Healthy Recipes

Heart Healthy Recipes

Sarah Newton, MS, RD, LDN
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.