Prevent Cancer Foundation Blog

Healthy Eating

Healthy recipe: Florentine hash skillet

Posted by Ashley Boggs, Communications Associate on May 17th, 2013 | No Comments »
Florentine Hash Skillet

Yield: 1 serving Servings: 1 Prep Time: 10 minutes Total Time: 10 minutes Recipe Description: Here’s a super-quick all-in-one-skillet breakfast to start your day, loaded with hash browns, spinach, egg and cheese. Recipe Ingredients: 1 teaspoon extra-virgin olive oil 1/2 cup frozen hash browns or precooked shredded potatoes (see Note) 1/2 cup frozen chopped spinach 1 large egg Pinch of salt Pinch of freshly ground pepper 2 tablespoons shredded sharp Cheddar cheese Recipe Steps: Heat oil in a small nonstick skillet over medium heat. Layer hash browns and spinach into ...

Healthy recipe: Roasted vegetable enchiladas

Posted by Ashley Boggs, Communications Associate on May 2nd, 2013 | No Comments »
Roasted Vegetable Enchiladas

Yield: 6 servings, 2 enchiladas each Servings: 6 Prep Time: 1 1/4 hours Total Time: 1 1/2 hours To Make Ahead: Prepare the sauce (Steps 1-4) and the filling (Step 5); cover and refrigerate for up to 2 days. Recipe Description: Filled with bell peppers, pinto beans, mushrooms and onions, these colorful enchiladas can be mostly made ahead--perfect for entertaining. Pass some crumbled queso fresco, chopped fresh cilantro and diced avocado at the table. Recipe Ingredients: Sauce 1 poblano pepper or green bell pepper 2 ...

Spring salad with beets, prosciutto & creamy onion dressing

Posted by Ashley Boggs, Communications Associate on April 23rd, 2013 | No Comments »
Spring Salad with Beets, Proscuitto and Creamy Onion Dressing

Yield: 6 servings, about 2 1/4 cups each Servings: 6 Prep Time: 50 minutes Total Time: 50 minutes To Make Ahead: Cover and refrigerate cooked beets (Step 2) for up to 2 days. Bring to room temperature before serving. Recipe Description: Tender mixed salad greens (mesclun) from the garden or farmers’ market along with baby beets, crispy and salty prosciutto and a creamy dressing make a fabulous salad. Recipe Ingredients: 1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided 4 very thin slices prosciutto ...

Healthy recipe: Lemon & dill chicken

Posted by Ashley Boggs, Communications Associate on April 19th, 2013 | No Comments »
Lemon and DillChicken

Yield: 4 servings Servings: 4 Prep Time: 30 minutes Total Time: 30 minutes Recipe Description: Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sautéed chicken breasts. Make it a meal: Serve with roasted broccoli and whole-wheat orzo. Recipe Ingredients: 4 boneless, skinless chicken breasts (1-1 1/4 pounds) Salt & freshly ground pepper to taste 3 teaspoons extra-virgin olive oil or canola oil, divided 1/4 cup finely chopped onion 3 cloves garlic, minced 1 cup reduced-sodium chicken broth 2 teaspoons flour 2 tablespoons chopped fresh dill, ...