LYN"S healthylicious Recipes provided by Bravenet.com

PANCIT PALABOK

Makes 8-12 servings

INGREDIENTS

3 tbsps	cooking oil
1 head	garlic, crushed
½ cup	deboned tinapa (smoked fish) flakes
1 pouch	Mama Sita’s Palabok (Shrimp Gravy) Mix
3 cups	stock or water
16 cups	water
2 tbsps	cooking oil
1 pack	bihon
2 pcs	hard-boiled eggs, sliced
2 tbsps	garlic, fried until golden in color
½ cup	shrimps, boiled, shelled, deveined and halved
3 tbsps	dahon ng sibuyas (spring onions) chopped
½ cup	chicharon, crushed
4 pcs	calamansi, sliced crosswise
	patis or fish sauce to taste

COOKING INSTRUCTIONS

In a wok or kawali, heat and sauté garlic, ¼ cup of the tinapa flakes and stir in Mama Sita’s Palabok (Shrimp Gravy) Mix dissolved in 3 cups stock or water. Bring to a boil while stirring occasionally.
Lower the heat and simmer until sauce is thick. Remove from heat and set aside.
Cook the bihon: Bring 4 liters of water and 2 tbsps cooking oil to a rolling boil and drop the noodles. Leave for 1 minute or until noodles are cooked. Drain and wash with cold water.
Arrange the noodles on a bilao (bamboo tray) or any round platter lined with banana leaves (optional). Pour the sauce over and garnish with boiled egg, toasted garlic, boiled shrimp, chopped spring onions, crushed chicharon, remaining tinapa flakes and calamansi halves.
Serve with patis.

HUNGARIAN STEW

4	cloves	garlic, crushed
1	pc	medium onion, sliced
300	g	Hungarian sausage, sliced
1	can	(198 g) button mushrooms, drained and sliced
1	can	(220 g) pork and beans
1	pouch	(250 g) spaghetti sauce
1	tbsp	tengang daga (mushroom), soaked and sliced
200	g	carrot, sliced and fried
1	pc	leek, sliced

SAUTÉ garlic, onion, sausage and mushrooms. Cook for 3 minutes. Add 1/4 cup water, salt to taste and remaining ingredients except carrot and leek. Add salt to taste. Simmer for 5 minutes.

ADD carrots and leek

APPLE-SWEET POTATO BAKE

Ingredients
	PAM Original No-Stick Cooking Spray
1/2	cup firmly packed brown sugar
1/4	cup Blue Bonnet-stick (1/4 cup = 1/2 stick)
1	teaspoon grated lemon peel
1/4	teaspoon ground cinnamon
2	cans (15 oz each) cut sweet potatoes in light syrup, drained
2	large baking apples, unpeeled, cored and sliced
2	tablespoons raisins

Directions

Preheat oven to 350F. Spray 9x9-inch baking dish with cooking spray.
Combine sugar, Blue Bonnet, lemon peel and cinnamon using a pastry blender or fork until mixture resembles coarse crumbs. Set aside.
Place half each of the sweet potatoes, apples and raisins in prepared dish; sprinkle with half of the brown sugar mixture. Repeat layers. Cover with aluminum foil.
Bake 35 minutes, or until apples are tender, tossing mixture once while baking. Serve warm.

Mustard-Dill Chicken Strips

Ingredients
3	tablespoons granulated sugar
2	tablespoons all-purpose flour
1-1/2	teaspoons chopped fresh dill weed
1/4	teaspoon salt
1	cup fat free milk
1/4	cup distilled white vinegar
3	tablespoons Egg Beaters Original
3	tablespoons Gulden's Spicy Brown Mustard
1	pound boneless skinless chicken breast halves
	PAM Original No-Stick Cooking Spray
	Fresh dill weed sprigs, optional

Directions

Combine sugar, flour, dill weed and salt in small saucepan. Gradually add milk, stirring constantly with wire whisk until well blended. Add vinegar, Egg Beaters and mustard; mix well. Cook over medium heat 10 minutes, or until thickened and bubbly, stirring constantly. Cool slightly.
Cut chicken breast halves into four strips, about 3/4-inch wide each. Arrange chicken in single layer in shallow baking dish. Pour 3/4 cup of the dill sauce over chicken; toss to coat. Cover; refrigerate at least 1 hour to marinate. Cover and refrigerate remaining dill sauce.
Preheat oven broiler. Spray rack of broiler pan with cooking spray. Drain chicken; discard marinade. Place chicken on prepared broiler pan. Broil, 6 to 8 inches from heat, 10 minutes, or until chicken strips are no longer pink in centers, turning and brushing frequently with 1/4 cup of the reserved sauce.
Place chicken on serving plate; top with the remaining dill sauce. Garnish with dill weed sprigs, if desired.

CHICKEN SATAY

Ingredients
2	tablespoons lime juice
5	teaspoons La Choy Lite Soy Sauce, divided
2	cloves garlic, minced, divided
1	teaspoon Pure Wesson Vegetable Oil
1/2	teaspoon paprika
1/4	teaspoon ground red pepper, divided
1	pound boneless skinless chicken breast halves
16	wooden skewers (6-inch)
	PAM for Grilling Spray
1/3	cup water
3	tablespoons Peter Pan Reduced Fat Creamy Peanut Butter
1-1/2	teaspoons granulated sugar
1	teaspoon cider vinegar
1	tablespoon La Choy Lite Soy Sauce
1/4	cup thinly sliced green onions

Directions

Combine lime juice, 2 teaspoons of the soy sauce, half of the garlic, the oil, paprika, and 1/8 teaspoon of the red pepper in medium bowl.
Pound each chicken breast with meat mallet to 1/4-inch thickness. Cut each piece lengthwise into 4 strips. Add to lime juice mixture; cover. Refrigerate 1 hour to marinate, stirring occasionally. Soak skewers in water for 1 hour.
Spray grate of outdoor grill with grilling spray. Position grill rack 4 to 6 inches from heat source. Preheat grill to medium heat. Drain chicken; discard marinade. Thread one piece of chicken accordion-style onto each skewer. Place skewers on grill grate; cover grill with lid. Grill 10 minutes, or until chicken is no longer pink, turning after 5 minutes.
Mix water, peanut butter, sugar, vinegar, the remaining 3 teaspoons soy sauce, the remaining garlic and the remaining 1/8 teaspoon red pepper in small saucepan until well blended. Simmer over medium-low heat 6 minutes, or until thickened, stirring constantly. Pour into serving bowl; sprinkle with green onion. Serve as a dipping sauce for the chicken.

TROPICAL CHICKEN

Ingredients
3/4	cup Knott's Berry Farm Apricot Preserves
3/4	cup plain low-fat yogurt
1	tablespoon shredded coconut
2	teaspoons finely chopped pickled jalapeno peppers
1/4	teaspoon ground coriander
1	pound boneless skinless chicken breast halves (4 oz each)
1/4	teaspoon salt
1	cup plain dry bread crumbs
	PAM for Grilling Spray

Directions

Combine preserves, yogurt, coconut, peppers and coriander in medium bowl. Remove half of the preserves mixture; place in small bowl. Set aside for serving with the chicken.
Place chicken between 2 sheets of waxed paper; pound to 1/2-inch thickness with meat mallet. Sprinkle evenly with salt. Dip into remaining preserves mixture, then in bread crumbs, turning to evenly coat both sides of each chicken piece. Spray evenly with grilling spray.
Spray large skillet with grilling spray; heat over medium-high heat 1 minute. Add chicken; cook 3 to 4 minutes on each side, or until chicken is browned on both sides, no longer pink in centers and juices run clear. Serve topped with the reserved preserves mixture.

LEMON CHICKEN AND VEGETABLES

Ingredients
2	tablespoons dry bread crumbs
1	pound boneless skinless chicken breast halves (4 oz each), pounded to 1/4-inch thickness
	PAM Original No-Stick Cooking Spray
1	small zucchini, cut into thin strips (1 small = about 1 cup)
1	medium red bell pepper, cut into thin strips (1 med = about 1/2 cup)
1/2	cup thinly sliced red onion
1	clove garlic, minced
2	tablespoons fresh lemon juice
1/2	teaspoon dried rosemary leaves
1/8	teaspoon crushed red pepper flakes
1	tablespoon all-purpose flour
3/4	cup chicken broth
1/2	teaspoon grated lemon peel, optional
	Lemon wedges, optional

Directions

Place bread crumbs in shallow dish. Add chicken; turn over to evenly coat both sides of each chicken piece with crumbs. Spray large nonstick skillet with cooking spray; heat over medium heat. Add chicken; cook 4 minutes on each side, or until chicken pieces are no longer pink in centers and juices run clear (170F). Remove chicken from skillet; cover to keep warm.
Spray same skillet with additional cooking spray. Add zucchini, bell peppers, onions and garlic; cook over medium heat 4 minutes, or until vegetables are crisp-tender, stirring frequently. Stir in lemon juice, rosemary and red pepper flakes; cook 1 minute, stirring frequently.
Combine flour and broth in small bowl with wire whisk until well blended. Add to vegetables in skillet. Cook 3 minutes, or until sauce is thickened, stirring constantly. Return chicken to skillet. Cook 2 minutes, or until chicken is heated through.
Serve chicken topped with the vegetables. Garnish with lemon peel and lemon wedges, if desired.

SAVORY MEATLOAF

Ingredients
2	pounds lean ground beef
1	can (15.25 oz each) Hunt's Family Favorites Seasoned Tomato Sauce for Meatloaf, divided
2	eggs
1	cup quick-cooking oats, dry bread crumbs or cracker crumbs
1/2	teaspoon salt
1/2	teaspoon ground black pepper

Directions

Preheat oven to 400F. Combine ground beef, half the seasoned tomato sauce, the eggs, oats, salt and pepper in large bowl; mix until well blended. Place in 9x5-inch loaf pan, pressing down to evenly distribute meat mixture.
Bake, uncovered, 1 hour. Remove from oven and drain well. Pour remaining seasoned tomato sauce over meatloaf. Bake an additional 10 minutes. Remove from oven. Allow to rest 10 minutes before slicing into 8 slices to serve.

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SKILLET PORK CHOP

4 (1 inch thick) pork chops
1 tablespoon vegetable oil
1 medium onion, chopped
1 cup chicken broth
2 tablespoons grape jelly
1/4 teaspoon ground ginger
4 1/2 teaspoons cornstarch
3 tablespoons cold water
Hot cooked rice

In a skillet over medium heat, brown pork chops in oil; drain. Add onion; cook until tender. Pour broth around chops; bring to a boil. Reduce heat; cover and simmer 12-16 minutes or until the meat is tender. Remove chops and keep warm. Stir jelly and ginger into broth. Combine cornstarch and water until smooth; add to broth. Bring to a boil; cook and stir for 2 minutes. Serve over pork chops and rice.

SPICY BEEF WITH SHRIMP

1/4 cup Shao Hsing rice wine (see Ingredient note)

1 1/2 tablespoons oyster-flavored sauce

2 teaspoons cornstarch

4 teaspoons canola oil, divided

3/4 pound sirloin steak, trimmed of fat, cut in half lengthwise and thinly sliced

1/4 teaspoon crushed red pepper

10 raw shrimp (21-25 per pound), peeled, deveined and chopped

1 pound bok choy, preferably baby bok choy, trimmed and sliced into 1-inch pieces

Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.
Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat. Add beef and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes. Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes. Transfer the beef, shrimp and any juices to a plate.
Heat the remaining 2 teaspoons oil over medium-high heat in the same pan. Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes. Stir in the cornstarch mixture. Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute

SINAMPALUKANG MANOK

INGREDIENTS

2 tbsps	Cooking oil
1 tbsp	Garlic, crushed
1 pc	Onion, sliced
1 pc	Ginger, small, pounded and sliced
1 pc	Tomato, sliced
3 cups	Chicken, cut into serving pieces
1 tbsp	Patis (fish sauce)
3 cups	Water
2 tbsps	Mama Sita’s Sinigang (Tamarind Seasoning) Mix
1 cup	Sitaw (long green beans)
1 pc	Sili (long green pepper)

COOKING INSTRUCTIONS

In a saucepan, heat oil. Sauté garlic, ginger, onion and tomato.
Add the chicken, stir-fry and season with fish sauce.
When the chicken is almost done, add water and bring to a boil.
Add Mama Sita’s Sinigang (Tamarind Seasoning) Mix, long green beans and long green pepper. Continue cooking until the vegetables are done.
Serve with fish sauce.
GROUNDNUT STEW

2 tablespoons cooking oil, more if needed
1 (3 pound) chicken, cut into 8 pieces
1 3/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 onion, chopped
2 tablespoons tomato paste
1 cup canned crushed tomatoes, drained
1/4 teaspoon cayenne
2 3/4 cups water
1/2 cup creamy peanut butter
1 (10 ounce) package frozen sliced okra

In a large pot, heat the oil over moderately high heat. Season the chicken pieces with 1/4 teaspoon each of the salt and black pepper. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pot.
Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the tomato paste and then the tomatoes and cayenne. Return the chicken legs and thighs to the pot and stir in 2 cups of the water. Bring to a simmer and cook, partially covered, for 10 minutes.
Whisk together the peanut butter and the remaining 3/4 cup water until smooth. Add this mixture to the stew along with the chicken breasts and

QUICK JAMBALAYA

1 tablespoon oil
1/2 pound hot Italian sausage, sliced, quartered
1 medium onion, chopped
1 (14 ounce) can diced tomatoes, undrained
1 (14.5 ounce) can chicken broth
1 medium green pepper, chopped
1/2 cup KRAFT Original Barbecue Sauce
1 pound frozen cooked shrimp, thawed
2 cups MINUTE White Rice, uncooked

Heat oil in large nonstick skillet on medium-high heat. Add sausage and onion; cook and stir until sausage is no longer pink.
Add tomatoes, chicken broth, green pepper, barbecue sauce, shrimp and rice; mix well. Bring to boil; cover.
Remove from heat; let stand 5 minutes. Stir gently before serving.