Copyright © 1990, 2001, 2006, 2011 by American Heart Association No book, including this one, ca n ever replace the services of a doctor in providing information about your heal th. You should check with your doctor before using the information in this or any other health-related book. All rights reserved. Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New Yo York. rk. www.crownpublishing.com www.clarksonpotter.com CLARKSON POTTER is a trademark an d POTTER with colophon is a registered trademark of Random House, Inc. Previous editions of this work were published in the United States by Times Books, New York, in 1990, and by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York, in 2001 a nd 2006 . Your contributions to the American Heart A ssociation support research that helps make publications like this possible. For more information, call 1-800-AHA-USA1 (1-800-242-8721) or contact us online at www.heart.org. Library of Congress Cataloging-in-Publication Data American Hear t Association low-salt cookbook : a complete guide to reducing sodium and fat in your diet.—4th ed. p. cm. Includes index. 1. Salt-free diet—Recipes. I. American Heart Association. II. Title: Low-salt cookbook. RM237.8.S73 2011 641.5´6323—dc22 2010030166 ISBN 978-0-307-40762-7 Printed in the United States of America Cover photography by Ben Fink Cover design by Laura Palese 10 9 8 7 6 5 4 3 2 1 Fourth Edition
CORN AND GREEN CHILE SOUP Ready in no time, this chunky and spicy soup requires very little cleanup. SERVES 4
| heaping ¾ cup per serving
In a medium saucepan, stir together the corn, milk, green chiles, cumin, pepper, and cayenne. Bring just to a simmer over medium heat, stirring frequently. Remove from the heat. Stir in the bell pepper, green onions, and margarine. Serve sprinkled with the Cheddar.
16 ounces frozen whole-kernel corn, thawed 12 ounces fat-free evaporated milk 2 ounces chopped green chiles, drained ¼ to ½ teaspoon ground cumin ¼ teaspoon pepper ¹⁄ 8 teaspoon cayenne (optional)
COOK’S TIP ON THAWING FROZEN
veget ables quickly, quickl y, VEGETABLES To thaw frozen vegetables put them in a colander and run them under cold water until thawed. Shake off the excess water and drain well.
½ medium red bell pepper, finely chopped (optional) 3 medium green onions, finely chopped 2 teaspo teaspoons ons light tub margarine ¼ cup shredded fat-free sharp Cheddar cheese
PER SERVING calories 208 total fat 2.0 g saturated 0.5 g
cholesterol 5 mg sodium 256 mg carbohydrates 38 g
protein 13 g calcium 358 mg potassium 658 mg
dietary exchang exchanges es
1½ starch 1 fat-free milk
