Complete Guide to Reducing Sodium and Fat in Your Diet by American Heart Association (Manufactured by), Aha

From the Publisher

This revised and expanded third edition of the American Heart Association Low-Salt Cookbook is an indispensable resource for sodium-watchers.

The statistics are in—65 million Americans have high blood pressure, and nearly 5 million suffer from congestive heart failure. Whether you have these health problems now or want to avoid having them in the future, keeping your sodium intake low is one of the best ways to help your heart.

The human body requires sodium to function properly, but if you are like most other Americans, you consume about ten times more than you need. If that’s because you think low-sodium food means low flavor, think again! The American Heart Association shows here that a low-salt diet is not only good for you but delicious, too.

Encompassing everything from appetizers and soups to entrées and desserts, the American Heart Association Low-Salt Cookbook, 3rd Edition, is a wonderful collection of more than 200 scrumptious low-sodium recipes—50 of them brand-new to this edition. Whether you’re in the mood for a beloved classic dish or an up-to-the-minute future favorite, you’ll find just the thing to please your palate—and you’ll learn that shaking the salt habit is easier than ever before.

The American Heart Association knows that food is one of life’s great pleasures and that no one should have to sacrifice tasty meals for a healthful lifestyle. This new edition of one of its classic cookbooks is the perfect guide to making flavorful, satisfying low-sodium food. With the latest dietary information and tips on substituting ingredients, avoiding hidden sodium, and dining out,the American Heart Association Low-Salt Cookbook, 3rd Edition, will help you follow a low-sodium diet—and thoroughly enjoy it.


More than 200 low-sodium recipes, including:

Appetizers such as Hot and Smoky Chipotle-Garlic Dip; Spinach-Artichoke Hummus

Soups such as Onion Soup with Cheesy Pita Crisps; Corn and Green Chile Soup

Meats such as Caribbean Jerk Pork; Sirloin with Red Wine and Mushroom Sauce

Seafood such as Cajun Snapper; Halibut with Cilantro Pesto

Vegetarian Entrées such as Fettuccine Alfredo; Cheese-Topped Stuffed
Eggplant

Salads such as Balsamic-Marinated Vegetables; Tomato-Artichoke Toss

Poultry such as Tarragon Turkey Medallions; Cumin-Lime Chicken

Breads and Breakfast Dishes such as Rosemary Rye Bread; Oatmeal-Banana Waffles with Strawberry Sauce

Desserts such as Denver Chocolate Pudding Cake; Lemon Cream with Raspberries and Gingersnap Topping

Side Dishes such as Scalloped Potatoes; Parmesan-Lemon Spinach

The American Heart Association is the nation’s most trusted authority on cardiovascular health. Its bestselling library of books includes:

•American Heart Association No-Fad Diet
•The New American Heart Association Cookbook, 7th Edition
•American Heart Association Low-Fat, Low-Cholesterol Cookbook, 3rd Edition
•American Heart Association Low-Calorie Cookbook
•American Heart Association Quick & Easy Cookbook
•American Heart Association Meals in Minutes Cookbook
•American Heart Association One-Dish Meals

Product Details

• Read an Excerpt
• Read a Sample Chapter

Read an Excerpt

Read a Sample Chapter

American Heart Association Low-Salt Cookbook, 3rd Edition

Random House

All right reserved.

ISBN: 1400097614

Chapter One

Tarragon Turkey Medallions
A Recipe from American Heart Association Low Salt Cookbook, 3rd Edition
Preparation of this entrée is very fast paced, so have your side dishes ready before you begin cooking it. Mixed salad greens topped with Cider Vinaigrette and Rice and Vegetable Pilaf make good accompaniments.
Ingredients:
• 2 tablespoons fresh lemon juice
• 2 tablespoons water
• 1-1/2 teaspoons fresh tarragon leaves or 1⁄2 teaspoon dried, crumbled
• 1 medium garlic clove, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1-pound turkey tenderloin, all visible fat discarded
• Vegetable oil spray
• 2 teaspoons olive oil
Serves 4
(3 ounces turkey per serving)
To Prepare:
In a small bowl, whisk together the sauce ingredients. Set aside.
Cut the turkey crosswise into 1/4-inch slices.
Lightly spray a large nonstick skillet with vegetable oil spray. Heat over high heat. Add the oil and swirl to coat the bottom. Cook the turkey slices in a single layer for 2 minutes. Turn the turkey and cook for 3 minutes, or until no longer pink in the center. Transfer the turkey to a serving plate.
Pour the sauce mixture into the skillet. Cook for 15 to 20 seconds, or until the mixture reducesto 2tablespoons, stirring constantly with a flat spatula.
To serve, drizzle the sauce over the turkey.
Variation:
Tarragon Pork Medallions
Substitute a 1-pound pork tenderloin for the turkey; cook as directed above.
Nutrition Information:
Turkey Medallions
(per serving)
Calories 149
Total Fat 3.5 g
-Saturated 0.5 g
-Polyunsaturated 0.5 g
-Monounsaturated 2 g
Cholesterol 77 mg
Sodium 196 mg
Carbohydrates 1 g
-Fiber 0 g
-Sugars 0 g
Protein 27 g
Calcium 17 mg
Potassium 265 mg

Dietary Exchanges:
3 very lean meat
Pork Medallions
(per serving)
Calories 155
Total Fat 6 g
-Saturated 1.5 g
-Polyunsaturated 0.5 g
-Monounsaturated 3 g
Cholesterol 63 mg
Sodium 191 mg
Carbohydrates 1 g
-Fiber 0 g
-Sugars 0 g
Protein 23 g
Calcium 9 mg
Potassium 366 mg

Dietary Exchanges:
3 lean meat

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Excerpted from American Heart Association Low-Salt Cookbook, 3rd Edition
by American Heart Association Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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