RECIPES & NUTRITION TIPS FOR PANCREATIC CANCER

COOKING. COMFORT. CARE. Nourishment for the Pancreatic Cancer Fight

Recipes and Nutrition Tips for Pancreatic Cancer

© 2015 Celgene Corporation 09/15 US-CELG150047 Published by i

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We at Celgene are committed to leading the fight against pancreatic cancer through outreach, collaboration and education. Celgene has created this educational program – Cooking. Comfort. Care. Nourishment for the Pancreatic Cancer Fight – to help address nutritional challenges associated with pancreatic cancer. This is just one step to address the needs of those impacted by pancreatic cancer. We continue to focus on our mission to put patients first.

THIS COOKBOOK IS DEDICATED TO PEOPLE DIAGNOSED WITH PANCREATIC CANCER AS WELL AS THEIR CAREGIVERS, FAMILY AND FRIENDS.

INTRODUCTION

NutritionTipsforPancreaticCancer vii

BREAKFAST

BananaBlueberryMuffins 3

BakedBerryFrenchToast 5

AppleButternutSquashPancakes 7

AppleandOatBake 9

SummerVegetablesOmelet 11

LUNCH AND DINNER

AsparagusFrittata 15

EdamameHummusWrap 17

ChickenSaladSandwich 19

HeartyVegetableandLentilSoup 21

Pastiera(PastaEggBake) 23

ChickenwithQuinoa 25

TurkeyMeatloaf(mini) 27

SalmonBurgerwithBokChoy,GingerandLemongrass 29

TurkeyTortelliniSoup 31

ShrimpPomodoroandAngelHair 35

TABLE OF CONTENTS

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APPETIZERS AND SIDES

MapleGreenBeans 41

CarrotPurée 43

VegetablePopover 45

ButternutSquashSoup 47

DESSERTS AND BEVERAGES

RicePudding 51

PeachesandCreamSmoothie 53

HOLIDAY AND SEASONAL IDEAS

ChickenKebabswithPita 57

PumpkinOatBars 59

SweetPotatoandWhiteBeanFritters 61

ThanksgivingMeatballs 63

SoleenPapillotewithCitrusandGinger 65

VeganTofuLasagna 67

TurkeySweetPotatoHash 69

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Cooking. Comfort. Care. Nourishment for the Pancreatic Cancer Fightisaneducationalandawarenessprogramthataddressessomeofthespecificnutritionalissuesfacedbypeoplewithpancreaticcancer.Theprogramprovidescookingtips,recipeswithvarietyandflavor,andpracticalresources.TheprogramwascreatedbyCelgeneCorporationincollaborationwiththePancreaticCancerActionNetworkandMealstoHeal.

TherecipesandtipsfeaturedintheCooking.Comfort.Care.NourishmentforthePancreaticCancerFight:RecipesandNutritionTipsforPancreaticCancercookbookweredevelopedbyregistereddietitianswhoareboard-certifiedspecialistsinoncologynutritionaffiliatedwiththePancreaticCancerActionNetworkandatMealstoHeal,alongwithanaccomplishedchef.Thecontentsareforinformationalpurposesonlyandarenotintendedtobeasubstituteforprofessionalmedicaladvice,diagnosisortreatment.Talktoyourhealthcareteamfornutritionaladviceorspecificquestionsyouhaveaboutmanagingyourconditionorthatofalovedone.

For more information, visit:NavigatePanC.comformorerecipesandtipsYouTube.com/CelgeneforcookingvideosPinterest.com/Celgeneforrecipesandtips

About CelgeneCelgeneisaglobalbiopharmaceuticalcompanyheadquarteredinSummit,NewJerseycommittedtoimprovingthelivesofpatientsworldwide.AtCelgene,weseektodelivertrulyinnovativeandlife-changingtreatmentsforourpatients.

Formoreinformation,pleasevisitwww.celgene.com.FollowCelgeneonSocialMedia:@Celgene

PREFACE

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Download “Cook 4 PC” AppAvailable on the App Store

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INTRO

All of the recipes and tips were designed by registered dieticians who are board-certified specialists in oncology nutrition affiliated with the Pancreatic Cancer Action Network and Meals to Heal, along with an accomplished chef.

The diagnosis of pancreatic cancer, at any stage, may create challenges in a person’s diet and change nutritional needs. Getting enough nutrients and managing loss of appetite and problems with digestion are just some of the issues people with pancreatic cancer face. To help with these issues, the Cooking. Comfort. Care. Nourishment for Pancreatic Cancer Fight Cookbook aims to provide people living with pancreatic cancer and their caregivers with a wide range of flavorful recipes – including recipes for breakfast, lunch, dinner, appetizers, sides, desserts and beverages as well as holiday and seasonal tips – to make preparing healthy, and memorable dishes for any meal of the day easier.

NUTRITIONTIPS

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• Provide specific ideas about what sounds good to you. Every bite counts!

• Provide a list of your dietary restrictions so that friends and family do not unintentionally bring foods that may aggravate your symptoms.

• You also can experiment with new foods during this time; some people find that new foods become their favorites.

• Sometimes your favorite standbys can be the best and most appetizing things to eat. Consider providing family and friends with your special recipes.

• Have family or friends help you make a shopping list and have them do the shopping.

FOOD IDEAS FOR FRIENDS & FAMILY OF PEOPLE WITH PANCREATIC CANCER

Note:

These tips are for informational purposes only. They are not intended to be a substitute for professional medical advice, diagnosis, or treatment. Talk to your healthcare team for nutritional advice or to ask specific questions you have about managing your condition or that of a loved one.

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“FLAVOR FIXES” FOR PEOPLE WITH PANCREATIC CANCER

QUICK FIXSubstituteotherproteinssuchaschicken,

turkey,fish,eggs,dairy,beans,ortofu.

Seasonfoodswithtartflavors,suchaslemon,citrus,vinegar,orpickledfoods.

Avoidusingmetalutensils;useplasticutensilsinstead.Addextraflavortofoodswithspicessuchasonion,

garlic,chilipowder,basil,oregano,rosemary,tarragon,barbecuesauce,mustard,ketchup,ormint.

Tryaddingsweeteningagentssuchassugar,maplesyrup,orhoneytohelpenhancethetaste.

Addsixdropsoflemonorlimejuiceoruntilsweettasteismuted.

THE ISSUE

Red meats taste strange

Lack of taste, “cardboard”

Metallic taste

Salty, bitter or sour taste

Sweet taste

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GENERAL RECIPE SUBSTITUTIONS FOR PEOPLE WITH PANCREATIC CANCERIf you can’t tolerate fat due to fat malabsorption, choose non-fat or low-fat dairy products, decrease the amount of oil used and avoid adding nuts. Two egg whites may be substituted for one egg.

If you can’t tolerate lactose in your diet due to gas, bloating or diarrhea associated with dairy consumption, substitute with lactose-free milk or soy, rice, or almond milk.

If you have diabetes or elevated blood sugar, you may reduce the amount of sugar in the recipe or ask your healthcare team for a recommended sugar substitute.

If you are intolerant to gluten, gluten-free flour can easily be substituted in any recipe.

NUTRITION TIPS FOR PEOPLE WITH

PANCREATIC CANCER

1.Consumesmall,frequentmeals–Consumeasmallportionoffoodevery1-3hours,asyouareable.

2.Separatefoodandbeverages–Wait30-60minutesaftereatingsolidfoodstohaveadrink.

3.Besuretoeatslowly–Eatingtooquicklycancontributetodigestivediscomfort.

4.Keepafooddiary–Thismayhelpyouassesstoleranceoffoodsandidentifythosethatmaybetriggeringpain,discomfort,orindigestion.

5.Talktoyourdoctoraboutgettinghelpfornutritionalneeds–Itmayhelptoseektheadviceofaregisteredoncologydietitian.

Visit www.oncologynutrition.org to find one in your area.

TIP 2

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NUTRITIONTIPS

Note:

These tips are for informational purposes only. They are not intended to be a substitute for professional medical advice, diagnosis, or treatment. Talk to your healthcare team for nutritional advice or to ask specific questions you have about managing your condition or that of a loved one.

BREAKFAST

GET THE FULL RECIPE ON PAGE 9

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BANANA BLUEBERRY MUFFINSThesemuffinsareagreat,quickbreakfasttreatwithbananasandblueberries

providingsolublefiber,potassium,andphytonutrients.Non-dairymilkcanbe

substitutedforthosewhoareintoleranttolactoseandwhole-wheatflourcan

besubstitutedtoincreasethefibercontent. Yield: 12 muffins

INGREDIENTS:

•1/2cupmashedripebanana(about1large)

•1/2cupgranulatedsugar

•1/2cupmilk(mayalsosubanynon-dairymilk)

•1/3cupcanolaoil

DIRECTIONS:

1.Preheatovento400°F.

2.Linemuffinpanwithpapercups.

3.Inalargebowl,mashthebananawithafork.

4.Addthesugar,milk,oil,vanilla,cinnamon,andwhiskuntilcombined.

5.Addtheflour,bakingpowder,andstiruntiljustcombined;don’tovermix.

6.Foldin1/2cupfrozenblueberries.

7.Addbattertomuffintin(foreasydistributionusemediumcookiescoop)

8.Bakefor15-20minutes,oruntiltopsareslightlygolden.

•1Tbsp.vanillaextract

•1tsp.cinnamon

•1cupall-purposeflour(orwholewheatflour)

•2tsp.bakingpowder

•1/2cupfrozenblueberries

NUTRITIONAL DATA:

125calories,6.4gramsfat,0.6gramssaturatedfat,1mgcholesterol,15.5gramscarbohydrate,0.7gramsdietaryfiber,1.5gramsprotein

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BAKED BERRY FRENCH TOASTThisFrenchtoastrecipeisgreattomakeaheadoftimeforabusyweekdaymorning.

Itisagoodbalancedentréethatincludesprotein,carbohydrates,dairy,andfruit.

Creamcheeseandmilkcomponentscanbesubstitutedwithlactose-freeversions

forthoseexperiencinglactoseintolerance.Yield: 8 Servings

INGREDIENTS:

•12slicesday-oldbread,cutinto1-inchcubes

•1(12oz.)packageoflow-fatcreamcheese,roomtemperature

•21/4cupslow-fat,fat-freemilk,ornon-dairyalternative,divided

DIRECTIONS:

1.Preheatovento350°F.

2.Lightlygreasea9”x13”inch-bakingdish.

3.Blend1brickofcreamcheese,1/4cupofmilk,1Tbsp.honeyand1tsp.vanilla.

4.Arrange1/2ofthebreadcubesinbottomofdish.Topwithcreamcheesemixture.Sprinkle1cupofblueberriesovertop,andtopwithremainingbreadcubes.

5.Inlargebowl,mixeggs,milk,vanillaextract,andhoneyorsyrup.PouroverbreadcubesCover,refrigerate1hourorovernight.

6.Cover,andbakefor30minutes.Uncover,andcontinuebakingfor25-30minutes,untilcenterisfirmandsurfaceislightlybrowned.

7.Letcoolfor10-12minutes.Topwithremainingberriesandenjoy.

•2tsp.vanilla,divided

•2cupsblueberries,freshorthawedfrozen,divided

•10eggs,beaten

•1/4cupplus1Tbsp.honeyorpuremaplesyrup

NUTRITIONAL DATA:

231calories,7.5gramsfat,1.7gramssaturatedfat,205mgcholesterol,29gramscarbohydrate,3.8gramsdietaryfiber,13.7gramsprotein

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NUTRITIONAL DATA:

166calories,3.9gramsfat,2.1gramssaturatedfat,34mgcholesterol,29.8gramscarbohydrate,2.9gramsdietaryfiber,4.4gramsprotein

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APPLE BUTTERNUT SQUASH PANCAKESThesedeliciouspancakescanbeusedasamealanytimeoftheday.Theyarerichinbeta-caroteneandaredesignedtobeeasytotolerateforpancreaticcancersymptomssuchasnauseaandoverallstomachupset.Foradditionalprotein,nutscanbeadded.Forthosewhoareexperiencingfatintolerance,reduced-fatversionsofthedairycomponentscanbesubstituted,alongwithlowerlactosealternativesforthosewithlactoseintolerance.Forthoseonmoreseverefiberrestrictions,theappleandsquashcomponentsalsocanbepeeledandboiledtohelpbreakdownsomeofthefibersforoptimaldigestivetolerance.Thesecanbeeasilyfrozen(withlayersofparchmentpaperinbetween)andreheatedinthetoasterovenormicrowave. Yield: 12 small pancakes (6 large)

INGREDIENTS:

•3cupsgratedrawbutternutsquashoracornsquash(mayalsousezucchini)

•1largegreenapple(or2small)grated,raw

•1/3cupsourcream(usereduced-fatorvegansourcreamifnecessary)

DIRECTIONS:

1.Gratesquashoncheesegraterorfoodprocessor.Steaminashallowbowlinmicrowavewithasmallamountofwaterfor3minutestosoften.

2.Coreandgrateappleoncheesegraterorfoodprocessor,andaddtosquashmixture.

3.Addsquashandappletoamixingbowlandstirinsourcream,egg,andmilkwithafork.

4.Inaseparatebowl,siftflour,bakingpowder,bakingsoda,andcinnamon.Addtomixingbowlandstirwiththefork.

5.Heatfryingpantolow-mediumandspraywithcookingspray.

6.Usingaladleoraspoon,dropbatterontopanintosmallpancakes.Flipwhenbubblesstarttoformaroundtheedgesofpancake.

•1egg

•1/4cupmilkofchoice(uselactose-free,non-dairy,orreduced-fatasneeded)

•1cupall-purposeflour

•1tsp.bakingpowder

•1tsp.bakingsoda

•1tsp.cinnamon

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APPLE AND OAT BAKEThisisadeliciousmorningtreatthatisagoodsourceofsolublefiberfromtheoats

andapplethatcanbehelpfulforthoseexperiencingdiarrhea.Anyapplevariety

wouldworkgreatforthisrecipe.Applesareagoodsourceofthephytochemical

quercetin,whichhasantioxidantproperties.Yield: 1 Serving

INGREDIENTS:

•1apple

•1tsp.cinnamon

•1/2tsp.coconutoil

•1Tbsp.old-fashionedoats

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DIRECTIONS:

1.Preheatovento350°F.

2.Peelandsliceapple.

3.Mixapplewithcinnamon,1/2tsp.coconutoilandold-fashionedoats.

4.Placeonbakingtray.

5.Coverwithfoil.

6.Bakeat350°Ffor20minutesoruntilsoft.

NUTRITIONAL DATA:

139calories,3gramsfat,2gramssaturatedfat,0mgcholesterol,30.4gramscarbohydrate,6.1gramsdietaryfiber,1.2gramsprotein

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SUMMER VEGETABLES OMELETThisomeletisanexcellentsourceofproteinandincludessquash,whichisgenerally

awell-toleratedvegetable.Cheddarcheesecanbesubstitutedforanotherflavorof

cheese,orlactose-freecheeseforthosewhoarelactoseintolerant.

Yield: Two 2-egg omelets

INGREDIENTS:

•2/3cupslicedsummersquash

•2/3cupslicedfreshzucchini

•4eggs,beaten,divided(maysubstitute2eggwhitesforeacheggifneededforlowerfatintake)

DIRECTIONS:

1.Heat1Tbsp.oilinomeletpanovermediumheat.

2.Sautézucchiniandsquashinoilfor4-5minutesuntiltender.

3.Removevegetablesandkeepwarm.

4.AddadditionalTbsp.oiltowarmpan.Addtwobeateneggsandhalfofthevegetables.Flipandcookthoroughly.Foldinhalfandtopwith1sliceofwhitecheddarcheese.

5.Makesecondomeletwithremainingingredients.

•2Tbsp.oil,divided

•2sliceswhitecheddarcheese(usereduced-fatcheeseifexperiencingfatintoleranceoranyflavorcheeseofchoice)

NUTRITIONAL DATA:

310calories,27.4gramsfat,9.1gramssaturatedfat,193mgcholesterol,3.6gramscarbohydrate,0.8gramsdietaryfiber,13.4gramsprotein

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LUNCH & DINNER

GET THE FULL RECIPE ON PAGE 25

ASPARAGUS FRITTATAFrittatasareveryversatile–theycanbeusedatanymealasamaindish,sidedishor

appetizer,andcaneasilybeturnedintoaquichebyaddingapiecrustatthebottom

(ifabletotoleratehigheramountsoffat).Eggsprovidethehighestqualityprotein

availableinanyfood.Thisrecipeisgreatforthoseneedingeasy-to-chew/swallow

foods.Yield: 1 - 9 inch quiche, serves 6

INGREDIENTS:

•1/2lb.freshasparagus,trimmedandcutinto1/2inchpieces

•1eggwhite,lightlybeaten

•4eggs,beaten

•1/4tsp.groundnutmeg

DIRECTIONS:

1.Preheatovento375°F.

2.Addasparagustosaucepanwith1inchofwaterorplaceinasteamer.Steamfor4-6minutesoruntiltender,butnotmushy.Oncesteamed,allowittodrainwellandcool.

3.Coatpiedishwithnonstickcookingspray.

4.Adddrainedanddriedasparagustopiedish.

5.Inabowl,beattogethereggs,milk,mustard,nutmeg,saltandpepper.Addshreddedcheeseandmixin.

6.Poureggmixtureintopiepan.

7.Bakeuncoveredinpreheatedovenuntilfirm,about40-50minutes.

8.Enjoywarmoratroomtemperature.

•1Tbsp.Dijonmustard

•1cupshreddedSwissormuenstercheese(usereduced-fatcheeseifexperiencingfatintolerance)

•Saltandpeppertotaste

NUTRITIONAL DATA:

173calories,7.2gramsfat,1gramsaturatedfat,50mgcholesterol,3.6gramscarbohydrate,1gramdietaryfiber,24.3gramsprotein

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EDAMAME HUMMUS WRAPSoyisahigh-qualityproteinthatdoesnotcausethesamediscomfortasotherbeans

andhummuses.Thisrecipeisextremelyeasyandsatisfying.Itcanbedeliciousplain

orwithanyaddedvegetablesthatyoucantolerate(thosewithdiarrheaorindigestion

shouldbesuretousewell-cookedvegetableswithouttheskin).Yield: 4 servings

INGREDIENTS:

•1cupcookedshellededamame

•1/4cupTahini(sesamepaste)

•1Tbsp.lemonjuice

•Garlicclove,peeled

•2Tbsp.coarselychoppedfreshherbs(suchasrosemary,thyme,andbasil)

DIRECTIONS:

1.Combineedamame,Tahini,lemonjuice,garlic,andherbsinfoodprocessor.

2.Processingredientsuntilsmooth.

3.Drizzleoliveoilthroughfeedtubeoffoodprocessor,continuingtoprocessuntiltheoilisfullyincorporatedintothehummusmixture.

4.Seasonwithsalttotaste.

5.Spread1/4cuphummusineachwrap,topwithraworroastedvegetablesofchoice,rollandserve.

•2Tbsp.oliveoil

•Salttotaste(approximately1/4tsp.)

•4flourwraps

•Optional:Sautéedorroastedvegetables,orfresh,rawvegetablesthatyoucantolerate

NUTRITIONAL DATA:

399calories,21.9gramsfat,3.1gramssaturatedfat,0mgcholesterol,39.9gramscarbohydrate,4.1gramsdietaryfiber,12.1gramsprotein

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CHICKEN SALAD SANDWICHThissandwichisveryeasytoprepareandcontainssatisfyingflavorsandtextures.Itis

awell-balancedmealthatincludesproteinandcarbohydrates,alongwithasplashof

colorfulfruitandherbs.Forthoseexperiencingfatintolerance,reduced-fatmayocan

besubstitutedandwalnutscanbeavoided.Youalsocanexperimentwithotherherbs

likerosemaryorbasilforvariedflavors.Yield: 4 sandwiches

INGREDIENTS:

•2chickenbreasts(skinonduringcookingonly)orapproximately2cupsdicedorshreddedcooked,skinlesschicken

•2Tbsp.mayonnaise(maysubstituteyogurt-lowfatorGreek-and1tsp.lemonjuice)

DIRECTIONS:

1.Preheatovento375°F.

2.Roastchickenbreastsforapproximately45minutesuntilcookedthrough,juicesrunclearandtemperatureofchickenreaches165°F.

3.Removeskinfrombreastmeat.Discardskin.Cube,dice,orshredmeat.

4.Addmayonnaise,grapes,cranberries,walnuts,andtarragon.

5.Mixwellanddivideinto4(~3/4cup)portionsandspreadontobread.Deliciouswithtoastedbread!

•1/4cupslicedgrapes

•2Tbsp.driedcranberries

•1/4cupchoppedwalnuts(optional)

•2tsp.driedtarragon

•8slicesbread

NUTRITIONAL DATA:

237calories,9.8gramsfat,1.4gramssaturatedfat,56mgcholesterol,13.1gramscarbohydrate,1.2gramsdietaryfiber,23.7gramsprotein

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HEARTY VEGETABLE AND LENTIL SOUPThisheartysoupisveryversatileandcanbeadaptedforwhatevervegetablesyou

haveavailable.Usethisdishasacomplementtoamealorservewithhomemade

cornbreadtocompleteameal.Thevegetablesandlentilsprovideanexcellent

amountofinsolubleandsolublefiber,andthisdishisagreatchoiceforthose

dealingwithconstipation.Yield: 6 servings

INGREDIENTS:

•3cupswater

•3cupsvegetableorchickenbroth

•3mediumcarrots,chopped

•1mediumonion,chopped

•1cupdriedlentils,rinsed

•2celeryribs,sliced

DIRECTIONS:

1.Inalargesaucepan,combineallingredientsexcepttomatopaste.Bringtoaboil.

2.Reduceheat;coverandsimmerfor1to11/2hoursoruntillentilsandricearetender.

3.Addthetomatopasteandstiruntilblended.Cookfor10-15minutes.Discardbayleaf.

•1smallbellpepper,colorofyourchoice

•1/4cupuncookedbrownrice

•1tsp.driedbasilor1Tbsp.offreshchoppedbasil

•1garlicclove,minced

•1bayleaf

•1/2cuptomatopaste

NUTRITIONAL DATA:

NutritionalData:206calories,1.4gramsfat,0gramssaturatedfat,0mgcholesterol,36gramscarbohydrate,12.6gramsdietaryfiber,12.9gramsprotein

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PASTIERA (PASTA EGG BAKE)PastieraistraditionallyanItalian-styleEastercakethatissweetenedandmadewith

ricottacheese.Thisrecipeisasavoryspinonthisclassicdishandispackedwith

proteinfromtheeggsandmilk.Lactose-freemilkandcheesecanbeusedforthose

experiencinglactoseintolerance.Spaghettisquashalsoisagreatsubstitutionfor

pastanoodlesasalowercarbohydratealternativeorforthoselookingtoadda

tolerablevegetablecomponent.Yield: 8 servings

INGREDIENTS:

•12eggs,beaten(maysubstituteforlowerfatpasteurizedliquideggproduct)

•2cupsofmilk(substitutenon-fatorreduced-fatmilkifexperiencingfatintolerance)

DIRECTIONS:

1.Preheatovento250°F.Sprayarectangular9”x13”bakingdishwithnonfatcookingspray.

2.Cookpastaaccordingtopackagedirections.

3.Mixbeateneggswithmilk,salt,pepper,andcheesewhilemacaroniiscooking.

4.Combinetogetherinthe9”x13”bakingdish.

5.Bakeat250°Ffor10minutes,andthenincreaseoventemperatureto350°Ffor25-30minutes.

6.Cutinto8pieces,orsmallerasasidedish.

•Saltandpeppertotaste

•1cupofgratedParmesancheese

•Perciatelli(akaBucatinior#6macaronispaghettiwithaholerunningthrough)

NUTRITIONAL DATA:

NutritionalData:378calories,11.5gramsfat,4.6gramssaturatedfat,259mgcholesterol,48.5gramscarbohydrate,2gramsdietaryfiber,21.4gramsprotein

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CHICKEN WITH QUINOAPreparedasdescribedthisrecipewill“packaproteinpunch,”butforadditional

proteinaddwhitebeansandcookthequinoainchickenbroth.Toaddadditional

flavororvariety,topwithlow-fatsourcreamandsalsaforaMexican-inspireddish.

Othergrainssuchasbulgur,rice,orcouscouscanalsobeused.Yield: 6 servings

INGREDIENTS:

•1Tbsp.oliveoil,divided

•1lb.groundchickenbreast

•1tsp.rosemary

•Pinchsalt(optional)

DIRECTIONS:

1.Heat2tsp.oliveoilinskillet;addthegroundchicken,rosemary,salt,andpepper.

2.Cookuntilcookedthroughandbrowned.

3.Addfrozenkaleandchickenbrothandallowtothawandwilt;approximately2-3minutes.

4.Whilethechickeniscooking,separatelycookquinoaaccordingtopackagedirectionsinmediumsizesaucepanwithremainingtsp.ofoliveoil.Fluffwithforkwhencooked.

5.Addquinoatoskilletwithchickenandkaleandcombinewell.Servewarm.

•1/4tsp.pepper(optional)

•1cupquinoa

•11/2cupsfrozenkale

•1/4cupchickenbroth

NUTRITIONAL DATA:

217calories,4.8gramsfat,0.6gramssaturatedfat,47mgcholesterol,19.9gramscarbohydrate,2.8gramsdietaryfiber,23.9gramsprotein

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TURKEY MEATLOAF (MINI) Thishealthyalternativetobeefmeatloafisadaptabletothosedealingwithavarietyoftreatment-relatedsymptoms.Providingagenerousamountofproteinandflavoredwithvegetables,thismeatloafissuretosatisfy.Thisisagoodselectionforthosedealingwithgastrointestinalupsetlikenauseaordiarrhea,andforthoseneedingblanderflavorsandlessaroma.Ifyouarelookingtospiceitup,consideraddingredpepperflakes,hotsauce,oryourfavoriteBBQsauce.Iflookingforalower-fatalternative,youcanuseturkeybreastmeatandadd1/4cupmorebrothtothisrecipeformoistness.Yield: 8 servings

DIRECTIONS:

Preheatovento375°F.

1.Shredzucchiniandcarrot.Sliceonionfinely.Alternatively,youcanchopingredientsinaminifoodprocessor.

2.Sautévegetablesinoliveoilonmediumheatuntilsoftened,approximately3to4minutes.

3.Whilevegetablescook,addbrothtooatsandletsoak.

4.Addcookedvegetables,oats,ketchup,Worcestershiresauce,egg,salt,andpeppertogroundturkey.

5.Mixingredientstogether,avoidovermixing.

6.Placemixtureinameatloafshapeinarectangularbakingdishandbakefor1houruntilinternalthermometerreadsatleast165°F.Forextracrispytop,broilforthelast5minutesofcooking,watchingcloselytoavoidburning.

INGREDIENTS:

•1Tbsp.oliveoil

•2lb.groundturkey(foraleanerpreferenceuse1lb.breastand1lb.darkmeator2lb.breastmeatformostleanoption)

•1largeor2smallzucchini

•2carrots

•1/2mediumonion

•1cupquickcookoats

•3/4cupturkeyorchickenbroth

•1Tbsp.Worcestershiresauce

•1Tbsp.ketchup

•1egg

•1tsp.salt

•1tsp.pepper

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NUTRITIONAL DATA:

324calories,16.3gramsfat,2.8gramssaturatedfat,146mgcholesterol,11.6gramscarbohydrate,2gramsdietaryfiber,37.8gramsprotein

You also can make

“mini meatloafs” in a

muffin pan or miniature loaf

pans, or even on a sheet pan

shaped into 8 smaller loafs.

These are great for freezing

and lend themselves well

to a leftover meatloaf

sandwich.

– TIP –

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SALMON BURGER WITH BOK CHOY, GINGER AND LEMONGRASSSalmonburgersprovideatastyalternativetoold-fashionedbeefburgersalongwith

thebenefitofhealthyomega-3fats.Theseburgershavearefreshingappealfromthe

lemongrassandginger.Topwithtraditionalplant-basedburgertoppingsonahearty

whole-grainroll.Tunacanbesubstitutedforsalmonaswell.Forthosesensitiveto

spices,theycanbetoneddownasneeded.Yield: 4 servings

INGREDIENTS:

•1lb.salmonfillet(orcannedsalmon)

•3cupsbokchoy,choppedfinely(greenleafytoponly)

•3scallions,minced

•1Tbsp.finelygratedginger(peeled)

•1largeeggwhite

DIRECTIONS:

1.Cutsalmoninto1/4inchdice(orusecannedsalmon),stirintomixtureofbokchoy,scallions,ginger,lemongrass,saltandpepperinlargebowluntilcombined.

2.Beattogethereggwhiteandsoysauceinasmallbowlandstirintosalmonmixture.

3.Formintofourpattiesthatare1/2inchthick.

4.Heatnon-stickskilletovermediumheat.Add1Tbsp.ofoliveoiltocoverbottomofskillet.Addsalmonpatties,cookingforapproximately3-4minutesperside.

5.Servehot.

6.Topwithcilantroleaves,ifdesired.

•1Tbsp.finelygratedlemongrass(driedlemongrasscanbesubstitutediffreshisnotfound)

•Saltandpeppertotaste

•1Tbsp.soysauce

•Cilantro(optional)

NUTRITIONAL DATA:

399calories,21.9gramsfat,3.1gramssaturatedfat,0mgcholesterol,39.9gramscarbohydrate,4.1gramsdietaryfiber,12.1gramsprotein

30

TURKEY TORTELLINI SOUPManypeoplewithpancreaticcancerdobestwithsimple,comfortingmeals.Thisclassicsouprecipecanbethebaseforawarmandheartysoup.Yield: 8 Servings

INGREDIENTS:

•112-15lb.turkey

•3medium-sizeonions

•6garliccloves

•6largecarrots

DIRECTIONS FOR ROASTING THE TURKEY:

1. Preheatovento350°F.

2.Placeturkeyonroastingrack.Seasoninsideandoutwithsaltandpepper.

3.Roastturkeyfor21/2or3hoursuntilinternaltemperaturereaches155°F,bastingwithnaturaljuicesevery30minutes.

4.Removeturkeyandlightlydomewithaluminumfoil.Allowtocool.

5.Oncecool,removeskinanddeboneturkey.

6.Placebodyandallbonesbackintotheroastingpan.Roastat350°Ffor30minutes,untilbonesaredark,goldenbrown.

7.Shredturkeymeatintobitesizepieces.

8.Reserve.

DIRECTIONS FOR THE TURKEY STOCK:

1.Inalargestockpot,placeturkeybonesandbody,1/2headofcelery(chopped),3carrots(chopped),2onions(chopped),4garliccloves(smashed),3bayleaves,1sprigrosemaryand6sprigsthyme.

2.Coverwith4inchesofwater,bringtoasimmer.

3.Lowerheatandslowlysimmerstockfor2hours,occasionallyskimmingfatfromthetop.

4.After2hours,strainstockthroughafinesiftandcheesecloth.

5.Coolandreserve.

•1headofcelery

•3bayleaves

•6sprigsfreshthyme

•1sprigrosemary

•3cupscheesetortellini

•1bunchparsley

•1/2cupparmigianocheese

•1/4cupextravirginoliveoil

31

32

DIRECTIONS TO ASSEMBLE THE SOUP:

1. Addstocktolargestockpot.

2.Addalldicedvegetablesandbringtoasimmer.Cookuntilcarrotsaretender,approximately6-8minutes.

3.Addshreddedturkeymeat,tortellini,andfinelychoppedparsley.Adjustsoupseasoningwithdesiredamountofkoshersaltandfreshgroundpepper.

TURKEY TORTELLINI SOUP (CONTINUED)

DIRECTIONS FOR THE GARNISH:

1.Remainingcelery,smalldice(quarterbyquarterinch)

2.Remainingcarrots,smalldice(quarterbyquarterinch)

3.Remainingonions,smalldice(quarterbyquarterinch)

4.Remaininggarlic,minced

5.Inalargestockpot,put2gallonsofwater.Add2Tbsp.

ofkoshersalt.Bringtoarollingboilandaddthetortellini.

6.Cookfor6minutes,occasionallystirring.Strain.

7.Toss1Tbsp.extravirginoliveoilintothetortellini.

8.Layflatonasheettrayandallowtocoolinrefrigerator.

9.Reserve.

33

NUTRITIONAL DATA:

(assumes1ozturkeyperbowl)338calories,13gramsfat,3gramssaturatedfat,

39mgcholesterol,37gramscarbohydrate,2.5gramsdietaryfiber,19gramsprotein.34

Recipe Substitutions:

• If you are not able to tolerate fat in your diet due to fat malabsorption, you can easily substitute the cheese tortellini for plain soup pasta, omit the Parmesan and decrease the amount of oil used.

• For added protein, you can add extra turkey to your soup portion. Each ounce of turkey provides 8 grams of protein.

1. In a soup bowl, place 1

large ladle of garnish into

center of bowl, top off the

bowl with stock.

2. Drizzle with 1/2 tsp. extra virgin

olive oil over the top of the soup.

3. Add 1 Tbsp. of grated

parmigiano cheese.

TO SERVE

35

DIRECTIONS FOR PASTA:

1.Inalargestockpotadd2gallonsofwaterand3Tbsp.koshersalt;bringtoaboil.Addangelhairpastaandboilfor3minutes,achievingdonenessofaldente.

2.Strainpastaandputpastabackintopot.Add3/4cuptomatosaucetocoatpasta.

SHRIMP POMODORO & ANGEL HAIRThisdeliciousshrimpdishprovidesagreatsourceofprotein,butcanbesubstituted

forchickenforthosewhomaybeallergictoshellfish.Tomatocontentcanbe

reducedtoasmallerquantityofdicedtomatooromittedandreplacedwithchicken

orvegetablebrothtoreduceacidcontent.Inaddition,herbsandspicescanbe

adaptedtosuitflavorpreferencesanddigestivetolerance.Forthoselookingto

addmoredietaryfiber,wholewheatpastacanbesubstituted.Forthosewhoare

experiencingfatmalabsorptionordairyintolerance,oliveoilcanbereducedand

parmigianocheesecanbeomitted.Yield: 6 servings

INGREDIENTS:

•1lb.angelhairpasta

•6Tbsp.extravirginoliveoil

•3sprigsfreshthyme

•8clovesgarlic(slicedpaperthin)

•3/4cupfinelychoppedonion

•1cuptomatoconcasse(peeled,seedsremoved,diced)

•1Tbsp.tomatopaste

•1/2cupwhitewine*(cansubstitutenon-alcoholiccookingwine)

•2Tbsp.chiffonadefreshbasil(stackedbasilleaves,tightlyrolled,thinlysliced)

•3Tbsp.crushedredpepperflakes**(optional)

•11/2lb.size16/20wildshrimp

•Koshersalt(asneeded)

•Freshgroundpepper(asneeded)

•1Tbsp.mincedItalianparsley

•4Tbsp.parmigianocheese(optional)

36

37

SHRIMP POMODORO & ANGEL HAIR(CONTINUED)

DIRECTIONS FOR SAUCE:

1.Inamediumsizedsaucepanadd3Tbsp.ofextravirginoliveoilovermediumheatandaddonions.Sweatonionsfor5minutesuntiltranslucent,thenaddhalftheamountofgarlic,redpepperflakes(ifwanted),2sprigsofthymeandtomatopaste.

2.Continuetocookovermediumheatfor3minutes.Addwhitewine(reserving1Tbsp.forshrimp).

3.Continuetostirandcookuntilwineisevaporated.Addtomatoconcasse,1tsp.koshersaltanddesiredamountoffreshgroundpepper.Lowerheattoslowsimmerfor45minutes.

4.After45minutes,withahandblender,pulsetoslightlypuree(youdonotwantthesaucetobecompletelysmooth).Pulsesshouldbe152-secondpulses.

5.Addparsley.Reserveforplating.

METHOD FOR ASSEMBLY:

1.Heatshrimpinremainingtomatosauce.Placedesiredamountofpastaintoapastabowl.

2.Spoonovertomatosauce.Adddesiredamountofshrimpandfreshbasil.Eachdishcanbegarnishedwith1Tbsp.parmigianocheese.

* Will have zero alcohol content when cooked. For those who want to remove the alcohol completely can do so.

** Recipe is easily adaptable for different tastes or for what someone can tolerate.

38

NUTRITIONAL DATA:

497calories,17.8gramsfat,3.4gramssaturatedfat,189mgcholesterol,49.3gramscarbohydrate,1.8gramsdietaryfiber,34gramsprotein

DIRECTIONS FOR SHRIMP:

1.Inamediumsautépanthat’sbeenpre-heatedovermedium-highheat,addtheremainingoliveoilandgarlic.

2.Whenthegarlicbeginstoslightlybrown,addshrimpthathasbeenshelledandde-veined,seasonwithsaltandpepper.Sautéfor1-2minutesoverhighheat.

3.Addremainingfreshthymeand1Tbspofwhitewine.Removefromheat.

4.Reserveforplateassembly.

APPS & SIDES

GET THE FULL RECIPE ON PAGE 47

MAPLE GREEN BEANS Roastinggreenbeansisaquickandeasywaytoprepareadeliciousgreenvegetable.Thisrecipecanbemadewithfreshout-of-the-gardengreenbeans,freshpackagedandpre-washedgreenbeans,orfrozengreenbeans.Boosttheflavorbyusingpuremaplesyrup.Yield: 4 servings

DIRECTIONS:

1.Preheatovento400°F.

2.Inalargebowl,tossgreenbeanswithmaplesyrup,oil,saltandpepper.

3.Arrangeevenlyonsheettray.

4.Roastuntiltender,about20to25minutes.

INGREDIENTS:

•1lb.greenbeans

•1Tbsp.maplesyrup

•1tsp.oliveoil

•1/2tsp.salt

•1/4tsp.pepper

NUTRITIONAL DATA:

59calories,1.3gramsfat,0gramssaturatedfat,0mgcholesterol,11.5gramscarbohydrate,3.9gramsdietaryfiber,2.1gramsprotein

41

42

43

CARROT PURÉE WITH OLIVE OIL AND CILANTROThisistheperfectsidedishfortheholidayseason,especiallyforpatientsfacingpancreaticcancer,asitisawell-cookedvegetabledishthatiseasiertodigestandlesslikelytoaggravatedigestiveissues.Thecarrotsprovideanexcellentsourceofbeta-carotene.Theoilmaybereducedifsensitivetofat,orcoconutoilmaybesubstituted(whichmaybemoreeasilyabsorbed).Ifyouaresensitivetoadditionalherbedflavors,thecilantrocanbereducedoromitted.Thispuréecanalsotranslatewelltoanyotherrootvegetableorsquashsuchasturnip,parsnip,acornsquash,or

butternutsquash.Yield: 6 servings

INGREDIENTS:

•About10carrots,peeledandcubed

•5Tbsp.extravirginoliveoil

•Seasalt

DIRECTIONS:

1.Inalargepot,boilpeeledandcubedcarrotsforabout20minutesuntiltheyareverytender.(Alternatively,steamingtheminasteampanoverboilingwatermaypreservethemaximumamountofnutrients.)

2.Inamediumpan,addfreshcilantroleavesand3Tbsp.ofextravirginoliveoil.Heatonlowestflameforabout5minutes.

3.Removefromheatandallowtositforabout5minutes.Removecilantrofromoilandsetaside.

4.Inafoodprocessororusinganimmersionblender,addincookedcarrotsandcilantrooiland2Tbsp.ofextravirginoliveoil.Puréeuntilsmooth.

5.Addseasaltandfreshblackpeppertotasteandfreshcilantroasagarnish.

•Freshblackpepper

•3Tbsp.finelychoppedfreshcilantro(maysubstituteotherfreshherbsofchoiceandastolerated)

NUTRITIONAL DATA:

142calories,11.7gramsfat,1.7gramssaturatedfat,0mgcholesterol,10gramscarbohydrate,2.5gramsdietaryfiber,0.8gramsprotein 44

VEGETABLE POPOVERThesevegetablepopoversareexcellentforindividualsneedingsoft,easy-to-swallowfoods.Eggs(oreggsubstitute)addanexcellentsourceofhigh-qualityprotein.Thisalsoisagreatrecipetoprepareaheadoftimeandreheatasahealthymini-meal.Yield: 6 servings

DIRECTIONS:

1.Preheattheovento350°F.

2.Spray6muffincupswithnonstickspray.

3.Sautéthezucchiniandthecarrotsin2tsp.oliveoilfor5-7minutes.

4.Inamediumbowl,whisktogethertheeggsandmilk.Addsalt,pepper,turmeric,andonionpowder.

5.Distributeeggmixtureevenlyintomuffincups.

6.Distributezucchiniandcarrotsintoeggmixture.

7.Bake25to30minutes,oruntileggiscookedthrough.

45

INGREDIENTS:

•1zucchini,choppedintobite-sizepieces

•1largecarrot,choppedintosmallpieces(abouthalfthesizeofthezucchini)

•2tsp.oliveoil

•6largeeggs

•1/4cupmilk(non-dairyalternative,ifdesired)

•1/3cupshreddedcheddarcheese(usereduced-fatcheeseforthoseexperiencingfatintolerance)

•Saltandfreshlygroundblackpepper,totaste

•Pinchofturmeric

•Onionpowder,totaste

NUTRITIONAL DATA:

126calories,8.9gramsfat,3.2gramssaturatedfat,193mgcholesterol,3.4gramscarbohydrate,0.7gramsdietaryfiber,8.7gramsprotein

46

47

BUTTERNUT SQUASH SOUPEnjoythiscolorful,smoothsoupasagreatcomplementtoanyentréeorasa

maindish.Useprepared,frozen,freshsquash,orcannedpumpkintoreducethe

preparationtime.Thissoupisagoodchoiceforthoselookingforalow-fat,simple

mealoption.Thisalsoisagreatsouptomakeinalargebatchandfreezeextra

portions.Yield: 8 servings

INGREDIENTS:

•1largebutternutsquash(or2lb.frozencubedortwo16oz.canspumpkin)

•3carrots,roughlychopped

•2stalkcelery,roughlychopped

•1/2mediumonion,roughlychopped

DIRECTIONS:

1.Preheatovento400°F.

2.Cleanandhalvesquashlengthwiseandremoveseeds.

3.Drizzle1Tbsp.oliveoilonsquashandplacefacedownonbakingsheet.

4.Roastsquashuntiltender,approximately25minutes.Removefromoventocool.

5.Whileroasting,sautévegetablesinstockpotin1Tbsp.oliveoil.

6.Oncesquashcools,scoopoutfleshandaddtopotwithchickenstock.

7.Addcinnamon.

8.Cookforapproximately5minutesonmediumheat.

9.Useimmersionblender(ortransfertoblender)topuréesoup;cookanadditional3-5minutes.

•2Tbsp.oliveoil

•4cupschickenstock

•Saltandpeppertotaste

•1Tbsp.cinnamon

NUTRITIONAL DATA:

100calories,3.9gramsfat,0.6gramssaturatedfat,0mgcholesterol,17.2gramscarbohydrate,3.5gramsdietaryfiber,1.8gramsprotein 48

DESSERTS & BEVERAGES

GET THE FULL RECIPE ON PAGE 51

RICE PUDDINGAcreamy,oftenwell-tolerated,high-caloriepuddingthatworksasagreatdessert

forthoseneedingtoaddproteinandcaloriestotheirdailyintake.Forthoserequiring

alowerfatalternative,reduced-fatmilkmaybesubstituted.Non-dairy,lactose-free

optionslikesoy,rice,oralmondmilkcanworkaswell.Yield: 4 servings

INGREDIENTS:

•2cupsofwholemilk,reduced-fatmilk,ornon-dairyalternative

•1/3cupofsugar

•3/4cupsoflonggrainwhiteorbrownrice

•1/4tsp.salt

•1egg(beaten)

DIRECTIONS:

1.Firstrinseuncookedricewithcoldwater.

2.Bring11/2cupsofwatertoaboil.

3.Addrice,reduceheat,andcookforapproximately20minutesuntiltender.

4.Inlargepotaddrice,11/2cupsmilk,sugarandsalt.

5.Stirriceconstantlytoavoidricefromstickingtobottomofpot.

6.Cookuntilmixtureisathickandcreamytexture,approximately20minutes.

7.Removepotfromheat,andwhilestillhot,addremaining1/2cupmilk,beateneggs(addveryslowlywhilestirringpot),vanilla,andoptionaldriedfruit(suchasraisins).

8.Returntomediumheatandstiragainuntilslightlythickened(5-10minutesmax).

9.Removefromheat,andpourintocontainers.Topwithasprinklingofcinnamonornutmegforgarnishasdesired.

10.Refrigeratebeforeserving.

•1/2tsp.vanillaextract

•1/4cupdriedfruitofyourchoice(optional)

•Cinnamonornutmegforsprinklingontop(optional)

•Tip:forextracinnamonflavor,boilricewithacinnamonstickaddedtothewater

NUTRITIONAL DATA:

289calories,5.9gramsfat,0.5gramssaturatedfat,59mgcholesterol,50gramscarbohydrate,1.2gramsdietaryfiber,8.1gramsprotein51

52

53

PEACHES AND CREAM SMOOTHIESimplemealslikeshakesandsmoothiesareoftenhelpfulwaysforpeoplecaringforor

livingwithpancreaticcancertogetthenutrientstheyneed.ThisPeachesandCream

Smoothiecombinesthepotassiumandfiberbenefitsofpeachesandbananasalong

withsolublefiberfromrolledoats,whichcanhelptoalleviateloosebowelmovements

andpromoteregularity.Theproteinpowdercanbeaddedattherecommendationof

yourhealthcareteamforadditionalnutritionalvalue.Dairycomponentscanbeeasily

substitutedwithlactose-freeornon-dairyversions.Yield: 1-2 servings

INGREDIENTS:

•1/2cuprolledoats

•1/3cupplainyogurt(orsoy

coconut/almondyogurt)

•3/4cupmilk(orsoy/almond/ricemilk)

+1/4cupmoreformorning

DIRECTIONS:

1.Gatherallingredients.

2.Combineingredientsinablenderandenjoy.

3.Storeinacontainerinyourrefrigeratorovernight

ifmakingaheadoftime.Inthemorning,addlast1/4cupofmilk,moreifyouneedittoblendsmoothly.

•1smallripepeach(or1/2cup

frozenpeaches,thawedandsoftened)

•1/2mediumbanana

•Pinchofsalt

•1-2Tbsp.proteinpowder

(wheyorsoy)(optional)

NUTRITIONAL DATA:

(assumesregularwholemilkandyogurt)426calories,9gramsfat,4.5gramssaturatedfat,25mgcholesterol,68gramscarbohydrate,7gramsdietaryfiber,20gramsprotein

54

HOLIDAY & SEASONAL IDEAS

GET THE FULL RECIPE ON PAGE 57

CHICKEN KEBAB WITH TZATZIKI AND PITAAgreatsummertimechickenrecipetoppedwithcool,creamytzatzikisauce.Preparationisrequired2-3hoursaheadoftimebutwellworththeextrawaittime.Choosethisrecipeforthoseneedinghighprotein,lowfiberchoices.Yield: 6 servings

DIRECTIONS FOR TZATSIKI SAUCE:

1.Cleanandgratecucumbers.Besuretoremoveseedsandpeeloffcucumberskinifonalow-fiberdiet.

2.Strainjuiceandplaceinmediumbowl.

3.Addyogurttobowlandmixcucumbers,garlic,saltandoliveoiltogether.

4.Coverandrefrigeratefor30minutes.

DIRECTIONS FOR CHICKEN AND PITA:

1.Combine1/4cupoliveoil,lemonjuice,1tsp.oregano,and1/2tsp.seasaltinalargebowl.

2.Addchicken,mixwiththemarinadeandcoverthebowl.

3.Marinateintherefrigeratorforatleast2hours.

4.Skewerchickenevenlyon6woodenskewers.Preheatgrill,placepitasongrillfor2minutesoneachsideuntilslightlybrowned.

5.Removefromgrillandsetaside.

6.Cooktheskewersonthepreheatedgrill,turningfrequentlyuntilnicelybrownedonallsides,about10minutesperside.Servewithgrilledpitaandtoppedwithtzatzikisauce.57

INGREDIENTS:

Pita:

1packstore-boughtpitabread

Tzatziki sauce:

3cucumbers

12oz.plainGreekyogurt

1pinchofseasalt

1/2tsp.extravirginoliveoil

2clovesofgarlic,minced

Chicken:

11/2poundsskinless,bonelesschickenbreasthalves,cutinto1/2inchpieces

1/4cupoliveoilformarinade

2Tbsp.lemonjuice

1tsp.driedoregano

1/2tsp.seasalt

6woodenskewers

NUTRITIONAL DATA:

441calories,13.8gramsfat,3gramssaturatedfat,67mgcholesterol,44.7gramscarbohydrate,3gramsdietaryfiber,34.9gramsprotein

58

59

60

PUMPKIN OATMEAL BARSTheseareahealthyalternativetomanycommoncookierecipes.Whole-wheatflour,oats,pumpkinandgroundflaxseedaddsolubleandinsolublefiber,alongwiththephytochemicalandantioxidantbenefitsoftheaddedspices.Greatselectionsforanafter-dinnerdessertormiddaysnack.Flaxseedcanbeomittedifexperiencinggas,

bloating,ordiarrhea.Yield: 40 square bars or 48 cookies

INGREDIENTS:

•2cupswhole-wheatflour

•11/3cupsrolledoats

•1tsp.bakingsoda

•3/4tsp.salt

•1tsp.cinnamon

•1/2tsp.nutmeg

DIRECTIONS:

1.Preheatovento350°F.Greasetwo12”x17”bakingsheetpans.

2.Mixtogetherflour,oats,bakingsoda,salt,andspices.

3.Inaseparatebowl,mixtogethersugar,oil,molasses,pumpkin,vanilla,andoptionalflaxseedsuntilverywellcombined.

4.Mixflourandsugarmixturestogether.Foldinchocolatechips,ifdesired.

5.Spreadandpressbatterontogreasedcookiesheets(tomakecookies,drop1inchsizeballsofbatteraninchapart,andflattentopsofcookieswithforkoryourfingerstopressintocookieshape).

6.Bakefor16minutesoruntilinsertedknifeortoothpickisclean.Rotatehalfwaythroughbaking.

7.Removefromoven(ifmakingcookies,transfertowireracktocool).

8.Oncecoolsliceinto20barspersheetpan.

•11/3cupsugar

•2/3cupcanolaoil

•3Tbsp.molasses

•1canofcookedpumpkinpuree

•1tsp.vanilla

•2Tbsp.groundflaxseed(optional)

•Optionaladd-ins:1cupminichocolatechips

NUTRITIONAL DATA:

101calories,4gramsfat,0gramssaturatedfat,0mgcholesterol,15.4gramscarbohydrate,0.9gramsdietaryfiber,1.2gramsprotein

SWEET POTATO AND WHITE BEAN FRITTERSTryingthisuniqueplant-basedrecipewilladdvibrancyandtexturetoyourplate.

Substituteanysquashorbeansthatyouhaveavailable.Thisrecipeisagoodchoice

forthoseneedingfoodsthataresoftandeasytochewandswallow.Yield: 12 fritters

DIRECTIONS:

1.Inlargesaucepanwithasteamerbasket,steamsweetpotatoesuntiltender,about15-17minutes.

2.Transfersweetpotatotofoodprocessor.Addbeans,oats,egg,onion,garlic,sage,cumin.Pulseuntilblendedyetslightlychunky.

3.Seasonwithsaltandpepper.

4.Heat1Tbsp.oilinlargeskilletovermedium-highheat.

5.Gentlydropsix1/4cupportionsofmixtureintopanandgentlypressintoroundpattieswithbackofmeasuringcuporspatula.Don’tovercrowdskillet.

6.Sautéfrittersuntilgoldenbrownonbottom,about5minutes.Heatmayneedtobeadjustedforoptimalbrowning.

7.Carefullyturnovereachfritterandsautéuntilothersideisgoldenbrown,about3-4minutes.

8.Transferfritterstoplateandcoverwithfoiltokeepwarm.

9.Useremainingoiltosautéremainingsixfritters.Thereshouldbe12frittersintotal.ServewarmwithsourcreamorGreekyogurt.61

INGREDIENTS:

•2cups(10oz.)cubedandpeeledsweetpotato

•1can(15.5oz.)no-addedsaltwhitebeans,drainedandrinsed

•4Tbsp.quickcookingoats

•1largeegg

•1/4cuponion,minced

•1largeclovegarlic,minced

•2tsp.choppedfreshsageleaves

•1/4tsp.cumin

•Saltandfreshlygroundpeppertotaste

•1Tbsp.canolaoilorextravirginoliveoil,divided

•3/4cuplow-fatsourcreamorfat-freeplainGreek-styleyogurt

62

NUTRITIONAL DATA:

104calories,4.9gramsfat,2.1gramssaturatedfat,22mgcholesterol,12.5gramscarbohydrate,2.7gramsdietaryfiber,3.7gramsprotein

63

64

THANKSGIVING MEATBALLSThisisauniquetwisttoacomfortfoodthattakesmeatballsfromsavoryto

slightlysweet.It’sagreatchoiceforthoseneedinglow-fatproteinchoicesduring

theholiday.Yield: 16 medium-sized meatballs, 8 servings

INGREDIENTS:

•11/2lb.groundturkeymeat(youcanusehalfgroundturkeyandhalfsweetturkeysausageforextraflavor)

•11/4cupofherbedstuffingbreadcubes

•1/2cupdriedcranberries

•1largeeggplus1eggwhite

DIRECTIONS:

1.Preheatovento450°F.

2.Coata9”x13”inchbakingsheetwitholiveoilandsetaside.

3.Inalargebowl,combinethegroundturkey/turkeysausage,cranberries,eggs,onion,sage,andsalt.Addhalfofthestuffingcubesinwholeform,andcrushtheotherhalfinyourhandstoresemblebreadcrumbs.Mixeverythingtogetherwithyourhandsuntilitisallincorporated.

4.Coatyourhandswithalittlebitofoliveoilandrollthemixturefirmlyintoballsaboutthesizeofgolfballs.Placethemeatballsinthebakingdishdirectlynexttoeachotherinrows.Thiswillhelpthemkeeptheirshapewhilebaking.

5.Roastforabout20minutes,untilthemeatballsarecookedthroughandslightlybrownontop.

6.Servemeatballswithgravyandcranberrysauce,andenjoy!

•1/4cupfinelychoppedsweetonion

•1Tbsp.choppedfreshsage

•1tsp.salt

•1Tbsp.oliveoil

•Otheradd-inideas:shreddedcarrotsorchoppedmushrooms

NUTRITIONAL DATA:

192calories,7.9gramsfat,1.8gramssaturatedfat,73mgcholesterol,5.4gramscarbohydrate,0.9gramsdietaryfiber,18.5gramsprotein

SOLE EN PAPILLOTE WITH CITRUS AND GINGERThisdelicatelyflavoredSolerecipeprovidesanexcellentsourceofproteinandhealthyfats.Thisrecipeisgreatforthosewhoneedlighterflavorsandlessfiber.Forthosemoresensitive,thequantityofonion,garlic,andgingercanbereducedasneeded.Yield: 4 servings

DIRECTIONS:

1.Heatovento450°F.

2.Foldfour15inchsquarepiecesofparchmentpaperinhalf.Startingatfoldofeachpiece,drawhalfalargeheartshape.Cutalonglines;open.Place1fishfilletnexttocreaseoneachpieceofparchment.

3.Inasmallskillet,heat11/2Tbsp.oilovermediumheat.Sautéslicedgarlic,scallions,gingerrootandorangerindforapproximately1minute(untilgarlicgolden).Removeskilletfromheat.

4.Sprinklefishfilletswithsaltandpepper.Dividemixturefromskilletamongfish.Topeachfishwithorange“circles.”Foldotherhalfofparchmentoverfish.Startingattopofeachparchmenthalfheart,makesmall,tight,overlappingfoldsalongoutsideedgetosealpacket;twisttailendstoseal.

5.Placepacketsonrimmedbakingsheetandroastfor8-10minutes.

65

INGREDIENTS:

•Parchmentpaper

•4solefillets(6oz.each)

•2Tbsp.oliveoil

•3clovesgarlic,diced

•4scallions,sliced

•2Tbsp.peeled,mincedgingerroot

•2Tbsp.gratedorangerind

•1/4inchthickcircularslicesfrom2mediumoranges

•1/2tsp.koshersalt

•1/4tsp.freshlygroundblackpepper

NUTRITIONAL DATA:

303calories,9.7gramsfat,1.6gramssaturatedfat,116mgcholesterol,10.8gramscarbohydrate,2.4gramsdietaryfiber,42.2gramsprotein

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VEGAN TOFU LASAGNAThisisagreatalternativeforthoseforegoinganimal-basedproductsorlookingtocutbackonaddedfats.Tofu,fromsoybeans,providesanexcellentamountofhighqualityprotein,phytochemicalsandfiber.Greatrecipefordietsrequiringlowerfatcontentoringredientsthatareeasytochew/swallow.Forthosesensitivetotomatosauce,youcanuseoliveoiltocoatdishandmakelasagnaroll-upswithtofumixtureandsautéed

vegetableslikezucchini,squash,carrotandmushrooms.Yield: 8 servings

INGREDIENTS:

•2Tbsp.oliveoil

•1/2tsp.salt

•1tsp.Italianseasoning

•16oz.extrafirmtofu

•2clovesgarlic(or1tsp.powderedgarlic)

DIRECTIONS:

1.Preheatovento350°F.

2.Drainthetofuandpatdrywithpapertowels.

3.Crumbleintothebowlofafoodprocessororhigh-speedblender.

4.AddItalianseasoning,garlicandnutritionalyeast.

5.Processonhighuntilsmoothand“ricotta-like.”

6.Addthedefrostedkaletotheblendedtofumixture.

7.Cooklasagnanoodlesaccordingtopackagedirectionsuntilaldente.Drainandcool.

8.Pourabout1/2cuppastasauceintothebottomofa9”x13”bakingorlasagnapan.

9.Layernoodleswithtofumixtureandafewspoonfulsofsauceuntilyoureachthreelayers.

10.Smotherwithremainingtomatosauce.

11.Bakeforapproximately30minutesuntilsauceisbubblyandlasagnaisheatedthrough.

•1Tbsp.nutritionalyeast

•10oz.frozenkale(orspinach,collards),defrosted,waterextracted

•1packagelasagnanoodles

•16oz.tomatosauce

NUTRITIONAL DATA:

262calories,7.1gramsfat,1gramsaturatedfat,19mgcholesterol,37.8gramscarbohydrate,2.5gramsdietaryfiber,13.5gramsprotein

TURKEY SWEET POTATO HASHSincefatigueissometimesexperiencedbypeoplelivingwithpancreaticcancer,thiseasy-to-preparedishisnutrientdenseandagoodsourceofproteinandBvitamins,whichcanhelpboostenergy.Inaddition,thecookedappleandsweetpotatoprovidefiberthatiseasilytoleratedandfullofantioxidantslikebeta-caroteneandquercetin.Theingredientsincludeavarietyofappealingtexturesandflavorsoftheholidayseason!Yield: 6 servings

DIRECTIONS:

1.Placesweetpotatoesinasteamerbasketandcookforapproximately10minutes.Addappleandcookuntileverythingisjusttender,about3minuteslonger.Besurethattheyarenotoverlymushy.Drainandsetaside.

2.Transfer1cupofthemixturetoalargebowl;mash.Stirinsourcreamandlemonjuice.Addtheremainingsweetpotato/applemixtureandstirgentlytomix.

3.Heatoilinalargeskilletovermedium-highheat.Addshallotuntilsoftened,1to2minutes.Addturkey(orchicken),rosemary,saltandpepper.

4.Stirmixtureoccasionallyandcookuntilheatedthrough,about2minutes.

5.Addthereservedsweetpotato/applemixturetothepan.Pressonthehashwithawidemetalspoonorspatula.Cookhashuntilthebottomislightlybrowned,about3minutes.

6.Divideintomultiplesectionswithspatula;flipandcookuntilthebottomsidesarebrowned,about2to3minutes.

7.Servepromptly.

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INGREDIENTS:

•2mediumsweetpotatoes,peeledandcutinto1/2-inchpieces

•1mediumapple,coredandcutinto1/2 -inchpieces(HoneycrisporBraeburnworkwonderfully,althoughanyapplecansuitthisrecipe)

•1/2cupreduced-fatsourcream(mayalsosubstitutereduced-fatyogurt)

•1tsp.lemonjuice

•1Tbsp.oliveoil

•1mediumshallot,chopped

•3cupsdiced,cooked,skinlessturkeybreast(orchicken)

•1tsp.driedrosemary(1Tbsp.fresh,chopped)

•Saltandpepper,totaste

NUTRITIONAL DATA:

174calories,6gramsfat,2gramssaturatedfat,38mgcholesterol,17gramscarbohydrate,2gramsdietaryfiber,14gramsprotein. 70

Cooking. Comfort. Care. Nourishment for the Pancreatic Cancer Fight providespeoplediagnosedwithpancreatic cancer and theircaregivers with a wide range of recipes tomakesuretheyhavetheresourcestomakehealthy,tasty,memorabledishesforanymealoftheday.

FOR MORE INFORMATIONNavigatePanC.comformorerecipesandtipsYouTube.com/CelgeneforcookingvideosPinterest.com/Celgeneforrecipesandtips

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