Prevent Cancer Foundation Blog

Healthy Eating

Give the gift of prevention for Mother’s Day

Posted by Maria Byers, Annual Fund Coordinator on May 10th, 2013 | No Comments »
maria byers pic final

My Mom is incredibly caring, has endless strength and loves her family more than anything. She was 14 years old when her mother died of kidney cancer. Several decades later, she lost her father and her oldest brother to prostate cancer. Like so many others, cancer runs rampant in my family, so taking steps to prevent the disease is something I try to share with my Mom. In past years, I have given my mother jewelry, ...

Healthy recipe: Roasted vegetable enchiladas

Posted by Ashley Boggs, Communications Associate on May 2nd, 2013 | No Comments »
Roasted Vegetable Enchiladas

Yield: 6 servings, 2 enchiladas each Servings: 6 Prep Time: 1 1/4 hours Total Time: 1 1/2 hours To Make Ahead: Prepare the sauce (Steps 1-4) and the filling (Step 5); cover and refrigerate for up to 2 days. Recipe Description: Filled with bell peppers, pinto beans, mushrooms and onions, these colorful enchiladas can be mostly made ahead--perfect for entertaining. Pass some crumbled queso fresco, chopped fresh cilantro and diced avocado at the table. Recipe Ingredients: Sauce 1 poblano pepper or green bell pepper 2 ...

Spring salad with beets, prosciutto & creamy onion dressing

Posted by Ashley Boggs, Communications Associate on April 23rd, 2013 | No Comments »
Spring Salad with Beets, Proscuitto and Creamy Onion Dressing

Yield: 6 servings, about 2 1/4 cups each Servings: 6 Prep Time: 50 minutes Total Time: 50 minutes To Make Ahead: Cover and refrigerate cooked beets (Step 2) for up to 2 days. Bring to room temperature before serving. Recipe Description: Tender mixed salad greens (mesclun) from the garden or farmers’ market along with baby beets, crispy and salty prosciutto and a creamy dressing make a fabulous salad. Recipe Ingredients: 1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided 4 very thin slices prosciutto ...

Healthy recipe: Lemon & dill chicken

Posted by Ashley Boggs, Communications Associate on April 19th, 2013 | No Comments »
Lemon and DillChicken

Yield: 4 servings Servings: 4 Prep Time: 30 minutes Total Time: 30 minutes Recipe Description: Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sautéed chicken breasts. Make it a meal: Serve with roasted broccoli and whole-wheat orzo. Recipe Ingredients: 4 boneless, skinless chicken breasts (1-1 1/4 pounds) Salt & freshly ground pepper to taste 3 teaspoons extra-virgin olive oil or canola oil, divided 1/4 cup finely chopped onion 3 cloves garlic, minced 1 cup reduced-sodium chicken broth 2 teaspoons flour 2 tablespoons chopped fresh dill, ...