Heartburn-free recipes
We have put together some food, drink, and lifestyle tips that can help you avoid heartburn without using medication.
If you suffer from heartburn, here are a few recipes that will minimise your symptoms:
Chicken & Vegetable Stir Fry
Quick and easy to cook, and a good way to add some delicious vegetables to your diet.
Click here for full recipe
No
- Tomatoes Lasagna
Tomatoes are very acidic and can lead to an increase in heartburn. Our No - Tomato Lasagne allows you to still enjoy this delicious, creamy italian dish but without the tomatos you will be heartburn-free.
Click here for full recipe
10 Minute Spaghetti Carbonara
Another quick & simple recipe. Perfect for when you are in hurry but still want something home-made and delicious.
Click here for full recipe
Chicken & Vegetable Stir Fry (serves 4)
Ingredients
. 2 tablespoons cornstarch
. 1 tablespoon brown sugar
. 3 tablespoons reduced-sodium soy sauce
. 1 cup water
. Nonstick vegetable cooking spray
. 1 tablespoon vegetable oil, divided
. 1 1/2 lb boneless, skinless chicken breasts, cut into thin strips
. 1 cup carrots, diagonally sliced thin
. 2 cups peas
. 2 cups small broccoli florets
. 1 1/2 cups long-grain white rice, cooked without salt or fat
Preparation:
. In a medium mixing bowl, combine cornstarch, brown sugar, soy sauce, and
. water. Set aside.
. Spray a large skillet with nonstick vegetable spray and then add 1/2
. tablespoon vegetable oil.
. When skillet is hot, add chicken strips, and stir-fry for 3 to 5 minutes, or until
. chicken is thoroughly cooked.
. Remove chicken strips from skillet and set aside.
. Add remaining 1/2 tablespoon vegetable oil, carrots, peas, and broccoli
. florets to skillet.
. Stir-fry vegetables for 5 to 6 minutes.
. Add 1 to 2 tablespoons of water, and cover, cooking vegetables until they are
. tender.
. Add chicken strips back to the skillet.
. Add soy sauce and water mixture to skillet.
. Stir constantly until sauce thickens and heated through.
. Serve over hot cooked rice.
No-Tomatoes Lasagna (Serves 12)
Ingredients
. 12 ounces super lean ground beef
. 1/2 cup basil pesto
. 1/2 cup beef broth
. 2 cups grated zucchini
. 1 1/2 cups skim ricotta cheese
. 2/3 cup chopped green onion (if tolerated)
. 12 ounces wide lasagna noodles
. 2 cups low-fat alfredo sauce
. 1 1/2 cups grated skim mozzarella cheese
Preparation:
. Preheat oven to 375 degrees. Cook noodles in a large pot of boiling water
. until just tender. Drain Well.
. In a nonstick frying pan coated with canola cooking spray, brown the ground
. beef. (Do this while noodles are cooking.) Add browned beef to a large bowl,
. along with pesto, broth and zucchini. Toss together.
. In a separate bowl, mix the ricotta with green onions.
. To assemble the lasagna:
- Spread 1 cup of white sauce on bottom of 9x13 inch baking pan.
- Add 3 strips of lasagna noodles.
- Spread half the beef mixture on top.
- Lay 3 strips of lasagna noodles.
- Spread the remaining beef mixture on top.
- Add 3 strips of lasagna noodles.
- Spread the very top with remaining white sauce.
- Sprinkle with grated mozzarella.
. Bake for 25-35 minutes.
10 Minute Spaghetti Carbonara (Serves 3)
Ingredients
. 4 cups cooked spaghetti noodles (tender but firm), drained
. 1/4 cup egg substitute
. 1 tablespoon Wondra quick-mixing flour
. 1/2 cut plus 2 tablespoons double-strength chicken broth
. 1/4 cup dry white wine
. 2 garlic cloves minced (if tolerated)
. 2 tablespoons butter
. 4 slices turkey bacon, cooked over medium-low heat and crumbled
. 2/3 cup freshly grated Parmesan cheese
. salt and freshly ground pepper to taste
Preparation:
. Boil the noodles until tender but firm, drain under cool water.
. In a small bowl, blend egg substitute with the Wondra flour, set aside.
. In a large nonstick skillet, combine the chicken broth, wine, garlic and butter.
. Bring the mixture to a boil. Boil gently for a minute or two. Turn off heat.
. Season mixture with salt and pepper to taste.
. Turn off heat. Add in the egg substitute mixture, stir well. Add the warm
. spaghetti noodles and toss well.
. Stir in the crumbled turkey bacon and parmesan cheese, toss well.
Ingredients
. 2 tablespoons cornstarch
. 1 tablespoon brown sugar
. 3 tablespoons reduced-sodium soy sauce
. 1 cup water
. Nonstick vegetable cooking spray
. 1 tablespoon vegetable oil, divided
. 1 1/2 lb boneless, skinless chicken breasts, cut into thin strips
. 1 cup carrots, diagonally sliced thin
. 2 cups peas
. 2 cups small broccoli florets
. 1 1/2 cups long-grain white rice, cooked without salt or fat
Preparation:
. In a medium mixing bowl, combine cornstarch, brown sugar, soy sauce, and
. water. Set aside.
. Spray a large skillet with nonstick vegetable spray and then add 1/2
. tablespoon vegetable oil.
. When skillet is hot, add chicken strips, and stir-fry for 3 to 5 minutes, or until
. chicken is thoroughly cooked.
. Remove chicken strips from skillet and set aside.
. Add remaining 1/2 tablespoon vegetable oil, carrots, peas, and broccoli
. florets to skillet.
. Stir-fry vegetables for 5 to 6 minutes.
. Add 1 to 2 tablespoons of water, and cover, cooking vegetables until they are
. tender.
. Add chicken strips back to the skillet.
. Add soy sauce and water mixture to skillet.
. Stir constantly until sauce thickens and heated through.
. Serve over hot cooked rice.
No-Tomatoes Lasagna (Serves 12)
Ingredients
. 12 ounces super lean ground beef
. 1/2 cup basil pesto
. 1/2 cup beef broth
. 2 cups grated zucchini
. 1 1/2 cups skim ricotta cheese
. 2/3 cup chopped green onion (if tolerated)
. 12 ounces wide lasagna noodles
. 2 cups low-fat alfredo sauce
. 1 1/2 cups grated skim mozzarella cheese
Preparation:
. Preheat oven to 375 degrees. Cook noodles in a large pot of boiling water
. until just tender. Drain Well.
. In a nonstick frying pan coated with canola cooking spray, brown the ground
. beef. (Do this while noodles are cooking.) Add browned beef to a large bowl,
. along with pesto, broth and zucchini. Toss together.
. In a separate bowl, mix the ricotta with green onions.
. To assemble the lasagna:
- Spread 1 cup of white sauce on bottom of 9x13 inch baking pan.
- Add 3 strips of lasagna noodles.
- Spread half the beef mixture on top.
- Lay 3 strips of lasagna noodles.
- Spread the remaining beef mixture on top.
- Add 3 strips of lasagna noodles.
- Spread the very top with remaining white sauce.
- Sprinkle with grated mozzarella.
. Bake for 25-35 minutes.
10 Minute Spaghetti Carbonara (Serves 3)
Ingredients
. 4 cups cooked spaghetti noodles (tender but firm), drained
. 1/4 cup egg substitute
. 1 tablespoon Wondra quick-mixing flour
. 1/2 cut plus 2 tablespoons double-strength chicken broth
. 1/4 cup dry white wine
. 2 garlic cloves minced (if tolerated)
. 2 tablespoons butter
. 4 slices turkey bacon, cooked over medium-low heat and crumbled
. 2/3 cup freshly grated Parmesan cheese
. salt and freshly ground pepper to taste
Preparation:
. Boil the noodles until tender but firm, drain under cool water.
. In a small bowl, blend egg substitute with the Wondra flour, set aside.
. In a large nonstick skillet, combine the chicken broth, wine, garlic and butter.
. Bring the mixture to a boil. Boil gently for a minute or two. Turn off heat.
. Season mixture with salt and pepper to taste.
. Turn off heat. Add in the egg substitute mixture, stir well. Add the warm
. spaghetti noodles and toss well.
. Stir in the crumbled turkey bacon and parmesan cheese, toss well.
