Heart-Friendly Menu

Baby Spinach, Avocado &
Blood Orange Salad

Salmon with Cilantro Pesto

Spaghetti with Garlic, Red
Pepper & Olive Oil

Baby
Spinach, Avocado & Blood Orange Salad

Serves 4

4 cups loosely packed baby spinach
leaves

2 firm but ripe Haas
avocado, peeled and cut into 1/4-inch-thick slices

2 blood oranges, peeled,
segmented, and seeded

salt

pepper

1.     
Divide
baby spinach between four plates, fanning out slices over half of plate. Top
with avocado slices and blood orange segments and sprinkle with salt and
pepper.

Nutrition Information (per serving):148 calories, 10g fat, 1.5g saturated
fat, 0mg cholesterol, 373mg sodium, 13g carbohydrate, 6g fiber, 2g protein

Salmon
with Cilantro Pesto

Serves 4

Pesto

½ cup fresh cilantro

3 tbsp. fat free, low-sodium chicken broth

2 tbsp. sliced almonds

2 tbsp.  Meijer
1/3 less fat grated Parmesan cheese

1 tsp. Mrs. Dash garlic herb seasoning blend

4 salmon fillets (about 4 oz. each), rinsed and
patted dry

¼ cup sliced almonds

1.     
Preheat oven to
400 degrees.  Line a baking sheet with
aluminum foil or lightly spray with cooking spray.

2.     
In a food
processor or blender, process the pesto ingredients for 15 to 20 seconds, or
until slightly chunky.

3.     
Place the
fillets about 2 –inches apart on the baking sheet.  Spread the pesto evenly over the top of the
fillets.  Sprinkle with ¼ cup almonds.

4.     
Bake for 10 to
12 minutes, or until the fish flakes easily when tested with a fork.

Nutrition
Information (per serving):  206 calories, 9.5g fat, 1.5g saturated fat, 66mg
cholesterol, 129mg sodium, 2g carbohydrate, 1g fiber, 28g protein

Spaghetti
with Garlic, Red Pepper & Olive Oil

Serves 6

1 (14.5 oz.) box Barilla Plus thin spaghetti

1/3 cup Meijer extra virgin olive oil

6 garlic cloves, minced

2/3 cup fresh parsley, chopped

1/2 tsp. McCormick red chili pepper flakes

1/2 cup grated Meijer Parmesan cheese

1.     
Bring a large
pot of water to a boil.

2.     
Heat olive oil
in large skillet over medium heat.  Add
garlic, parsley and red pepper flakes; sauté 2 to 3 minutes.

3.     
Cook spaghetti
according to package directions.

4.     
Drain pasta, reserving
½ cup pasta water.  Immediately add hot
pasta to skillet.  Stir in reserved pasta
cooking water.   Mix well.

5.     
Add cheese and
toss lightly.

6.     
Transfer to a
serving platter or bowl.

Nutrition
Information (per serving): 346
calories, 12g fat, 2g saturated fat, 3 mg cholesterol, 95mg sodium, 45g
carbohydrate, 4g fiber, 13g protein