RECIPES & NUTRITION TIPS FOR PANCREATIC CANCER · vi INTRO All of the recipes and tips were...
Transcript of RECIPES & NUTRITION TIPS FOR PANCREATIC CANCER · vi INTRO All of the recipes and tips were...
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RECIPES & NUTRITION TIPS FOR PANCREATIC CANCER
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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.
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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.
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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.
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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.
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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
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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
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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
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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.
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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
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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)
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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.
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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.
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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.
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APPS & SIDES
GET THE FULL RECIPE ON PAGE 47
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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
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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
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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.
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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
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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
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DESSERTS & BEVERAGES
GET THE FULL RECIPE ON PAGE 51
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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
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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
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HOLIDAY & SEASONAL IDEAS
GET THE FULL RECIPE ON PAGE 57
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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
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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
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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
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NUTRITIONAL DATA:
104calories,4.9gramsfat,2.1gramssaturatedfat,22mgcholesterol,12.5gramscarbohydrate,2.7gramsdietaryfiber,3.7gramsprotein
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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
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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.
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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
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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
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NUTRITIONAL DATA:
174calories,6gramsfat,2gramssaturatedfat,38mgcholesterol,17gramscarbohydrate,2gramsdietaryfiber,14gramsprotein. 70
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Cooking. Comfort. Care. Nourishment for the Pancreatic Cancer Fight providespeoplediagnosedwithpancreatic cancer and theircaregivers with a wide range of recipes tomakesuretheyhavetheresourcestomakehealthy,tasty,memorabledishesforanymealoftheday.
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