THE ORIGINAL Almond® Recipes

Kac Young, a former television director and producer, earned her PhD in Natural Health and a Doctorate in Naturopathy and has completed 36 courses in nutrition from Baylor University. Heart Easy™ is a system of nutritionally sound, delicious meals that promote heart health, long life and great taste. Traditional recipes have been turned into heart healthy meals that anyone can make. The health results are outstanding and life-extending.

We are pleased to introduce you to some of the recipes that kac developed specifically with Lisanatti® cheese alternatives!

Ingredients

8 leaves of red-leaf Romaine lettuce
1 lb. of fresh green beans, strings removed and trimmed to 5-6 inches
8 slices of RiceCheeze® – Mozzarella Style
8 slices of low-sodium turkey ham
1/3 cup of vinaigrette dressing
Wooden toothpicks
Non-fat butter spray or olive oil

Directions

Lay out a leaf of lettuce on individual plates or a large serving platter.

Lay out 8 slices of turkey ham on a piece of waxed paper. Top each with a slice of the Mozzarella RiceCheeze®. Drizzle 1 tsp. of vinaigrette in the middle of the slice.

Submerge the green beans in a pot of boiling water for 1-2 minutes only. Remove from heat, drain, and let cool slightly.

Gather 6-8 beans together and place on top of the cheeze slice. Pull the edges of the turkey up to wrap the beans within.

Gently place the wrapped bunch on a leaf of lettuce with the open edge down.

Drizzle with 1 Tbsp. of vinaigrette and serve.

These wraps can be made ahead and kept in the refrigerator overnight, then enjoyed as snacks the next day.

Ingredients

Non-fat butter spray or olive oil
3 cups of frozen, fat-free hash-brown potatoes, thawed or homemade
8 oz. of RiceCheeze® – Mozzarella Style, shredded
1 medium jalapeño pepper, seeded and minced (use gloves to prepare)
1 cup of low-sodium, low-fat turkey ham, diced
¼ cup of green onions, sliced thin
1 egg plus 5 egg whites
12 oz. of fat-free evaporated milk
½ tsp. of white pepper
¼ tsp. of Kosher salt

Directions

Preheat oven to 350 degrees F. Lightly oil a 2-quart square baking dish.

In a food processor or mixing bowl, combine eggs, milk, pepper, and salt. Process or stir until frothy.

Evenly place hash browns on the bottom of the baking dish, then layer with turkey ham, cheese, and green onion.

Gently pour the egg mixture into the baking dish.

Bake for 40 – 45 minutes. Let stand for 5 minutes before serving with fruit or vegetables.

Ingredients

1 package of frozen filo dough, thawed according to the package directions
Non-fat butter spray or olive oil
1 medium onion, finely chopped
1 Tbsp. of Oregano
1 Tbsp. of Thyme
½ cup of non-fat feta cheese
1 cup of non-fat cottage cheese
8 oz. of RiceCheeze® – Mozzarella Style, shredded
2 egg whites
¼ tsp. of Kosher salt
½ tsp. of fresh ground pepper

Directions

Preheat oven to 350 degrees F.

Sauté onion in olive oil until tender. Beat egg whites with a hand mixer until frothy. Add feta cheese, cottage cheese and half of the RiceCheeze®, then stir gently.

Coat bottom of a 9 x 13 baking dish with olive oil or non-fat butter spray.

Carefully remove 3-4 layers of filo dough from the package and place them in the bottom of the pan, making sure the dough reaches the sides of the pan.

Lift up half of one side of two filo sheets and spray between sheets with butter spray. Replace in pan and repeat on the other side.

Lightly spray the top layer of dough with butter spray, then add 3 more layers of filo sheets.

Gently spread the cheese mixture over the layers of dough. With a spatula, even out the filling mixture so it reaches all of the sides of the pan, being careful to not tear the dough.

Sprinkle the reserved portion of RiceCheeze® evenly over the top of the filling.

Gently place 3 more sheets of filo dough on top of mixture, then lightly spray again. Repeat twice until there are 9-10 sheets of filo dough in the top layer.

Bake for 35 – 40 minutes or until the crust is golden brown and in mixture inside is bubbly.

Let stand for 10 minutes, then cut into 1-inch squares for appetizers or serve in larger portions for lunch or dinner.

Ingredients

4 cups of broccoli or cauliflower florets
4 cups of butternut squash, peeled and chopped into 1 ½-inch chunks
1 medium onion, sliced thin
2 Tbsp. of olive oil
½ tsp. of garlic powder
¾ tsp. of ground black pepper

¼ tsp. of Kosher salt
2 ½ cups of low-sodium vegetable broth
1 cup of water
¾ cup of medium grind cornmeal
1 tsp. of fresh rosemary, chopped or ½ tsp. of dried rosemary
8 oz. of RiceCheeze® – Mozzarella Style, shredded

Directions

Preheat oven to 500 degrees F.

Toss broccoli or cauliflower, squash, and onion in a large bowl with oil, garlic powder, salt, and half of the black pepper. Place evenly in a rimmed baking sheet and roast for 25 – 30 minutes, stirring once, until tender and browned in spots. Remove from oven and set aside to stay warm.

While vegetables are roasting, combine broth and water in a saucepan and bring to a boil. Slowly whisk in cornmeal, rosemary, and the remaining black pepper, stirring until smooth.

Reduce heat to simmer and cover for 10 – 15 minutes to let the cornmeal thicken. Stir occasionally to keep it creamy.

Remove polenta from the heat and stir in the RiceCheeze®.

To serve, spoon the polenta onto a plate and top with the vegetables.