Quick and Healthy Meal Recipes


Getting daily nutritious meals is important for a healthy body and mind.

But when you are battling breast cancer (or any cancer for that matter), you might not have the time, or energy, to prepare meals the way you used to.

That’s why it’s important to add a few quick and healthy meal plans to your menu.

Whether you are currently battling cancer or trying to help out a friend in need, we hope you will check out a few of our recipes made with healthy foods that make great meals.

Note: We love these recipes, but please always talk to your doctor about introducing new foods/meals into your diet.

Keep reading to discover a few of our favorite quick and healthy meal recipes…

Vegetable Lasagna

There’s nothing better than a classic Italian meal stuffed with healthy vegetables.

Veggie lasagna is easy to make, packed with nutritious ingredients, and freezable.

It’s a great meal to prep ahead of time when you have the energy or put together to gift to a family in need.

Check out the recipe.


  •  1 (16 ounce) package lasagna noodles
  • 1 pound fresh mushrooms, sliced
  • 3/4 cup chopped green bell pepper
  • 3/4 cup chopped onion
  • 3 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 2 (26 ounce) jars pasta sauce
  • 1 teaspoon dried basil
  • 1 (15 ounce) container part-skim ricotta cheese
  • 4 cups shredded mozzarella cheese
  • 2 eggs
  • 1/2 cup grated Parmesan cheese


1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.

2. In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.

3. Mix together ricotta, 2 cups mozzarella cheese, and eggs.

4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9×13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.

5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

Recipe Source: http://allrecipes.com/recipe/11786/hearty-vegetable-lasagna/

Homemade Chicken Soup

There’s nothing more soothing and delicious than a homemade pot of chicken soup. The best part?

It’s easy to make, you can make it in large quantities, and it freezes well so you can make it in advance.

This recipe is great for both dinner and lunches, and if you gift this meal, it will certainly warm someone’s heart.

Here’s how you make it.


  •  1 (3 pound) whole chicken
  • 4 carrots, halved
  • 4 stalks celery, halved
  • 1 large onion
  • Water
  • Salt and pepper to taste
  • 1 teaspoon chicken bouillon granules (optional)


1. Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).

2. Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.

Recipe Source: http://allrecipes.com/recipe/8814/homemade-chicken-soup/

Potato, Sausage, and Greens Casserole

Breakfast is the most important meal of the day. That’s why it’s important to have a delicious breakfast casserole on hand.

This recipe includes fresh meats, potatoes, and greens…all items important to a healthy diet. And delicious, too!

Learn how to make the recipe here.


  •  1 tsp extra virgin olive oil
  • 6 oz package pork sausage crumbles
  • 1 yellow onion, diced
  • 1 small zucchini, ends removed + diced
  • 10 oz package frozen spinach, thawed + squeezed of moisture
  • salt and pepper, to taste
  • 2 small russet potatoes, peeled + thinly sliced
  • ¼ cup Parmesan cheese, grated
  • ⅓ cup skim milk
  • ½ cup whole wheat breadcrumbs


1. Preheat oven to 325 degrees. Heat the oil in a large frying pan and sauté the sausage, onion and zucchini for about 5 minutes or until onions are transparent. Stir occasionally.

2. Stir in spinach, salt and pepper. Set aside.

3. Spray a 9-inch pie dish with nonstick cooking spray. Cover the bottom with half of the sliced potatoes, add the sausage filling and cover the top with the remaining potatoes. Sprinkle with cheese.

4. Pour milk evenly on top and cover with bread crumbs; press down to moisten with milk. Lightly spray the bread crumbs with cooking spray. Bake for 50 minutes or until the potatoes are soft.

Recipe Source: https://www.skinnymom.com/skinny-potato-sausage-greens-casserole/

 Do you have a favorite recipe? Share it with us below!