Heart to Heart Recipes
Black Bean Salsa
2 (15-ounce) cans black beans, drained and rinsed
1 (16-ounce) can white shoepeg corn, drained
6 tablespoons fresh lime juice
6 tablespoons olive oil
1 ½ teaspoons ground cumin
½ cup finely chopped red onion
¼ cup chopped fresh cilantro
½ teaspoon salt
1 cup peeled and chopped tomato
Chopped jalapeno pepper (optional)
Combine the beans, corn, lime juice, olive oil, cumin, onion, cilantro, and salt in a large bowl: mix well. Cover and refrigerate overnight. Add the chopped tomato just before serving. You may also want to add a little more lime juice and a chopped jalapeno pepper. Serve with tortilla chips. Makes 12 servings.
Tomato Cucumber Salad
- This is a delicious low-fat salad.
3 Tablespoons balsamic vinegar
½ teaspoon Italian herb seasoning
¼ teaspoon sugar
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 tomatoes thinly sliced
1 cucumber, peeled and thinly sliced
4 scallions sliced
In a small jar with a tight-fitting lid or in a small bowl, combine vinegar, Italian seasoning, sugar, salt, and pepper, cover and shake well or whisk until blended.
On a medium platter arrange the tomatoes and cucumber in a spiral, altering the vegetables. Sprinkle with scallions and drizzle with dressing
Fried Chicken with Cream Gravy
- I got this recipe from a fitness trainer and I’ll admit, coming from Southern Indiana, I had my doubts about a low-fat fried chicken. But it has all the flavor without all the fat. I love it.
6 medium chicken breast halves, skinned (2 ¼ pounds total)
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon paprika
1/8 to ¼ teaspoon pepper
2 tablespoons cooking oil
½ cup evaporated skim milk
½ cup chicken broth
Rinse chicken pieces; pat dry with paper towels. In a plastic bag combine flour, salt, paprika, and pepper. Add a few chicken breasts at a time to the bag; shake to coat. Remove chicken from bag, shaking off any excess coating in the bag. Reserve remaining flour mixture.
In a 12-inch skillet heat cooking oil. Add chicken and cook, uncovered, over medium heat for 10 to 15 minutes, turning to brown evenly.
Reduce heat; cover tightly. Cook 30 minutes. Uncover and cook 10 to 15 minutes more or till chicken is tender and no longer pink. Drain chicken on paper towels. Keep warm.
Pour fat from skillet and discard.
For gravy, in a small bowl slowly stir milk into reserved flour mixture. Stir in chicken broth. Add mixture to skillet. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Serve gravy over chicken. Makes 6 servings.
