spread about one-third of the tomato mixture over the onion mixture. Arrange one-third of the eggplant over the tomatoes and top with one-third of the sliced tomato. Top with one-third of the cheese. Repeat the layers two times. Cover with aluminum foil.
Bake for 25 minutes or until the vegetables are tender. Uncover and bake for 10 to 15 minutes longer or until the cheese in lightly browned.
Serves 6
Calories per serving: 257
Saturated fat: 17.5% of calories
Monounsaturated fat: 10.5% of calories

January 8, 2010

Discount Offer For Heart-Smart Diabetes Cookbook

Posted in Heart disease tips, Helpful Heart Links, Recipes, Uncategorized tagged , , , , , , at 8:51 pm by keepyourhearthealthy

Do you have both Diabetes AND heart disease? If so, you may be having trouble finding flavorful recipes which are heart healthy AND keep your blood sugar under control. I recently received a special offer for “The Heart-Smart Diabetes Kitchen” ccokbook that I would like to share with you.

Canola Oil, the American Diabetes Association and the American Heart Association have teamed up to create this unique cookbook. It includes recipes such as salmon cakes and brownie wedges. To order the book, go to and use the promotional code CANOLAOIL.  This code will give you 25% off at checkout.  Enjoy!