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Heart Health for Breakfast, Lunch & Dinner

Pineapple Upside-Down Muffins

(Courtesy of Eating Well)

Ingredients:

Topping

  • 2 tablespoons packed light brown sugar
  • 2 tablespoons chopped walnuts, or pecans (optional)
  • 1 10-ounce can pineapple slices

Muffins

  • ¾ cup whole-wheat flour
  • ¾ cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tbs ground cinnamon
  • 2 large eggs
  • ½ cup packed light brown sugar
  • ¼ cup canola oil
  • 2 tablespoons pineapple juice, or orange juice
  • 1 teaspoon vanilla extract
  • 1 8-ounce can crushed pineapple, (not drained)
  • 1 cup grated carrot, (1 large)
  • ½ cup old-fashioned oats
  • ¾ cup raisins, preferably baking raisins
  • ¼ cup chopped walnuts, or pecans (optional)

Directions:

  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
  2. To prepare topping: Sprinkle ½ teaspoon brown sugar into each muffin cup. Sprinkle nuts, if using, over the sugar. Stack pineapple slices and cut into 6 wedges. Place 2 wedges in each muffin cup.
  3. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.
  4. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice and vanilla. Stir in crushed pineapple. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in carrot, oats, raisins and nuts, if using. Scoop the batter into the prepared muffin cups (they'll be quite full).
  5. Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes. Immediately loosen edges and turn muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts. Let cool for at least 10 minutes. Serve upside-down, either warm or at room temperature.

For nutritional information and recipe tips including DIY muffin cups, visit eatingwell.com

Southwest Bean Soup

(Courtesy of Eating Well)

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1½ cups chopped onion
  • 1 cup chopped poblano peppers
  • 2 cloves garlic, minced1 tablespoon chili powder
  • 1 tbs chopped fresh oregano or 1 teaspoon dried
  • ¼ teaspoon salt
  • 4 cups low-sodium chicken broth
  • 1 15-ounce can black beans, rinsed1
  • 1 15-ounce can kidney beans, rinsed
  • ¾ cup chopped cooked Mexican-style chorizo
  • 1 cup corn kernels, fresh or frozen
  • 1 cup chopped kale
  • 1 tbs lime juice

Directions:

  1. Heat oil in a large pot over medium-high heat. Add onion, poblanos and garlic; cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes. Stir in chili powder, oregano and salt; cook, stirring for 1 minute.
  2. Add broth, black beans and kidney beans; bring to a boil. Reduce heat to a simmer, stir in chorizo; cover and cook until the vegetables are tender, about 10 minutes.
  3. Stir in corn, kale and lime juice. Cover and cook 5 minutes more.

For nutritional information and recipe tips, visit eatingwell.com

Skillet Gnocchi with Chard & White Beans

(Courtesy of Eating Well)

Ingredients:

  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
  • 1 16-ounce package shelf-stable gnocchi
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • ½ cup water
  • 6 cups chopped chard leaves, (about 1 small bunch) or spinach
  • 1 15-ounce can diced tomatoes with Italian seasonings
  • 1 15-ounce can white beans, rinsed
  • ¼ teaspoon freshly ground pepper
  • ½ cup shredded part-skim mozzarella cheese
  • ¼ cup finely shredded Parmesan cheese

Directions:

  1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
  2. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
  3. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water.
  4. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

For nutritional information and recipe tips, visit eatingwell.com

MedicAlert Team Member