Heart Healthy Recipes

Spinach and Artichoke Dip

Ingredients:

• 1 – 10oz Bag Frozen Chopped Spinach
• 1 small container of Artichoke Hearts
• 1 - 5oz container of Plain Greek Yogurt
• ½ Cup of Sour Cream (can swap for cream cheese if desired)
• ½ Cup of Parmesan Cheese
• 2 Cloves of Garlic (minced)
• Pepper to taste
• Carrots, Bell Peppers, Celery or Whole Wheat Crackers

Directions:

• Thaw, drain and squeeze frozen spinach dry.
• Combine Spinach, Artichoke Hearts, Greek Yogurt, Sour Cream, Parmesan Cheese, Garlic and Pepper in a bowl. Mix well.
• Serve with Carrots, Bell Peppers, Celery, and/or Whole Wheat Crackers.

Stuffed Mini Peppers

Ingredients:

• 12 mini sweet peppers
• 1 lb Ground Turkey
• 4 Cloves Garlic (minced)
• 1 Tbsp Olive Oil
• ½ Cup Parmesan Cheese
• 1 Egg
• ½ tsp Red Pepper Flakes
• 2 Tbsp Italian Seasoning Blend

Directions:

• Preheat oven to 350 degrees F.
• Wash Peppers, cut tops off and cut in half, remove seeds, place on sheet pan.
• Heat saucepan on medium-high heat with 1 Tbsp Olive Oil and Minced Garlic, then combine Ground Turkey, sauté until cooked through. Drain grease and set aside.
• In a bowl combine Parmesan Cheese, Egg, Turkey Mixture, Red Pepper Flakes, and seasoning together.
• Spoon Stuffing Mixture into Peppers, place on sheet pan and cook in oven for 15 minutes.
• ENJOY!

Dark Chocolate Chip Oat Bars

Ingredients:

• 1 Large Egg
• ½ Cup of Plain or Vanilla Greek Yogurt
• ½ Cup of Brown Sugar
• 1 ½ Cup of Quick Oats
• 2 Tbsp Flaxseed
• ¼ Cup Bitter Sweet Chocolate chips
• Cooking Spray

Directions:

• Preheat oven to 350 degrees F
• Whisk Egg with Yogurt and Brown Sugar
• Blend in Oats and Flaxseed
• Add Chocolate Chips
• Coat 8 inch square pan with cooking spray.
• Spread mixture evenly
• Bake for 30 minutes
• Cut into bars and enjoy

Sarah Newton, MS, RD, LDNSarah Newton, MS, RD, LDN is a clinical dietitian with an advanced degree in nutrition providing medical nutrition therapy for both inpatients and outpatients at Touro. She graduated from Louisiana State University and furthered her education with a Master’s of Science and internship from University of Southern Mississippi.