Looking to spruce up your at-home menu with tasty yet healthy options? Check out these Heart-Check Certified Recipes from the American Heart Association.

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Roasted Butternut Squash Soup

Servings 6

1 1/2 cups fat-free, plain Greek yogurt

1 butternut squash, about 2 ½ lbs

1 tablespoon extra virgin olive oil

2 cups Vidalia onion (peeled, chopped)

2 fresh garlic cloves (chopped)

1 teaspoon fresh thyme (chopped)

1 bay leaf

1 quart water

1 pinch nutmeg

1 ¼ teaspoon Kosher salt

½ teaspoon black pepper

Preheat oven to 400°F convection.

Cut squash lengthwise and remove seeds with a spoon. Season both squash halves with 1 tsp. of extra virgin olive oil and ½ tsp. salt. Wrap in foil and place in baking tray or dish.

Roast squash halves for 1 hour or until fork tender. Remove from oven and let cool enough to handle. Remove skin from the squash and set aside.

Place remaining 2 tsp. of extra virgin olive oil, onion, carrots, garlic, bay leaf, thyme, and 1 tsp. of salt in a pot on medium heat. Cook, stirring regularly, until onions are translucent and carrots are tender, about 10 minutes. Add 1 quart of vegetable stock and roasted squash, and cook on a low simmer for 30 minutes with the lid on. Remove bay leaf from soup. Place soup mixture into a blender with remaining 1 tsp. of salt, nutmeg, black pepper and ½ cup non-fat Greek yogurt. Blend on high until smooth, about 1 minute. Portion into 6 bowls, divide 1 cup of yogurt into dollops on top of each soup and serve immediately.

Steak,Green Bean and Tomato Salad

Servings 4

5 cups fresh baby spinach (about one 5 ounce package)

1/4 cup plus 2 tablespoons reduced-fat balsamic vinaigrette, divided

2½ cups fresh green beans (cut into 2-inch pieces)

1 teaspoon olive oil

¼ cup Parmesan cheese

1 pound beef top sirloin steak, boneless, cut ¾-inch thick

1 cup grape tomatoes (cut in half)

Cut steak lengthwise in half, then crosswise into 1/8- to 1/4-inch thick strips. Combine 2 tablespoons dressing and beef in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.

Heat large nonstick skillet over medium-high heat until hot. Add green beans and 1 teaspoon oil; stir-fry 5 minutes. Add tomatoes; stir-fry 2 to 3 minutes or until beans are crisp-tender and tomatoes begin to brown slightly. Remove from skillet; season with salt and pepper, as desired. Keep warm.

Add to same skillet, half of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef.

Divide spinach evenly among four plates. Top with beef and vegetables. Sprinkle with cheese, if desired. Drizzle with remaining 1/4 cup dressing.

Tangy Grape Barbecue Meatballs

1 lb uncooked, lean ground turkey

1 large egg

½ cup plain, dry bread crumbs

½ cup very finely chopped onion1 garlic clove (minced)

¼ teaspoon black pepper

¼ cup Welch’s 100% Grape Juice

1 tablespoon Dijon mustard

Sauce Ingredients

¾ cup Welch’s 100% Light Grape Juice

½ cup no-salt-added ketchup

1 tablespoon Dijon mustard

1 tablespoon minced onion

Preheat oven to 350° F. Spray a 10 x 17 x 1-inch baking sheet with cooking spray.

In a large bowl, mix the turkey, egg, bread crumbs, onion, garlic, pepper, grape juice and mustard until blended. Moisten your hands and shape the turkey mixture into 1-inch balls. (It is important to make them all the same size so they cook evenly.)

Place the meatballs on the prepared pan so they do not touch. Bake the meatballs 15-18 minutes or until cooked through.

In a large skillet, combine the grape juice, ketchup, mustard and onion. Bring to a simmer. Add the cooked meatballs and stir gently until the meatballs are coated with the sauce. Simmer 5 minutes. Serve warm.

Greek Yogurt Mashed Potatoes

Servings 12 1 cup fat-free, plain Greek yogurt

2 cups 1% milk

3 lbs Russet potato (peeled, cut into large chunks)

1 1/4 teaspoon Kosher salt

Fresh ground black pepper, to taste

Chopped chives, for garnish

Cook the potatoes in boiling salted water in a medium pot until tender, 15 to 20 minutes. Drain. Return the potatoes to the pot and mash.

Bring the milk to a boil in medium saucepan. Turn off the heat and stir in ¾ cup of the non-fat Greek yogurt. Add the mixture to the mashed potatoes and stir until creamy. Transfer the potatoes to a serving bowl, dollop with the remaining non-fat Greek yogurt, and garnish with the pepper and chives.