Trout and Spinach Salad

Even thought lake trout is called a fatty fish, it's still lower in fat than many cuts of red meats.

Trout and Spinach Salad

chutney dressing
2 cups bite-size pieces spinach (about 6 ounces)
1 cup sliced fresh mushrooms (about 3 ounces)
1/2 cup bean sprout
2 thin slices red onion, separated into rings
1 pound lake trout or other fatty fish fillets, skinned

Chutney Dressing
1/3 cup chutney, chopped if necessary
1 tablespoon vegetable oil
1 tablespoon lemon juice
1/8 teaspoon salt

Take a sip

Sip these Luscious Low-fat Beverages

Slur-r-r-r-p! Take a break from the winter blues and ready your straw for two sensational low-fat drinks!

Make our luscious and creamy Low-Fat Chocolate Malts in your blender. Ther're rich in chocolaty flavor and incredibly low in fat-only 1 gram per serving. Plus, they're a good source of iron for healthy blood and calcium for strong bones-two key nutrients for women and children. Too often, we fall short of the iron and calcium our bodies need in order to be healthy.

For breakfast or anytime, try the fruit-tasty Tropical Frappe. Just start with fresh or frozen fruits and your juice extractor! In no time, this nutrient-packed beverage will be ready to sip. And for a mere 125 calories, this drink pacts an extra punch-100 percent of the U.S. RDA for vitamins C and lots of vitamin A as well.

So enjoy these yumy beverage treats! And don't forget the straw!.

Low-Fat Chocolate Malts

Tropical Frappe

Quick Peach Cobbler

Cholesterol-free

1 can (21 ounces) peach pie filling

1/2 teaspoon

1 table ground cinnamon

1 cup Bisquick Reduced Fat baking mix

1 tablespoon sugar

1/3 cup water

1 tablespoon margarine, softened

Seattle's Terayaki Takeover

Maple-Glazed Sweet Potato Wedges

Ingredients

1 1/2 pounds sweet potatoes, peeled
3 tablespoons butter
3 tablespoons maple syrup

Preparation

1. Preheat the oven 500°F.
2. Cut the peeled sweet potatoes into wedges, as uniform as you can make them.
3. Melt the butter. Coat the wedges in the liquid butter.
4. Place the wedges in a small baking pan and set in the oven. Cook for 15 minutes. Pour the maple syrup on top and cook for another 15 minutes.

Mini Beef Crescents

Mini Beef and Cheese Crescents

Ingredients

1 can (8 oz) refrigerated crescent dinner rolls
1 tablespoon Italian salad dressing
2 slices (1/2 to 1 oz each) cheese, each cut into 8 strips
2 tablespoons chopped roasted red bell peppers (from a jar or fresh)
3 oz thinly sliced cooked roast beef (from deli), cut into 16 pieces [feel free to substitute any sliced, chopped, marinated, or pulled meat --Spanno]


Directions


1. Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 8 triangles; press out each triangle so shortest side measures 4 inches. Cut each triangle in half lengthwise from tip end to short side to make 16 triangles.


2. Brush each triangle with salad dressing. Top each with 1 cheese strip, scant 1/2 teaspoon roasted peppers and 2 pieces of beef, folding to fit on triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on cookie sheet.


3. Bake 13 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Chicken Noodle Soup

Seems like everyone is sick (including me) and is in need of the world's greatest comfort food--chicken noodle soup. I know everyone has their special way of making it, so don't be offended if this recipe turns out to be different from your mom's. I cobbled it together from a few popular recipes so feel free to make your own edits.

Garden Shimp Stew

A fragrant tomato-based stew with all the healthy vegetables and shrimps.

Preparation time: 30 mins.

Cooking time: 15 mins.

Serving # and size: 8 / 1 cup

Nutritioanl content per serving:

Calories: 210

Carbohydrates (g): 11.2

Protein (g): 27.9

Fat (g): 6

Pork and Apple Skewer

Thyme accents this delicious grilled pork and apple dish. The cream sauce gives it a unique twist.

Preparation time: 3 mins. (including marinating)

Cooking time: 20 mins.

Serving # and size: 16 sticks (2 sticks/serving)

Nutritional contnet per serving:

Calories: 241

Carbohydrates (g): 5.75

Protein (g): 18.5

Fat (g): 16

Sago Gulaman

Quench your thirst with this simple drink. Cheaper than any kind of soft drinks. Delightfully refreshing especially the shreds of fresh cantaloupe chuming in the tall glass. There is a true flavor and taste of cantaloupe without too much sugar syrup.

Bibingka Galapong

Bibingka Galapong, made with rice flour. This kind of food usually starts before Christmas. Every body loves the taste of this bibingka. Good for take out.

Lugaw

After attending Sunday mass, all people were looking for something to eat. Some were looking for heavy lunch, some were looking for light lunch, some were looking for sandwiches, others were looking for soup or noodles. I was passing by in a small cafeteria and look what I found. We called that Lugaw (Congee). It’s delicious and perfect with tokwa (bean curd). As a sauce of that are vinegar, garlic and a little hot chili. Good for one dish meal. Try it!

Lugaw

Taho

Part of my childhood was about waking up after an afternoon sleep (imposed by adults on us overactive kids) to the lone sound of the Taho vendor. "Ta-hoooooo!" Made of bean curd, tapioca and caramelled sugar syrup.

Fish Balls and Kikiam

Good morning friends. Hhhhhmmmm......delicious! This kind of food is much like to eat by some people here. Students, kids and anybody when passing on this freshly cook food will surely stop and have a taste of it. Together with vinegar sauce or maybe a sweet sauce will give you a perfect taste. You will love to eat it. Want to try?

Adobo...Pilipino Style

Hhhhhmmmm.......Does it looks delicious with you? Yes, that's true. Adobo is one of the main dish in the Philippines. It's very easy to cook. Whenever I make this, the aroma fills in the kitchen, even in all around the house. It seeps into the walls, even extends out the door. The dish is tasty, tangy with vinegar and soy sauce. Guests dribble from the delicious smell, and whenever family finds out there's adobo cooking on the stove, they come running around for that.

Marinating is optional—often times I throw everything into the pot and cook right away, and still have perfect results. Feel free to experiment with the type of vinegar (white wine vinegar, red wine vinegar, even rice wine vinegar is untraditional, but can also work; or visit an Asian or Filipino market for unique Filipino vinegars); Even the proportion of vinegar to soy sauce can be tinkered with—some cooks use more vinegar for a lighter-colored sauce; others use more soy sauce for a deeper, richer flavor. For a variation, I’ve thrown in ginger, even added chopped onions or mushrooms. But sometimes the best adobo is the bare bones classic—the essence of true adobo is vinegar, soy sauce, bay leaves, garlic and black pepper. For me, that is enough.

There are never any leftovers, but on the rare occasion that there are, save them—and especially any leftover sauce—for adobo-flavored garlic fried rice for breakfast the next day.

Bicol Express

The famous Bicol Express. Many like its coconut milk. So much hot with the wild fowl, but Bicolano or Bicolana don't mind it. For them it's delicious and it's their special dish.

White Chocolate Raspberry Mousse Cake

Too much appetizing for the dessert!

Meat Spaghetti.........Italian Style

I have always been a fan of over-the-top dishes. The more audacious the better. A few years ago, I came up with the "Italian Meat Bowl". It's an Italian meat loaf shaped like a bowl, covered in spaghetti and sauce, then topped with grated Parmesan. I've also tried using less pasta, topping it with mozzarella, and baking it for a few minutes to melt the cheese. That version had the best presentation, but dried out the pasta and had too much meat. This version, with a heaping pile of spaghetti, has the best ratio of meat to pasta. Behold, the Italian Meat Bowl...

Perfect Ice Cream for Dessert

One some kids? Hhhhhmmmmmm...........Irresistable! :)

Chocolate Milk for Everybody

Chocolate milk is the new Gatorade. Sports nutrionists are now saying chocolate milk provides many benefits for endurance athletes. The proteins and carbohydrates found in chocolate milk help athletes maintain their energy levels and recover after events. In fact, a 2006 study in the International Journal of Sports Nutrition and Exerciese Metabolism reported that cyclists who were given chocolate milk 30 minutes after a workout recovered more quickly than those who were given a sports drink.

Endurance athletes should drink two or three 8 ounces glasses of chocolate milk after a workout or a race, but everyone can benefit from its bone strengthening and muscle rebuilding properties. I’m off to fill my water bottle with chocolate milk.

Everybody will love to drink it, specially kids.

Chopsuey ... Chinese Mixed Vegetables

Prepare an authentic Chinese favorite using not just an interesting assortment of vegetables but also adding sliced kekiam and even fish balls to make a complete dish.

Ingredients

2 tablespoons oil1 tablespoon chopped garlic2 onions, chopped

� cup diced pork2 shrimp bouillon cubes

1 piece kekiam, sliced

4 pieces fish ball, halvedwater or broth

1 tablespoon oyster sauce

� kilo cauliflower, cut into flowerettes

� kilo pechay, separate stems from leaves

� cup cornstarch dissolved in some water

� kilo sitsaro, stringed

� kilo carrots, cut julienne

� kilo cabbage, shredded

� kilo celery, cubed

1 red bell pepper, cubed

1 can button mushrooms, drained

crushed chicharon

chopped kinchay

Directions:

1. Heat the oil in a wok then saute � the garlic, onions and pork. Cook until pork is tender.

2. Add the bouillon cubes, sliced kekiam and fish balls.

3. Add some water and the oyster sauce.

4. Bring to a boil then add the cauliflower and sliced pechay leaves.

5. Cook for a few minutes then thicken with dissolved cornstarch.

6. Add the remaining vegetables.

7. Cook until half-done.

8. Serve topped with chicharon and kinchay.

Gut-and-Heart-Warming Soups – 3

Spicy Beef Noodle Soup

This Vietnamese-inspired beef noodle soup with rice noodles radish and togue is so filling and nourishing.

2 Tablespoon cooking oil
¼ Kilo beef kenchi, but into strips
1 Teaspoon minced ginger
2 Teaspoon crushed garlic
Maggi Beef Broth Cubes
1 Seed Star anise (use only one arm)
6 Pieces black peppercorn
Cups water
150 Grams rice noodles (or glass noodles)
½ Cup thinly sized carrots
½ Cup thinly sliced radish
1 ½ Cups togue
Table spoon thinly sliced spring onions
½ Teaspoon sesame oil
Calamansi
Garnish
Wansoy leaves or Basil leaves, sliced thingly

In a large pot, heat oit and pan-try beef until it turns brown. In the same pan, sauté the next five ingredients. Pur in water, cover and simmer until beef is tender. Add noodles, carrots, and radish and boil for 8 mintues or until noodles are al dente.

Stir in togue, spring oninons, and sesame oit and remove from fire immediately. Serve with calamansi and garnish with either wansoy or basil leaves.

Gut-and-Heart-Warming Soups – 2

Not forgetting the kids who come home hungry and tired from school, Nestle has included some homecoming favorites to go with milk or juice; light nourishments to tie kids over until the next meal; or to snack on when they need to study beyond their usual bedtime. Pack these cookies to bring to school or office. A delightful way to remind loved ones of home (and you) amidst the flurry of work and a busy schedule.

HOT AND SOUR PRAWN SOUP

A Thai and Vietnamese version of our sinigang, enhanced with the unique flavors of tanglad and ginger.
1 Maggie Chicken broth cube, dissolved in
8 Cup water
1 Thumb-size ginger, crushed
2 Pieces tanglad leaves, tied in a knot
2 Pieces finger chili, sliced thinly diagonally
½ Cup taingang daga (or black woodear fungus). Soaked in water then drained
1 ½ Cup cube tofu
½ Cup thinly slice cucumber
¼ Kilo medium prawns, peeled, deveined, tails intact Mustasa leaves
1 20-g pack Maggi Sinigang sa Sampalok Mix
Patis to taste
Wansoy leaves to garnish

In a large pot, boil broth. Add ginger, tanglad leaves, and chili. Simmer about 15 minutes then remove ginger and tanglad orange. Add the Maggi sinigang powder and let boil. Remove from heat. Season to taste with patis if desired. Top with wansoy leaves.

Gut-and-Heart-Warming Soups - 1

Good morning to all! Let me share with you now about soup. Everybody prepared soup in every meal. Sometimes we have a hard time to think what kind of soup we want to prepare. My this article might help you to complete your meal.

When the rains start coming we think of ways to avoid, or at least outsmart, the hassles that come along with them, to get home dry and in good spirits. When traffic is at a stand-still, and worse, flood threatens to soak the vehicle’s carpet, we can only dream of piping hot soups and the welcome warmth of our homes and beds.

Soups have always been the quick cure for flagging dispositions or even colds and fever. This has been so since our mothers’ time and their mothers’ before them. Soupy dishes not only warm the gut, but melt the hearts as well. Somehow the vision of piping hot molo or chicken sotanghon soup ca have family rushing home to mama’s cooking.

We all have our favorite family soup, with fond and fun memories to match them and we find ourselves longing for it or preparing it not only when it rains, but also when we need some from of encouragement or comfort from the day’s stresses.

The Julius Maggi Kitchen features some of these hearty soups that may yet replace or enhance the family repertoire of culinary comforts. In rich, Asian flavors one finds only in special restaurants, these recipes have been simplified and modified to suit the Filipino taste, and to make use of locally available ingredients.

Gerber knows

Gerber’s range of baby foods guarantees that your baby gets the exact tastes, textures and nutrients as dictated by his readiness for these.



At about four months, when he can sit up with some support, he is ready for single ingredient foods – like Gerber Single Beginnings 1st Foods.

He is ready for a wider variety when he begins crawling, and starts drinking from a cut. Gerber Variety Building 2nd Foods consists of two or more ingredients and are slightly coarser in texture.

When he starts standing and walking, he’s ready for a coarser-textured foods with a bite-size pieces, more flavors, seasonings, and even more variety—like Gerber Table Teaching 3rd Foods.

And at each stage, Gerber gives him no starch, no sugar, just 100% fruit or vegetable. It takes an observant Mom to know when her baby is ready for certain foods. And it takes Gerber to give you the right food, at the right time.

Fresh Fruits....Smoothies and Shakes – 2

Good morning everyone! I want to give your the two last smoothie and shakes, which i like most. I'm sure your kids will like this refreshing drinks.

PAPAYA-GUYABANO SMOOTHIE
¼ cup fresh papaya juice
¼ cup guyabano juice
1 tablespoons Milk Calcium Plus
1 scoop shaved ice

SPICED CARROT SHAKE**
¼ cup carrot juice
Dash of cinnamon powder
1 tablespoon Milk Calcium Plus
1 scoop shaved ice

Procedure for all smoothies and shakes:
Process ingredients in a blender for the corresponding smoothie. Blend until smooth. Pour into tall, chilled glasses, garnished as desired, serve right away. **Serves 1

Cook’s Note: Combining fruit and vegetable juices may sound peculiar, but it’s truly refreshing.

Tips for perfect shakes:

1. For maximum nutritional benefit, use fresh fruit and fresh juice whenever possible.
2. To get more juice from citrus fruits, leave them at room temperature for 30 minutes
before juicing. Roll fruit between counter and palm of hand before slicing.
3. Freezing chunks of fruit and using them in place of ice cubes is a good way to keep shakes
cold without diluting them.
4. Serve smoothies and fruit shakes immediately or plan to reblend before serving because
some fruit shakes will separate, especially if a dairy has been added.