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Diet & Nutrition

Recipes

Old Fashioned Pancakes

1 8-fl-oz can Vanilla ProSure®

1½ cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

½ cup 1% milk

1 egg

3 tablespoons margarine, melted

In a large bowl, combine the flour, baking powder, salt and sugar.

Add the ProSure, milk, egg and butter. Mix until smooth. Heat a griddle sprayed with non-stick oil over medium heat. Pour the batter onto the pan using approximately ¼ cup for each pancake. Brown on both sides and serve hot.

Makes 8 Servings.

Fantastic French Toast

1/4 cup Resource® SupportT - Vanilla Flavor

1 egg

1 Tbsp. flour

2 slices white or wheat bread

Blend the Resource® SupportT, egg and flour until smooth. Soak

bread in egg mixture until saturated. Cook bread slices on a hot

griddle (350º F) for 2 - 3 minutes on each side or until golden

brown. Serve warm. Makes 1 serving.

(Serving suggestions: Sprinkle with powdered sugar. Serve with

warm maple syrup.)

Piña Colada Cooler

8 oz. Resource SupportT Vanilla Flavor

1/2 cup crushed pineapple

1/2 cup vanilla ice cream

1/8 tsp. Coconut extract

Combine all ingredients and mix in blender until smooth. Serve immediately.

Makes 12 oz. serving.

Peachy Keen Cooler

8 oz. Resource SupportT Vanilla Flavor

3/4 cup sliced peaches

¼ tsp. cinnamon

Combine all ingredients and mix in blender until smooth. Serve immediately or chill until served.

Makes 12 oz. serving.

Very Berry Yogurt Shake

8 oz. Resource SupportT - Strawberry Flavor

1/3 cup low fat yogurt

1/3 cup sliced strawberries

Combine all ingredients and mix in blender until smooth. Serve immediately.

Makes 12 oz. serving.

Lemon Drink

1 8-fl-oz can Vanilla ProSure®

1 teaspoon lemon extract or lemon flavoring

1/2 teaspoon vanilla flavoring

Dash of nutmeg or allspice

1. Place ingredients in a tall glass and stir until completely mixed.

2. Enjoy!

Makes 2 Servings.

Strawberry Breakfast Drink

1 envelope strawberry instant breakfast

1 8-fl-oz can Banana ProSure®, chilled

1. Empty contents of envelope of instant breakfast into a 12-ounce glass or mug.

2. Add ProSure and mix well until dissolved.

3. Serve immediately.

Makes 1 Serving.

Orange Smoothie

1 8 fl-oz can Vanilla ProSure®, chilled

½ cup orange sherbet

½ cup frozen orange juice concentrate

5 ice cubes

1. Place all ingredients in blender.

2. Blend on high speed for 30 to 60 seconds or until smooth.

3. Serve immediately.

Makes 2 Servings.

No-Bake Pumpkin Dessert

1 box Jell-O® No Bake Pumpkin Flavored Dessert

1 8-fl-oz can Vanilla ProSure®, chilled

1/3 cup cold whole milk

2 tablespoons sugar

1/3 cup butter or margarine

Mix Crust packet and melted margarine thoroughly in a small bowl. Pour moistened mix into an 8-or-9 inch pie plate or an 8 x 8 inch square metal pan. Press moistened crumbs firmly onto bottom of pan using a large spoon. Pour ProSure and whole milk into a medium bowl, add filling mix, and beat with an electric mixer on lowest speed for 30 seconds. Beat on highest speed for 3 minutes, do not underbeat. Spread filling onto crust, cover and freeze until firm, about 3 hours. Can be kept frozen for up to 2 weeks. Thaw in refrigerator 30 minutes before serving.

Chicken Bean Casserole

1 6-oz package Stove Top® Stuffing, chicken flavored

1 10-oz package French-style frozen green beans, frozen and partially thawed

1 4-oz can mushroom stems and pieces, drained

2 6-oz chicken breast, boneless, skinless, cooked, and cut into chunks

1 8 fl-oz can Vanilla ProSure®

1 10¾-oz can condensed cream of mushroom soup

½ cup hot water

4 tablespoons margarine or butter, softened

Preheat oven to 350° F. Spray a 9 x 9-inch pan with cooking oil. Pour dry stuffing mix into a 1- cup measure. Pour remaining mixture into bottom of pan. Spread partially thawed beans over stuffing, then add mushrooms and chicken chunks. Whisk ProSure in a medium bowl with the condensed soup until well-blended. Pour mixture over the contents of casserole dish. Mix remaining cup of dry stuffing mix with 1/2 cup of hot water and margarine. Spread over top of casserole. Bake uncovered for 30 minutes.

Makes 6 Servings

Fruit Smoothies

1 8-fl-oz can Vanilla ProSure™
1/2 cup crushed pineapple
1/2 cup mandarin oranges
2 tablespoons marshmallow crème
1 teaspoon vanilla extract
1 teaspoon orange extract
5 ice cubes
1/8 teaspoon nutmeg
Place all ingredients in blender and blend until smooth.

Fruit Freeze

1 8-fl-oz can Banana ProSure™
1/4 cup chopped fruit (fresh or canned)
1/2 tsp vanilla extract (optional)
Pour ProSure and fruit into a small bowl or shallow container; stir. Freeze until slushy (about 45 minutes to 1 hour). Eat with a spoon. Also try making frozen slushes with Vanilla ProSure combined with flavor extracts, such as almond, orange, or maple.

Exchanges for this recipe:
3 starch + 2 lean meat + 1/2 fruit
OR
2 1/2 starch + 1 non-fat milk + 1 fat + 1/2 fruit

Stawberry-Banana Drink

1 8-fl-oz can Vanilla or Banana Prosure™
1 medium banana
1/2 cup fresh or frozen strawberries
1 tablespoon sugar
Place all ingredients in blender and blend until smooth.

Exchanges for this recipe:
3 starch + 2 lean meat + 2 fruit
OR
2 1/2 starch + 1 non-fat milk + 1 fat + 2 fruit

Cream of Potato Soup

1 8-fl-oz can Vanilla ProSure™
1 10-oz can cream of potato condensed soup
1⁄4 teaspoon garlic powder
1⁄2 teaspoon Worcestershire sauce
salt and pepper to taste

Mix all ingredients in a saucepan. Heat to a simmer; do not boil. Boiling causes ProSure to clump.

Makes 2 servings. Each serving 240 calories, 10 grams protein, 6 grams fat.

New England Clam Chowder

1 8-fl-oz can Vanilla ProSure™
1 10 3⁄4-oz can condensed clam chowder soup
1⁄4 teaspoon onion powder

Mix all ingredients in a saucepan. Heat to a simmer; do not boil. Boiling causes ProSure to clump.

Makes 2 servings. Each serving 260 calories, 15 grams protein, 6 grams fat.

Chicken and Mushrooms

2 tablespoons cornstarch
1 can or 16 oz chicken broth
1 teaspoon prepared mustard
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
2 cups sliced mushrooms
1 teaspoon crushed Italian seasoning
Dash ground pepper
2 cups cooked rice

Salt to taste

Mix together the cornstarch, chicken broth, and mustard in a small bowl and set aside. In a large frying pan over medium-high heat, heat oil and cook the chicken about 5 minutes on each side or until browned on both sides. Remove the chicken and set aside. Reduce the heat to medium and in the same pan cook the mushrooms with the Italian seasoning and pepper, stirring often, until the mushrooms are tender and the liquid evaporates. Add the reserved cornstarch mixture and cook until the mixture boils and thickens, stirring constantly. Return the chicken to the pan and reduce the heat to low. Cover and cook 5 more minutes or until the chicken is no longer pink, stirring occasionally. Serve over hot rice.

Makes 4 servings. Each serving is 360 calories, 29 grams protein.

Fruit Ices

Freeze the juice of your choice in a ice cube tray. Place frozen cubes in a blender and blend for a fruit slush. Selected fruits may be added as well. For example, try orange juice or pineapple juice with banana slices.

Three Fruit Sipper

1 cup orange juice or apple juice
1⁄2 cup lemon juice
1 1⁄2 teaspoons almond extract
1 16-oz can jellied cranberry sauce
2 cups ginger ale, chilled

In a blender, combine the juices, extract, and cranberry sauce until smooth. Refrigerate. Just before serving, add ginger ale. Serve over ice.

Makes 11 1⁄2 - cup servings. Each serving is 90 calories, 0 grams protein.

The information and services provided by the Pancreatic Cancer Action Network, Inc. (PanCAN) are for informational purposes only. The information and services are not intended to be substitutes for professional medical advice, diagnosis or treatment. If you are ill, or suspect that you are ill, see a doctor immediately! PanCAN does not recommend or endorse any specific physicians, products or treatments even though they may be mentioned on this site.