Appetizers

Bruschetta
Kaisa Anderson,2006 Summer Intern

20- ½” slices French bread
1 ½ cups chopped tomatoes
¼ cup finely chopped onion
4 leaves basil, chopped
1 tsp chopped garlic
1 tbsp. Olive oil

Directions:
Toast slices of French bread.  Combine tomato, onion, basil, garlic, and olive oil in small mixing bowl.  Top slices of bread with mixture and serve! 

10 servings

Nutrition information: 63 calories; 10 g carbohydrates; 2 g protein; 1.5 g unsaturated fat; .5 g saturated fat; 0 mg cholesterol; 100 mg sodium; 1 g fiber

FRESH AND CHUNKY SALSA
Caitlin Plank, 2006 Summer Intern

Serves 8; 1/4 cup per serving

1 14 1/2-ounce can chopped tomatoes
1/2 cup chopped green or yellow bell pepper
2 green onions, sliced
2 tablespoons snipped fresh cilantro or parsley
1 tablespoon white wine vinegar
1/2 teaspoon ground cumin
1/2 teaspoon bottled minced garlic
Few dashes bottled red hot pepper sauce

In a bowl, stir together all ingredients.
Serve with Homemade Corn Tortilla Chips or commercial tortilla chips with no added fat. Can be covered and stored in the refrigerator for up to 1 week.

Calories: 15 kcal
Protein: 1 g
Carbohydrates: 3 g
Total Fat: 0 g
Saturated Fat: 0 g
Polyunsaturated Fat: 0 g
Monounsaturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 85 mg

Recipes from American Heart Association Quick And Easy Cookbook, Copyright 1995 by the American Heart Association.

Crisp-Coated Mushrooms
Minneapolis Heart Institute Foundation

¼ cup egg substitute
½ tsp. onion salt
10 drops hot pepper sauce
¼ cup all-purpose flour
¾ cup melba round snacks, crushed
8 oz. fresh mushrooms

Heat oven to 450 degrees F.  Line 15 x 10 x 1 inch baking pan with foil.  In small bowl, combine egg product, onion salt and hot pepper sauce and blend well.  Place flour in a
zipper plastic bag or another small bowl.  Place snack crumbs on sheet of waxed paper or in another small bowl.  Place mushrooms in bag with flour and shake to coat.  For each mushroom, shake off excess flour.  Dip each into egg mixture.  Coat well with snack crumbs.  Place in foil-lined pan.  For crispier mushrooms, spray both sides of mushrooms with nonstick cooking spray.

Bake for 8 to 12 minutes or until hot and crisp.

8 Servings

Nutrition Information: 110 calories, 1 g fat, 4 g protein, 22 g carbohydrate, 0 mg cholesterol, and 120 mg sodium

Roasted Garlic Dip
Minneapolis Heart Institute Foundation

1 garlic bulb
1/3 cup nonfat cottage cheese
½ cup nonfat cream cheese
1 ½ Tbsp. chopped fresh parsley
1 tsp. white wine Worcestershire sauce
¼ tsp. sweet French blend dry herbs
Freshly ground pepper

Heat oven to 300 degrees.  Remove outer paper from garlic and place in foil.  Spray garlic generously with cooking spray.  Wrap foil around garlic and bake 45-60 minutes or until soft.  Cool slightly.  Cut in half and squeeze contents into a blender or processor bowl.  Add remainder of ingredients and process until smooth.  Pour into serving container and smooth.  Refrigerate 1-2 hours and serve with assorted raw vegetables.

12 Servings

Nutrition Information: 19 calories, 1 g fat, 4.5 g protein, 2 mg cholesterol, and 78 mg sodium