Chicken Menudo

Ingredients:
300 g chicken breast, deboned and cut into cubes
100 g chicken liver, cut into cubes
2 small potatoes, cut into cubes
1/3 cup cooked garbanzos
1 pouch (200 g) classic menudo, estofado and afritada recipe sauce
1 each medium red and green bell peppers, cut into strips


Directions:
1. Simmer chicken, liver, carrot, potatoes and garbanzos in 1/2 cup water for 20 minutes. Season with 1/2 tsp iodized salt (or 1/2 tbsp rock salt) and 1/8 tsp pepper.
2. Add recipe sauce and bell peppers. Simmer for 5 minutes.

Makes 5 servings.
Rich in Vitamin A - for good eyesight.


Source: #362, Del Monte Kitchenomics

Fish Mechado

Ingredients:
3/4 kg fish fillet, sliced into 4" x 3" thin squares
1 small carrot, sliced into 3" long strips
6 stalks green onions, cut into 3" long strips
1/4 cup cornstarch
2 medium potatoes, sliced
10 pcs sibuyas tagalog (red onion)
1 pouch (200 g) mechado-caldereta recipe sauce


Directions:
1. Marinate fish in 1 tbsp calamansi juice, 1/3 tsp iodized salt (or 1 tsp rock salt) and 1/8 tsp pepper for 15 minutes. On one end of each fish slice, place 1 carrot and 3 green onion strips. Roll and secure ends with toothpick. Do the same for the rest of the fish slices, carrot and green onions. Coat fish with cornstarch, then fry until golden brown. Set aside.
2. Simmer potatoes and sibuyas tagalog in 1 to 1 1/2 cups water until cooked. Add recipe sauce, 3/4 tsp iodized salt (or 2 tsp rock salt) and 3/4 tsp sugar. Simmer for 10 minutes, then add fish. Simmer for 5 minutes.

Makes 6 servings.
Excellent source of Vitamin B1 - prevents beri-beri.


Source: #355, Del Monte Kitchenomics

Afritada

Ingredients:
400 g pork pigue or chicken, cut up
2 small potatoes, cut into chunks
1 small carrot, cut into chunks
1/3 cup cooked or frozen green peas
100 g baguio beans, sliced
1 small red bell pepper, cut into strips
1 pouch (200 g) menudo, estofado, and afritada recipe sauce


Directions:
1. Simmer pork or chicken in 1 to 1 1/2 cups water with 1 tsp iodized salt (or 1 tbsp rock salt) for 20 minutes or until meat is tender.
2. Add potatoes and carrot. Cook for 10 minutes.
3. Add green peas, baguio beans, bell pepper and recipe sauce. Cook for another 5 minutes.

Makes 5 servings.
It is an excellent source of Vitamin A - for good eyesight.


Source: #644, Del Monte Kitchenomics

Kenchi Caldereta

Ingredients:
400 g (2 slices) beef kenchi (shank), cut into chunks
2 medium (200 g) potatoes, cut into chunks
1 siling labuyo (chili pepper)
1 pouch (200 g) mechado-caldereta recipe sauce
1/4 cup liver spread
1/3 cup cooked or frozen green peas
1 small red bell pepper, cut into strips


Directions:
1. Simmer kenchi in 1 1/2 to 2 cups water with 3/4 tsp iodized salt (or 3/4 tbsp rock salt) for 1 hour or until tender.
2. Add potatoes and siling labuyo (chili pepper). Simmer until potatoes are tender.
3. Add recipe sauce, bell pepper, green peas and liver spread.
4. Cook for another 5 minutes.

Makes 5 servings.
High in Potassium - for proper muscle and nerve functioning.


Source: #632, Del Monte Kitchenomics

Arroz Cubana Kitchenomica

Ingredients:
4 cloves garlic, crushed
1 medium onion, sliced
150 g ground pork
1 medium (1/4 kg) camote (sweet potato), diced
1 pouch (200 g) tomato sauce
1/4 cup raisins
1/3 cup cooked or frozen green peas
5 cups hot cooked rice
5 fried eggs
3 medium saba bananas, each sliced diagonally into 5 and fried


Directions:
1. Saute garlic, onion and pork. Add camote. Cook for 5 minutes or until light brown. Add tomato sauce, raisins, 1 1/4 tsp iodized salt (or 1 1/4 tbsp rock salt) and 1/4 tsp pepper. Cook for 10 minutes. Add peas. Set aside.
2. Mold or scoop 1 cup cooked rice on individual plates. Arrange sauteed meat mixture and fried saba around the rice. Top with egg.

Makes 5 servings.
Excellent source of Vitamin B2 - essential for red blood cell formation.
Camote serves as extenders.


Source: #742, Del Monte Kitchenomics

Fiesta Fruit Vegetable Salad

Ingredients:
1 can (439 g) fiesta fruit cocktail, drained (reserve syrup)
1 large (300 g) sayote
30 pcs (200 g) baguio beans
1/2 (150 g) chicken breast

Dressing:
1/3 cup mayonnaise
2 tbsp fiesta fruit cocktail syrup
1/4 cup all-purpose cream
1 tsp calamansi (philippine lemon) juice
1/4 tsp paprika (optional)
3/4 tsp iodized salt


Directions:
1. Cook chicken, sayote and baguio beans in fiesta fruit cocktail syrup with 1 cup water. Remove vegetables when tender. Continue cooking chicken until tender.
2. Pare and core sayote, then cut into tidbits. Cut baguio beans 1" long, and flake chicken meat. Mix with fiesta fruit cocktail.
3. Combine all ingredients for dressing. Mix well. Add to the fruit-vegetable mixture. Blend well. Chill until ready to serve.

Makes 8 servings.
It contains 41% RDA - for Vitamin C.
Vegetables serve as extenders.


Source: #517, Del Monte Kitchenomics

Chicken-Carrot Spaghetti

Ingredients:
175 g spaghetti noodles, cooked per package directions
2 cloves garlic, minced
1 small onion, chopped
100 g ground chicken meat (or 1/2 small chicken breast, deboned and chopped)
1 small (100 g) carrot, coarsely grated
1 can (300 g) sweet style spaghetti sauce


Directions:
1. Saute garlic, onions, chicken and carrots. Cook for 3 minutes. Add spaghetti sauce, 1/3 cup water and 1/2 tsp rock salt. Simmer for 5 minutes.
2. Pour over or mix with cooked spaghetti. Top with grated cheese, if desired.

Makes 5 servings.
It is 71% more Vitamin A than the regular spaghetti sauce.
Carrot serves as meat extender.


Source: #579, Del Monte Kitchenomics