Dirigo Dish: Caprese Kebabs

Tis the season for delicious food. Try these simple, healthy and festively colored kebabs as an appetizer at your next holiday gathering. Find even more heart healthy recipes at www.heart.org!

Caprese Kebabs

For the Kebabs:

  • 2 cups cherry or grape tomatoes (red or yellow)
  • 1 bunch fresh basil leaves (washed)
  • 2 part-skim mozzarella string cheese sticks
  • 8 wooden skewers

For the Balsamic Drizzle:

  • 2 Tbsp balsamic vinegar
  • 2 tsp extra virgin olive oil
  • 2 tsp no-calorie sugar substitute (granulated, 1 packet)

Directions

  • Cut each string cheese stick in to 12 rounds (24 cubes total).
  • Assemble each kebab with 3 tomatoes, 3 mozzarella slices and 3 basil leaves (tomato, basil, cheese, tomato, basil, cheese, tomato, basil, cheese). Gently fold the basil leaves 2-3 times before skewering, larger leaves may be torn in half.
  • In a small bowl, whisk together balsamic vinegar, olive oil and no-calorie sweetener. Lightly drizzle over skewers before serving.

The American Heart Association’s website is a great place for seniors and people of all ages to find delicious heart healthy recipes. Click here for more AHA recipes!

Dirigo Dish: Egg, Avocado and Black Bean Breakfast Burrito

Breakfast is the most important meal of the day — might as well as make it the most delicious too! Try this yummy and protein packed breakfast burrito from the American Heart Association to get you through the morning! Find more heart healthy recipes at www.heart.org!

Ingredients

  • Cooking spray
  • 1 1/3 cups liquid egg whites
  • 1, 15.5-oz can no-salt-added black beans (rinsed, drained)
  • 4, 6-inch whole-wheat tortillas (lowest sodium available)
  • 2 medium avocados (sliced)
  • 1/4 cup hot sauce or salsa (lowest sodium available) (optional)

Directions

  • Lightly spray a large skillet with cooking spray. Heat over medium heat.
  • Pour the egg whites into the skillet, stirring constantly with a rubber spatula to scramble. Cook until the eggs are almost set. Add the beans, stirring until combined and heated through.
  • Microwave the tortillas on 100% power (high) for 45 seconds. (Makes them pliable and easier to roll.) Transfer to a work surface.
  • Spread the egg mixture in the center of each tortilla.
  • Top with the avocado and hot sauce or salsa.
  • Fold the bottom half of the tortilla up to almost meet the top half (leave about a 1-inch flap of tortilla). Then, pull back with your fingers on the filling area to tuck in the filling and form a roll. Next, slightly fold both sides in. With both sides folded, tightly roll the tortilla forward to create a burrito.

 The American Heart Association’s website is a great place for seniors and people of all ages to find delicious heart healthy recipes. Click here for more AHA recipes!

Dirigo Dish: Apple Bread Pudding

Fall is officially here! Time to warm your belly and use up that leftover fruit from apple picking with this tasty and comforting recipe for Apple Bread Pudding from the American Heart Association. Find even more heart healthy recipes at www.heart.org!

Ingredients

  • cooking spray
  • 1 whole egg
  • 1 egg white
  • 1 cup skim milk
  • 2 Tbsp brown sugar blend
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp cloves or allspice
  • 6 slices light, whole-grain or multigrain bread, cubed
  • 3 medium apples (cored, cut into 1/2-inch cubes)
  • 1/2 cup of any one of the following: raisins, dried cranberries, fresh or dried blueberries, chopped walnuts, pecans or almonds (optional)

Directions

  • Pre-heat oven to 350.
  • Spray 9×9 baking dish with cooking spray.
  • In large bowl, whisk together egg, egg white, milk, sugar blend, vanilla, cinnamon, and cloves.
  • Add bread and apple cubes. Add fruit or nuts if desired. Mix well.
  • Pour mixture in to prepared baking dish and bake in preheated oven for 40-45 minutes.

The American Heart Association’s website is a great place for seniors and people of all ages to find delicious heart healthy recipes. Click here for more AHA recipes!

Dirigo Dish: Chicken with Mushroom Sauce and Sauteed Greens

As the nights get cooler, a more hearty and warm dish is just the ticket. Try this creamy and delicious chicken dish from the American Heart Association. And find even more heart healthy recipes at www.heart.org!

Ingredients

4 Servings

For the chicken with mushrooms:

  • 1 (10-ounce) container baby bella mushrooms, sliced (about 4 cups)
  • 2 portobello mushrooms, cleaned, halved and thinly sliced (about 4 cups)
  • 1 (8-ounce) container sliced white button musrooms (about 4 cups)
  • 4, (6-ounce) skinless, boneless whole chicken cutlets
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 teaspoons canola oil (divided)
  • 1 teaspoon dried thyme
  • 1/4 cup water
  • 1 tablespoon all-purpose flour
  • 1/2 cup fat-free sour cream

For the sauteed greens:

  • 2 teaspoons canola oil (divided)
  • 1, (5-ounce) container baby kale
  • 2, (5-ounce) container baby spinach
  • 1 teaspoon minced garlic
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 Tbsp finely chopped, unsalted pecans
  • 2 teaspoons white vinegar

Directions

  • Prepare all the mushrooms: wipe the baby bell mushrooms with a wet paper towel. Trim and discard the ends and thinly sliced each mushroom. Next, clean the portobello mushrooms by removing and discarding each stem. Use a spoon to scrape the black gills from the underside of each mushroom; discard gills. Slice each portobello in half and then thinly slice each half vertically. Halve any white mushroom halves that are much larger than the others.
  • Season chicken with ¼ teaspoon salt plus a dash of pepper. Add 2 teaspoons oil to a large nonstick sauté pan or a large Dutch oven. Warm over medium-high heat and add chicken cutlets. Sauté until both sides of chicken are golden, about 8 to 10 minutes. Transfer chicken to a plate and reserve.
  • Add remaining 2 teaspoons oil to the pan, continuing to cook over medium-high heat. Add all the mushroom slices, stirring frequently, until mushrooms are softened. Stir in pepper, thyme, and water. Use tongs to place chicken back into the pan. Increase heat to high; when boiling, cover with a lid and reduce heat to medium. Cook until chicken is done (cut thickest piece in the center to make sure juices run clear), about 15 minutes.
  • Meanwhile, prepare the sautéed greens. Add oil into a large nonstick sauté pan and warm over medium-high heat. Add all the baby kale, stirring constantly until wilted, about 2 to 3 minutes. Repeat, adding spinach and garlic, stirring constantly until wilted, another 2 to 3 minutes. Stir in salt, pepper, and pecans. Remove from heat. Drizzle vinegar over the greens and transfer to a platter.
  • When chicken is fully cooked, use tongs to transfer chicken breasts to the platter (on top of the greens). Increase the heat to high; add flour to the mushrooms, stirring constantly as the mushroom liquid thickens slightly, a few minutes. Remove from heat and stir in sour cream until dissolved. Pour mushroom sauce over chicken and serve.

The American Heart Association’s website is a great place for seniors and people of all ages to find delicious heart healthy recipes. Click here for more AHA recipes!

Dirigo Dish: Summer Veggie Pizza with Cauliflower Crust

Transform pizza from special treat to a healthy meal with this tasty dish from the American Heart Association. Find even more heart healthy recipes at www.heart.org!

Ingredients

4 Servings

For the cauliflower crust:

  • 1 large head cauliflower (roughly chopped)
  • 4 egg whites
  • 1/4 cup shredded, fat-free mozzarella cheese
  • 1/4 cup reduced-fat Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper

For the sauce and toppings:

  • 1/2 cup canned, no-salt-added tomato puree
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 2 cups chopped mushrooms
  • 1 cup chopped zucchini
  • 1 cup chopped red or green bell pepper
  • 1/2 cup finely chopped red onion
  • 2 teaspoons canola oil
  • 1/4 cup basil leaves
  • 1/4 cup shredded, fat-free mozzarella cheese

Directions

For the cauliflower crust:

  • Preheat the oven to 450°F. Line 2 baking sheets with parchment paper and coat them with cooking spray.
  • Trim and discard the leaves from the cauliflower. Roughly chop the cauliflower florets. Add to the bowl of a food processor in batches, pulsing until the mixture resembles couscous. (The key to getting the correct consistency is to not overload the food processor.) Measure out 4 cups of the cauliflower and transfer to a medium bowl. Into the bowl, add egg whites, mozzarella cheese, Parmesan, garlic powder, and black pepper. Stir to combine.
  • Divide the cauliflower mixture over the 2 prepared baking sheets—aim for each “pizza” to be a 7- to 8-inch oval or circle, using a knife or a spatula to spread the mixture into this size.
  • Bake cauliflower crusts in the oven until edges are totally golden, around 30 minutes. Remove from oven.

For the sauce and toppings:

  • Reduce the oven to 425°F.
  • Make the tomato sauce: In a small bowl, combine tomato purée and spices. Reserve.
  • Prepare all the vegetables. Warm oil in a small nonstick pan over medium-high heat. Add vegetables and, stirring constantly, cook until softened, about 5 to 7 minutes.
  • When the cauliflower crusts are finished, divide tomato sauce between each pizza, swirling into the middle of each pizza. Top with basil leaves, the cooked vegetables, and cheese. Bake in oven until cheese melts, about 5 to 7 minutes.
  • Remove pizzas from the oven. Use a large spatula to carefully remove pizza from parchment and transfer to each plate. Cut each one into quarters and serve.

The American Heart Association’s website is a great place for seniors and people of all ages to find delicious heart healthy recipes. Click here for more AHA recipes!

Eat Better, Live Better

Chef Lou Stubbs and his incredible team in the Dirigo Pines kitchen make mouth-watering meals that leave residents (and visitors) raving. Using locally sourced produce and seafood is important to the team, and ensures high quality, fresh and delicious meals. You can find some of your own locally sourced food at area farmers markets – and Orono has one of the best around!

The Saturday Orono Farmers’ Market opens at 8 a.m. in the Steam Plant Parking Lot at the University of Maine and remains there until the Saturday before Thanksgiving. During Homecoming weekend in mid-October, the market will move to the Asa Adams School (behind Fire Station) just for that day. From December until commencement in May, the Market will be held downtown.

From fresh seasonal fruits and veggies to organic milk, yogurt and cheese, to amazing locally sourced meat, fresh bread and bakery products, to coffee, seafood, and more, it’s a veritable smorgasbord of fresh food and local products. Remember to bring your own bags and an appetite. It’s a great place to find fresh food and meet the farmer who grew it. For more information, visit their website and Facebook pages: 

Dirigo Dish: Broccoli and Cheese Scramble on English Muffin

Kick your day off right with a healthy breakfast from the American Heart Association. Find even more heart healthy recipes at www.heart.org!

Ingredients

4 Servings

  • 1 1/2 cups finely chopped fresh or frozen (thawed) broccoli florets
  • 1/4 cup water
  • 8 extra-large egg whites or 1 1/4 cups egg white substitute
  • 1/2 cup skim milk
  • 1/4 teaspoon ground black pepper
  • 2 whole-wheat English muffins, split and toasted
  • 1/4 cup shredded, fat-free cheddar cheese

Directions

  • Finely chop broccoli. Coat a large nonstick saute pan with cooking spray; warm over medium-high heat. Add broccoli and water; stirring frequently, cook until broccoli is limp, around 4 to 5 minutes. Remove from heat and transfer broccoli to a dish.
  • In a bowl, add egg whites, milk, and pepper. Whisk together to combine.
  • Split and toast each English muffin; set aside.
  • Meanwhile, use a paper towel to wipe the saute pan clean. Coat again with cooking spray and warm over medium-high heat. Add egg whites and use a spatula to stir eggs constantly until whites are almost firm, just a few minutes. Stir in cooked broccoli and cheese; remove from heat.
  • To serve, place each English muffin half onto a plate. Divide egg mixture between each muffin, piling high with eggs. Serve with a fork and knife.

The American Heart Association’s website is a great place for seniors and people of all ages to find delicious heart healthy recipes. Click here for more AHA recipes!

Dirigo Dish: Balsamic Steak Skewers

The start of summer means grilling! (Not in the mood to grill? Just cook the skewers under the broiler!) Try these tasty and fresh steak skewers from the American Heart Association with mixed veggies and roasted sweet potatoes. Yum! Find even more heart healthy recipes at www.heart.org!

Ingredients

4 Servings

For the skewers:

  • 12 (12-inch) skewers
  • 3/4 lb beef sirloin (visible fat removed, cut into 1-inch pieces)
  • 5 Tbsp balsamic vinegar (divided)
  • 1 teaspoon dried rosemary
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt (divided)
  • 1/2 teaspoon pepper (divided)
  • 1/2 cup packed basil leaves
  • 2 Tbsp canola oil
  • 1 tablespoon water
  • 1 teaspoon mustard
  • 1 pint grape tomatoes
  • 1 (10-ounce) container white mushrooms (whole, ends trimmed, halved)
  • 1 bell pepper (seeded, cut into 1-inch pieces)
  • 1 medium zucchini, sliced into 1-inch rounds

For the sweet potatoes:

  • 1 pound sweet potatoes, cut into 1/4-inch rounds
  • 1 tablespoon canola oil
  • 1 tablespoon sweet paprika
  • 2 teaspoons sodium-free chile powder
  • 1/8 teaspoon ground black pepper

Directions

For the skewers:

  • If using bamboo skewers, soak in water for 20 to 30 minutes.
  • Trim and discard the fat from the sirloin. Cut the lean sirloin into 1-inch pieces and add into a large Ziploc bag, along with 2 tablespoons balsamic vinegar, rosemary, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper. Let marinate for 30 minutes while preparing remaining ingredients.
  • Prepare the grill for medium-high heat. Coat the grates with nonstick cooking spray.
  • Make a vinaigrette: In the bowl of a food processor, add remaining 3 tablespoons balsamic vinegar, ¼ teaspoon salt, ¼ teaspoon pepper, basil, oil, water, and mustard. Process until smooth, about 30 seconds to 1 minute. Transfer to a small bowl and reserve.
  • To make the vegetable skewers, thread the vegetables in an order like, for example, tomato, mushroom half, bell pepper piece, and zucchini (threaded horizontally through the zucchini round). Repeat, dividing the ingredients evenly between 8 skewers.
  • Thread the steak pieces onto the remaining 4 skewers, dividing evenly between the skewers.
  • To cook, prepare the grill to medium-high heat. Coat the grates with nonstick cooking spray. Add all the skewers to the grill. Cook, turning occasionally, until meat is desired temperature and vegetables are softened, 8 to 12 minutes. Transfer to a platter, cover with foil, and reserve.
  • To serve, drizzle the reserved vinaigrette over the vegetable skewers.

For the sweet potatoes:

  • Prepare the grill for medium-high heat. Coat the grates with nonstick cooking spray.
  • Cut the sweet potatoes into ¼-inch rounds. Add to a bowl along with oil, paprika, chile powder, and pepper. Mix to combine.
  • Spread out the sweet potato rounds onto the grill. Cover the grill and cook until sweet potatoes are tender, turning once, about 10 to 12 minutes depending on thickness. Serve sweet potatoes with skewers. 

The American Heart Association’s website is a great place for seniors and people of all ages to find delicious heart healthy recipes. Click here for more AHA recipes!

Dirigo Dish: Chocolate Avocado-Chia Pudding 

Give dessert a healthy boost with chia seeds! Find even more heart healthy recipes at www.heart.org!

Ingredients

6 Servings

  • 2 medium ripe avocados (peeled, pitted)
  • 1/2 cup unsweetened almond milk
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1/4 cup fat-free, plain Greek yogurt
  • 3 Medjool dates (pitted)
  • 1 teaspoon vanilla extract
  • 2 Tbsp chia seeds
  • 1/4 cup plus 2 tablespoons unsalted chopped almonds or walnuts (optional)

Directions

  • In a food processor or blender, process all the ingredients except the almonds until smooth.
  • Transfer the pudding to serving dishes. Cover and refrigerate for at least 1 hour to allow the chia seeds to thicken.
  • Just before serving, sprinkle with the almonds if desired.

The American Heart Association’s website is a great place for seniors and people of all ages to find delicious heart healthy recipes. Click here for more AHA recipes!

Dirigo Dish: Apple Nachos

Whether you’re feeling snacky for a healthy treat or have grandkids coming to visit this weekend – these sweet and simple apple nachos from the American Heart Association are fun, silly and delish! Find even more heart healthy recipes at www.heart.org!

  • 1/3 cup dried, unsweetened cranberries or raisins
  • 1/4 cup sliced almonds (unsalted)
  • 2 Tbsp hulled, unsalted sunflower seeds
  • 3 red or green apples (or mix and match!), cored and thinly sliced into about 12 pieces each
  • 1-2 tsp lemon juice
  • 2 Tbsp water
  • 1/4 cup reduced-fat, smooth peanut butter
  • 1 Tbsp honey

Directions:

  • In a small bowl, combine dried cranberries/ raisins, almonds, and sunflower seeds.
  • Core each apple and thinly slice into about 12 pieces each. Layer half the apples onto a large plate or platter. If the apple slices will be sitting out for a while, sprinkle a little lemon juice over them to prevent browning.
  • Using the microwave or a teapot, bring 2 tablespoons water to a boil. In a small bowl, combine hot water, peanut butter, and honey. Use a spoon and stir until mixture is smooth.
  • Use the spoon to drizzle half the peanut butter mixture over the plated apple slices; sprinkle with half the cranberry mixture. Layer the remaining apples on top and repeat with remaining peanut butter and cranberry mixture. Serve.

The American Heart Association’s website is a great place for seniors and people of all ages to find delicious heart healthy recipes. Click here for more AHA recipes!