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Here's a convenient, no-bake version of roast chicken. We've included vegetables to make it a complete and healthy meal. Here are a couple of tips when roasting meats. For a more tender roast, soak meats from 3 hours to overnight in a tomato sauce-based marinade. The natural acidity of tomato sauce tenderizes meats by breaking down the meat fibers. For a more flavorful roast, carve some slits on the meat. This allows it to absorb the marinade better. You'll get delicious results your loved ones will surely appreciate.


1 whole (1 kg) chicken, cleaned and cut into half lengthwise
8 cloves garlic, crushed
1/4 cup flour
1 large onion, sliced
1 medium (200 g) carrot, cut into chunks
1 large (1/4 k) kamote, cut into chunks
2 laurel leaves
1/2 cup tengang daga (mushroom), soaked in water then sliced
4 stalks green onions, sliced diagonally
2 pouches (250 g) DEL MONTE Tomato Sauce


Rub chicken with garlic, 1 tsp. iodized salt (or 1 Tbsp. rock salt) and 1/4 tsp. pepper. Sprinkle with flour and brown all sides in a little oil. Place in casserole. Add remaining ingredients, 1 tsp. iodized salt (or 1 Tbsp. rock salt) and 1-1/2 cups water. Simmer over low heat for 55 minutes, turning chicken occasionally. To serve, place in a platter and top with sauce and vegetables.

P15.60 per serving.

Lusog Notes: Rich in Iron - for healthy red blood cells.

Try using vanilla for this recipe, if you don't have cinnamon at home. Did you know that both cinnamon and vanilla make great kitchen air fresheners? Just boil each one, together with some water. It'll fill your kitchen with the smell of freshly-baked goodies.


3/4 kilo kamote/sweet potato (preferably yellow), pared and sliced
1 can (234 g) DEL MONTE Fresh Cut Pineapple Chunks, drained (reserve syrup)
2 Tbsp. melted margarine
2 Tbsp. brown sugar
1/4 tsp. calamansi (lemon) juice
1/4 tsp. vanilla
1/4 cup flour
1/2 cup oatmeal
1/2 cup packed brown sugar
1 tsp. cinnamon
1/3 cup margarine


1. Layer DEL MONTE Fresh Cut Pineapple Chunks and kamote on bottom of greased 8"x8" pan. Combine pineapple syrup, melted margarine, brown sugar, calamansi juice, vanilla and 1/8 tsp. iodized salt. Pour over kamote-pineapple mixture. Cover with aluminum foil and bake at 375F for 40 minutes.

2. Meanwhile, combine the first 4 ingredients for topping. Cut margarine into the mixture until well blended. Sprinkle over pre-baked kamote-pineapple mixture, then bake uncovered for another 15 minutes.

P4.80 per serving.

Lusog Notes: Rich in Vitamin C - helps fight common infections.

How about something new for a change? Here's an Italian-inspired dish. It has vegetables, meat and pasta all rolled into one delicious meal. To add a festive touch, use green onions to tie your rolls. It'll look perfect with the other delightful dishes.

The Del Monte Kitchenomics Staff


1 pack (456 to 500 g) wide lasagna noodles
10 cloves garlic, crushed
1 large (100 g) onion, sliced
300 g. sweet ham, diced or 600 g. ground beef
1/2 kilo carrot, chopped
350 g. baguio beans (snap beans), sliced thinly crosswise
2 bunches (350 g) saluyot (jute), snipped or cut leaves into smaller pieces
1/4 cup powdered milk
2 Tbsp. flour
2 cups coarsely grated cheese
1 can (580 g) DEL MONTE Italian Style Spaghetti Sauce
White Sauce:
3 Tbsp. margarine
3 Tbsp. flour
1/3 cup evaporated milk
1/3 cup water


1. Saute garlic, onion, carrot and ham or ground beef. Cook for 5-10 minutes. Add baguio beans. Cook for another 3 minutes. Add saluyot and flour. Cook for 2 minutes. Remove from flame. Add 1 cup cheese and powdered milk. Mix well. Set aside.

2. Cook lasagna noodles according to package directions. Drain and lay flat on tray (careful not to tear the pieces). Cut each piece crosswise into 2. Place every 2 Tbsp. of sauteed mixture in one lasagna noodle. Roll and tie with green onion leaf (if desired for garnish). Arrange in greased 13" x 9" baking pan.

3. Pour DEL MONTE Spaghetti Sauce and white sauce on top. Sprinkle with remaining cheese. Bake covered at 375F for 30 minutes then uncovered for 10 minutes.

4. White sauce: Melt margarine. Add flour gradually until well blended. Add milk-water mixture gradually while stirring. Cook for 3-5 minutes with continuous stirring.

P15.40 per serving.
Saves 33% or P160.15.
Vegetables serve as extender.

Lusog Notes: Rich in calcium and iron - for strong bones and teeth; for healthy
red blood cells.

Here's a quick treat to brighten up your day. It's something easy you can whip up. Best of all, you can keep any leftovers in the refrigerator for 3 to 4 days. It's great for merienda or for dessert, too. Remember, sweet potatoes will spoil once they get wet. It's best to store them dry and just wash them when you're ready to use them. And treat your sweet potatoes with care, if they're cut or bruised, they'll spoil faster.


1 can (850 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)
2 medium (350 g) kamote (sweet potato), cooked, peeled and cut into cubes
1/2 cup mayonnaise
2 Tbsp. condensed milk


1. Soak kamote in fruit cocktail syrup for 15 minutes. Drain. Combine with DEL MONTE Fiesta Fruit Cocktail. Set aside.

2. Combine mayonnaise and condensed milk. Mix thoroughly. Add to the fruit-kamote mixture and blend well. Chill until ready to serve. May keep in the refrigerator for 3 to 4 days.

P5.50 per serving.
Saves P20.20.
Kamote serves as extender.

Lusog Notes: Excellent source of Vitamin C - helps fight common infections.