Thursday, August 28, 2008

September 2008 is.....

Turn the Town Teal - to support Ovarian Cancer

Ovarian Cancer is stiking women around the world. There are many Alliances but I will be highlighting the Florida one since that is close to my heart!

Plan to join the Ovarian Cancer Alliance of Florida in celebrating National Ovarian Cancer Awareness Month 2008. We will be wearing teal, decorating trees, buildings and lampposts with teal ribbons and much more! Be a part of a new tradition and raise awareness of the symptoms of ovarian cancer, and in the process YOU can help save women's lives!!! For more information or to join this effort, contact the OCAF office ( or 407-339-0024).

Symptoms of Ovarian Cancer:
Pelvic or abdominal pain
Difficulty eating or feeling full quickly
Urinary symptoms (urgency or frequency)
Several other symptoms may include: fatigue, indigestion, back pain, pain with intercourse, constipation and menstrual irregularities.

Take Action:
See your doctor, preferably a gynecologist, if these symptoms are unusual for you and occur almost daily for more than a few weeks. Experts suggest a combination pelvic/rectal exam, a transvaginal sonogram, and a CA125 blood test. If ovarian cancer is suspected, medical experts suggest seeking a second opinion with a gynecologic oncologist before surgery is performed.

To learn more about Ovarian cancer and how to support this cause, check out these websites:


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Easy Chicken Pasta

Easy Chicken Pasta

What's For Supper Ya'll?

White Beans, Pasta and Chicken
8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup chicken broth
3 cloves garlic, thinly sliced
1 tablespoon olive oil
6 plum tomatoes, coarsely chopped (about 2 cups)
12 ounces cooked chicken, shredded
1/4 cup snipped fresh Italian flat-leaf parsley
1/2 to 1 teaspoon cracked black pepper
1/2 teaspoon salt
Fresh Italian flat-leaf parsley sprigs (optional - I usually skip it)
Olive oil (optional - but I recommend at least a little for moisture)
1. In a large saucepan, cook pasta according to package directions; drain well and set aside.
2. In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan.
3. Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper and salt. Heat through.
4. Add the tomato mixture to hot pasta; toss to cost. Top with parsley sprigs and additional olive oil. Serve immediately. Makes 4 servings.
Posted by Stacy Nelson, Easy Dinner

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