When midday hunger strikes, you usually just want something quick to satisfy your cravings and give you a boost of energy. Many lunch options, especially takeout meals, are filled to the brim with red meat, bread and other high-calorie ingredients that could be negatively affecting your heart health. Next time your stomach growls around noon, opt for one of these easy, delicious and heart-healthy dishes to fill you up.
Asian tuna wraps
Traditional tuna salad uses mounds of unhealthy mayonnaise to add flavor and moisture. This recipe, courtesy of Diabetic Living, cuts back on the mayo and adds a number of other tasty ingredients to craft a light and yummy sandwich. Grab these ingredients to get started:
- 2 6-ounce cans low-sodium, water-packed tuna, drained and separated into chunks
- 3 tablespoons ginger sesame salad dressing
- 1/4 cup light mayo
- 1 teaspoon garlic, minced
- 1/2 teaspoon fresh ginger, minced
- 4 8-inch whole-wheat flour tortillas
- 2 cups bok choy, shredded
- 1 medium red bell pepper, sliced
- 1/2 cup jicama, chopped into small sticks.
To craft this dish, simply mix together the tuna, salad dressing, garlic, ginger and 2 tablespoons of mayo in a large bowl. Take the leftover mayo and spread it evenly onto the tortillas. Put equal amounts of the bok choy, pepper and jicama on each wrap, then top the veggies with the tuna mixture. Roll up the tortillas, serve and enjoy!
Red snapper with spinach salad
Many people veer away from firing up the stove when lunchtime rolls around, but cooking hot meals doesn’t need to a labor-intensive process. This recipe, inspired by Cooking Light, takes just 20 minutes to prepare and is good for your taste buds as well as your heart. Acquire the following items to begin:
- 3 tablespoons Dijon mustard, country-style
- 3 tablespoons Italian salad dressing, reduced-fat
- 4 6-ounce red snapper fillets
- Cooking spray
- 10 cups fresh spinach
- 1 cup red or yellow tomato, chopped
- 1 lemon, cut into four wedges.
Start by preheating your broiler. In a bowl, use a whisk to mix the salad dressing and mustard, then set the mixture aside. Line a baking sheet with foil and grease it with cooking spray. Place the fillets skin-side down onto the sheet, then coat the exposed parts in half of the mustard sauce. Allow the fish to broil for about eight minutes.
While the fish is cooking, combine the spinach, tomatoes and remaining mustard sauce. Place each cooked fillet on a bed of salad, garnish with a lemon wedge, and serve.
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CHC