Heart-Smart Recipes To Love

Apple Crisp made with Shredded Wheat

Apple Crisp made with Shredded Wheat


Eating for heart health is actually easier — and more delicious — than you might think. When you have a good plan and plenty of mouthwatering recipes, you’ll enjoy taking care of your heart.

According to the FDA, diets rich in whole grain foods and other plant foods, and low in saturated fat and cholesterol, may help reduce the risk of heart disease. Here are some tips to help you make these kinds of heart-smart choices:

• Choose leaner cuts of meat. You can find plenty of delicious options such as skinless chicken, lean pork and beef. And you can make smart substitutions, too — use ground turkey instead of ground beef to make meatloaf or burgers even leaner.

• Add fruits and veggies to every meal. Strawberries in yogurt, blueberries on a salad, carrots and hummus as a snack, roasted sweet potatoes with dinner — it’s easier than you think to add nutrient-dense produce to your diet. Eat plenty of different colored produce for variety and a wider range of health benefits.

• Enjoy more whole grains. Whole grains add carbohydrates for energy, fiber to fill you up, and nutrients important for good health. And, according to a recent national survey, four out of five doctors recommend Post Shredded Wheat as part of a healthy, low-sodium diet, to maintain a healthy heart, reduce the risk of heart disease, and support healthy blood pressure levels. These recipes are a great start to adding more whole grains —and they’re so good, you might forget they are heart smart.

Get more tips and heart-smart recipes at www.PostShreddedWheat.com.

Savory Meatloaf

Meatloaf gets a nutritious makeover with the addition of fiber-filled Shredded Wheat.

Use Shredded Wheat’s original Big Biscuit

Preparation time: 15 minutes; total time: 1 hour, 15 minutes; makes 12 servings

2 eggs

1 cup milk

2 pounds ground beef

3 biscuits Post Original Shredded Wheat Cereal, crushed

1, 8-ounce can stewed tomatoes, undrained

1 medium onion, chopped

1/4 cup chopped green pepper

2 teaspoons Worcestershire sauce

2 teaspoons salt

1/4 teaspoon ground black pepper

Preheat oven to 375 degrees. Beat eggs and milk in large bowl with wire whisk until well blended. Add remaining ingredients; mix well.

Shape meat mixture into oval loaf in shallow baking pan.

Bake 1 hour or until cooked through (meat thermometer placed at thickest part should register 160 degrees).

Tips and suggestions

Variation: Prepare as directed, using fat-free milk and substituting 1/2 cup cholesterol-free egg product for the eggs and 2 pounds thawed frozen ground turkey for the ground beef.


Family Features photo

Apple Crisp made with Shredded Wheat

Apple Crisp

Use Shredded Wheat Spoon Size Cereal

Total time: 65 minutes; makes 6 servings

5 cups peeled apple slices

1/2 cup firmly packed light brown sugar, divided

1 tablespoon lemon juice

1 tablespoon tapioca

1/4 teaspoon ground cinnamon

1-1/2 cups Post Original Shredded Wheat Spoon Size Cereal, finely crushed

1/4 cup (half a stick) margarine, melted

Preheat oven to 350 degrees.

Mix apples, 1/4 cup sugar, lemon juice, tapioca and cinnamon in large bowl. Let stand 10 minutes.

To make topping, stir crushed cereal, remaining 1/4 cup sugar and margarine in medium bowl until well blended.

Spread apple mixture in ungreased 1-1/2-quart baking dish. Sprinkle evenly with cereal topping.

Bake for 45 minutes or until topping is browned and apples are tender when pierced with fork.

Banana Bread

Use Original Spoon Size Shredded Wheat

Preparation time: 15 minutes; total time: 1 hour, 5 minutes: makes 16 servings

Toasted or not, this bread really shines with a light spread of strawberry preserves.

1-3/4 cups flour

1 cup Post Original Shredded Wheat Spoon Size Cereal, finely crushed

1 teaspoon pumpkin pie spice

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup sugar

1/2 cup (1 stick) margarine

2 eggs

1/4 cup fat-free milk

1 cup mashed ripe bananas (about 2 large bananas)

Preheat oven to 350 degrees. Mix flour, cereal, spice, baking powder and baking soda in medium bowl; set aside.

Beat sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy. Add eggs; mix well. Add flour mixture alternately with milk, beating well after each addition. Blend in bananas. Pour into greased 9-inch-by-5-inch loaf pan.

Bake for 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely. Cut into 16 slices.

Tips and Suggestions

Special Extra: Toast the bread slices and top each with a scoop of vanilla or chocolate sorbet and a drizzle of strawberry sauce for a different kind of banana split.

Grab ‘n Go Peanut Butter Bars

These simple no-bake bars have just five ingredients.

Use Original Spoon Size Shredded Wheat

Preparation time: 10 minutes; makes 16 servings

1/2 cup firmly packed brown sugar

1/2 cup honey

1/2 cup reduced fat peanut butter

3 cups Post Original Shredded Wheat Spoon Size Cereal, coarsely crushed

3/4 cup raisins

Mix sugar, honey and peanut butter in a large, microwavable bowl. Microwave on HIGH for 1-1/2 to 2 minutes or until bubbly at edge; stir until well blended.

Stir in cereal and raisins. Press firmly into 8-inch square pan sprayed with cooking spray. Cool.

Cut into bars. Store in airtight container. Makes 16 servings, 1 bar each.

Tips and Suggestions

Use Your Stove: Mix sugar, honey and peanut butter in large saucepan; cook on medium heat until smooth and bubbly, stirring occasionally. Continue as directed.

Take Along Tip: After completely cooled, wrap bars individually in plastic wrap. Leave in bowl on kitchen counter for a great grab-and-go snack.

On the run? Then enjoy one of these Grab ’n’ Go Peanut Butter Bars as part of your healthful eating plan.


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