2 pounds top round or beef loin roast, visible fat removed, cut into chunks
1 large onion (any color), chopped
1 (28-ounce) can low-sodium tomato purée
1 tablespoon salt-free chili powder
1 teaspoon salt-free dried Italian spice blend or dried thyme
½ teaspoon garlic powder or onion powder
½ teaspoon black pepper
Sweet Potato Salad
1 ½ pounds sweet potatoes, cut into bite-size pieces
2 celery stalks (keep leaves), chopped
2 chopped green onions or ¼ cup chopped yellow or red onion
2 tablespoons light mayonnaise
? cup plain nonfat, plain yogurt
2 teaspoons apple cider vinegar
? teaspoon black pepper
Cooking Tips: Just like when cooking Russet potatoes for potato salad, you want the sweet potatoes to be fork-tender but still hold their shape—not quite as tender as if you were mashing them.
Keep it Healthy: Homemade barbeque sauce is easy and usually much healthier than the jarred ones because it doesn’t contain the salt or sugar
Cooking Tips: When using celery, keep the leaves on the celery stalks to include in the dish. They add a ton of celery flavor to a dish.
Recipe copyright © 2013 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.