colon cancer illustration

Researchers believe that mailing the screening kits directly to patients, which frames participation as the default, reduced steps in the process, and made it easier for patients to get screened and catch colorectal cancer earlier or even potentially prevent it from occurring.

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This pie is based on a prosciutto arugula pizza once eaten at a trattoria high above the ocean in the impossibly scenic village of Positano, which clings to the cliffs above Italy’s Amalfi Coast. Though you’ll have a tough time re-creating the setting, this combination of ingredients flirts with those magical flavors. The cherry tomatoes roast into sweet little orbs of sauce, the prosciutto adds a salty punch, and the arugula, which wilts gently from the residual heat of the pizza, brings a fresh, peppery note to the pie. Bellisima!

Nutrition:
400 calories, 12 g fat (5 g saturated), 980 mg sodium

Serves 4

You’ll Need

Pizza dough, 12 oz store-bought pizza dough, or 1 large pre-baked crust, such as Boboli
1 cup pizza sauce
11⁄2 cups shredded part-skim mozzarella
2 cups cherry tomatoes
2 cups arugula
6 slices prosciutto, cut or torn into thin strips
Shaved Parmesan

How to Make It

  1. Preheat the oven to 500°F. If you have a pizza stone, place on the bottom rack of the oven.
  2. Divide the dough into 2 equal pieces (unless you’re using a pre-baked crust).
  3. On a well-floured surface, use a rolling pin to work the dough into two thin circles, about 12″ in diameter.
  4. If you have a pizza stone, place one circle of dough on a pizza peel, cover with a light layer of pizza sauce, then top with half the mozzarella and cherry tomatoes.
  5. Slide directly onto the pizza stone and bake for about 8 minutes, until the edge of the dough is lightly browned.
  6. If you don’t have a pizza stone, cook the pizzas on a baking sheet instead.
  7. Remove the pizza to a cutting board and immediately top with half the arugula (which will wilt lightly from the heat), half the prosciutto, and a good measure of shaved or grated Parmesan. (If you have a large block of Parmesan, simply use a vegetable peeler to shave thin slices of cheese over the top.)
  8. Cut the pizza into six or eight slices.
  9. Repeat with the other circle of dough and the remaining ingredients.

Eat This Tip

The beauty of pizza is its boundlessness; if you can imagine it, you can make it. Here are three out-of-the-ordinary pizza ideas worth trying:

  • Pesto base topped with grilled chicken, roasted peppers, and goat cheese
  • Roasted asparagus spears, smoked mozzarella, and a fried egg
  • Mascarpone or ricotta as the base, topped with grilled peaches and balsamic. Dessert!

This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!

The post Healthy Arugula, Cherry Tomatoes, and Prosciutto Pizza Recipe appeared first on Eat This Not That.

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As nice as it is to pick up a meat- and vegetable-stuffed roll with both hands and chomp down on it, there’s something especially alluring about the knife-and-fork approach that goes with the open-face sandwich. The brilliance of it is that the cutlery implies a certain heft and decadence—that this sandwich is too loaded to handle by hand—when in fact, you just saved yourself 100 empty calories by ditching half of the bread. To make matters even better, we rub the base of this open-face steak sandwich with cut garlic cloves, giving you the impression that you’re eating a cheesesteak on top of a big hunk of garlic bread. Enjoy!

Nutrition:
365 calories, 16 g fat (6 g saturated), 510 mg sodium

Serves 4

You’ll Need

2 ciabatta rolls, split or 4 6-inch baguette halves
2 cloves garlic, peeled and cut in half
1⁄2 Tbsp olive oil
1 medium onion, sliced
1 lb sirloin, sliced into thin pieces
Salt and black pepper to taste
1⁄4 cup A.1. steak sauce
1 large tomato, cut into 4 thick slices
4 slices low-fat Swiss or provolone cheese

How to Make It

  1. Preheat the oven to 450°F. Place the bread on a baking sheet and bake on an upper rack for about 5 minutes, until lightly toasted. Rub with the garlic cloves.
  2. Heat the oil in a large sauté pan over medium heat.
  3. Add the onion and cook for about 3 minutes, until translucent.
  4. Add the sirloin pieces and cook for about 7 minutes, until both the beef and onions are browned and the meat is cooked through.
  5. Season with salt and pepper, then stir in the A.1. Remove from the heat.
  6. Place a slice of tomato on top of each ciabatta half. Top with the beef mixture and then the cheese.
  7. Bake for 5 to 7 minutes, until the cheese is fully melted.

Eat This Tip

Here are some other sandwich concepts that take well to the open-face approach:

  • Ham, swiss, and sliced tomato, slathered in honey mustard
  • Grilled ratatouille salad topped with fresh goat cheese
  • Herb-roasted turkey breast, stuffing, and turkey gravy or cranberry sauce
  • A caprese made on slices of baguette served as an hors d’oeuvre (or a midnight snack)

This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!

The post An Open-Face Steak Sandwich on Garlic Toast Recipe appeared first on Eat This Not That.

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You ever hear the saying “tastes like chicken,” and wonder why that is? Because chicken doesn’t really taste like much in particular, which makes it a catch-all canvas for describing other things that don’t taste like anything. Yet, chicken is a lean meat, and its blank slate taste makes it a ripe opportunity for creating a masterpiece on your palate.

Here’s the good news: this recipe is for a chicken that does taste like something quite tasty. This baked chicken breast recipe will have you roasting the meat with tomatoes and capers, then olive oil bastes the chicken in a savory broth; this will keep the meat moist and ultimately provide it with both a chunky, textured topping and an intensely satisfying sauce to pour all over the top. Plus, you’ll save more than just calories—you’ll save time on cleanup! We’ve made it so you can pull all this off in a single baking dish, but we added the foil in there to catch all the drippings—and then you can spare yourself the post-dinner cleanup as well! It’s a win-win.

Nutrition:
310 calories, 18 g fat (2.5 g saturated), 420 mg sodium

Serves 4

You’ll Need

4 boneless, skinless chicken breasts (4–6 oz each), pounded to uniform 1⁄4″ thickness
Salt and black pepper to taste
1 pint cherry tomatoes or 2 cups chopped tomatoes
1⁄2 red onion, diced
1⁄4  cup green olives, pitted and chopped
1⁄4  cup pine nuts
2 Tbsp capers
2 Tbsp olive oil
Thinly sliced fresh basil (optional)

How to Make It

    1. Preheat the oven to 450°F. Season the chicken with salt and pepper.
    2. Take four large sheets of aluminum foil and fold each in half, then fold up about 1″ of each side to create four trays, each large enough to comfortably hold a chicken breast. Place a breast on each piece of foil.
    3. Combine the tomatoes, onion, olives, pine nuts, capers, and olive oil with a few pinches of salt and pepper in a mixing bowl.
    4. Top the chicken breasts with the mixture.
    5. Place the chicken trays on a baking sheet and bake for about 15 minutes, until the chicken is cooked through. Serve with the tomato mixture and any accumulated juices from the foil drizzled on top.
    6. Garnish with basil if using.

This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!

The post Mediterranean-Inspired Baked Chicken With Tomatoes and Capers Recipe appeared first on Eat This Not That.

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Coffee and steak might seem like an unlikely partnership, but the flavor of beef is actually heightened by the robust notes of java. This coffee-rubbed steak dish would be perfect with grilled vegetables and a side of black or pinto beans, or heat up a few corn tortillas and pass them out so everyone can make their own little tacos. Either way, be sure to let the beef rest (even if it actually makes this 10-minute meal a 12- or 13-minute meal); cut into it too early, and all the still-hot juices will bleed onto your cutting board, instead of being reabsorbed by the meat. Patience is a virtue, and so is a home-cooked meal that will save you some serious calories compared to the fast-food version.

Nutrition:
270 calories, 15 g fat (6 g saturated), 600 mg sodium

Serves 4

You’ll Need

1⁄2  Tbsp finely ground coffee or espresso
1⁄2  Tbsp chili powder
Salt and black pepper to taste
1 lb flank or skirt steak (Skirt and flank are among our two favorite cuts, but any steak—strip, tenderloin, ribeye—would benefit from this coffee treatment)
Pico de gallo
1 lime, quartered

How to Make It

  1. Preheat a grill, grill pan, or cast-iron skillet.
  2. Combine the coffee grounds with the chili powder, plus a few generous pinches of salt and pepper.
  3. Rub the spice mixture all over the steak. Cook the beef for 3 to 4 minutes per side, depending on thickness, until slightly firm but still yielding.
  4. Let the steak rest for at least 5 minutes, then slice thinly against the grain of the meat. Serve with a big scoop of pico de gallo and a wedge of lime.

Eat This Tip

Steak and coffee isn’t the only unconventional pairing that yields surprisingly excellent results. Try any of these tantalizing teams for a jolt to your taste buds:

Love this recipe? Subscribe to our Eat This, Not That! magazine for even more at-home cooking and healthy eating ideas.

The post A Coffee-Rubbed Steak Recipe Ready In Minutes appeared first on Eat This Not That.

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No city or region in America lays claim to a richer, more influential lineup of culinary creations than New Orleans and the surrounding Creole country. Gumbo, étouffée, beignets, po’ boys—all are part of Louisiana’s incomparable culinary heritage. Is your mouth watering yet?  No dish, though, is more famous than jambalaya, the rice-based hodgepodge of meat, seafood, and vegetables, not unlike the Spanish paella. By decreasing the rice ratio (or even swapping out with quinoa for a gluten-free alternative) and increasing the produce and protein, this jambalaya recipe cuts the calories and carbs dramatically. Don’t worry though: it still has enough soul (and flavor) to satisfy the most discerning Creole critics.

Nutrition:
380 calories, 15 g fat (4.5 g saturated), 1,070 mg sodium

Serves 4

You’ll Need

1 tsp olive or canola oil
1 cup diced turkey kielbasa
1 medium onion, diced
1  medium green bell pepper, diced
2  cloves garlic, minced
8 oz boneless, skinless chicken breast, cut into 1⁄2″ cubes
1 cup long-grain rice (for a gluten-free option, swap out for quinoa)
2 1⁄4 cups low-sodium chicken stock
1 can (14 oz) diced tomatoes
1 Tbsp tomato paste
1/8 tsp cayenne pepper
2 bay leaves
8 oz medium shrimp, peeled and deveined
Salt and black pepper to taste
Frank’s Red Hot, Tabasco, or other hot sauce
Chopped scallions (optional)

How to Make It

  1. Heat the oil in a large skillet or sauté pan over medium heat.
  2. Add the kielbasa and cook for about 3 minutes, until lightly browned.
  3. Add the onion, bell pepper, and garlic and cook, stirring occasionally, for 4 to 5 minutes, until the vegetables have softened.
  4. Push the vegetables and kielbasa to the perimeter, making a well in the center of the pan. Add the chicken and sauté until lightly browned but not cooked through, about 3 minutes.
  5. Stir in the rice, stock, tomatoes, tomato paste, cayenne, and bay leaves.
  6. Turn the heat to low, cover, and simmer for 17 minutes, until nearly all of the liquid has been absorbed by the rice.
  7. Uncover, add the shrimp, and cook for 2 to 3 minutes, until the rice is tender and the shrimp is cooked through.
  8. Discard the bay leaves.
  9. Season with salt, black pepper, and hot sauce and garnish with the scallions, if using.

This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!

The post A Low-Calorie, Low-Carb Jambalaya Recipe appeared first on Eat This Not That.

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person with chickenpox on back

Republican Governor Matt Bevin’s actions of deliberately exposing his children to a disease are “unfortunate and not an example for any of us,” infectious disease expert Dr. William Schaffner told the associated press.

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This is the type of recipe that converts fish skeptics into bona fide believers, and all it takes is a glaze that you can whip up in a few minutes. The fattiness of salmon pairs perfectly with assertive spicy and sweet flavors, and this recipe has both. Round this meal out with roasted broccoli (it can roast in the same oven as the salmon) and a side of couscous. Plus, salmon has health benefits like no other fish or meat on any menu: on top, of course, of being a great source of protein, potassium, and B vitamins, salmon is also one of the best ways to get omega-3 fatty acids and is known to help with weight control and reduce the risk of heart disease. This dish is flavorful, delicious, and a healthy way to get your salmon fill. So, has this sweet chili-glazed salmon recipe converted you yet, fish skeptics? Good.

Nutrition:
330 calories, 14 g fat (2 g saturated), 560 mg sodium

Serves 4

You’ll Need

1⁄4 cup Asian-style sweet chili sauce
2 Tbsp low-sodium soy sauce
1 Tbsp grated fresh ginger
1 tsp sriracha or other spicy chili sauce
4 salmon fillets, 4–6 oz each (When possible, buy wild salmon. It may be more expensive, but it’s lower in PCBs, toxins, and mercury than most farmed varieties. Plus, it just tastes better.)

How to Make It

  1. Preheat the oven to 425°F.
  2. Combine the sweet chili sauce, soy sauce, ginger, and sriracha in a mixing bowl.
  3. Place the salmon fillets on a foil-lined baking sheet. Use a brush or a spoon to lacquer the salmon with the chili glaze.
  4. Bake the salmon until the glaze has begun to lightly caramelize and the salmon flakes with gentle pressure, about 10 minutes, depending on the thickness of the fish.

Eat This Tip

Roasting salmon yields tender, moist fish every time, with no effort on your part other than turning on the oven. In addition to the chili glaze here, try one of these three easy variations to give salmon fillets a powerful flavor boost:

  • 2 tablespoons hoisin, 2 tablespoons low-sodium soy sauce, and 2 tablespoons orange juice
  • 2 tablespoons Dijon mustard, 2 tablespoons honey, and 1⁄2 tablespoon chili powder
  • 2 tablespoons softened butter, 1 tablespoon canned chipotle pepper, the juice of 1 lime, and shaved Parmesan

Love this recipe? Subscribe to our Eat This, Not That! magazine for even more at-home cooking and healthy eating ideas.

The post Sweet Chili-Glazed Salmon Recipe appeared first on Eat This Not That.

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