the tahini-ranch sauce, arugula, and tomato slices.
3. Shrimp Bowls
Servings: 4
Ingredients
⅓ cup prepared pesto
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon ground pepper
1 pound peeled and deveined large shrimp (16-20 count), patted dry
4 cups arugula
2 cups cooked quinoa
1 cup halved cherry tomatoes
1 avocado, diced
Directions:
Whisk pesto, vinegar, oil, salt, and pepper in a large bowl. Remove 4 tablespoons of the mixture to a small bowl; set both bowls aside.
Heat a large cast-iron skillet over medium-high heat. Add shrimp and stir until just cooked with a slight char. Remove to a plate.
Add arugula and quinoa to the large bowl with the vinaigrette and toss to coat. Divide the arugula mixture between 4 bowls. Top with tomatoes, avocado, and shrimp. Drizzle each bowl with 1 tablespoon of the reserved pesto mixture.
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4. Tofu Stir Fry
Servings: 5
Ingredients
4 tablespoons peanut oil or canola oil, divided
1 pound mixed mushrooms, sliced
1 medium red bell pepper, diced
1 bunch of scallions, trimmed and cut into 2-inch pieces
1 tablespoon grated fresh ginger
1 large clove of garlic, grated
1 (8-ounce) container of baked tofu or smoked tofu, diced
3 tablespoons oyster sauce or vegetarian oyster sauce
Directions:
Heat 2 tablespoons oil in a large flat-bottom wok or cast-iron skillet over high heat. Add mushrooms and bell pepper; cook, stirring occasionally, until soft. Stir in scallions, ginger, and garlic. Cook for 30 seconds more. Transfer the vegetables to a bowl.
Add the remaining 2 tablespoons of oil and tofu to the pan. Cook, turning once, until browned. Stir in the vegetables and oyster sauce. Cook, stirring, until hot.
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5. Crunchy Chicken Salad
Servings: 4
Ingredients
⅓ cup orange juice
3 tablespoons rice vinegar
3 tablespoons less-sodium soy sauce
1 tablespoon toasted sesame oil
2 teaspoons sambal oelek (Optional)
6 cups thinly sliced napa cabbage
2 cups sugar snap peas, thinly sliced diagonally
2 cups shredded cooked chicken breast
1 medium mango, sliced
½ cup coarsely chopped fresh mint
¼ cup sliced scallions
2 tablespoons toasted sesame seeds
Directions:
Whisk juice, vinegar, soy sauce, sesame oil, and sambal oelek (if used) in a large bowl. Add cabbage, peas, chicken, mango, mint, and scallions; toss gently to coat.
Serve the salad sprinkled with sesame seeds.