As the holiday season ramps up, it’s important for cancer patients to continue eating well, even though life may get busier. One way to save your energy and keep healthy options on hand is to create make-ahead meals, which you can then reheat when hunger hits.
“Planning and preparing meals ahead of time can really reduce stress and anxiety and make eating during the holidays easier,” said Linda Hang, clinical dietitian at City of Hope® Cancer Center Duarte. “It can also help with budgeting, which is especially important given how much prices have risen lately. While it does take some degree of energy and effort, which not everyone enjoys, meal prep can be rewarding and even a nice distraction for those who like cooking. Sharing meal preparation with others can also reduce the workload and make the experience more enjoyable.”
To save time and reduce stress and energy, Hang recommends keeping things simple. “For example, focus on one main dish with one or two simple sides, and a light dessert or some seasonal fruit. Aim for lean, healthy proteins and plant-forward recipes. Use herbs, spices, and aromatics to add both flavor and health benefits. You can opt for fall and winter flavors to really get into the holiday spirit.”
In this article, we’ll share recipes for three holiday meals that you may make ahead of time. These simple make-ahead meals include:
Always speak with your oncology care team about any dietary restrictions you should keep in mind. Your doctor may connect you with a dietitian who specializes in working with cancer patients to ensure you’re taking in the right nutrients to stay strong during cancer treatment.
If you or a loved one is concerned about possible signs or symptoms of cancer and would like an initial appointment or a second opinion, call us 24/7 at (877) 834-8941.
Easy Pumpkin Soup
This simple-to-make pumpkin soup is easy to prepare ahead of time and offers a taste of the season with each hearty spoonful.
Ingredients:
- 4 tablespoons butter
- 1 small onion, chopped
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- Two 15-ounce cans of pumpkin puree
- 3 cups of chicken broth
- 1 cup of water
- ½ cup of heavy cream
Directions:
Melt the butter in a heavy, large pot over medium heat. Add the chopped onions and simmer for about 15 minutes, stirring occasionally, until soft and translucent.
Add the salt, cinnamon, nutmeg and ginger, and stir well. Then add the chicken broth, water and pumpkin puree. Whisk until well combined.
Turn the heat to low and allow the soup to simmer for 20 minutes, stirring occasionally. If you have a handheld immersion blender, place it into the soup pot to puree the soup. If not, place the soup into a regular blender, two to three cups at a time, and then return the pureed soup to the pot.
Stir the heavy cream into the soup and stir over low heat for 5 minutes. Serve immediately or let the soup cool before placing it into airtight containers for later reheating. You may also freeze individual portions for up to a month and defrost them in the refrigerator the night before you want to enjoy them.
Serves four people.
Simple Turkey Pot Pie
The beauty of this make-ahead pot pie is that it’s perfect for leftover turkey during the holidays. If you don’t have leftover turkey, buy a rotisserie chicken and shred the chicken in place of turkey, or cook two chicken breasts and shred the chicken to use in the pie.
Once you make the pot pie, bake it right away or wait until later to cook it. After it’s cooked, individual slices reheat beautifully in the microwave or oven.
Ingredients:
- 2 refrigerated pie crusts, brought to room temperature
- 5 tablespoons butter
- ¼ cup chopped onion
- ¼ cup flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups chicken broth
- ½ cup of milk
- 1 cup leftover cooked turkey or cooked chicken, shredded
- 2 cups of frozen mixed vegetables, thawed
Directions:
Melt the butter in a medium saucepan over low-medium heat. Add the chopped onion and cook for about 5 minutes, until soft and translucent, stirring occasionally. Whisk in the flour, salt and pepper, whisking constantly as it thickens.
Gradually add the milk and broth while stirring, and cook for 5-10 minutes, until it thickens to the consistency of gravy.
Add the shredded turkey or chicken to the sauce, and then stir in the vegetables. Remove from heat.
Press one pie crust into the bottom of a greased pie plate and pour the pot pie mixture over it.
Note: If you plan to freeze the pot pie and reheat it later, prepare the pie in a metal or foil pan rather than glass, since glass may shatter in the freezer.
Cover with the second pie crust and pinch the edges with a fork to seal it. Cut a small slit in the top for steam to escape.
If you’re baking it right away, place the pie on a cookie sheet in an oven preheated to 400 degrees and bake for 30-40 minutes, until the crust is golden brown.
If you’re planning to freeze it, wrap the pie in aluminum foil and place it in the freezer, where it will keep for up to three months. Then place it in the refrigerator to defrost the night before you plan to bake it. Once you’re ready to make the defrosted pot pie, preheat the oven to 400 degrees, place the pot pie on a cookie sheet and bake it for 30-40 minutes, until the crust is golden brown.
Serves six people.
Holiday Ham Quiche
This make-ahead quiche is not only easy to assemble, but also capitalizes on leftover holiday ham. This simple main dish may be enjoyed for breakfast, lunch or dinner.
Ingredients:
- 1 premade frozen deep dish pie crust
- 5 eggs
- 1 cup of milk
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon onion powder
- 1 cup freshly chopped spinach
- 1 cup diced ham
- ½ cup chopped onion
- 1 cup shredded cheddar cheese
Directions:
Preheat the oven to 375 degrees and prick the frozen pie shell a few times with a fork. Bake it for 5 minutes in the oven and then set it aside.
In a medium-sized bowl, whisk together the eggs, then add the milk, salt, pepper and onion powder.
Add half of the chopped spinach to the prepared pie shell. Top with half of the ham, half the onion and half of the cheddar. Repeat the layers again and pour the egg mixture over the whole thing.
Place the prepared, uncooked quiche in the refrigerator overnight if you plan to bake it the next day. Otherwise, place the quiche on a cookie sheet and bake at 375 degrees for 40-50 minutes, until the egg is firm and the top is golden brown.
Serve it right away or let it cool, and then wrap the entire quiche in foil and freeze it for up to two months. You may then let it defrost in the refrigerator overnight before reheating by the slice in the microwave.
Serves six people.
If you or a loved one is concerned about possible signs or symptoms of cancer and would like an initial appointment or a second opinion, call us 24/7 at (877) 834-8941.