AWESOME HEART-HEALTHY OATMEAL COOKIES

We took the shortening out of a favorite old recipe and replaced it with white beans. Even the skeptics approve!
Ingredients:
3/4 cup mashed white beans
3 tablespoons canola oil
3/4 cup brown sugar
1/2 cup granulated sugar
1/4 cup egg substitute or 1 egg
1 teaspoon vanilla
3 cups oats
1 cup whole wheat flour
1 teaspoon salt
1/2 teaspoon soda

Preheat oven to 350 degrees. Beat mashed white beans, oil, brown sugar, granulated sugar, egg substitute or egg, and vanilla until smooth and creamy. Combine remaining dry ingredients in a separate bowl and mix together. Add to bean and sugar mixture; mix well. Drop onto greased cookie sheets and bake for 8-10 minutes. Cool on cookie sheet for 5 minutes then transfer to wire rack and cool completely.

Yield: about 36 cookies.

Nuts, coconut, raisins, and/or chocolate chips or other mix-ins may be added with dry ingredients for variety.

BULGUR CHICKPEA SALAD

Serving Size: 1/6 of recipe
Yield: 6 Servings

Ingredients:
1-1/4 cup water
1 cup coarse bulgur
1 tsp dried parsley
1 tsp minced onion
1 tsp soy sauce
1/2 cup raisins
1/2 cup chopped scallions (or green onions)
1/2 cup raisins
1/2 cup chopped carrots
3/4 cup canned chickpeas (garbanzo beans), drained and rinsed

Dressing:
2 Tbsp oil (Canola, Vegetable, or Olive)
2 Tbsp lemon juice
1 Tbsp soy sauce
1 garlic clove, minced
Black pepper, to taste

Instructions:
1. Bring water to boil in medium saucepan. Stir in bulger, parsley, minced onion, and soy sauce. Cover and reduce heat; simmer 15-20 minutes (until all water is absorbed and bulgur is not too crunch). Do not overcook.

2. Remove from heat and allow to cool; fluff with fork.

3. Combine dressing ingredients; stir well. Pour over bulgur mixture and mix well.

4. Stir in scallions, raisins, carrots, and chickpeas. Cover and chill for several hours. Store in refrigerator.

Source: University of Vermont Extension, Adapted from Making It Fit: Piecing Together Your Food Needs.

FRESH SALSA

Serving size: 1/2 cup

Servings: 6 servings

Ingredients:

6 chopped tomatoes

3/4 chopped onion

3 finely chopped, seeded if desired, jalapeno chiles

3/4 cup chopped cilantro

2 juiced limes

1/2 tsp salt

Instructions:

1. In a medium bowl, mix 2/3 of the ingredients.

2. Mix the remainder of the ingredients in a food processor or blender briefly. Add blended mixture to the bowl.

3. Serve or store salsa in refrigerator for up to three days in a covered plastic or glass container.

Adapted from:

Healthy Latino Recipes Made with Love, California Department of Health Services