RECIPES FOR A HEALTHY

SHEMIR

It is true that part of the secret to a healthy heart is through your stomach. This is especially true for the ladies since heart disease is the No.1 killer of women in the United States, claiming more lives than all forms of cancer combined.

Championing the importance of eating more nutritiously is the American Heart Association’s Go Red for Women, a social initiative dedicated to building healthier lives free of cardiovascular diseases and stroke.

In an effort to help you stick to your goals of healthy eating in 2014, Go Red for Women teamed up with Healthy Living to serve up some delicious heart-healthy recipes to help in the fight against heart disease.

Ingredients:

1 pound frozen green beans, thawed (French cut is best)

1 10.5-ounce can reduced-fat, low-sodium cream of mushroom soup

½ cup low-fat sour cream

½ teaspoon pepper

1 small onion, cut into thin sticks

Cooking spray

¼ cup whole-wheat flour

Directions:

1. Preheat oven to 350 degrees.

2. In a 9-by-13-inch casserole dish, combine green beans, soup, sour cream, and pepper. Stir until well mixed and bake for 20 minutes.

3. While casserole bakes, spread out onion sticks and lightly spray with cooking spray.

4. Sprinkle flour over onion pieces, tossing to coat equally.

5. Spray a medium-large skillet with cooking spray and heat to medium-high heat. Add onions and cook until crispy, stirring occasionally.

6. Remove casserole from oven, add half of the onions, and stir well.

7. Top with remaining half and return to oven, bake five minutes more.

8

Ingredients:

1 10.5-ounce package chopped frozen spinach

½ cup fat-free yogurt

½ cup reduced-fat sour cream

½ cup fat-free feta cheese crumbles

1 teaspoon garlic, minced from jar

2 teaspoons dried parsley or dill (or 1/3 cup fresh chopped)

½ teaspoon black pepper

6 whole-wheat pitas sliced in quarters

Directions:

1. Cook spinach according to package directions and drain in colander (press with fork to drain completely).

2. Combine all ingredients in a bowl and mix well. Refrigerate for one hour and serve with pita slices.