Heartburn-Friendly Dishes for Your Party

Serving Size: 4

Ingredients

• 4 cooked skinless boneless chicken breasts, diced
• 1 1/4 cups bean sprouts
• 1 1/2 cups snow peas
• 1/4 cup chopped scallions
• 1/4 cup vegetable oil
• 5 teaspoons soy sauce
• 1 teaspoon ground ginger
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon sugar
• 1/4 cup diced celery
• 1 8-ounce can sliced water chestnuts, drained
  
  

Instructions

Combine the chicken, bean sprouts, snow peas and scallions. Make a dressing using the oil, soy sauce, ginger, salt, pepper and sugar. Add to the chicken mixture. Add the celery and water chestnuts and mix well. Serve chilled.

Serving Size: 4

Ingredients

• 12 ounces bow-tie pasta, uncooked
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1 14.5-ounce can reduced-sodium chicken broth
• 3/4 teaspoon dried basil OR thyme, crumbled (or 1 tablespoon fresh)
• 1 cup frozen "petite" peas
• 4 ounces low-sodium boiled ham, thinly sliced and cut into 1/2" strips
• Grated Parmesan cheese, optional
  
  

Instructions

Cook the pasta according to package directions.

In a medium saucepan heat the oil over medium heat. Stir in garlic powder, and cook for 15 seconds. Pour in the broth; stir in the basil (or thyme), and cook for 3 minutes, or until just boiling.

Place the peas in a large colander. Drain the pasta directly over the peas. Return the pasta and peas to the pan, and pour in the broth. Turn burner heat to medium-high; add the ham, and toss well to combine. Cook for about 2 minutes, or until piping hot.

To serve, ladle pasta into serving bowls, and serve with grated cheese, if desired.

Recipe developed by Pat Baird for the National Heartburn Alliance.

Serving Size: 4

Ingredients

• 1 pound lamb loin
• 1/3 cup orange juice
• 2 tablespoons packed brown sugar
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary, crumbled
• 1/2 teaspoon salt
  
  

Instructions

In a small bowl whisk together the orange juice, brown sugar, oil, rosemary and salt.

Place the lamb in a shallow glass casserole dish, and pour the mixture over the top. Turn the lamb over several times to coat. Cover the casserole, and refrigerate for about 2 hours, turning occasionally.

Preheat grill (or oven to 375° F).

Remove the lamb from the marinade. Discard any unused marinade. Place on preheated grill (if roasting place it on a baking sheet). Cook for about 15 minutes, or until desired doneness. Let stand for 5 minutes. Slice the loin diagonally into ½-inch slices, and serve.

Recipe developed by Pat Baird for the National Heartburn Alliance.

Serving Size: 4

Ingredients

• 1/4 cup Balsamic vinegar
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons honey
• 2 medium shallots, thinly sliced
• 2 teaspoons freshly chopped rosemary OR 1 teaspoon dried
• 1 1/2 teaspoons dry mustard
• 1 1/4 pounds flank steak
• Salt to taste
  
  

Instructions

In a 13 x 9 x 2-inch glass baking dish combine the vinegar, soy sauce, honey, shallots, rosemary, and mustard until combined, using a fork or whisk.

Place the steak on top, and press meat lightly to coat with marinade. Turn, and press again. Cover and refrigerate for at least 2 hours, turning occasionally.

Prepare grill to medium-hot coals, or medium setting, or preheat broiler. Remove the meat from marinade; discard marinade. Grill 4 to 6 minutes on each side (for medium-rare), or until desired doneness. Transfer steak to cutting board; sprinkle lightly with salt. Let stand for 5 minutes. Cut diagonally across the grain into thin slices. Arrange on a platter, and serve.

Recipe developed by Pat Baird for the National Heartburn Alliance.

Serving Size: 8-10

Ingredients

• 2 cups chopped mango, peaches or mandarin oranges
• 2 cups green grapes
• 1 cup strawberries
• 1 to 1 1/2 cups shredded coconut
• 1 to 1 1/2 cups miniature marshmallows
• 1 cup maraschino cherries
• 2 cups chopped pecans or walnuts
• Frozen whipped topping (optional)

Instructions

In a large bowl, combine mango, strawberries, grapes, coconut, marshmallows and cherries. Mix together well and chill 1 hour before serving. If you wish, blend in a thawed container of frozen whipped topping.

Serving Size: 12

Ingredients

• 1 1/4 cups superfine sugar, divided
• 1 cup sifted cake flour
• 12 large egg whites, at room temperature
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
  
  

Instructions

Preheat oven to 375° F.

In a medium bowl whisk together 3/4 cup of the sugar, and the cake flour; set aside.

In a large bowl, using an electric mixer at medium speed, beat the egg whites until thick and foamy. Increase the speed to high, and add the cream of tartar, salt, and vanilla. Beat until soft peaks form; sprinkle the remaining sugar gradually over the top of the batter, while beating. Continue to beat until stiff and glossy. Do not overbeat.

In three batches, gently (and quickly) fold the flour mixture into the egg white mixture, using a rubber spatula, slotted spoon or large balloon whisk. Pour the batter into an ungreased 10-inch tube pan with removable sides; use a narrow metal spatula or sharp knife to cut through the batter, and eliminate any air pockets. Bake for 30 to 35 minutes, or until a tester inserted in the center comes out clean.

Invert the cake over a funnel, or narrow bottle to cool. Run a long, thin knife around the side of the cake, and release the sides of the pan.

Recipe developed by Pat Baird for the National Heartburn Alliance.