Oklahoma Heart Hospital Recipes

Balsamic Glazed Tuna Steak

Yield: 1 serving Serving size: 1 steak

4oz Tuna Steak

½ Cup Balsamic Vinegar

½ Cup Olive Oil

1 tsp Ground Pepper

1 tsp Basil Leaves

½ tsp Dried Oregano

1 tbsp Roasted Garlic

1 tbsp lemon Juice

Directions:

1. Roast Garlic in sauté pan with a tbsp of olive oil.

2. Combine all ingredients and brush on tuna steak with pastry brush.

3. Grill tuna steak to temperature desired.

Nutrition Information per serving:

Calories: 253

Fat: 2.5 grams

Saturated fat: 0.0 gram

Cholesterol: 75 mg

Carbohydrate: 0.0 grams

Sodium: 35 mg

Protein: 39 grams

Huckleberry Coffee Cake

Yield: 10 servings Serving size: 1 wedge

Cooking time: 1 hour

½ cup stick margarine, softened

4 ounces nonfat cream cheese

1 cup sugar

1 egg

1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon vanilla extract

2 cups fresh or frozen huckleberries or blueberries, thawed

cooking spray

2 Tablespoon sugar

1 teaspoon ground cinnamon

Directions:

1. Preheat oven to 350 degrees

2. Beat margarine and cream cheese at medium speed with an electric mixer until creamy.

3. Gradually add 1 cup sugar, beating well.

4. Add egg; beat well.

5. Combine flour, baking powder, and salt; stir into margarine mixture

6. Stir in vanilla.

7. Fold in berries

8. Coat a 9-inch cake pan with cooking spry; pour batter in pan.

9. Combine 2 Tablespoons sugar and cinnamon; sprinkle over batter.

10. Bake at 350 degrees for1 hour; cool on wire rack.

Nutrition Information per serving:

Calories: 209

Fat: 5.3 grams

Saturated fat: 1.0 gram

Cholesterol: 24 mg

Carbohydrate: 3.7 grams

Sodium: 188 mg

Roasted Rosemary Garlic Potatoes

Yield: 4 to 6 servings Serving size: about 5 oz

2 lbs Baby Dutch yellow potatoes or tiny new potatoes, halved

2 Tablespoons garlic powder

1 Tablespoon olive oil

1 teaspoon dried rosemary

¼ teaspoon ground black pepper

4 green onions, thinly sliced

Directions:

1. In a covered large saucepan, cook potatoes in boiling water for 5 minutes; drain.

2. In a large bowl, combine hot potatoes, olive oil, garlic, rosemary, and pepper.

3. Toss well to combine. Using a slotted spoon, transfer potato mixture to a pan, cook for 10 min or until potatoes are golden brown and tender

4. Transfer potatoes to a serving dish. Sprinkle with green onions. Season to taste with Mrs. Dash or a pinch of salt.

Nutrition Information per serving:

Calories: 197

Fat: 13 grams

Saturated fat: 1.0 gram

Carbohydrate: 31 grams

Sodium: 75 mg

Grilled Asparagus

Yield: 4 servings Serving size: about 4 oz

1lb Fresh asparagus

1 Tablespoon olive oil

2 Tablespoons Mrs. Dash

2 Tablespoons fresh lemon juice

Directions:

1. Rinse asparagus, cut off "wood-like" stem base and preheat grill

2. Depending on the thickness of the asparagus, adding them to a sauce pan with boiling water and cooking them for 5 minutes prior to grilling might be required.

3. Add them to the grill with olive oil and sprinkle Mrs. Dash over it and cook for 5 minutes. 4. After getting a nice roasted color on the asparagus, add lemon juice and cook for an additional 30 seconds.

5. Transfer asparagus to a serving dish.

Nutrition Information per serving:

Calories: 273

Fat: 13 grams

Protein: 2.9 grams

Carbohydrate: 0.0 grams

Sodium: 11 mg