I know February was Heart month.
But heart attacks aren't very fussy about when they strike.
And heart attack is the number one killer of women in Canada.
You know the rules:
Live smoke free.
The Heart and Stroke Foundation has an excellent website.
There are recipes.
And they don't taste like they're healthy.
Here's one of their recipes.
Enjoy and stay well.
Homemade Macaroni and Cheese
Cook time: 35 - 40 min
1 small sweet potato (about 250 g/8 oz), peeled and chopped
375 mL (1 1/2 cups) whole-wheat elbow macaroni
30 mL (2 tbsp) soft, non-hydrogenated margarine
45 mL (3 tbsp) enriched, all-purpose flour
425 mL (1 3/4 cups) 1% M.F. milk
175 mL (3/4 cup) shredded light, old cheddar cheese (18% M.F.)
5 mL (1 tsp) Dijon mustard
125 mL (1/2 cup) frozen peas, corn or diced carrots
60 mL (1/4 cup) seasoned breadcrumbs
10 mL (2 tsp) soft, non-hydrogenated margarine, melted
Place sweet potato in microwaveable bowl with 60 mL (1/4 cup) of water.
Cover and microwave on HIGH for 4 to 6 minutes or until very soft.
Drain and mash with potato masher until smooth; set aside.
Meanwhile, in pot of boiling water, cook macaroni for about 8 minutes
or until tender but firm. Drain well and return to pot.
In saucepan, melt margarine over medium heat and stir in flour.
Cook, stirring for 1 minute or until thickened.
Slowly whisk in milk and cook, whisking occasionally for about 8 minutes
or until starting to bubble around the edge.
Whisk in cheese and mustard until smooth.
Whisk in sweet potato and add peas.
Pour into macaroni mixture and stir until well combined.
In small bowl, combine breadcrumbs and margarine.
Scrape macaroni mixture into 2 L (8 inch) glass casserole dish
and sprinkle with breadcrumb topping.
Bake in 190 C (375 F) oven for about 15 minutes or until golden and bubbly.