This makeover recipe has great flavor and plenty of vegetables! It uses chicken breast, which is lower in fat than other parts of the chicken, like the thigh or skin.
- 3 cups low-sodium chicken broth1/4 cup flour
- 11⁄2 pounds chicken breast, skinless and boneless, cut into 1-inch strips
- 1 cup white potatoes, cubed
- 1 cup onions, chopped
- 1 cup carrots, coarsely chopped
- 1⁄4 cup celery, chopped
- 1⁄2 medium carrot, grated
- 4 cloves garlic, finely minced
- 2 stalks scallions, chopped
- 1 whole bay leaf
- 1⁄2 teaspoon ground black pepper 2 teaspoons hot pepper
- 1 cup (1⁄2 pound) okra, sliced into 1⁄2-inch pieces
Add oil to a large pot over medium heat. Stir in flour. Cook stirring constantly until flour begins to turn golden brown.
Slowly stir in all the broth using a wire whisk and cook for 2 minutes. The mixture should be smooth. Add all ingredients except okra.
Bring to a boil then reduce heat and let simmer for 20 to 30 minutes. Add okra let cook for 15 minutes. Remove bay leaf. Serve hot in bowl or over rice.
This makeover recipe substitutes high-sodium, high-fat meats with smoked, skinless turkey breast. This way you keep the flavor but reduce the fat and sodium.
- 2 pounds greens (collard, mustard, turnip, kale, or mixture)
- 3 cups water
- 1⁄4 pound smoked turkey breast, skinless
- 1 tablespoon hot pepper, freshly chopped
- 1⁄4 teaspoon cayenne pepper
- 1 teaspoon cloves, ground
- 2 cloves garlic, crushed
- 1⁄2 teaspoon thyme
- 1 stalk scallion, chopped
- 1 teaspoon ginger, chopped
- 1⁄4 cup onion, chopped
Prepare greens by washing thoroughly and removing stems. Tear or slice leaves of greens into bite-sized pieces. Place all ingredients except greens into a large saucepan and bring to a boil. Add greens to turkey stock. Cook 20 to 30 minutes until tender.
This take on traditional cornbread is moist, delicious, and a great heart healthy choice! It substitutes whole milk for fat-free or low-fat buttermilk, and butter for tub margarine. This helps you cut back on fat and cholesterol.
- 1 cup cornmeal
- 1 cup flour
- 1⁄4 cup honey
- 1 teaspoon baking powder
- 1 cup fat-free or low-fat (1%) buttermilk
- 1⁄4 cup regular tub margarine
- Nonstick cooking spray (to coat baking pan
Preheat oven to 350 degrees F. Mix together cornmeal, our, sugar, and baking powder. In another bowl, combine buttermilk and egg. Beat lightly. Slowly add buttermilk and egg mixture to the dry ingredients. Add margarine and mix by hand or with a mixer for 1 minute. Spray nonstick cooking spray to coat an 8×8 inch baking dish. Bake 20 to 25 min
CRISPY OVEN BAKED CHICKEN
A heart healthy take on fried chicken. This chicken is baked, not fried, and only a small amount of oil is used to coat the pan. With the special batter on the chicken, your taste buds will not be deprived of a great tasting soul-food-inspired chicken dish.
- 1 teaspoon poultry seasoning
- 1⁄2 cup fat-free milk or buttermilk
- 11⁄2 tablespoons onion powder
- 11⁄2 tablespoons garlic powder
- 2 teaspoons black pepper
- 2 teaspoons dried hot pepper, crushed
- 1 teaspoon ground ginger
- 1 cup corn flakes, crushed or breadcrumbs
- 8 pieces skinless chicken (4 breasts, 4 drumsticks)
- 1⁄4 teaspoon paprika
- Nonstick cooking spray (use to coat baking pan)
Cover with aluminum foil and bake 40 minutes. Remove foil and continue baking for an additional 30 to 40 minutes or until the meat can easily pulled away from the bone with a fork. The drumsticks may require less baking time than the breasts. Crumbs will form a crispy “skin.”
Do not turn chicken during baking
You don’t have to stop enjoying your favorite soul food dishes. Just limit the frequency, monitor your portion sizes and make sure you get creative with removing the excess fat, sodium and cholesterol when preparing it. Enjoy!