New ACS Cookbook Offers Tasty, Good-For-You Recipes

New Healthy Eating Cookbook Cover

With 120 all-new recipes including Mini Twice-Baked Potatoes, Chicken Paillard with Arugula and Fennel, and Corn, Avocado, and Tomato Salad, The New Healthy Eating Cookbook, Fourth Edition can help home cooks and their families eat better without sacrificing flavor or taste.

The recipes were reviewed by the American Cancer Society’s medical and nutrition experts and emphasize fresh fruits and vegetables, whole grains, and lean protein. The New Healthy Eating Cookbook also includes tips on portion control, meal planning, healthy snacking, and reading nutrition labels.

“Good health starts with good nutrition, and this cookbook is a perfect resource,” said Colleen Doyle, managing director of nutrition and physical activity. “It’s filled with delicious recipes to please any palate and will remind readers that food can be healthy and also taste great and look beautiful.”

Author Jeanne Besser says the cookbook is appropriate for cooks of all levels of expertise who want to try new recipes and make healthy choices about the food they eat and serve. “Healthy eating doesn’t mean sacrificing flavor,” says Besser. “Anyone can use this book to create delicious meals that also happen to be good for you.”

For example, Corn, Avocado, and Tomato Salad can be served as a side dish or paired with tortilla chips for an appetizer. If you are using fresh corn, boil or steam 3 ears for 1 minute before cutting the kernels off the cob. If you don’t have fresh, use frozen (defrosted) or canned corn.

Recipe: Corn, Avocado, and Tomato Salad

Ingredients:

  • 2 cups corn
  • 1 cup grape tomatoes, halved
  • 1⁄2 small red onion, chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper
  • 1 avocado, cut into 1⁄2-inch pieces
  • 1⁄4 cup chopped fresh cilantro

In a bowl, combine the corn, tomatoes, onion, and jalapeño.

In a bowl, combine the lime juice, oil, and cumin (or put into a jar and shake well). Drizzle the dressing over the salad to lightly coat and stir gently to combine. Season with salt and pepper. Add avocado and cilantro and stir gently to combine.

Serves 4 to 6

Per Serving:

  • Calories......................................180
  • Calories from fat...........................90
  • Fat.............................................10 g
  • Saturated fat................................1.5 g
  • Trans fatty acids, total...................0 g
  • Polyunsaturated fat.......................1.5 g
  • Monounsaturated fat......................7 g
  • Cholesterol...................................0 mg
  • Sodium........................................10 mg
  • Carbohydrate................................23 g
  • Dietary fiber..................................5 g
  • Sugars.........................................6 g
  • Protein.........................................4 g

The American Cancer Society New Healthy Eating Cookbook, Fourth Edition, is available in both print and eBook formats from the American Cancer Society bookstore.

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