Prevent Cancer Foundation Blog

Yield: 4 servings Servings: 4 Prep Time: 30 minutes Total Time: 30 minutes To Make Ahead: Refrigerate the vegetables, toasted noodle mixture, chicken and dressing in separate containers for up to 1 day. Toss together just before serving. Recipe Description: This delicious Chinese-inspired salad is crisp, crunchy and cool with shredded cabbage, carrots and chicken breast tossed with toasted ramen noodles and slivered almonds. The dressing is an addictive orange, sesame, ginger and soy combination—you may want to double the dressing ...

Yield: 6 servings, 1 1/2 cups each Servings: 6 Prep Time: 30 minutes Total Time: 30 minutes To Make Ahead: Cover and refrigerate for up to 2 days. To serve, stir in 2 tablespoons warm water per portion; serve cold or reheat in microwave. Recipe Description: If you can't find a bagged vegetable medley for this easy noodle bowl, choose 12 ounces of cut vegetables from your market's salad bar and create your own mix. Recipe Ingredients: 1 pound boneless, skinless chicken breasts 1/2 ...

Yield: 18 servings Servings: 18 Prep Time: 15 minutes Total Time: 15 minutes Recipe Description: In this deconstructed version of hot spinach-artichoke dip, we stuff artichoke hearts with lightly seasoned cooked spinach and melt brie on top. Recipe Ingredients: 1 9-ounce box frozen artichoke hearts 2/3 cup cooked chopped spinach 1 teaspoon lemon pepper 1/4 teaspoon salt 18 thin slices brie Recipe Steps: Preheat broiler. Prepare artichoke hearts according to package directions. Combine spinach, lemon pepper and salt in a small bowl. Top each artichoke heart with the spinach ...

Yield: 4 servings, 1/4 cup each Servings: 4 Prep Time: 5 minutes Total Time: 1 hour To Make Ahead: Cover and store at room temperature for up to 2 days.   Recipe Description: When roasted in a hot oven, chickpeas become super crunchy. They’re a great low-fat substitute for nuts when salty cravings hit. Recipe Ingredients: 1 15-ounce can chickpeas, rinsed 1 tablespoon extra-virgin olive oil 2 teaspoons ground cumin 1 teaspoon dried marjoram 1/4 teaspoon ground allspice 1/4 teaspoon salt Recipe Steps: Position rack in upper third of oven; preheat ...