dear cooks,

In today's hectic world, the quest to put a healthy meal on the table for your family each night is more important than ever—but you don't have to drive yourself crazy accomplishing it. In the American Heart Association's Healthy Family Meals, the nation's most trusted authority on heart-healthy living takes the guesswork and the stress out of creating delicious, nutritious meals with 150 all-new recipes, most of which can be made in 30 minutes or less. Appetizers, salads, everyday dinners, busy-night meals, plan-aheads, "cook once, eat twice" meals, breakfasts, desserts—they're all in here, captured in beautiful four-color photographs for the first time in an AHA cookbook. The whole family will love these recipes, such as Green Noodles and Ham, Roasted Sweet Potato Fries, Mini Chicken Pot Pies, and Strawberry Patch Salad. Also in this book: strategies for smarter, healthier grocery shopping; dietary recommendations; and tips for dealing with picky eaters.

about the book

Since the American Heart Association published its first cookbook in 1973, dozens of health and diet trends have come and gone. Throughout this time, the Association, the foremost authority on heart health, has set the standard for nutritious eating. With millions of copies already in print, the Association's flagship cookbook, The New American Heart Association Cookbook, is back—and better than ever. In today's climate of confusing and often contradictory dietary trends, the American Heart Association once again rises above the fray and presents credible, easy-to-understand information about maintaining a healthy heart—and delicious recipes that make it simple to follow that advice at every meal.

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Shrimp Tacos

Serves 4; 2 tacos per serving

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.

• ½ 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
• ½ teaspoon chili powder
• ½ 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)
Calories 206
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

Dietary Exchanges
1½ starch
3 very lean meat

happy cooking!