Dirigo Dish: Avocado and Shrimp Salad

Summer is a time to eat light and fresh — and what sounds fresher than an Acocado and Shrimp Salad? Find even more heart healthy recipes at www.heart.org!

Ingredients

Servings  4

  • 2 Tbsp fat-free, plain Greek yogurt
  • 2 teaspoon canola oil
  • 3 teaspoons lime juice
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 small apple, cored and finely diced
  • 1 1/2 cups finely chopped celery (about 3 stalks)
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped scallions
  • 1 pound large cooked, peeled shrimp, tails removed and chopped
  • avocado (pitted, peeled, diced)
  • 4 large pieces Bibb lettuce (optional)

Directions

  1. In a large bowl, add yogurt, oil, lime juice, salt, and pepper. Use a fork to whisk until combined.
  2. Core the apple and finely dice it; finely chop the celery too. Add both apples and celery into the bowl. Chop both the cilantro and scallions, adding into the bowl too.
  3. If tails remain on the shrimp, remove and discard each of them. Chop the shrimp and add to the bowl, mixing together to combine all the ingredients.
  4. Slice the avocado in half and remove the pit. Use a knife to gently make a cross-hatch pattern into the avocado’s flesh. Use a spoon to scoop out diced avocado from the flesh and add to the bowl.
  5. Gently mix ingredients together. Serve immediately or chill salad in the refrigerator for a couple hours. If desired, spoon salad onto Bibb lettuce cups to 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: Cinnamon Tortilla Chips with Fruit Salsa

Crunchy chips and fresh fruit salsa — yum! Check out this summertime recipe from the American Heart Association, with mango, kiwi, pineapple and more. Find even more heart healthy recipes at www.heart.org!

Ingredients

  • Cooking spray
  • 2 tablespoons olive oil
  • 12 drops cinnamon-flavored liquid stevia sweetener
  • ½ packet stevia sweetener packet (organic or natural) or ¼ teaspoon stevia sweetner (organic or natural)
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 6-inch corn tortillas, each cut into 6 wedges
  • 1 medium orange, peeled and diced
  • ½ cup diced mango (from ½ of a medium mango)
  • 1 medium kiwifruit, peeled and diced
  • ¼ cup pineapple tidbits, canned in their own juice, drained
  • ¼ cup diced strawberries (about 2 large)
  • 1 tablespoon chopped cilantro
  • 1 teaspoon grated lime zest
  • 2 squeezes tropical punch-flavored stevia water enhancer

Directions

  1. Preheat oven to 400°F. Lightly spray a large baking sheet with cooking spray.
  2. In a small bowl, stir together the oil, cinnamon-flavored liquid stevia sweetener, stevia sweetener, cinnamon, and salt.
  3. Place half of the tortilla wedges in a medium bowl. Drizzle half of the oil mixture over the wedges. Repeat with the remaining tortilla wedges and oil mixture. Using a spoon or clean hands, toss the wedges with the oil mixture.
  4. Arrange the wedges in a single layer on the baking sheet. Bake for 5 to 7 minutes.  Using a spoon or clean hands, toss the wedges with the oil mixture.
  5. Remove the baking sheet from the oven. Turn over the wedges. Bake for 5 to 7 minutes, or until the wedges are golden brown and crisp. Let cool for 10 minutes.
  6. Meanwhile, in a small bowl, stir together the orange, mango, kiwifruit, pineapple, strawberries, cilantro, lime zest, and tropical punch-flavored stevia water enhancer. Serve with the tortilla chips.

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: Spinach Salad

Brighter, lighter eating is what springtime is all about. Fresh greens, farmers market finds and a light, warm orange vinaigrette all come together in this healthy salad from the American Heart Association. Find even more heart healthy recipes at www.heart.org!

Ingredients

  • 6 oz. fresh spinach
  • 2 medium Italian plum (Roma) tomatoes (sliced crosswise)
  • 1 oz. crumbled soft goat cheese (1/4 cup)
  • 1 Tbsp. imitation bacon bits
  • 2 Tbsp. sliced almonds (dry-roasted)
  • 2 tsp. olive oil (extra virgin preferred)
  • 2 medium green onions (thinly sliced)
  • 1/4 cup fresh orange juice
  • 2 Tbsp. white wine vinegar
  • 1 Tbsp. light brown sugar
  • 1/8 tsp. pepper

Directions

  1. In a large serving bowl, make one layer each, in order, of the spinach, tomatoes, goat cheese, bacon bits and almonds.
  2. In a small skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the green onions for 1 to 2 minutes, or until almost soft, stirring occasionally. Stir in the remaining dressing ingredients. Simmer for 1 to 2 minutes, or until the brown sugar is dissolved and the mixture is heated through, stirring occasionally. Pour over the salad.
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: Tuna-Stuffed Avocados with Corn Salsa

Fresher, lighter lunches are the things springtime is made of. Try this tasty dish from the American Heart Association, packed with fresh corn, tomatoes, avocados, lime juice and tuna. Find even more heart healthy recipes at www.heart.org!

Ingredients

For the Salsa:

  • ears corn, shucked and kernels cut off
  • 1 Tbsp water
  • 1 cup chopped tomato (about 1 medium tomato)
  • 1/2 cup chopped cilantro
  • 2 Tbsp finely chopped red onion
  • 1 Tbsp finely chopped jalapeño
  • 2 Tbsp. lime juice, plus more if needed (from 1 lime)

For the Tuna:

  • 1 (12.6-ounce) pouch chunk light tuna in water
  • 1/2 cup chopped celery
  • 1/3 cup fat-free, plain Greek yogurt
  • 1 tablespoon lemon juice, plus more as needed
  • 1/4 teaspoon ground black pepper
  • avocados (halved, pitted)

Directions

For the Salsa:

  1. Use a knife to slice the kernels off 2 ears of corn. Add corn into a heatproof container with 1 tablespoon water, cover, and heat until cooked, about 1 to 2 minutes. Cool to use in the salsa.
  2. Prepare the other ingredients, chopping the tomato, cilantro, red onion, and jalapeno. Add into a bowl, along with the corn and lime juice.
  3. Stir together to combine. Taste, adding more lime juice or jalapeno depending on desired taste. Let sit for flavors to mingle.

For the Tuna:

  1. In a medium bowl, add the tuna. Chop the celery and add to the tuna.
  2. Into the tuna, stir in yogurt, lemon juice, salt, and pepper.
  3. Mix the prepared corn salsa into the tuna.
  4. Halve and remove the pit from each avocado. Drizzle a little lemon juice on the top of each avocado half to prevent from browning. Spoon tuna mixture into each avocado half, packing as much tuna into each one as possible. (If the pit doesn’t leave large enough of a “cup” for the tuna, spoon a tiny bit of the avocado out to fill it up with tuna.)
  5. Serve immediately or place in the fridge to chill 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: Grilled Shrimp with Mint Salsa Verde

Spring is just around the corner and we’re celebrating with a fresh and tasty recipe (with a touch of green for St. Paddy’s Day) from the American Heart Association. Find even more heart healthy recipes at www.heart.org!

Ingredients

Servings 2

  • 1/2 tablespoon plus 1 teaspoon and 1/2 tablespoon fresh lemon juice, divided use
  • 1 teaspoon and 1 tablespoon olive oil, divided use
  • 1 medium garlic clove (minced)
  • 12 jumbo raw shrimp in shells (21 to 25 count), peeled, rinsed, and patted dry
  • 2 medium green onions (chopped)
  • 3 tablespoons chopped, fresh mint
  • 1 tablespoon snipped, fresh cilantro
  • 1/2 tablespoon drained capers
  • 1/2 tablespoon minced fresh jalapeño, seeds and ribs discarded, or to taste
  • 2 teaspoons fat-free, plain yogurt
  • 1 teaspoon water
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Cooking spray

Directions

  1. In a small glass baking dish, whisk together 1/2 tablespoon plus 1 teaspoon lemon juice, 1 teaspoon oil, and garlic. Add the shrimp, turning to coat. Cover and refrigerate for 10 minutes, turning once.
  2. Meanwhile, in a mini food processor, process the green onions, mint, cilantro, capers, jalapeño, yogurt, water, salt, pepper, remaining 1/2 tablespoon lemon juice, and remaining 1 tablespoon oil for 30 seconds, or until smooth and creamy. Scrape the side once or twice during this process.
  3. Preheat a grill pan on medium-high heat. Lightly spray with cooking spray. Remove the shrimp from the marinade. Discard the marinade. Grill the shrimp for 2 to 3 minutes on each side, or until pink and cooked through. Serve with the salsa verde drizzled on top.
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: Tomato and Roasted Red Bell Pepper Soup

Brrr! Baby, it’s cold outside! Warm up with this tasty soup recipe from the American Heart Association. Find even more heart healthy recipes at www.heart.org!

Ingredients

Servings  6

  •  

    14.5 oz. canned, no-salt-added, diced tomatoes (undrained)
  •  

    1 3/4 cups fat-free, low-sodium chicken broth
  •  

    1/2 cup chopped, roasted red bell peppers, drained if bottled
  •  

    1 Tbsp. dried basil (crumbled)
  •  

    1/2 tsp. dried oregano (crumbled)
  •  

    1/8 tsp. crushed red pepper flakes (optional)
  •  

    2 tsp. olive oil (extra virgin preferred)
  •  

    1/4 tsp. sugar
  •  

    1/8 tsp. salt
  •  

    1/4 cup chopped, fresh parsley

Directions

  1. In a medium saucepan, stir together the tomatoes with liquid, broth, roasted peppers, basil, oregano, and red pepper flakes. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 10 minutes. Remove from the heat. Stir in the oil, sugar, and salt. Serve sprinkled with the parsley.
    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: Sweet Potato Nachos

Get ready for some football and game day snacks with this heart-healthy nacho alternative from the American Heart Association. Find even more heart healthy recipes at www.heart.org!

Ingredients

  • 3 medium sweet potatoes (about 2 pounds), makes about 6 cups of rounds
  • 1 Tbsp. olive oil
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 1/2 tsp. paprika
  • 1/3 cup black beans (drained, rinsed)
  • 1/3 cup reduced-fat, shredded cheddar cheese
  • 1/3 cup chopped tomato (1 plum tomato)

    OR

  • 1/3 cup no-salt-added, canned, diced tomatoes (drained, rinsed)
  • 1/3 cup chopped avocado

Directions

  1. Preheat the oven to 425°F. Cover the baking pans with foil and coat with nonstick cooking spray.
  2. Peel and slice the sweet potatoes thinly (about quarter-inch rounds). In a bowl, toss the rounds with olive oil, chili powder, garlic powder and paprika. Spread evenly on prepared pan (might need two pans). Bake for 10 minutes and use a spatula to flip the sweet potato rounds. Bake for another 5-10 minutes or until crisp.
  3. Remove the pan from the oven and sprinkle beans and cheese over the sweet potatoes. Return to oven until cheese melts, about 2 minutes. Sprinkle with tomato and avocado. 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: Brisket with Cranberries

Make this tasty holiday dish the day before and be ready for guests! Find even more heart healthy recipes at www.heart.org!

Ingredients

  • 2 teaspoons olive oil
  • 1 2-pound beef brisket, all visible fat discarded
  • 1 teaspoon dried oregano (crumbled)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper (coarsely ground preferred)
  • 1/2 cup fat-free, low-sodium beef broth
  • 1 cup barbecue sauce (lowest sodium available)
  • 1 cup whole cranberries
  • 1/3 cup firmly packed dark brown sugar

Directions

  1. Heat the oil in the pressure cooker on sauté. Cook the brisket on both sides, or until browned. Turn off the pressure cooker. In a small bowl, stir together the oregano, garlic powder, salt, and pepper. Sprinkle the mixture over the beef. Pour the broth around the beef. Pour the barbecue sauce over the beef. Secure the lid. Cook on high pressure for 55 minutes. Allow the pressure to release naturally for 15 minutes, then quickly release any remaining pressure.
  2. Transfer the beef to a glass baking dish. Cover and refrigerate. Pour the accumulated juices into a glass bowl. Cover and refrigerate.
  3. Just before serving time, preheat the oven to 300°F. Remove the beef from the refrigerator. Very thinly slice the beef across the grain. Put it in the baking dish. Skim off the fat from the refrigerated juices. Pour 1 cup of the juices over the beef. Bake, tightly covered, for 45 minutes to 1 hour.
  4. Meanwhile, in a small saucepan, cook 1 cup of the juices over medium-high heat. Add the cranberries and brown sugar. Cook until the cranberries pop and are soft, stirring occasionally. Drizzle the sauce over the beef.
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: Avocado Pesto Dip

Keep visitors happy and snacking with this tasty dip perfect for crunchy bread, pita chips or veggies, from the American Heart Association. Find even more heart healthy recipes at www.heart.org!

Ingredients

  • 2 medium ripe avocados (peeled, pitted, cut into pieces)
  • 1 cup fresh basil leaves
  • 1/4 cup unsalted pine nuts
  • 3 Tbsp olive oil (extra virgin preferred)
  • 1 tablespoon fresh lemon juice
  • 3 medium garlic cloves
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked black pepper

Directions

  1. In a food processor or blender, process all the ingredients for about 3 minutes, or until the mixture is fluffy and creamy. 
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!

Holiday Shopping Spree

Ready? Set? The holidays are coming! Come enjoy a Holiday Shopping Spree event at Dirigo Pines! Join us tomorrow, Thursday, November 8 at 2 p.m. in the Kenduskeag Gathering Place in the Dirigo Pines Inn at 9 Alumni Drive in Orono.

Shop local vendors including:

  • Specialty Sweets
  • Valentine Footwear
  • Willie Wags
  • The Not So Empty Nest
  • The Yankee Chef
  • Quality Jewelers
  • Damon’s Beverage and Redemption
  • The Bangor Daily News

Mark your calendar and click here for more details!