General Cookbooks

New AHA 7th Ed - Cover

Amazon button
The American Heart Association's flagship cookbook, The New American Heart Association Cookbook, is back and better than ever. With more than 600 exciting and flavorful recipes—including 150 new ones—The New American Heart Association Cookbook, 7th Edition, covers it all, from breakfast to dessert. With the latest information about the connection between good food and good health, it is the ultimate heart-healthy cookbook.

One Dish Meals Cover

Amazon button
Many of us often grab a quick bite and keep on moving, sidelining healthful eating habits and nutrition. How wonderful it would be to wind down after a long, hard day with a wholesome, home-cooked meal. Sound like a dream? It can be your reality. The American Heart Association One-Dish Meals cookbook is designed for the millions of health-conscious Americans who are always on the go. All you need is one dish and this cookbook. In no time at all, you’ll have a healthful home-cooked meal.
Desserts Ckbk Cover
 
Amazon button
Believe it: You CAN have satisfying desserts and keep your heart healthy. The 100-plus guilt-free recipes in this book prove it! These sweet treats are heavy on decadence, but light on saturated fat, cholesterol, and calories. Go ahead and indulge in cakes, cookies, pies, puddings...and chocolate, chocolate, and more chocolate.
Low Calorie Cover

Amazon button
Losing excess weight is one of the best ways to reduce your risk of heart disease, stroke, diabetes and a number of other health problems. And while fad diets may come in and go out of fashion, the best and healthiest way to lose weight and keep it off is to eat fewer calories and increase your physical activity.  With the American Heart Association Low-Calorie Cookbook, cutting those calories is simpler than you may think—and with such mouthwatering recipes to savor, you won't feel deprived!

Sample Recipes

Serves 6

Ingredients
Vegetable oil spray
1 refrigerated pizza crust in tube can
4 ounces part-skim mozzarella cheese or fat-free mozzarella-flavor soy
     cheese, shredded
2 tablespoons grated Parmesan or Romano cheese
3 medium Italian plum tomatoes, chopped
8-ounce package frozen artichoke hearts, thawed, drained, and chopped
1/2 cup thinly sliced red onion
1 teaspoon balsamic vinegar
1 medium garlic clove, minced
1/2 teaspoon salt-free Italian seasoning, crumbled

Directions
Preheat the oven using the pizza crust package directions. Line a baking sheet with aluminum foil. Lightly spray the foil with vegetable oil spray. Spread the pizza crust on the foil. Bake for 7 minutes. Sprinkle the mozzarella and Parmesan over the crust.

In a medium bowl, stir together the remaining ingredients except the Italian seasoning. Arrange the mixture on the cheese. Sprinkle with the herb seasoning.  Bake for 8 to 10 minutes, or until the cheese is bubbly.

Nutrition Analysis (per serving)
Calories 227; Protein 12 g; Carbohydrates 30 g; Fiber 4 g; Sugars 5 g; Cholesterol 15 mg; Total Fat 7.0 g; Saturated Fat 3.0 g; Polyunsaturated Fat 0.0 g; Monounsaturated Fat 0.5 g; Sodium 527 mg

Dietary Exchange
1 1/2 Starch; 1 Vegetable; 1 1/2 Medium-Fat Meat

This recipe is reprinted with permission from The New American Heart Association Cookbook, 7th Edition, Copyright © 2004 by the American Heart Association. Published by Clarkson Potter/Publisher, a division of Random House, Inc. Available at booksellers everywhere.
 


Sample Recipes - One Dish Meals

Serves 4; 3 ounces chicken and about 1 cup rice and vegetables per serving
When you remove this meal from the oven, you'll think you're in a kitchen in Greece. The aroma is a delightful portent of good things to come.

Ingredients
1 1/2 cups fat-free, low-sodium chicken broth
1 cup uncooked instant brown rice
10 ounces frozen chopped spinach, thawed and squeezed dry
2 large tomatoes, chopped
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 tablespoons chopped pistachio nuts
1 tablespoon finely chopped fresh oregano or 1 teaspoon dried, crumbled
1 tablespoon snipped fresh dillweed or 1 teaspoon dried, crumbled
1/2 teaspoon ground cinnamon
1/4 teaspoon pepper
4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded
8 ounces fat-free or low-fat plain yogurt
2 teaspoons fresh lemon juice
2 tablespoons chopped pistachio nuts
Fresh oregano, dillweed, and lemon zest (optional)

Cooking Instructions

Preheat the oven to 375°F.

In an 8-inch glass or metal baking dish, stir together the broth, rice, spinach, tomatoes, lemon zest, 2 tablespoons lemon juice, 2 tablespoons pistachios, 1 tablespoon oregano, 1 tablespoon dillweed, cinnamon, and pepper. Push the mixture to the side.

Add the chicken breasts. Spoon a small amount of the rice mixture over them. Cover with aluminum foil.

Bake for 50 to 60 minutes, or until the chicken is no longer pink in the center and the rice is tender.

Meanwhile, stir together the yogurt and 2 teaspoons lemon juice.

To serve, spoon the yogurt mixture over the chicken, rice, and vegetables. Sprinkle with the remaining pistachios. Garnish with oregano, dillweed, and lemon zest.

Cook's Tip
If you're freezing this dish, delay making the yogurt sauce. Prepare it shortly before serving the reheated dish.
Nutrition Analysis (per serving)
334Calories
6.5 gTotal Fat
1.0 gSaturated Fat
0.0 gTrans Fat
2.0 gPolyunsaturated Fat
2.5 gMonounsaturated Fat
67 mgCholesterol
203 mgSodium
32 gCarbohydrates
6 gFiber
8 gSugar
38 gProtein
 
Dietary Exchanges
1 starch, 1 other carbohydrate, 4 lean meat

This recipe is reprinted with permission from American Heart Association One-Dish Meals, Copyright © 2005 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.


Sample Recipes - Low-Fat & Luscious Desserts

Serves 6; 1 napoleon per serving
Phyllo dough provides a terrific low-fat alternative to puff pastry dough in these vibrant napoleons.

Ingredients

1/4 cup sugar
1 teaspoon ground cinnamon
3 sheets (about 12x16 1/2 inches) frozen phyllo dough, thawed
Butter-flavor vegetable oil spray
1 pint hulled and sliced fresh strawberries (about 2 cups)
2 tablespoons confectioners' sugar
2 cups frozen fat-free or light whipped topping, thawed (about 5 ounces)
Sifted confectioners' sugar (optional)

Cooking Instructions

Preheat oven to 375°F.

In a small bowl, stir together sugar and cinnamon.

Cover phyllo with a damp dish towel or damp paper towels. Working quickly, lay 1 sheet of phyllo on a large sheet of cooking parchment; spray phyllo lightly but evenly with vegetable oil spray. Sprinkle with 1 tablespoon sugar mixture. Spray both sides of another sheet of phyllo, then stack it directly over first sheet; sprinkle with 1 tablespoon sugar mixture. Repeat with remaining phyllo; sprinkle with remaining sugar mixture. Using kitchen scissors, cut parchment and phyllo stack in half crosswise, forming two 12x8 1/4-inch rectangles. Transfer phyllo stacks, still on cooking parchment, to two baking sheets.

Bake for 10 to 12 minutes, or until phyllo is golden brown and crisp. Using a long, sharp knife, preferably a chef's knife, cut each phyllo rectangle into six rectangles, 4x2 3/4 inches each. (To get this size, cut each rectangle into thirds crosswise and lengthwise.) Let cool completely on cooling racks.

Meanwhile, in a medium bowl, combine strawberries and confectioners' sugar.

To assemble, for each serving, arrange one phyllo rectangle on a serving plate and top with 1/4 cup whipped topping and 1/4 cup berries; repeat, then top with a third phyllo rectangle. Dust with confectioners' sugar.

Nutrition Analysis (per serving)
137Calories
0.5 gTotal Fat
0.0 gSaturated Fat
0.0 gTrans Fat
0.0 gPolyunsaturated Fat
0.0 gMonounsaturated Fat
0 mgCholesterol
60 mgSodium
31 gCarbohydrates
2 gFiber
16 gSugar
1 gProtein
 
Dietary Exchanges

2 other carbohydrate

This recipe is reprinted with permission from American Heart Association Low-Fat & Luscious Desserts, Copyright © 2000 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.


Sample Recipes - Low-Calorie

Serves 4; 1/2 cup per serving
Try this fresh-tasting, crunchy salsa-style salad with fajitas or grilled chicken or pork. You'll be surprised at how such a little bit of cheese adds such a big flavor change.


Ingredients

1 cup finely chopped peeled cucumber
3 ounces tomatillos, finely chopped
1 1/2 ounces reduced-fat Monterey Jack or mozzarella cheese, cut into 1/4-inch cubes
1 medium Anaheim pepper, seeded and ribs removed, finely chopped
1/4 cup snipped fresh cilantro
2 tablespoons finely chopped green onions (green and white parts)
3 to 4 teaspoons fresh lime juice
1/8 teaspoon salt

Cooking Instructions

In a medium bowl, combine all the ingredients. Let stand for 10 minutes to allow the flavors to blend. Serve immediately or cover and refrigerate for up to 2 hours.

Cook's Tip

Rich in vitamin A and a good source of vitamin C, tomatillos resemble small green tomatoes with thin, parchmentlike coverings. They have a green tomato/lemon-herb-apple taste. When selecting tomatillos, choose firm ones and pull back the papery skin to make sure there are no blemishes or bruises. Tomatillos are available in the produce section of major supermarkets and in Hispanic markets.

Nutrition Analysis (per serving)
49Calories
2.0 gTotal Fat
1.0 gSaturated Fat
0.0 gTrans Fat
0.5 gPolyunsaturated Fat
0.5 gMonounsaturated Fat
6 mgCholesterol
143 mgSodium
4 gCarbohydrates
1 gFiber
2 gSugar
4 gProtein
 
Dietary Exchanges

1/2 lean meat

This recipe is reprinted with permission from the American Heart Association Low-Calorie Cookbook, Copyright © 2004 by the American Heart Association. Published by Clarkson Potter/Publisher, a division of Random House, Inc. Available at booksellers everywhere.


Go Red 2010 Cover
shopheart button
Consumer Publications is excited to announce its new Go Red For Women magazine cookbook! The 2010 limited-edition magazine cookbook, Recipes for the Heart, is a 100-page digest-size publication created to inspire women to take care of themselves and to eat wisely and well. The seventh edition of this popular cookbook features:
  • 47 new taste-tested recipes
  • 24 luscious-looking, full-color recipe photos
  • 3 personal stories from the 2009 National Casting Call
  • Ask the Expert page with Dr. Susan Bennett
  • Updated information about the Go Red For Women movement
Retail price: $3.99
Go Red 2009 Cover
 
shopheart button
Consumer Publications is excited to announce its new Go Red For Women magazine cookbook! The 2009 limited-edition magazine cookbook, Go Red For Women Recipe Collection, is a 100-page digest-size publication created to inspire women to take care of themselves and to eat wisely and well. The sixth edition of this popular cookbook features:
  • 47 new taste-tested recipes
  • 24 luscious-looking, full-color recipe photos
  • 3 personal stories from the 2008 National Casting Call
  • Ask the Expert page with Dr. Nieca Goldberg
  • Updated information about the Go Red For Women movement

Retail price: $3.99

Go Red 2008 Cover

shopheart button
The 2008 Go Red for Women limited-edition magazine cookbook, Light & Easy Recipes, is now available. This 100-page digest-size publication was created to inspire women to take care of themselves and to eat wisely and well. The fifth edition of this popular cookbook features:
  • 47 new taste-tested recipes
  • 24 luscious-looking, full-color recipe photos
  • 3 motivational stories from everyday women
  • Updated information about the Go Red For Women movement

Retail price: $3.99

Go Red HC Cover

shopheart button
To mark the 5th anniversary of the Go Red For Women movement, Consumer Publications has published a hardcover cookbook in an oversized (8 1/2 X 11) format. This beautiful new cookbook is 96 pages and includes our favorite recipes from the four previous Go Red For Women magazine cookbooks as well as up-to-date information on the Go Red movement and latest dietary recommendations.
  • Full-size color photos
  • 50 healthy & delicious recipes
  • Motivating information on the Go Red For Women movement

Retail Price: $12.99

Go Red 2007 Cover
shopheart button
The 2007 Go Red For Women limited-edition magazine cookbook, Love Your Heart, is now available. This 100-page digest-size publication was created to inspire women to take care of themselves and to eat wisely and well. The fourth edition of this popular cookbook features:
  • 45 new taste-tested recipes
  • 24 luscious-looking, full-color recipe photos
  • Motivational stories from heart attack survivors
  • New information about the Go Red For Women movement

Retail price: $3.99

Sample Recipe - Recipes for the Heart (GRFW 2010)

GRFW 2010 Tomato Soup

Serves 4; 3/4 cup per serving

Ingredients
-1 14.5-ounce can no-salt-added diced tomatoes, undrained
-1 3/4 cups fat-free, low-sodium chicken broth
-1/2 cup chopped roasted red bell peppers, drained if bottled
-1 tablespoon dried basil, crumbled
-1 1/2 teaspoons dried oregano, crumbled
-1/8 teaspoon crushed red pepper flakes (optional)
-2 teaspoons olive oil (extra-virgin preferred)
-1/4 teaspoon sugar
-1/8 teaspoon salt
-1/4 cup snipped fresh parsley

In a medium saucepan, stir together the tomatoes with liquid, broth, roasted peppers, basil, oregano, and red pepper flakes. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 10 minutes. Remove from the heat. Stir in the oil, sugar, and salt. Serve sprinkled with the parsley.

Cook’s Tip: Adding a small amount of sugar mellows the acidic taste of tomatoes.

Nutrients Per Serving
Calories                                   57
Total Fat                                  2.5 g
      Saturated Fat                    0.5 g
      Trans Fat                          0.0 g
      Polyunsaturated Fat          0.5 g
      Monounsaturated Fat        1.5 g
Cholesterol                              0 mg
Sodium                                    127 mg
Carbohydrates                        7 g
      Fiber                                  1 g
      Sugars                              4 g
Protein                                     2 g

Dietary Exchanges
1 vegetable, 1/2 fat

This recipe is reprinted with permission from Recipes for the Heart, Copyright © 2010 by the American Heart Association. Published by Publications International, Ltd. Available at www.shopheart.org.


Sample Recipe - Go Red For Women Recipe Collection (2009)

Go Red 2010 Vegetable Quiche

Serves 6; 1 wedge per serving

Ingredients
3/4 cup uncooked brown rice
Cooking spray
1 small or 1/2 medium yellow summer squash, chopped
1 large green onion, sliced
2 medium garlic cloves, minced
1 large egg white
1/4 teaspoon salt and 1/4 teaspoon salt, divided use
1 cup fat-free evaporated milk
1/2 cup egg substitute
1/8 teaspoon pepper
2 medium Italian plum (Roma) tomatoes, halved, seeds and liquid discarded, chopped
2 tablespoons chopped fresh dillweed or 1 teaspoon dried dillweed, crumbled
2 tablespoons shredded or grated Parmesan cheese

Directions
In a small saucepan, cook the rice using the package directions, omitting the salt and margarine.

When the rice is almost done, preheat the oven to 450°F. Lightly spray a medium skillet and a 9-inch quiche dish or pie pan with cooking spray.

Cook the squash, green onion, and garlic in the skillet over medium-low heat for 5 minutes, or until crisp-tender, stirring occasionally. Set aside.

In a medium bowl, stir together the cooked rice, egg white, and 1/4 teaspoon salt. Press the mixture over the bottom and up the side of the quiche dish. Bake for 5 minutes. Transfer to a cooling rack. Reduce the oven temperature to 325°F.

In a medium bowl, stir together the milk, egg substitute, pepper, and remaining 1/4 teaspoon salt. Stir in the squash mixture, tomatoes, and basil. Pour into the hot rice crust. Sprinkle with the Parmesan. Bake for 35 to 40 minutes, or until a knife inserted near the center comes out clean. Transfer to a cooling rack and let stand for 10 minutes before cutting into 6 wedges.

Nutrients Per Serving
Calories                       149
Total Fat                      1.5 g
   Saturated Fat                 0.5 g
   Trans Fat                       0.0 g
   Polyunsaturated Fat       0.5 g
   Monounsaturated Fat     0.5 g
Cholesterol                  3 mg
Sodium                        330 mg
Carbohydrates            25 g
   Fiber                               2 g
   Sugars                           7 g
Protein                         9 g

Dietary Exchanges
1 starch
1/2 fat-free milk
1/2 very lean meat

This recipe is reprinted with permission from Go Red For Women Recipe Collection, Copyright © 2009 by the American Heart Association. Published by Publications International, Ltd. Available at grocery-store checkouts nationwide starting mid-February, and online at ShopGoRed.com starting March 3, while supplies last.


Sample Recipe - Light & Easy Recipes (GRFW 2008)

GRFW 2008 Rosemary Chicken

Serves 4; 3 ounces chicken and 1/2 cup rice per serving

Ingredients
1/2 cup uncooked instant brown rice
1/2 0.7-ounce packet Italian salad
    dressing mix
1 teaspoon chopped fresh rosemary
    or 1/4 teaspoon dried rosemary, crushed
4 boneless, skinless chicken breast halves (about 4 ounces each),
    all visible fat, discarded
2 tablespoons olive oil
1/2 cup dry white wine (regular or nonalcoholic)
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 medium green onions, finely chopped
1 teaspoon chopped fresh oregano leaves (optional)
1 medium lemon, quartered

Directions
Prepare the rice using the package directions, omitting the salt and margarine.

Meanwhile, sprinkle the salad dressing mix and rosemary over both sides of the chicken. Using your fingertips, gently press the mixture so it adheres to the chicken.

In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Add the chicken and immediately reduce the heat to medium. Cook for 4 minutes on each side, or until no longer pink in the center. Transfer to a plate.

Increase the heat to medium high. In the same skillet, stir together the wine, lemon zest, and lemon juice. Cook for 2 minutes, or until reduced to about 1/4 cup. Remove the skillet from the heat.

Stir the green onions and oregano into the cooked rice. Spoon the rice onto a platter. Arrange the chicken on the rice. Spoon the sauce over the chicken. Squeeze the lemon over the chicken and rice.

Nutrition Analysis (per serving)
Calories 263; Total Fat 8.5 g; Saturated Fat 1.5 g; Trans Fat 0.0 g; 
Polyunsaturated Fat 1.0 g; Monounsaturated Fat 5.5 g; Cholesterol 66 mg;
Sodium 477 mg; Carbohydrates 13 g; Fiber 1 g; Sugars 2 g; Protein 27 g

Dietary Exchanges
3 lean meat, 1 starch

This recipe is reprinted with permission from Light & Easy Recipes, Copyright © 2008 by the American Heart Association. Published by Publications International, Ltd. Available at www.shopheart.org.


Sample Recipe - Love Your Heart (GRFW 2007)

Go Red 2007 and Go Red HC Chicken Breasts with Tomato-Kalamata

Serves 4; 3 ounces chicken and 2 tablespoons sauce per serving

Ingredients
-1 teaspoon dried oregano, crumbled
-1/2 teaspoon paprika
-1/2 teaspoon chili powder
-4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fatdiscarded
-1 teaspoon olive or canola oil
-1/2 cup water
-1 medium tomato, seeded if desired and chopped
-12 kalamata olives, coarsely chopped
-1 medium garlic clove, minced
-1/4 teaspoon pepper
-1/8 teaspoon salt
-1 1/2 ounces reduced-fat feta cheese, crumbled

Directions
In a small bowl, stir together the oregano, paprika, and chili powder. Sprinkle over the chicken. Using your fingertips, press the mixture firmly onto the chicken so the mixture adheres.

In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the chicken with the smooth side down for 5 minutes. Turn and cook for 4 minutes, or until the chicken is no longer pink in the center. Transfer to a serving plate.

Put the remaining ingredients except the feta in the skillet. Stir. Increase the heat to medium high and bring to a boil, scraping the bottom and side of the skillet to dislodge any browned bits. Boil for 2 1/2 to 3 minutes, or until the sauce is reduced to 1/2 cup, stirring frequently. Spoon over the chicken. Sprinkle with the feta.

Nutrition Analysis (per serving)
Calories 196; Total Fat 7.0 g; Saturated 1.5 g; Polyunsaturated 1.0 g; Monounsaturated 3.5 g; Cholesterol 70 mg; Sodium 476 mg; Carbohydrates 4 g; Sugars 1 g; Fiber 1 g; Protein 29 g;

Dietary Exchanges
1 vegetable; 3 1/2 lean meat

This recipe is reprinted with permission from Love Your Heart, Copyright © 2007 by the American Heart Association. Published by Publications International, Ltd. Available at www.shopheart.org.




Soul Food 2010

shopheart button
 
The 2010 Healthy Soul Food Recipes magazine cookbook includes easy-to-follow recipes, nutritional information, and cooking tips as well as important information on risk factors for heart attack and stroke, personal risk assessments, and prevention. This 96-page, four-color cookbook was developed to help African Americans satisfy their love for soul food without sacrificing their health. The fifth edition of this popular cookbook includes:
  • Nearly 50 recipes and 24 full-color recipe photos
  • A personal risk checklist
  • Sample tracking logs to record physical activity and weight as well as blood pressure, cholesterol, and blood glucose numbers
  • Personal stories from two Power To End Stroke Ambassadors: Chef Cassondra Armstrong and Chef Marvin Woods
  • Updated information about the Power To End Stroke movement
  • And more!

 Retail Price: $3.99

Soul Food 2009 Cover

shopheart button
Healthy Soul Food magazine cookbook includes easy-to-follow recipes, nutritional information, and cooking tips as well as important information on risk factors for heart attack and stroke, personal risk assessments, and prevention. This 96-page, four-color cookbook was developed to help African Americans satisfy their love for soul food without sacrificing their health. The fourth edition of this popular cookbook includes:
  • More than 40 new recipes and 24 full color photos
  • A personal risk checklist
  • Sample tracking logs to record physical activity as well as blood pressure and cholesterol numbers
  • Personal stories from two Power To End Stroke ambassadors: Dr. Rani Whitfield and Dr. Terri Kennedy
  • Updated information about the Power To End Stroke movement
  • And more!

Retail price: $3.99

Soul Food HC Cover

shopheart button
Consumer Publications has created an oversized (8 1/2” x 11”) hardcover cookbook to honor the late Yolanda King, the first national Ambassador for Power To End Stroke. The full-color cookbook is 96 pages and includes our favorite recipes from the two previous Healthy Soul Food Recipes magazine cookbooks as well as up-to-date information on the Power To End Stroke movement and the latest dietary recommendations.
  • Full-size color recipe photos
  • 50 healthy and delicious recipes
  • Updated information on the Power To End Stroke movement

Retail Price: $12.99

Soul Food 2007 Cover

shopheart button
This limited-edition magazine cookbook will feature 46 tasty, heart-healthy recipes that follow the American Heart Association diet and lifestyle recommendations. These recipes were developed to help African Americans satisfy their love for soul food without sacrificing their health. The second edition of this popular cookbook includes:
  • 24 full-color recipe photos
  • A personal risk checklist
  • Sample tracking logs to record blood pressure and cholesterol numbers at each doctor’s visit and help keep a record of physical activity
  • Updated information about the Power To End Stroke movement

Retail price: $3.99

Sample Recipe - Healthy Soul Food Recipes (PTES 2010)

Ham and Greens QuicheServes 6; 1 wedge per serving

Ingredients
Cooking spray
Crust
3/4 cup water
1/2 cup uncooked whole-wheat couscous
2 tablespoons egg white or egg substitute
Filling
10 ounces frozen chopped turnip greens
1 teaspoon olive oil
1/2 cup chopped onion
1 teaspoon minced garlic
4 ounces sliced lower-sodium, low-fat ham, diced
2 tablespoons shredded or grated Parmesan cheese
3/4 cup egg substitute
1/2 cup fat-free half-and-half
1/4 teaspoon ground nutmeg

Preheat the oven to 400°F. Lightly spray a 9-inch pie pan with cooking spray.

In a small saucepan, bring the water to a boil over medium-high heat. Stir in the couscous. Remove from the heat and let stand, covered, for 5 minutes, or until most of the water is absorbed.

Stir the egg white into the couscous. Spoon into the pie pan. Form a crust by spreading the mixture over the bottom and up the side, pressing to flatten. Bake for 10 minutes. Turn off the oven. Transfer the pie pan to a cooling rack and let the crust cool completely, about 30 minutes. After about 20 minutes, preheat the oven to 325°F.

Meanwhile, prepare the turnip greens using the package directions. Drain well in a colander, if needed. Transfer to a medium bowl.

In a small skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 5 minutes, stirring frequently. Stir in the garlic. Cook for 30 seconds, stirring occasionally. Stir the onion mixture and half the ham into the turnip greens. Spoon into the crust. Sprinkle with the remaining ham and Parmesan.

In a medium bowl, whisk together the egg substitute, half-and-half, and nutmeg. Pour into the pie pan. Bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean.

Nutrients per Serving
Calories                                   152
Total Fat                                  2.5 g
      Saturated Fat                    0.5 g
      Trans Fat                          0.0 g
      Polyunsaturated Fat          0.5 g
      Monounsaturated Fat        1.0 g
Cholesterol                              9 mg
Sodium                                    283 mg
Carbohydrates                        22 g
      Fiber                                  4 g
      Sugars                              3 g
Protein                                     13 g

Dietary Exchanges
1 starch
1 vegetable
1 lean meat

This recipe is reprinted with permission from Healthy Soul Food Recipes, Copyright © 2010 by the American Heart Association. Published by Publications International, Ltd. Look for Healthy Soul Food Recipes at grocery-store checkouts in May, while supplies last, and online at ShopHeart.org.


Sample Recipe - Healthy Soul Food (PTES 2009)

Soul Food 2009 Grilled Cajun-Style TilapiaServes 4; 3 ounces fish and 2 tablespoons sauce per serving

Ingredients
Cooking spray
Veggie Tartar Sauce
1/4 cup light mayonnaise
2 tablespoons diced green bell pepper
2 tablespoons diced celery
1 tablespoon diced red onion
2 teaspoons fresh lemon juice
**********
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
4 tilapia fillets (about 4 ounces each), rinsed and patted dry
1 tablespoon olive oil

Preheat the grill on medium high. Lightly spray a grilling rack for seafood, the rack of a broiler pan, or a 12-inch-square double layer of heavy-duty aluminum foil with cooking spray. If using the foil, poke several holes with the tip of a sharp knife.

In a small bowl, stir together the tartar sauce ingredients. Cover and refrigerate until needed.

In another small bowl, stir together the chili powder, onion powder, garlic powder, paprika, and cumin.

Place the fish on a cutting board or other flat surface. Lightly brush half the oil over the tops. Sprinkle about half the chili powder mixture over the fish. Using your fingertips, press the mixture so it adheres to the fish. Turn over. Repeat with the remaining oil and chili powder mixture.

Grill the fish for 4 to 5 minutes on each side, or until it flakes easily when tested with a fork. Serve with the tartar sauce.

Nutrients per Serving
Calories              197
Total Fat             10.5 g
   Saturated              2.5 g
   Trans                     0.0 g
   Polyunsaturated    3.5 g
   Monounsaturated  4.5 g
Cholesterol         62 mg
Sodium               181 mg
Carbohydrates   3 g
   Fiber                      1 g
   Sugars                  1 g
Protein                23 g

Dietary Exchanges
3 very lean meat
2 fat

This recipe is reprinted with permission from Healthy Soul Food, Copyright © 2009 by the American Heart Association. Published by Publications International, Ltd. Purchase Healthy Soul Food online  at www.shopheart.org.


Sample Recipe - Healthy Soul Food Recipes (PTES 2007)

Soul Food 2007 Hot Wings

Serves 4; 3 ounces chicken and 2 tablespoons sauce per serving

Ingredients
-2 tablespoons hot-pepper sauce, or to taste
-1 tablespoon fresh lemon juice
-2 teaspoons olive oil
-4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded
-Vegetable oil spray
-1 cup cornflake crumbs (about 2 cups flakes)
-1/4 cup fat-free or light sour cream
-1/4 cup low-fat buttermilk
-1/2 teaspoon garlic powder
-1/4 teaspoon dried dillweed, crumbled

Directions
In a large shallow bowl, stir together the hot-pepper sauce, lemon juice, and olive oil. Add the chicken and turn to coat. Cover and refrigerate for 30 minutes to 8 hours, turning occasionally if longer than 30 minutes. Discard the marinade.

Preheat the oven to 375°F. Lightly spray an 8-inch square baking pan with vegetable oil spray.

Put the cornflake crumbs on a plate. Turn the chicken to coat both sides. Transfer to the baking pan. Lightly spray the top of the chicken with vegetable oil spray. Bake for 30 minutes, or until the chicken is no longer pink in the center and the coating is crisp. Transfer to a serving plate.

Meanwhile, in a small bowl, whisk together the remaining ingredients. Cover and refrigerate until ready to serve. Spoon the sauce over the chicken or use as a dipping sauce.

Tip
Hot-pepper sauce made from cayenne peppers (a bit milder) or Tabasco peppers works well. Let your heat tolerance be your guide.

Nutrition Analysis (per serving)
Calories 220; Total Fat 4.0 g; Saturated 1.0 g; Polyunsaturated 0.5 g; Monounsaturated 2.0 g; Cholesterol 69 mg; Sodium 250 mg; Carbohydrates 16 g; Dietary Fiber 1 g; Sugars 3 g; Protein 29 g

Dietary Exchanges
1 starch; 3 very lean meat

This recipe is reprinted with permission from Healthy Soul Food Recipes, Copyright © 2007 by the American Heart Association. Published by Publications International, Ltd. Available online at www.shopheart.org.


Sample Recipe - The Best of Healthy Soul Food Recipes (2008 Hardcover)

SF HC Recipe ImageServes 4; 1 cup per serving

Ingredients
-4 cups fat-free, low-sodium chicken broth
-1 small carrot, thinly sliced
-4 large mustard green leaves, coarsely chopped (about 4 cups)
-2 medium Italian plum tomatoes, diced
-2 ounces diced lower-sodium, low-fat ham (about 1/4 cup)
-2 medium green onions, thinly sliced
-1 tablespoon imitation bacon bits
-1/8 teaspoon salt
-1/4 teaspoon crushed red pepper flakes

Directions
In a large saucepan, bring the broth and carrot to a simmer over medium-high heat. Reduce the heat and simmer, covered, for 5 minutes, or until the carrot is almost tender.

Stir in the remaining ingredients. Increase the heat to medium high and return to a simmer. Reduce the heat and simmer, covered, for 10 minutes, or until the greens are tender and the flavors blend. Ladle into soup bowls.

Nutrients per Serving
Calories               61
Total Fat              1.0 g
   Saturated Fat             0.0 g
   Polyunsaturated Fat    0.0 g
   Monounsaturated Fat  0.5 g
Cholesterol           6 mg
Sodium                297 mg
Carbohydrates      7 g
   Dietary Fiber            3 g
   Sugars                    3 g
Protein                 7 g

Dietary Exchanges
1 1/2 vegetable
1/2 very lean meat

This recipe is reprinted with permission from The Best of Healthy Soul Food Recipes, Copyright © 2008 by the American Heart Association. Published by Publications International, Ltd. Available at ShopPower.org.


Healthy Family Meals Cover

Amazon button
Published By: Clarkson Potter/Publishers, a division of Random House, Inc. 

Forget about “kid food” and “adult food”—think healthy food for the whole family. Geared to the nutritional needs and tastes of all ages, American Heart Association Healthy Family Meals helps you create meals that will appeal to every member of the family—and are good for them, too. The 150 all-new, family-focused recipes are supplemented by 80 color photographs. This new cookbook from the American Heart Association is the one cookbook every family needs.

Hardcover - ISBN: 978-0-307-45059-3 - $35.00

HRKL Cover

shopheart button
Due to popular demand, we've published a 36-page special edition of the Healthy Recipes Kids Love magazine cookbook. The cookbook includes many of the delicious recipes and beautiful photographs that were published in the original magazine. These American Heart Association recipes make cooking and eating at home fun and easy for the whole family!    
  • 20 kid-tested and kid-approved recipes
  • Updated information on the Alliance for a Healthier Generation
  • More than 10 beautiful recipe photographs
  • 10 parent tips to help children develop healthy habits

Retail Price: $3.99

Sample Recipes - Healthy Recipes Kids Love (2008 Special Edition)

HRKL Chicken Fingers Photo

Serves 4; about 3 ounces chicken and 1 tablespoon plus 1 1/2 teaspoons dipping sauce per serving

Ingredients
-1 cup fat-free or low-fat plain yogurt
-1 pound chicken tenders, all visible fat discarded
-Vegetable oil spray

Coating Mixture
-1/2 cup yellow cornmeal
-1/3 cup plain dry bread crumbs
-2 tablespoons all-purpose flour
-1 tablespoon plus 1 teaspoon shredded or grated Parmesan cheese
-1 teaspoon paprika
-1/2 teaspoon dried basil, crumbled
-1/2 teaspoon garlic powder
-1/4 teaspoon salt

Creamy Honey Mustard Sauce
-1/4 cup fat-free or light sour cream
-1 tablespoon plus 1 teaspoon Dijon mustard
-1 tablespoon honey

Directions
Put the yogurt in a medium bowl. Add the chicken, stirring to coat. Set aside.

Preheat the oven to 375°F. Lightly spray a baking sheet with vegetable oil spray.

In another medium bowl, stir together the coating mixture ingredients. Dip one piece of chicken at a time in the coating mixture, turning gently to coat. Arrange the chicken in a single layer on the baking sheet. Lightly spray the chicken with vegetable oil spray. Bake for 20 minutes, or until the chicken is no longer pink in the center and the coating is crisp.

Meanwhile, in a small bowl, whisk together the ingredients for the creamy honey mustard sauce.

Serve the chicken fingers with the sauce on the side.

Nutrition Analysis (per serving)
Calories 320; Total Fat 3.5 g; Saturated Fat 1.0 g; Polyunsaturated
Fat 0.5 g; Monounsaturated Fat 0.5 g; Carbohydrate 37 g; Sugar 11 g; Fiber 2 g; Cholesterol 71 mg; Protein 35 g; Sodium 477 mg

Dietary Exchange
2 Starch; 1/2 Skim Milk; 3 Very Lean Meat

This recipe is reprinted with permission from Healthy Recipes Kids Love, Copyright © 2008 by the American Heart Association. Published by Publications International, Ltd. Available at www.shopheart.org.


Quick and Easy Cover

Amazon button
Published By: Clarkson Potter/Publishers, a division of Random House, Inc. 

Think you don't have time to cook? With over 200 recipes that take 30 minutes or less to prepare, you can discover the joys of cooking at home without fuss or bother. Menu suggestions, shopping lists, and cooking tips make it a cinch to get a delicious and heart-healthy meal on the table fast.

Hardcover - ISBN: 0-609-80862-1- $15.95

Meals in Minutes Cover

Amazon button
Published By: Clarkson Potter/Publishers, a division of Random House, Inc. 

No more excuses. These easy-to-make recipes will inspire you to prepare delectable and healthful meals every night of the week. Each takes 20 minutes or less to prepare, so you'll have time to take care of your tastebuds and your heart—even when you have a busy schedule!

Hardcover - ISBN: 0-609-80977-6 - $15.95

Quick and Easy Meals Cover

Amazon button
Published By: Clarkson Potter/Publishers, a division of Random House, Inc. 

This collection of more than 200 recipes will help you put a delicious and healthy meal on the table night after night in just minutes. Many recipes, including more than 60 entrees, are ready in 25 minutes or less from start to finish, and American Heart Association Quick & Easy Meals also contains a wide variety of flavors and cuisines that appeal to today's eclectic tastes.

Hardcover - ISBN: 0-978-0-307-40758-0 - $26.99