Prevent Cancer Foundation Blog

Food

Healthy recipe: Grapefruit chicken satay salad

Posted by Ashley Boggs, Communications Associate on May 30th, 2013 | No Comments »
Grapefruit Chicken Satay Salad

Yield: 4 servings, about 2 cups each Servings: 4 Prep Time: 40 minutes Total Time: 50 minutes Recipe Description: This tossed salad borrows the basic flavors of Thai satay and turns them into a rich and satisfying entree salad. Recipe Ingredients: 2 large pink or ruby-red grapefruits 1 pound boneless skinless chicken breasts cut into 1/4-inch-thick strips 1 teaspoon dry mustard 1 teaspoon garlic powder 1 teaspoon ground cinnamon 1 teaspoon ground coriander 1 teaspoon ground ginger 1 teaspoon freshly ground pepper 1/2 teaspoon salt 1/4 cup smooth natural peanut butter 2 ...

Healthy recipe: Grilled shrimp skewers over white bean salad

Posted by Ashley Boggs, Communications Associate on May 23rd, 2013 | No Comments »
Grilled Shrimp Sweres

Yield: 6 servings, about 3/4 cup salad and 4 shrimp each Servings: 6 Prep Time: 30 minutes Total Time: 30 minutes To Make Ahead: Cover and refrigerate the salad and shrimp separately for up to 1 day. | Equipment: Six 8- to 10-inch skewers Recipe Description: Fresh herbs make all the difference in this light, summery bean salad that in turn makes an aromatic bed for the easy grilled shrimp. The shrimp and salad are wonderful together but you could also ...

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 ...