Recipes

Makes approximately 4 servings ⋅ Adapted from The American Heart Association Ingredients 1 pound boneless top sirloin steak (about 1 1/2 inch thick), all visible

Makes approximately 4 servings  ⋅ Adapted from The American Heart Association Ingredients 1 pound new potatoes, halved lengthwise and thinly sliced into 1/8-inch slices 2 teaspoons

Makes approximately 4 servings  ⋅ Adapted from The Mayo Clinic Ingredients: 1 teaspoon canola or corn oil 2 peeled apples, such as Fuji or Gala,

Makes approximately 4 servings ⋅ Adapted from the Mayo Clinic  Ingredients: 1 tablespoon olive oil 1 medium red onion, chopped (about 1 cup) 1 cup

Makes approximately 4 servings ⋅ Adapted from the Mayo Clinic Ingredients 1 cup uncooked quinoa 1 tablespoon olive oil 1 cup chopped zucchini 2 cups

Makes approximately 4 servings ⋅ Adapted from the Mayo Clinic  Ingredients 1 tablespoon olive oil 1 small yellow onion, chopped (approximately 1/2 cup) 12 ounces

Makes approximately 4 servings ⋅ Adapted from The Mayo Clinic Ingredients 4 chicken breasts (4 ounces each) 2 egg whites 1 cup panko breadcrumbs 1/2

Makes approximately 8 servings ⋅ Adapted from The Mayo Clinic Ingredients 3 pounds russet potatoes, peeled and cubed 6 garlic cloves, separated and peeled 1/2

Makes approximately 14 servings • Adapted from The Mayo Clinic  Ingredients 2 cans (16 ounces each) of reduced-sodium chickpeas, rinsed and drained except for 1/4

Makes approximately 8 servings • Adapted from The Mayo Clinic  Ingredients 1 pound of potatoes, diced and boiled or steamed 1 large yellow onion, chopped

Makes approximately 6 servings • Adapted from The Mayo Clinic Ingredients 1 teaspoon olive oil 1 yellow onion, diced (about 1 cup) 1 rib celery,

Makes approximately 12 servings • Adapted from The Mayo Clinic Ingredients 2 cups assorted chopped dried fruit, such as cherries, currants, dates, or figs 1/2 cup