The COVID-19 pandemic has made eating in an everyday occurrence across the country, but for cancer patients who often have unique nutritional needs, at-home meal preparations can be particularly challenging. Fortunately, culinary experts at the OSUCCC – James are here to help with tips and easy-to-prepare recipes that can help cancer patients and caregivers get the most out of their homemade meals and snacks. “In The James Instructional Kitchen, we work with patients, outpatients and caregivers on personalized nutrition education plans,” says chef Stephanie Urrutia, RD, LD, a senior culinary educator at the OSUCCC – James. “We focus on high-protein, high-calorie and easy-to-eat recipes, and provide information tailored to the patients’ diagnoses.” Today’s Recipe: Chicken Broccoli Cheddar Rice Skillet “The Chicken Broccoli Cheddar Rice Skillet recipe consists of frozen broccoli, frozen onions, rotisserie chicken and ready to eat quinoa with brown rice,” Urrutia says. “It is a quick one pot meal that the whole family can enjoy together. “While staying at home, frozen produce is a great way to comply with the immunocompromised diet while still getting antioxidant-loaded fruits and vegetables. Broccoli is high in vitamin C, vitamin K, has many anti-inflammatory compounds and is a member of the cruciferous vegetable family, which are known to have numerous disease-fighting properties. One cup of broccoli offers 2.6 grams of protein, in addition to 2.4 grams of fiber — if broccoli is not preferred it can be easily substituted with frozen cauliflower. “The basis of this meal is made of pre-prepared ingredients: rotisserie chicken can be used in a variety of meals throughout the week, frozen produce can be used for months as long as it is stored properly between uses, chicken broth can be frozen in ice cube trays to prolong its use once it has been opened and ready to eat rice packs are an easy way to incorporate whole grains into meals. It’s important to remember that safe preparation and handling is the most important factor of food preparation to make sure that you have lowered the risk for introducing food borne illnesses, bacteria and viruses into your body.” Ingredients 2 tsp. olive oil 1 cup diced rotisserie chicken 2 cups frozen broccoli florets ¼ cup frozen onions 1 pack (8.5 oz) Uncle Bens Instant Brown Rice and Quinoa with garlic 4 tbsp. chicken broth or stock 1 cup cheddar cheese Pinch of salt Pinch of pepper Directions Heat olive oil in medium sauté pan until oil appears wavy Add chicken, onion and broccoli; sauté 4-5 minutes Add rice and quinoa blend with chicken stock/broth; heat 2-3 minutes Once the rice is tender and warm, top mixture with cheese and cover until melted Modifications To increase calories: add more cheese, oil, butter to recipe; top with avocado, sour cream For nausea: use plain brown or white rice; do not use spices- pepper and garlic For vomiting: use plain white rice; use less or no cheese; do not use spices- pepper or garlic For diarrhea: use white rice; substitute broccoli with carrots