LYN"S healthylicious Recipes provided by Bravenet.com

Turkey Cobb Lettuce Wraps

2 large leaf lettuce leaves

1 slice OSCAR MAYER Turkey Bacon, cooked, cut in half

6 slices OSCAR MAYER Shaved Smoked Turkey Breast

2 thin peeled avocado slices

2 thin tomato wedges

1 Tbsp. KRAFT Light ROKA Blue Cheese Reduced Fat Dressing

TOP lettuce evenly with remaining ingredients; roll up tightly.

cottage cheese salad with feta cheese and nuts

4 cups torn mesclun salad greens

1 cup BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese

1/4 cup ATHENOS Crumbled Reduced Fat Feta Cheese

1/2 cup red pepper strips

1/4 cup PLANTERS Walnut Pieces, toasted

1/4 cup KRAFT Balsamic Vinaigrette Dressing

ARRANGE greens on salad plates. Top each salad with 1/4 cup cottage cheese, 1 Tbsp. feta cheese, 2 Tbsp. red pepper and 1 Tbsp. walnuts.

DRIZZLE each salad with 1 Tbsp. dressing.

FISH VEGETABLES IN CHILI TOMATO SAUCE


200	g	tuna or maya maya fillet, cut into 12 chunks
1/4	tsp	iodized fine salt (or ¾ tsp iodized rock salt)
4	cloves	garlic
1	pc	small onion, sliced
1/2-1	pc	siling labuyo
2-3	tbsp	bagoong alamang
1	bunch	(200 g) sitaw, cut into 2” long
1	stalk	tanglad, pounded
3/4	cup	thick coconut milk
1	pouch	(200 g) tomato sauce
1	small bunch	kangkong, leaves and tender stalks only

1

SEASON fish with salt. Fry until half -cooked or light brown. Retain 2 tbsp oil in pan. Set aside

2

POUND garlic, onion and sili together. Sauté in pan for 2 minutes. Add bagoong, sitaw, tanglad, and coconut milk. Simmer over low heat for 10 minutes.

3

ADD DEL MONTE Filipino Style Tomato Sauce and kangkong. Simmer for 5 minutes. Add fish. Simmer for another 5 minutes.

VIETNAMESE NOODLE SALAD

INGREDIENTS

1 ½ cups	pork shoulder sliced (1/3 inch thick cube)
2 tbsps	Mama Sita’s Barbecue Marinade
4 liters	water to boil
½ pack	bihon

Dressing :
2 tbsps	Mama Sita’s Sweet Chili Sauce
1 tbsp	Mama Sita’s Premium Vinegar
1 ¼ tbsps	sugar
1 tsp	patis (fish sauce)
5 tbsps	water
1 bundle	native lettuce, chopped
1 pc	cucumber (medium size), julienned
½ cup	carrots, julienned
26 pcs	basil leaves, chopped
¼ cup	roasted peanuts, chopped

COOKING INSTRUCTIONS

In a bowl, combine pork and Mama Sita’s Barbecue Marinade. Marinate for 15 minutes. Grill and slice into 2 x ½ inch pieces.
In a large saucepan, bring 4 liters water to a rolling boil. Blanch the bihon, rinse and set aside.
To make the dressing: In a small bowl, combine Mama Sita’s Sweet Chili Sauce, Mama Sita’s Premium Vinegar, sugar, patis and water. Mix well.
In a large bowl, combine noodles, vegetables and the dressing.
Top with grilled pork slice and roasted peanuts.

Banana blossom torta

Yield: 450 g

Makes 6 servings

INGREDIENTS

2 tbsp	Oil,vegetable	30 ml
1 pc	Onion, Chopped	30 g
4 cloves	Garlic, minced	5 g
1 pc	Puso ng Saging (haba), minced	275 g
1 pouch	Mama Sita's Pang-Gisá Saute Mix	10 g
1 tbsp	Wansoy, fresh	5 g
1 tbsp	Cuchay, chopped	5 g
3 pcs	Eggs, medium-size, beaten	180 g
1 tbsp	Spring onions, chopped	5 g
¾ cup	Singkamas chopped	70 g

COOKING INSTRUCTIONS

Sauté the garlic and onions and add the banana blossoms.
Mix in the Mama Sita's Pang-Gisá Mix to intensify the flavor of the ingredients.
Add singkamas, wansoy and cuchay. Saute for a minute.
Remove from heat. Set aside to cool before adding eggs and spring onions.
Pan fry the mixture until golden brown.
Serve hot with Brown Sauce.
Garnish with spring onions, red bellpeppers, and fried bihon

BROWN SAUCE

INGREDIENTS

Yield: ¾cup (180 ml)

1 ¼ cup	water	300 ml
1 tbsp	sugar	10 g
4 tbsp	Oyster sauce	60 ml
2 tsp	Cornstarch	5 g
3 cloves	garlic, chopped	5 g
1 tbsp	ginger, qrated	13 g
1 tbsp	Spring onions, chopped	5 g
1 tbsp	Oil,vegetable	15 ml

COOKING INSTRUCTIONS

Heat oil and saute garlic until white.
Add rest of the ingredients and cook until thick.
Served hot with Banana blossoms Foo yung.

FISH VEGETABLES IN CHILI TOMATO SAUCE


200	g	tuna or maya maya fillet, cut into 12 chunks
1/4	tsp	iodized fine salt (or ¾ tsp iodized rock salt)
4	cloves	garlic
1	pc	small onion, sliced
1/2-1	pc	siling labuyo
2-3	tbsp	bagoong alamang
1	bunch	(200 g) sitaw, cut into 2” long
1	stalk	tanglad, pounded
3/4	cup	thick coconut milk
1	pouch	(200 g) tomato sauce
1	small bunch	kangkong, leaves and tender stalks only

1

SEASON fish with salt. Fry until half -cooked or light brown. Retain 2 tbsp oil in pan. Set aside

2

POUND garlic, onion and sili together. Sauté in pan for 2 minutes. Add bagoong, sitaw, tanglad, and coconut milk. Simmer over low heat for 10 minutes.

3

ADD DEL MONTE Filipino Style Tomato Sauce and kangkong. Simmer for 5 minutes. Add fish. Simmer for another 5 minutes.

VIETNAMESE NOODLE SALAD

INGREDIENTS

1 ½ cups	pork shoulder sliced (1/3 inch thick cube)
2 tbsps	Mama Sita’s Barbecue Marinade
4 liters	water to boil
½ pack	bihon

Dressing :
2 tbsps	Mama Sita’s Sweet Chili Sauce
1 tbsp	Mama Sita’s Premium Vinegar
1 ¼ tbsps	sugar
1 tsp	patis (fish sauce)
5 tbsps	water
1 bundle	native lettuce, chopped
1 pc	cucumber (medium size), julienned
½ cup	carrots, julienned
26 pcs	basil leaves, chopped
¼ cup	roasted peanuts, chopped

COOKING INSTRUCTIONS

In a bowl, combine pork and Mama Sita’s Barbecue Marinade. Marinate for 15 minutes. Grill and slice into 2 x ½ inch pieces.
In a large saucepan, bring 4 liters water to a rolling boil. Blanch the bihon, rinse and set aside.
To make the dressing: In a small bowl, combine Mama Sita’s Sweet Chili Sauce, Mama Sita’s Premium Vinegar, sugar, patis and water. Mix well.
In a large bowl, combine noodles, vegetables and the dressing.
Top with grilled pork slice and roasted peanuts.

Banana blossom torta

Yield: 450 g

Makes 6 servings

INGREDIENTS

2 tbsp	Oil,vegetable	30 ml
1 pc	Onion, Chopped	30 g
4 cloves	Garlic, minced	5 g
1 pc	Puso ng Saging (haba), minced	275 g
1 pouch	Mama Sita's Pang-Gisá Saute Mix	10 g
1 tbsp	Wansoy, fresh	5 g
1 tbsp	Cuchay, chopped	5 g
3 pcs	Eggs, medium-size, beaten	180 g
1 tbsp	Spring onions, chopped	5 g
¾ cup	Singkamas chopped	70 g

COOKING INSTRUCTIONS

Sauté the garlic and onions and add the banana blossoms.
Mix in the Mama Sita's Pang-Gisá Mix to intensify the flavor of the ingredients.
Add singkamas, wansoy and cuchay. Saute for a minute.
Remove from heat. Set aside to cool before adding eggs and spring onions.
Pan fry the mixture until golden brown.
Serve hot with Brown Sauce.
Garnish with spring onions, red bellpeppers, and fried bihon

BROWN SAUCE

INGREDIENTS

Yield: ¾cup (180 ml)

1 ¼ cup	water	300 ml
1 tbsp	sugar	10 g
4 tbsp	Oyster sauce	60 ml
2 tsp	Cornstarch	5 g
3 cloves	garlic, chopped	5 g
1 tbsp	ginger, qrated	13 g
1 tbsp	Spring onions, chopped	5 g
1 tbsp	Oil,vegetable	15 ml

COOKING INSTRUCTIONS

Heat oil and saute garlic until white.
Add rest of the ingredients and cook until thick.
Served hot with Banana blossoms Foo yung.