The American Heart Association (AHA), has recently started offering “Cookbooks” that offer up a healthy alternative to fast food and other time-constrained meals. Below, you can find a link to the American Heart Association’s website which includes information on how to purchase the book. The press release can be found after the break.
American Heart Association Announces New Slow Cooker Cookbook
Fall is a busy season for families getting back into the groove after summer break. Trying to balance work schedules and after-school activities can take priority over eating healthy meals at home. The new American Heart Association Healthy Slow Cooker Cookbook can help busy families create delicious meals that are ready when they get home.
Today, about one in three American kids and teens is overweight or obese. Many parents opt for convenience in an effort to save time and money at dinner by ordering takeout or buying packaged foods. The Healthy Slow Cooker Cookbook makes creating a healthy home-cooked meal easy—even on the busiest of days.
Beginning September 18, the 256-page Healthy Slow Cooker Cookbook will be available in bookstores and online wherever books are sold. It includes 200 easy-to-follow recipes that will help get a heart-healthy meal on the table with minimal preparation. All the dishes featured in the cookbook—including Shrimp Jambalaya, Chicken Tortilla Soup and Cinnamon Quinoa with Peaches—meet the American Heart Association’s dietary recommendations.
Prepare everything from appetizers to desserts from a variety of cuisines. Recipes include braised curry-rubbed chicken, Cioppino, a saucy white wine and tomato base with tender scallops, mussels, and bite-size pieces of mild fish. Vegetables, beans, and beef stew together to make for a mouthwatering rustic country cassoulet, and chopped zucchini, tomato, basil along with bulgur and provolone cheese are packed into Italian artichoke-stuffed bell peppers.
The AHA says the best way to ensure good food comes out of your cooker is to put only good-for-you ingredients into it. What to do with all that extra time saved in the kitchen? The AHA recommends talking a heart-healthy walk with your friends and family.
“The Healthy Slow Cooker Cookbook is the perfect solution for individuals on-the-go and gives consumers the opportunity to make a nutritious meal they can enjoy while saving time and money,” said Carolyn Torella, AHA spokesperson, “And that leaves more time for heart-healthy activities like walking for 30 minutes.”
For more information on the Healthy Slow Cooker Cookbook, and other cookbooks from the American Heart Association, visit www.heart.org/cookbooks.
Serves 4; 1 1/2 cups per serving
Slow cooker size/shape: 3- to 4 1/2-quart round or oval
Slow cooking time: 5 to 6 hours on low plus 30 minutes on high, OR
2 1/2 to 3 hours on high plus 30 minutes on high
The word “jambalaya” is thought to come from jambon, the French word for ham. It’s a given, then, that ham is one of the primary ingredients of jambalaya; however, you don’t need much when you use smoked ham and chop it finely to distribute its distinct flavor throughout the dish.
1 14.5-ounce can no-salt-added tomatoes, undrained
1 cup water (if cooking on low) or 1 1/2 cups water (if cooking on high)
1/2 cup finely chopped onion
1 medium rib of celery, sliced crosswise
1 small green bell pepper, chopped
2 ounces lower-sodium, low-fat smoked ham, all visible fat discarded, finely chopped (about 1/3 cup)
2 teaspoons dried parsley, crumbled
1 teaspoon dried oregano, crumbled
2 medium garlic cloves, minced
1/2 teaspoon dried thyme, crumbled
1/8 to 1/4 teaspoon cayenne
1 medium dried bay leaf
8 ounces raw medium shrimp, thawed if frozen, peeled, rinsed, and patted dry
1 cup frozen cut okra, thawed
1 cup uncooked instant brown rice
1/4 cup snipped fresh parsley
In the slow cooker, stir together the tomatoes with liquid, water, onion, celery, bell pepper, ham, parsley, oregano, garlic, thyme, cayenne, and bay leaf. Cook, covered, on low for 5 to 6 hours or on high for 2 1/2 to 3 hours, or until the vegetables are tender.
If using the low setting, change it to high. Quickly stir in the shrimp, okra, and rice and re-cover the slow cooker. Cook for 30 minutes, or until the rice is tender. Discard the bay leaf. Serve the jambalaya sprinkled with the parsley.
Nutrition Analysis (per serving)
Total Fat 2.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 g
Cholesterol 78 mg
Sodium 472 mg
Carbohydrates 30 g
Fiber 4 g
Sugars 7 g
Protein 14 g
1 1/2 starch
1 1/2 lean meat
This recipe is reprinted with permission from American Heart Association Healthy Slow Cooker Cookbook, Copyright © 2012 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.