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CNNT LogoQuick Cashew Chicken

The Caregiver Special

Fresh Fruit Honey-Yogurt Dip


AICR Recipe Corner

Quick Cashew Chicken

¼ cup soy sauce
1 ½ teaspoons sugar
2 tablespoons cornstarch
5 green onions, diced
1 tablespoon cooking oil
3 skinless, boneless chicken breast halves, cubed
½ pound fresh mushrooms, sliced
8 ounces snow peas
1 cup chicken broth
¼ cup cashews, toasted
4 cups cooked rice

In a small cup, mix soy sauce, sugar, and cornstarch. Set aside. In a heavy frying pan, sauté onions in cooking oil. Add cubed chicken, and fry over high heat until light brown. Reduce heat. Add mushrooms and cook stirring frequently, until tender. Add snow peas and chicken broth. Cook for 1 minute. Add soy sauce mixture to pan, stirring constantly until mixture thickens and is clear. Add additional broth for a thinner consistency if needed. Top with toasted cashews, and serve with rice.

To add 100 extra calories per serving, add an additional ½ cup of cashews to the recipe.

Yields: 4

Nutritional Information: 575

Calories: 10gm Fat: 36gm Protein: 86gm Carb: 50gm Cholesterol: Fiber: high

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The Caregiver Special

(Elise Hopkins Stephens)

3 tablespoons cold pressed virgin olive oil
1 large organic yellow onion, diced
2 young yellow organic squash
2 organic zucchini
2 shallots, diced
3 peppers, red, yellow and/or orange slivered
4 cloves of garlic, diced
1 box of shiitake mushrooms
1 portabello mushroom, sliced
1 large can peeled tomatoes
4 veggie Gardenburgers (or substitute organic polenta or pasta)

This is a one-skillet dish, allowing ingredients to simmer over low heat in each other's juices. Taste the natural flavors before adding additional seasoning.

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Fresh Fruit Honey-Yogurt Dip

(Bon Appetit, July 1998)

2 cups vanilla yogurt
½ cup honey
1 teaspoon ground cinnamon
Assorted fresh fruit (such as apples, bananas; pineapple and/or strawberries)

Cut into wedges or bite-size pieces.
Combine yogurt, honey and cinnamon in small bowl; stir to blend. Place bowl on platter. Surround with fruit and serve. Makes about 2 cups.

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(Judy Wem, American Cancer Society Volunteer)

2 tbs olive oil
1 medium eggplant (peeled not organic)
2 cups onions (quartered vertically and thickly sliced)
2 medium zucchini (cut in thick slices)
2 green peppers (or one green and one red) quartered and cut in thick slices
1 medium tomato cut in thick slices and quartered
½ can tomato past and ½  can of water
1 can stewed tomatoes
6 cloves garlic minced
½ to 1½  tbs Italian seasoning spice
4 tbs parmesan or 2 tbs mozzarella and 2 tbs parmesan

Heat oil in pot and add eggplant, onions, peppers and zucchini. Sauté over medium to low high heat for 5 minutes and stir often Stir in tomatoes and continuing sautéing for 5 minutes. Move vegetables to side to add garlic to bottom. Cook 2 minutes. Cover. Continue cooking about 5 minutes. Stir in tomato paste and water and cook 5 minutes. Stir in stewed tomatoes. After mixture is hot, reduce heat and cook another 15 minutes. Add Italian seasoning spice a little at a time to taste.

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