Pizza quesadillas ingredients 1/2 cup pizza sauce 6 7-inch flour tortillas 2 cups shredded Monterey Jack cheese

ese with jalapeno peppers or Monterey Jack cheese (8 ounces) 1/3 cup finely chopped pepperoni 3 tablespoons sliced pitted ripe olives directions 1. Spread some of the pizza sauce on half of each tortilla. Sprinkle Monterey Jack cheese atop pizza sauce on each tortilla. Top with pepperoni and olives. Fold tortillas in half; press down edges gently. 2. In a large skillet or griddle cook tortillas, 2 or 3 at a time, over medium heat about 4 minutes or until cheese melts, turning once. 3. Cut each tortilla into three triangles. Makes 9 appetizer servings. Popcorn ingredients 4 cups hot air-popped popcorn 1/2 cup freshly grated Parmesan cheese Cayenne pepper to taste directions Toss popcorn with Parmesan and cayenne to taste. Swirled Cheesecake brownies 24 bars Active Time: 25 minutes Total Time: 2 hours (including cooling time) Nutrition Profile Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight |
Ingredients

Cheesecake topping

4 ounces reduced-fat cream cheese, (Neufchatel) 1/4 cup sugar 1 large egg 1 tablespoon all-purpose flour 1 tablespoon nonfat plain yogurt 1/2 teaspoon vanilla extract 2/3 cup whole-wheat pastry flour 1/2 cup unsweetened cocoa powder 1/4 teaspoon salt 1 large egg 2 large egg whites, or 4 teaspoons dried egg whites (see Ingredient note), reconstituted according to package directions 1 1/4 cups packed light brown sugar

Brownie layer

1/4 cup canola oil 1/4 cup strong (or prepared instant) coffee, or black tea 2 teaspoons vanilla extract Preparation 1. Preheat oven to 350 F. Coat a 7-by-11-inch brownie pan or baking pan with cooking spray. 2. To prepare topping: Place cream cheese in a small mixing bowl and beat with an electric mixer until smooth and creamy. Add sugar and beat until smooth. Add egg, flour, yogurt and vanilla; beat until well blended. 3. To prepare brownie layer: Whisk whole-wheat flour, cocoa and salt in a bowl. Place egg, egg whites and brown sugar in a large bowl and beat with the electric mixer on medium speed until smooth. Add oil, coffee (or tea) and vanilla; beat until well blended. Add the dry ingredients and beat on low speed just until well blended, stopping once to scrape down the sides. 4. Scrape about half of the brownie batter into the prepared pan. Slowly pour the topping evenly on top. Drop the remaining brownie batter in large dollops over the topping. Draw the tip of a sharp knife or skewer through the two batters to create a swirled effect. 5. Bake the brownies until the top is just firm to the touch, about 20 minutes. Let cool completely in the pan on a wire rack. Coat a knife with cooking spray and cut into 24 bars. Tips & Notes Make Ahead Tip: The brownies will keep, covered, in the refrigerator for up to 2 days. (Alternatively, bake brownies in an 8 1/2-by-12 1/2 -inch foil pan, wrap well and store in the freezer for up to 3 months.) Bring to room temperature and cut into bars shortly before serving. Ingredient Note: Dried egg whites are convenient in recipes like this one because you don't have to figure out what to do with 4 egg yolks. Look for powdered brands like Just Whites in the baking aisle or natural-foods section or fresh pasteurized whites in the dairy case of most supermarkets. Nutrition

Per bar: 105 calories; 4 g fat ( 1 g sat , 2 g mono ); 21 mg cholesterol; 16 g carbohydrates; 2 g protein; 1 g fiber; 54 mg sodium; 45 mg potassium. Carbohydrate Servings: 1 Exchanges: 1 other carbohydrate, 1/2 fat

Bev's Chocolate Chip Cookies

About 2 1/2 dozen cookies Active Time: 10 minutes Total Time: 35 minutes Nutrition Profile Diabetes appropriate | Low carbohydrate |
View Our Nutrition Guidelines Ingredients 3/4 cup rolled oats 1 cup whole-wheat flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup butter, softened

1/4 cup canola oil 1/3 cup granulated sugar 1/3 cup brown sugar 1 large egg 1 teaspoon vanilla extract 1 cup chocolate chips

Preparation 1. Preheat oven to 350F. Coat 2 baking sheets with cooking spray. 2. Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips. 3. Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely. Tips & Notes Make Ahead Tip: Store in an airtight container for up to 3 days or in the freezer for up to 2 months. Nutrition

Per cookie: 99 calories; 5 g fat ( 2 g sat , 2 g mono ); 11 mg cholesterol; 12 g carbohydrates; 1 g protein; 1 g fiber; 64 mg sodium; 55 mg potassium. Carbohydrate Servings: 1 Exchanges: 1/3 starch, 1/3 other carbohydrate, 1 fat

No-Bake Cookies
4 servings, 2 cookies each Active Time: 10 minutes Total Time: 10 minutes Nutrition Profile Low cholesterol | Low sodium | High fiber |

View Our Nutrition Guidelines Ingredients 8 whole-wheat graham cracker squares, finely ground 1/4 cup raisins 1/4 cup smooth natural peanut butter 2 tablespoons plus 2 teaspoons honey 4 teaspoons unsweetened coconut Preparation 1. Combine ground whole-wheat graham crackers, raisins, peanut butter and honey in a small bowl. Pat into 8 cookies and press lightly in coconut. Nutrition

Per serving: 313 calories; 13 g fat ( 2 g sat , 0 g mono ); 0 mg cholesterol; 46 g carbohydrates; 7 g protein; 4 g fiber; 284 mg sodium; 82 mg potassium. Nutrition Bonus: Fiber, protein, potassium. Carbohydrate Servings: 3 1/2 Exchanges: 3 other carbohydrate, 2 1/2 fat

Rocky Road Brownies 16 (2-inch) brownies Active Time: 20 minutes Total Time: 3 hours (including cooling time) Nutrition Profile Healthy weight | Low sodium | Low cholesterol | Low calorie |

View Our Nutrition Guidelines Ingredients 1 cup less 1 tablespoon all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt 4 1/2 tablespoons unsalted butter 1/2 cup plus 1 tablespoon unsweetened cocoa powder, preferably natural (see Note) 1 1/4 cups sugar 1 large egg 2 large egg whites 2 teaspoons vanilla extract 8 regular-size marshmallows 2/3 cup coarsely chopped walnuts or pecans 1/3 cup chopped bittersweet or semisweet chocolate or large chocolate chips Preparation 1. Line the bottom and sides of an 8-inch-square baking pan with parchment paper or foil coated with cooking spray. (Leave enough of an overhang to be able to lift the brownies out of the pan later with the liner.) If you dont plan to let the batter rest at the end of Step 3 before baking, position a rack in center of oven and preheat to 350F. 2. Thoroughly whisk flour, baking powder and salt in a small bowl. 3. Melt butter in a medium saucepan until sizzling. Remove from the heat and stir in cocoa, then sugar. (The mixture will look like a mass of very dark brown sugar.) Add egg, egg whites and vanilla. Stir briskly until smooth and glossy. Stir in the flour mixture until just incorporated. Then stir briskly for about 50 strokes. Scrape the batter into the prepared pan and spread it evenly. The batter will be very shallow in the pan. If you have time, cover the pan and refrigerate for a few hours or up to 12 hours. (This hydrates the cocoa powder and flour and brings all the flavors into sharper focus.) Remove from the refrigerator about 30 minutes before baking; preheat oven to 350F. 4. Quarter marshmallows with an oiled knife. Distribute the pieces over the batter, pressing them in. Distribute nuts and chocolate (or chips) around the marshmallows. 5. Bake the brownies until the marshmallows are golden brown, 25 to 35 minutes. (If you can find a place to test for doneness where there is no melted chocolate or marshmallow, a toothpick should come out with some moist, gooey batter clinging to it. Brownies in a metal pan will bake faster than those in a glass pan; if youre unsure, bake a few minutes longer to make sure the brownies are done in the middle.) Let cool completely in the pan on a wire rack for about

2 hours. Lift the ends of the pan liner and transfer to a cutting board. Cut into 16 brownies. Tips & Notes Make Ahead Tip: Prepare through Step 3; refrigerate for up to 12 hours. Store brownies in an airtight container for up to 2 days. Note: Cocoa powder comes in two styles: natural and Dutch-processed. Dutchprocessed cocoa has been treated with alkali, or "Dutched," to neutralize the natural acidity of cocoa, while natural has not. For this recipe, we prefer the taste of natural cocoa powder, although either type can be used. Nutrition

Per brownie: 190 calories; 8 g fat ( 3 g sat , 2 g mono ); 22 mg cholesterol; 29 g carbohydrates; 19 g added sugars; 3 g protein; 2 g fiber; 60 mg sodium; 89 mg potassium. Carbohydrate Servings: 2 Exchanges: 2 carbohydrate (other), 2 fat

Baked Crispy Chicken

Ingredients: 1 chicken, cut into pieces 1 cup cornflake crumbs (unsweetened or use crackers, bread crumbs) 1/2 teaspoon ground pepper 1 teaspoon salt 1/2 cup evaporated milk, undiluted Directions: 1. Preheat oven to 350F. 2. On a sheet of wax paper combine the cornflake crumbs, salt and pepper. 3. Place evaporated milk into a shallow bowl and dip the chicken in it, then roll in seasoned crumbs. 4. Place chicken skin side up, in a baking pan. 5. Bake uncovered for 1 hour, or until cooked through. Olive oil Garlic Chicken Ingredients: 2 teaspoons crushed garlic 1/4 cup olive oil 1/4 cup dry bread crumbs

1/4 cup grated Parmesan cheese 4 skinless, boneless chicken breast halves Directions: 1. Preheat oven to 425 degrees F. 2. Warm the garlic and olive oil together in a small pan to blend the flavors. 3. In a separate dish, combine the bread crumbs and Parmesan cheese. 4. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. 5. Place in a shallow baking dish. 6. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear. Ham and Egg Wrap
What You Need 1 whole egg 3 egg whites 6 slices OSCAR MAYER Deli Fresh Smoked Ham, chopped 2 whole wheat tortillas (8 inch) 1/4 cupKRAFT 2% Milk Shredded Cheddar Cheese Make It 1. Beat whole egg, egg whites and ham until well blended. Heat nonstick skillet sprayed with cooking spray on medium-high heat. Add egg mixture; cook 3 min. or until set, stirring occasionally. 2. Spoon egg mixture down centers of tortillas; top with cheese. Fold in opposite sides of each tortilla, then roll up burrito-style. Kraft Kitchen Tips Substitute Substitute 1 cup cholesterol-free egg product for the whole egg and 3 egg whites. Start your morning right with this tasty wrap that's a good source of calcium from the cheese. 1-1/2 Starch,2 Meat (L),1/2 Fat

Unang Hirit Recipes

Pasta Carbonara
1 sprig (2 g) parsley, snipped 1 tbsp (18 g) grated cheese 1 pouch (200DEL MONTE Carbonara Pasta Sauce g) 2 strips (50 g) bacon, fried until crisp crumbled (reserve drippings) 175 g (175DEL MONTE g) Spaghetti 2 tbsp (30 g)butter

1. HEAT 1 tsp bacon drippings, butter, 1/4 cup water and DEL MONTE Carbonara Pasta Sauce for 8 minutes, with continous stirring. Season with salt and pepper to taste. Add bacon and parsley. Combine with cooked spaghetti, bacon, cheese and parsley. Baked White Macaroni Excellent source of Niacin - promotes normal digestion and healthy skin.
2 tbsp (18 g) grated quick cooking cheese 1 tbsp (3 g) snipped parsley 1 pouch (200DEL MONTE Gourment Sauce g) Carbonara 2 pc (52 g) frankfurters, chopped 1/4 kg (250 g) ground pork 1 pc (50 g) medium onion, sliced 4 cloves (5 g)garlic, crushed 1/4 kg (250DEL MONTE Elbow Macaroni, g) cooked

1. SAUT garlic and onion in 2 tbsp oil. Add ground pork and continue sauting until brown. Add frankfurters. Season with 1/2 tsp iodized fine salt ( or 1/2 tbsp iodized rock salt). 2. ADD DEL MONTE Gourment Sauce. Simmer for 5 minutes. Add half of the parsley. 3. COMBINE two thirds of sauce mixture with cooked DEL MONTE Elbow Macaroni. Place in a square pan. Top with the remaining sauce, cheese and parsley. Bake at 350F until cheese melts

Fruity Buko Ice Candies Has Calcium- for strong bones and teeth Makes 18 pieces
1 1/2 tsp (6.75) vanilla extract 1 3/4 cups fresh milk (428.05) 3/4 to 1 cup (298sweetened condensed g) milk 1 pc (376 g) buko, meat shredded 1 can (850DEL MONTE Fiesta Fruit Cocktail, drained (reserve 5 g) tbsp syrup) 18 pcice candy bags (1-3/4 x 10)

1. COMBINE milk, vanilla, buko, condensed milk and fruit cocktail syrup. 2. FILL each ice candy bag with DEL MONTE Fiesta Fruit Cocktail, then fill with milk mixture. Freeze overnight

Meatballs Surprise Excellent source of Vitamin C - helps fight common infections Makes 8 servings
Rated by Kitchenomics Members

1 can (234 g) DEL MONTE Pineapple Chunks, include syrup 2 tbsp (18 g) cornstarch, dissolved in 3 tbsp water 1 pc (50 g) medium red bell pepper, cut into squares 2 stalks (40 g) celery, cut 1" long 1 pc (150 g) medium carrot, sliced 1 cup (240 g) water 6 tbsp (90 g) sugar

2 tbsp (30 g) DEL MONTE Red Cane Vinegar 3 tbsp (39 g) DEL MONTE Banana Ketchup 1 pouch (115DEL MONTE Original Style Tomato g) Sauce

1 pc (50 g) egg 1/2 cup (55bread crumbs, chopped g) 2 stalks (30green onions, chopped g) 1 pc (50 g) medium onion 1/4 cup (2 g) chopped carrot, peeled and chopped 50 g (50 g) shrimps 1/4 kg (250ground pork g) 24 pc (216 g)quail eggs, hard boiled and shelled

1. COMBINE ingredients for meatballs. Season with 1/3 tsp iodized fine salt or (1 tsp iodized rock salt) and 1/4 tsp pepper. Mix thoroughly. Coat each quail egg with 1 tbsp of meat mixture. Shape into balls. Deep fry until golden brown. Set aside.

2. SAUCE: Combine first 6 ingredients. Bring to a boil. Add remaining ingredients and salt to taste. Cook until thick. Pour over meatballs.