Prevent Cancer Foundation Blog

Food

Healthy recipe: Basil, shrimp & zucchini pasta

Posted by Ashley Boggs, Communications Associate on April 2nd, 2013 | No Comments »
Basil Shrimp and Zucchini Pasta

Yield: 4 servings, about 1 1/4 cups each Servings: 4 Prep Time: 35 minutes Total Time: 35 minutes Recipe Description: This quick-cooking, healthy dinner is a simple combination of zucchini, shrimp and pasta flecked with plenty of fresh basil. If you have leftover cooked pasta from another meal, use it and skip Step 2. Since the recipe combines a starch, vegetables and the shrimp, all you need is a fruit or vegetable salad to round out the menu. Recipe Ingredients: 1/2 cup ...

Retiring Senate champion introduces legislation to keep our children healthy

Posted by Lisa Hughes, Senior Director of Policy and Advocacy on February 12th, 2013 | No Comments »
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Senator Tom Harkin (IA) recently announced that he would not be seeking reelection to the U.S. Senate in 2014, ending a tenure of public service that began in the U.S. House of Representatives in 1974, followed by election to the U.S. Senate in 1984. Senator Harkin can be cited as a champion of many important health issues – the Americans with Disabilities Act, embryonic stem cell research and medical research funding – to name just ...

Healthy recipe: Chicken breasts with mushroom cream sauce

Posted by Ashley Boggs, Communications Associate on January 25th, 2013 | No Comments »
Chicken Breasts with Mushroom Cream Sauce

Yield: 2 servings Servings: 2 Prep Time: 30 minutes Total Time: 30 minutes Recipe Description: The secret to a good cream sauce is always the same: not too much cream or it can be overpowering, masking the more delicate flavors. Here it contains a bountiful amount of mushrooms and is served over chicken breasts. Recipe Ingredients: 2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tip) 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt 1 tablespoon canola oil 1 medium shallot, minced 1 cup thinly ...

The first Thanksgiving meal

Posted by Prevent Cancer Foundation Staff on November 20th, 2012 | No Comments »
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Curious about how the first Thanksgiving feast may have looked like back in 1621? Some of the traditional foods have modified over the years, but many have remained the same. For starters, the Wampanoag Native people and the Pilgrims enjoyed several protein-rich meats, not just turkey, which included duck, geese, venison, cod and pigeon. The Plymouth Rock feasters also had their own versions of stuffing and gravy to accompany their meat. Mashed potatoes and sweet ...