Special Diet Cookbooks

Diabetes Meals for Two Cover

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Take an active roll in managing your diabetes. Visit our Diabetes web page now!

Published by: the American Heart Association and the American Diabetes Association.

The American Diabetes Association and the American Heart Association have joined forces again to create Diabetes & Heart Healthy Meals for Two: Over 170 Delicious Recipes that Help You (Both) Eat Well and Eat Right. This newest collaboration focuses on recipes that make only two servings. Because so many adults with diabetes are older, two-serving meals are perfect for those without children in the house, as well as for those living alone who want to keep leftovers to a minimum.

Trade Paperback - $18.95
ISBN 13: 978-1-58040-305-4

DiabetesOldVersion

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Take an active role in managing your diabetes. Visit our Diabetes web page now!
Published by: the American Heart Association and the American Diabetes Association

If you have diabetes, your risk of heart disease or stroke increases dramatically. If you have diabetes combined with other risk factors—such as high blood pressure or cholesterol—your risk is even greater. The good news, however, is that the same things that are good for diabetes are good for your heart.  

The Diabetes & Heart-Healthy Cookbook, a joint publication from the American Heart Association and the American Diabetes Association, offers more than 160 delicious recipes based on the nutrition recommendations of these two trusted health authorities. With this book in your kitchen, you will enjoy eating wisely to both protect your heart and manage your diabetes.

Trade Paperback - $16.95
ISBN 1-58040-180-5

 

Diabetes & Heart Healthy Meals for Two - Sample Recipes

Serves 2; 3 ounces steak and 1/2 cup vegetables per serving

Preparation time: 10 minutes

Slow braising is the key to successfully tenderizing very lean eye-of-round steaks. Zesty spices and an aromatic vegetable mixture give this dish its Cajun-Creole zip.

2 teaspoons salt-free Cajun-Creole seasoning blend
2 eye-of-round steaks (about 4 ounces each), all visible fat discarded
2 teaspoons olive oil
1/2 14.5-ounce can no-salt-added diced tomatoes, undrained (about 1 cup)
1/4 cup water
1/2 medium green bell pepper, chopped
1/2 medium rib of celery, cut into 1/2-inch slices
2 tablespoons chopped onion
1 medium garlic clove, minced
1/4 teaspoon salt

1.  Sprinkle the seasoning blend over both sides of the steaks.
 

2.  In a medium skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the steaks for 2 minutes on each side, or until browned. Transfer to a plate.

3.  In the same skillet, stir together the tomatoes with liquid, water, bell pepper, celery, onion, garlic, and salt. Add the steaks. Spoon the sauce over the steaks. Bring to a simmer. Reduce the heat and simmer for 1 hour 15 minutes, or until tender.

Time-Saver: If you are pressed for time, you can serve the steaks after about 45 minutes of simmering. They should be tender enough by then, though they will be even better with the full simmering time.

Exchanges/Choices
2 Vegetable
3 Lean Meat
1 Fat

Calories                    225
   Calories from Fat        70
Total Fat                   8.0 g
   Saturated Fat             1.9 g
   Trans Fat                   0.0 g
   Polyunsaturated Fat    0.7 g
   Monounsaturated Fat  4.9 g
Cholesterol               50 mg
Sodium                    390 mg
Total Carbohydrate  10 g
   Dietary Fiber               3 g
   Sugars                       6 g
Protein                      28 g

This recipe is reprinted with permission from Diabetes & Heart Healthy Meals For Two, Copyright © 2008 by the American Heart Association and the American Diabetes Association. Published by the American Diabetes Association. Available from booksellers everywhere.

Diabetes & Heart Healthy Meals - Sample Recipes

Serves 4; 3 ounces fish and 2 tablespoons salsa per serving

Ingredients
Vegetable oil spray

Salsa
1 medium mango, chopped
1 cup chopped fresh peeled peaches or 8-ounce can light peaches in
    extra-light syrup, drained and chopped
3 tablespoons chopped red onion
1 small fresh jalapeño pepper, seeds and ribs discarded, chopped, or
    1/2 teaspoon bottled pickled jalapeño juice
1/4 cup snipped fresh cilantro or fresh Italian (flat-leaf) parsley
1 teaspoon grated lime zest
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin

Salmon
4 salmon fillets with skin (5 to 6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper (white preferred)

Directions
Lightly spray a grill rack with vegetable oil spray. Preheat the grill to medium-high.

In a medium bowl, stir together the salsa ingredients.

Rinse the fish and pat dry with paper towels. Season with the salt and pepper.

Grill the salmon with the skin side up for 4 minutes, or until browned. Using a spatula, turn the fish over. Grill for 3 to 4 minutes, or until the fish flakes easily when tested with a fork.

To serve, place the fish with the skin side down on plates. Spoon the salsa on top or to the side of the fish.

Nutrition Analysis (per serving)
Calories 304; Calories from Fat 112; Total Fat 12 g; Saturated Fat 2.2 g; Polyunsaturated Fat 2.8 g; Monounsaturated Fat 6.0 g; Cholesterol 96 mg; Sodium 222 mg; Total Carbohydrate 17 g; Dietary Fiber 2 g; Sugars 13 g; Protein 31 g

Dietary Exchange
4 lean meat; 1 fruit

This recipe is reprinted with permission from the Diabetes & Heart Healthy Cookbook, Copyright © 2004 by the American Heart Association and the American Diabetes Association. Published by the American Diabetes Association. Available from booksellers everywhere.



LFLC 4 Cover

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

 From tempting appetizers to luscious desserts, the fourth edition of the Low-Fat, Low-Cholesterol Cookbook includes more than 200 easy-to-prepare dishes. In addition to delicious recipes, the book contains the latest recommendations on how to control cholesterol levels with diet and lifestyle and information on the role of trans and saturated fat (including nutritional values for every recipe) as well as the risk factors and warning signs of heart attack and stroke.

Hardcover - $25.95
ISBN: 978-0-307-40755-9

Low-Fat, Low-Cholesterol 4th Edition - Sample Recipe

Serves 4

 

Ingredients
Vegetable oil spray
4 boneless, skinless chicken breast halves (about 4 ounces each), all
     visible fat discarded

Stuffing
7 ounces fat-free or reduced-fat ricotta cheese
2 ounces soft goat cheese
2 tablespoons snipped fresh parsley or 2 teaspoons dried, crumbled
1 tablespoon snipped fresh chives or chopped green onions (green part
     only)

Sauce
8-ounce can no-salt-added tomato sauce
2 teaspoons salt-free Italian herb seasoning
1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried, crumbled
1 medium garlic clove, minced
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper

 

Directions
Preheat the oven to 350°F. Lightly spray a 1-quart casserole dish with vegetable oil spray. In a small bowl, stir together the stuffing ingredients. In another small bowl, stir together the sauce ingredients.

Put the chicken with the smooth side up between two pieces of plastic wrap. Using a tortilla press, the smooth side of a meat mallet, or a rolling pin, lightly flatten the breasts to a thickness of 1/4 inch, being careful not to tear the meat.

Spoon about one quarter of the stuffing down the middle of each breast. Starting with the short end, roll up the breast jelly-roll style. Place the breast in the prepared casserole dish with the seam side down (no need to secure with toothpicks). Repeat with the other breasts. Spoon the sauce over the breasts.

Bake, covered, for 40 to 45 minutes, or until the chicken is no longer pink in the center.

Nutrition Analysis (per serving)
Calories 236; Total Fat 5.5 g; Saturated Fat 3.5 g; Polyunsaturated Fat
0.5 g; Monounsaturated Fat 1.5 g; Cholesterol 81 mg; Sodium 481 mg; Carbohydrates 7 g; Fiber 1 g; Protein 36 g

This recipe is reprinted with permission from the American Heart Association Low-Fat, Low-Cholesterol Cookbook, Third Edition, Copyright © 2005 by the American Heart Association. Published by Clarkson Potter/Publisher, a division of Random House, Inc. Available at booksellers everywhere.


 Low Salt 3 Cover
 
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Published by: Clarkson Potter/Publishers, a division of Random House, Inc.

The American Heart Association Low-Salt Cookbook, 3rd Edition, proves that a low-salt diet not only is good for you but is delicious, too. Encompassing everything from appetizers and soups to entrées and desserts, this cookbook is a wonderful collection of more than 200 scrumptious low-sodium recipes—50 of them brand-new to this edition. With the latest  information and tips on substituting ingredients, avoiding hidden sodium, and dining out, as well as new original illustrations, the American Heart Association Low-Salt Cookbook, 3rd Edition, makes it easy to shake the salt habit—and enjoy the results!

Hardcover - $23.95
ISBN 1-4000-9761-4

Low-Salt, Third Edition - Sample Recipes

Serves 4; 3 ounces meat and 1/2 cup topping per serving

Experience the essence of the Mediterranean right in your own home with this excellent entree.

Ingredients

2 medium garlic cloves, minced
1 teaspoon dried oregano, crumbled
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon pepper
1 pound boneless top sirloin steak, all visible fat discarded, cut into 4 pieces
Topping
2 cups grape tomatoes or cherry tomatoes, halved
2 tablespoons chopped kalamata olives, rinsed and drained
2 tablespoons crumbled reduced-fat feta cheese, rinsed and drained
1 tablespoon red wine vinegar
**********
Vegetable oil spray

Cooking Instructions

In a large airtight plastic bag, combine the garlic, oregano, lemon zest, lemon juice, and pepper. Add the steak and turn to coat. Seal the bag and refrigerate for 30 minutes to 8 hours, turning occasionally.

Meanwhile, in a medium bowl, stir together the topping ingredients. Cover and refrigerate until ready to serve.

Drain the steaks. Discard the marinade.

Heat a large nonstick skillet over medium-high heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Cook the steaks for 4 to 5 minutes on each side, or until the desired doneness. (Or grill or broil 5 to 6 inches from the heat as directed.)

To serve, place each steak on a plate. Spoon the topping over each serving.

Nutrition Analysis (per serving)

187Calories
6.0 gTotal Fat
2.0 gSaturated Fat
0.0 gTrans Fat
0.5 gPolyunsaturated Fat
2.5 gMonounsaturated Fat
48 mgCholesterol
145 mgSodium
6 gCarbohydrates
1 gFiber
3 gSugar
26 gProtein
23 mgCalcium
565 mgPotassium

Dietary Exchanges

1 vegetable, 3 lean meat

This recipe is reprinted with permission from the American Heart Association Low-Salt Cookbook, 3rd Edition, Copyright © 2006 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.