quick and easy cooking « iGoPink: The Breast Cancer Charities of America

August 24, 2010

Tasty Tuesday

Posted by igopink under Tasty Tuesday | Tags: 30-minute meals, BCCA, breast cancer, cooking, healthy recipes, low fat, quick and easy cooking |
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I was at a wedding shower this weekend and was blown away by this strawberry almond salad that they had for us to eat. It was simple and loaded with flavor! I have looked up a recipe for you all to enjoy as much as I did! Let me know what you think!

Strawberry Almond Salad

Prep Time:
10 Min

Ready In:
10 Min

Servings

Original Recipe Yield 4 servings

Ingredients

3 cups fresh baby spinach
1/2 cup sliced fresh strawberries
1/4 cup sliced honey-roasted almonds
1 tablespoon cider vinegar
1 tablespoon honey
1 1/2 teaspoons sugar

Directions

In a large bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the vinegar, honey and sugar; shake well. Drizzle over salad and toss to coat. Serve immediately.

Footnotes

Nutritional Analysis: 3/4 cup equals 74 calories, 4 g fat (trace saturated fat), 0 cholesterol, 98 mg sodium, 9 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

July 27, 2010

Tasty Tuesday

Posted by igopink under Tasty Tuesday | Tags: 30-minute meals, BCCA, breast cancer, chicken breast recipes, low fat, nutrition, quick and easy cooking |
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Mexi Skillet Meal

Hi y’all,

This is an extremely delicious meal that my mother used to make. It’s low in fat and will have everyone you cook it for begging for seconds! To top it all off its quick to make, you can have it for dinner in less than 30 minutes!!

1 lb/500 g ground beef

1 cup/250 mL chopped onion

1 can (14 oz/412 mL) tomatoes, not drained

1 Tbsp/15 mL chili powder

1 1/2 cups/375 mL cooked rice

1 cup/250 mL shredded lettuce

1 cup/250 mL shredded cheese

First of all, before gathering any other supplies, put the rice on to cook.

Brown the beef and onion together in a skillet. Drain any fat.
Add the tomatoes and chili powder.
Cook over medium heat, stirring to break up the tomatoes.

The rice should be ready! Stir the cooked rice into the skillet.
Reduce heat to low, cover, and simmer for about 5 minutes, until heated through, and any liquid is absorbed.

Spoon into individual bowls.
Top each bowl with lettuce and cheese.

YUMMM!!!!

April 27, 2010

Tasty Tuesday: King Crab & Potato Salad!

Posted by igopink under Tasty Tuesday | Tags: breast cancer, healthy meals, healthy recipes, iGoPink, nutrition, quick and easy cooking, Tasty Tuesday, The Breast Cancer Charities of America |
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Servings: 6 servings, 2 cups each
Prep: 45 mins
Total: 45 mins

INGREDIENTS
3/4 pound green beans, trimmed
1 1/2 pounds small red-skinned potatoes, cut into eighths
1 3/4 pounds cooked king crab legs, thawed if frozen (see Tip), meat removed and cut into 1-inch pieces
3 stalks celery, thinly sliced
6 radishes, halved and thinly sliced
1 small red onion, diced
1 clove garlic, crushed
3 tablespoons lemon juice
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
5 tablespoons extra-virgin olive oil
2 tablespoons minced fresh basil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

DIRECTIONS
1. Bring a large pot of water to a boil. Add beans and cook until bright green, 2 to 3 minutes. Transfer to a colander using a slotted spoon; refresh under cold water.
2. Add potatoes to the boiling water. Cook until tender when pierced with a fork, 8 to 10 minutes. Drain in a colander; refresh under cold water until room temperature.
3. Toss the green beans and potatoes with crab, celery, radishes and onion in a large bowl.
4. Whisk garlic, lemon juice, vinegar and mustard in a small bowl; slowly whisk in oil. Whisk in basil, salt and pepper. Discard the garlic; pour the dressing over the salad and toss to coat.

Tips:
Tip: To defrost frozen lobster tails or crab legs, let thaw in the refrigerator overnight.
MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.

Courtesy of : http://www.fitnessmagazine.com

April 13, 2010

Tasty Tuesday: Mango Shrimp Kebabs..yum!

Posted by igopink under Tasty Tuesday | Tags: 30-minute meals, breast cancer, healthy, healthy recipes, iGoPink, quick and easy cooking, The Breast Cancer Charities of America |
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These fresh-flavored skewers are a great option for entertaining.

Yield: 4 servings (serving size: 2 skewers)
Ingredients

THE 5 INGREDIENTS:
1 1/2 pounds large peeled and deveined shrimp
2 large red bell peppers, cut into 1-inch pieces
2 mangoes, peeled and cut into 1-inch cubes
1 small red onion, cut into 1-inch pieces
2 limes, cut into wedges
Preparation
Prepare grill to medium-high heat. Sprinkle shrimp evenly with 1/2 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Thread shrimp, bell pepper pieces, mango cubes, and onion pieces alternately onto each of 8 (12-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done. Squeeze juice from lime wedges over kebabs.

This delicious recipe is provided by: http://find.myrecipes.com

March 23, 2010

Tasty Tuesday: Tom Selleck Chicken…Yum!!!!

Posted by igopink under Tasty Tuesday | Tags: breast cancer, chicken breast recipes, cooking, healthy recipes, iGoPink, quick and easy cooking, The Breast Cancer Charities of America |
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Courtesy of Theo Cox

Ingredients:

6 – 8 boneless chicken breasts – roll in flour and brown in olive oil with chopped onion.

Add 2 cans of artichoke quarters in water (drained).

Add –
2 cups orange juice
1 cup ginger ale
1 cup marsala wine
juice of 2 large lemons
` salt and pepper to taste

Simmer at 200 degrees all day.

Serve on rice

Serve bread with it to soak up the yummy sauce.

November 3, 2009

Tasty Tuesdays: Paula Dean’s (Healthy version) Pumpkin Baked Ziti

Posted by igopink under Uncategorized | Tags: baked ziti, breast cancer, breast cancer awareness month, breast cancer research, food network, healthy, iGoPink, paula dean, pumpkin recipes, quick and easy cooking, recipes for breast cancer patients, tasty tuesdays, The Breast Cancer Charities of America |
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If any of you are like me, I love to watch the Food Network—however, learning that watching it at 10pm at night in bed when I’m starving is maybe not the best choice.

So many times I’ll see a great recipe but it calls for a stick of butter or heavy cream—things that just aren’t the greatest for us. But as our belief is at BCCA, everything in moderation. So I’ve taken Paula Dean’s Pumpkin Baked Ziti and made it a bit healthier—and honestly, can’t really tell the difference. And with Fall in full season now, this dish just makes the house smell wonderful!

What are your favorite fall recipes? Do share at info@thebreastcancercharities.org and we’d love to feature them on our blog!

Pumpkin Baked Ziti

Recipe courtesy Paula Deen, 2008

Prep Time:
Inactive Prep Time:
Cook Time:

Level:: Easy

Serves:: 8 servings

Ingredients

1 pound turkey sausage
3/4 cup chopped onion
1 tablespoon minced garlic
1 teaspoon red pepper flakes
1 tablespoon olive oil
1 (15-ounces) can pumpkin puree
1 cup chicken stock
2 teaspoons chopped fresh sage leaves
2 teaspoons salt
1 pound whole wheat ziti
2 tablespoons chopped fresh parsley leaves
1/4 cup Parmesan

Directions

Preheat oven to 375 degrees F. Butter (8) 8-ounce ramekins.

Cook sausage in a large, deep skillet over medium heat until fat is rendered about 8 minutes. Remove from skillet with a slotted spoon, drain on paper towels and set aside. Discard any fat from the skillet in excess of 2 tablespoons.

Add onion, garlic, crushed red pepper flakes and oil to the skillet and cook, stirring occasionally until soft; about 3 minutes. Stir in pumpkin puree, chicken stock and sage. Mix together and add salt. Bring to a boil then lower the heat and simmer 5 minutes. Stir in sausage. Simmer until the sauce comes together and is thickened slightly.

Add cooked pasta and parsley to the skillet and gently toss all the ingredients together to coat. Divide the rigatoni mixture between the 8 prepared ramekins. Sprinkle the tops of each ramekin with Parmesan cheese and bake for 35 minutes until the topping is golden brown.

Provided by www.foodnetwork.com

October 27, 2009

Tasty Tuesdays:Thai Crab Cakes with Cilantro-Peanut Sauce

Posted by igopink under Tasty Tuesday | Tags: breast cancer, breast cancer awareness month, breast cancer research, crab cakes, go pink, healthy, quick and easy cooking, thai food, The Breast Cancer Charities of America, wellness |
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Thai Crab Cakes with Cilantro-Peanut Sauce

1-1/4 cups fresh breadcrumbs

1 cup fresh bean sprouts, chopped

1/4 cup finely chopped green onions

1/4 cup coarsely chopped fresh cilantro

2 tablespoons fresh lime juice

1/8 teaspoon ground red pepper

1 large egg

1 large egg white, lightly beaten

1 pound lump crabmeat, shell pieces removed

2 teaspoons olive oil, divided

Cooking spray

Cilantro-Peanut Sauce

Combine the first 9 ingredients in a medium bowl; cover and chill 1 hour. While

chilling the mixture, prepare Cilantro-Peanut Sauce for dipping (recipe below). Divide

mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Heat 1

teaspoon oil in a large nonstick skillet coated with cooking spray over medium heat

until hot. Add 4 patties; cook 3 minutes on each side or until lightly browned.

Remove patties from skillet, and keep warm. Wipe skillet clean with paper towels;

recoat with cooking spray. Repeat procedure with 1 teaspoon oil and 4 patties. Serve

with Cilantro-Peanut Sauce.

Makes 4 servings

(serving size: 2 patties and 3 tablespoons sauce).

Cilantro-Peanut Sauce:

1/4 cup balsamic vinegar

2-1/2 tablespoons granulated sugar

2 tablespoons brown sugar

2 tablespoons low-sodium soy sauce

1/2 teaspoon crushed red pepper

1/8 teaspoon salt

1 garlic clove, minced

2 tablespoons creamy peanut butter

1/2 cup chopped fresh cilantro

2 tablespoons chopped fresh mint

Combine the first 7 ingredients in a small saucepan, and bring to a boil, stirring

frequently. Remove from heat. Add peanut butter, and stir with a whisk until

smooth. Cool, and stir in cilantro and mint.

Makes 3/4 cup.

courtesy of www.cancer.med.umich.edu/support/recipes.shtml

August 26, 2009

Tasty Tuesday: Creamy Pistachio & Pineapple Delight

Posted by igopink under Tasty Tuesday | Tags: breast cancer, breast cancer research, cancer research, cooking, cool whip, cottage cheese, fat free, fresh pineapple, health, healthy, hope, iGoPink, Julia Child, julie & julia, low fat, nutrition, quick and easy cooking, recipes, The Breast Cancer Charities of America, wellness |
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Rasp. cupcake Hello again blog-land—if you can’t tell, the staff at BCCA has been swamped in the past month (why we’re falling behind on our posts). But do not fear—with new staff and exciting things happening at the organization, our blog is going to be back around the clock!

With that said, we’re back on track with our Tasty Tuesday recipes. As with many of our recipes, we like to post ones that are from our readers, family members of our staff and our great association with medical nutritionists.

This week, the recipe comes from the aunt of our staff who was looking for a low-fat creamy dessert without all the bad stuff. Now please, when you read the ingredients and the combination of ingredients, you may think it sounds crazy—but trust me (from experience…I had to try this since it was so unique)…it’s FANTASTIC tasting! So as Julia Child would say, bon appetit (yes, I did see the Julie & Julia movie…made me want to start cooking minus all the butter of course!)

Creamy Pistachio & Pineapple Delight

1-16oz container of Low Fat (or Fat Free) Cottage Cheese

1 1/2 cups of Fat Free Cool Whip

1/2 of a fresh pineapple freshly diced -or- 1 can of crushed pineapple (juices drained)

2 small fresh mandarin oranges diced -or- 1 can of mandarin oranges (juices drained)

1 package of Fat Free/Sugar Free Pistachio Pudding Mix-INSTANT KIND

Mix all of the above ingredients together and chill for 2 hours before serving. Great topped with a fresh mint sprig and a sliced strawberry for color.

iGoPink: The Breast Cancer Charities of America