𝐵𝒶𝓈𝒾𝒸 𝒞𝑜𝓁𝑒𝓈𝓁𝒶𝓌 𝒟𝒾𝑒𝓉

Basic Coleslaw is a classic salad dish made from finely shredded cabbage, mixed with a creamy and tangy dressing. It’s a refreshing side dish that perfectly complements grilled meats, fried foods, or sandwiches. Actually, the dressing is made from diet mayonnaise, low-fat yogurt and a bit of salt and pepper, giving it a balance of sweetness and acidity that enhances the crunch of the vegetables.

This simple yet flavorful salad is loved for its crisp texture and light, zesty taste. It’s not only easy to prepare but also rich in fiber, vitamins C and K, and antioxidants from the fresh vegetables. Whether served chilled at picnics, barbecues, or family dinners, Basic Coleslaw adds a cool and colorful touch to any meal.

BASIC COLESLAW DIET

Ingredients:

• 4 cups shredded cabbage
• 1/2 small onion, minced
• 4 tbsp. diet mayonnaise
• 4 tbsp. plain low-fat yogurt
• a bit of salt and pepper
• a bit of stevia or any healthy sweeteners, according to your taste preference

Combine all ingredients and chill before serving.

Makes 4 serving

 

Nutritional Value⤵️⇣

Total Calories ⇢211.3

Carbohydrate⇢32.3 (gm)

Protein⇢7.0 (gm)

CORNMEAL MUFFINS

2/3 cup diet margarine

2 eggs

1 1/4 cups cornmeal

3/4 cup flour

2 1/2 tsp double-acting baking powder

3/4 tsp salt

3/4 cup skimmed milk

1/2 cup fresh blueberries or unsweetened frozen blueberries, thawed and drained

Beat the diet margarine and eggs in a medium bowl. Stir in the cornmeal. 

Sift the flour and remeasure to 3/4 cup. 

Sift again with the baking powder and salt.

Stir 1/3 of this mixture into the cornmeal mixture. 

Add the remaining 1/3 of flour mixture. Gently fold in the blueberries. 

Place a scant 1/4 cup of batter in each cup of a muffin tin that has been sprayed with vegetable coating. 

Bake the muffins in a preheated 350 degree C oven for 20 to 25 minutes until golden brown. 

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Nutrition per serving⤵️:

Calories ⇢ 79.6

Carbohydrate(gm) ⇢ 13.7

Protein(gm) ⇢ 2.9

Saturated Fat(gm) ⇢ 0.4

MECHADO II

Ingredients:

• 1 Kilogram Beef Brisket, or beef round or spare ribs
• 1 Strip Pork Center Loin, cut into stips
• 1 Pouch Mama Sita's Adobo Savory Sauce Mix, dissolved in 1 Cup Water
• 1/2 Cup Cooking Oil
• 6 1/2 Cups Shallots, or white onion, chopped finely
• 1/2 Teaspoon Annato Seed Paste, or Mama sita's Achuete Annatto powder
• 1 Cup Potato, cubed and fried
• Salt, to taste

Instruction:

1. Lard the beef by cutting through with a thin knife and inserting fat strips. 
2. Beef spare ribs may also used.
3. Marinate beef in dissolved Mama Sita's Adobo (Savory Sauce) Mix for at least 4 hours.
4. Saute the shallots and set aside.
5. In the same oil, fry the beef until it is well browned. 
6. Add shallots, annatto seed paste or Mama Sita's Achuete (annatto ) powder, marinade and salt. 
7. Cover and simmer. Add water if necessary. Reduce heat. Stir once in a while.
8. Add potatoes when meat is tender. 
9. Slice meat crosswise. arrange on a platter. 
10. Pour sauce over meat and potatoes.

8 Servings
Nutrion Facts per serving:

• 647 Calories;
• 49g Fat (67.4% calories from fat);
• 28g Protein;
• 25g Carbohydrate;
• trace Dietary Fiber;
• 101mg Cholesterol;


• 120mg Sodium.

MENUDO BREAD

Bread Dough ingredients:

2 tsps yeast

1 1/2 cups lukewarm water

2 tbsps sugar

1 tsp salt

2 tbsps shortening

4 1/2 cups all-purpose flour

Breadcrumbs

Filling:

2 tbsps oil

2 cloves garlic, crushed

1 onion, chopped

1/2 kl ground pork

1 cup tomato sauce

1/2 can liver spread

1 red bell pepper, cubed

1 cup cooked garbanzos

1 cup beef broth

2 potatoes, cubed and fried 

Salt to taste

Method:

Dissolve yeast in 1/4 cup of lukewarm water. In a  bowl, combine the remaining water, sugar, salt and shortening. Add in the dissolved yeast and enough flour to make a dough that is easy to handle.

Transfer dough to a floured surface and knead until smooth and elastic. Place dough in a greased bowl, cover with a damp cloth and let rise until doubled in bulk.

Prepare Filling: Heat oil saute garlic, onions and ground pork until browned. Pour in tomato sauce, liver spread, red bell pepper, garbanzos, beef broth and potatoes. Cook until tender and sauce is thick. Season to taste. Cool. 

Punch down dough then divide into 20-24 balls. Flattene dough and fill with cooked menudo. Pinch edges to seal in the filling. Place on baking sheets and let rise until light and doubled  in size. Bake in a preheated 375F oven for 15 to 20 minutes or until golden brown.

GREEK SANTORINIAN TOMATO RISSOLES

500 Gr. Tomatoes, rinsed and dried
2 Medium Onions, peeled and finely chopped (not grated)
1/4 Teaspoon PaprikaSalt and Black Pepper
1 Teacup Fresh Spearmint, finely chopped
2 Tablespoons Parsley, finely chopped
1 Tablespoon Olive Oil
150 Grams Flour, Self-rising
Sunflower Oil, for frying

• Put the rinsed and dried tomatoes whole into a large bowl.
• Squeeze and manipulate them with the hands, until they turn into a pulpy substance.
• This is the only way to do it as you need the skins to give some substance.
• Next, mix all the ingredients together, apart from the flour.
• Add enough flour gradually to make a thickish but moist paste.
• You will probably not need all the flour.
• The mixture can now wait until it is time to be cooked and eaten.
• Put about 2.5 cm oil in a large frying pan.
• When the oil is hot, but not smoking, drop in tablespoons of the mixture and fry, turning the rissoles over once, until lightly golden all over.
• Serve immediately.

4 Serving

LOW CARB EGG QUICHE

10 Eggs (Iodine Rich Foods)
1 cup Peppers, sweet, green, raw
2 tsp Parsley flakes
1 tsp Oregano
8 lb Chicken, cooked, diced
2 tbs Onion flakes
1/2 tsp Garlic powder
2 tsp Dried chili pepper flakes


Beat eggs lightly and stir in remaining ingredients. Blend in well. Pour mixture into 8 in pam sprayed cake pan and bake in preheated 350 oven for 30 minutes or until set. Cut into wedges and serve hot or cold.


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Nutrition Facts per serving
makes 6 servings
Amount per serving
Calories 126
Calories from fat 75

% Daily Value *
Total Fat 8.4g 13%
Saturated Fat 2.6g 13%
Cholesterol 352mg 117%
Sodium 108mg 4%
TotalCarbohydrate 1.9g 1%
Dietary Fiber 0.3g 1%


Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.
Additional Information
59.4% of calories from Fat
6% from Carbohydrates
34.5% from Protein

PUTO CAKE

1 1/2 cups cake flour, sifted

1/3 cup sugar

1/2 tsp salt

1 1/2 tsp baking powder

1/4 cup corn oil

4 eggs yolks

1/4 cup + 2 tbsp water

4 eggwhites

1/2 tsp cream of tartar

1/3 cup sugar

1/4 cup chopped chorizo

Sliced chorizo

Prepare steamer and 2 small muffin pans (1 1/2 inch diameter).

Sift flour, sugar, salt and baking powder.

Add oil,  eggyolks and water. 

Mix well then set aside. 

Beat egg whites with cream of tartar until soft peaks form. 

Add sugar gradually while beating until stiff. 

Fold eggyolk mixture into beaten egg whites. 

Add in the chopped chorizo. 

Pour into muffin pans. Top eact with a sliced chorizo. 

Steam for 15-20 minutes or until done.

PUTO (STEAMED MUFFINS)

2 cups Bisquick mix

2 eggs

1 cup sugar

1 1/2 cup milk

1/2 tsp baking powder

2 tbsp melted butter or margarine

Grated coconut

1. Thoroughly blend all ingredients, stir until smooth. Fill muffin pans 2/3 full with mixture.

2. Steam for 20 minutes or until a toothpick inserted in the center of the puto comes out clean. Serve with grated coconut.

Variations:

Putong ube (Purple Yam Muffins): Reduce Bisquick to 1 1/2 cups. Add 1/2 cup powdered ube.

Putong puti (White Muffins): Replace butter with 2 tbsp mayonnaise. Proceed as above.

🥪SANDWICH KEBABS👍

Ingredients:

• Bread slices
• sliced Ham
• Salami
• sliced Cheese
• Softened butter
• Mayonnaise
• Pickle slices
• Liver spread for spreading
• Mustard (optionally)

Instructions:

1. Cut bread, ham, Salami, and cheese into small rounds or triangles of the same sizes. 
2. Spread softened butter on one side of the bread slices and mayonnaise on the other side.

To Assemble: 

1. Get a slice of bread and top with ham and  pickles. 
2. Put another slice of bread and spread with some liver spread.
3. Top with another bread and put salami and some mustard (optionally)
4. Put another piece of bread and top with cheese. 
5. Put a last slice of bread. 
6. Insert a bamboo skewer at the center of the sandwich kebab to hold it securely. 

CORN TUNA BURGER

Instruction:

• 1 can tuna flakes, drained
• 1 small onion, finely chopped
• ½ cup whole corn kernels
• 2 tbsps water
• 2 tbsps all-purpose flour
• 3 tbsps breadcrumbs
• 1 egg 
• salt and pepper to taste
• oil for frying
• Breadcrumbs
• 1 egg, lightly beaten
• 6 hamburger buns
• Mayonnaise

Instructions:

1. In a bowl, combine the first 7 ingredients. Season to taste. 
2. Shape into 6 patties. 
3. Heat oil in then roll in beaten egg. 
4. Deep-fry until golden brown. Drain. 
5. Slice buns in half. 
6. Spread with some Mayonnaise. 
7. Put a corny tuna burger with Top with pickles and some catsup, if desired.