Simple Truth

Heart Healthy Recipes

Breakfast Frittatas

Prep time: 10 minutes

Cook time: 20 minutes


2 cups (1/2 package) Simple Truth Frozen Meatless Crumbles

1 cup Simple Truth Liquid Egg Whites

4 ounces reduced fat cheddar cheese, shredded

1 cup raw Simple Truth Organic Baby Spinach

4 medium Simple Truth White Mushrooms

4 ounces marinated artichokes, drained and chopped

36 g (about 12 pieces) sun-dried tomatoes, drained


Preheat oven to 350 degrees F. In a large, ovenproof skillet, sauté the crumbles in a small amount of oil for about a minute. Add mushrooms, artichoke hearts, sun-dried tomatoes and spinach. Stir and remove from stovetop. Pour the liquid egg whites into the pan and stir to evenly distribute the ingredients.Top with the cheese. Place skillet in preheated oven for about 20 minutes.

Makes 4 servings. Refrigerate any leftovers.

Nutrition (per serving): 282 calories, 11 g total fat, 3 g saturated fat, 16 mg cholesterol, 698 mg sodium, 24 g carbohydrates, 3 g fiber, 7 g sugar, 21 g protein, 66% DV vitamin A, 80% DV vitamin C, 33% DV calcium, 33% DV iron.


Vegetable Stir-Fry

Prep time: 5 minutes

Cook time: 15 minutes


1 cup Simple Truth Vegetable Broth

1 tablespoon cornstarch

1 tablespoon soy sauce

4 cups mixed vegetables (fresh is best)

2 teaspoon ground ginger

1 clove garlic


In small bowl, stir the first three ingredients together until smooth. Heat 1 tablespoon Simple Truth olive oil in a skillet over medium-high heat. Add the vegetables, ginger and garlic, and heat until they are tender-crisp. Add the broth mixture and heat until it boils and thickens.

Serves 4-6.

Refrigerate any leftovers.


Easy Vegetable Soup

            Prep time: 10 minutes

            Cook time: 30 minutes


¼ cup minced onion

1 clove garlic

3 ½ cups Simple Truth Broth (vegetable or chicken)

2 medium carrots peeled and thinly sliced

1 medium potato, peeled and diced

1 cup green beans


Heat a teaspoon of the broth in a 3-quart saucepan over medium-high heat. Add the onion and garlic. Cook until the onions are transparent. Add the remaining broth, carrots, potatoes and green beans. Bring to a boil. Cover and simmer for 20 minutes until vegetables are tender. For heartier soup, add rice or quinoa (be sure to increase amount of broth to accommodate it).

Serves 4.

Refrigerate any leftovers.


“Heart-y” Stuffed Red Peppers

by Kroger Corporate C|c Dietitian Molly McBride, RD, LD


6 medium red bell peppers

2 tablespoon olive oil

2 cloves garlic, minced or 1 teaspoon ready-to-use minced garlic

1 medium red onion, chopped

6 ounces frozen corn, thawed

1 ounces pine nuts

1 can Simple Truth Organic Black Beans, rinsed and drained

2 medium tomatoes, chopped

1 tablespoon chopped fresh basil or 1 teaspoon dried basil

2 cups cooked Simple Truth Organic Brown Rice or Simple Truth Organic Quinoa

Black pepper to taste


Slice off top ½ inch of each bell pepper. Seed out the inside of each bell pepper, removing most of white area and seeds. Set bell pepper caps aside. Combine 1 tablespoon oil, garlic, onion, corn and pine nuts in a large pan over medium-high heat, mixing occasionally until slightly browned (5-7 minutes). Preheat oven to 350 degrees F. Now combine beans, tomatoes, basil, brown rice/quinoa and black pepper to taste in pan. Mix well with spoon. Add approximately ½ cup vegetable/grain mix to cavity of each bell pepper. Grease bottom of a casserole dish with remaining olive oil and place all bell peppers upright into casserole dish (may place bell pepper caps on top of each bell pepper, if desired). Bake in oven 30-45 minutes until slightly browned. Let cool before serving. If extra filling left after stuffing red peppers, may use as a salsa for chips or vegetables.


White Chicken Chili

 Prep time: 10 minutes

 Cook time: 20 minutes


1 large can Simple Truth Organic Diced Tomatoes, drained

1 pound Simple Truth cooked chicken, chopped

1 can Simple Truth Organic Black Beans, rinsed and drained

1 can Simple Truth Organic Great Northern Beans, rinsed and drained

1 cup barbecue sauce

1 medium onion, chopped

1 teaspoon chili powder

1 teaspoon ground cumin


Mix all ingredients in a large saucepan on medium-high heat. Bring to a boil then reduce heat to low. Simmer 10 minutes.

Makes 8 (1-cup) servings.

Refrigerate any leftovers.




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