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Apr 18

Heart Healthy Recipes

One way to a healthy heart is through your stomach! Share your heart-healthy recipes here, then take some time to sit down and enjoy your meal with family and friends. Buon Appetito!

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  1. August 9, 2012

    Here is a cool refreshing smoothie I created tonight, that is packed with electrolytes and vitamins. Perfect for hydration on a hot humid day. Should we have a contest to name it??
    2 cups of watermelon chunks, frozen,
    1 cup strawberries, frozen,
    11 oz container of VitaCoco Coconut water with pineapple, frozen until slushy
    1 cup Blue Bunny sugar free vanilla ice cream (optional, great without it)
    1 cup ice cubes.
    Add each of the ingredients, one at a time to the blender and pulse blend. You may need to stop to mix ingredients until they defrost. Give a final blend, and enjoy. Serves 2-4 depending on your appetite. I found I could only drink 1/4 of the container. It is really good. And loaded with potassium!!

  2. May 28, 2012

    So it is officially summer and that means we can grill! Yeah! That said, I have spinach in the fridge and just found a recipe to grill it!

    Who knew??? Seems easy enough…wrap 12 oz fresh spinach in foil after spritzing with olive oil and sprinkling with sea salt. Then cook on the grill for 12 minutes! Sounds like a plan 🙂

  3. May 8, 2012

    I found this awesome recipe on I have made it lots of times. It makes about10 servings which I find freezes well. It is easy and nice to come home from work and have this ready to eat.

    Crock Pot Chicken Taco Chili
    Gina’s Weight Watcher Recipes
    Servings: 10 • Size: 1 1/4 cups • Old Points: 3 pts • Points+: 5 pts
    Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g • Protein: 16.9 g


    1 onion, chopped
    1 16-oz can black beans
    1 16-oz can kidney beans
    1 8-oz can tomato sauce
    10 oz package frozen corn kernels
    2 14.5-oz cans diced tomatoes w/chilies
    1 packet taco seasoning
    1 tbsp cumin
    1 tbsp chili powder

    24 oz (3-4) boneless skinless chicken breasts
    chili peppers, chopped (optional)

    1/4 cup chopped fresh cilantro

    Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).

  4. May 2, 2012

    Here is a delicious smoothie recipe. Great for breakfast and keeps me full until lunchtime!

    1.5 cups kale
    3/4 cup of vanilla soy milk
    1 banana
    1/2 cup blueberries
    Apples, mangoes, strawberries all work well, too!
    Blend in blender until the mixture reaches a “drinkable” consistancy


    • May 4, 2012

      Love this recipe- one time I made a similar smoothie but with Mustard Greens instead of Kale. Big Mistake- I am a person who can eat/drink almost anything and this was one thing I could not get down!!!! 🙂

  5. May 1, 2012

    I tried a recipe for cinnamon carrots that was fabulous. I used Splenda instead of sugar, but still used butter. If you know of a good cooking substitute for butter let me know! CINNAMON CARROTS, serves two. Double everything for 4-6 servings. 1/2 lb. Carrots, peeled and sliced. Place in 1 qt. casserole dish. Cream together 3 Tbs. Butter, 1/4-1/2 tsp. Salt, 1/4 tsp. ground cinnamon and 1/4 cup Splenda. Add 1/4 cup boiling water and stir until blended. Pour over the carrots, bake at 350 degrees for 45 – 60 min. or until tender. Or microwave 10 min.

    • May 1, 2012

      I love carrots!
      Sounds good- How about substituting the Splenda with a dash of local Maple Syrup or Agave?
      As far as butter- I would love to hear a nutritionist chime in on the butter issue. It seems that an unsalted butter is preferable to a fat with with a highly processed butter substitute.

  6. May 1, 2012

    Farmer’s Market opens up this week in Putnam on May 3. Fresh vegetables and great cheese to make great choices:)

  7. April 25, 2012

    Would like to share an awesome snack tip, for which I will credit Rachael Beller (nutritionist for The Big Loser). Did you know that you can make your own microwave popcorn? All you need is brown paper lunch bag and your favorite popcorn. Who knew that you do not need a special bag? Rachael cut open a typical microwave bag and showed what the insides looked like. Yuck! I microwaved about 1/4 cup of popcorn for two minutes. I then sprayed the inside with cooking spray and voila! Tasted betted than what I had been buying. Was cheaper and satisfied my post-dinner munchie craving!

    • April 26, 2012

      Nice idea!

    • May 9, 2012

      If you don’t want to use any spray or butter you can just drop a few drops of water in the paper bag and it will work as well.
      If you want to add some flavor without adding too much salt, try Old Bay Seasoning.

  8. April 23, 2012

    This is a delicious soup with lots of veggies – enjoy!

    Delicious & Nutritious Soup

    • 2 tsp. olive oil
    • 1 ¼ lbs. lean ground beef , turkey, or chicken (can use already cooked chicken or turkey)
    • 1 large onion, chopped
    • 2 cloves garlic, chopped
    • 1 large bell pepper, seeded and chopped
    • 8 oz. fresh mushrooms, chopped
    • 1 (14 oz) can crushed tomatoes
    • 1 (32 oz) bottle reduced-sodium tomato or vegetable cocktail juice (I used V-8)
    • 1 Tbs. fresh lemon juice
    • 1 (14 oz) can beans, rinsed and drained (I used kidney beans)
    • 1 Tbs. ground cumin
    • 1/8 tsp. cayenne, or to taste
    • ¼ cup each fresh cilantro and parsley, chopped

    In a stockpot, heat olive oil over medium-high setting.
    Sauté meat until cooked through, about 5 minutes.
    Sauté onion, garlic, peppers and mushrooms until soft, about 5 minutes.
    Stir in remaining ingredients, except cilantro and parsley. Cover and simmer 20 minutes.
    Stir in cilantro and parsley. Cover; simmer 10 minutes longer.
    Store soup in refrigerator up to 5 days. Freezes well.

    Makes 16 cups.
    1 serving = 3 cups
    Calories: 315; Fat: 9 g; Chol: 65.8 mg; Protein: 31 g; Carbs: 30 g; Solium 1,185 mg; FIBER 8 g

  9. April 21, 2012

    I love crunchy foods. Here are some salad recipes that are easy to prepare and heart healthy for you. You can modify the dressings based on your personal taste. Great web site and I love grilled salmon or chicken on my salads. Enjoy!

  10. April 21, 2012

    The thing that keeps me out of the snacks at night? Sugar-free Popsicles and sugar-free Jello…with just a small dab of whipped cream. Cut up fresh strawberries are good too. Otherwise I’d be in the cookie jar as much as my cookie-monster hubby.

  11. April 20, 2012

    I encourage all that are interested to go on She has low fat, healthy ideas for hungry gals like ourselves. I love her! She is also on tv on the cooking channel and food network.

    • April 25, 2012

      Agreed.. I love many of her ideas.

  12. April 19, 2012

    Not only is this healthy but it’s quick and delicious and just in time for summer months

    Makes 2 main dish servings, 4 side-dish servings

    4 cups frozen edamame
    Ice and water in large bowl
    1/2 cup chopped green onions
    2 tbsp lemon juice (approx. 1//2 lemon)
    1 tbsp extra virgin olive oil
    2 garlic cloves minced
    1/2 tsp crushed rosemary
    1/4 tsp salt
    3 oz. feta cheese

    Microwave edamame pods until just tender crisp. Immediately pour from cooking dish into ice water to stop cooking.

    Drain in colander. Squeeze pods over salad bowl to pop out edamame beans.

    Add remaining ingredients to bowl and toss.

    • April 22, 2012

      Sounds good team mate and I love edamame!

  13. April 19, 2012

    Green is a great middle name and I guest it is mine too! Not only to I love Green vegetables I try to keep a Green kitchen by purchasing local organic food from our wonderful Farmer’s Markets throughout Eastern CT

    Here is one of my favorite Green Springtime Recipes- Roasted Asparagus.

    1. Preheat oven to 425 F.
    2. Slice an about an inch off the end of the fresh washed asparagus stalk.
    3. Spread 1 Tbsp of Virgin olive oil on a baking sheet.
    4. Place the asparagus on the sheet. Try to avoid overlapping.
    5. Drizzle a little olive oil over the veggies and sprinkle with sea salt.
    6. Bake for 10-15 minutes until tender.
    7. Remove from sheet and enjoy!

    • April 20, 2012

      Betty, this is one of our favorite ways to eat asparagus. I add fresh crushed garlic to them before baking.

    • April 20, 2012

      Hi Betty,

      This sounds great! I’m looking forward to trying it. Thanks so much!!

  14. April 18, 2012

    I know it’s nothing special, but I am the type of girl who needs a little chocolate pretty much every day in my life, while, though I know I should, I don’t always have the dairy I need. I found a light and fit coconut/pineapple flavored yogurt (which is like a treat on it’s own), but then I measure out an ounce of mini-choc chips and toss those in – chocolate fix and dairy in one! Very satisfying (and not too bad for you either!)

    I also have been buying prepared veggies – in the fresh section, just packaged and ready to steam – I love the green beans and snap peas – and they’re ready to munch (or cook if you want). Green is my new middle name!

    • April 19, 2012

      I am a chocolate girl also. What I found is a Weight Watchers Dark Chocolate Raspberry Ice Cream Bar…80 calories 2g protein and just enough chocolate to cure the craving.

      • April 20, 2012

        Sounds good!

      • April 22, 2012

        Thanks Kathy! Will have to pick up at the next trip to store!


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