Prevent Cancer Foundation Blog

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 ...

Curious about how the first Thanksgiving feast may have looked like back in 1621? Some of the traditional foods have modified over the years, but many have remained the same. For starters, the Wampanoag Native people and the Pilgrims enjoyed several protein-rich meats, not just turkey, which included duck, geese, venison, cod and pigeon. The Plymouth Rock feasters also had their own versions of stuffing and gravy to accompany their meat. Mashed potatoes and sweet ...

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 ...

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 ...