The FH Foundation is pleased to introduce the FH Family Cookbook, a collection of favorite heart healthy recipes from the Familial Hypercholesterolemia Community. The result of an amazing FH Community effort, recipes were contributed by individuals with FH, their family and friends, as well as dedicated healthcare professionals who treat FH.
While there is no “FH diet,” a low-fat heart healthy diet is recommended for individuals with FH. All recipes in the cookbook are 20% fat or less and have been reviewed by a dietician.
Cookbooks can be ordered here with all proceeds from the sale supporting research, advocacy and education for families with FH.
We will share recipes often and would love to hear your feedback!
- 8 ounces of spaghetti
- 1 can (14 ounces) chicken broth-low fat
- 8 ounces fresh mushrooms
- 1 cup fat free evaporated skim milk
- 3 tbsp cornstarch
- 3 tbsp dry sherry, white wine or non-alcoholic white wine
- ¼ tsp salt
- ¼ tsp pepper
- 2½ cups chopped turkey
- 3 tbsp grated parmesan cheese
Cook pasta according to directions on pacakge. Preheat oven to 350 degrees. Brin broth to a boil and add mushrooms-simmer for about 4 minutes. Stir milk into pan. In small bowl stir cornstarch and wine until smooth. Add to the pan and boil over medium heat-stir constantly. Remove and add salt and pepper. Add turkey and toss with pasta. Transfer to a 13 x 9 sprayed pan. Sprinkle with cheese. Cook 30 minutes.
Calories 461.5, Fat 8.3%, Total fat 4.1g, Saturated fat 1.5g, Monounsaturated fat 0.84g, Polyunsaturated fat 0.84, Cholesterol 78.7mg, Carbohydrates 58.7g, Sugar 10.6g, Fiber 2.47g, Protein 42.8g (serves 4)
Recipe contributed by Carol Noller
FH Advocate for Awareness – Fort Collins, CO