5-6 Serving

Ingredients:⇣⤵️

3 lb roasting Chicken, cut up

2 tsp cooking oil

2 tsp fresh ginger strips

1 clove garlic, crushed

1 medium onion 

2 tbsp patis

1 tsp salt

5 cups water

2 cups pared sliced unripe papaya

1/2 lb. spinach 

 

Preparation⤵️⇣

1. In medium saucepan, heat oil over medium heat.

2. Saute ginger, garlic and onion for 1 minute.

3. Add chicken and saute until chicken colors slightly. 

4. Season with patis and salt.

5. Add water.

6. Bring to a boil, lower heat and simmer for 30 minutes or until chicken is tender.

7. Add papaya, cook for 5 minutes until papaya is tender. 

8. Add spinach, cover and remove from heat.

9. Let stand for 5 minutes. 

10. Serve hot.

Note: I put a spinach veggie because there's no available malunggay or sili leaves in the supermarket nearby. Sometimes there's an available of papaya in Don Quijote Atsugi supermarket but so rare only. But if don't have papaya I used eggplant or sayote for the papaya substitute. Sometimes I used zucchini for the substitute of papaya as well.

1/4 cups plain yogurt

1/4 cup mayonnaise or salad dressing

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh chives

1/4 teaspoon salt

5 cups 1 1/2-inch pieces cantaloupes if have (optional)

2 1/2 cups cut-up cooked chicken

1 cup red or green seedless grapes, cut in half

1 medium cucumber, cut into strips

1. Mix yogurt and mayonnaise in large bowl. Stir in lemon juice, chives and salt.

2. Stir in remaining ingredients. Serve immediately, or refrigerate until chilled, at least 2 hours but no longer than 24 hours.

Cantaloupe and grapes are moist, tasty fruits that blend well with this tangy dressing. Sometimes eating fruits that contain a lot of water can help soothe dry mouth. The vitamin C helps boost the immune system and fight infection.

Makes 6 servings

6 servings (1 1/2 cups each)

Prep: 20 min

NUTRITION FACTS: High in potassium and vitamins A and C

1 Serving:

• Calories 250 (Calories from Fat 110);
• Fat 12g (Saturated 2g);
• Cholesterol 5mg;
• Sodium 220mg;
• Potassium 680mg;
• Carbohydrate 18g (Dietary Fiber 2g);
• Protein 19g

% DAILY VALUE:

• Vitamin A 74%;
• Vitamin C 100%;
• Calcium 4%;
• Iron 6%;
• Folic Acid 8%;
• Magnesium 8%

2 tablespoons olive oil
3 cups tomatoes, seeded and peeled
4 boneless skinless chicken breast halves
1 bay leaf
4 cloves garlic, minced
1 teaspoon thyme
1/2 cup onions, finely chopped
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
1/2 cup dry white wine

1. Salt and pepper chicken.
2. Saute in oil for 3 to 4 minutes on each side. Add garlic, onions, wine, tomatoes, bay leaf and thyme. Bring to a boil, reduce heat and simmer for 15 minutes, until chicken is done. Discard bay leaf before serving.



4 Serving:

Nutrional Facts per serving:

• Calories - 168
• Sodium - 482mg
• Total Carbohydrates - 11g
• Fiber - 2g
• Protein - 14g
• Vitamin A - 23%
• Vitamin C - 50%
• Iron - 5%

Ings:
1 lb pork or chicken cut into 1” cubes
1 tsp salt
1/8 tsp pepper
2 tbsp cooking oil
1 med onion thinly slice
1/2 cup tomato sauce
1/2 cup water
1 tbsp patis or fish sauce
1 small can green peas
1 small red bell pepper cut into strips
2 med potatoes pared and quartered
2 tbsp fine bread crumbs or flour or cornstarch

Method:
Season pork slices with salt and pepper. Let stand 10 to 20 minutes.
Heat oil in skillet. Fry pork slices until golden brown. Pour off excess oil. Add garlic, onions, tomato sauce, water and patis. Let simmer covered for 40 minutes or until pork is tender.
Add potatoes, green peas and red bell pepper. Cook another 10 minutes or until potatoes & green peas are done. Correct the seasonings. Thicken sauce with bread crumbs.

Variation:
Chicken or a combination of pork and chicken may be used in this recipe.

Nutrional Value per serving:

• 423 Calories;
• 27g Fat (56.5% calories from fat);
• 24g Protein;
• 22g Carbohydrate;
• 3g Dietary Fiber;
• 79mg Cholesterol;
• 891mg Sodium.

1/4 teaspoon oil
1 boneless skinless chicken breast halves (about 1 1/4 lb)
Can (10 3/4 oz) condensed cream of chicken soup
1/4 soup can (1 1/3 cups) water or skim milk
1/2 cup Minute Original rice, uncooked
1/2 cup fresh or frozen broccoli florets, thawed

1. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 5 minutes on each side or until lightly browned. Remove from skillet.
2. Add soup and water to skillet. Bring to boil.
3. Stir in rice and broccoli. Top with chicken; cover. Cook on low heat 5 minutes. Stir. Garnish with bell pepper strips.

COOKING TIME: 15 minutes

NUTRITION FACTS:
Calories 463 (112 calories from fat)
Fat 12 g
Saturated Fat 3 g
Cholesterol 92 mg
Sodium 636 mg*
Carbohydrate 47 g
Dietary Fiber 1 g
Sugars 1 g
Protein 37 g

*400 mg of sodium

1 tbsp grated lemon peel

1/2 cup water

1/4 cup lemon juice or calamansi juice

1 tsp thyme

1 tsp garlic salt

1/2 tsp black pepper

2 lb chicken, quartered

1 lemon, sliced

1/4 cup chopped parsley

1. Combine the grated lemon peel, water, lemon juice, thyme, garlic salt and pepper. Spoon this mixture over the chicken, coating it well. 
   
2. Refrigerated 4 to 4 hours, turning chicken in the marinade several times.
   
3. Arrange the chicken in a single layer in a shallow baking dish. Save the marinade. Bake the chicken, uncovered, in a preheated 425 degree F oven for 25 minutes. 
   
4. Pour off the fat that accumulates in the pan. Lower the heat to 350 degree F. 
   
5. Brush the chicken with the reserved marinade and bake for an additional 25 to 35 minutes until tender and brown.
6. Garnish with lemon slices and parsley.
   

Calories per serving: 221.7

Total Carbohydrate: 5.8 (gm)

Total Protein: 130.7 (gm)

Total Fat: 34.3 (gm)

Saturated Fat: 13.7 (gm)