Heart-healthy recipes for Super Bowl Sunday
(WGHP) — It's American Heart Month and Super Bowl weekend, so we thought it would be a great idea to share some heart-healthy recipes for your gameday party!
Chef Al Romano, a professor of culinary arts and hospitality management at Guilford Technical Community College is sharing his recipes with us.
First up, is a delicious healthy lasagna.
Prep Time: 30 minutes
Cook Time:1 hour
Total Time: 1 hour and 30 minutes
Servings: 8 large
12 no-boil lasagna noodles* (*chickpea)
1 medium zucchini
8 oz. mushrooms
5-6 oz. fresh baby spinach
Two 26 oz. jars marinara sauce (or at least 6 cups homemade)
1 pint ricotta
8 oz fresh mozzarella
Optional: fresh basil, dried basil, Italian seasonings
Preheat oven to 375°F (190°C)
Prepare the veggies:
Dice mushrooms and zucchini
In a large skillet over medium-high heat, sauté mushrooms for 3 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
Add zucchini, and sauté for another 5 minutes. Add spinach, stirring often, until slightly wilted. Turn off the heat and set aside.
Layer the lasagna:
In a deep 9″ x 13″ casserole dish, spread 1.5 cups of marinara sauce on the bottom. Then add 4 noodles.
Add half of the ricotta in small dollops, then half of the veggies, then 1.5 cups marinara.
Place 4 more noodles, then the rest of the ricotta and veggies, and 1.5 cups of sauce. Finish with 4 noodles and top with 1.5 cups of marinara. Be sure the noodles are covered in sauce. Top with mozzarella.
Bake:
Cover the dish with tin foil. Place it in the oven and bake for 45 minutes.
Then remove foil and bake uncovered for another 10-15 minutes. Let cool for 10 minutes before slicing and serving.
Notes:
Noodles: I use Chickapea brand oven-ready no-boil noodles that are gluten-free. If not using no-boil noodles, you will need to cook the noodles ahead of time according to package instructions, leaving al dente (slightly firm).
Marinara: You will need at least 6 cups of marinara sauce, or even more if you like it extra saucy.
Oil-free: Use the oil-free sauté method and a marinara sauce with no added oil.
Next up, is Chef Al Romano's four-ingredient protein cheesecake.
Total Time: 55 minutes
Yield: 8 servings
2 cups cottage cheese
5 oz Greek yogurt
2 large eggs
1 tablespoon protein bake powder (e.g., Bethany's Pantry Protein Bake Powder)
Optional Add-ins:
Sweetener of choice
Pinch of sea salt
1 teaspoon vanilla extract
1 teaspoon lemon juice
Preheat oven to 350°F (175°C). Grease or line a baking dish with parchment paper.
In a blender, combine cottage cheese, Greek yogurt, eggs, and protein bake powder. Blend until smooth.
Add optional sweetener, sea salt, vanilla extract, or lemon juice for enhanced flavor. Blend again if added.
Pour the batter into the prepared baking dish, spreading it evenly.
Bake for 45 minutes, or until the cheesecake is set and slightly golden on top.
Let the cheesecake cool completely, then refrigerate for at least 2 hours before slicing and serving.
Notes:
Use a non-stick or springform pan for easy removal.
Adjust sweetness to taste with your preferred sweetener (e.g., stevia, monk fruit, or honey).
Add a light topping like fresh fruit or a dollop of Greek yogurt for extra flavor.
Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
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