Heart Healthy Grilling Recipes

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Grilling ideas for Mother’s Day from Dr. Richard Collins.

Havocado

Richard E. Collins, MD

The Cooking Cardiologist®

South Denver Cardiology Associates

1000 SouthPark

Littleton, CO 80120

303-74-HEART

Avocados were once on the list of foods to avoid because of the fat content, but now the green cream of the avocado is back on the list with an abundant of good fat. Avocados are traditionally made into guacamole [gwah-kah-MOH-lee], a Mexican popular specialty. On the grill, this vegetable takes on a smoky flavor, a perfect  appetizer.

The chips coating the avocados have an abundant of whole grains, fiber plus plant sterols (400 mg in 14 chips). Because of the plant sterols, these chips help to lower cholesterol. Wow, a perfect appetizer!

1 ripe avocado, split and seeded

1 lime, juice and extra lime slices for garnish

2 T finely crushed Corazonas™ Chips (flavor of choice)

2 T salsa, heat intensity to preference

Prepare the avocado. Drizzle the juice of a lime over the avocado halves. Place the crushed or finely chopped chips on a small plate. Place the avocado  halves cut side down and press the chips to embed into the surface.

On medium heated grill, place the avocados skin side down. Grill for 2 minutes with grill lid down. With the grill lid up, turn the avocados cut side down. Grill to create grill marks across cut surface. Remove from heat. Add 1 T salsa into each seed pocket. Serve as a side dish or appetizer. Garnish with lime slices.

Serves 2. Serving size: ½ avocado.

Grilled Jalapenos Stuffed with Peanut Butter

Richard E. Collins, MD

THE COOKING CARDIOLOGIST®

South Denver Cardiology Associates

1000 SouthPark Drive

Littleton, CO 80120

303-74-HEART

These jalapeno stuffed appetizers will knock your socks off. Not for the heat, but the flavor. Roasting the jalapenos will reduce the heat intensity. The peanut butter with the sweetness of the peach preserves will heighten the flavor even more. The perfect jalapeno roaster is available at Williams Sonoma®. It is a stainless steel rack that will hold 18 jalapenos. If you do not have a rack, then try the second technique. Split the jalapeno lengthwise and remove seeds, leaving the stem. Stuff with peanut butter and top with the apricot preserves. For options, try fat free cream cheese with cilantro or prepared spicy guacamole. Hummus works well too. To reduce the time to fill the jalapenos, a pastry bag filled with the stuffing works well.

18 large jalapenos, tops removed and seeded

Approximately 1 cup smooth peanut butter of choice

2 T apricot preserves

Prepare the grill for medium direct heat. Slice off the stem tops of the jalapenos. Remove the seeds and pith being careful not to puncture the pepper. If the peanut butter has been in the refrigerator, bring to room temperature. Using a pastry bag, add the peanut butter and pipe into each jalapeno approximately 2½ teaspoons of peanut butter. Top with preserves. Do not over load the pepper…allow room for ingredients to expand. Place in rack. Roast for approximately 15-20 minutes. Serve cooled.

Serves 9. Serving size: 2 roasted jalapenos with peanut butter and peach preserves.