The American Heart Association Low-Fat, Low-Cholesterol Cookbook: Delicious Recipes to Help Lower Your Cholesterol
Format: PDF / Kindle (mobi) / ePub
Maybe you want to control your weight, combat high cholesterol, or fight heart disease. Perhaps your doctor suggested a low fat diet, or perhaps you just know you should eat better. Whatever your reason, this is the cookbook to get you moving in the right direction. The good news is that eating more healthfully isn’t boring anymore; it means bringing taste, fun, and variety to what you eat. And The American Heart Association Low-Fat, Low-Cholesterol Cookbook, a treasure trove of nearly 200 recipes, is proof. From tempting appetizers like Crab Spring Rolls with Peanut Dipping Sauce to amazing main courses like Peppery Beef with Blue Cheese Sauce and luscious desserts like Sugar-Dusted Mocha Brownies, the appealing recipes and sound science in this book make healthful eating easy.
With the new American Heart Association dietary guidelines and all the latest information on cholesterol, this book is an invaluable reference for the health-conscious consumer. It tells in simple terms how cholesterol affects the body, differentiates between “good” and “bad” cholesterol, and discusses cholesterol-lowering drugs. Eating the American Heart Association way is sensible, healthful, and delicious.
cups fat-free, low-sodium chicken broth 6 ounces chopped fresh broccoli (about 2 cups) or 1 10-ounce package frozen chopped broccoli, thawed 1 medium carrot, chopped 1 medium rib of celery, chopped ¼ teaspoon salt ¼ teaspoon pepper ⅛ teaspoon ground nutmeg 1 cup fat-free half-and-half 3 tablespoons all-purpose flour 3 slices (about ¾ ounce each) low-fat sharp Cheddar cheese, torn into pieces, or ½ cup shredded low-fat sharp Cheddar cheese In a large saucepan, stir
recipe uses a streamlined preparation method that lets you stir less than in most other risotto recipes. Cooking spray 1 medium leek, sliced 2 medium garlic cloves, minced 1 cup uncooked arborio rice 2 cups fat-free, low-sodium chicken broth, divided use 1 cup dry white wine (regular or nonalcoholic) 8 ounces raw medium shrimp in shells 8 ounces bay scallops 3 ounces fresh snow pea pods, trimmed and halved crosswise ½ medium red bell pepper, chopped 3 tablespoons
teaspoon ground cinnamon Discard all visible fat from the chicken. In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the chicken for 2 minutes on each side. Stir in the bell pepper and shallots. Cook for 2 to 3 minutes, or until the vegetables are tender-crisp, stirring occasionally. Stir in the remaining ingredients. Bring to a simmer. Reduce the heat and simmer, covered, for 25 to 30 minutes, or until the chicken is no longer pink
refrigerate until set. Cut into 12 squares. COOK’S TIP To avoid the trans fat and sodium often found in commercial baked products and mixes, try making your angel food cake from scratch. There’s no better way to be sure the treat you’re serving is heart healthy as well as delicious. PER SERVING Calories 289 Total Fat 0.0 g Saturated Fat 0.0 g Trans Fat 0.0 g Polyunsaturated Fat 0.0 g Monounsaturated Fat 0.0 g Cholesterol 0 mg Sodium 272 mg
C cabbage bok choy, cook’s tip on Crab Spring Rolls with Peanut Dipping Sauce Edamame Stir-Fry Quinoa in Vegetable Nests Sautéed Greens and Cabbage Soba Lo Mein with Bok Choy and Sugar Snap Peas Stacked Slaw, Asian Style Cajun Chicken Pasta Cajun Red Scallops cake Chocolate Custard Cake with Raspberries Lemon Poppy Seed Cake Orange Angel Food Cake Pumpkin-Carrot Cake Pumpkin-Pie Coffeecake calories, fm1.1, fm1.2, app1.1 Canapés with Roasted