By American Heart Association
Are you stressed over how one can feed your loved ones a nutritious meal on the finish of a protracted, busy day with out turning to comfort meals or the drive-through? Now, the nation’s such a lot relied on authority on heart-healthy dwelling provides a cookbook bursting with nourishing, flavorful recipes to delight the palates of relatives of every age. because the major dish is mostly the place to begin of meal making plans, greater than part the recipes during this booklet are for entrées. Here’s how they’re organized:• daily Dinners• Busy Nights• Plan-Aheads• prepare dinner as soon as, devour TwiceTo assist you contain extra greens, end result, and grains into your family’s vitamin, we’ve integrated Make It a Meal, a different function that means accompaniments–salads and soups, vegetable and grain part dishes, or even desserts–for a few of the major dishes.From the Hardcover variation.
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Additional info for American Heart Association Healthy Family Meals: 150 Recipes Everyone Will Love
Meanwhile, for the soup, heat a medium saucepan over medium heat for 2 minutes. Pour in the oil, swirling to coat the bottom. Add the onion. Reduce the heat to low. Cook for 8 minutes, or until the onion just begins to turn golden, stirring frequently. Add the ginger-root. Cook for 2 minutes, stirring constantly. Stir in the squash, cinnamon, ginger, allspice, and nutmeg. Increase the heat to medium and cook for 2 minutes, stirring constantly. Pour in the broth. Bring to a boil, still over medium heat, stirring frequently.
Drizzle with the oil. Sprinkle the coriander, salt, and pepper over the carrots and onion. Using your fingertips, rub in the oil and spices. Roast for 30 to 35 minutes, or until the carrots are deeply browned and tender when tested with a fork, stirring once halfway through. Meanwhile, in a medium saucepan, combine 1¼ cups water and the broth. Bring to a simmer over medium-high heat, about 6 minutes. Leave the pan on the burner but turn off the heat. Cover to keep warm. When the vegetables are roasted, scrape them into a food processor or blender.
Ball Managing Editor: Deborah A. Renza Senior Editor: Janice Roth Moss Science Editor/Writer: Jacqueline F. Haigney Assistant Editor: Roberta Westcott Sullivan Senior Marketing Manager: Bharati Gaitonde Recipe Developers Mary Ellen Evans Nancy S. D. D. D. Mini Chicken Pot Pies Contents Preface Introduction About the Recipes RECIPES Appetizers, Snacks, and Beverages Side Soups and Salads Main Dishes Everyday Dinners Seafood Poultry Meats Vegetarian Busy Nights Seafood Poultry Meats Vegetarian Plan-Aheads Poultry Meats Vegetarian Cook Once, Eat Twice Seafood Poultry Meats Vegetarian Vegetables and Side Dishes Breakfasts, Breads, and Brunches Desserts COOKING WITH YOUR KIDS Kids’ Recipes APPENDIXES Appendix A: Good Choices in the Grocery Store—the Educated Shopper Appendix B: Good Choices in the Kitchen—the Smart Cook Appendix C: Good Choices Away from Home—the Best of Eating Out Appendix D: Good Choices for Choosy Eaters—Tips for Feeding Toddlers to Teens Index Preface The role nutrition plays in the overall health of our children has emerged as one of our nation’s top concerns.