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American Heart Association Low-Salt Cookbook, 3rd Edition; American Heart Association No-Fad Diet.
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From the Hardcover edition.
Here’s the solution for what to take to potluck dinners.
8 ounces dried whole-grain lasagna noodles
1 pound lean ground skinless turkey breast
8 ounces button mushrooms, sliced
½ cup chopped onion
3 medium garlic cloves, minced
3 cups no-salt-added tomato sauce
2 teaspoons dried basil, crumbled
½ teaspoon dried oregano, crumbled
Pepper to taste
16 ounces fat-free cottage cheese
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
Dash of nutmeg
2 cups shredded or grated low-fat mozzarella cheese
Preheat the oven to 375°F. Lightly spray a 13 x 9 x 2-inch glass baking dish with cooking spray.
Prepare the noodles using the package directions, omitting the salt.
Meanwhile, in a large nonstick skillet over medium-high heat, stir together the turkey, mushrooms, onion, and garlic. Cook for 8 to 10 minutes, or until the turkey is no longer pink, stirring occasionally to turn and break up the turkey. Reduce the heat to low. Cook, covered, for 3 to 4 minutes, or until the mushrooms have released their liquid. Increase the heat to high. Cook, uncovered, for 2 to 3 minutes, or until the liquid evaporates.
Stir in the tomato sauce, basil, oregano, and pepper.
Reduce the heat to low. Cook for 5 to 6 minutes, or until heated through.
In a large bowl, stir together the cottage cheese, spinach, and nutmeg.
In the baking dish, layer one-third of the cooked noodles, one-half of the cottage cheese mixture, one-third of the turkey mixture, and one-third of the mozzarella.
Repeat the layers. Finish in order with the remaining noodles, turkey, and mozzarella.
Bake, covered, for 35 to 40 minutes, or until the casserole is heated through and the mozzarella is melted.
Total Fa t 3.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.0 g
Cholesterol 42 mg
Sodium 413 mg
Carbohydrates 33 g
Fiber 6 g
Sugars 9 g
Protein 30 g
1 ½ starch, 2 vegetable,
3 ½ very lean meat
From the Hardcover edition.
Bought to help answer the issue of hi cholesterol. Now looking forward to getting into some of the new diet ideasPublished 14 months ago by Garry Ferris
Recipes are Great. Only thing missing is pictures. Everyone likes a pictures of the items they are going to be cooking.Published 16 months ago by Alice Thompson
I bought this cook book to try and get started on a healthy eating track, but no picutes make it hard to get motivated.
The dishes themselves are easy to make. Read more
I would highly recommend this cookbook to anyone. It's a great way to make delicious meals that are low-fat.Published on Oct. 23 2002 by Samantha
I prefer to cook with just my imagination, but this is a terrific book when my inspiration and creativity needs a boost. Read morePublished on May 7 2002 by Glen Gillmore
Like many people these days, I'm trying to improve my diet... but I love good food! I've wasted my money on several "healthy" cookbooks only to find the recipes were... Read morePublished on May 6 2002 by Robert T. Nicholson
Short and sweet review. If you are reading this you've either discovered you have high cholesterol or you've been diagnosed with a ticker problem. Read morePublished on Feb. 17 2002 by Robert J. Morris
This book contains many delicious recipes that are simple to make. Moreover, there is a wonderful selection of appetizers, soups, salads, entrees, vegetable dishes, breads and... Read morePublished on Jan. 3 2000 by Penny M. Kris-Etherton, Ph.D., R.D.