Going lean and green
MANILA, Philippines - Break free from the fried and fatty, it’s time to go green and get lean. Delight in these healthy treats only from San Miguel Great Food Club. Take time to savor these low-fat dishes that are so rich in flavor and nutrients. With these light and high-in-fiber recipes, you will surely make your mealtime with the family nutritionally worthwhile!
Mango Salad
Ingredients:
200 gms. assorted lettuce greens
2 pcs. mango, peeled and sliced into bite-sized pieces
1-200g pack Purefoods Honeycured Classic Bacon, chopped and fried
1/2 cup store-bought salted pili nut, toasted
1 cup fresh strawberries, cut into bite-sized pieces (use any fruits in season or available)
Dressing:
1/2 cupcorn oil
1/2 cupolive oil
1/2 cupwhite wine vinegar
1/2 cupmaple syrup
1/2 cupmango bits
Procedure:
Wash lettuce and pat dry. Cut into serving pieces. Set aside.
For the dressing combine all ingredients in a blender or food processor and pulse until well blended. Toss salad greens in dressing. Place in a serving plate and top with mangoes, fried bacon bits, nuts and fruits.
Makes 6– 8 servings.
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Potato-Leek Soup
Ingredients:
1/4 cups Magnolia Gold Lite
3 cups potatoes, cubed
1/3cup onions, white, chopped
1/2 cup leeks, sliced
4 cups chicken stock
1 cup Magnolia Pure Fresh Low Fat Cow’s Milk
1/2 cup store-bought plain yoghurt
1 cup store-bought whole wheat croutons
Procedure:
Melt margarine in a saucepan. Saute onions, leeks and potatoes. Pour chicken stock and let simmer. Cook until potatoes are tender. Transfer to a blender and process until mixture becomes smooth. Return to saucepan and add milk. Let simmer slightly. Serve with a dollop of yoghurt and topped with croutons.
Makes 5 servings.
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Chicken Hotdog Sandwich With Malunggay Pesto Sauce
Ingredients:
Pesto:
50 gms. fresh malunggay leaves
1/3 cupolive oil
2 tsps. minced garlic
2 tbsps.cashew nuts
3 tbsps.Parmesan cheese
1/4 tsp salt
pinch ground white pepper
1-250g pack Purefoods Chicken Hotdog
6 pcs. mini baguette or hotdog buns
Procedure:
To make the pesto: Wash malunggay leaves well. Pat dry before using. Combine all ingredients in a food processor. Puree until smooth. Adjust seasoning according to taste.
Cook hotdogs with some water over medium heat for 3-5 minutes. Put in buns then drizzle some malunggay pesto. Serve.
Serves 6.
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Pan-Fried Chicken With Creamy Chive Sauce
Ingredients:
4pcs.Magnolia Chicken Station Chicken Breast Fillet, skin and fat removed
1tsp.salt
1/4 cup + 1 tbsp. Baron All Purpose Flour
2tbsps. olive oil
2pcs.shallots, finely chopped
¼ cup white wine
1cupwater
1/3cup sour cream
1/2 tbsp. mustard
1/4 cup chives, chopped
Procedure:
Place chicken breasts in between two sheets Glad Cling Wrap then gently pound with a meat mallet to evenly flatten the chicken, about 1/2” thick. Season chicken pieces with salt then dredge with 1/4 cup flour. Shake off excess flour.
Heat olive oil in a non stick frying pan. Pan fry chicken until golden brown. Transfer browned chicken to a plate. In the same pan, sauté shallots until browned. Add remaining 1 tbsp flour. Add white wine then let simmer to cook off alcohol. Scrape the brown bits off the bottom of the pan. Add water and let simmer until slightly thickened. Season with salt and pepper. Remove from heat then stir in sour cream, mustard and chives. Pour over chicken just before serving. Serve with some roasted potatoes and beans.
Serves 4.
