One of my favorite passions is cooking Mexican-style foods in a heart healthy way. So the following recipes include peppers, lime, cilantro, tomatoes and beans. Hope you try them! I also have gluten-free versions of the recipes with carefully picked out some gluten-free alternatives. Sometimes you can not make out just from the list of ingredients if a product is gluten-free because of possible contamination in the manufacturing. So I rely on the Hy-Vee product guide or website information if the product is not clearly labeled “gluten-free”.
Seafood Ceviche (Mexican Seafood Cocktail)
Serves 10 (1/2 cup each).
All you need:
1/2 pound medium shrimp, boiled, peeled and cubed (Meat)
3/4 cup fresh lime juice, divided (Produce)
1/2 cup chopped onion (Produce)
1/2 pound imitation crab meat, shredded (Meat) Look for GF versions
2/3 cup chopped tomatoes (Produce)
2/3 cup chopped cucumbers (Produce)
2 ripe small avocados, peeled, pitted, and cubed (Produce)
1/2 cup ketchup (Aisle 3)
1/3 cup chopped fresh cilantro (Produce)
2 tbsp Valentina Mexican hot sauce (Aisle 4) Look for GF versions
1 tbsp olive oil (Aisle 4)
1/4 tsp salt, optional (Aisle 5)
All you do:
1. Combine shrimp and 1/2 cup lime juice in a large bowl; cover and chill 1 hour. Drain.
2. Stir together onion, shrimp, crab, tomatoes, cucumber, avocados, ketchup, cilantro, hot sauce, olive oil and salt. Serve immediately or chilled.
Nutrition Facts per serving: 140 calories, 8g fat, 1g saturated fat, 30mg cholesterol, 390mg sodium, 13g carbohydrates, 3g fiber, 7g protein. Daily values: 6% vitamin A, 25% vitamin C, 2% calcium, 2% iron.
Source: Becky Guittar, RD, LMNT
Becky’s Southwest Stuffed Bell Peppers with Quinoa and Turkey
Serves 8 (1/2 pepper each).
All you need:
1 pound Honeysuckle White ground turkey (Meat)
½ medium onion, chopped
1 tsp oregano (Aisle 5)
1/2 tsp garlic powder, or two garlic cloves, minced (Aisle 5)
1/4 tsp Salt for Life (Aisle 5)
1/4 tsp ground pepper (Aisle 5)
1 cup Ancient Harvest red or white quinoa (HealthMarket)
2 cups water
8 oz Hy-Vee Select roasted salsa verde or favorite salsa (Aisle 4)
4 red or green bell peppers, cut in half and seeded (Produce)
1/2 cup Hy-Vee grated cheddar cheese (Dairy)
All you do:
1. In a skillet, cook ground turkey, stirring frequently to break up into small pieces, until juices run clear and no pink remains.
2. Stir in chopped onion, oregano, garlic, salt and ground pepper.
3. In a saucepan, add quinoa and water. Simmer for 12 to 15 minutes, until quinoa forms small circles. Stir into ground turkey and stir in salsa.
4. Fill each pepper with meat and quinoa mixture. Place in baking dish and bake at 350 degrees for 30 minutes.
5. Garnish with cheddar cheese and return to oven for 5 minutes to melt cheese
Nutrition Facts per serving: 210 calories, 8g fat, 2.5g saturated fat, 50mg cholesterol, 370mg sodium, 20g carbohydrates, 3g fiber, 17g protein. Daily values: 40% vitamin A, 130% vitamin C, 8% calcium, 15% iron.
Southwestern Black beans and Corn Salad
Serves 20 (1/3 cup each).
All you need:
1 medium red bell pepper, cored, seeded and diced
1 small red onion, diced
5 cups no-salt-added canned black beans, drained and rinsed
1 (15.25 oz) can no-salt-added corn kernels, drained and rinsed or 2 cups fresh or thawed frozen corn
3 tbsp canola oil
2 tbsp vinegar
1 tsp cumin
1/4 tsp Salt for Life
1/2 tsp ground black pepper
1/4 cup fresh cilantro leaves, optional
All you do:
1. In a large bowl, combine red bell pepper, red onion, black-eyed peas, corn, canola oil, vinegar, cumin, Salt for Life, ground black pepper and cilantro leaves.
Chef’s Notes
• Dried black-eyed peas may be cheaper than canned. If using dried, cook according to package directions until peas are soft but not mushy. Drain, rinse, and add 3 cups cooked peas to salad. Use leftovers in other recipes later in the week.
• Chill the salad and serve it over cooked spinach or kale.
• Use any type of vinegar you have on hand. Try balsamic, cider, or red or white wine vinegar.
• Use black beans in place of black-eyed peas if desired.
• When corn is in season, use fresh in place of canned. Cook 4 medium ears corn. Remove kernels from cob with a knife. Add to salad.
Nutrition Facts per serving: 80 calories, 3g fat, 0g saturated fat, 0mg cholesterol, 45mg sodium, 12g carbohydrates, 3g fiber, 3g protein. Daily values: 4% vitamin A, 15% vitamin C, 2% calcium, 4% iron.
Source: Cooking Matters at the Store
Margarita Cheesecake
Serves 12 (1 cheesecake each).
All you need:
3/4 cup graham cracker crumbs (about 12 squares) Gluten free crackers if needed
3 tbsp Splenda, Hy-Vee Delecta or stevia equivalent
4 tbsp Smart Balance margarine, melted
1 (8 oz) pkg Hy-Vee 1/3-less-fat cream cheese, at room temperature
1 (8 oz) pkg Hy-Vee fat-free cream cheese, at room temperature
1 (12.3 oz) pkg Mori-Nu silken extra-firm tofu
2 (0.14 oz each) packets sugar-free Crystal Light lemonade mix
Lime juice, to taste
1/2 (8 oz) tub Cool Whip light (12 tablespoons)
2 tbsp Splenda, Hy-Vee Delecta or stevia equivalent
Lime zest and lime slices, for garnish
All you do:
1. Line 12 standard (2-1/2-inch) muffin cups with paper baking cups. Lightly with nonstick cooking spray.
2. Combine graham cracker crumbs, 3 tablespoons sugar substitute and margarine in small bowl, mix well. Press into 1 rounded tablespoon into bottom of each prepared muffin cup. Refrigerate crusts while preparing filling.
3. Mix cream cheeses, tofu, lemonade mix, lime juice and 2 tablespoons sugar substitute with electric mixer or food processor until well blended. Spread 1/4 cup filling on top of each prepared crust. Garnish each cheesecake with 1 tablespoon Cool Whip light, lime zest and a slice of lime. Refrigerate for one hour.
Nutrition Facts per serving: 170 calories, 10g fat, 6g saturated fat, 10mg cholesterol, 290mg sodium, 11g carbohydrates, 7g protein.
Daily values: 8% vitamin A, 6% calcium, 4% iron.
Source: Becky Guittar, RD, LMNT
Eat Right and Bright 