Prevent Cancer Foundation Blog

Vegetables

Healthy recipe: Peanut noodles with shredded chicken & vegetables

Posted by Ashley Boggs, Communications Associate on February 8th, 2013 | No Comments »
Peanute Noodles with Shredded Chicken

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 ...

Healthy recipe: Spinach & sun-dried tomato stuffed pizza

Posted by Ashley Boggs, Communications Associate on November 29th, 2012 | No Comments »
Spinach & Sun-Dried Tomato Stuffed Pizza

Yield: 6 servings Servings: 6 Prep Time: 20 minutes Total Time: 40 minutes Recipe Description: This stuffed pizza is filled with crumbled tofu, spinach, sun-dried tomatoes, cheese and fresh basil. It’s easy to make stuffed pizza at home. Just roll the crust thin, spread filling over half and fold closed. To use fresh spinach, cook 10 ounces until just wilted; finely chop and squeeze dry. Serve with: Marinara sauce for dipping and mixed green salad. Recipe Ingredients: Cooking spray, preferably canola ...

Healthy recipe: Brussels sprouts with chestnuts & sage

Posted by Ashley Boggs, Communication Associate on November 21st, 2012 | 1 Comment »
Brussel Sprouts with Chestnuts and Sage

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 ...

Healthy Recipe: Sweet Potato & Black Bean Chili

Posted by Ashley Boggs, Communications Associate on November 16th, 2012 | No Comments »
Sweet Potato and Black Bean Chili

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 ...