Prevent Cancer Foundation Blog

No matter how healthy the options are, eating at school or a cafeteria at work or, even worse, a fast food restaurant for lunch can be a risky proposal for your health. However, when you pack your lunch yourself, or for your kids, you can control the ingredients and therefore the calorie and fat content and the sodium levels to help provide a tasty, healthy and much cheaper alternative. In addition, a recent study has ...

Yield: 6 servings, 1 cup each Servings: 6 Prep Time: 35 minutes Total Time: 35 minutes To Make Ahead: Cover and refrigerate for up to 1 day. Recipe Description: This lightly dressed pasta salad gets lots of flavor from kalamata olives and basil. A colorful mix of diced bell pepper, shredded carrot and tomatoes adds vitamins and minerals. Serve on a crisp bed of greens. Toss in canned chunk light tuna, cooked chicken or flavored baked tofu to add protein ...

Yield: 6 servings Servings: 6 Prep Time: 1 hour 10 minutes Total Time: 1 1/2 hours To Make Ahead: Prepare potatoes (Step 2) and green beans (Step 3), cover and refrigerate separately for up to 3 days. Recipe Description: Salad nicoise, a classic French salad, is typically made with tuna. Here we use sweet grilled halibut (in season in midsummer) or striped bass. To make it quicker, substitute 2 or 3 cans of drained chunk light tuna. Or skip the ...

Yield: 4 servings Servings: 4 Prep Time: 25 minutes Total Time: 25 minutes Recipe Description: Looking for a vegetarian option for your next cookout? This grilled eggplant and portobello sandwich is our answer. For extra flavor, we top it with slices of garden-fresh tomato and spicy arugula. Serve with a mixed green salad. Recipe Ingredients: 1 small clove garlic, chopped 1/4 cup low-fat mayonnaise 1 teaspoon lemon juice 1 medium eggplant (about 1 pound), sliced into 1/2-inch rounds 2 large ...