After skin cancer, breast cancer is the most common cancer in women around the world, claiming more than 40,000 lives every year. Currently, about 3 million women in the United States are living with breast cancer, and it is estimated that one in eight women are at risk of developing breast cancer in her lifetime. However, staying informed about Breast Cancer is our best defense against it!

Take Action against Breast Cancer:

1. Educate Yourself

Certain Factors can affect the odds of developing breast cancer. In fact, being a woman is the number one risk factor for developing breast cancer. Age, Race, and family history can also play a factor. Although, you can’t control these factors you can make lifestyle choices that will reduce your risk of developing cancer.

2. Get Moving Every Day

Maintaining a healthy weight is a factor in which you can control that will reduce your odds of developing cancer. Being overweight has been linked to numerous cancers, including breast cancer. So find activities that you enjoy and have fun with it!

3. Eat a Balanced Diet

Fill up on nutrient dense colorful foods with a variety of vegetables, fruits, whole grains, and beans. These foods will provide you with vitamins, minerals, and photochemical that will protect your body against cancer. Studies show that consuming at least five servings of vegetables and fruits everyday can prevent at least 20 percent of all cancers!

4. Support the Discovery of a Cure

Breast cancers are all treated in the same ways, with surgery, radiation, chemotherapy, and drugs. Early detection and treatment is the most effective way to beat the cancer. Currently, there is no vaccine or cure for breast cancer.

Researchers are working hard to better understand the disease in order to tackle the disease like never before. New drug treatments and perhaps even a vaccine against breast cancer are hopeful possibilities in the future.

Healthy Recipes

Chicken Cacciatore

1 Tbsp. extra virgin olive oil
1 lb. whole skinless and boneless chicken breast, cut in 4 pieces
1 medium red onion, chopped
3 garlic cloves, chopped
8 oz. sliced white mushrooms
3 Tbsp. chopped flat-leaf parsley, divided
1 Tbsp. chopped fresh rosemary, or 2 tsp. dried, crumbled
1 can (about 15 oz.) diced tomatoes, with their juices
2 Tbsp. tomato paste
1 Tbsp. red wine vinegar
Salt and freshly ground black pepper

Heat the oil in a medium skillet over medium-high heat.  Brown the chicken lightly on both sides, about 8 minutes.  Transfer the chicken to a plate and set aside.

In the same pan, sauté the onion until translucent, about 4 minutes.  Add the garlic and cook 1 minute longer.  Add the mushrooms and cook, stirring often, until they release their liquid and soften, about 6 minutes.  Mix in 2 tablespoons of the parsley and the rosemary.  Add the tomatoes, tomato paste and vinegar, scraping the bottom of the pan with a wooden spoon to incorporate any browned bits into the sauce.

Return the chicken to the pan.  When the sauce bubbles, reduce the heat, partially cover and simmer 15 minutes.  Turn the chicken and cook until it is no longer pink in the center at the thickest part, about 5 minutes longer.  Season to taste with salt and pepper. Divide the cacciatore among 4 plates.  Garnish with the remaining parsley and serve.

Greek Pizza

1/2 lb. turkey cutlets, cut into thin strips
2 cups thinly-sliced onion
1/4 cup finely-chopped flat-leaf parsley
1 tsp. lemon pepper
1 tsp. minced garlic
1 tsp. dried oregano
2 tsp. extra virgin olive oil
2 10-inch pizza shells
1 cup chopped tomatoes
6 Kalamata olives, pitted and slivered
4 oz. feta cheese, crumbled

Preheat oven to 450 degrees.

In large bowl, combine turkey, onion, parsley, lemon pepper, garlic and oregano.

In large, non-stick skillet, over medium-high heat, sauté mixture in oil 5 to 7 minutes, or until turkey is lightly browned and no longer pink in center. Place pizza shells on large baking sheet. Top with turkey mixture, tomatoes, olives and cheese.

Bake for 10 to 12 minutes, until the crust is heated through and the cheese slightly melted.

Tuna Salad Wrap

1 can (6.5 oz.) water-packed white tuna, drained
1 small carrot, shredded
1/4 cup finely chopped celery
1/4 cup finely chopped green pepper
1/2 Tbsp. dried chives or chervil
2-4 Tbsp. nonfat mayonnaise
Salt and freshly ground black pepper, to taste
4 8-inch flour tortillas
4 Tbsp. nonfat cream cheese
4 well-dried leaves of leafy green lettuce
   slightly smaller than a tortilla
1/2 cup shredded reduced-fat cheddar cheese
4 sprigs fresh mint, cilantro or flat-leaf parsley

In small bowl, combine tuna, carrot, celery, green pepper, chives and enough mayonnaise to make a moist (but not wet) salad. Add salt and freshly ground pepper to taste.

On each tortilla, spread a thin layer of cream cheese (about 1 tablespoon) across the center two-thirds of tortilla's surface, leaving a 2-inch margin along edges. Center 1 lettuce leaf on top of each tortilla. Press leaf into cream cheese. Spread a quarter of the tuna salad firmly over each lettuce leaf, leaving a 2-inch margin at top and bottom of each tortilla. Sprinkle a quarter of cheese over each tortilla and top with a sprig of fresh mint or other fresh herb.

Fold the bottom of the tortilla up to cover the top of the filling. Fold in the two sides a quarter-inch. Roll tortilla up, holding side folds in. Roll wraps tightly and as firmly as possible to ensure packets stays closed. Tightly seal each in plastic wrap and refrigerate until ready to serve or pack. Wraps made without wet ingredients can keep for 24 hours or more without getting soggy.

Asian Pilaf

Nonstick cooking spray
1 medium red bell pepper, seeded and coarsely chopped
1 garlic clove, minced
1 tsp. fresh chopped, peeled ginger
1 cup brown rice
2 cups fat-free, reduced sodium chicken or vegetable broth
1 cup fresh snow peas, trimmed
1 cup thinly sliced carrots, steamed
1/4 cup chopped green onion
1/4 cup chopped fresh cilantro
1 Tbsp. lite soy sauce
1/8 tsp. crushed red pepper flakes

Spray medium saucepan with cooking spray. Heat pan over medium heat. Add red pepper, garlic and ginger. Sautee 5 minutes. Stir in rice. Sautee 3 more minutes. Add broth; bring to boil. Cover and simmer on medium-low heat until rice is tender and liquid is absorbed, about 35 minutes. Stir in snow peas, carrots, green onion, cilantro, soy sauce and red pepper ßakes. Cook 5 more minutes. Serve immediately.

Southwest Vegetable Fritatta

1 Tbsp. canola or olive oil
1/2 cup diced red pepper
1/4 cup diced yellow onion
1/2 - 1 small jalapeno pepper, seeded and finely minced
1/2 cup canned black beans, drained and rinsed
2 large eggs
4 egg whites
Salt and pepper, to taste
1/4 cup grated soy cheese or reduced fat sharp cheddar cheese
1/4 avocado, thinly sliced
1/2 cup chunky salsa or pico de gallo
2 Tbsp. chopped
cilantro, to garnish (optional)

In large skillet, heat oil over medium-high heat. Add red pepper, onion, jalapeno and black beans and saute 5 minutes, being careful not to mash beans. Remove skillet from heat and set aside. In bowl, beat eggs and egg whites. Set aside. Return skillet with vegetables to heat. With wooden spoon, stir vegetables and beans until evenly distributed. Pour eggs over top and spread with spoon to evenly distribute across vegetables and beans.

Sprinkle with salt and pepper. Cover and cook over medium heat until eggs are just set, about 2-3 minutes. Remove pan from heat and sprinkle with cheese. Cover and allow cheese to melt for just a minute. Gently slide the fritatta onto plate or platter. Top with avocado slices and salsa. If desired, garnish with fresh cilantro.

New Waldorf Salad

1 cup thinly sliced celery
1 cup pitted, sweet dark fresh cherries, halved
1 cup diced Red Delicious apple
1/2 cup dark seedless raisins
1/4 cup toasted walnut halves
1/2 cup fat-free mayonnaise
2 tsp. fresh lemon juice
1/2 tsp. lemon zest
4 cups dark leafy greens

In salad bowl, combine celery, cherries, apple, raisins and walnuts.  Inmeasuring cup, whisk together mayonnaise, lemon juice and lemon zest.  Tosssalad with dressing.  Serve over greens of choice.

Skillet Apple-Cranberry Granola Crisp

1 cup lowfat granola
2 Tbsp. apple juice
1 tsp. cornstarch
2 medium green apples, cored, peeled and diced into small pieces 1/8-inch wide
1/8 cup light brown sugar
1/2 tsp. cinnamon
1 tsp. lemon juice
1 Tbsp. canola oil
1 cup dried cranberries
1/2 cup vanilla lowfat yogurt, frozen or unfrozen (optional)

In large nonstick skillet over low heat, toast granola for 2-3 minutes. In small bowl, combine apple juice and cornstarch. In medium bowl, combine cornstarch mixture with apples, sugar, cinnamon and lemon juice. Wipe skillet clean, add oil and heat over medium heat. Add apple mixture, spreading evenly over bottom of pan, and cook, stirring constantly, until browned but not mushy, 4 minutes. Add cranberries and heat through. Stir in granola. Reduce heat to low. Flatten mixture with wooden spoon, cover with lid and cook another1-2 minutes. Serve topped with spoonful of yogurt, if desired.