ACTEMRA (tocilizumab) | Rheumatoid Arthritis Treatment

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Fruit & Cheese Snack Tray

Makes 6 servings

Ingredients

1 fresh pear
1 fresh apple
½ pound seedless grapes
1 pint strawberries, washed and hulled
3 ounces reduced-fat cheddar cheese
Fat-free crackers or melba toast rounds

Directions

Wash and cut the pear and apple into 4 pieces each. Core and cut each of these pieces into 3 slices. Cut cheese into 6 slices. Arrange fruit and cheese on a serving tray.
Hint: Dip the apple and pear slices in orange juice immediately after slicing to prevent browning.

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Fiesta Rice Salad

Makes 8 servings

Ingredients

1¼ cups water
½ cup uncooked rice
1 15-ounce can black beans, rinsed and drained
1 11-ounce can no-salt-added corn kernels, drained
2 teaspoons dried minced onion
2 tablespoons chopped green chilies
¼ cup fresh or frozen chopped green pepper
Dash garlic powder
1 2-ounce jar chopped pimento, drained

Dressing

¼ cup nonfat plain yogurt
1 tablespoon lemon juice
¾ teaspoon ground cumin
Dash ground pepper

Directions

Combine water and rice in a medium saucepan. Cover and bring to a boil; reduce heat, and simmer 25 minutes or until liquid is absorbed.
Combine rice and remaining ingredients in a 2-quart bowl, tossing gently to combine.
To make dressing: stir together yogurt, lemon juice, cumin, and pepper.
Pour over rice mixture and toss again to mix.
Cover and refrigerate until ready to serve.

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Blueberry, Peach, and Grape Salad

Makes 9 servings

Ingredients

1 16-ounce can sliced peaches, packed in juice
Water with peach liquid to equal 1 cup
1 3-ounce package lemon- or peach-flavored gelatin
1 cup cold water
½ cup seedless grapes
1 cup fresh or frozen blueberries

Dressing

¼ cup fat-free sour cream
¼ cup reduced-calorie mayonnaise

Directions

Drain peaches and reserve liquid in a measuring cup.
Add water to peach liquid until it measures 1 cup and place in a small saucepan. Cover and heat to boiling.
Remove from heat and add gelatin, stirring until dissolved. Add 1 cup cold water and pour into a 9-inch square dish. Chill until slightly thickened.
Add peaches, grapes, and blueberries. Stir gently to combine. Cover and chill until set.
Combine dressing ingredients in a small bowl, and spread dressing evenly over gelatin. Cut into 9 squares.

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Banana Nut Bread

Makes 16 servings

Ingredients

3 medium-sized ripe bananas
1 egg
2 cups all-purpose flour
¾ cup sugar
¼ teaspoon salt
1 teaspoon baking soda
¼ cup chopped pecans
Vegetable cooking spray

Directions

Preheat oven to 350°. Place bananas in medium mixing bowl and beat until smooth. Add egg and beat until light in color.
In a separate bowl, combine flour, sugar, salt, baking soda, and pecans. Add dry ingredients to banana mixture, and mix until dry ingredients are moistened.
Spoon or pour batter into an 8½" x 4½" x 3" loaf pan coated with cooking spray. Bake for 45 to 50 minutes or until a wooden pick inserted in center comes out clean.
Cool bread in pan 10 minutes. Remove from pan, and cool completely on a wire rack. Cut bread into 16 slices.

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Lemon Yogurt Muffins

Makes 1 dozen muffins

Ingredients

2 cups self-rising flour
½ teaspoon baking soda
⅓ cup sugar
1 egg
1 8-ounce carton low-fat lemon yogurt*
1 tablespoon lemon juice
3 tablespoons vegetable oil
Vegetable cooking spray

Directions

Preheat oven to 375°. Combine flour and soda by stirring together in a large bowl; make a well in the center of mixture. Set aside.
Combine remaining ingredients in a small bowl. Pour the liquid mixture into the well; stir just until dry ingredients are moistened.
Coat 12 muffin cups with cooking spray. Spoon mixture evenly into muffin cups, filling two-thirds full. Bake for 15 to 20 minutes or until lightly browned.
Remove from pan and cool on a wire rack.

*Custard-type yogurt is not suitable for this recipe.

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Peach Cobbler

Makes 9 servings

Ingredients

1 tablespoon cornstarch
⅓ cup sugar
2 16-ounce cans sliced peaches in extra light syrup, undrained*
Dash nutmeg
¼ teaspoon almond extract
Vegetable cooking spray

Topping

3 tablespoons margarine, melted
⅓ cup sugar
1 cup self-rising flour
⅓ cup skim milk

Directions

Preheat oven to 400°. Combine cornstarch, sugar, sliced peaches, nutmeg and almond extract in a saucepan, stirring well. Cook over medium heat until syrup becomes clear and slightly thickened, stirring as needed to prevent sticking.
Pour into a 9-inch square baking pan coated with cooking spray.
In a separate bowl, combine margarine, sugar, flour and milk; blend well. Spoon topping over peaches.
Bake for 25 minutes or until golden brown.

*You may use frozen peaches. To substitute for 2 cans of peaches plus juice, use 3½ cups frozen, unsweetened peaches, ½ cup water, and ½ cup sugar.

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Quick Chocolate Cake

Makes 24 servings

Ingredients

½ cup (1 stick) margarine, softened
1½ cups sugar
½ teaspoon baking soda
⅔ cup cocoa
2 cups self-rising flour
2 eggs
1½ cups skim buttermilk
1½ teaspoons vanilla extract
Vegetable cooking spray
¼ cup powdered sugar

Directions

Preheat oven to 325°. Cream margarine and sugar in a large bowl, beating with an electric mixer at medium speed until light and fluffy (about 5 minutes).
Add next 6 ingredients. Beat for 3 minutes.
Pour or spoon batter into a 13" x 9" x 2" baking pan coated with cooking spray. Bake for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.
Cool completely in pan. When cool, sprinkle with powdered sugar, and cut into 24 portions. Serve from pan if desired.

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Broccoli Rice Casserole

Makes 4 servings

Ingredients

2½ cups water
1 cup uncooked brown rice
1 teaspoon margarine
2 cups pre-sliced fresh mushrooms
1 teaspoon chicken-flavored bouillon granules
¼ teaspoon salt
2 tablespoons dehydrated onion flakes
¼ teaspoon dried minced garlic
⅛ teaspoon pepper
½ teaspoon dried Italian seasoning
1 10-ounce package frozen broccoli florets
½ cup shredded reduced-fat Monterey Jack cheese
2 tablespoons chopped pecans

Directions

Combine water, rice, margarine, mushrooms, chicken granules, salt, onion flakes, garlic, pepper, and Italian seasoning in a medium saucepan. Cover and bring to a boil; reduce heat and simmer 35 minutes.
Add broccoli florets. Cover and continue cooking for 20 minutes or until rice has absorbed water and broccoli is crisp-tender.
Top with grated cheese and chopped pecans.

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Potato Cheese Frittata

Makes 4 servings

Ingredients

Vegetable cooking spray
1 cup frozen hash brown potatoes
½ cup chopped fresh or frozen onion
½ cup chopped fresh or frozen green pepper
1 cup egg substitute
½ teaspoon low-sodium Worcestershire sauce
¼ teaspoon hot sauce
¼ teaspoon salt
¼ cup shredded reduced-fat cheddar cheese

Directions

Coat a 10-inch non-stick skillet with cooking spray. Heat skillet over medium heat and add potatoes. Spread potatoes evenly in a skillet. Cover and cook 5 minutes. Remove cover and stir.
Add onion and green pepper to potatoes. Cover and cook 5 minutes.
Mix egg substitute with Worcestershire sauce, hot sauce, and salt. Pour over potato mixture, and continue cooking over medium heat until egg is nearly set.
Top with cheese. Cover and cook until cheese is melted and egg is set on top. Cut into 4 wedges.

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Mushroom Lasagna

Makes 8 servings

Ingredients

Tomato Sauce
¼ cup frozen chopped onion
1 pound fresh sliced mushrooms
1 12-ounce can crushed tomatoes
1 6-ounce can tomato paste
1 cup low-sodium beef-flavored bouillon cubes

Lasagna

Vegetable cooking spray
12 uncooked whole wheat lasagna noodles
2 cups grated light mozzarella cheese
¼ cup fresh grated Parmesan cheese

Ricotta Sauce

1 cup fat-free ricotta cheese
1 egg
⅛ teaspoon pepper
2 tablespoons fresh grated Parmesan cheese

Directions

Place all tomato sauce ingredients in a Dutch oven over medium heat. Cover and simmer for 30 minutes.
In a medium-sized bowl, beat all ricotta sauce ingredients together with a wire whisk.
Spray two 8-inch square pans with cooking spray.* Layer lasagna ingredients in each pan. Start with 3 lasagna noodles. Top noodles with 1 cup tomato sauce, then half the ricotta mixture. Sprinkle ½ cup mozzarella over ricotta.
Add 3 more lasagna noodles. Top with 1 cup sauce. Sprinkle ½ cup mozzarella and 2 tablespoons Parmesan over tomato sauce layer.
Cover pans with foil and place in refrigerator overnight. Bake at 350° for 1 hour. Uncover and bake for 10 additional minutes or until lightly browned.
Cut each pan into 4 squares.
For variation, add a 10-ounce package of frozen, chopped, drained spinach to the middle layer.

*This recipe was divided into 2 pans for ease in lifting. A 9" x 13" pan is also appropriate.

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Vegetarian Pizza

Makes 8 servings

Ingredients

1 12-inch refrigerated prepared pizza crust
1 cup prepared pizza sauce
½ cup chopped onion
1 medium green pepper, chopped
2 cups fresh sliced mushrooms
1 cup shredded part-skim mozzarella cheese

Directions

Preheat oven to 450°.
Spread pizza sauce on crust place on a cookie sheet.
Sprinkle remaining ingredients over sauce in the order listed.
Bake 10 to 12 minutes or until crust is golden and cheese is melted.

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Shrimp Remoulade With Pasta

Makes 3 servings

Ingredients

1½ cups bowtie-shaped pasta
¼ cup reduced-fat mayonnaise
2 tablespoons chopped fresh parsley
¼ cup sliced green onions
1 tablespoon white wine vinegar
½ teaspoon Worcestershire sauce
¼ teaspoon paprika
¼ teaspoon salt
½ pound cooked, shelled, deveined shrimp

Directions

Cook pasta according to package directions, omitting salt or fat. Drain well and cool. Set aside.
Combine mayonnaise, parsley, green onions, vinegar, Worcestershire sauce, paprika, and salt in a large bowl.
Add pasta and shrimp, tossing to coat. Cover and chill.

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Crispy Baked Chicken

Makes 4 servings

Ingredients

1 pound boneless, skinless chicken breasts
2 tablespoons skim milk
1 teaspoon lemon pepper
½ teaspoon paprika
¼ teaspoon thyme
½ cup breadcrumbs
Vegetable cooking spray

Directions

Brush chicken breasts with milk, and sprinkle each piece evenly with lemon pepper, paprika, and thyme. Dredge chicken pieces in breadcrumbs.
Place a cooking rack in a baking pan and coat with cooking spray. Place chicken on the rack, and lightly coat chicken with cooking spray.
Bake at 400° for 15 to 20 minutes until tender and juices are clear. Broil for 1 minute to lightly brown chicken, if desired.

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Glazed Carrots

Makes 4 servings

Ingredients

2 teaspoons margarine
1 10-ounce box frozen sliced carrots
¼ cup water
¼ teaspoon chicken-flavored bouillon granules
2 tablespoons granulated brown sugar
Dash ground nutmeg

Directions

Melt margarine in a 1-quart saucepan over medium heat.
Add carrots, water, and chicken granules. Stir, cover, and cook over medium heat for 10 to 12 minutes or until carrots are crisp-tender.
Add brown sugar and nutmeg. Increase heat and cook uncovered for approximately 2 minutes to reduce liquid. Stir as needed to prevent sticking.

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Spiced Sweet Potatoes With Apples

Makes 6 servings

Ingredients

2 medium sweet potatoes
1 cup unsweetened canned apple slices
1 tablespoon margarine
¼ cup granulated brown sugar
¼ teaspoon pumpkin pie spice

Directions

Place sweet potatoes in a Dutch oven. Add water to 1 inch above potatoes, and cover. Bring to a boil, reduce heat, and simmer for 35 minutes or until potatoes are tender.
Remove sweet potatoes from water with a fork or slotted spoon and let cool; peel and cut into bite-sized pieces.
Place potatoes and remaining ingredients in a large non-stick skillet; stir gently to combine. Cook mixture over medium heat for 5 minutes or until thoroughly heated, stirring as needed to prevent sticking.

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Beef Stew

Makes 9 servings

Ingredients

1½ pounds sirloin tip beef, cut for stew
1 14½-ounce can stewed tomatoes with onion, pepper, and celery
1 8-ounce can tomato sauce
1 10¾-ounce can ready-to-serve beef broth
1 cup water
2 tablespoons Worcestershire sauce
¼ teaspoon ground thyme
¼ teaspoon marjoram
¼ teaspoon pepper
1 24-ounce package frozen stew vegetables

Directions

Combine all ingredients, except frozen vegetables, in a Dutch oven. Cover and bring to a boil; reduce heat and simmer 1½ hours.
Add vegetables, cover, and cook an additional 30 minutes or until meat and vegetables are tender.

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Italian Beef and Pasta

Makes 6 servings

Ingredients

½ pound ground round
¼ cup dried minded onion
½ teaspoon dried minced garlic
2 8-ounce cans no-salt-added tomato sauce
1 6-ounce can tomato paste
1 teaspoon dried Italian seasoning
2½ cups water
½ teaspoon salt
1½ cups uncooked corkscrew macaroni
1 cup shredded part-skim mozzarella cheese

Directions

Cook ground round in a Dutch oven over low heat until meat is brown, stirring to crumble meat.
Add onion, garlic, tomato sauce, tomato paste, Italian seasoning, water and salt. Cover and bring to a boil over medium heat; stirring occasionally to prevent sticking.
Add pasta; cover and cook for 15 to 18 minutes or until pasta is done. Stir occasionally after adding pasta.
Remove from heat. Top with shredded cheese. Serve from Dutch oven.

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Oriental Chicken Stir-fry

Makes 6 servings

Ingredients

1 pound boneless, skinless chicken breasts
1 tablespoon margarine
1 pound bag frozen mixed vegetables (broccoli, carrots, and water chestnuts)
2 tablespoons reduced-sodium soy sauce
¼ teaspoon pepper
2 tablespoons diced pimento
1 tablespoon cornstarch
1 cup ready-to-serve chicken broth

Directions

Cut chicken into ¾-inch strips and set aside.
Melt margarine in a large non-stick skillet on medium heat. Add chicken; stir-fry until it loses its pink color.
Add mixed vegetables, soy sauce, pepper, and pimento.
In a separate bowl, combine cornstarch and chicken broth; stir well. Add broth mixture to chicken and vegetables, stirring until thickened.
Reduce heat to low; cover pan and simmer 5 minutes.

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Sweet and Sour Pork

Makes 4 servings

Ingredients

Vegetable cooking spray
1 pound boneless pork loin, well-trimmed and cut into strips
¼ cup water
¼ teaspoon salt
2 tablespoons sugar
1 tablespoon cornstarch
1 8-ounce can pineapple chunks, in their own juice
1 tablespoon low-sodium soy sauce
1 cup coarsely chopped green pepper
1 tablespoon cider vinegar
2 cups cooked egg-yolk–free noodles (cooked without salt or fat)

Directions

Spray non-stick skillet with cooking spray. Add pork strips and brown over medium heat, turning once, for approximately 5 minutes per side.
Add water to skillet; cover and cook over low heat for 15 minutes.
Mix salt, sugar, cornstarch, pineapple and its juice, soy sauce, green pepper, and vinegar in a small bowl.
Stir into pork and cook over medium heat 3 minutes or until thickened. Serve over ½ cup cooked noodles.

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Fajitas

Makes 10 servings

Ingredients

1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
¼ teaspoon salt
1 pound boneless, skinless chicken breasts cut into ½-inch strips
Vegetable cooking spray
1 medium onion, sliced
1 medium green pepper, sliced
10 flour tortillas
10 tablespoons fat-free sour cream
10 tablespoons commercial salsa

Directions

Combine Worcestershire sauce, lemon juice, and salt in a small bowl. Add chicken and stir to coat. Cover and place in the refrigerator for 30 minutes.
Coat a large non-stick skillet with cooking spray and place over medium heat. Add chicken to hot skillet and stir-fry about 7 minutes, or until chicken is no longer pink and is tender. Remove chicken from skillet, and set aside.
Add onion and green pepper to remaining juices in the skillet; stir-fry 3 minutes. Return chicken to skillet. Stir-fry 1 minute or until thoroughly heated. Place ½ cup chicken and vegetable mixture on a tortilla and top with 1 tablespoon fat-free sour cream and 1 tablespoon salsa. Roll tortilla around filling and serve immediately.

RA-Friendly Recipes

No food will cure rheumatoid arthritis (RA). But a healthy diet can help you manage RA symptoms. For example, eating right and maintaining a healthy weight can reduce stress on weight-bearing joints. And balanced, RA-friendly meals can also help you keep your energy up and feel better every day.

Our Recipe Browser helps you find the RA-friendly recipes that suit your tastes. And each recipe was developed especially to make meal prep easier.

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Main Dishes / Entrees

Main Dishes / Entrees

Beef Stew
Broccoli Rice Casserole
Crispy Baked Chicken
Italian Beef and Pasta

Mushroom Lasagna
Oriental Chicken Stir-fry
Potato Cheese Frittata
Shrimp Remoulade With Pasta

Sweet and Sour Pork
Vegetarian Pizza

Appetizers / Snacks

Appetizers / Snacks

Fajitas
Fruit & Cheese Snack Tray
Lemon Yogurt Muffins

Sides

Sides

Fiesta Rice Salad
Glazed Carrots
Spiced Sweet Potatoes With Apples

Desserts

Desserts

Banana Nut Bread
Blueberry, Peach, and Grape Salad
Peach Cobbler
Quick Chocolate Cake

All recipes used with permission from: Arthritis Center and the Department of Nutrition Sciences, University of Alabama at Birmingham. The Essential Arthritis Cookbook: Kitchen Basics for People with Arthritis, Fibromyalgia and Other Chronic Pain and Fatigue. Mankato, MN: Appletree Press, Inc.; 1999.

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