Best For Heart Health Recipes

First Recipe

BLISTERED TOMATO & CANNELLINI SPIRALS

PREP: 10 MINS
COOKING: 15 MINS

INGREDIENTS
175g (2 cups) Vegeroni pasta spirals
2 garlic cloves, crushed
200g punnet grape tomatoes
420g can no added salt cannellini beans,
drained and rinsed
1 cup (50g) firmly packed fresh basil leaves

METHOD

1. Cook pasta in a large saucepan of boiling water for about 10
   minutes, following packet directions, until tender. Drain, reserving
   1/3 cup of the pasta water.
2. Heat a lightly oiled large, non-stick frying pan over a medium to high
   heat. Add garlic and tomatoes. Cook for about 2 minutes, stirring
   occasionally until tomatoes are blistered and lightly browned.
3. Add beans. Cook, stirring a further 1 minute.
4. Add pasta and reserved pasta water. Toss gently over heat for 1
   minute until combined and hot. Remove from heat.
5. Stir in half the basil. Season with fresh ground black pepper. Divide
   between 2 serving bowls. Sprinkle with remaining basil leaves.

TIPS:

:Replace vegeroni pasta with wholemeal pasta twists for added
wholegrains. Substitute cherry tomatoes for grape tomatoes, if preferred.
For best flavour, use extra virgin olive oil to oil the pan. Add a light
sprinkling of grated parmesan cheese to serve if you like for extra flavour.

Second Recipe

CHICKEN & PUMPKIN GNOCCHI

PREP: 5 MINS
COOKING: 12 MINS

INGREDIENTS

350g chicken breast fillet, trimmed of all fat,
thinly sliced
500g packet pumpkin gnocchi
2 tablespoons basil pesto dip
375ml can light and creamy evaporated milk
2 cups frozen green peas

METHOD

1. Heat a lightly oiled, large, deep non-stick frying pan over a mediumhigh heat. Add chicken in two batches. Stir-fry each batch for about
   3 minutes or until lightly browned and just cooked through. Remove
   from pan. Set aside.
2. Add gnocchi to same oiled pan. Cook, stirring for about 2 minutes, or
   until lightly browned.
3. Stir in pesto dip, evaporated milk and ½ cup water. Bring to the boil.
   Gently boil, uncovered, for 5 minutes, stirring occasionally.
4. Stir in peas. Gently boil a further 2 minutes.
5. Return chicken to pan, stirring to coat in sauce. Reduce heat. Simmer
   1-2 minutes, until chicken is hot and sauce has thickened.
6. Serve seasoned with freshly ground pepper. Garnish with fresh basil
   leaves, if desired.

TIPS:

Check labels and select gnocchi with lowest sodium per 100g.
Swap with potato gnocchi, if preferred. For a change, replace peas with
2 cups of your favourite frozen vegetable mix or 500g chopped broccoli.
Great served with a leafy salad.

Third Recipe

BANANA TRAIL MIX BARS

PREP: 10 MINS
COOKING: 35 MINS

INGREDIENTS

3 cups wholegrain oats
1 cup mashed ripe banana
1 cup (170g) diced dried apricots
1 cup (160g) fruit, nut and seed trail mix
¼ cup honey

METHOD

1. Grease an 18cm x 28cm rectangular slice pan. Line base and sides
   with baking paper.
2. Place all ingredients in a large bowl. Stir until well combined. Press
   mixture firmly into prepared pan.
3. Bake in 160C oven (fan-forced) for 30-35 minutes until light golden. Cool
   in pan. Cover and refrigerate in pan until cold.
4. Lift from pan using lining paper. Cut into 15 bars. Store in a container in
   a cool place, or in the fridge (see Tip)

TIPS:

: Bars will keep for 1 week in container in a cool place, or up to 4
weeks in the fridge. Use ripe bananas to maximise natural sweetness.