REFRESHING CORNFLAKES TACO SALAD

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Servings: 4-6


Ingredients:

For the salad:
3 pieces tomatoes, seeded and diced
1 medium onion, diced
1 small head lettuce, shredded
1 small can pork and beans, drained, liquid reserved
1 cup NESTLÉ Cornflakes
For the meat sauce:
2 tbsp cooking oil
1 tbsp chopped garlic
1 small onion chopped
¼ kg ground beef
1 sachet 8g MAGGI MAGIC SARAP½ cup tomato sauce
¼ cup banana catsup
pork and beans reserved liquid
salt, sugar and pepper to taste

Procedure:

1. Assemble the salad ingredients on a salad bowl. Top with generous amount of cornflakes. Set aside.
2. To prepare the meat sauce: Heat oil. Sauté garlic and onion until limp. Stir in ground beef and cook until meat changes in color.
3. Season with MAGGI Magic Sarap. Pour in tomato sauce, banana catsup, and the reserved liquid from the pork and beans. Season with sugar and salt. Cook for another 10 minutes or until slightly thicken.
4. Drizzle prepared salad with the meat sauce and serve immediately.

Nutritional Content:
Calories: 249
Carbohydrates (g): 37.6
Protein (g): 11.3
Fats (g): 5.9




Good to Know: 
The recommended quantity of fiber for children 3 - 18 years old is the child's age plus 5.  Thus, a 5 year old child needs 10g of fiber daily.   A half cup of vegetable provides about 1 - 2 grams of fiber.

Good to Remember:

Keep a left-over pack of NESTLE Cornflakes on a dry and tightly covered container.  This will keep your cornflakes crunchy and fresh for your next consumption.

RASPBERRY DELIGHT SALAD

Preparation Time: 30 minutes
Cooking Time: 15 minutes (to roast garlic cloves)
Servings: 10-12


Ingredients:


Dressing:1/3 cup lemon juice
1/3 cup vinegar
2/3 cup raspberry conserve or jam
3 roasted garlic cloves, pressed
3 tablespoons roasted garlic oil
1 8g MAGGI Magic Sarap
pinch of black pepper 

Salad Mix:
8 cups mixed salad greens
½ cup NESTLÉ Cottage Cheese marinated in
½ tbsp MAGGI Magic Sarap1 cup stir-fried mushrooms
2 cups sliced cucumber
1 cup tomato wedges
1 cup apple wedges
½ cup walnuts




Procedure:
1. Process dressing ingredients in a blender until smooth. Cover and chill 2 hours.
2. In a bowl, toss ingredients of salad. Drizzle dressing over salad mix and serve immediately. Makes 10 - 12 servings.




Nutritional Content:
Calories: 115
Carbohydrates (g): 19
Protein (g): 3
Fats (g): 3


Good to Know: 
This salad is rich in fiber. Health experts recommend eating 25 - 35 grams of fiber daily.

MELON AND SHRIMP COCKTAIL

Preparation Time: 10 minutes
Cooking Time:
Servings: 6


Ingredients:
1/2 medium melon
1/2 medium honeydew

Dressing:
1/4 cup mayonnaise
1/2 cup NESTLE Cream
2 tbsp MAGGI Chili Sauce
1 tbsp MAGGI Savor Classic
1/2 kg medium prawns, cooked & shelled
prepared lettuce leaves
ground white pepper, to taste




Procedure:

1. Slice melon and honeydew halves into two pieces each. Pare off skin & slice into 1/2" wedges crosswise. Arrange in a platter and set aside to cool in the fridge. 2. Blend the next four ingredients in a bowl. Toss in about 4 tbsp of the dressing into prepared shrimps or just enough to coat shrimps well. 3. Arrange shrimps on a bed of lettuce along side melons and serve remaining dressing on melon. Serve chilled.

Nutritional Content:
Calories: 306
Carbohydrates (g): 17
Protein (g): 7
Fats (g): 24

LETTUCE CUPS

Preparation Time: 00:10
Cooking Time: 00:15
Servings: 8-10


Ingredients:
4 tbsp cooking oil
1/4 kg ground beef
2 squares tokwa, diced
1 cup grated carrots
1 cup grated Baguio beans
1 8g sachet MAGGI MAGIC SARAP
4 tbsp hoisin sauce combined with
2 tbsp water
200 g lettuce leaves
1/2 cup NESTLÉ Cottage Cheese, drained




Procedure:
1. Heat 2 tbsp oil and sauté beef with half of the MAGGI MAGIC SARAP. Set aside.
2. In the same pan, heat remaining oil and sauté tokwa and veggies until veggies are crisp-tender.
3. Stir in remaining MAGGI MAGIC SARAP.
4. Put in about 1/4 cup veggie mixture, 2 tbsp of sauteéd meat and a teaspoon of NESTLÉ Cottage Cheese onto a lettuce leaf. Top with hoisin sauce and serve.




Nutritional Content:
Calories: 97
Carbohydrates (g): 4
Protein (g): 9
Fats (g): 5


Good to Remember:
Beans are good sources of fiber, which promotes digestive health and relieves constipation.

PINEAPPLE PERSUASION

Preparation Time: 00:15
Cooking Time: 00:15
Servings: 6


Ingredients:
1/2 kg medium shrimps peeled deveined tails intact
1 cup long bean sprouts, blanched
1 cup finely chopped fresh pineapple
1/2 cup chopped red onion
1/4 cup chopped coriander leaves
1 tbsp thinly sliced finger chili
1/2 cup chopped water chestnuts

Dressing:
1 160g can NESTLE Cream
1/4 tsp sesame oil
1 tsp grated ginger




Procedure:
1.  Grill shrimps for 10 mins. until cooked. Set aside.
2.  Toss rest of the ingredients with grilled shrimps. Combine dressing ingredients and serve with the shrimp salad.




Nutritional Content:
Calories:
Carbohydrates (g):
Protein (g):
Fats (g):

THAI AMPLAYA SALAD

Preparation Time: 10 minutes
Cooking Time: 3 minutes
Servings: 6


Ingredients:
3 cups thinly sliced ampalaya
1/4 cup rock salt
1 tsp MAGGI MAGIC SARAP
1/3 cup cane vinegar
2 tbsp sugar
1/2 cup sliced onion
1/2 cup diced tomatoes
1/4 cup chopped wansoy
2 tbsp MAGGI Chili Sauce




Procedure:
1. Rub 1/4 cup rock salt into ampalaya, then blanch. Drain well.
2. Combine rest of the ingredients and toss well, with ampalaya. Best served with grilled meat or fish.




Nutritional Content:
Calories: 35.79
Carbohydrates (g): 8
Protein (g): 0.5
Fats (g): 0.200


Good to Remember:
Going meatless every now and then reduces the risk of coronary artery disease, aids in better digestion, and helps lower blood cholesterol levels.

JAPANESE VEGETABLE SALAD

Preparation Time: 00:20 Cooking Time: 00:00 Servings: 10-12 Ingredients: 3 medium cucumbers halved lengthwise, seeded and grated 3 medium carrots, peeled and grated 1 tbsp salt 1/3 cup crabstick 1 170g can NESTLE Cream1 tbsp vinegar 2 tbsp sugar 1/2 cup mayonnaise 1 tbsp. mustard Procedure: 1. Soak cucumber and carrots in salted water for about 10 min. Wash vegetables with tap water and drain very well in a colander. 2. Combine all ingredients for dressing in a bowl. Toss with the vegetables and crabmeat just before serving. Garnish with nori strips if desired. Nutritional Content: Calories: 116 Carbohydrates (g): 3.3 Protein (g): .5 Fats (g): 11.3 Good to Know:  Crabmeat is a good source of easily digested protein, with low amount of saturated fat. Good to Remember: Paint your plate. The more colorful your plate is the more nutrients and antioxidants they contain.

FUSS FREE CAESAR SALAD

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Servings: 6-8


Ingredients:
1 medium-sized lettuce, shredded
½ cup croutons
½ cup grated cheese
¼ cup fried, chopped bacon

Dressing: Combine-
1 egg yolk
¼ cup fried, chopped bacon
1 240g NESTLÉ Sour Cream
2 tbsp mustard
4 tbsp mayonnaise
2 tbsp lightly fried garlic
1 8g MAGGI MAGIC SARAP




Procedure:

1. Slightly toss lettuce and croutons with small amount of the prepared salad dressing, adding more if necessary to evenly coat prepared lettuce.
2. Sprinkle with grated cheese and bacon before serving.

Nutritional Content:
Calories: 362
Carbohydrates (g): 5
Protein (g): 6.9
Fats (g): 28.3


Good to Remember:
For fewer calories, substitute the chopped bacon with flaked chicken breast and the sour cream with plain yogurt.

GRILLED KESONG PUTI AND TOMATO SALAD

Preparation Time: 15 minutes
Cooking Time: 15 minutes to grill vegetables
Servings: 8

Ingredients:

Dressing: Combine-
1 sp chopped wansuy
½ cup corn oil
1 tbsp vinegar
1 tbsp kalamansi juice
1 sachet 8g MAGGI MAGIC SARAP1 tbsp hoisin sauce
salt
pepper to taste

Salad:
4 slices kesong puti (native cheese)
2 pcs cucumber, sliced into rounds
2 salad tomatoes, sliced into rounds
1 small head iceberg lettuce, shredded
1 pc salted egg, sliced
¼ cup sliced wansuy

Procedure:

1. Reserve around ¼ cup of the prepared dressing. Set aside.
2. Grill kesong puti, cucumber, and tomatoes while basting with the reserved dressing. Set aside.
3. Arrange lettuce in a bowl and top with grilled vegetables, salted egg slices, and wansuy. Drizzle with the remaining dressing.

Nutritional Content:

Calories: 197
Carbohydrates (g): 1.7
Protein (g): 3.2
Fats (g): 19.7 

Good to Know:

This salad is rich in fiber. Health experts recommend adults to eat 25 – 35 grams of fiber daily.

Good to Remember:
Add dressing to salad just before serving, unless directed otherwise in recipe. This prevents salad from becoming soggy.

COOL CURRY SALAD

Preparation Time: 00:00
Cooking Time: 00:00
Servings: 4-6

Ingredients:

1/2 cup mayonnaise
3/4 cups NESTLE All Purpose Cream
1 tbsp. calamansi juice
1 tsp. curry powder
2 tbsp. MAGGI Chilli Sauce
1 tsp. ginger grated
1 small onion minced
2 tsp. MAGGI Savor
salt to taste
1/2 kg. shrimps cooked shelled and sliced crosswise
1 piece green bell pepper cut into 1/2 inch cubes
1 piece red bell pepper cut into 1/2 inch cubes
2 cups cubed singkamas cubed
1 cup whole corn kernel
2 stalks celery cut into 1/2 inch thick diagonally
1/2 cup walnuts
lettuce leaves broken

Procedure:

1. Combine all ingredients for dressing and toss in shrimps and vegetables. 2. Chill thoroughly and serve on a bed of lettuce and top with walnuts.

Nutritional Content:

Calories: 416
Carbohydrates (g): 20
Protein (g): 21
Fats (g): 28

CHIVE UP SEAFOOD SALAD

Preparation Time: 00:20
Cooking Time: 00:20
Servings: 8-12

Ingredients:

1/2 kg mussels, steamed open and shelled
1/2 kg prawns, steamed and shelled
1/4 head of red cabbage, shredded ( about 3 cups)
1/2 head green cabbage, shredded (about 6 cups)
1 medium half-ripe mango (manibalang), diced

Dressing:
1 160g can NESTLE Cream
1 cup mayonnaise
1/4 cup chopped fresh chives
1/4 cup snipped fresh dill
1/2 cup finely chopped pickle relish
1 tsp grated ginger
1 tsp curry powder
salt ,pepper, and sugar to taste
pinch of chili powder
lettuce leaves 

Procedure:

1. Toss mussels, prawns, cabbages, and mango in a bowl. Cool in the fridge.
2. In another bowl, blend all the ingredients for dressing. Toss into seafood mixture just before serving and chill 10-15 minutes. Serve on individual plates lined with lettuce leaves.

Nutritional Content:

Calories: 372
Carbohydrates (g): 14
Protein (g): 16
Fats (g): 28

REFRESHING SALAD WITH OATMEAL MEATBALLS

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Servings: 4-6

Ingredients:

For the salad: Toss together and chill -
2 cups  carrots
1 cup unpeeled and seeded cucumber
1 piece red bell pepper
6 pieces chopped olives (optional)
¼ chopped wansuy

For the vinaigrette: Whisk to combine -
½ cup corn oil
½ cup vinegar
¼ cup brown sugar
1 tsp MAGGI MAGIC SARAP
Salt and pepper to taste

For the meatballs:
1 35g NESVITA Oatmeal Original 3 in 1
¼ kg ground beef
2 tbsp chopped garlic
¼ cup minced onion
½ cup grated cheddar cheese
1 tbsp MAGGI MAGIC SARAP
1 piece egg, slightly beaten
Salt and pepper to taste

Cooking oil for frying

Procedure:

1. Combine ingredients for meatballs. Mix until fully incorporated. Form 1 tbsp of the mixture into balls. Set aside.
2. Heat cooking oil. Fry prepared meatballs until golden brown. Drain cooked meatballs on paper towels to remove excess oil.
3. To assemble:  Toss prepared salad with the vinaigrette. Top with fried meatballs. Drizzle with more vinaigrette for meatballs to absorb.

Good to Know:
Oatmeal contains fiber. A healthy diet with fiber helps lower cholesterol and may reduce risk of heart disease.

Good to Remember:
Toss vegetables with the dressing just when about ready to serve to preserve the crispiness and freshness of the salad vegetables.

NANGKA SALAD

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Servings: 6 - 8

Ingredients:

½ kg unripe jackfruit (langka), sliced and boiled until tender
¼ kg shrimp, shelled and deveined, blanched
2 pieces medium size tomatoes, sliced thinly
1 medium size onion, sliced thinly
1 thumb size ginger, finely chopped
1 sachet 8g MAGGI MAGIC SARAP
1 cup gata (coconut milk)
salt and sugar to taste

Procedure:

1. Toss together langka, shrimp, tomatoes, onion and ginger. Set aside.
2. Dissolve MAGGI MAGIC SARAP in the gata and season with salt and sugar to taste.
3. Drizzle prepared gata into the vegetable mixture. Toss lightly to combine. Refrigerate until before serving.

Nutritional Content:

Calories: 222
Carbohydrates (g): 26
Protein (g): 7
Fats (g): 10 

Good to Remember:
Plan meals with different vegetables; the variety ensures that you get all the types of nutrients from different sources.

POTATO AND SAUSAGE SALAD

Preparation Time: 00:15
Cooking Time: 00:20
Servings: 6

Ingredients:

2 tbsp cooking oil
1/2 kg German franks, sliced 1/4 in. thick
1/2 kg baby potatoes, boiled
2 tbsp chopped parsley
2 tbsp chopped fresh chives
1 clove garlic crushed
Dressing: Combine and mix well -
1 tbsp lemon juice
1 can 300g NESTLE Cream
1 sachet 8g MAGGI MAGIC SARAPsalt and pepper to taste

Procedure:

1. Heat oil and stir-fry sausages just until heated through. 2. Combine the rest of the ingredients for salad and toss in dressing.

Nutritional Content: Calories: 419   Carbohydrates (g): 18
                               Protein (g): 8   Fats (g): 35

NOODLE FRUIT SALAD

Preparation Time: 00:15
Cooking Time: 00:00
Servings: 6

Ingredients:

1/4 cup cornstarch
2/3 cup lychee syrup
2/3 cup peaches syrup
2 eggyolks, slightly beaten
1/4 cup sugar
1 tbsp butter
1 170g can NESTLE Cream
250g penne noodles, cooked
1 can peaches, drained and cut into cubes
1 400g can lychees, drained and halved
150g fresh grapes, washed
2 pieces kiwi, peeled and cut into cubes (optional)
1/4 cup grated cheese
1/2 cup coarsely chopped walnuts (optional) 

Procedure:

1. To prepare dressing, combine cornstarch, lychee syrup, peaches syrup, eggyolks, and sugar in a double boiler. Cook stirring constantly until thick. Remove from fire, then stir in butter. Cool, then add in NESTLÉ Cream. Set aside.
2. In a salad bowl, toss the rest of the ingredients together. Gently mix in prepared dressing. Chill before serving.

Nutritional Content:  Calories: 447  Carbohydrates (g): 68
                                Protein (g): 10  Fats (g): 15

VEGGIE CHEESE SOUP

Ingredients:
1     pc     large onion, sliced
1     pc     chicken bouillon cube
1     stalk     celery
1     pc     medium carrot, diced
1/2     cup     DEL MONTE Salad Macaroni
1     pouch     (250 g) DEL MONTE Italian Style Spaghetti Sauce
1/2     cup     evap milk
150     g     Baguio pechay, diced
1/3     cup     grated cheese


Procedures:
1. BOIL 3-1/4 cups water with onion, bouillon cube, celery and
    half of carrot. Simmer for 5 minutes or until veggies are tender.
    Mash vegetables.

2. ADD DEL MONTE Macaroni , DEL MONTE Spaghetti Sauce,
    remaining carrot, salt and pepper to taste. Simmer for 10 minutes.

3. ADD milk, pechay and cheese. Simmer for 2 minutes.
 

CREAMY EGG RELISH

 Ingredients:

2 tbsp cooking oil
2 tbsp chopped garlic
¼ cup chopped onion
½ cup chopped tomatoes
¼ cup chopped wansuy
6 pieces hard-boiled eggs, shelled and chopped
1 250 ml NESTLÉ All Purpose Cream
Juice of half a lemon
½ tsp curry powder
½ tsp turmeric
1 8g MAGGI MAGIC SARAP
Salt and pepper to taste
Pita bread, toast, crackers, pandesal

Procedure:

* Heat oil. Saute garlic, onion, tomatoes and wansuy until limp. 
      Add eggs and cook for another 2 minutes.
* Pour in NESTLÉ All Purpose Cream and simmer for another minute.
*Season with lemon juice, curry powder, turmeric and MAGGI MAGIC 
      SARAP. Add salt and pepper if needed. Serve with pita bread, 
      toast, crackers or pandesal on the side.

 

Nutritional Content: Calories: 173  Carbohydrates (g): 9
                               Protein (g): 7 Fats (g): 12 

Good to Know:
Tomato is also an excellent source of Vitamin C (one medium 

     tomato provides 30% of the RDA) and a good source of 

     Vitamin A (20% of the RDA).

Good to Remember:
Select tomatoes that are round, full and feel heavy for 

      their size, with no bruises or blemishes.  Store fresh ripe 

      tomatoes in a cool, dark place, stem-side down, and use 

      within a few days.

NATIVE SALAD WITH 2 DRESSINGS

Ingredients:

4 cups blanched kamote tops (talbos ng kamote)

½ cup minced onions

1 cup tomatoes, cut into thin wedges

½ up flaked tinapa

¼ cup ground chicharon

Spicy Vinaigrette Dressing: Whisk -

¼ cup vinegar

1-1/2 tbsp MAGGI SAVOR, Garlic Flavor

2 tbsp olive oil

1 tsp crushed garlic

½ tsp prepared mustard

dash of salt

sugar to taste 

Creamy Ranch Dressing: Combine -

1 125 g. pack NESTLE YOGURT, Natural

2 tbsp mayonnaise

½ tsp vinegar

1 tsp Dijon mustard

dash of black pepper

dash of dried thyme leaves

sugar to taste

1 tsp. lemon juice

½ tbsp. minced spring onions

Procedure:

1. Put a little salt in boiling water before adding kamote tops . Cook 2 minutes and drain well.
2. Toss the rest of the ingredients for salad except chicharon.
3. Toss salad with a choice of the 2 dressings and sprinkle chicharon 

Nutritional Content:

Calories: 116

Carbohydrates (g): 8

Protein (g): 4.3

Fats (g): 9.6

Good to Know: 

Kamote Tops or Talbos ng Kamote in Tagalog contains vitamin A and K, folate, iron and calcium.  In general, the darker the color of the vegetable, the more nutrients it contains.

Good to Remember:

Vegetable intake need not only be during major meals as viand.  Enjoy it also for snacks as salad or add some in your favorite fruit shake.

TOSSED GREENS WITH CREAM DRESSING

Ingredients:

1 small lettuce torn into serving pieces
4 to 5 medium-sized tomatoes cut into wedges
1 small cucumber unpeeled and sliced
1 big onion cut into rings
1 piece eggyolk
1/4 tsp calamansi juice
1 tsp pickle juice
2 tbsp corn oil
1 160g can NESTLE Cream
2 tbsp MAGGI Chili Sauce
1/4 tsp mustard
salt and pepper to taste

Procedure:

1. Wash and drain vegetables well. Arrange cut vegetables 
    in a bowl and toss a little.
2. Then place on plates. Prepare dressing.
3. In a bowl, beat eggyolk until light in color. Stir in the 
    juices. Blend well. Pour in corn oil a little at a time. Beat 
    continuously then add in NESTLÉ Cream, MAGGI Chili Sauce, 
    and mustard a little at a time, beating until smooth. Season 
    to taste. Spoon dressing on vegetables.  

ORIENTAL SALAD IN PEANUT SAUCE

Ingredients:

Peanut Sauce:
2 sachets MAGGI Rich Mami Noodles seasoning
1/3 cup creamy peanut butter
1/2 tsp sesame oil
2 tbsp MAGGI Chili Sauce
2 tbsp sugar or to taste
6 tbsp water
Salad:
2 packs MAGGI Rich Mami Noodles
1 small onion, minced
salted peanuts, coarsely chopped
100 g string beans, cut 2 in. long
100 g bean sprouts (togue)
100 g kangkong leaves
100 g cabbage
1 pc cucumber, cut 2 in. long
4 medium potatoes, boiled, peeled, & quartered
2 pcs tokwa fried & cubed
3 pcs hardcooked eggs, shelled & quartered
1 piece chicken breast, boiled & cubed 

Procedure:

1. To make peanut sauce, combine 2 sachets (seasoning) 

    of MAGGI Rich Mami Noodles with peanut butter, sesame oil, 

    chili sauce, sugar, and water in a bowl. Set aside. 

    Use as dressing for either vegetable or noodle salad.
2. For noodle salad, cook MAGGI Rich Mami Noodles in boiling 

    water for 2 min. Drain and toss in onions and peanut sauce 

    dressing. Sprinkle with chopped peanuts and serve warm 

    or chilled.
3. For vegetable salad, blanch all vegetables and arrange with 

    chicken on a serving platter. Pour peanut sauce over 

    vegetables. Top with chopped peanuts, toss salad just 

    before serving. 

Good to Know:
Natural fiber found in fresh vegetables and fruits does 

   the body good. A fiber-rich diet aids in smoother digestion 

   and flushes out harmful body toxins, helping you feel 

   great inside and out.