Wednesday, August 10, 2011

The Heart Truth Campaign

As you might have figured out by now, I tend to pull my recipes from a variety of sources. As long as it looks easy, interesting and meets my eating requirements, I don't really care where it comes from.

Tonight's main course recipe is from an ad. The source is "A Ladies Home Journal Health Dose Advertising Section"  and was sponsored by The Heart Truth Campaign.

Upon further investigation, I learned The Heart Truth is a campaign to make women more aware of the dangers of heart disease. You've probably seen the red dress symbol before:

The ad includes info on how you can keep the "heart" in family favorites, such as:
  • Cooking with low-fat, fat-free, nonfat dry or evaporated fat-free milk
  • Bake or cook with 3 egg whites and 1 egg yolk instead of 2 whole eggs
  • Use herbs and spices instead of salt and choose low or reduced sodium bouillon and broths
  • Choose lean cuts of meat
  • Remove skin from poultry before cooking
  • Use fat-free or low-fat dressing, yogurt, mayo
  • For chocolate desserts, use 3 tbsp of cocoa for every ounce of baking chocolate.
I love this campaign! I don't have the most awesome of family heart histories, which is one big reason why I try to select recipes that are cleaner and healthy. The website is chock full of information special events, etc., btw, in case you are interested.

Baked Salmon Dijon
Source: The Heart Truth

  • 1c fat-free sour cream
  • 2 tsp dried dill (skipped - thought we had it, we don't)
  • 3 tbsp chopped scallions
  • 2 tbsp Dijon mustard
  • 2 tbsp lemon juice
  • cooking spray
  • Six 4oz portions of salmon fillets (I used frozen, store-bought salmon)
  • 1/2 tsp garlic powder
  • 1/2 tsp pepper (skip - don't like pepper)

  • Preheat oven to 400 degrees F
  • Whisk sour cream, dill, scallions, mustard and lemon juice in a small bowl to blend.
  • Lightly coat baking sheet with cooking spray.
  • Place salmon, skin side down, on the baking sheet. Sprinkle salmon with garlic powder and pepper, then spread with sauce.
  • Bake until each is opaque in the center and flakes easily with a fork in the thickest part - about 20 minutes (to an internal temp of 145 degrees F).
Yield: 6 servings, 4oz salmon per serving
Per serving: 196 cals; 7g total fat (2g sat); 76mg cholesterol; 229mg sodium; less than 1g total fiber; 27g protein; 5g carbs; 703mg potassium.

We also had Truffle Roasted Potatoes
Source: Cooking Light, May 2011

  • 2 (20oz) packages refrigerated red potato wedges (I used fresh potatoes and just chopped them)
  • 2 tbsp olive oil
  • 1 tbsp minced garlic
  • 1/2 tsp kosher salt (skip)
  • 1/2 tsp black pepper (skip)
  • 1 tbsp white truffle oil
  • 2 tsp fresh thyme leaves
  • Preheat oven to 450 degrees F.
  • Place potatoes on a jelly-roll pan; drizzle with olive oil, and sprinkle with garlic, salt sand pepper. Toss well to combine.
  • Bake for 35 minutes or until potatoes are browned and tender.
  • Remove from oven, drizzle potatoes with truffle oil and sprinkle with thyme. Toss gently to combine.
Yield: 8 servings; serving size about 3/4 c.
Per serving: 134 cals; 5.1g fat (sat 0.7g, mono 3.7g, poly 0.5g); 3.6g protein; 18g carb; 3.6g fiber; 0mg cholesterol; 0.8mg iron; 269mg sodium; 3mg calcium

First up - the truffle potatoes. I have never used truffle oil before, so I was kind of excited to taste it - even though it is super-expensive ($15 for a SMALL bottle). As soon as I opened it, I was instantly reminded of the delish truffle chips appetizer at Jekyll's Kitchen. The potatoes were good, and a little truffle oil goes a long way. Maybe not worth $15, but still a nice flavor. The kid even ate all but one of his potatoes - a really major accomplishment, esp when there have been screaming fits re: potatoes in our house in the past (kid, not hubs). We all enjoyed the salmon - super easy to prepare. There was a ton of sauce/topping leftover, even though I put a decent amount on the salmon.

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