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Tag: cancer

Fast, Easy, Low-fat Chicken Recipe That’s Good Enough To Serve Company; A Must-Have Recipe

Need a fast, easy, low-fat chicken recipe that’s good enough to serve company? You likely already have some such recipe in your recipe box, but if you’re entertaining the same folks again, you might just want another. And here’s where I can help.

You see, I collect fast, easy, cook-at-the-last-minute recipes because last minute cooking is what I’m most practiced at. The skill isn’t by choice, but it developed out of necessity, or rather, self-defense.

Especially on weekends, dinner-cooking time sneaks up on me. Perhaps I’ve been stalked for hours, but I’ve been oblivious to temporal danger. I’ll be out in the garden or at the computer completely absorbed in some task when suddenly, I’m pounced on. Paralyzing realization that my guests will arrive in 30 minutes holds me in a death grip. Physical struggle is futile, and my desperate mind whips through memories of fast, easy dinners made in perils past.

Scrambling, I take rapid mental inventory of my freezer’s contents. If I’ve been a proactive shopper, boneless chicken breasts will be there. And if not, well, there are other frozen options but none quiet edible enough to serve adults. Through martial training I can half-defrost the chicken in the microwave while showering off garden dirt. Then, while standing wet in a towel, I will turn over the chicken. It finishes defrosting while I finish dressing. A few minutes later, we’re both ready to start cooking. If I’ve chosen the right recipe, dinner will meet its deadline. But the trick is in picking the right chicken recipe. Keep reading for my newly-found and delicious recipe for chicken with orange sauce.

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Eat Those Fall Colors For A Healthy Diet and Fight Cancer and Heart Disease!

It’s all about color! Pack your plate with colorful foods and you’ll have a healthy diet. Yes, the gorgeous fall colors of the leaves on the trees also color our fall harvest foods and deliver a riot of good nutrition. Russet red cranberries and blueish purple grapes contain anthocyanins which can slow cancer cell growth. Orange pumpkins and butternut squashes deliver vitamins A and C important for vision, bone growth, reproduction, and a healthy immune system. They also help fight cancer. Fall’s yellow and green squash contain a variety of nutrients which together battle atherosclerosis, diabetic heart disease, and high blood pressure. They can help prevent heart disease and strokes. Plus the fiber in these squash help lower cholesterol levels and reduce the risk of colon cancer. Eaten together with rich, brown, whole grain bread which can improve heart health and aid weight loss, they deliver a superbly healthy diet!

But it’s the artist in us, not the academic nutritionist, who’s drawn to the healthiest foods. If I need my glasses in the grocery store then I’m in the wrong aisle. Inherently healthy foods rarely come labeled. Instead they advertise themselves in the international language of vibrant colors. They say, “I’m so pretty! Pick me up!” Yes, beautiful foods = healthy foods = easy cooking = happy eating.

So this fall season, I’m bringing autumn’s colors into the kitchen. I’m cooking up canvases of color. I’m letting the fabulous colors of fall’s foods entice my kids to the table. I get them to eat veggies by sweetening them with fall fruits and dashes of cinnamon. And because the harvest foods can be so simple to prepare, the kids can help with the cooking. Kids are more likely to eat a food they have helped cooked.

eat-fall-1For example, to cook acorn squash I just slice the squash in half crosswise and let the kids scoop out the seeds. I clip off the pointy bottom tips, and set the squash in an oiled casserole dish. I salt and pepper them, and add a scant teaspoon of brown sugar. The kids fill the squash cavities with cranberries and diced apples. We dot them with butter, then pop them into the oven for an hour at 325. Sometimes I prepare and cook them ahead of time because I’ve found that re-heating them in the microwave doesn’t damage their flavor.

I add green or yellow and a touch of brown to our plates by steaming sliced zucchini, then topping it with a mix of bread crumbs slightly browned in melted butter. 

Butternut squash is also easy to prepare. I just slice it lengthwise in two. Scoop out the seeds, lay the halves down on a slightly oiled microwavable dish. Nuke them on high for about 12 minutes. Then I scoop out the orange butternut pulp into a casserole dish, mash it up with butter, salt, pepper, cinnamon, sometimes a tad of brown sugar, and serve it.

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Cooking and Cancer -When life deals lemons, make yellow food to support LiveSTRONG Day and the Lance Armstrong Foundation

Today’s post is my entry in the LiveStrong with a Taste of Yellow -08 food-blogging event. This event is sponsored by the food blog winosandfoodies and is one of over 500 community events organized to raise cancer awareness and funds for the Lance Armstrong Foundation. The foundation’s mission is to improve the quality of life for people battling cancer. The Foundation created LiveStrong Day and chose the color yellow to symbolize cancer survival. Thus, foods featured in the blogging event are yellow.

My entry is Lemon Poppy Seed Bread.

It’s extremely easy to make, exceptionally light and flavorful, and has a higher nutritional value than most sweet breads.

  • 4 eggs
  • 1 package lemon cake mix (with pudding in the mix)
  • 3-ounce package instant lemon pudding mix
  • 1/2 cup plain yogurt
  • 3 Tablespoons poppy seeds
  • 1 cup hot water

Preheat oven to 325 degrees. Grease two large or three small loaf pans. In a large mixing bowl, beat eggs. Stir in cake and pudding mixes, yogurt, and poppy seeds. Mix together. Add hot water. Mix well. Pour into loaf pans. Bake for 50 to 60 minutes if using large pans or 40 to 50 minutes if using small pans. Remove loaves from pans.

For an extra 50 calories per serving, substitute cooking oil for the yogurt. Serves 20. Nutritional information per serving: Calories: 150; Fat: 4 gm; Protein: 3 gm, Carb: 25 gm; Cholesterol: 35 mg; Fiber: Low

I used the yogurt instead of the oil which I think gives the bread a wonderfully light, non-greasy taste.

I found the recipe in The Cancer Survival Cookbook. The book was written by Donna Weihofen, RD, MS who is a nutritionist at the University of Wisconsin Comprehensive Cancer Center, and by Christina Marino, MD, MPH, a physician who trained in the culinary arts at L’Academie de Cuisine in Bethesda, Maryland, and is, herself, a cancer survivor.

I wish I had had this book during the years my mom battled cancer. She died April 12, 2007.

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