With summer grilling and picnics, here are two recipes that will make you a
smashing success at your family events!
Silly-Dilly Potato Salad:
- 1 cup nonfat sour cream
- 4 teaspoons dried dill weed
- 2 tablespoons lemon juice
- Coarse ground pepper to taste
- 12 small new red potatoes, washed and
- quartered
- 1 medium red bell pepper, seeded and chopped
- 2 cups sliced fresh mushrooms
- 1 9-ounce package frozen sugar snap peas, thawed
|
From The Cooking Cardiologist, by
Dr. Richard Collins |
Combine sour cream, dill, lemon juice and pepper in a large bowl, mixing
well. Place potatoes in a medium sauce pan, cover with water and bring to a
boil. Reduce heat, cover and simmer 10 to 15 minutes or until tender. Drain and
rinse potatoes with cold water to cool. Add cooked potatoes and remaining salad
ingredients to dressing and mix well.
Serves 6. Nutrition information: 85 calories; 4 grams protein; 14 grams
carbohydrates; 0 grams fat; 0 grams cholesterol; 18 milligrams
sodium
Healthy Meat Marinade:
- 1/2 cup rice vinegar/balsamic vinegar
- 1 tablespoon mustard
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 clove garlic, minced fine
- 1 teaspoon sugar
- 1 teaspoon salt
Mix all ingredients together in shallow bowl with cover. Place beef or
chicken in marinade, turning every 30 minutes for 1 to 2 hours before grilling.
Place meat on grill, discard marinade, do not use to baste meat.
Serves: 4
Comment: the rice vinegar works best for the chicken and the balsamic for
beef or pork.
Join the MHIF and Dr. Collins for a heart-healthy cooking class/taste testing
Saturday, November 2, 2002. Details coming this fall!
