Prevent Cancer Foundation Blog

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: 4 servings Servings: 4 Prep Time: 10 minutes Total Time: 25 minutes Recipe Description: Roast whole slices of lemon along with the asparagus for a beautiful look and sparkling, bright taste. Great with seafood, especially salmon or scallops. Recipe Ingredients: 2 bunches asparagus, tough ends trimmed 2 lemons, thinly sliced 2 tablespoons extra-virgin olive oil 4 teaspoons chopped fresh oregano or 1 teaspoon dried 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper Recipe Steps: Preheat oven to 450 degrees F. Toss asparagus, lemon slices, oil, oregano, salt and ...

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 ...

Our version of this enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables. Canned prepared enchilada sauce has great flavor and keeps the prep time quick. It can vary in heat level so find one that suits your taste. If you want to eliminate the heat altogether, try a green enchilada sauce (which is often milder than red) or substitute two 8-ounce cans of plain tomato sauce. 10 servings | Active Time: 20 minutes | ...