Cancer and its treatments can sometimes make it difficult to incorporate the recommended amount of vegetables into a day’s meals. When we asked CURE®
readers to share some of their favorite recipes for the CURE®
Recipe Swap, quite a few of them offered easy ways to pack veggies into their daily diet, like this Salmon Stew from reader Judy S.
The seafood and tomato-based stew is a delicious alternative to proteins, such as chicken and beef, and makes a quick, easy weeknight dinner. Although the recipe calls for potatoes, carrots, celery and onion, we imagine it would be just as good with whatever vegetables you might have on hand. Give it a try!
- 2 or 3 red skinned potatoes, cut in one-inch chunks
- 3 carrots, cut in one-inch chunks
- 1 stalk celery, cut in half-inch slices
- 1 small onion, cut in one-inch chunks
- 15-ounce can diced or stewed tomatoes
- 15-ounce can salmon
- 2 to 3 dashes of hot sauce, or to taste
- Salt and pepper to taste
1. In a soup pot, cook potatoes and carrots until almost tender, or about six to seven minutes.
2. Next, add the celery and onions and cook until almost tender.
3. Then, toss in the can of tomatoes, salmon, hot sauce and salt and pepper to taste, and cook for two to three minutes. And enjoy!