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Tasty Tuesday: Turkey Leftovers? Lentil & Turkey Soup

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If you’re like us, we can’t believe that this Thursday is Thanksgiving!  WOW!  We all have much to be thankful for this year.  And if you’re also like us, that 20+ pound bird that you bought to feed your family will probably have PLENTY of leftovers.  I’m always looking for a great, easy and healthy recipe and this soup is fantastic for turkey leftovers.  (And it freezes well, so if you’re tired of turkey, cook this up and stick it in your freezer until you’re back in the mood for turkey!)   Our recipe below is a healthy slightly modified version of one from Food & Wine Magazine’s December 2009 edition—takes some great ideas they have and eliminates the extra fat/salt that doesn’t really need to be there to make it delicious!

What’s your favorite thing to do with turkey leftovers?  We’d love to hear!


1 tablespoon extra-virgin olive oil

3 garlic cloves, peeled

2 celery ribs, finely chopped

2 carrots, finely chopped

1 onion, finely chopped

One 16-ounce can whole tomatoes, chopped and juices reserved

1 bay leaf

1 cup green or brown lentils

3/4 pound turkey breast

4 small red potatoes, peeled and sliced 1/4 inch thick

1/4 cup chopped flat-leaf parsley

Salt and freshly ground pepper

Freshly grated Parmigiano-Reggiano cheese, for serving


  1. In a large pot, heat the oil. Add the garlic, celery, carrots and onion and cook over moderate heat, stirring occasionally, until softened, 7 minutes. Add the tomatoes, bay leaf, lentils, smoked turkey and 2 quarts of water and bring to a boil. Cover partially and simmer, stirring occasionally, until the lentils are very tender, 1 hour. Add the potatoes and simmer until tender, 10 minutes.
  2. Remove the turkey meat from the bones and return it to the soup; discard the skin, bones and bay leaf. Add the parsley and season the soup with salt and pepper. Ladle the soup into bowls and serve, passing the cheese at the table.

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Mammograms after 40? What’s right for women?

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New Mammogram Recommendations: The Right Message for Women?

The Woodlands, TX, November 17, 2009:  On Monday, the U.S. Prevention Services Task Force (USPSTF) issued new screening recommendations for women who are asymptomatic and who are not at increased risk of developing breast cancer.  The guidelines call for an end to annual mammography screening for women 40 to 49 as well as a shift to biannual (every two years) screening for post-menopausal women.  The report also said physicians need not teach women breast self-exam techniques.

“The USPSTF,” said Erica Harvey, Executive Director of Breast Cancer Charities of America, “is taking a stance on reducing harm from overtreatment.  We endorse these new guidelines because the incidence of false positives, where a mammogram shows a problem but biopsy reveals that the problem is not cancer.  The report also leads us to focus our efforts to find more accurate screening technologies.”

The Breast Cancer Charities of America is dedicated to integrating techniques such as nutrition, exercise, mind/body, and social support into the treatment and prevention of breast cancer.   This includes non-invasive preventative measures such as reducing the number of women who are overtreated and mis-diagnosed.

The new guidelines, which do not apply to a small group of women who are at high risk for breast cancer due to a gene mutation or extensive chest radiation, reverse longstanding and widely held cultural beliefs about the need and effectiveness of screening and early detection,  are consistent with practices in most other countries with breast cancer screening programs.  Those countries have no worse outcomes measured by breast cancer mortality than the U.S.

The essential message to American women not at increased risk of breast cancer is:

  1. Forgo routine mammograms if they are in their 40s.
  2. Starting at age 50, get a mammogram every two years until age 74.
  3. Continue monthly self examinations—if you find something suspicious, visit your medical provider

Harvey continued, “We know this recommendation will be upsetting to some women, especially those who found a cancer through mammography while still in the 40s.  However, the largely unreported downside to screening is too frequently overlooked.  From personal anxiety, to physical deformity, to overtreatment, the problems are very real.  The new guidelines make for rational public policy.

Tasty Tuesdays: Glazed Sweet Potatoes

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In spirit of next week being Thanksgiving (and if you’re like me, trying to figure out what to cook without feeling like a stuffed bird yourself after the whole feast) I’m posting my version of a fantastic classic of sweet potatoes.

Many people grew up with the marshmallow topped potatoes that are swimming in a pool of sugar….(mind, you, I’ve had those and yes, they are good, but don’t even want to think of what they do to my insides.)  So as we say, everything in moderation, I took it upon myself to come up with a more healthy version of glazed sweet potatoes….with everything else on your plate, you probably won’t even realize you’re missing the marshmallows!


Glazed Sweet Potatoes


  • 1 tablespoon + spray Pam for the pan
  • 4 medium yams or sweet potatoes, peeled
  • 1/4 cup brown sugar
  • 3 tablespoons maple syrup
  • Freshly grated nutmeg, to taste
  • Walnuts to sprinkle on top


Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with Pam.

Cut each of the yams into 8 evenly shaped wedges. Lay them out in the prepared baking dish in an even layer. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and allow to dissolve. Mix in syrup and cook until smooth. Pour the glaze over the yams and sprinkle with nutmeg.

Cover the baking dish with foil and bake for about 45 minutes or until the yams are tender when pierced with a fork but they still hold their shape.

Tasty Tuesdays: Pork Chops with Apples and Thyme

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Picture of Pork Chops with Apples and Thyme Recipe


  • 3/4 cup reduced-sodium chicken broth, divided
  • 2 teaspoons cornstarch
  • 2 teaspoons olive oil
  • 4 4-ounce boneless pork chops, 1/2 inch thick, trimmed of fat
  • 1 small onion, sliced
  • 1 tart apple, such as Granny Smith, peeled and sliced
  • 1/4 cup apple cider or apple juice
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon dried thyme


Mix 2 tablespoons broth and cornstarch in a small bowl.

Heat oil in a large nonstick skillet over high heat. Add chops and cook until browned, 2 to 3 minutes per side. Transfer to a plate.

Reduce heat to medium-high and add onion to the pan. Cook, stirring often, until it starts to soften and brown, 2 to 3 minutes. Add apple and cook, stirring often, until tender, 3 to 5 minutes. Stir in the remaining broth, cider (or juice), mustard, thyme and the cornstarch mixture. Bring to a boil, stirring, until thickened and glossy, about 1 minute. Return the chops to the pan and heat through. Serve immediately.

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Tasty Tuesdays: Paula Dean’s (Healthy version) Pumpkin Baked Ziti

iGoPink Blog, Nutrition & Recipes, Uncategorized 1 Comment

If any of you are like me, I love to watch the Food Network—however, learning that watching it at 10pm at night in bed when I’m starving is maybe not the best choice.

So many times I’ll see a great recipe but it calls for a stick of butter or heavy cream—things that just aren’t the greatest for us.  But as our belief is at BCCA, everything in moderation.  So I’ve taken Paula Dean’s Pumpkin Baked Ziti and made it a bit healthier—and honestly, can’t really tell the difference.  And with Fall in full season now, this dish just makes the house smell wonderful!

What are your favorite fall recipes?  Do share at and we’d love to feature them on our blog!

Pumpkin Baked Ziti

Recipe courtesy Paula Deen, 2008

Prep Time:

20 min

Inactive Prep Time:

Cook Time:

1 hr 0 min

8 servings


  • 1 pound turkey sausage
  • 3/4 cup chopped onion
  • 1 tablespoon minced garlic
  • 1 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 1 (15-ounces) can pumpkin puree
  • 1 cup chicken stock
  • 2 teaspoons chopped fresh sage leaves
  • 2 teaspoons salt
  • 1 pound whole wheat ziti
  • 2 tablespoons chopped fresh parsley leaves
  • 1/4 cup Parmesan


Preheat oven to 375 degrees F. Butter (8) 8-ounce ramekins.

Cook sausage in a large, deep skillet over medium heat until fat is rendered about 8 minutes. Remove from skillet with a slotted spoon, drain on paper towels and set aside. Discard any fat from the skillet in excess of 2 tablespoons.

Add onion, garlic, crushed red pepper flakes and oil to the skillet and cook, stirring occasionally until soft; about 3 minutes. Stir in pumpkin puree, chicken stock and sage. Mix together and add salt. Bring to a boil then lower the heat and simmer 5 minutes. Stir in sausage. Simmer until the sauce comes together and is thickened slightly.

Add cooked pasta and parsley to the skillet and gently toss all the ingredients together to coat. Divide the rigatoni mixture between the 8 prepared ramekins. Sprinkle the tops of each ramekin with Parmesan cheese and bake for 35 minutes until the topping is golden brown.

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