Sherrys Heart Health     

I have researched a few heart healthy meals. Please feel free to try any you so choose.

 

 

 

 

Ingredients

• 2 boneless and skinless halves of chicken breast

• 1 tablespoon of grapeseed oil

• ¼ cup of vinegar\1/3 teaspoon of smoked paprika

• ½ teaspoon of lemon pepper

• 1 teaspoon of ground cinnamon

• 1 tablespoon of ground ginger

• 1/3 cup of brown sugar

• ½ cup of orange juice

• ½ cup of water

• 6 pitted, large, and pealed ripe loquats

Directions

• Take a saucepan and place the loquats in it. Stir this in brown sugar, orange juice, and water until the sugar has been completely dissolved. Boil the mixture and stir this in smoked paprika, lemon pepper, cinnamon, and ground ginger. Reduce the heat and simmer up until the loquats have started to bread and have become soft. This may take around 20 minutes during which you are to whisk vigorously and occasionally so that the fruit can be broken up. When the sauce has become thick, stir the vinegar in and then simmer for an additional 3 minutes. Remove this from heat.

• Take a skillet and heat the grapeseed oil using medium heat. Pan fry the chicken breast until they have become golden brown. This may take around 5 to 8 minutes on each side. Remove the chicken breasts and then cut them into pieces that are bite sized. Return these into the skillet and then stir the ¼ of loquat sauce in, dissolving and scraping all the browned food bits in the sauce. Serve this with the remainder of the loquat sauce.

   

   

   

   

   

   

  Ingredients

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• 4 cups small broccoli florets

  1 cup vertically sliced onion

  1/4 cup fat-free, less-sodium chicken broth

  2 tablespoons rice vinegar

  2 tablespoons low-sodium soy sauce

  2 teaspoons cornstarch

  1/2 teaspoon dark sesame oil

  1/4 teaspoon crushed red pepper

  1 tablespoon canola oil, divided

  1 tablespoon minced peeled fresh ginger

  1 tablespoon bottled minced garlic

  1 pound peeled and deveined large shrimp

  1/4 teaspoon salt

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• Preparation

  Combine first 6 ingredients in a small bowl, stirring with a whisk.

  Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add ginger and garlic to pan; stir-fry 30 seconds. Sprinkle shrimp with salt. Add shrimp to pan, and stir-fry 3 minutes or until done. Remove shrimp mixture from the pan.

  Add remaining 1 teaspoon canola oil to pan. Add broccoli and onion to pan; stir-fry 4 minutes or until broccoli is crisp-tender. Add shrimp mixture and broth mixture to pan; cook 1 minute or until thickened, stirring constantly.