Take heart: old favorites can be made with less fat

February 02, 1994|By Kit Snedaker | Kit Snedaker,Copley News Service

The American Heart Association has come out with the fifth edition of its cookbook (Times Books), and I love it. This outfit knows all of us want to eat stuff like sloppy Joes and tostadas, food usually high fat.

Wisely, the recipe developers, Gael Greene, restaurant reviewer from New York magazine, among them, took a look at our old favorites and trimmed them down to a good calorie count. Flavor is still there.

You'll feel like a teen-ager again eating these sloppy Joes, beef tostadas and beef pitas.

Sloppy Joes

Makes 6 servings

1 pound lean ground beef

1 onion, diced

1/2 cup ketchup

2 tablespoons chili sauce

1 teaspoon prepared mustard

1 teaspoon cider vinegar

1 teaspoon sugar

6 whole-wheat hamburger buns

Brown meat and onions in large skillet. Pour off fat. Add all other ingredients except buns, mixing well. Reduce heat and simmer 20 to 30 minutes, uncovered. Spoon onto hamburger buns and serve.

Beef tostadas

Makes 6 servings

6 (6-inch) corn tortillas

1/2 cup finely chopped onion

1 pound ground round

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/2 teaspoon oregano

1 1/2 to 2 teaspoons chili powder

1/2 teaspoon garlic powder

1 dash hot pepper sauce

1 1/2 cups shredded red cabbage

3/4 cup salsa 3/4 cup shredded low-fat Cheddar cheese

Heat oven to 450 degrees. Place tortillas on heavy baking sheet; put another baking sheet on top of tortillas. Bake 8 to 10 minutes or until crisp. In nonstick skillet combine onion and ground round. Saute until meat is browned.

Drain off fat and stir in cumin, salt, oregano, chili powder, garlic powder and hot pepper sauce.

For each tostada, spread 1/3 cup meat on crisped tortilla.

Layer 1/4 cup cabbage, 2 tablespoons salsa and 2 tablespoons cheese over meat. Serve at once.

Beef pitas

Makes 3 servings

3/4 pound lean ground round

1 tablespoon finely chopped parsley

1 teaspoon minced garlic

1/2 teaspoon black pepper

1/2 teaspoon oregano

1 medium red bell pepper

1/2 cup chopped onion

2 teaspoons canola or olive oil

1 medium tomato, seeded and diced

1/3 cup plain nonfat yogurt

1 tablespoons Dijon mustard

1/4 teaspoon black pepper

3 lettuce leaves

3 (1-ounce) pita breads

Heat broiler. Combine beef, parsley, garlic, 1/2 teaspoon black pepper and oregano. Shape into 3 patties and set aside.

Broil whole bell pepper, turning frequently, for 3 to 5 minutes or until charred all over. Place in plastic bag, seal and shake. As pepper begins to cool, skin will loosen. Peel gently under cool running water. Remove stem, core and dice. Broil patties 3 or 4 minutes on each side or until done to taste. Set aside. In small skillet, saute onion in oil until translucent. Add bell pepper and tomato, and cook 1 or 2 minutes longer. Set aside. In bowl combine yogurt, mustard and 1/4 teaspoon black pepper for a mustard sauce.

Place a lettuce leaf on each pita bread. Add meat patty and 1/3 of vegetable mixture. Top with 2 tablespoons mustard sauce.

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