Heart-healthy recipes

2 (6-inch) corn tortillas
1 pound salmon fillets (without bones or skin)
1/2 cup finely chopped green onion
1 tablespoon olive oil
1/4 cup barbecue sauce
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon prepared horseradish
1 teaspoon Dijon mustard
4 whole grain burger rolls, toasted (or 4 sheets flatbread)
Lettuce, tomato, and onion, for serving

*Serves 4

1. Tear tortillas into bite-size pieces and transfer to bowl of a food processor. Process until finely ground. Remove. There will be about 1⁄2 cup.
2. Place salmon in bowl of a food processor and pulse until coarse. Combine salmon, ground tortillas, green onions, olive oil, barbecue sauce, cilantro, lime juice, horseradish, and mustard; stir well. Refrigerate until well chilled, about 1 hour.
3. Form mixture into 4 patties. In a nonstick skillet, cook over medium-high heat, 3 to 4 minutes on each side. Serve on toasted rolls or flatbread with lettuce, tomato, onion and extra barbecue sauce.

Per burger (without bun or flatbread): 327 calories, 14g total fat, 2g sat. fat, 4g poly. fat, 6g mono. fat, 18g prot, 30g carbs, 50mg chol., 2g fiber (sol 0g), 303mg sodium.

Recipe by Cheryl Forberg; from Spry Kitchen, Sept. 2008

Recipe adapted from: Positively Ageless A 28-Day Plan for a Younger Slimmer, Sexier You © 2007 by Cheryl Forberg. Permission granted by Rodale, Inc., Emmaus, PA 18098

2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
2 hearts of romaine lettuce, coarsely chopped
1 tablespoon shaved Parmesan Reggiano or Asiago cheese

In large skillet, heat oil over medium-high heat. Add garlic and crushed red pepper and sauté one minute, stirring frequently to prevent burning. Add romaine and stir frequently, sautéing for 2 ½ - 3 minutes (or until mostly wilted.) Remove from heat. Stir in cheese. Serve warm. Makes 4 servings.

1 cup plain fat-free yogurt
½ cup brown sugar substitute, such as Splenda brown sugar blend
2 tablespoons buttery spread, such as Smart Balance Original, melted
2 egg whites
1½ cups quick-cooking oats
½ cup dried fruit, such as cranberries or blueberries
¼ teaspoon ground cinnamon
¼ cup chopped pecans, or almonds

1. Preheat oven to 350F. Line a cookie sheet with parchment paper.
2. Combine yogurt, brown sugar blend and buttery spread in a bowl; mix until light and fluffy. Beat egg whites in a small bowl until soft peaks form. Fold into yogurt mixture. Stir in oats, dried fruit, cinnamon and pecans just until blended.
3. Drop by heaping teaspoonfuls onto prepared cookie sheet. Press together and flatten with a fork for uniform baking. Bake 20 minutes. Cookies have a moist cake-like texture. Makes 2 dozen.

Nutritional facts per cookie: 50 calories, 2g fat, 2g protein, 7g carbohydrates, 1g fiber, 20mg sodium.