Cherry Swirled Cheesecake

Ingredients

• 1 1/4 cups chocolate cookie crumbs
• 1/4 cup sugar
• 1/3 cup margarine or butter, melted
• 1 (21-ounce) can cherry pie filling or topping
• 1 teaspoon grated orange rind
• 2 (8-ounce) packages cream cheese, softened
• 1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
• 3 eggs
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract

Turkey Sloppy Joes

You'll Need:
1/2 Tbsp olive oil
1 large onion, diced
1 green bell pepper, diced
1 lb lean ground turkey
1 1/2 cups tomato sauce
2 Tbsp tomato paste
2 Tbsp brown sugar
1 Tbsp red wine vinegar
1 Tbsp Worcestershire sauce
1/2 Tbsp chili powder
10-12 shakes Tabasco or other hot sauce
Salt and black pepper to taste
4 whole-wheat or sesame rolls, split and toasted

Honey and Spice Sautéed Pork Hand Tacos

Ingredients

• 1 pound thinly-cut boneless chops (1/2-inch thick), cut into strips
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1 teaspoon soy sauce
• 1/2 teaspoon ground chipotle pepper (smoked or plain paprika can be used as an alternative)
• 8 small corn tortillas, warmed
• 1 cup shredded romaine lettuce
• 1 cup pico de gallo*
• Sour cream or crema to taste

Preparation

1. In a medium sized bowl combine the honey, olive oil, lemon juice, soy sauce and ground chipotle pepper and whisk to combine. Add the sliced pork to the marinade and let it sit for 15 minutes.
2. Heat a skillet over high heat. Add the slices of pork to the skillet and cook for 1-2 minutes on each side, flipping with tongs in the middle of the cooking process. Once cooked, remove the pork to a plate and reserve.
3. Arrange 8 corn tortillas on a platter. Sprinkle each with equal amounts of shredded lettuce and pico de gallo. Arrange a few pieces of pork on top of each taco, and top with sour cream or crema if desired.

Quinoa Salad with Wild Blueberries

Ingredients

• 1 1/3 cups fresh or frozen Wild Blueberries
• 2 tablespoons raspberry vinegar (or red wine vinegar)
• 1/2 teaspoon coarsely ground pink peppercorns
• 1/2 cup quinoa
• 1/4 teaspoon salt
• 1 medium zucchini
• 3 ounces Havarti cheese
• 1 cup 2% milk fat cottage cheese
• Fresh mint

Strawberry Ricotta Stuffed Whole Grain French Toast

Ingredients

• 1/2 cup low-fat ricotta cheese
• 2 teaspoons granulated sugar
• 4 large eggs, beaten
• 1/2 cup milk
• 1/2 teaspoon vanilla extract, divided
• 8 slices Roman Meal bread
• 2 cups fresh, sliced strawberries, divided
• Nonstick cooking spray
• Powdered sugar
• Maple syrup (optional)

Peachsicles and Crispy Peanut Butter Balls

Ingredients

• 1 8.25-ounce can light sliced peaches in fruit juice, drained
• 1 cup fat-free or low-fat plain yogurt
• 1/4 cup frozen orange juice concentrate, thawed (about 2 ounces)
• 2 teaspoons honey
• 1/2 teaspoon vanilla extract

Preparation

1. Cut the peaches into bite-size pieces. Put 3 pieces in each of 4 paper or plastic 5-ounce juice cups. Transfer the remaining peaches to a small bowl.
2. Stir remaining ingredients into the bowl with peaches. Pour into juice cups.
3. Insert a wooden Popsicle or craft stick into the center of each cup. Cover cups with plastic wrap or aluminum foil, allowing the sticks to poke through the covering. Put the cups stick-side up on a level surface in the freezer. Freeze 3 hours, or until solid.
4. To serve, peel or cut the paper or plastic from the frozen pops.

Nutrition Analysis (per serving):

Dietary Exchanges: 1 fruit

Calories:	71		Total Fat:	0g
Cholesterol:	1mg		Protien:	3g
Carbohydrates:	15g		Sodium:	37mg

Serves

Serves 6

Source

American Heart Association

© 2013 All rights reserved.

Salsa

7-8 peeled tomatoes
1tsp minced garlic
2 tsp ground coriander
2 tsp ground cumin
1 red pepper
3 tsp garlic salt
1 tsp lime juice
2 tsp apple cider vinegar
1 onion chopped(optional)