Do you love to cook? At Havenwood Heritage Heights, we offer an array of delicious dining options, but understand that some days our residents may want to whip up something of their own in the comfort of their apartment or cottage. Our dietician, Tina Krueger, shared some of her favorite low-salt and low-fat recipes to enjoy. Explore some of her top recipes below:
Black Beans with Corn
Ingredients:
1 can (15.05 ounces) black beans, rinsed and drained
1 cup frozen corn
2 garlic cloves, diced
1/2 cup chopped parsley
2 Tbsp. sugar or sweetener
4 tomatoes, diced
1/2 red onion, diced
1 pepper, diced
Juice from 1 lemon
Instructions:
1. Combine all ingredients and gently mix.
2. Cover and refrigerate for at least half an hour.
3. Serve as an entree, salad or side dish.
* Serves 8 as a salad or side, or 4 as an entree
Country Potato Salad
Ingredients:
2 cups of cubed potatoes, red or white
1/2 cup non-fat buttermilk
1/2 cup lemon juice
2 Tbsp. reduced calorie mayonnaise
1 Tbsp. Dijon or prepared yellow mustard
1 tsp. dried thyme or basil
1/2 tsp. salt
3/4 cup chopped celary
1/2 cup chopped green pepper
Instructions:
1. Boil potatoes in 1 1/2 quarts water for 15-20 minutes, or until tender. Drain.
2. Mix buttermilk, lemon juice, mayonnaise, mustard, spices and salt in a medium-sized mixing bowl.
3. Add potatoes, celery and green pepper.
4. Stir well. Cover. Refrigerate for 2 hours or until chilled.
*Serves 6
Fruit Parfait
Ingredients:
1 pint fresh strawberries, sliced
1 1/2 cups fresh blueberries
4 serving dishes
Filling:
1 cup fat free vanilla yogurt
1/4 cup low fat cream cheese, softened
1 tsp. honey
Instructions:
1. Beat together yogurt, cream cheese and honey.
2. Divide blueberries into each of the 4 serving dishes.
3. Place 1/8 cup filling on top of the blueberries.
4. Divide the strawberries on top of the filling.
5. Top each with the remainder of topping.
6. Garnish with a single blueberry!
7. Chill until served.
*Serves 4
