Prevent Cancer Foundation Blog

Our healthier eggplant Parmesan sandwich uses tender, smoky grilled eggplant instead of fried, so it has a fraction of the fat and calories. To make these sandwiches a cinch to prepare, make sure to have all your ingredients ready before you head out to the grill. 4 servings | Active Time: 45 minutes | Total Time: 45 minutes Ingredients 1 large eggplant, (1 1/4-1 1/2 pounds), cut into 12 1/4-inch-thick rounds Canola or olive ...

Drizzle grilled zucchini with a tangy lemon vinaigrette and it becomes an easy vegetable salad. Want a little heat? Add minced fresh jalapeño.     Makes 6 servings Active Time: 45 minutes Total Time: 45 minutes Ingredients 1 medium lemon 2 tablespoons extra-virgin olive oil 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt 2 pounds small zucchini, cut into lengthwise slices about 1/2 inch thick 1/2 cup sliced almonds, toasted (see Tips) 1/3 cup thinly shaved Parmigiano-Reggiano cheese (see Tips) Preparation Bring a small saucepan of water to ...

Here's a healthy twist on shrimp scampi. We left out the butter and loaded the dish up with red peppers and asparagus for a refreshing spring meal. Serve with quinoa, whole-wheat couscous or linguine. 4 servings Active Time: 35 minutes Total Time: 35 minutes Ingredients 4 teaspoons extra-virgin olive oil, divided 2 large red bell peppers, diced 2 pounds asparagus, trimmed and cut into 1-inch lengths 2 teaspoons freshly grated lemon zest 1/2 teaspoon salt, divided 5 cloves garlic, minced 1 pound raw shrimp, (26-30 ...

Packed with protein and fiber, this tuna and bean salad is ready in a flash. Serve with warm, crusty bread or pack it in a pita for a sandwich. For an extra kick, add a pinch of crushed red pepper or cayenne. 4 servings Active Time: 25 minutes  Total Time: 25 minutes Ingredients 1 15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed 2 5- to 6-ounce cans water-packed chunk light tuna, drained and flaked ...