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Thomas Jefferson University Hospital's CancerCARE Recipes

Healthy eating and fine dining aren’t mutually exclusive. Try these dishes –they’re healthy, delicious, easy to prepare and perfect for autumn dining. Bon appetit!

Cranberry Bread | Japanese Cucumber and Tomato Salad | Apple-Bread Pudding

CRANBERRY BREAD
Yield: 1 loaf (12 slices)

Ingredients:

  • 1 cup whole wheat flour (use whole wheat pastry flower if available)
  • 1 cup unbleached white flour
  • 1 cup sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons soft margarine
  • ¾ cup orange juice
  • 1 egg, beaten 
  • 1 ¼ cup cranberries, chopped
  • ¼ cup chopped walnuts (optional)

Preparation:

  1. Preheat oven to 350 degrees.
  2. Mix all dry ingredients together.
  3. Stir margarine, juice and beaten egg together. Add to dry ingredients. Stir to mix.
  4. Stir in cranberries and walnuts if using.
  5. Pour batter into lightly greased loaf pan (or spray with vegetable oil spray).
  6. Bake for one hour. Turn onto rack to cool.

Nutritional Information Per Slice – With Walnuts:

  • Calories - 190
  • Fat - 4.5 grams
  • Saturated Fat - <1 gram
  • Carbohydrate - 34 grams
  • Dietary Fiber - 3 grams
  • Protein - 3.5 grams
  • Sodium - 200 milligrams
  • Potassium - 100 milligrams

Without Walnuts:

  • Calories - 170
  • Fat - 2.5 grams
  • Saturated Fat - 5 grams
  • Carbohydrate - 34 grams
  • Dietary Fiber - 2 grams
  • Protein - 3 grams
  • Sodium - 200 milligrams
  • Potassium -111 milligrams

JAPANESE CUCUMBER AND TOMATO SALAD
Yield: 4 servings

Dressing Ingredients:

  • 3 tablespoons rice wine vinegar
  • 1 tablespoon white wine vinegar
  • 2 tablespoons sugar
  • 1 ½ teaspoons sesame oil
  • Salt and pepper, to taste

Salad Ingredients:

  • 3 whole cucumbers, peeled and seeded
  • ½ cup cherry tomatoes, halved
  • ¼ cup scallions, chopped
  • ½ cup carrot, peeled and julienne

Preparation:

  1. Combine rice wine vinegar, white wine vinegar, sugar and sesame oil. Mix well. Season with salt and pepper if desired.
  2. Chop cucumbers into 3/8 inch slices and combine with cherry tomatoes, scallions and carrots in a bowl.
  3. Toss with the dressing. Serve chilled or at room temperature.
Nutritional Information Per Serving:
  • Calories - 81
  • Fat - 2 grams 
  • Saturated Fat - <.5 grams
  • Carbohydrate - 16 grams
  • Dietary Fiber - 3 grams
  • Sodium - 11 milligrams

APPLE-BREAD PUDDING
Yield: 10 servings

Ingredients:

  • ½ teaspoon margarine
  • 6 slices of whole wheat bread, cubed
  • 4 apples, diced (Granny Smith work well)
  • 3 cups skim milk
  • 3 eggs
  • ½ cup sugar
  • 1/8 teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ cup raisins

Preparation:

  1. Preheat oven to 350 degrees.
  2. Grease 13 x 9-inch baking dish with ½ teaspoon margarine.
  3. Place cubed bread into baking dish.
  4. Dice apples; place in baking dish and stir together with the bread cubes.
  5. Mix milk, eggs, sugar, salt, cinnamon and raisins together.
  6. Pour over bread and apple mixture, and bake for one hour or until set.

Nutritional Information Per Serving:

  • Calories - 170
  • Fat - 3 grams
  • Saturated Fat - <1 gram
  • Carbohydrate - 32 grams
  • Dietary Fiber  - 3 grams
  • Protein - 6 grams
  • Sodium - 194 milligrams
  • Potassium - 261 milligrams

Leftovers make a great breakfast. Top with plain low-fat yogurt.