To crush the cornflakes, place them inside a zipper-lock bag and use a rolling pin or the bottom of a large

skillet to break them into fine crumbs. Vegetable oil spray 1/4 cup all-purpose flour 3 large egg whites 5 cups (5 ounces) Kellogg's Corn Flakes cereal, finely crushed 1 1/2 pounds boneless, skinless chicken breasts, trimmed of all visible fat, cut into 1-inch pieces 1 2/3 cups water 1/3 cup low-sodium soy sauce 1/4 cup apricot jam 3 tablespoons hoisin sauce 2 tablespoons cornstarch 1 tablespoon balsamic vinegar 2 teaspoons canola oil 4 garlic cloves, minced 1 tablespoon grated fresh ginger 1/4 teaspoon red pepper flakes 1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Line rimmed baking sheet with aluminum foil, top with wire rack, and spray rack with oil spray. Spread flour into shallow dish. Whisk egg whites until foamy in second shallow dish. Spread Corn Flakes crumbs into third shallow dish. Pat chicken dry with paper towels. Working in batches, dredge chicken in flour, dip in egg whites, then coat with Corn Flakes, pressing gently to adhere; lay on prepared wire rack.

2. Spray chicken with oil spray. Bake until chicken registers 160 degrees and coating is brown and crisp, 12 to 15 minutes.

3. Meanwhile, whisk water, soy sauce, apricot jam, hoisin, cornstarch, and vinegar together in bowl. Heat oil in 12-inch skillet over medium heat until shimmering. Add garlic, ginger, and pepper flakes and cook until fragrant, about 1 minute. Whisk in soy sauce mixture, bring to simmer, and cook until thickened, about 2 minutes. Remove from heat, cover, and keep warm.

4. When chicken is cooked, return sauce to simmer over medium-low heat. Add cooked chicken and toss to coat. Serve. Per serving: Cal 490, Fat 8g, Sat Fat 1.5g, Chol 110mg, Carb 62g, Protein 44g, Fiber 2g, Sodium 1410mg

Baked Butternut Squash Chips with Sage (makes 3-4 servings)

Ingredients: 1 medium butternut squash, skin removed and sliced into thin slivers

5-6 leaves fresh sage (about 1 tbsp dried), chopped fine 1 tbsp olive oil salt and pepper to taste

Directions 1. 2. 3. 4. In a large sauce pot, boil the squash slices for 2 minutes and remove from water. In a large bowl, pat the squash dry gently with a towel and then toss with olive oil. Place the squash on a parchment lined baking tray and top with salt, pepper and sage. Bake for 20 minutes in a preheated 375F oven, turning once after 10 minutes. Remove from the oven once they start looking browned and a little crispy.

Chicken Mushroom Spaghetti If you're picky eaters, refuse to eat vegetables, try Del Monte Filipino Style Tomato Sauce with MMK (Munggo, Malunggay, and Kalabasa). Del Monte Filipino Style Tomato Sauce with MMK provides your kids the complete serving of vegetables they need (in every meal) in an enjoyable way. It is the most nutritious tomato sauce, with the added nutrients of 3 of the most nutritious vegetables in the country - malunggay, munggo, kalabasa. The sauce alone fulfills the required serving of vegetables in a meal. Try this! WHAT YOU WILL NEED: 1 pack (175 g) DEL MONTE Spaghetti (Merienda Pack), cooked 1 pouch (250 g) DEL MONTE Filipino Style Spaghetti Sauce with MMK 1/4 cup (25 g) grated cheese 150 grams ground chicken meat 1 pc (50 g) medium onion, chopped 1/4 cup (50.25 g) sliced mushroom 1/4 tsp (1.75 g) iodized fine salt 1/4 tsp (.75 g) pepper HERE'S HOW: 1. SAUTE onion, chicken and mushroom for 5 minutes. Add DEL MONTE Spaghetti Sauce, salt and pepper. Cover and simmer for 5 minutes. 2. POUR over cooked DEL MONTE Spaghetti. Top with grated cheese.

Pineapple Stuffed Chicken Glam up your main course with this tender roasted and yummy Pineapple Stuffed Chicken, made juicier with DEL MONTE Pineapple Chunks WHAT YOU WILL NEED: 1 pc (1250 g) whole dressed chicken, drained Stuffing: 2 tbsp (30 g) butter 2 pc (60 g) bread slices, cut into cubes 2 cloves (10 g) garlic, minced 2 stalks (70 g) celery, diced 1 can (234 g) DEL MONTE Pineapple Chunks, drained, reserve syrup 1 pc (194 g) green apple, pared and diced 3 tbsp (39 g) raisins Marinade: 2 packs (36 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning

sauce 1 can (234 g) DEL MONTE Crushed Pineapple (200 g) juice of 1 orange 1 tsp (4 g) ginger, grated 1 tsp (7 g) honey 2 tsp (4.8 g) cornstarch HERE'S HOW: 1. PREHEAT oven to 375F. 2. MARINATE chicken, including inside cavity, for 1 hour in the refrigerator. 3. SAUT bread cubes in butter until toasted. Add garlic and celery. Cook for 2 more minutes. Remove from flame and combine with apple, DEL MONTE Pineapple Chunks and raisins. Stuff chicken with mixture. Truss chicken to keep its shape. 4. PLACE on wire rack of roasting pan and bake for 1 hour and 20 minutes. Brush with butter on the last 5 minutes of baking. Reserve drippings. 5. COMBINE drippings with sauce ingredients. Simmer until thickened. Serve with chicken.

Feel Good Chicken Soup Preparation Time: 15 minutes Cooking Time: 20 minutes Servings: 6-8 WHAT YOU WILL NEED: 1 tbsp butter 1 medium onion, chopped 100g chicken breast fillet, cubed 1 cup canned cheek peas, skinned cup shitake mushrooms 1 stalk celery, chopped 1 cup NESVITA Pro-weight Management dissolve in 1 liter water 2 11g MAGGI Chicken Broth Cube Salt and pepper to taste 1 medium red bell pepper, chopped HERE'S HOW: 1. 2. 3. 4. 5. Heat butter, saut onion until limp. Stir in chicken and cook until chicken turns white in color. Add cheek peas. Cook for another 2 minutes. Stir in mushroom and celery. Pour in NESVITA and simmer. Season with MAGGI Chicken Broth Cube, salt and pepper. Garnish with bell pepper before serving. Serve hot.

Chicken Sweet 'n Sour WHAT YOU WILL NEED: 1 can (20 oz.) Dole pineapple chunks 1 pound boneless, skinless chicken breasts Salt and pepper to taste 1 tablespoon vegetable oil 2 carrots, thinly sliced 1 green or red bell pepper, seeded, chunked 1 medium onion, chunked 1 clove garlic, minced 1/2 cup ketchup

1/3 cup packed brown sugar 1 tablespoon cornstarch 1 tablespoon soy sauce 1 teaspoon ground ginger Grated peel and juice from 1 lemon 3 cups hot cooked rice HERE'S HOW: 1. Drain pineapple, reserve juice. 2. Cut chicken into bite-size pieces. Season with salt and pepper. In large nonstick skillet, brown chicken in oil, in two batches, if necessary. Reduce heat. Add carrots, bell pepper, onion and garlic. Cover, simmer 5 minutes. 3. Combine reserved juice, ketchup, brown sugar, cornstarch, soy sauce, ginger, lemon peel and lemon juice. Stir into skillet. Cover, simmer 5 minutes longer. Stir in pineapple until heated through. Serve with rice.

Nutrition Goal: Low fat; saturated fat free; low cholesterol; good source of fiber; rich in Vitamin A and C. Chicken, Broccoli & Pineapple Stir-Fry

WHAT YOU WILL NEED: 2 teaspoons olive oil 1/2 pound boneless, skinless chicken breasts, cut in strips 1 medium Onion, thinly sliced 1 tablespoon finely chopped fresh ginger 2 cloves garlic, finely chopped 1 cup low sodium chicken broth 1/4 cup lite soy sauce 1 tablespoon cornstarch 1/2 teaspoon anise seed, crushed 1/4 teaspoon ground cinnamon 2 cups broccoli, cut into florets 1 red bell pepper, cut into chunks 2 cups fresh pineapple, cut into chunks HERE'S HOW: 1. Heat oil in non-stick wok or large skillet. Add chicken; stir-fry 5 minutes. Remove to bowl. Add onion, ginger and garlic to same pan; stir-fry 2 minutes. 2. Combine broth, soy sauce, cornstarch, anise seed and cinnamon; add to same pan. Add broccoli and bell pepper. Cover, cook 2 to 3 minutes or until broccoli is tender-crisp. Stir in pineapple and chicken. Heat through. Nutrition Goal: Low saturated fat; rich in Vitamin A and C.