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: Sweet Potato Mac and Cheese “Our sweet potato mac and cheese contains nutrient-dense sweet potato, pasta, a frozen vegetable mix and a nut/seed topping,” Urrutia says. “The base of this macaroni and cheese is the sweet potato, with most of the other ingredients being variable — cheese, vegetables, protein, topping, pasta type and shape are all up to the maker. It’s a flexible dish that adapts to what is available in the pantry, fridge and freezer. “It’s important to include a variety of fruits and vegetables in our day-to-day diet to get a diversity of vitamins and minerals. Sweet Potatoes are high in Vitamins A, C, potassium and beta carotene, as well as anthocyanins and other antioxidant rich compounds. They come in a variety of colors — white, yellow, orange and purple, with the deeper the color correlating to a higher antioxidant concentration. All types of sweet potatoes are suitable for this dish. “The green peas used in this recipe are, in fact, not a vegetable but a legume — a plant that produces pods with a seed inside — with the pea being a seed. Green peas are high in Vitamins A and K, and fiber and protein, in addition to containing polyphenolics which have antioxidant and anti-carcinogenic effects. Green peas are high in starch and also high in fiber; with this balance between the two making them low on the glycemic index. The numerous anthocyanins and polyphenolics in the sweet potato mac and cheese are important to keep up strength during treatment, along with offering protective benefits against diseases for anyone enjoying this dish to gain. “As always, it is important to remember that safe preparation and handling of foods is the most important factor for food preparation to make sure that you have lowered the risk for introducing food borne illnesses, bacteria and viruses, into your body.” Ingredients 1 cup dry macaroni noodles 1 tsp. vegetable oil ½ tbsp. salted butter 2 tbsp. frozen onion ¾ tbsp. all-purpose flour ½ cup vegetable stock 3 ounces baked sweet potato ¼ cup heavy cream ½ cup shredded sharp cheddar cheese 2 tbsp. grated parmesan cheese pinch nutmeg 1/8 tsp black pepper ½ cup frozen green peas 1 cup shredded rotisserie chicken ⅓ cup Italian bread crumbs 1 tbsp. butter 3 tbsp. chopped sliced almonds or sunflower seeds Directions Heat 3 quarts of water in a pot to oil for macaroni; add 1 tsp. salt to the water and boil the macaroni Cook pasta to al dente ( with a bite to it) according to package While the pasta cooks, heat large sauté pan over medium heat; dd oil and butter When the butter melts into the oil, add onion to the pot Sauté onion in butter and oil for 1-2 minutes Add flour to onion mixture and cook together another 1-2 minutes Whisk in stock then sweet potato and green peas until warmed through and sauce is smooth (4-5 minutes) Stir in cream and bring sauce to a simmer Stir in cheese while mixing (in a figure 8 motion) and season the sauce with nutmeg, salt and pepper; adjust seasonings to taste Drain cooked pasta; add pasta and chicken and combine with sauce Mix bread crumbs with butter and chopped nuts or seeds Top macaroni and cheese with bread crumb mixture prior to serving