Weekly Recipe Ideas - Recipes to help somone undergoing Cancer Treatments

This week's recipes are courtesy of Cooking Light


Monthly Newsletter

You want to discover ways to improve your health or healthy recipes. Sign up today to get your monthly newsletters and start receiving these tips in your inbox.


Sign Up Now


Queasy & Nauseous

The Overall Plan: Dish up simple comfort foods.
What to fix: Go subtle with flavour. Best bets: anything with ginger or lemon.


Lemon Risotto with Peas, Tarragon and Leeks
8 servings




1 cup fresh green peas
4 cups Homemade Chicken Stock
2 tablespoons extra-virgin olive oil
1 1/2 cups finely chopped leek (about 2)
1/2 cup chopped shallots
1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
3 tablespoons dry white wine
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped fresh tarragon
1 tablespoon butter


  1. Bring a small saucepan of water to a boil. Add peas; boil 1 minute. Drain and rinse with cold water; drain well. Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
  2. Heat oil in a large saucepan over medium heat. Add leek and shallots to pan; cook 7 minutes or until tender, stirring frequently. Add rice; cook 1 minute, stirring constantly. Add wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in peas; cook 1 minute. Stir in cheese, rind, juice, salt, and pepper. Remove from heat; stir in tarragon and butter.


Note: Pair this pleasantly tart side-dish risotto with roasted salmon or halibut. Garnish with long strips of lemon rind and fresh tarragon sprigs, if desired.


Nutrition Details (per serving)


205 calories; 7.7 g fat(2.5 g sat); 2.4 g fiber; 26.4 g carbohydrates; 8.8 g protein; 15 mg cholesterol; 124 mg calcium; 1 mg iron; 298 mg sodium




My Mouth is Sore

The Overall Plan: No spicy, salty or coarse-textured foods.
What to fix: Soft, easy-to-swallow foods and drinks.


Creamy Four-Cheese Macarroni
8 servings




1/3 cup all-purpose flour
2 2/3 cups 1% low-fat milk
3/4 cup (3 ounces) shredded fontina or Swiss cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup (2 ounces) shredded extra-sharp
cheddar cheese
3 ounces light processed cheese (such as Velveeta Light)
6 cups cooked elbow macaroni (about 3 cups uncooked)
1/4 teaspoon salt
Cooking spray
1/3 cup crushed onion melba toasts (about 12 pieces)
1 tablespoon butter or stick margarine, softened


  1. Preheat oven to 375°.
  2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick (about 8 minutes), stirring constantly. Add cheeses; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt.
  3. Spoon mixture into a 2-quart casserole coated with cooking spray. Combine crushed toasts and butter in a small bowl; stir until well-blended. Sprinkle over macaroni mixture. Bake at 375° for 30 minutes or until bubbly.




Nutrition Details (per serving)


350 calories; 11.2 g fat(6.3 g sat); 2.1 g fiber; 42.4 g carbohydrates; 18 g protein; 32 mg cholesterol; 306 mg calcium; 1.9 mg iron; 497 mg sodium



A Lackluster Appetite

The Overall Plan: High-calorie Foods.
What to fix: Healthy high-fat foods like avocado and peanut butter or healthier milkshakes, smoothies, and ice cream.


Blueberry Cheesecake Ice Cream
12 servings; Total Time: 2 hr 36 min




2 cups granulated sugar
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
4 large egg yolks
3 cups 2% reduced-fat milk
1 cup half-and-half
3 cups fresh blueberries, coarsely chopped
1/4 cup powdered sugar
1/4 cup water


  1. Combine first 3 ingredients in a large bowl; beat with a mixer at high speed until smooth. Combine milk and half-and-half in a medium, heavy saucepan; bring to a boil. Remove from heat. Gradually add half of hot milk mixture to cheese mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat 5 minutes or until a thermometer registers 160, stirring constantly. Place pan in an ice-filled bowl. Cool completely, stirring occasionally.
  2. Combine blueberries, powdered sugar, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer for 10 minutes or until mixture thickens slightly, stirring frequently. Remove from heat, and cool completely.
  3. Stir blueberry mixture into milk mixture. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm.


Note: This recipe yields two quarts of ice cream, so if you make the entire recipe, use a traditional bucket-style freezer. Halve the recipe if you use a countertop model; they typically have a smaller capacity.



Nutrition Details (per serving)


268 calories; 7.8 g fat(4.4 g sat); 0.91 g fiber; 45.87 g carbohydrates; 5.4 g protein; 90 mg cholesterol; 49 mg calcium; 0.3 mg iron; 100 mg sodium