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PUBLISHED: 3:48 PM on Wednesday, August 29, 2007
September set as National Cholesterol Education Month
September is National Cholesterol Education Month.

If you are like many Americans, you might not be taking care of your heart as you should.

Heart disease, including stroke, is the leading cause of the death in the United States.

Although heart disease remains the number one killer of Americans, there are changes you can make NOW that will prevent it from affecting you and your family.

Nutrition plays a valuable role in the prevention of heart disease.

Obesity, high blood pressure and high cholesterol are three major risk factors for heart disease, and eating the right foods is essential to keeping them in check.

Eating the right foods can prevent heart disease, control blood pressure and keep your weight healthy.

"The Cardiac Recovery Cookbook" provides heart-healthy and delicious recipes. By altering a few simple ingredients to reduce sodium, saturated fat, cholesterol and calcium, family favorites will be transformed into healthful dishes - without sacrificing flavor!

This September, when the breeze gets cooler and you feel like having a warm, soothing, comfort food, try this heart-healthy recipe that is sure to satisfy.

Here's a creamy chowder without the cream - or fat!

Corn Chowder

INGREDIENTS:

1 Tbsp vegetable oil

2 Tbsp celery, finely diced

2 Tbsp onion, finely diced

2 Tbsp green pepper, finely diced

1 package (10 oz) frozen whole kernel corn

1 cup raw potatoes, peeled, diced in -inch pieces

tsp salt

To taste black pepper

tsp paprika

2 cups low-fat or skim milk

2 Tbsp flour

2 Tbsp fresh parsley, chopped

INSTRUCTIONS:

1) Heat oil in medium saucepan. Add celery, onion, and green pepper, and saute for 2 minutes.

2) Add corn, potatoes, 1cup of water, salt, pepper, and

paprika. Bring to a boil, then reduce heat to medium. Cook covered for about 10 minutes or until potatoes are tender.

3) Place cup of milk in a jar with tight fitting lid.

Add flour and shake vigorously.

4) Gradually add milk-flour mixture to cooked vegetables.

Then add remaining milk.

5) Cook, stirring constantly, until mixture comes to a boil and thickens. Serve garnished with chopped fresh parsley.


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