Thomas Jefferson University Hospital
 

 


Return to the Table of Contents  

HeartCARE Recipes

Here are some delicious, healthy and easy-to-prepare culinary suggestions for your dining pleasure from Thomas Jefferson University Hospital. Enjoy!

Black-eyed Pea Salad
on Belgian Endive

Veal Piccante Lemon Cheesecake

Black-eyed Pea Salad on Belgian Endive - Yield: 4 cups

Ingredients:

  • 3 cups cooked black-eyed peas (If using canned black-eye peas, drain and rinse)
  • 1 cup cubed pineapple (If using canned, drain and reserve 1 tablespoon of juice)
  • 1/3 cup red bell pepper, diced
  • ¼ cup celery, minced
  • 2 tablespoons red onion, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon Tabasco sauce
  • 1 ½ tablespoons Dijon-style mustard
  • 2 teaspoons cider vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon reserved pineapple juice
  • 1 teaspoon dried tarragon
  • Salt and pepper, to taste
  • 32 Belgian endive leaves

Preparation:

  1. Combine peas, pineapple, red pepper, celery, onion and parsley in large bowl.
  2. In small bowl, whisk together Tabasco, mustard, vinegar, oil, juice and tarragon.
  3. Add dressing to pea mixture and stir to coat vegetables.
  4. Add salt and pepper as desired.
  5. Serve black-eyed pea salad on Belgian endive leaves.

Nutritional Information Per Serving:

  • Calories - 20
  • Fat - <.5 grams
  • Saturated Fat - <.5 grams
  • Carbohydrate - 4 grams
  • Dietary Fiber - 1 gram
  • Protein - 0 grams
  • Sodium - 4 milligrams
  • Potassium - 71 milligrams

[ back to top ]

Veal Piccante - Yield: 4 servings

Ingredients:

  • 2 tablespoons margarine
  • 1 pound veal medallions, thinly sliced, pounded flat
  • ¾ cup flour, spread on waxed paper
  • 2 tablespoons lemon juice
  • 2 tablespoons white wine
  • 2 tablespoons parsley, finely chopped
  • 1 lemon, sliced

Preparation:

  1. Melt margarine in skillet over medium-high heat.
  2. Dip both sides of veal medallions in flour and shake off excess.
  3. Place veal in skillet and add lemon juice and wine.
  4. Cook veal until lightly browned on one side; turn and brown the other side.
  5. Add parsley, stirring it into the sauce.
  6. Place veal medallions on a warm platter.
  7. Pour the sauce over them and garnish with lemon slices.

Nutritional Information Per Serving:

  • Calories - 328
  • Fat - 11 grams
  • Saturated Fat - 4 grams
  • Carbohydrate - 17 grams
  • Dietary Fiber - .6 grams
  • Protein - 38 grams
  • Sodium - 170 milligrams
  • Potassium - 430 milligrams

[ back to top ]

Lemon Cheesecake - Yield: 10 servings

Crust Ingredients:

  • 1 cup graham cracker crumbs
  • 1 tablespoon margarine, melted
  • 2 tablespoons apple juice concentrate

Filling Ingredients:

  • 2 ½ cups 1 percent low-fat cottage cheese
  • 2 egg whites
  • 2 whole eggs
  • ½ cup evaporated skimmed milk
  • 2/3 cup sugar
  • 1 tablespoon finely grated lemon zest
  • 1/3 cup fresh lemon juice
  • ¼ cup all-purpose flour
  • lemon and kiwi slices for garnish

Topping Ingredients (optional):

  • ½ cup water
  • 2 drops yellow food coloring
  • 2 teaspoons sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon water

Preparation:

  1. In a small bowl, combine graham cracker crumbs, margarine and apple juice concentrate. Press mixture into bottom of greased 8-inch spring from pan and up the sides (optional). Place pan in freezer while you prepare the filling.
  2. Preheat oven to 300 degrees.
  3. In a blender or food processor, combine the cottage cheese, egg whites, whole eggs, evaporated milk, sugar, lemon zest and lemon juice. Process ingredients until smooth. Add the flour, process mixture a few seconds longer to blend the ingredients thoroughly. Pour the filling into the prepared chilled crust.
  4. Bake the cake for one hour or until the filling has set. Cool the cake in the pan on a rack. Loosen the edges of the cake with a thin knife before removing the sides (but not the bottom) of the pan from the cake. Place the cake on a serving platter, garnish with lemon and kiwi slices. Refrigerate several hours before serving.
  5. To prepare topping, bring ½ cup water, food coloring and sugar to a boil. Combine cornstarch with 1 tablespoon water; stir into sugar water. Simmer until thickened. Cool slightly and pour over cheesecake.

Nutritional Information Per Serving:

  • Calories - 195
  • Fat - 4 grams
  • Saturated Fat - 2 grams
  • Carbohydrate - 29 grams 
  • Dietary Fiber - 1 gram 
  • Protein - 11 grams
  • Sodium - 334 milligrams 
  • Potassium - 211 milligrams

Note: Cheesecake can be prepared several days ahead and kept in the refrigerator.

[ back to top ]