Thomas Jefferson University Hospital
 
KEEP IN TOUCH

 


Return to the Table of Contents

CancerCARE Recipes

Nutrient-rich dishes - i.e., containing lots of vegetables and whole-grain ingredients -can help prevent or fight cancer. Try these delicious, easy-to-prepare suggestions from Thomas Jefferson University Hospital's Department of Nutrition and Dietetics.

Pineapple Pancakes -  Yield: 24 pancakes

Ingredients:

  • 1½ cups whole-wheat flour (Use whole-wheat pastry flour if available)
  • ½ cup oats
  • 2 teaspoons baking soda
  • 2 tablespoons brown sugar
  • 2 eggs
  • 1 cup skim milk
  • 1 cup plain, nonfat yogurt
  • 1 cup canned, undrained, crushed pineapple
  • Non-stick vegetable oil cooking spray

Preparation:

  1. Mix flour, oats, baking soda and brown sugar together in large bowl.
  2. In medium-sized bowl, gently beat eggs. Add milk, yogurt and pineapple to eggs.
  3. Begin preheating griddle to medium-high heat.
  4. Stir liquid ingredients into dry ingredients, until just incorporated. Do not over-mix.
  5. Spray griddle with non-stick vegetable oil cooking spray.
  6. Pour three to four tablespoons of batter onto griddle per pancake.
  7. Turn pancakes when bubbles have formed on top and batter is cooked around the edges. Cook on second side for about two minutes.

Nutritional Information Per Serving:

  • Calories - 63
  • Fat - 1 gram
  • Saturated Fat - <.5 grams
  • Carbohydrate - 11 grams
  • Dietary Fiber - 1.5 grams
  • Protein - 3 grams
  • Sodium - 87 milligrams
  • Potassium - 105 milligrams

[ back to top ]

Garden Potato Salad - Yield: 10 servings

Ingredients:

  • 3 pounds potatoes (6 large)
  • 1 cup chopped celery
  • ½ cup green onion, sliced
  • 2 tablespoons chopped parsley
  • 1 cup low-fat cottage cheese
  • ¾ cup skim milk
  • 3 tablespoons lemon juice
  • 2 tablespoons cider vinegar
  • ½ teaspoon celery seed
  • ½ teaspoon dillweed
  • ½ teaspoon dry mustard
  • ½ teaspoon white pepper

Preparation:

  1. Scrub potatoes. Boil in skin until tender. Remove from heat, cool and peel. Cut into ½-inch cubes. Add celery, green onion and parsley.
  2. Meanwhile, in a blender, blend cottage cheese, milk, lemon juice, vinegar, celery seed, dillweed, dry mustard and white pepper until smooth. Chill for one hour.
  3. Pour chilled cottage cheese mixture over vegetables, mix well. Chill at least 30 minutes before serving.

Nutritional Information Per Serving:

  • Calories - 146
  • Fat - .5 grams
  • Saturated Fat - <.5 grams
  • Carbohydrate - 30 grams
  • Dietary Fiber - 2 grams
  • Protein - 6 grams
  • Sodium - 124 milligrams
  • Potassium - 623 milligrams

[ back to top ]

Pasta with Peanut Sauce - Yield: 6 servings

Ingredients:

  • 1 pound pasta, preferably whole wheat
  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • ¼ cup minced garlic (or to your taste)
  • ¼ cup extra-chunky peanut butter, preferably natural
  • ¼ cup low-sodium soy sauce
  • ¼ cup packed brown sugar
  • ¼ cup white or cider vinegar
  • 1 tablespoon olive oil
  • 1 cup apple cider or 1 cup chicken broth
  • 1 cup chopped green onions, for garnish

Preparation:

  1. Cook pasta al dente.
  2. Sauté onions and garlic in oil until tender.
  3. While onions and garlic are cooking, combine peanut butter through apple cider. Add to onions and garlic and simmer until mixture thickens, stirring constantly.
  4. Mix cooked pasta with sauce. Top with green onions as garnish.

This dish is excellent served hot but even better served cold, for picnics.

Nutritional Information Per Serving:

  • Calories - 440
  • Fat - 9 grams
  • Saturated Fat - 2 grams
  • Carbohydrate - 79 grams
  • Dietary Fiber - 1 grams
  • Protein - 14 grams
  • Sodium - 460 milligrams
  • Potassium - 400 milligrams

[ back to top ]