Recipes – Cancer.gov recipes

The following recipe have been taken from the National Cancer Institute’s web site regarding nutrition: www.cancer.gov/cancertopics/eatinghints.

Fortified Milk

Used to increase the nutrient content of milk for patients who have difficulty maintaining their weight.

• 1 quart whole milk
• 1 cup nonfat instant dry milk

Directions: Pour liquid milk into a deep bowl. Add dry milk and beat slowly with beater until dry milk is dissolved Refrigerate and serve cold.

Nutrient Content: 200 calories with 14 grams of protein per cup (whole milk contains 150 calories with 8 grams of protein per cup)

*Note: If it tastes too strong, start with 1/2 cup of dry milk powder and gradually work up to 1 cup.

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Banana Milkshake

• 1 whole ripe banana, sliced
• Vanilla extract (few drops)
• 1 cup milk

Directions: Place all ingredients into a blender. Blend at high speed until smooth.

If made with 2% milk: Calories per serving: 226 calories and 9 grams of Protein per serving.

If made with whole milk: Calories per serving: 255 calories and 9 grams of Protein / serving.

If made with fortified milk: 315 calories with 15 grams of Protein per serving.

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Fruit and Cream

• 1 cup whole milk
• 1 cup vanilla ice cream or frozen yogurt
• 1 cup canned fruit (heavy syrup), including juice (peaches, apricots, pears)
• Almond or vanilla extract to taste

Directions: Blend ingredients and chill well before serving.

If made with ice cream: 302 calories and 7 grams of protein per serving.

If made with frozen yogurt: 268 calories and 9 grams protein per serving.

Lactose-Free Double Chocolate Pudding

• 2 squares baking chocolate (1 oz. each)
• 1 cup lactose-free milk (Lactaid)
• 1 tbsp. cornstarch
• 1/4 cup granulated sugar
• 1 tsp. vanilla extract

Directions: Melt chocolate in small pan or on foil. Measure cornstarch and sugar into a saucepan. Add part of the liquid and stir until cornstarch dissolves. Add the remainder of the 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.

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Eat 5 to 9 a day recipes

The following recipes have been taken from the Eat 5 to 9 a Day Program which is sponsored by the U.S. Department of Health and Human Services, the National Institutes of Health, and the National Cancer Institute. In some cases, recommendations for recipes changes have been made in order to prevent weight loss in our patient’s. Those without a need to increase their calorie or protein intake should not modify the recipes.

Striped Fruit Cup

• 1 8-ounce container low-fat lemon, orange, vanilla or banana yogurt
• 5 medium strawberries, diced
• 2 kiwi, peeled and sliced lengthwise
• 3 ounces sliced honeydew (or about 1/2 cup cubed)
• 3 ounces sliced cantaloupe (or about 1/2 cup cubed)
• 1 mango, peeled, pitted and sliced into strips
• 1 papaya, peeled, seeded and sliced lengthwise
• 3 ounces sliced watermelon (or about 1/2 cup cubed)
• Juice of 1 lemon or 2 limes

Preparation Time: < 30 minutes, serves: 4 people- 2.5 fruit servings per serving

Directions: Empty the yogurt into a small serving bowl. Gently stir in strawberries. Place the dip in the center of a large round plate or platter. “Stripe” the fruit slices around the bowl of dip. Squeeze lemon or lime juice over the fruit. Serve with tongs, a spoon for the dip, and individual plates.

*Add vanilla yogurt to increase the calorie and protein levels of this recipe

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Lentils and Rice

• 1 tablespoon extra virgin olive oil
• 2 large onions, peeled and sliced (4 cups)
• 4 cups low-sodium chicken or vegetable broth
• 1 cup lentils, dry, washed (2 cups cooked)
• 1/2 cup long grain white rice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons chopped cilantro

Preparation Time: 30 min -1 hour, serves: 4 people – 3 vegetable servings per serving

Directions: Heat the broth in a saucepan. Add the lentils and simmer 20 minutes. While the lentils are cooking, heat the oil in a large high-sided skillet on medium high. Saute the onions until golden brown. Take half the onions out of the pan and set aside. Add the remaining onions, rice, salt, and pepper to the simmering lentils. Cover and bring to a boil. Reduce the heat and cook very slowly about 20 minutes or until the lentils and rice are tender. Serve in a bowl topped with the reserved onions and chopped cilantro.

*Add butter or margarine to increase the caloric level of this recipe

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Fruit Slush

• 3 cups frozen fruit (such as frozen strawberries, blueberries, raspberries, or melon)
• 1 teaspoon vanilla extract
• 1 cup fat free milk or non-fat plain yogurt

Sweetener as needed: about 1-3 tablespoons sugar or the equivalent in artificial sweetener

Preparation Time: < 30 minutes, serves: 4 people – 1 fruit servings per serving

Directions: Blend first three ingredients until smooth. Sweeten to taste.

*Use whole milk or regular vanilla yogurt and all of the sugar you like to increase the caloric content of this recipe

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Mock Frozen “Peach” Daiquiri

• 1 cup juice packed canned peaches
• 1 Tbsp. fresh lemon juice
• 2 Tbsp. frozen pink lemonade concentrate
• 1 cup crushed ice

Preparation Time: < 30 minutes, serves: 2 people -1 fruit serving per serving

Directions: Chill peaches in freezer until very cold. Add to blender container with pink lemonade concentrate, lemon juice, and crushed ice. Puree until smooth. Pour into glasses.

*Add milk or half & half to increase the caloric content of this recipe. 

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Baked Apple Slices

• 2 oranges
• 2 tablespoons honey
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 3 Granny Smith apples, peeled, cored, and cut in 1/2-inch slices
• 5 tablespoons raisins
• 1/4 cup chopped walnuts, divided
• 1/4 cup low-fat vanilla yogurt

Preparation Time: 30 minutes to 1 hour, serves: 4 people -1 fruit serving per serving

Directions: Preheat the oven to 500 degrees F. Grate the zest of one of the oranges and set aside. Squeeze the juice from both oranges into a small bowl. Stir the honey, cinnamon, cloves, and half the zest into the juice. Lay half the apple slices in a glass-baking dish. Scatter the raisins and 2 tablespoons of the walnuts on top. Pour on half the juice mixture and top with the remaining apples and juice. Combine the remaining 2 tablespoons walnuts with the orange zest and scatter over the top. Cover lightly with foil and bake 30 minutes or until the apples are soft and the juices, bubbly. Serve warm or cold with a dollop of low-fat vanilla yogurt.

*Dot the top of the mixture with butter or margarine before baking in order to add calories

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Pumpkin Cheesecake Pudding

• 1 packet unflavored gelatin
• 1/2 cup cold water
• 3 cups canned pureed pumpkin or frozen winter squash
• 3/4 cup brown sugar
• 1 1/2 cups lowfat cottage cheese
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 3/4 cup lowfat plain yogurt

Preparation Time: 0:30-1 hours, serves: 6 people-1 fruit serving per serving

Directions: Soften the gelatin in the cold water in a small saucepan for 1 minute. Turn the heat to medium high and heat to dissolve completely. Pour the pumpkin, brown sugar, cottage cheese, cinnamon, ginger, and cloves into a food processor. Blend until smooth. Stir in the yogurt and pour into six individual custard cups. Chill in the refrigerator until set.

*Use regular cottage cheese and yogurt, and substitute whole milk for water, in order to increase the caloric content of this recipe.