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Colon Cancer Nutrition

Table 4: Quick and Easy Snacks
Bread, muffins, and crackers
Buttered popcorn
Cakes and cookies made with whole grains, fruits, nuts, wheat germ, or granola
Cheese, hard or semi-soft
Chocolate milk
Cream soups
Dips made with cheese, beans, or sour cream
Fruit (fresh, canned, dried)
Gelatin salads and desserts
Hard-boiled and deviled eggs
Ice cream, frozen yogurt, or Popsicles
Milkshakes, "instant breakfast" drinks
Peanut butter
Pita bread and hummus
Puddings and custards
Vegetables (raw or cooked)
Whole or 2% milk
Table 5: How to Add Calories
Butter and margarine
  • Add to soups, mashed and baked potatoes, hot cereals, grits, rice, noodles, and cooked vegetables
  • Stir into cream soups, sauces, and gravies
  • Combine with herbs and seasonings, then spread on cooked meats, hamburgers, and fish and egg dishes
  • Use melted butter or margarine as a dip for raw vegetables and seafood, such as shrimp, scallops, crab, and lobster.
Whipped cream
  • Use sweetened on hot chocolate, desserts, gelatin, puddings, fruits, pancakes, and waffles
  • Fold unsweetened into mashed potatoes or vegetable purees.
Milk and cream
  • Use in cream soups, sauces, egg dishes, batters, puddings, and custards
  • Put on hot or cold cereal
  • Mix with noodles, pasta, rice, and mashed potatoes  
  • Pour on chicken and fish while baking
  • Use as a binder in hamburgers, meatloaf, and croquettes
  • Use whole milk instead of low-fat
  • Use cream instead of milk in recipes
  • Make hot chocolate with cream and add marshmallows.
  • Melt on top of casseroles, potatoes, and vegetables
  • Add to omelets
  • Add to sandwiches.
Cream cheese
  • Spread on breads, muffins, fruit slices, and crackers
  • Add to vegetables
  • Roll into balls and coat with chopped nuts, wheat germ, or granola.
Sour cream
  • Add to cream soups, baked potatoes, macaroni and cheese, vegetables, sauces, salad dressings, stews, baked meat, and fish
  • Use as a topping for cakes, fruit, gelatin desserts, breads, and muffins
  • Use as a dip for fresh fruits and vegetables
  • For a good dessert, scoop it on fresh fruit, add brown sugar, and refrigerate until cold before eating.
Salad dressings and mayonnaise
  • Use on sandwiches
  • Combine with meat, fish, and egg or vegetable salads
  • Use as a binder in croquettes
  • Use in sauces and gelatin dishes.
Honey, jam, and sugar
  • Add to bread, cereal, milk drinks, and fruit and yogurt desserts
  • Use as a glaze for meats, such as chicken.
  • Use in cookie, muffin, and bread batters
  • Sprinkle on vegetables, yogurt, ice cream, pudding, custard, and fruit
  • Layer with fruits and bake
  • Mix with dry fruits and nuts for a snack
  • Substitute for bread or rice in pudding recipes.
Dried fruits (raisins, prunes, apricots, dates, figs)
  • Try cooking dried fruits; serve for breakfast or as a dessert or snack
  • Add to muffins, cookies, breads, cakes, rice and grain dishes, cereals, puddings, and stuffing
  • Bake in pies and turnovers
  • Combine with cooked vegetables, such as carrots, sweet potatoes, yams, and acorn and butternut squash
  • Combine with nuts or granola for snacks.
  • Add chopped, hard-cooked eggs to salads and dressings, vegetables, casseroles, and creamed meats
  • Make a rich custard with eggs, milk, and sugar
  • Add extra hard-cooked yolks to deviled-egg filling and sandwich spread
  • Beat eggs into mashed potatoes, vegetable purees, and sauces (be sure to keep cooking these dishes after adding the eggs because raw eggs may contain harmful bacteria)
  • Add extra eggs or egg whites to custards, puddings, quiches, scrambled eggs, omelets, and to pancake and French toast batter before cooking.
Food preparation
  • If tolerated, sauté and fry foods when possible, because these methods add more calories than do baking or broiling
  • Add sauces or gravies.
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