Prevent Cancer Foundation Blog

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 ...

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 ...

Yield: 6 servings, 1 1/2 cups each Servings: 6 Prep Time: 45 minutes Total Time: 45 minutes Recipe Description: French onion soup is a favorite but it usually isn’t substantial enough to make a complete meal. We’ve solved this problem by adding fiber-rich chickpeas to a broth flavored with sherry and three kinds of onions. Of course, we didn’t forget the gooey topping, we’ve just made it a little lighter and a lot easier to prepare at home—simply top toasted ...

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 ...