The American Cancer Society’s Hope Lodge Hawaii is a home away from home for cancer patients and their caregivers. Located in downtown Honolulu, Hope Lodge provides a peaceful place to rest, with unwavering support and top-notch amenities, including a full kitchen, spacious living area and a relaxation garden.

It is available at no charge to those from the neighbor islands and Guam while receiving care at one of Honolulu’s cancer treatment facilities, or to Oahu residents who live more than an hour away from their treatment centers. It was built with the hope of allowing patients to focus on healing and recovery in a supportive environment. Visit hopelodgehawaii.org.

This week, our friends at Hope Lodge share a few recipes from the American Cancer Society.

CURRIED CHICKEN SALAD

By the American Cancer Society

• Nonstick cooking spray
• 1 pound boneless, skinless chicken breasts
• 1/4 cup light mayonnaise
• 1/4 cup nonfat plain yogurt
• 1/4 cup of your favorite chutney
• 1 tablespoon curry powder, or to taste
• 1 apple, chopped
• 1/4 cup currants, raisins or golden raisins
• 1/4 cup chopped dried apricots
• 1 celery stalk, chopped
• 1 scallion, thinly sliced (optional)
• Salt and freshly ground black pepper, to taste
• 3 tablespoons chopped peanuts or toasted slivered almonds (optional)

Lightly coat a steamer basket with cooking spray. Set basket in large stockpot with water filled to just below the basket. Add chicken in a single layer, place over medium heat, cover and cook 10-12 minutes, or until cooked through. Do not overcook. Set aside to cool.

When cool enough to handle, shred or chop.

Meanwhile, in medium bowl, combine mayonnaise, yogurt, chutney and curry powder. Add cooled chicken, apple, currants, apricots, celery and scallion if using; stir to combine. Season with salt and pepper. Sprinkle with nuts if using, just before serving. Serves 8.

Approximate nutritional information, per serving (not including salt to taste but with optional ingredients): 180 calories, 6 g total fat, 1 g saturated fat, 45 mg cholesterol, 300 mg sodium, 10 g carbohydrate, 2 g fiber, 13 g sugar, 15 g protein.

LINGUINE WITH TOMATO, BASIL AND CAPERS

By the American Cancer Society

• 2 pounds tomatoes, peeled, seeded and coarsely chopped
• 1 cup fresh basil, coarsely chopped
• 2 tablespoons olive oil, divided
• 1/3 cup EACH finely chopped onion, carrot and celery
• 2 cloves garlic, crushed
• 1 (3.25 ounce) jar capers, drained and rinsed
• 2 tablespoons vinegar
• Salt and pepper, to taste
• 1 pound spinach linguine or whole-wheat linguine

In large bowl, mix tomatoes and basil; set aside.

In skillet, heat 1 tablespoon olive oil over low heat. Add onion and saute just until translucent. Add carrot, celery and garlic; saute 1 minute. Add tomato mixture and simmer, uncovered, 20 minutes.

Add capers, vinegar, salt and pepper.

In a large pan of boiling water, cook linguine until al dente, then drain. Add remaining 1 tablespoon olive oil to linguine, tossing to coat. Place linguine on a large serving platter and top with tomato sauce. Serves 6.

Approximate nutritional information, per serving (not including salt to taste): 360 calories, 5 g total fat, 0.5 g saturated fat, no cholesterol, 900 mg sodium, 64 g carbohydrate, 3 g fiber, 6 g sugar, 12 g protein.

YOGURT AND SPICE-INFUSED CHICKEN BREASTS

By the American Cancer Society

• 1 pound boneless, skinless chicken breasts, pounded or sliced to even thickness
• >> Marinade:
• 1/2 cup nonfat plain yogurt
• 1/2 cup fresh cilantro
• 1 clove garlic
• Juice of 1/2 lemon
• 1 (1-inch) piece peeled fresh ginger, coarsely chopped
• 1/4 red onion or 1 shallot, coarsely chopped
• 1/2 teaspoon EACH ground cumin, kosher salt and cayenne pepper
• 1/4 teaspoon ground turmeric

>> Tip: Marinating chicken and herbs, spices and yogurt give flavor as well as tenderizes.

In a food processor, combine marinade ingredients. Transfer to a zip-top bag or bowl. Add chicken and turn to coat. Refrigerate 3 or more hours, turning occasionally.

Heat broiler to high and set an oven rack 3-4 inches from heat. Lightly coat a foil-lined, rimmed baking sheet or broiler pan with nonstick cooking spray.

Remove chicken from marinade, letting any excess drip off, and place on baking sheet. Broil chicken 4-6 minutes per side, or until just cooked through. Serves 4.

Approximate nutritional information, per serving: 160 calories, 3 g total fat, 0.5 g saturated fat, 85 mg cholesterol, 300 mg sodium, 3 g carbohydrate, no fiber, 2 g sugar, 29 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.