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Are you stressed out over how to feed your family a nutritious meal at the end of a long, busy day without turning to convenience foods or the drive-through? Now, the nation’s most trusted authority on heart-healthy living presents a cookbook bursting with nourishing, flavorful recipes to please the palates of family members of all ages. Since the main dish is usually the starting point of meal planning, more than half the recipes in this book are for entrées.
Here’s how they’re organized:
· Everyday Dinners
· Busy Nights
· Cook Once, Eat Twice
To help you incorporate additional vegetables, fruits, and grains into your family’s diet, we’ve included Make It a Meal, a special feature that suggests accompaniments–salads and soups, vegetable and grain side dishes, and even desserts–for many of the main dishes.
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The AMERICAN HEART ASSOCIATION is the nation’s premier authority on heart health. Its bestselling library of cookbooks and guides includes American Heart Association Low-Fat, Low-Cholesterol Cookbook, Fourth Edition; The New American Heart Association Cookbook, Seventh Edition; American Heart Association No-Fad Diet; American Heart Association Low-Salt Cookbook, Third Edition; American Heart Association Meals in Minutes Cookbook; American Heart Association Low-Calorie Cookbook; and American Heart Association Quick & Easy Cookbook.
Serves 4; 2 tacos per serving
Start to Finish: 25 minutes
Tasty seafood tacos are all the rage, and since you can buy peeled and deveined shrimp either fresh or frozen, these are super-easy to prepare.
1/2 cup fat-free sour cream
2 tablespoons snipped fresh cilantro
1 teaspoon canola or corn oil
13 to 14 ounces peeled raw shrimp, rinsed and patted dry
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
2 medium garlic cloves, minced
8 6-inch corn tortillas
2 cups shredded lettuce, such as romaine or iceberg
1 small tomato, diced
2 tablespoons sliced black olives
In a small bowl, stir together the sour cream and cilantro. Cover and refrigerate until ready to use. In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Add the shrimp to the pan. Sprinkle the chili powder and cumin on the shrimp. Sprinkle with the garlic. Cook for 3 to 4 minutes if using large shrimp, or 2 to 3 minutes if using small, or until the shrimp are pink on the outside, stirring occasionally. Remove from the heat. Using the package directions, warm the tortillas. Put the tortillas on a flat surface. Sprinkle with the lettuce, tomato, and olives. Spoon the sour cream mixture on each. Top with the shrimp. Fold 2 opposite sides of the tortilla toward the center. If you prefer a dramatic presentation instead, place 2 unfolded tacos side by side on a dinner plate. Fold each in half. Push a 6-inch wooden skewer through both tacos near the tops to hold them together. Repeat with the remaining tacos. Your family will be able to remove the skewers easily before eating the tacos.
Nutrition Analysis (per serving)
Total Fat 3.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.5 g
Cholesterol 173 mg
Sodium 308 mg
Carbohydrates 21 g
Fiber 2 g
Sugars 4 g
Protein 22 g
3 very lean meat
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Book Description Harmony. Hardcover. Condition: New. 0307450597 Ships promptly from Texas. Seller Inventory # Z0307450597ZN
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