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Caregiving > Nutrition & Diet > Recipes
The following recipes, courtesy of The National Cancer Institute and the American Cancer Society, are high in nutritional value, easy to make, good tasting, and usable for the caregiver as well as for the patient. It is important to remember that any special diet and/or product to improve nutrition should be used only on the recommendation of your physician or a licensed dietitian. Click on a section heading to go directly to that section: BEVERAGES AND/OR SNACKS
Apricot Smoothie 1/4 cup plain or vanilla yogurt Yield: 1 serving. 280 calories (plain nonfat yogurt), 8 grams of protein. Banana Milkshake 1 whole ripe banana, sliced Place all ingredients in a blender. Blend at high speed until smooth. Yield: 1 (2-cup) serving. If made with whole milk, 255 calories, 9 grams of protein; if made with 2% milk, 226 calories, 9 grams of protein; if made with skim milk, 190 calories, 9 grams of protein. Chocolate Cocoa Drink 1-1/4 cups vanilla ice cream Place all ingredients in a blender. Cover and blend on high speed until well blended. Chill before serving. Unused drinks may be stored in the refrigerator or freezer. Yield: 1 serving. 600 calories, 24 grams of protein. Add 1 to 2 tablespoons of powdered milk to increase protein content. Fortified Milk 1 quart whole milk Pour liquid milk into a deep bowl. Add dry milk and beat slowly until dry milk is dissolved (usually less than 5 minutes). Refrigerate and serve cold. Use when making macaroni and cheese, puddings and custards, mashed potatoes, cream sauces for vegetables, cocoa, French toast or pancake batter, soup. Yield: 1 quart; serving size, 1 cup. 211 calories per serving, 14 grams of protein. Note: If fortified milk tastes too strong, start with ½ cup of dry milk powder and gradually work up to 1 cup. Fruit Shake 2 cups juice (apple, apricot, grape, peach), chilled Place all ingredients in a 1-quart plastic container with lid. Shake vigorously and serve. Yield: 2 servings. 260 calories per serving, 5 grams of protein (calculated with apple juice). Hawaiian Float 2 tablespoons orange-pineapple juice concentrate, undiluted Place all ingredients in a blender and blend well. Yield: 1 serving. 315 calories, 12 grams of protein. To increase calories and protein, add 1 or 2 tablespoons of powdered milk, replace the evaporated milk with a high-calorie milk product, such as cream or half-and-half or replace the ice water with milk. High-Protein Milkshake 1 cup fortified milk Place all ingredients in a blender. Blend at low speed for 10 seconds. Yield: 1 (1-1/2 cup) serving. 425 calories, 17 grams of protein. Fruit and Cream 1 cup whole milk Yield: 2 (1-1/2) cup servings. If made with ice cream, 302 calories per serving, 7 grams of protein; if made with frozen yogurt, 268 calories serving, 9 grams of protein. No-Bake Granola Balls ½ cup creamy peanut butter Heat peanut butter and honey in a pan over low heat until creamy. Remove from heat and pour into a bowl to cool. Add granola, cereal, raisins, and graham cracker crumbs to the peanut butter mix, and stir together. Roll into balls and place on wax paper. Refrigerate at least 1 hour before eating. Yield: 12 servings. 152 calories per serving, 3 grams.
Peanut Butter Snack Spread 1 tablespoon nonfat instant dry milk Combine dry milk, water and vanilla, stirring to moisten. Add honey and peanut butter, stirring slowly until liquid blends with peanut butter. Spread on crackers or form into balls, chilled, and eaten as candy. Yield: 6 tablespoons; serving size, 3 tablespoons. 279 calories per serving, 11 grams of protein.
CASSEROLES
Cheesy Hamburger Casserole 1 cup macaroni, uncooked Cook macaroni until slightly tender. Drain and set aside. Brown ground beef and onions in a small skillet. Add tomatoes and simmer 10 minutes. Oil a 1-quart casserole, and spoon in 1/3 of meat mixture. Add cooked macaroni, then the remainder of meat mixture. Spread cheese soup over all. Cover the casserole tightly and bake at 400 degrees until bubbly. May be frozen before baking. Yield: 4 servings. 215 calories per serving, 16 grams of protein. Macaroni and Cheese 1 cup milk Measure milk into the pan and blend in flour until no lumps remain. Add margarine, onion, and other seasonings, and cook until sauce thickens. Stir in macaroni and cheese. Bake uncovered in a greased 1-quart casserole at 400 degrees for 15 minutes or until slightly browned and bubbly. May be frozen before baking. Yield: 4 servings. 275 calories per serving, 11 grams of protein. Tuna-Broccoli Casserole 2 (10-ounce) packages frozen broccoli, whole or chopped Cook broccoli according to package directions, drain, and place in a shallow 2-quart casserole. Add tuna and cover with diluted mushroom soup. Sprinkle with cheese. Add bread crumbs to melted butter and sprinkle over casserole. Bake at 350 degrees for 20 minutes. Yield: 5 servings. 290 calories per serving, 25 grams of protein.
DESSERTS
Apple Brown Betty 4 cups thinly sliced apples or 1 (16-ounce) can pie apples, drained Grease a 1-quart baking dish. Arrange half of apples on bottom of dish. Follow with half of bread, then half of sugar. Repeat layers. Sprinkle cinnamon over top, cut margarine in pieces and lay them on top, finish by pouring hot water over all. Cover and bake at 350 degrees for 30 minutes, uncover, and bake 10 minutes longer. Serve warm or chilled. Yield: 4 servings. 291 calories per serving, 1 gram of protein. Protein may be increased to 4 grams by spooning 1 cup ricotta cheese over first layer of apples, bread and sugar. Note: May be used for patients on a “Soft” diet. Apple Raisin Cake 1-3/4 cup coarsely chopped apples, or canned pie apples, drained
and chopped Measure apples and brown sugar into a bowl. Add oil and eggs. Add dry ingredients and mix well. This dough will be stiff. Add raisins and nuts. Stir to blend. Spread in an 8-inch square pan. Bake at 350 degrees for 40 minutes or until top springs back when touched. May be frozen. Yield: 16 servings. 200 calories per serving, 3 grams of protein. Banana-Nut Bread 2 eggs Blend eggs, bananas, milk, oil, and vanilla at medium speed until smooth, about 15 seconds. Measure rest of ingredients into a bowl and stir to mix. Make a well in the center of the dry ingredients and pour in banana mixture. Mix just enough to moisten. Add nuts. Spread batter into a well-greased 9- x 5- x 3-inch loaf pan or three small 5- x 3- x 2-inch pans. Bake bread at 350 degrees, about 1 hour for the large loaf and 35-45 minutes for the smaller ones. Yield: 1 large or 3 small loaves, 16 servings. 185 calories per serving, 3 grams of protein. Boiled Custard 2 cups milk In a medium saucepan, heat the milk over medium-low heat until it just begins to bubble at the edges. Do not boil. Beat eggs, sugar, and cornstarch together in a separate bowl. Add a little of the scalded milk to the egg, sugar, and cornstarch mixture, stirring well. Add this mixture to the scalded milk, stirring constantly. Cook over low heat until the mixture coats a spoon. Remove from heat. When cool, add the salt and vanilla. Yield: 4 servings. 150 calories, 7 grams of protein (calculated with reduced-fat milk) per serving. Cowboy Cookies 1 cup soft shortening or margarine Cream shortening, add sugars and beat well. Add the eggs and vanilla, and stir to blend well. Add the dry ingredients at one time. Mix to blend thoroughly. Stir in oatmeal, nuts, chocolate chips, and raisins. Mix well. Drop by spoonfuls on cookie sheet and bake for 13-15 minutes in a 350 degree oven. This dough freezes well and can be sliced later to make fresh cookies. Yield: 4 dozen large cookies. 135 calories per serving, 2 grams of protein. Fluffy Fruit Gelatin 1 cup cooked or canned peaches with syrup Blend fruit with syrup at high speed until smooth. Pour pureed fruit back into measuring cup and add enough syrup or water to make one cup. Dissolve gelatin in boiling water, pour into a bowl (deep enough to whip gelatin later). Stir in fruit puree. Cool. Refrigerate gelatin mixture until it piles softly, but is not firm. With cold beaters, whip the gelatin until foamy and doubled in volume. Refrigerate until firm. Yield: 6 servings. 90 calories per serving, 1 gram of protein. Pears, applesauce or apricots may be used in place of peaches. Note: May be used for patients on a “Full Liquid” or “Soft” diet. Individual Cheese Pies 1 tablespoon ricotta cheese Blend cheese, fruit, sugar, and cinnamon. Spoon over a sugar cookie, turned upside down so the sugar side is on the bottom, next to the cookie sheet or foil. Bake at 350 degrees for 15 minutes (the cookie softens as it absorbs the liquid from the fruit-cheese mixture). For a softer treat, lower the oven to 325 degrees. Yield: 1 serving. 85 calories, 2 grams of protein. Note: May be used for patients on a “Soft” diet. Lactose-Free Double Chocolate Pudding 2 (1-ounce) squares baking chocolate Melt chocolate in a small saucepan. Measure cornstarch and sugar into another pan. Add part of the liquid and stir until cornstarch dissolves. Add remainder of liquid. Cook over medium heat until warm. Stir in chocolate until mixture is thick and comes to a boil. Remove from heat. Blend in vanilla and cool. Yield: 2 (3/4-cup) servings. 382 calories, 1 gram of protein per serving. Note: May be used for patients on a “Full Liquid” or “Soft” diet. Lemon Sherbet 1-1/2 cups sugar Mix the sugar, juice, and rind in an electric mixer or blender at high speed for about 2 minutes. Slowly add the milk. Pour into a freezer try and freeze. Cut into bite-size pieces to serve. Yield: 6 servings. 230 calories, 3 grams of protein. Peanut Butter Bars 1/4 cup margarine Cream margarine and peanut butter. Add brown sugar and mix well. Add both eggs and mix until well blended. Stir in dry ingredients until blended, then chocolate chips and nuts. Spread batter in a greased and floured 9-inch square pan. Bake at 350 degrees for 30-35 minutes. Cool in pan. Cut when cooled into 36 bars. 90 calories per serving, 2 grams of protein. Note: May be used for patients on a “Soft” diet if nuts are omitted. Rice Pudding 1 tablespoon cornstarch Blend first three ingredients in a saucepan until smooth. Add milk slowly, stirring to mix well. Add rice. Cook over medium heat, stirring constantly, until mixture is thickened and comes to a boil. Remove from heat, add vanilla and cool. Sprinkle with cinnamon and nutmeg, if desired. Yield: 3 servings. 140 calories per serving, 6 grams of protein. Note: May be used for patients on a “Soft” diet.
PANCAKES
High-Protein Pancakes
½ cup milk Measure milk, dry milk, egg, and oil into a blender or bowl. Beat until egg is well blended. Add pancake mix. Stir or blend at low speed until mix is wet but some lumps remain. Cook on hot, greased griddle or in frying pan. Turn when firm to brown the other side. These can be kept warm in an oven or in a covered pan on low heat. If there is batter left over, it will keep one day in the refrigerator, or it can be made into pancakes, cooled, and wrapped in foil to be frozen for later use. To reheat, leave in foil, and place in a 450 degree oven for 15 minutes. If using a toaster oven, unwrap them, brush them with margarine, and toast as for light toast. Yield: 7 (4-inch) pancakes. 77 calories per serving, 3 grams of protein. Note: May be used for patients on a “Soft” diet.
SALADS
Creamy Potato Salad Blend yogurt, mayonnaise, onion, parsley, celery, and pepper. Stir in remaining ingredients. Cover and refrigerate for several hours. Yield: 4 servings. 245 calories per serving, 5 grams of protein. Add 1/3 cup ricotta cheese to mayonnaise for Ricotta Potato Salad. Note: For patients on a “Soft” diet, omit onion, celery, and green pepper. Garden Spaghetti Salad 1 pound vermicelli spaghetti Cook the spaghetti as directed and drain. Add the other ingredients and mix well. Refrigerate overnight. Yield: 8 servings. 300 calories per serving, 6 grams of protein.
SAUCES
Creole Sauce ½ small onion, sliced Fry onion and peppers in oil until onion is clear and pepper is spotted with brown. Add tomatoes, salt, sugar, and vinegar. Bring to boiling, turn down to simmer. Cover and cook at least 20 minutes to blend the flavors. Thicken just before serving with cornstarch dissolved in a little water. Use on eggs or meat. Yield: 2 cups or 4 servings. 150 calories, 2 grams of protein. Fresh Peach Sauce 1 large peach, peeled and thinly sliced Combine ingredients in a small pan, stir until cornstarch is dissolved. Cook over medium heat until sauce boils and is thickened. Yield: 1 serving. 140 calories, 0 grams of protein. Note: May be used for patients on a “Soft” diet. Milk-Free Butterscotch Sauce ½ cup brown sugar, firmly packed Mix brown sugar and cornstarch in a small saucepan. Slowly add nondairy creamer and water, stirring until cornstarch dissolves. Add honey and margarine. Cook over medium heat, stirring constantly, until sauce is thickened and comes to a boil. Remove from heat. Add vanilla. Cook and store in a covered container in the refrigerator. Yield: About ½ cup. 85 calories per servings, 0 grams of protein. For Milk-Free Chocolate Sauce: Stir in 1 heaping tablespoon cocoa with cornstarch. If too thick, add a little water after it comes to a boil. Note: May be used for patients on a “Full Liquid” or “Soft” diet. Quick Barbecue Sauce ½ cup catsup Mix together in a small saucepan. Heat until boiling, stirring as it cooks. Serving suggestions: Make Sloppy Joes. Use as a barbecue sauce for hot dogs, chicken, or meatballs. (It easily will coat eight pieces of chicken.) Use as a marinade for chicken or meat. Pour over pieces in a deep dish and refrigerate in marinade at least 12 hours to tenderize. Yield: ½ cup. 208 calories per serving, 2 grams of protein. Sweet and Sour Sauce 1/4 cup vinegar Mix all ingredients except cornstarch in a saucepan. Bring to a boil. Turn heat down to simmer, stirring occasionally, and cook for at least 20 minutes to allow flavors to blend. Dissolve cornstarch in a small amount of water. Add, stirring until thickened. (You may omit cornstarch and allow the sauce to thicken by cooking it longer.) Use on meat or chicken. Yield: 2 cups. 590 calories per servings, 3 grams of protein.
SIMPLE MEALS
Basic Meatloaf or Meatballs 2 tablespoons dry bread or cracker crumbs Combine crumbs and water in a small mixing bowl. Add meat, minced onion, egg, and seasonings. Mix until well blended. Form into patties, 1-inch meatballs, or a loaf. Brown in oil or margarine in a skillet, turn to brown on both sides. Add sliced onion, lower heat, cover, and simmer for at least 15 minutes, 30 minutes for meatloaf. You may also bake at 350 degrees. For meatballs, bake 30 minutes, turning after 15 minutes. For meatloaf, bake 1 hour. May be frozen raw or cooked. Yield: 4 servings. 125 calories, 13 grams of protein. Cheese-Spinach Pie 1/3 cup chopped onion Cook onion in margarine until tender; cool. Lay slices of cheese over pie dough, follow with spinach, then onions. Beat eggs, adding enough milk to make 1 cup. Add seasonings and pour over ingredients in the pie shell. Bake in 400 degree oven about 35 minutes, or until a knife comes out clean. Serve piping hot. May be frozen after baking. Yield: 4 servings. 454 calories, 18 grams of protein. Note: Substitute cooked, chopped broccoli, green beans, zucchini, or peas for spinach. Chicken and Mushrooms 2 tablespoons cornstarch Mix together the cornstarch, chicken broth, and mustard in a small bowl and set aside. In a large frying pan over medium-high heat, heat oil and cook the chicken about 5 minutes on each side or until browned on both sides. Remove the chicken and set aside. Reduce the heat to medium, and in the same pan, cook the mushrooms with the Italian seasoning and pepper, stirring often, until the mushrooms are tender and the liquid evaporates. Add the reserved cornstarch mixture and cook until the mixture boils and thickens, stirring constantly. Return the chicken to the pan, and reduce heat to low. Cover and cook 5 or more minutes, or until the chicken is no longer pink, stirring occasionally. Serve over hot rice. Yield: 360 calories per serving, 29 grams of protein. Chicken Skillet Supper 2 to 3 pounds frying chicken, cut up Place chicken, skin side down, in a cold skillet. Brown over medium heat, turning to brown inside. Remove from heat (chicken skin can easily be removed at this point). Pour off all fat remaining in skillet. Replace chicken, pour soup and water over chicken, and add seasonings. Simmer 1 hour in a covered skillet, turning pieces once to keep them moist. May be frozen after cooking. Tomato special: Substitute ½ can cream of tomato for vegetarian vegetable soup. Add 1 (10-ounce) package of mixed frozen vegetables. Creamy chicken: Substitute ½ can cream of chicken for vegetarian vegetable soup. Add 1 (10-ounce) package frozen peas and carrots. Yield: 4 servings. 200 calories, 24 grams of protein. Note: May be used for patients on a “Soft” diet. Sloppy Joes ½ pound ground beef Brown meat and onion in a skillet. Add barbecue sauce, oatmeal, and enough water to cover meat. Heat to boiling, turn down heat to simmer, cover pan, and cook 15 minutes or until thickened and meat is soft. Serve on buns, toast, or hard rolls. May be frozen after cooking. Yield: 4 servings. 160 calories per serving, 12 grams of protein.
SOUPS
Potato Soup 3 medium potatoes, peeled and cubed Cook the potatoes in chicken broth with celery and onion until the potatoes are tender. Blend the mixture in a blender or processor. In a heavy saucepan over low heat, melt the margarine and stir in flour to make a paste. Slowly add the milk, stirring or whisking continuously, until the mixture is thoroughly blended and heated through. Add the pureed potato mixture. Add chopped eggs that have been pushed through a sieve. Mix well and season with salt and pepper, as desired. Serve hot or cold. (This soup thickens when chilled and may need to be thinned with additional chicken broth or milk.) Yield: 4 servings. 240 calories per serving, 12 grams of protein. Turkey Vegetable Soup 1 teaspoon vegetable oil In a large pot over low heat, saute the turkey, onion, and garlic in oil. Drain fat. Add water and potatoes and bring to a boil. Cook 10 minutes. Add carrots and tomatoes and cook 10 minutes more. Add mixed vegetables and spices, cover, and simmer for 15 minutes. Yield: 8 (1-1/2 cup) servings. 190 calories per serving, 21 grams of protein. Nutrition.gov - Nutrition resources from the U.S. Dept of Agriculture If you would like to receive a FREE information packet on mesothelioma**, or if you have a comment or question, please complete the following: Home / Malignant Mesothelioma / Diagnosis / Coping / Mesothelioma Blog Pleural Mesothelioma / Caregiver's Guide / Patient Support / Contact Us / News / Disclaimer and Sponsorship |
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