Matters of the heart literally take center stage during February, with the American Heart Association and media outlets making an extra effort to keep the public advised on ways to keep our hearts healthy.

Hopefully, during the last few weeks you have read about the life of Helen Trexler, Watauga County native and retired educator, who at the age of 90, maintains an active and healthy lifestyle. She still drives and volunteers two days a week at Watauga Medical Center. When I asked her secrets for a long, happy life, her reply was simple and to the point. “I exercise regularly, I try to eat right, I don’t smoke and I don’t drink.” She is active in her church and community and thrives on family togetherness. This is a perfect time to ponder the wisdom of this fair lady, whose recent birthday proves a point – her strategies really do work. I also owe her an apology for reporting in her story that she had been teacher and principal at Happy Valley. Mrs. Trexler was a teacher at that school for twenty-eight years, but never held the position of principal. I regret this misunderstanding and any embarrassment it might have caused her and ask her forgiveness for same. She is truly a lovely lady who has contributed much to our community and to the education of many students. I dedicate this week’s column to you, Mrs Trexler, and thank you for allowing me to share your story.

Now, in an effort to mirror those attempts to “eat right” and stay healthy, let’s take a look at a few “heart-healthy” dishes:

Homemade Heart-Healthy Turnkey Soup

6 lb bone-in turkey breast (It should have at least 2 cups meat remaining on it to make a good, rich soup.)
2 medium onions
3 stalks of celery
1 tsp. dried thyme
½. tsp. dried rosemary
½ tsp. dried sage
1 tsp. dried basil
½ tsp. dried marjoram
½ tsp. dried tarragon
½ tsp. salt
Black pepper to taste
½ lb.Italian pastina or pasta of choice

Place turkey breast in a large 6-quart pot. Cover with water, at least ¾ full. Peel onions, cut in large pieces, and add to pot. Wash celery stalks, slice, and add to pot also. Simmer covered for about 2 ½ hours. Remove carcass from pot. While soup is cooling, remove remaining meat from turkey carcass and skim fat from soup. Cut turkey into pieces and add to skimmed soup along with herbs and spices. Bring to a boil and add pasta. Continue cooking on low boil for about 20 minutes until pasta is done. Serve at once or refrigerate for later reheating.

Makes about 16 servings, 1 cup each.

Each serving provides: Calories: 226; Total fat: 5 g; Saturated fat: 1 g; Cholesterol: 93 mg; Sodium: 217 mg

Chicken Stew

8 chicken pieces (breasts or legs)
1 cup water
2 small garlic cloves, minced
1 small onion, chopped
1 ½ tsp. salt
½ tsp. pepper
3 medium tomatoes, chopped
1 tsp. parsley, chopped
¼ cup celery, finely chopped
2 medium potatoes, peeled and chopped
2 small carrots, chopped
2 bay leaves

Remove skin from chicken and any extra fat. In a large skillet, combine chicken, water, garlic, onion, salt, pepper, tomatoes, and parsley. Tightly cover and cook over low heat for 25 minutes. Add celery, potatoes, carrots, and bay leaves; continue to cook for 15 more minutes or until chicken and vegetables are tender. Remove bay leaves before serving.

Makes 8 servings: 1 piece of chicken

Each serving provides: Calories: 206; Total fat: 6 g; Saturated fat: 2 g; Cholesterol: 75 mg; Sodium: 489 mg; Calcium: 32 mg; Iron: 2 mg