Heart Healthy Beats

Tidbits to keep your heart healthy

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Sweet Boys & a Cheap Dinner

Yesterday was a day full of catching up around the house and trying to do school work. JR left early in the morning to work with my dad.

The night before when we explained to the boys that Daddy was working, the look on their face was priceless. Prince P said, “Daddy going to work, that’s just silly.” Yes, JR occasionally works but most of the time he takes the boys with him. When he’s working on someone’s car or chopping wood, they are usually in tow. So the fact that Daddy was leaving early in the morning and not taking either of them with him was strange. 

With JR out of the house and Prince P off to school Master A and I had a little fun in the garden before it got too hot. While I was busy pulling weeds and preparing for a small winter crop, A was digging holes and holding out packets of seeds for me.

He was motivated because he was promised bubbles once the garden was planted.






Since he was a huge help bubbles is what he got.












We planted peas, radishes, carrots and spinach

My small garden, with okra still producing

My small garden, with okra still producing

Another small bed

Another small bed












All tuckered out we retired to the house. I decided to utilize the crockpot. Being the day before payday it was interesting finding something blog worthy but here it is:












Poor Girl Chili:

  • 2 cans kidney beans
  • 1 can pinto beans
  • 1 jar salsa
  • 1 tbsp. chili powder
  • 1 tsp. onion powder
  • dash of salt & pepper

Drain and wash all beans. Place all ingredients in slow cooker (I rinsed the salsa jar with water to get all the tomato goodness into the cooker). Cook on low for 5 hours. I served these with Ham and Cheese Muffins. This recipe calls for mayo, I didn’t have any, I used sour cream and they came out wonderfully. I also added a little shredded cheese into the mix.

This meal was delicious and worked wonderfully to clean out the pantry before grocery shopping. I’m off to Davidson Farmer’s Market tomorrow, I’ll make sure to share my finds. Have a fantastic weekend.


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Tuesday Tidbit – Salmon

You should be eating more fish, hell, we all should be eating more fish. There are so many benefits we are missing out on by not creating more meals containing fish. Tonight, in a rush after work, I threw together salmon patties and it brought me to this Tuesday’s tidbit.

Studies have shown that consumption of the fatty acid rich salmon can help you live longer and be healthier while you do it.

Salmon helps lower total cholesterol by lowering bad cholesterol (LDL) and raising good cholesterol (HDL). Consuming a diet rich is omega-3 fatty acids can help repair heart damage and strengthen the heart muscles. It also helps lower blood pressure and even prevent hardening of your arteries which lessens your chances of having a heart attack. Two servings of salmon each week may reduce your risk of developing cardiovascular disease by 17 percent and your risk of having a heart attack by 27 percent.

Keeping all this in mind, I hope this recipe will give you an idea of how to incorporate more fish into your meals.

  • Canned Salmon
  • 1 tbsp. pepper
  • 1 tbsp. dried parsley
  • 1/2 cup bread crumbs
  • 1/2 cup cornmeal
  • 1 egg
  • canola or vegetable oil, a drizzle

In a pan, add a drizzle of oil and swirl pan. Heat oil on medium.

Drain juice off salmon and empty in bowl. Add pepper, dried parsley, bread crumbs and cornmeal. Mix well. Add egg and mix well.

Patty with hands and add to pan when oil is hot. Brown both sides. Enjoy!!!

Served mine with left over pasta and tomatoes, and vinegar cucumbers.

Divine Dinner

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“Divine Dinners” is the name on one of my favorite Pinterest boards. I pin recipes for hearty meals on this board and I would be crazy if I didn’t include the meal I prepared tonight.

This all started with me running out to the garden after work and noticing all the green beans ready for picking.

Plant pre-greenbeans

Plant pre-greenbeans with a little Piper in the background 

After picking a bucket full I decided I had the perfect meal in mind to get the entire family involved.

Prince P washed and snapped the beans.

Master A was our entertainment, as always.

I mixed up the ground pork and all the add ins for pizza meatloaf and readied it for muffin tins.  I used a variations of this meatloaf recipe.  I tossed the red potatoes in the microwave for three minutes.

My hubby needed to do something with okra fresh from his mother’s garden and he got a little help to prepare a gallon freezer bag.

I quartered the potatoes and added them to a skillet with the beans, a little chicken stock and a few herbs and covered

Let this cook on medium for twenty minutes until it looked like this

This side paired well with the meatloaf. I am a big fan of pairing pizza with pepperoncini peppers so these pizza meatloaf muffins were no different.

Remember to fill half your plate with fruits and veggies.

Have a great night!!

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Clean Eating

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It’s what’s for dinner, in pictures:

This salad was full of flavor, but next time I will cut down on the amount of red onion. I indulged in this recipe twice this week. It also saved nicely for lunch the next day.

Pork Roast

Pork Roast

Pork roast in the crockpot with cream of mushroom soup, vegetable broth, parsley, salt and pepper. Cooked on low for 6 hours. Served with smashed red potatoes, buffalo cauliflower, carrots and celery.


Terrible picture, but frankly these were so good I almost forgot to picture one. I used a homemade pasta sauce I made and canned a few weeks ago with tomatoes from my mother in laws garden. I was afraid the hubby would not try these shells because of the spinach but he went back for seconds!!

Tuna on pita with giardiniera

Tuna on pita with giardiniera

I cannot explain how absolutely delicious this blend of marinated vegetables are. I paired it with a mixture of tuna, celery, a little mayo & mustard and pickles in a pita. I have seriously downed an entire jar of the veggies this week. It’s a good thing I made three jars. Another batch will be made this weekend!!

Tomorrow as this week ends I plan to make mini lasagna cups. Stayed tuned to see how that turns out.

Have a great night.


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Quick Tasty Breakfast

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Good morning.
I quickly threw together a delicious breakfast this morning and made enough to save for later this week. These save well for a few days in the refrigerator.


Makes six egg muffins:
5 eggs (you can use any mix of whole eggs and egg whites)
Green & red peppers
Colby jack cheese
Salt & pepper

This is a base recipe and can be adjusted to your taste. Place veggies in muffin tin, season to taste, sprinkle with cheese. In a bowl beat eggs. Pour egg mixture over veggies until almost full. Bake on 375 for 20 minutes. I like to serve these with sliced tomatoes or a fresh salsa.
I’m off to work, enjoy your Sunday!!

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Green Monster

Say hello to my little monster. My Little Monster

He is large and in charge. Three years old and he thinks he is grown. He likes to dress himself, has a mind of his own and does not like to be told what to do.

Oh, and that little puppy there, yeah she loves him to pieces and he’s pretty fond of her too. He also loves to eat but is the pickiest child I know. Getting this sweet boy to eat any kind of vegetable has been almost impossible. They say to offer new foods to children over and over again to let them adjust to the new taste but my child will not even try it. If he doesn’t like the look of it, you can forget it.

In comes the green monster

Spinach smoothie on my porch

I know what you’re thinking.. “there is no way any child would want to eat that!”

You would think not, but call this a shake, explain that Popeye would love it and my little guy thinks it’s the best thing in the world. After two small cups he asked for thirds.

In the blender:

  • 1 cup spinach leaves
  • 1 cup almond milk
  • 1 pear, seeded
  • 1 frozen banana

Blend well and enjoy

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Midday Meatless Monday

Sunday proved to be an extremely productive day. I did a ton of preparing for the upcoming week. I’ll be working at least eight days in a row before a day off and most of those will be second shifts. I used up what was left of the tomatoes and put up jars of pasta sauce. I weeded my garden and strung up the bean plants. I attempted to make a blueberry pie but that didn’t turn out like I planned. Laundry and dishes were done. Somehow I managed to sneak in a 2 mile jog. (Go me!!!). And this was on my plate for lunch yesterday.

In preparation for this meal, yesterday morning, I mashed a bowl of left over black beans with a fork, topped with 2 teaspoons of cumin and 1 teaspoon of lime juice. Once the beans were mixed well, I laid out 2 Light Sundried Tomato Flat Outs, covered each wrap with half of the black bean mixture, sprinkled shredded cheese on top and rolled up tightly from the wide side. I wrapped them and placed in the fridge. When I was ready to eat, I took one out, cut to desired size (about 1 inch) and placed in the microwave for about 1 minute. I served mine with a chunky salsa and pepperocini slices.

For my midday meal today, I will be having the bean rollups with salsa and left over baked red potatoes.

What is on your plate today? Wanna make it a meatless Monday?