Heart Healthy Menu & Recipes

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Baked Squash

5 lbs. Yellow squash
¼ cup egg substitutes
1 cup breadcrumbs
1 packet butter buds
1 to 2 teaspoons sugar
¼ teaspoon salt
3 to 4 tablespoons chopped fresh onions
Dash of cayenne pepper
Vegetable spray

Cut squash in 3 to 4 pieces. Drop squash into large saucepan of boiling water, cover. Return to boil, reduce heat, and cook until tender. Drain in colander. Mash. Spread 3-quart casserole dish with vegetable stray. Save ¾ cup of breadcrumb mixture for top of casserole. Combine egg substitutes, and other ingredients, combine squash and other ingredients, place in casserole dish. Top with remaining breadcrumbs. Bake at 350 degrees F until lightly browned.

Baked Chicken

Spray pan with vegetable oil.

1 2-to-3-pound frying chicken, cut into serving pieces, skinned, all visible fat removed
1 cup skim milk
1 cup bread mixture of cornflakes, cornmeal and flour
1 teaspoon rosemary
½ teaspoon of black pepper
½ teaspoon of garlic powder
1 teaspoon of dehydrated onion flakes
1 teaspoon paprika

Preheat oven to 400 degrees F. Line a baking pan with foil and lightly spray foil with vegetable spray. Rinse chicken and pat dry. Pour milk in a shallow bowl. Combine cornflake crumbs, and other dry ingredients in zip lock bag. Dip several chicken pieces in crumb mixture until all chicken is coated. Place in baking dish avoiding chicken pieces touching. Bake 45 minutes or until done.

Seven-Layer Salad

1 small head crisp lettuce, finely shredded
½ cup chopped celery
½ cup chopped green pepper
½ cup chopped onion
1 package (10 oz) frozen peas
¾ cup shredded carrots
2 cups Kraft-Free Mayonnaise or salad dressing
6 oz. Fat-Free Cheese, shredded

Arrange lettuce evenly in bottom of 13x9 inch pan or in trifle bowl. Sprinkle celery, carrots, green pepper, onion and peas. Spoon mayonnaise evenly over salad. Sprinkle top with cheese and refrigerate overnight. You may add water chestnuts. Serves approximately 9.