Prevent Cancer Foundation Blog

Healthy Eating

Healthy recipe: Brussels sprouts with chestnuts & sage

Posted by Ashley Boggs, Communication Associate on November 21st, 2012 | 1 Comment »
Brussel Sprouts with Chestnuts and Sage

Yield: 12 servings, about 1/2 cup each Servings: 12 Prep Time: 35 minutes Total Time: 35 minutes To Make Ahead: Prepare through Step 1, cover and refrigerate for up to 8 hours. Recipe Description: Chestnuts and Brussels sprouts are a classic pair—the toasty, rich nuts balance the sprouts. This dish cuts down on the holiday oven gridlock because it can be done on the stovetop. Recipe Ingredients: 2 pounds Brussels sprouts, trimmed and halved 1 tablespoon butter 1 tablespoon extra-virgin olive oil 3 tablespoons reduced-sodium chicken ...

Healthy Recipe: Sweet Potato & Black Bean Chili

Posted by Ashley Boggs, Communications Associate on November 16th, 2012 | No Comments »
Sweet Potato and Black Bean Chili

Yield: 4 servings, about 2 cups each Servings: 4 Prep Time: 25 minutes Total Time: 40 minutes To Make Ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months. Recipe Description: Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night. We love the smoky heat from the ground chipotle, but omit it if ...

Healthy Recipes: Wok-Seared Chicken Tenders with Asparagus & Pistachios

Posted by Ashley Boggs, Communications Associate on November 9th, 2012 | No Comments »
Wok Seared Chicken Tenders with Asparagus

Yield: 4 servings, about 1 1/4 cups each Servings: 4 Prep Time: 25 minutes Total Time: 25 minutes Recipe Description: Here's an East-meets-West stir-fry that will soon become a family favorite. Serve it over rice, with a simple salad of arugula and orange sections dressed in a light vinaigrette. Recipe Ingredients: 1 tablespoon toasted sesame oil 1 1/2 pounds fresh asparagus, tough ends trimmed, cut into 1-inch pieces 1 pound chicken tenders (see Ingredient Note), cut into bite-size pieces 4 scallions, trimmed and cut into ...

Healthy Recipe: Butternut Squash Pilaf

Posted by Ashley Boggs, Communications Associate on November 2nd, 2012 | No Comments »
Butternut Squash Pilaf

Yield: 8 servings, about 3/4 cup each Servings: 8 Prep Time: 35 minutes Total Time: 1 hour Recipe Description: Grated butternut squash adds color and nutrients to this brown rice pilaf. Greeks like to use winter squash, especially pumpkin, to make savory and sweet pies, fritters and croquettes, casseroles and myriad other dishes with fall’s telltale vegetables, but these dishes are virtually unknown outside the country. It’s traditionally made with pumpkin, but since most pumpkins in the U.S. are grown ...