Angel Hair Pasta with Avocado and Tomatoes: Pink Ribbon Recipe
Hi everybody :)
My LOVE for avocados and tomatoes led me to this recipe. This is another great dish that just take minutes to make.
This recipe may be a good choice for cancer patients because it is great for nausea and mouth sores, two of the side effects of cancer treatments.
Angel Hair Pasta with Avocado and Tomatoes adapted Betty Crocker Living with Cancer Cookbook
Prep Time: 20 Minutes Start to Finish: 20 Minutes
8 oz. uncooked angel hair pasta (I used wheat pasta)
2 tablespoons olive or vegetable oil (coconut oil may be used also)
2 cloves garlic, finely chopped
3/4 cup chopped fresh basil leaves ( I used 2 tablespoons freeze-dried basil)
1/2 to 3/4 large avocado, peeled, pitted and cut into small cubes
4 medium tomatoes, cut into small cubes
1/2 teaspoon salt (I used Rosemary, Basil and Citrus Salt )
1/4 teaspoon pepper (omitted)
1 Cook and drain pasta as directed on package.
2 Meanwhile, in 3-quart saucepan, heat oil over medium heat. Add garlic, cook 1 to 2 minutes, stirring occasionally, until garlic is tender but not brown. Remove from heat.
3 Stir basil, avocado and tomatoes into garlic in saucepan.
Toss vegetable mixture and pasta. Sprinkle with salt and pepper. 6 serving (1 1/2 cups each)
High in Vitamin A and folic acid; good source of fiber
1 Serving; Calories 260 (Calories from Cat 70); Tran Fat 8g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg Sodium 350mg Potassium 350mg; Total Carbohydrate 38g Dietary Fiber 4g); Protein 7g %Daily Valves: Vitamin A 20%; Vitamin C 10%: Calcium 2%; Iron 10%; Folic Acid 25%. Magnesium 10%; Exchanges: 2 Starch, 1 Vegetable, 1 1/2 Fat Carbohydrate Choices: 2 1/2
What I Did and/or Think:
The only changes I made to the recipe are using wheat angel hair pasta and Rosemary, Basil and Citrus Salt
instead of salt & pepper.
The Taste: The flavor combination of tomato, avocado, garlic, and basil with pasta is the BEST! I LOVE this! It will definitely be REPEAT!
For a main dish I tossed 12 ounces precooked shrimps in. SUPER!
ENJOY! Come again...
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Broccoli-Bacon Salad: Pink Ribbon Recipe
Hi everybody :)
Broccoli is another one of my favorite vegetables, no matter how it's prepared, that's way I choose this as one of the Pink Ribbon Recipes. It's a classic broccoli salad with onion, red & yellow, sunflower seeds, bacon and a mayo/vinegar dressing.
Broccoli is a great source of folic acid, which is essential in normal body functions. However, the doctor advises excessive folic acid intake can interfere with the effectiveness of a chemotherapy called methotrexate. Also sunflower seeds are an excellent source of vitamin E, but must be avoided by patients who have an ostomy (where a portion of the intestine is brought up to the skin). With that being said, please check with the doctor first, if you're on a special diet.
Broccoli-Bacon Salad adapted Betty Crocker Living with Cancer Cookbook
1/2 cup mayonnaise or salad dressing
2 tablespoons sugar
2 tablespoons white vinegar
1 lb fresh broccoli, cut into florets (5 cups)
1/4 cup chopped red onion
1/4 cup chopped yellow onion
1/4 cup sunflower nuts (I used honey-roasted sunflower seeds)
6 slices bacon, crisply cooked, crumbled (I used about 1/3 cup real bacon bits)
1 In large bowl, mix mayonnaise, sugar and vinegar Stir in broccoli and onion until Coated. Cover; refrigerate 2 hours to blend flavors.
2 Sprinkle with nuts and bacon before serving. 6 servings (1 cup each)
High in Vitamin C
1
Serving: Calories 260 (calories from Fat 190); Total Fat 21g (Saturated
Fat 3.5g, Trans fat 0g); Cholesterol 15mg; Sodium 310mg Potassium
290mg, Total Carbohydrate 11g (Dietary Fiber 2g); Protein 6g % Daily
Value: Vitamin A 8%; Vitamin C 90%; Calcium 4%; Iron 6%; Folic Acid 15%;
Magnesium 10% Exchanges: 1/2 Starch, 1 Vegetable, 1/2 High-Fat Meat, 3
1/2 Fat Carbohydrate Choices: 1
What I Did and/or Think:
I made the following changes in Italic and here's what I did for the mayo/vinegar dressing:
Mix the mayonnaise, sugar, vinegar together, divide in half. Set aside one of the halves.
Put the onions in the other halve of the mayonnaise mixture. Mix.
Put the mayonnaise mixture with the onions in a mini food processor or blender.
Blend until smooth, about 1 minute.
Mix the two mayonnaise mixture back together.
The mixture will be light pink :)
Combine the rest of the ingredients in a large bowl.
Pour mayonnaise mixture over the broccoli mixture. Stir well to combine. Refrigerate for at least 2 hours for flavors to blend
The Taste: LOVE, LOVE, Love it! The salad was great. Be sure to make this ahead of time so that the flavors blend. I let this sit overnight. This is always a REPEAT in our house.
For a more colorful variation add 1/2 cup raisins, craisins or both to the broccoli mixture; and sprinkle with cheddar cheese just before serving.
BTW...The recipe directions are fine. I only did the extra steps because I don't like the crunchy rawness of the onions, but I love the taste. I also use this method when making any type of salad or sandwich that calls for mayonnaise and onions. It helps the flavors mellow faster too, which is a plus for any recipe :)
ENJOY! Come again...
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Kathe With an E You're Gonna Love It
Loaded Potatoes: Pink Ribbon Recipe
Hi everybody :)
The name alone grab my attention to this recipe. I LOVE loaded potatoes. Comfort food at it best. These loaded potatoes are made using red potatoes topped with mushrooms, ham, green onions, sour cream, and cheddar cheese so they are fully-loaded, for a main dish in minutes :)
This recipe may be a good choice for cancer patients because it is great for nausea, constipation, and for mouth sores without the onions and ham; three of the side effects of cancer treatments.
Loaded Potatoes adapted Betty Crocker Living with Cancer Cookbook
Prep Time: 15 Minutes Start to Finish: 20 Minutes 4 servings
4 medium unpeeled red potatoes
1 package (8 oz) sliced fresh mushrooms (3 cups)
3/4 cup chopped fully cooked ham (not shown) (I used packaged diced ham)
8 medium green onions, sliced (1/2 cup)
1/8 teaspoon ground red pepper (cayenne)(I use Mrs. Dash Onion & Herb Seasoning)
1/2 cup reduced-fat sour cream
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz.) ricotta or mozzarella. (I used mild cheddar cheese)
1. Pierce potatoes with fork. On paper towel in microwave oven, arrange potatoes about 1 inch apart in circle. Microwave uncover on High 8 to to 10 minutes or until tender. (Or bake potatoes in 375 F oven 1 hour to 1 hour 30 minutes.) Let potatoes stand until cool enough to handle.
2. Meanwhile, spray 4 Quart Dutch oven with cooking spray; heat over medium high heat. Add mushrooms, cook 1 minute, stirring frequently. Reduce heat to medium; cover and cook 3 minutes. Remove from heat. Stir in ham, green onions and red pepper. Cover, let stand 4 minutes.
3. Split baked potatoes in half lengthwise; fluff with fork. Spread 1 tablespoon sour cream over each potato half. Top each with ham mixture and cheese.
High in potassium} excellent source of fiber
1 Serving Calories 300 (Calories from Fat 70); Total Fat 7% (Saturated Fat 4g, Trans Fat 0g): Cholesterol 30mg Sodium 550mg Potassium 130mg; Total Carbohydrate 41g (Dietary Fiber 5g); Protein 16g % Daily Value Vitamin A 6%: Vitamin C 15%; Calcium 15%; Iron 15%; Folic Acid 20%; Magnesium 15% Exchanges: 2 Starch, 2 Vegetable, 1/2 Lean Meat, 1/2 High-fat Meat Carbohydrate Choices 3
What I Did and/or Think:
The only change I did to the recipe was used Mrs. Dash Onion & Herb Seasoning
instead of
cayenne pepper and mild cheddar cheese instead of sharp.
This Taste: Like I so before I LOVE loaded potatoes! Fully-Loaded, with diced ham too, makes this dish a GREAT REPEAT!
ENJOY! Come again...
Linked to:
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Jaime @ Mom's Test Kitchen # 13
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