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Resolution No. 1: Eat Healthier

slow-cooker brisketThis recipe, courtesy of the American Heart Association, offers the taste and convenience needed to help you achieve your healthy eating goals. For more healthy recipes, visit www.heart.org.

Tangy Slow-Cooker Brisket

Serving size: 3 ounces

Cooked on low for hours, brisket becomes tender and tangy with a barbecue sauce made of paprika, garlic, tomatoes, onion and herbs.


15 ounces no-salt-added tomato sauce

1/4 cup apple cider vinegar

1 teaspoon paprika

1 teaspoon garlic powder

1/2  teaspoon black pepper

1/2  teaspoon salt

1/2 teaspoon cayenne pepper, optional

1 small white onion, finely diced

1 pound sirloin beef roast or steaks,

all visible fat discarded


1. In slow cooker, combine tomato sauce, vinegar, no-calorie sweetener, paprika, garlic powder, black pepper, salt, cayenne [if desired], and onion. Stir gently.

2. Add sirloin, making sure it is submerged in the barbecue sauce mixture.

3. Cook on low setting for 8 hours. Slice and serve with a drizzle of the sauce.

Nutritional analysis per serving

Calories: 180, Total fat: 4.2 g, Saturated fat: 1.6 g, Trans fat: 0.2 g, Polyunsaturated fat: 0.3 g, Monounsaturated fat: 1.6 g, Cholesterol: 56 mg, Sodium: 349 mg, 

Carbohydrates: 12 g, Fiber: 3 g, Sugars: 6 g, Protein: 23 g

Devil’s Food Cupcakes with Almond-Mocha Topping

Serving size: 1 cupcake



1 box devil’s food cake mix

1 jar (2.5 ounces) baby food prunes

1 cup strong coffee, or 1 cup water if

coffee flavor is not preferred

3 large egg whites

2 Tbsp. canola or corn oil


24 ounces frozen, then thawed,

unsweetened raspberries

1/2 cup sugar

1 1/2 tablespoon cornstarch

1 teaspoon vanilla extract


2 teaspoons instant coffee granules

2 teaspoon water

8 ounces frozen, fat-free whipped

topping, thawed in refrigerator

2/3 cup sliced almonds, dry-roasted


1. Preheat the oven to 325°F. Lightly spray two 12-cup muffin pans with cooking spray.

2. In a large mixing bowl, combine the cupcake ingredients. Follow the package directions for beating the batter and baking and cooling the cupcakes.

3. Meanwhile, in a medium saucepan, stir together the raspberries, sugar, and cornstarch until the cornstarch is dissolved. Bring to a boil over medium-high heat. Boil for 1 to 1 1/2 minutes or until thickened, stirring frequently. Remove from the heat. Let cool completely, about 20 minutes. Stir in the vanilla.

4. In a medium bowl, stir together the coffee granules and water until the coffee is dissolved. Fold in the whipped topping until well blended. Cover and refrigerate until needed.

5. For each serving, spread 1 tablespoon plus 2 teaspoons raspberry sauce on a dessert plate, top with a cupcake, spoon 1 tablespoon plus 2 teaspoons whipped topping mixture over the cupcake, and sprinkle with about 1 1/2 teaspoons almonds.

Nutritional analysis per serving 

Calories: 173, Total fat: 4.0 g, Saturated fat: 1.0 g, Trans fat: 0.0 g, Polyunsaturated fat: 1.0 g, Monounsaturated fat: 2.0 g, 

Cholesterol: 0 mg, Sodium: 198 mg, Carbohydrates: 31 g, Fiber: 2.0 g, Sugars: 18 g, Protein: 2.0 g 

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