• Turkey Bacon Wrapped Asparagus

Ingredients

• 2 teaspoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 1/2 cups frozen corn kernels, thawed
• 1 (10-ounce) package frozen lima beans, thawed
• 1 pint grape tomatoes, halved
• 1 1/4 pounds large sea scallops (about 16)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Directions

• Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, about 2 minutes.
• Add the garlic and cook for 1 minute more. Stir in the corn, lima beans, and tomatoes and cook, stirring occasionally, until the vegetables are tender, about 7 minutes.
• Spray a large nonstick skillet or grill pan with cooking spray, and preheat it over medium-high heat.
• In the meantime, prepare the scallops. Pat them dry and season them with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Add the scallops and cook until the inside is opaque, 5 to 6 minutes, turning once.
• Serve vegetables topped with grilled scallops.

Ingredients

• 2 teaspoons canola oil
• 1 small onion, sliced
• 1 clove garlic, minced
• 1 teaspoon minced ginger
• 1 head napa cabbage, cleaned and sliced
• 1 cup chicken sliced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons toasted sesame oil

Directions

• In a large saute pan over medium-high heat, add the canola oil and heat.
• Add the onion, garlic and ginger and saute, stirring, for 1 minute.
• Add chicken and cook until brown.
• Add the cabbage and cook until just starting to wilt, about 2 minutes.
• Add the soy sauce and rice vinegar and stir well and cook just until cabbage is wilted, about 3 minutes.
• Remove from heat and drizzle with the sesame oil.

• Beef Mechado (Beef Stew)

• Beef Nilaga ( Beef Soup)

• Roast Beef in Slow Cooker

• Roast Beef with Onion Soup Mix Powder

• Roast Beef with Dijon Mustard

• Beef Steak (Filipino Style)

• Beef Chili

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced (1 cup)
• 1 red bell pepper, diced (1 cup)
• 2 carrots, diced (1/2 cup)
• 2 teaspoons ground cumin
• 1 pound extra-lean ground beef (90 percent lean)
• 1 (28-ounce) can crushed tomatoes
• 2 cups water
• 1 chipotle chile in adobo sauce, seeded and minced
• 2 teaspoons adobo sauce from the can of chipotles
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper
• 1 (15.5-ounce) can black beans, drained and rinsed
• 1 (15.5-ounce) can kidney beans, drained and rinsed
• 1 (15.5-ounce) can pinto beans, drained and rinsed

Directions

• Heat the oil in large pot over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes.
• Add the cumin and cook, stirring, for 1 minute.
• Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink.
• Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Cook, partially covered, stirring from time to time, for 30 minutes.
• Stir in the beans and continue cooking, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.

Ingredients

• 12 asparagus spears
• 1 1/2 teaspoons extra-virgin olive oil
• 12 turkey bacon
• 12 chives, optional

Directions

• Pre-heat the oven to 400 degrees F.
• Break the woody end off each asparagus spear and peel the outermost layer off the lower 3/4 of the spear with a vegetable peeler.
• Place asparagus on a large plate, drizzle with the olive oil and toss gently so the oil is evenly distributed.
• Wrap one strip of turkey around each asparagus spear, leaving the tips of the asparagus unwrapped. If using, tie a blade of chive around each wrapped spear. Place the wrapped asparagus on baking tray and bake for 12 minutes, turning once.

Ingredients

• 1 tablespoon olive oil
• 3 cloves minced garlic
• 1 red bell pepper, cleaned, seeded and cut into strips (6 ounces)
• 1/2 pound thin asparagus, trimmed and cut into 2-inch pieces
• 1 cup sliced button mushrooms (4 ounces)
• 1 cup grape or cherry tomatoes, sliced in 1/2 (6 ounces)
• 1 cup low-sodium chicken stock
• 1/2 cup 1 percent milk
• 1 tablespoon all-purpose flour, dissolved in 3 tablespoons water
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 large carrot (6 ounces) peeled and sliced into strips with a peeler (about 2 cups carrot ribbons)
• 3/4 pound whole-wheat linguine
• 1/2 cup (1 1/2 ounces) grated Parmesan
• 2 tablespoons chopped parsley leaves
• 1/4 cup shredded basil leaves

Directions

• Heat the oil in a large saute pan over medium-high heat. Cook garlic until soft, about 1 minute.
• Add peppers and cook until they begin to soften, about 3 minutes.
• Add mushrooms, asparagus and tomatoes and cook until softened, an additional 5 minutes.
• Stir in flour and cook for 1 minute more. Add chicken stock, milk, salt and pepper and bring to a boil; reduce to a simmer and cook until liquid has thickened slightly, about 5 minutes.
• Stir in carrot strips.
• Meanwhile, cook pasta according to package directions; drain, reserving 1/2 cup pasta water.
• Toss pasta with vegetables and sauce.
• Add pasta water, if necessary, to loosen mixture. Serve garnished with Parmesan, parsley and basil.

Ingredients

• 1 ½ cup Italian bread crumbs
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 egg whites
• 1/2 cup skim milk
• 1/2 cup all-purpose flour
• 4 (6 ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness
• Olive oil cooking spray
• 1 jar good-quality marinara sauce (about 3 1/2 cups)
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
• 2 tablespoons (1/2-ounce) shredded Parmesan

Directions

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk the egg whites and milk together. In another bowl stir together the flour, and  1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.
• Increase oven temperature to 400 degrees. Place breaded breasts in a glass baking dish and spray on each side with cooking spray, about 5 seconds total per side. Bake breasts until cooked though and crumbs are browned, about 15 minutes. Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.

• Chicken Afritada

• Greek Chicken

• Roast Chicken with Onion Soup Mix Powder

• Chicken Quesadilla

• Chicken Chopseuy

• Chicken Adobo

• Roast Chicken

• Tinolang Manok (Chicken Stew)

Ingredients

• 1 tablespoon canola oil
• 1/2 cup halved onion, sliced
• 4 stalks celery
• 1 cup of chopped cabbage
• 1 bunch scallion, chopped fine
• 1 whole skinless chicken breast
• 3 cups water or chicken broth
• 1 (15 ounce) can bean sprout
• 1 (8 ounce) can water chestnuts

Sauce

• 3 tablespoons molasses
• 1/2 cup soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon flour

Directions

• Pour oil into a preheat pan or wok.
• Add onions and celery.
• Cook until tender.
• Stir in chopped cabbage and scallions and cook for one minute.
• Remove vegetables from heat and set them aside.
• In a large sauce pan under medium heat, simmer chicken in water/broth until thoroughly cooked.
• Remove chicken from broth and set on a plate to cool.
• When cool enough to handle, remove chicken from bone and chop into 1 1/2 inch pieces.
• Add cooked vegetables and chicken to broth.
• Add (drained) bean sprouts and water chestnuts to broth.
• Sauce: Add all ingredients to a small bowl and whisk until smooth.
• Add to chicken/vegetables.
• Cook, stirring constantly over med/low heat until slightly thickened.
• Serve over rice or crispy Chinese noodles