A heart-healthy valentine - includes recipes

Ebony, Feb, 1992 by Charlotte Lyons

Yields 4 servings

STUFFED BAKED POTATO

4 medium baking potatoes, about 1/2 pound each 1/2 cup low fat cottage cheese 3 tablespoons skim milk 2 teaspoons chooped chives 1/4 teaspoon white pepper Paprika

Preheat oven to 425 [degrees]. Wash and dry potatoes. Prick skins with fork. Bake potatoes until tender, 50 to 60 minutes. (Potatoes can be baked in microwave oven.) Beat cottage cheese until smooth. Slice tops off potatoes; scoop out insides of potatoes and add to cottage cheese. Add milk and seasoning; beat until well blended. Stuff potato skins with potato-cheese mixture. Sprinkle with paprika. Return potatoes to oven. Bake about 10 minutes or until heated and tops are lightly browned.

Yields 4 servings

CALICO BROCCOLI

1 10-ounce package frozen broccoli 1 cup frozen whole kernel corn 1/2 cup chopped onion 1/4 cup chopped red bell pepper 1/2 cup water 1/2 teaspoon dried basil 1/2 teaspoon instant vegetable bouillon 1 clove garlic, minced 2 tablespoons chooped parsley

Heat all ingredients to boiling; reduce heat. Cover and simmmer until vegetables are crisp-tender, 4 to 5 minutes.

Yields 4 servings

MEXICAN BEEF STIR-FRY

1 pound beef top round steak 2 tablespoons vegetable oil 1 teaspoon ground cumin 1 teaspoon dried oregano 1 clove garlic, minced 1 red bell pepper, cut into thin strips 1 medium onion cut into thin wedges 1 to 2 jalapeno peppers, cut into slivers 3 cups sliced romaine lettuce, cut 1/4 inch

Cut beef round steak into 1/8-inch thick strips. Combine oil, cumin, oregano and garlic; reserve half. Heat half of the seasoned oil in large nonstick frying pan over medium-high heat until hot. Add red pepper, onion and jalapeno pepper; stir-fry 2 to 3 minutes or until crisp-tender. Remove and reserve. In same pan stir-fry beef strips (half at a time) in reserve oil 1 to 2 minutes. Return vegetables to pan and heat through. Serve beef mixture over lettuce.

Yields 4 servings

ORANGE CHICKEN BREAST

3 whole small chicken breasts (about 1 1/2 pounds), skinned, halved lengthwise and boned 1/8 teaspoon cayenne pepper 1 small orange 2 tablespoons all-purpose flour 1 tablespoon brown sugar 1/4 teaspoon thyme leaves, crushed 1 1/4 cup fresh orange juice 1 teaspoon aromatic bitters

Arrange chicken in a 12x7x2-inch baking pan; sprinkle with the red pepper. Cover and bake in 350 [degrees] oven for 25 minutes. Meanwhile, remove peel from the orange. Slice half of the peel into julienne strips; discard remaining peel. Simmer julienne strips in enough water to cover for 15 minutes, drain well and set aside. Section orange; set aside.

Stir flour, sugar and thyme together in small saucepan. Stir in the orange juice. Cook and stir until thickened and bubbly. Stir in orange strips and bitters. Remove chicken from oven. Place chicken on cutting board. Hold a sharp knife so the blade is at a 45-degree diagonal angle to the edge of meat. Slice each breast against the grain of the meat, making slices that are 1 1/2 to 2 inches apart. Reassemble each chicken breast and return to baking pan. Spoon sauce over the sliced chicken. Continue baking, uncovered, for 5 to 10 minutes more or until heated through. Spoon sauce from baking pan atop chicken. Garnish with reserved orange sections and parsley.