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" Jan Valdez&amp;#039;s Tropical Citrus Shrimp Ceviche Is the Perfect Heart-Healthy Recipe! Winner of the $125,000 Grand Prize And it&amp;#039;s delicious too... From May through August we worked on the first ever heart-healthy cooking contest. Actually a cook-off, that took place in the final weekend of August, from Friday the 27th through Sunday the 29th. To get ready:  We read \u2014 over 4,500 recipes from 49 states (What are you all cooking in South Dakota??)   We tested and tasted \u2014 over 216 recipes from Sunday Morning Soda Bread to .   We ranked \u2014 36 semifinalist recipes for the American Heart Association to review for accordance to their standards.   We invited \u2014 18 finalists to come to NYC for a weekend of cooking \u2014 and fun.  And:  The finalists cooked \u2014 each prepared her recipe for our judging panel.   The panel judged...  And we have a $125,000 Cook Your Heart Out winner!! Jan Valdez from Chicago, IL, a first-time culinary contest entrant, poached and diced her way to $125,000. For her Tropical Citrus Shrimp Ceviche, Jan squeezed, lemons, limes, and oranges and mixed them with some favorite tropical fruits and a splash of pineapple juice for a truly delicious spin on a South-of-the-border classic. Jan suggests serving it with baked tortilla chips. For the contest, she shortened her marinating times by half... and the judges liked her ceviche so much they made her the grand prize winner.  Go to the next page to learn the recipe for Jan&amp;#039;s , learn more about Jan and get the recipes for all six Cook Your Heart Out category winners: Starter, Fast &amp;amp;amp; Easy, Elegant Entertaining, Ethnic Favorites, Family-Friendly and Occasional Treat!  GRAND PRIZE WINNER! \u2014 Jan Valdez of Chicago, IL Ingredients  1-1/2 pounds medium shrimp, peeled and deveined 2/3 cup fresh orange juice 1/4 cup fresh lemon juice 1/4 cup fresh lime juice 1/4 cup unsweetened pineapple juice 1 mango, peeled and diced 1 cup diced jicama 1/2 red onion, minced 1 cup packed fresh cilantro leaves, roughly chopped 1 jalapeno, minced 1 avocado, peeled and diced 1 Tbsp. extra virgin olive oil 1/2 tsp. salt 1/2 tsp. black pepper  Directions 1. Bring a large pot of water to boiling. Add shrimp and cook until shrimp turn opaque throughout, 1 to 2 minutes. Drain and transfer shrimp to bowl of ice water; let stand until shrimp are cold. Drain shrimp well. Cut shrimp into 1/2-inch pieces and transfer to large bowl. Add orange juice, lemon juice, lime juice, and pineapple juice; stir to combine. Cover and refrigerate for 1 hour. 2. Stir in mango, jicama, onion, cilantro, and jalapeno; cover and refrigerate 1 hour. Stir in avocado, oil, salt, and pepper and let stand 15 minutes before serving. Makes 12 appetizer servings. Nutritional Information (per serving) Calories ... 109  Total Fat ... 4g. Saturated Fat ... 1g.  Cholesterol ... 84 mg.  Sodium ... 205 mg.  Total Carbohydrate ... 9 g.  Dietary Fiber ... 2 g.  Sugars ... 5 g.  Protein ... 10 g.  Calcium ... 28 mg.  A Special Note About Jan Valdez  We&amp;#039;ve all heard it time and time again: Nice guys finish last. Well, that certainly wasn&amp;#039;t true this time! In fact, all of our Cook Your Heart Out finalists were incredibly nice. I had the privilege of getting to know Jan a little while she cooked in our test kitchen and she is quite possibly one of the sweetest people I&amp;#039;ve ever met. Here&amp;#039;s a behind-the-scenes look at her win: When Jan arrived in our test kitchens, she was immediately gracious. I was just there to show her where her kitchen tools and ingredients were, but she thanked me profusely anyway! And she took the time to give me some insider tips on great places to eat in Chicago. Once the competition started, I got a glimpse of what a gifted cook she is. She poached the shrimp perfectly, cooling it down in an ice bath to prevent them from getting overcooked and tough. Smart. Her slicing and dicing was flawless too. Everything was cut into perfectly even pieces. That definitely makes a difference in the final dish. I found out late in her session that we wanted to wrap up earlier than planned to stay on schedule. I dreaded having to tell her since she wasn&amp;#039;t that close to being done, but I had to do what I had to do. She took the news in stride and finished up beautifully. After the judges raved about her dish and finished noting scores, I rushed it to our back kitchen on the pretense of having to clean up before the next session. The truth: I wanted to taste it \u2014 as did everyone else on staff! We shoveled mouthfuls of the ceviche and couldn&amp;#039;t get enough! Needless to say, we&amp;#039;re all very, very happy for her. \u2014 Senior Food Editor Genevieve Ko  THE WINNING STARTER \u2014 Catherine Thies of Golden Valley, MN Ingredients  2 medium blood or navel oranges 1/3 cup fresh lime juice 1/4 cup finely chopped fresh cilantro 3 Tbsp. finely chopped red onion 1 clove garlic, minced 1 tsp. chili powder 1/4 to 1/2 tsp. cayenne 1 pound cooked shrimp, coarsely chopped 1 large beefsteak tomato, seeded and diced 6 (6&amp;quot;) corn tortillas, quartered 1 avocado, peeled and diced 1/2 tsp. salt  Directions 1. Preheat oven to 375 F. Squeeze juice from one orange. Remove peel and white pith from remaining orange; section orange. 2. In large bowl, combine orange juice, lime juice, cilantro, onion, garlic, chili powder, and cayenne; stir to combine. Add shrimp and tomato; stir. Cover and refrigerate 30 minutes. 3. Spray cookie sheet with nonstick cooking spray. Arrange tortillas on sheet and spray lightly. Bake 12 to 15 minutes, or until crisp and golden brown. Let cool. 4. Stir avocado and salt into ceviche. Drain off liquid. Garnish ceviche with reserved orange segments; serve with tortilla crisps. Makes 12 servings. Nutritional Information (per serving) Calories ... 126 Total Fat ... 4g. Saturated Fat ... 0g. Cholesterol ... 76 mg. Sodium ... 227 mg. Total Carbohydrate ... 13 g. Dietary Fiber ... 2 g. Sugars ... 3 g. Protein ... 11 g. Calcium ... 41 mg.   &amp;quot;FAST &amp;amp;amp; EASY&amp;quot; WINNER \u2014 Laurel Allyn of Flushing, MI Ingredients  3/4 pound pork tenderloin, cut into 8 medallions 1/2 tsp. black pepper 1/4 tsp. salt 1-1/2 tsp. olive oil 1/2 cup Zinfandel wine 1/4 cup all-fruit sour cherry preserves 1/4 cup dried tart cherries 2 cups cooked brown rice  Directions 1. Flatten pork slightly with palm of hand. Sprinkle with pepper, and 1/8 teaspoon salt.  2. In large nonstick skillet, heat oil over medium-high heat. Add pork and cook until browned, 3 to 5 minutes per side. Transfer pork to plate. Add wine to skillet and stir to scrape up brown bits. Add preserves, cherries, and remaining 1/8 teaspoon salt. Cook, stirring, until sauce reduces slightly, about 1 minute. Add pork back to skillet and cook until hot, turning to coat with sauce. Serve pork with sauce and brown rice.  Makes 4 servings. Nutritional Information (per serving) Calories ... 181  Total Fat ... 4g. Saturated Fat ... 1g.  Cholesterol ... 55 mg.  Sodium ... 193 mg.  Total Carbohydrate ... 12 g.  Dietary Fiber ... 1 g.  Sugars ... 9 g.  Protein ... 18 g.  Calcium ... 9 mg.   &amp;quot;ELEGANT ENTERTAINING&amp;quot; WINNER \u2014 Julie Merriman of Barnaveld, NY Ingredients  2 limes 2 Tbsp. red wine vinegar 2 tsp. olive oil 1 tsp. honey 1 tsp. Dijon mustard 1/2 tsp. salt 1/2 tsp. black pepper 2 cups cooked brown rice 1-1/2 cups cooked lentils 1 pint cherry tomatoes, halved 1 cucumber, peeled, seeded and diced 1 small red onion, diced 1 cup packed cilantro leaves, finely chopped 3 Tbsp. chopped fresh basil 3 Tbsp. chopped fresh mint 1/2 cup golden raisins 1/4 cup Kalamata olives, pitted and chopped 4 pieces halibut fillet (3 ounces each)  Directions 1. From limes, finely grate 2 teaspoons zest and squeeze 2 tablespoons juice. In small bowl, whisk lime zest and juice, vinegar, 1 teaspoon oil, honey, cilantro, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper.  2. In large bowl, combine rice, lentils, tomatoes, cucumber, onion, basil, mint, raisins, and olives. Add dressing and toss to combine. Cover and set salad aside. 3. Spray a stove-top grill pan with nonstick cooking spray and heat over medium heat. Brush halibut with remaining 1 teaspoon oil, and sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Grill fish until opaque throughout, 3 to 5 minutes per side. Serve halibut with salad. Makes 4 servings. Nutritional Information (per serving) Calories ... 435  Total Fat ... 8g.  Saturated Fat ... 1g.  Cholesterol ... 27 mg.  Sodium ... 519 mg.  Total Carbohydrate ... 64 g.  Dietary Fiber ... 12 g.  Sugars ... 18 g.  Protein ... 29 g.  Calcium ... 121 mg.   &amp;quot;ETHNIC FAVORITES&amp;quot; WINNER \u2014 Erin Renouf Mylroie of Santa Clara, UT Ingredients  1 Tbsp. packed brown sugar 2 tsp. smoked paprika 1 tsp. ground cinnamon 1 tsp. black pepper 1/2 tsp. ground cumin 1/2 tsp. salt 1 pound skinless, boneless chicken breasts 1 cup shredded carrots 1/2 cup chopped fresh cilantro 1/2 cup chopped radishes 1/2 cup golden raisins 1/4 cup chopped red onion 3 Tbsp. fresh lemon juice 1 Tbsp. olive oil 1/2 cup 0% Greek yogurt 2 ounces crumbled reduced-fat feta cheese 12 (6-inch) corn tortillas  Directions 1. Spray stove-top grill pan with nonstick spray and heat over medium heat until hot. In small bowl, mix brown sugar, paprika, cinnamon, black pepper, cumin, and salt. Set aside 1 teaspoon spice mixture. Rub remaining spice mixture onto chicken. Let stand 5 minutes. 2. Meanwhile, in medium bowl, combine carrots, cilantro, radishes, raisins, onion, lemon juice, oil, and reserved 1 teaspoon spice mixture. In small bowl, combine yogurt and feta cheese. 3. Grill chicken until cooked through, about 5 minutes per side. Remove chicken to cutting board and let stand 5 minutes. Slice chicken into strips. 4. While chicken rests, spray tortillas lightly with nonstick cooking spray. Grill tortillas until softened and charred in a few places, about 1 minute per side. 5. To serve, fill tortillas with chicken, carrot slaw, and feta sauce. Fold over to eat. Makes 6 servings (2 fold-overs per serving) Nutritional Information (per serving) Calories ... 333  Total Fat ... 8g.  Saturated Fat ... 2g.  Cholesterol ... 45 mg.  Sodium ... 457 mg.  Total Carbohydrate ... 45 g.  Dietary Fiber ... 4 g.  Sugars ... 12 g.  Protein ... 22 g.  Calcium ... 74 mg.    &amp;quot;FAMILY-FRIENDLY&amp;quot; WINNER \u2014 Lisa Warren of Washington, D.C.  Ingredients  4 ounces cellophane noodles (thin rice noodles) 12 ounces reduced-fat firm tofu, drained and cut into 1/2-inch cubes 3 Tbsp. fresh lime juice 2 Tbsp. reduced-sodium soy sauce 2 Tbsp. fish sauce 1 serrano pepper, seeded and minced 1 tsp. sugar 1 1/2 tsp. olive oil 1 medium red onion, finely chopped 1 pound ground chicken breast 2 garlic cloves, minced 1 cup packed cilantro leaves, coarsely chopped 1/2 cup unsalted dry roasted peanuts, coarsely chopped 2 scallions, finely chopped 16 large Boston lettuce leaves Lime wedges  Directions 1. Bring 6 cups water to a boil in medium saucepan. Add noodles and remove pan from heat. Let stand 4 to 5 minutes, or until noodles soften. Drain and rinse with cold water until cool. With kitchen scissors, cut noodles into 1-inch pieces. 2. Place tofu between layers of paper toweling. In small bowl, combine lime juice, soy sauce, fish sauce, pepper, and sugar.  3. In large deep skillet, heat oil over medium-high heat. Add red onion and saut\u00E9 until softened, about 1 minute. Add chicken and garlic. Cook, stirring frequently to break up chicken, until chicken is cooked through and begins to brown. Add tofu and cook, stirring frequently, until tofu is hot, about 4 minutes. Stir noodles and sauce into chicken mixture; remove skillet from heat. Stir in cilantro, peanuts, and scallions. Serve chicken with lettuce leaves and lime wedges. Makes 8 servings. Nutritional Information (per serving) Calories ... 211  Total Fat ... 7g.  Saturated Fat ... 1g.  Cholesterol ... 36 mg.  Sodium ... 580 mg.  Total Carbohydrates ... 19 g.  Dietary Fiber ... 2 g.  Sugars ... 3 g.  Protein ... 18 g.  Calcium ... 43 mg.   WINNING &amp;quot;OCCASIONAL TREAT&amp;quot; \u2014 Margee Berry of Trout Lake, WA Ingredients  3 ounces reduced-fat cream cheese, softened 3 ounces goat cheese, softened 2 Tbsp. confectioners&amp;#039; sugar, sifted 1 Tbsp. all-purpose flour 1 tsp. finely grated lemon peel 1 large egg 2 (2.1-ounce) packages frozen mini phyllo shells, thawed 2/3 cup fresh blueberries 3 Tbsp. turbinado sugar (raw sugar) 4 tsp. fresh lemon juice 3 Tbsp. slivered almonds, toasted and coarsely chopped  Directions 1. Preheat oven to 350 F. In large bowl, with mixer on medium-high speed, beat cream cheese and goat cheese until smooth. Beat in confectioners&amp;#039; sugar, flour, lemon peel, and egg until blended.  2. Arrange phyllo shells on large rimmed baking sheet in single layer. Spoon generous tsp. of goat cheese filling into each shell. Bake until filling is set and shells are lightly golden, 12 to 14 minutes. Set baking sheet on wire rack and let tartlets cool.  3. Meanwhile, in small bowl, combine blueberries, turbinado sugar, and lemon juice.  4. Top tartlets with blueberries and sprinkle with almonds. Tartlets can be served at room temperature or chilled slightly before serving.  Makes 30 tartlets Nutritional Information (per serving) Calories ... 46  Total Fat ... 3g.  Saturated Fat ... 1g.  Cholesterol ... 10 mg.  Sodium ... 39 mg.  Total Carbohydrate ... 5 g.  Dietary Fiber ... 0 g.  Sugars ... 2 g.  Protein ... 1 g.  Calcium ... 11 mg.   "^^<http://www.w3.org/2001/XMLSchema#string>
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