Friday, May 17, 2013
The funny things they make you do at work
Was having trouble sharing this yesterday. In honor of National Chicken Dance Song day (yesterday 5/16/13), and employee appreciation week my work made us come up with a skit for a company wide competition (know idea what the prize is). Here is our submission. Enjoy!
Wednesday, May 15, 2013
Wednesday, May 8, 2013
Wednesday, May 1, 2013
Cancer Prevention Study -3
Volunteer today for a cancer-free tomorrow.
What if you could prevent even one family from hearing the words “you have cancer”?
Right now you have a unique opportunity to fight back against cancer by enrolling in the American Cancer Society’s new research study called the Cancer Prevention Study-3 (CPS-3). By joining CPS-3, you can help researchers better understand the genetic, environmental and lifestyle factors that cause or prevent cancer, which ultimately saves lives.
Who can join the study?
The study is open to anyone who:
- is willing to make a long-term commitment to the study, which means completing periodic follow-up surveys at home for the next 20-30 years
- is between 30 and 65 years old
- has never been diagnosed with cancer (not including basal or squamous cell skin cancer)
How can you participate?
Participation is easy. Your initial enrollment requires two steps and will involve the following:
- After scheduling your enrollment appointment, you will receive a confirmation email with instructions to go online and complete your first, most comprehensive survey. This survey will ask you questions regarding medications you are taking, family history of cancer, lifestyle and other behaviors and will take approximately 45 – 60 minutes to complete.
- At your appointment, you will be asked to sign an informed consent form, complete a brief survey, provide a waist circumference measurement and a small blood sample (similar to a doctor’s visit). The blood sample will be taken by a certified, trained phlebotomist. Your appointment should last approximately 20 – 30 minutes.
- Make sure to bring friends with you when you show up to change the world. And tell everyone you know about this historic opportunity to save lives and fight for every birthday threatened by every cancer in your community.
To schedule an appointment or to see when they will be in your are check out the list of states participating:
http://www.cancer.org/research/researchprogramsfunding/epidemiology-cancerpreventionstudies/cancerpreventionstudy-3/cps3-locations#al
Monday, April 8, 2013
Recipe of the Month: Asian Phyllo Rolls
While I don't normally post recipes, unless its some fabulous new juice, I have had multiple people beg for the recipe of this dish that I made for a baby shower I hosted this past weekend. So, without further ado -
Ingredients:
1/2 cup apricot preserves
3 tablespoons seasoned rice vinegar
1 talbespoon honey
4 teaspoons minced peeled fresh ginger
2 garlic gloves, minced
2 teaspoons Asian (dark) sesame oil
(I used Macadamia Nut oil as I could not find this type of oil and it was what I had on hand)
1/4 teaspoon crushed red pepper
2 teaspoons canola oil
1/2 pound ground skinless turkey breast
(I used 9 ounces of cubed chicken breast)
2 cups frozen Asian-style vegetables, thawed, patted dry, and chopped
(I threw them in frozen and unchopped -again worked very well)
1 cup chopped bok choy
2 tablespoons reduced-sodium soy sauce (I used Bragg's Liquid Aminos instead)
2 tablespoons water
1 teaspoon sugar
8 (12x17 inch) sheets phyllo dough, thawed according to package directions
Dipping Sauce:
Combine the preserves, vinegar, honey, 2 teaspoons of the ginger, the garlic, 1 teaspoon of the sesame oil, and the crushed red pepper in a bowl. Cover and refrigerate.
(I did not add the crushed red pepper as I didn't want it to be too spicy for the mom-to-be or any of the older ladies at the party -tasted just wonderful without so I would say the pepper is optional)
Rolls:
Heat canola oil in a large nonstick skilled over medium-high heat. Add turkey and brown, about 6 minutes. Add vegetabels and bok choy. Cook, stirring until tender, about 4 minutes. Stir in soy sauce, water, remaining 2 tablespoons ginger and 1 teaspoon of sesame oil, and the sugar. Cook 5 minutes. Let cool.
Preheat the oven to 400o F. Spray a large baking sheet with nonstick spray. Place on sheet of phyllo with the short side facing you on a work surface. Lightly spray the phyllo with nonstick spray, then fold it in half lengthwise. Place 1/2 cup of the filling in the center of the bottom end of the phyllo. Fold in the sides then roll up to completely enclose the filling. Place the rol, seam-side down, on the baking sheet. Lightly spray the roll with nonstick spray. Repeat with remaining phyllo and filling to make 8 rolls. Bake
until light golden, 15-20 minutes. Serve with dipping sauce.
Serves 8 (I cut them in half for 16)
Serving size 1 roll with 2 tablespoons dipping sauce
168 Cal, 5g Fat, 1g Sat Fat, 0g Trans fat, 19mg Chol, 380mg Sod, 25g Carb, 1g Fiber, 9g Prot, 24mg Calcium.
As this came from an old Weight Watchers cookbook it has a 3 point value.
(Calculations will be varied based on changes I made to the recipe)
Ingredients:
1/2 cup apricot preserves3 tablespoons seasoned rice vinegar
1 talbespoon honey
4 teaspoons minced peeled fresh ginger
2 garlic gloves, minced
2 teaspoons Asian (dark) sesame oil
(I used Macadamia Nut oil as I could not find this type of oil and it was what I had on hand)
1/4 teaspoon crushed red pepper
2 teaspoons canola oil
1/2 pound ground skinless turkey breast
(I used 9 ounces of cubed chicken breast)
2 cups frozen Asian-style vegetables, thawed, patted dry, and chopped
(I threw them in frozen and unchopped -again worked very well)
1 cup chopped bok choy
2 tablespoons reduced-sodium soy sauce (I used Bragg's Liquid Aminos instead)
2 tablespoons water
1 teaspoon sugar
8 (12x17 inch) sheets phyllo dough, thawed according to package directions
Dipping Sauce:
Combine the preserves, vinegar, honey, 2 teaspoons of the ginger, the garlic, 1 teaspoon of the sesame oil, and the crushed red pepper in a bowl. Cover and refrigerate.
(I did not add the crushed red pepper as I didn't want it to be too spicy for the mom-to-be or any of the older ladies at the party -tasted just wonderful without so I would say the pepper is optional)
Rolls:
Heat canola oil in a large nonstick skilled over medium-high heat. Add turkey and brown, about 6 minutes. Add vegetabels and bok choy. Cook, stirring until tender, about 4 minutes. Stir in soy sauce, water, remaining 2 tablespoons ginger and 1 teaspoon of sesame oil, and the sugar. Cook 5 minutes. Let cool.
Preheat the oven to 400o F. Spray a large baking sheet with nonstick spray. Place on sheet of phyllo with the short side facing you on a work surface. Lightly spray the phyllo with nonstick spray, then fold it in half lengthwise. Place 1/2 cup of the filling in the center of the bottom end of the phyllo. Fold in the sides then roll up to completely enclose the filling. Place the rol, seam-side down, on the baking sheet. Lightly spray the roll with nonstick spray. Repeat with remaining phyllo and filling to make 8 rolls. Bake
until light golden, 15-20 minutes. Serve with dipping sauce.
Serves 8 (I cut them in half for 16)
Serving size 1 roll with 2 tablespoons dipping sauce
168 Cal, 5g Fat, 1g Sat Fat, 0g Trans fat, 19mg Chol, 380mg Sod, 25g Carb, 1g Fiber, 9g Prot, 24mg Calcium.
As this came from an old Weight Watchers cookbook it has a 3 point value.
(Calculations will be varied based on changes I made to the recipe)
ENJOY!!!!
Wednesday, March 27, 2013
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