Heart Healthy Valentine's Dinner

Since my husband's heart attack I've been scouring Pinterest for Heart Healthy recipes.  Making the necessary food changes is going to be interesting as my husband loves food and my family can be a tad picky (I will say that my husband has been willing to expand his food horizons over the past several years, but this change is still going to be a challenge!).

This past weekend our son was home from college.  It was the perfect time to celebrate Valentine's Day!  I was happy with the recipes that I found to try and even happier with the way they turned out. We had Roasted Chicken and Garlic Potatoes with a Red Pepper Relish, Steamed Green Beans (I used fresh green beans in the steamer bag found in the produce section of the grocery store), Pear Walnut Salad and Oatmeal Raspberry Cookies.  Everyone gave the dinner a thumbs up!

Roasted Chicken topped with Red Pepper Relish, Garlic Potatoes
and Steamed Green Beans.

Here are the recipes.  Enjoy!

ROASTED CHICKEN AND GARLIC POTATOES*

1-1/2 lbs golden new potatoes, halved
4 T extra virgin olive oil
3 tsp minced garlic (I used pre-minced garlic sold in jars, often found in the produce section of the grocery)
4 boneless skinless chicken breasts
salt and pepper

Heat oven to 425 degrees

Place potatoes, olive oil, 2 tsp minced garlic and sprinkle of salt in a large bowl.  Toss until potatoes are coated.  Place potatoes in a single layer on a large rimmed cookie sheet.  Place in the oven for 25 minutes.

Meanwhile, heat a large skillet on medium high.  Season chicken with salt and pepper.  If the breasts are large, cut in half.  Add 1 T oil to skillet.  Brown the chicken, 4 minutes per side.  Add 1 tsp of minced garlic to the skillet and cook for one minute.  Place skillet in the oven or transfer chicken to a greased 9X13 pan and place in oven.  Cook for 15 minutes.

RED PEPPER RELISH*

3/4 cup jarred roasted red peppers
2 scallions, chopped
1/3 cup roasted almonds (I used slivers)
3 T sherry vinegar
1 T extra virgin olive oil
1 tsp minced garlic
2 T chopped fresh parsley

Combine all ingredients in a bowl.  Refrigerate until ready to serve.

Red Pepper Relish
This was my favorite part of the meal!

PEAR WALNUT SALAD*

1/2 cup toasted walnuts (toast on a baking sheet in a 400 degree oven for 10 minutes)
2 stalks celery, chopped
1 pear, thinly sliced (I used a Bartlett Pear)
1 scallion, chopped
2 T extra virgin olive oil
2 T lemon juice
1/2 tsp salt
1/4 tsp pepper
bagged lettuce (I used 3/4 bag of Italian Lettuce)

Whisk together oil, lemon juice, salt and pepper.
Add the celery, pear and scallion.  Toss to combine.
Pour on top of lettuce.  Toss to combine
Sprinkle walnuts on top.

Pear Walnut Salad

RASPBERRY OATMEAL COOKIES**
1 cup instant oats
3/4 cup whole wheat flour
1-1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
2 T unsalted butter, melted
1 large egg, room temperature
1 tsp vanilla extract
1/2 cup  honey
6 T fresh raspberries, diced

In a bowl, combine oats, flour, baking powder, cinnamon and salt.  In a separate bowl, combine the oil or butter, egg and vanilla.  Stir in the honey until fully combined.  Add in the flour mixture until just combined.  Fold in the raspberries.  Chill for 30 minutes.

Pre-heat oven to 325 degrees.  Line a baking sheet with parchment paper.

Drop the cookie dough onto the cookie sheet into 15 rounded scoops.  Flatten slightly (I missed this step and wish that I hadn't!).  Bake for 13-15 minutes.  Cool on the baking sheet for at least 15 minutes before removing.  Store in the refrigerator. 

Cookies ready to go in the oven!

*Adapted from recipes found in the Women's Day article 75 Delicious Heart Healthy Dinner Ideas to Try Tonight.
** Adapted from Amy's Healthy Baking.  https://amyshealthybaking.com/blog/2014/07/13/raspberry-oatmeal-cookies/