Support the American Cancer Society

I'm feeling like I have to be more pro-active about my volunteering. I have been challenged to consider a charity that I'd like to help out if I should win Queen of the Crop 2007. I chose the American Cancer Society.

Cancer has affected my family in many ways. Personally, I have seen it with friends, co-workers and family members, but it really hurts when you truly lose that person to the disease. Being a survivor is so awesome, I believe that someday we will have survivors of every form of cancer that there is. The only problem is, we need to support the American Cancer Society more so that the research can be done and cures can be found!

With that being said, I'm going to add little tidbits of information from the American Cancer Society's website on a daily basis in hopes that it might help someone one day or spread the word about how important it is that we help out the wonderful American Cancer Society.

Links to their site will always be provided, visit their site, see what you can do. It is only a little time in your life that you have to give....maybe no time at all, just a donation of some kind. Every little thing helps!!


I found this today at the ACS website and wanted to share it!

Try these delicious, healthy recipes to add some spice to your current options. These recipes and many more can be found in the American Cancer Society book, Celebrate! Healthy Entertaining for Any Occasion available by calling 1-800-ACS-2345. Enjoy!Want to get active? Try these simple steps.

Greek Chicken with Tomatoes, Peppers, Olives, FetaLemon, mint, and a garnish of crumbled feta cheese bring the flavors of Greece to this easy chicken dish.

If fresh Roma tomatoes aren't available, canned tomatoes will provide the same cancer-fighting nutrients and vivid color.

To make Greek seasoning salt, combine:2 teaspoons of garlic salt,2 teaspoons of lemon pepper,2 teaspoons of oregano, and2 teaspoons of dried mint.

Ingredients: 4 boneless, skinless chicken breast halves, cut into bite-sized pieces. 1/4 cup flour. 8 teaspoons Greek seasoning salt, divided. 1 teaspoon olive oil. 1 large onion, sliced lengthwise. 1 green pepper, cored, seeded, and sliced lengthwise into strips. 3 Roma tomatoes, cut into eighths. 3 tablespoons Kalamata olives, chopped. 3 tablespoons feta cheese, crumbled.

Directions: Dredge chicken in flour mixed with 4 teaspoons of Greek seasoning. Heat oil in a large skillet over medium heat and add chicken, sautéing for 3 to 4 minutes until cooked through. Remove chicken from pan and set aside. Add onion to skillet and sauté until tender, about 2 minutes. Add bell pepper and cook another 2 minutes. Return chicken to skillet and cook 1 to 2 minutes, sprinkling with remaining Greek seasoning. Mix in tomatoes. Remove from heat, transfer to serving dish, and sprinkle with olives and feta cheese.

Serves eight.

Approximate per serving: 210 calories; 9.5 grams of fat

Rice with Orzo and Mint Orzo is tiny rice-shaped pasta that works well with the nutty flavor of the brown rice in this recipe.

Enjoy a cup of this flavorful side dish (cooked), and you'll need only two more servings of whole grain foods to meet American Cancer Society healthy eating guidelines.

Refined grains, such as white rice, lose much of their vitamins, minerals, and all of their fiber in processing.

Ingredients: 1/2 cup orzo. 1 teaspoon olive oil. 3 cups fat-free chicken broth. 1-1/3 cups uncooked brown rice. 1/2 teaspoon garlic salt. 3 tablespoons fresh mint.

Directions: In a medium saucepan on medium-high heat, brown orzo in olive oil, stirring constantly. Pour in chicken broth and bring to boil. Add rice and garlic salt and return to boil. Reduce heat and simmer 45 minutes. Remove from heat and stir in fresh mint.

Serves eight.

Approximate per serving: 149 calories; 2 grams of fat.

Linguine with Fresh Tomato and Basil Sauce

4 cloves garlic, minced. 2 tablespoons olive oil. 8 large fresh tomatoes, peeled, chopped, and seeded. 1/4 cup red wine. 1/2 cup chicken broth. 1/4 cup fresh basil or 1 tablespoon dried basil. Salt and freshly ground pepper to taste. 1 pound linguine, uncooked. 1 cup Parmesan cheese, freshly grated. Fresh ground pepper to taste. Red pepper flakes (optional).

Directions: Cook the garlic slowly in olive oil in a medium skillet. Do not brown. Add the chopped fresh tomatoes, wine, broth, and seasonings. Bring to a boil, reduce the heat, and simmer uncovered 15 -20 minutes until the sauce thickens to the desired consistency. When you're ready to serve, cook the pasta in boiling salted water just until tender. Drain well, and toss with tomato sauce. Serve immediately in heated bowls or plates. Top each serving with Parmesan cheese, fresh ground pepper, and red pepper flakes.

Note: To peel fresh tomatoes, make a small cross slit at the bottom of the tomato. Plunge in boiling water for 5 seconds to loosen the skin.

Makes eight servings.

Each serving is 425 calories, 10 grams fat, 18 grams protein. For an extra 110 calories, add an extra 1/4 cup olive oil and another 1/2 cup Parmesan cheese to the recipe.

Creamy Chocolate Cheesecake with Sliced Strawberries

Ingredients: 1 cup nonfat plain yogurt. 4 ounces low-fat cream cheese. 1 cup part-skim ricotta cheese. 1 cup maple syrup. 3 tablespoons cocoa powder. 2 large egg whites. 2 teaspoons ground cinnamon. 1 teaspoon Kahlua. 1 pint strawberries. Nonfat cooking spray.

Directions: Preheat oven to 350º. Coat an 8 x 8-inch pan with nonfat cooking spray. Puree in blender the yogurt, cream cheese, ricotta cheese, maple syrup, cocoa, egg whites, cinnamon, and Kahlua. Pour in pan. Bake cake for 50 minutes or until done. Let cool and decorate with slices of strawberries.

Makes eight slices.

Approximately 98 calories per serving, and four grams of fat. Makes four servings. Each serving is 300 calories, 20 grams of protein.

ENJOY!