Just Around the Corner...October is Breast Cancer Awareness Month!
Hi Everyone,
October is Breast Cancer Awareness Month - it's a great time to do a self-breast exam (70% of all breast cancer's are found through self-checks) or better yet, schedule a mamogram with your Doctor . I will be posting some information on the possible early signs of Breast Cancer - check out the NBCAM website at www.nbcam.org/about_nbcam.cfm for more information.
I also wanted to share the delicious salmon recipe below for people in the recovery phase of their treatment.... as always I welcome your questions & comments.
Judi Collier
Healthy Eating Post Treatment; Designed for cancer patients and their families, these easy-to-follow recipes focus on foods best tolerated and those to ease the symptoms during treatment.
Courtesy of Holly Clegg, co-author of "Eating Well Through Cancer," and NBCAM.
* 1 (9-ounce) package spinach tortellini
* 1 (12-ounce) package bow tie pasta
* 8 ounces salmon filets
* Salt and pepper to taste
* 1/4 teaspoon sugar
* 1 cup canned fat-free chicken broth
* 2/3 cup evaporated skim milk
* 1 cup sugar snap peas
* 1/2 cup chopped green onions (scallions)
* 1 teaspoon dried dill weed leaves
* 1/3 cup grated Parmesan cheese
Instructions
1. In large pot boiling water, add tortellini and cook for about 10 minutes. To same pot, add the bow tie pasta and continue cooking until pasta is done. Drain and set aside.
2. Season salmon with salt and pepper and sugar.
3. In skillet coated with nonstick cooking spray, cook salmon, skin side down, over medium-high heat. Turn to other side and cook until done. Remove skin, cut meat into chunks, and set aside.
4. In same skillet, add chicken broth and evaporated milk. Bring to boil, reduce heat, and simmer until liquid reduces, about 7 minutes.
5. Add peas and green onions, cooking several minutes or until peas are crisp tender.
6. Add cooked pasta, dill, and cheese, tossing carefully. Carefully toss in salmon.
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