Kac Young, a former television director and producer, earned her PhD in Natural Health and a Doctorate in Naturopathy and has completed 36 courses in nutrition from Baylor University.  Heart Easy™ is a system of nutritionally sound, delicious meals that promote heart health, long life and great taste. Traditional recipes have been turned into heart healthy meals that anyone can make. The health results are outstanding and life-extending.

We are pleased to introduce you to some of the recipes that kac developed specifically with Lisanatti^® cheese alternatives!

Preheat oven to 400 degrees F.

In a skillet, lightly spray butter / oil and add onion. Sauté on medium heat for 3 – 5 minutes until onion is tender. Add turkey and stir/mash into small kernels. Add the taco seasoning and cook for another 5 minutes, stirring until turkey is cooked. Remove from heat and set aside.

Place the pita chips in a shallow baking dish. Spoon on refried beans and top with turkey mixture. Sprinkle the almond cheese evenly and top with the jalapenos or scallions. Spray lightly with butter / oil and place in oven for 10 – 15 minutes until the cheese is melted.

Remove from the oven and garnish with shredded lettuce and cilantro.

Serve with non-fat sour cream, guacamole, or both.

Combine chicken or vegetable broth and pepper in a medium saucepan. Cover and simmer on low heat.

Lightly coat a large saucepan with butter alternative or olive oil, place over medium heat until hot, then add the rice and stir for 1 minute. Add 2/3 cup of broth to the rice and stir frequently until the liquid is absorbed. Add remaining broth about 2/3 cup at a time, stirring each time until all broth is absorbed, about 30 minutes.

When adding the last portion of broth, stir in spinach, peas, and dill. Cook, stirring gently until all broth is absorbed and rice is tender but still firm.

Remove from heat and stir in almond cheese. Spoon into a serving bowl and garnish with lemon peel and dill.

Preheat oven to 400 degrees F.

Place 6 small oven-proof bowls on a baking sheet.

Add 1 tsp. of butter alternative or olive oil to each bowl.

Add about 1/8 cup of pasta sauce to each bowl then crack a fresh egg into each bowl on top of the sauce.

Divide the shredded almond cheese into sixth’s and sprinkle on top of each bowl.

Bake in oven for 15-20 minutes until the egg whites are firm. If desired, prick the yolk after 10 minutes so they harden.

Remove from oven and serve with fresh fruit, focaccia bread slices or rye crackers.

Preheat oven to 350 degrees F.

Cook spinach and drain thoroughly or chop basil leaves fine.

Cook jumbo pasta shells according to package directions to al dente. Drain and cover with cold water.

Lightly coat a small pan or baking dish with butter alternative or olive oil.

In a large bowl, combine spinach or basil, cottage cheese, egg whites, ¾ of the shredded almond cheese, garlic powder, mushrooms, and pepper.

Stuff mixture into shells and place in pan or baking dish. Cover with pasta sauce.

Bake uncovered for 45 minutes or until mixture is bubbling.

Remove from oven and sprinkle tops of shells with remaining shredded almond cheese, then bake for 5 minutes more.

Remove from oven and let stand for 5 minutes before serving with a green salad or fresh fruit.

Cook pasta according to package instructions. Drain and keep warm.

Heat butter alternative or oil in a large skillet over medium-high heat. Cook celery, pepper, onion, and garlic for about 5 minutes. Stir in marinara sauce and beans and cook for another 5 minutes or until heated through, stirring occasionally.

Put pasta into a large bowl and top with sauce mixture from skillet. Sprinkle shredded almond cheese on top. Serve with a green salad.