Onions, tomatoes, squash, green beans and tomato paste simmer into a sauce for spaghetti with no added fat or oil, good hot or cold. Nine servings run 279 calories, 3 g fat and 173 mg sodium each.
Section archive
Page 29 of 59
Recipes & Dining
Healthy recipes, cooking advice and dining, including recipes from the American Institute for Cancer Research.
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Healthy Recipes from AICR
Healthy Recipes: Mediterranean Vegetable Stew
An American Institute for Cancer Research stew built on cloves, cardamom, cumin, cinnamon, paprika, turmeric and chili powder, with butternut squash, garbanzo beans, raisins and garden vegetables. Meatless, good as leftovers, served over brown rice or whole-wheat couscous.
Healthy Recipes from AICR
Healthy Recipes: Veggie Casserole
A one-pot casserole of butternut squash, potato, bell pepper, carrot, zucchini, green beans and mushrooms with fresh herbs and canned tomatoes, broiled under Romano or Parmesan. Five servings at 120 calories each, from AICR, which advises a primarily plant-based diet.
Healthy Recipes from AICR
Healthy Recipes: Shrimp Fajitas
Dana Jacobi explains for AICR that grilled shrimp avoid the fat flare-ups and long smoke exposure that deposit carcinogens on meat, and that a 15- to 20-minute lime, garlic and oil marinade further reduces their formation, before giving a shrimp fajita recipe.
Healthy Recipes from AICR
Healthy Recipes: Asparagus and Scallion Soup with Almonds
A recipe for asparagus and scallion soup with almonds, built on leeks, scallions, chicken broth and white beans. The note says asparagus is high in folate, and that research shows folate-rich foods probably protect against pancreatic cancer.
Healthy Recipes from AICR
Healthy Recipes: Pasta Salad with Chicken
Whole-wheat fusilli tosses with sliced cooked chicken breast, red bell pepper, tomato, steamed broccoli, scallions, garlic and chopped kalamata olives in a lemon juice and olive oil dressing. It refrigerates well, so the AICR suggests making extra.
Cooking
How to handle and prepare a beef brisket safely - USDA (video)
No article text accompanies this USDA video.
Cooking
How to cook ham safely - USDA (video)
A USDA video on safely cooking ham; the archived entry carries no accompanying article text.
Breakfasts
Zucchini Scramble
A quick breakfast scramble: onion, garlic, zucchini and diced firm tofu cooked in water with chili powder and soy sauce, topped with salsa. Makes four cups at 98 calories a serving; serve with muffins, tortillas or toast.
Breakfasts
Whole Wheat Pancakes
Six ingredients, banana, fortified soymilk or rice milk, maple syrup, whole wheat flour, sodium-free baking powder and salt, make 24 small pancakes at 42 calories each. From PCRM's Healthy Eating for Life for Children.
Breakfasts
Tofu Scramble
Celery, onion, bell pepper, carrot and kale cooked down in vegetable broth, then folded with crumbled low-fat tofu and seasoned with dried basil, salt and pepper. From a PCRM weight-loss study cooking demonstration.
Breakfasts
Tofu French Toast
Blend low-fat tofu, water, molasses or maple syrup, cinnamon and a banana, dip whole wheat bread in the mixture and cook it on a non-stick pan for six slices. From Patricia LeShane's Vegetarian Cooking for People with Diabetes, via PCRM.org.
Breakfasts
Spiced Pumpkin Pancakes
Brunch pancakes made with canned pumpkin puree, cornmeal, brown sugar, pumpkin pie spice, grated orange peel and soymilk, with candied ginger optional. Serves four to six; top with sliced fruit and hot maple syrup.
Breakfasts
Quick Breakfast Pudding
A four-serving breakfast from Neal Barnard's Foods That Fight Pain: dried apricots, figs, raisins and an apple chopped in a food processor, then simmered about five minutes with quick oats, vanilla rice milk and cinnamon until thick.
Breakfasts
Polenta Scramble
A skillet dish of onion, mushrooms and bell pepper cooked with basil, oregano and thyme, then folded together with cubes of chilled cooked polenta. Makes about six cups at 91 calories per cup, from a PCRM diabetes cookbook.
Breakfasts
Oatmeal Waffles
A PCRM recipe making six waffles: blend rolled oats, water, a banana, maple syrup, vanilla and salt until smooth, then cook 5 to 10 minutes without lifting the lid. 130 calories per waffle; thin the batter with water if it stiffens as it stands.
Breakfasts
Oatmeal Drop Scones
Twelve drop scones made with no added fat: ground rolled oats, whole wheat pastry flour, and soy milk soured with lemon juice or vinegar, baked about 15 minutes at 400 degrees. Variations add currants, grated apple or fresh herbs, or shape the dough into a focaccia-like bannock.
Breakfasts
Muesli
A Swiss-style breakfast mix of rolled oats, chopped dried fruit and raisins, left whole or ground fine in a processor and stored airtight in the refrigerator. Eat it with hot or cold soymilk, fruit juice or applesauce. Makes 3 cups.
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