Luto Ni Aling Doray #122 - Foo Yung

6 eggs, beaten well
1 cup shredded cooked meat (roast pork, shrimp, almost any!)
2 cups fresh bean sprouts (or 1 can)
2 scallions, chopped, including the green ends
1 medium onion, shredded
1 teaspoon sugar
1/8 teaspoon ground pepper
1 teaspoon MSG (optional)
2 tablespoons soy sauce
1/2 cup chicken stock or water

Vegetable oil for frying

Make gravy if desired (recipe follows). Preheat oven to 200F. Line
a platter with several thicknesses of paper towel. Mix all ingredients
except the vegetable oil together in a mixing bowl.

Heat a frying pan hot and dry. Put in vegetable oil to a depth of
about 1/2 inch. Keep oil at this level by adding more, as some is
absorbed in cooking. Bring oil temperature to medium. Stir up the
omelet mixture each time before you take a scoopful of it out, in
order to have the proper ratio of liquid and solid ingredients in each.

With a ladle or soup scoop, take a scoop of the egg mixture and gently
put into the frying pan. When the first omelet has stiffened, gently
move it over to make room for the next. The number of omelets you
can make at once depends on the size of your frying pan. When one
side of the omelet has turned golden brown, turn over gently with
pancake turner to fry the other side. When done, transfer from
frying pan onto paper-lined platter. Keep warm in oven until all
the omelets can be served together. Serve with or without gravy.

Gravy:
1 1/2 cups chicken stock
1 tablespoon cornstarch
2 tablespoons soy sauce
1 teaspoon MSG (optional)
1/8 teaspoon ground pepper

Pinch of salt
Mix all the ingredients together in a saucepan. Bring to a boil
slowly with frequent stirring. When gravy has thickened, turn heat
to very low to keep it warm until ready to use.

Luto Ni Aling Doray #121 - Egg Rolls

1 lb. chinese cabbage (Napa)
2 stalks celery
1/2 lb. cooked shrimp
1/2 lb. cooked pork or chicken livers
10 water chestnuts
1/3 cup bamboo shoots
1 tsp. salt
1 tsp. sugar
Liberal dash pepper
1/2 tsp. light soy sauce
1/4 tsp. sesame oil
1 beaten egg
10 egg roll skins
3 cups oil

PREPARATION: Boil cabbage and celery until very tender. Drain and squeeze
out excess water. Shred very fine and set aside to
drain further. Parboil shrimp and fry or bake pork. Mince both. Shred
water chestnuts and bamboo shoots. Mix all ingredients but egg together.
Beat egg. Wrap filling in egg roll skins and seal with egg.

COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop in egg
rolls. When skin turns light golden brown, remove from oil and drain. (At
this point restaurants refrigerate them and finish the cooking process as
needed.) When cool, drop again into hot oil and fry until golden brown.

Makes 10.

The two-stage deep frying method is actually a professional Chinese chefs'
secret. It assures that the inside will be moist and not overcooked (as
anything overcooked becomes dry) and the outside will be crisp.

Luto Ni Aling Doray #120 - Hot and Sour Soup

2 1/2 quarts chicken stock
1 block (16 oz.) of tofu, cut into 1 1/2 inch long strips
5 shitake mushrooms, cut into thin slices
1/2 cup soy sauce
1/2 tsp. white pepper
1/2 cup white vinegar
1 1/2 cups bamboo shoot strips
2 tablespoons cornstarch dissolved in 4 tablespoons water
3 eggs. beaten
1/2 tsp. sesame oil

Combine first seven ingredients in a pot and bring to a boil.

Drizzle the cornstarch mixture into the soup, stirring to thicken.

Then drizzle beaten eggs into soup, stirring. Top with sesame oil.

Luto Ni Aling Doray #119 - Hunan Beef

2 cups broccoli florets
2 tablespoons cooking oil
2 teaspoons minced garlic
4 small dried red chilies
1 teaspoon cornstarch dissolved in 2 teaspoons water

Marinade:
2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon Chinese rice wine or dry sherry
3/4 pound flank steak, thinly sliced across the grain

Sauce:
3 tablespoons Chinese black vinegar or balsamic vinegar
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons sugar
2 teaspoons chili garlic sauce
1 teaspoon sesame oil

1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let
stand for 10 minutes.

2. Combine sauce ingredients in a bowl.

3. Place broccoli in a large pot with 1 inch of boiling water. Boil until
tender-crisp, 2 to 3 minutes; drain.

4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add
garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add
beef and stir-fry until no longer pink, 1 1/2 to 2 minutes.

5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution
and cook, stirring, until sauce boils and thickens.

Luto Ni Aling Doray #118 - Vegetable Dip

1/2 cup reduced-calorie or light mayonnaise
1 1/2 cups plain non-fat or low-fat yogurt
4 scallions, chopped
1/4 cup fresh lime juice
2 cloves garlic, minced

One 10-ounce package frozen chopped spinach, thawed, drained,
and squeezed dry

Raw vegetables for serving

In a bowl, combine all of the ingredients except the raw vegetables.
Cover and refrigerate for 30 minutes to allow the
flavors to blend. Serve with cut raw vegetables.

Luto Ni Aling Doray #117 - Two Layer Pumpkin Pie

1 pie crust, baked
2 cups prepared pumpkin
1 cup cold skim milk
2 pkg. Instant Vanilla Pudding mix, sugar free
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. ground cloves
8 oz. low-fat cream cheese, softened
1 tbs. sugar
1 tbs. milk
8 oz. cool whip, Lite

Bake pie crust until browned and allow to cool. Mix together pumpkin,
allspice, cloves, cinnamon, 1 cup milk, and pudding mixes. Mix well.

Combine softened cream cheese, sugar, and milk. Stir until smooth and
add 1 1/2 cups cool whip. Spread cream cheese mixture in bottom of
prepared cooled crust. Spread pumpkin mixture over cream cheese mixture.

Top with remaining cool whip. Chill for several hours before serving.

Luto Ni Aling Doray #116 - Three Cheese Baked Ziti

15 ozs. fat-free cottage cheese
2 whole eggs, slightly beaten
1/4 cup fat-free parmesan cheese
16 ozs. ziti pasta, cooked and drained
1 teaspoon salt
26 ozs. spaghetti sauce (low fat)
1 cup low-fat mozzarella cheese, shredded

Preheat oven to 350. Prepare a 13 x 9" pan with cooking
spray; set aside. In a mixing bowl, combine cottage
cheese, eggs, and parmesan cheese; set aside. In another
mixing bowl, combine cooked pasta, pasta sauce, and salt.

Spoon half of the pasta mixture into prepared pan;
evenly top with cheese mixture, then remaining pasta
mixture. Sprinkle with mozzarella cheese. Bake for 30
minutes, or until heated through.

Luto Ni Aling Doray #115 - Stuffed Mushrooms

18 large mushrooms
1 tablespoon olive oil
1/4 cup onion, minced
1 clove garlic, minced
1/4 cup walnuts, finely chopped
1 shredded wheat biscuit, crushed
1 tablespoon Parmesan cheese, grated
pepper to taste
1/2 teaspoon paprika
1/8 teaspoon basil
1/8 teaspoon parsley
1/8 teaspoon oregano

Preheat the oven to 350 degrees. Clean mushrooms and wipe dry.

Remove stems and chop fine. Heat oil in a skillet over medium high
heat and saute chopped mushroom stems, onions, garlic and walnuts
until onion is tender. Remove from heat.

Stir in shredded wheat, cheese, basil, parsley, oregano, and pepper.

Stuff mushroom caps, packing mixture firmly. Arrange mushrooms in a
shallow baking dish and sprinkle tops with paprika.

Bake 20 to 25 minutes or until mushrooms are tender.

Luto Ni Aling Doray #114 - Spaghetti Sauce

1 lb. extra lean ground beef
1 clove garlic, minced or put through garlic press
1 onion, chopped fine
1/2 green pepper, chopped fine
1/2 cup sliced mushrooms
2 cups chopped fresh tomatoes with juice,
or 16 oz. can diced tomatoes
1 6 oz. can tomato paste
1 tsp. sugar
1 bouillon cube
1 tsp. basil
1 tsp. oregano
1/2 tsp. salt

Crumble and brown ground beef. Drain off all fat; wipe out
frying pan. Turn beef into colander, and rinse with cold water.

Pat dry with paper towel; return to pan.

Add garlic, onion, pepper, mushrooms and cook over medium
low heat, stirring as necessary until veggies are soft.

Add tomatoes and tomato paste. Add seasonings and simmer until
hot throughout. Adjust seasonings to taste and serve over
pasta with low fat Parmesan sprinkled over.

Luto Ni Aling Doray #113 - Smoked Eggplant and Yogurt

1 medium eggplant, peeled and chopped
1/2 cup lightly salted water
1 1/2 cups plain regular or low-fat yogurt
1 small bunch green onions, diced
1/2 bunch cilantro, diced
1 teaspoon ground black pepper
salt to taste
1/4 teaspoon paprika
1 piece charcoal
1 - 5x5 inch piece aluminum foil
1 tablespoon margarine or shortening

In a pot over medium heat, add the eggplant and water; cook
until tender and the water evaporates. Mash the eggplant so no
large chunks remain. Allow to cool completely.

In a large bowl, add the yogurt, mashed eggplant, green onions,
cilantro, pepper and salt; mix well.

To smoke the salad, heat the charcoal over open flame until gray
and reddish in color. Place the piece of foil in the eggplant
salad (make room in the center for the foil). Place the hot charcoal
on the piece of foil in the bowl. Add the margarine on top of the
charcoal and cover salad bowl immediately. Allow to smoke for
10 minutes; remove charcoal.

Chill the salad in the refrigerator and garnish with fresh chopped
cilantro and a sprinkle of paprika.

Luto Ni Aling Doray #112 - Shrimp Thermidor

1/4 cup green onions or shallots, sliced
2 Tablespoons diced green pepper
3/4 cup fat-free half-and-half
4 slices Smart Beat fat-free cheese, cut in pieces
1 can (10 oz.) potato soup
2 tablespoons lemon juice
1/4 teaspoon ground pepper
1/2 teaspoon dry tarragon
1/2 teaspoon dry mustard
1 - 1 1/2 cups cooked shrimp (tails removed)

Spray a large, nonstick skillet with spray oil. Saute onion and
pepper over medium heat until tender, about 5 minutes. Add soup
and half-and-half; heat slowly, stirring frequently. Bring to a
gentle boil; add cheese pieces, lemon juice, spices and shrimp.

Heat completely through, about 3 to 4 minutes. Serve hot over rice.

Luto Ni Aling Doray #111 - Sesame Ginger Noodles

Dressing:
1/2 cup creamy peanut butter
3/4 cup chicken broth
1/4 cup soy sauce
2 tablespoons rice wine vinegar
1 tablespoon minced fresh ginger
1 tablespoon sesame oil
1 clove minced garlic
2 cups trimmed watercress
1 cucumber, peeled, halved lengthwise, seeded and thinly sliced
1/2 cup finely diced yellow pepper
1/2 cup finely diced red pepper
1/4 cup thinly sliced radishes
1/4 cup thinly sliced green onions
18 oz. linguini

Dressing: Puree all dressing ingredients in blender until smooth.

Combine veggies in large bowl. Cook pasta according to directions;
drain and rinse. Add to bowl with veggies. Toss with dressing.

Luto Ni Aling Doray #110 - Potato Gnocchi with Sage Cream

2 cups whole milk
1 teaspoon dried sage leaves
1 cup chopped onion
2-3 teaspoons margarine
4 cups small broccoflower, or broccoli, florets
1/2 cup water, divided
1 package (16 ounces) potato gnocchi, cooked, warm
2 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg

Salt and pepper to taste

Shredded Parmesan cheese, for garnish

Heat milk and sage leaves to boiling in medium saucepan; reduce
heat and simmer 10 minutes.

Saute onion in margarine in large skillet 2 to 3 minutes; add
broccoflower and 1/4 cup water and heat to boiling. Reduce heat
and simmer, covered, until broccoflower is tender and water gone,
5 to 8 minutes.

While vegetables are cooking, cook gnocchi according to package
directions; add to vegetables in skillet.

Heat milk and sage mixture to boiling. Mix flour, nutmeg, and
remaining 1/4 cup water; whisk into milk. Boil, whisking constantly,
until thickened, about 1 minute. Pour sauce over vegetables and
gnocchi in skillet and season to taste with salt and pepper. Spoon
into serving bowl; sprinkle with Parmesan cheese.

Luto Ni Aling Doray #109 - Peppermint Angel Food Cake

For Cake:
1 - 16 oz. package of angel food cake mix
10 striped round peppermint candies, crushed (1/3 cup)

For Sauce:
3/4 cup sugar
1/3 cup unsweetened cocoa
4 teaspoons cornstarch
1/2 cup evaporated skim milk
1 teaspoon vanilla

Prepare cake according to package directions. Gently fold
in crushed candy. Pour into un-greased 10 inch tube pan.

Bake according to package directions. Cool inverted.
In a saucepan stir sugar, unsweetened cocoa, and cornstarch
together. Add evaporated skim milk. Stir. Cook and stir
constantly until thick. Then cook 2 minutes more. Remove
from heat and add 1 teaspoon vanilla.

Chill remaining sauce and re-warm before serving.

To serve, slice cake and serve with warm sauce
over each serving. Cake can be decorated with additional
crushed peppermint candy.

Luto Ni Aling Doray #108 - Nacho Cheese Soup

1 can (11 oz.) whole kernel corn, drained
1 can (14-15 oz.) diced tomatoes and green chilies, undrained
hot pepper sauce, to taste
2 cups water
1 package (5 1/4 oz.) Au Gratin Potatoes (with cheese packet)
2 cups skim milk
1 cup (about 5 oz.) light Velveeta cheese, cubed

In a large pot, combine the contents of the Au Gratin potatoes
package (with cheese packet), corn, tomatoes, and water. Mix
well and bring to a boil. Reduce heat, cover and simmer for
15 to 20 minutes or until potatoes are tender. Add milk,
cheese, and hot sauce. Cook and stir frequently until the
cheese is completely melted.

Luto Ni Aling Doray #107 - Mississippi Mud Cake

6 tablespoons soft, reduced-calorie margarine, melted
1 1/2 cups sugar
1/2 cup cocoa powder, sifted
1/2 cups all-purpose flour
1/2 cup self-rising flour
1/3 cup ground almonds
3 egg whites

1. Preheat oven to 375F.

2. Coat base and sides of a 6-inch square
nonstick pan with cooking spray.

3. Combine margarine and sugar in a medium bowl.
Stir in cocoa, flours and almonds.

4. Beat egg whites in a small bowl with electric mixer
until soft peaks form. Fold into cocoa mixture.

5. Spread into prepared pan. Bake about 40 minutes.

6. Cool in pan. Cut into 8 slices and serve.

Luto Ni Aling Doray #106 - Layered Pizza Dip

8 ounce container fat-free cream cheese
1/2 cup chunky pizza sauce
1/4 cup chopped green pepper
1/3 cup thinly sliced mushrooms
1/4 cup minced onions
1 cup reduced fat shredded cheddar cheese

Heat oven to 350F. Using a 9" pie pan, layer all ingredients
in order listed, starting by spreading cream cheese evenly over
bottom of the pie pan. Bake 15 minutes or until dip is hot and
cheese is melted. Serve warm with crackers or chips.

Luto Ni Aling Doray #105 - Greek Chicken

2 teaspoons olive oil
4 chicken breast halves on the bone, skin removed
1/2 medium onion, minced
2 cloves garlic, minced
1 - 14 1/2 ounce can cut-up tomatoes
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1/2 cup Greek olives, cut in half and pitted
1 tablespoon lemon juice
1/4 cup minced parsley

In a large nonstick skillet, heat olive oil over medium heat.
Brown chicken on both sides. Add onion and garlic; cook 2 minutes.
Add tomatoes with their liquid to the pan with the cinnamon,
cayenne, salt, pepper and olives. Simmer, covered, 15 minutes.

Turn chicken and continue cooking 10-15 minutes, until chicken
tests done. Remove chicken to a warm platter. Bring sauce to boil
with lemon and parsley. Boil a few minutes until slightly
thickened. Pour over chicken. Serve with rice or noodles.

Luto Ni Aling Doray #104 - German Potato Salad

1 Pkg. frozen vegetarian bacon, thawed and chopped
1 tablespoon flour
1/4 cup of sugar
1/3 cup of white vinegar
2/3 cup of hot water
2 pounds of white potatoes, boiled for 25 minutes, covered
until just tender
8 to 10 green onions, finely chopped (1 cup)
1/2 teaspoon of salt
1/8 teaspoon ground black pepper

In a non-stick skillet cook bacon over low heat, stirring
constantly for about 8 minutes or until crispy.

Add flour and stir for about one minute. Combine sugar, vinegar,
hot water and add to bacon mixture. Cook, stirring constantly,
until sauce thickens.

Drain potatoes well, cool, peel and slice. Add to the sauce
along with the onion, salt and pepper. Serve warm or chilled.

Luto Ni Aling Doray #103 - Garlic and Sage Biscuits

2 1/4 cups all purpose flour
1/4 cup whole-wheat flour
1 teaspoon sugar
1 teaspoon dried sage
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 clove garlic chopped finely
3 tablespoons regular margarine or butter
3/4 cup & 2 tablespoons of fat-free buttermilk

Coat a baking sheet with non-stick spray and set aside.
In a large bowl stir together the all-purpose flour, whole-wheat
flour, sugar, sage, baking powder, baking soda, salt and garlic.
Add the margarine or butter. Using a pastry blender cut the margarine
or butter into the flour mixture until coarse crumbs form. Add the
buttermilk and stir to form a soft dough.

Place the dough on a floured surface and gently knead to form a ball.
Roll out the dough until it is about 3/4 inch thick. Cut into 12 round
circles and place on the prepared baking sheet.
Bake at 400 degrees for 18 to 20 minutes or until the biscuits are
golden brown.

Luto Ni Aling Doray #102 - Gardenburger

2 Tbs. bulgur wheat
1 pound mushrooms, halved or quartered
1 cup diced onion
1/2 cup rolled oats
2/3 cup cooked brown rice
1/2 cup shredded low-fat mozzarella cheese
2 Tbs. shredded low-fat cheddar cheese
2 Tbs. low-fat cottage cheese
1/2 tsp. salt
1/2 tsp. garlic powder
dash of pepper
2 Tbs. cornstarch
olive oil cooking spray
1/4 cup boiling water
1/2 cup water

Add the boiling water to the bulgur wheat in a small bowl and
let sit for about an hour. The wheat will swell to about double
in size. Steam the quartered mushrooms for about ten minutes
or until tender. Remove and steam onions for about ten minutes
or until they become translucent. Keep these two ingredients
separated and set them aside. Add 1/2 cup water to the oats
and let them soak for about ten minutes. Drain any excess water
from the bulgur wheat and oats, then combine the grains with
the mushrooms, rice, cheeses and spices in a food processor
and pulse four or five times until ingredients are chopped fine
but not pureed. Pour the mixture in a bowl and add the steamed
onion and cornstarch, blending well.

Preheat oven to 300 degrees. Spray a large skillet with olive
oil cooking spray and place it over medium-low heat. Measure a
1/2 cup of the patty mixture at a time into the pan and shape
with a spoon into a 3" round patty that is about 1/2" thick.
Cook for two to four minutes per side or until light brown on
the surface. When all of the patties have been browned, arrange
them on a lightly sprayed baking sheet and bake them for 20 to 25
minutes in the oven. Be sure to turn them over halfway through the
cooking time. Patties may be frozen once they have cooled.

Luto Ni Aling Doray #101 - Finger Lakes Chicken

2/3 cup fat-free mayonnaise
1 tablespoon salt
1/4 teaspoon ground black pepper
1 1/2 teaspoons poultry seasoning
1 cup distilled white vinegar
4 boneless chicken breasts

In a shallow glass bowl combine the mayonnaise, salt, pepper,
poultry seasoning and vinegar. Mix together. Reserve 1/4 of the
sauce for basting. Pierce chicken pieces with a fork and add to
remaining sauce, tossing to coat. Cover and refrigerate for 2 to 4
hours to marinate.

Lightly oil grill and preheat to medium high. Remove chicken
pieces from sauce/marinade and grill for 6 to 8 minutes on each
side or until chicken is no longer pink and juices run clear.

Baste with reserved sauce while grilling.

Luto Ni Aling Doray #100 - Egg McMuffin

1 English muffin, split
Butter-flavored cooking spray
1 ounce Canadian-style bacon
2 egg whites
2 tablespoons fat-free half and half or skim milk
Salt and pepper to taste
1 slice fat-free cheese
Yellow food coloring (optional)

1. Spray both halves of English muffins with butter spray. Toast muffin
until it is lightly browned. While muffin toasts, spray a non-stick
skillet with butter flavored cooking spray. Saute Canadian-style
bacon for about 1 minute. Remove from pan and place on half of the
toasted English muffin

2. In a small bowl, combine egg whites, half and half, 5-6 sprays of
fat-free butter spray and salt and pepper to taste. (If you like
the look of whole eggs, add a drop of yellow food coloring to egg
mixture.) Stir well and pour into a non-stick skillet coated with
cooking spray. (For best results, use an egg ring that has been
sprayed with cooking spray. The egg ring will shape the egg to fit
the muffin.)

3. Cook egg until well done and place over Canadian-style bacon.
While egg is piping hot, place slice of cheese over egg and top
with remaining muffin half.

Luto Ni Aling Doray #99 - Dijon Mushroom Potatoes

1 medium onion
1 sweet green bell pepper
1 small carrot
1/2 lb. mushrooms
1/2 cup stock or boullion
1 tbsp. dark soy sauce
1 tbsp. Dijon mustard
1 tbsp. cornstarch
freshly-ground black pepper

Chop the onion, deseed and chop the green pepper, peel
and grate the carrot and slice the mushrooms, halving them
across the other way first if they are large.
Saute the vegetables in the water or stock, in a large
frying pan, until most of the liquid is gone and the vegetables
are soft.

Mix the remaining ingredients together in a bowl, adding a
bit of water if you wish (makes a thinner sauce) and add to
the vegetables in the pan. Mix well and cook, stirring, over
low heat for about a minute until thickened.
Pour over hot, split baked potatoes (enough for about four
potatoes) with a crisp green salad on the side.

Luto Ni Aling Doray #98 - Curried Cauliflower

1 whole medium onion, chopped
3 garlic cloves, minced
1/2-1 serrano chile, seeds removed and finely chopped
2 teaspoons curry powder
1 pound ripe roma tomatoes, seeded and chopped
or 1 can (14 1/2-ounces) chopped tomatoes in juice
1 medium cauliflower, rinsed and cut into even size florets
salt and freshly ground black pepper for seasoning
1/2 cup chopped cilantro

Grease the bottom of large saucepan with non-stick spray. Heat the pan
over moderately-high heat for a few minutes. Add the onions and cook for
3-4 minutes stirring frequently. Add the garlic, serrano chile, and
curry powder. Cook for a minute longer. Add the tomatoes and cauliflower.
Stir to combine and blend the seasonings. Cover, reduce heat, and simmer
for 15-20 minutes until the cauliflower is very tender. Season with salt
and pepper to taste. Garnish with chopped cilantro.

Luto Ni Aling Doray #97 - Spicy Cucumber−Avocado Soup

1/2 firm-ripe California avocado
1 1/2 pounds cucumbers, cut into 1/2-inch pieces
1 (8-oz) container plain low-fat yogurt (1 cup)
3 tablespoons chopped fresh chives
1 teaspoon fresh lime juice
1 teaspoon salt, or to taste
1/2 teaspoon chopped fresh jalapeno chile with seeds
1 cup small ice cubes

Garnish: diced avocado and chopped chives
Peel and pit avocado. Blend all ingredients in a blender until
very smooth, about 1 minute.

Luto Ni Aling Doray #96 - Crockpot Tostada

3/4 pound ground turkey
1 eggplant, cubed
1 cup fresh or canned salsa
1 (6-oz) can tomato paste
1/4 cup chopped fresh parsley
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (10-oz) pkg. frozen corn, thawed
1/2 cup plain lowfat yogurt
2 cups shredded lettuce
1/2 cup sliced ripe olives
1/2 cup low fat shredded cheese
4 pita rounds, halved, toasted

Combine turkey, eggplant, salsa, tomato paste, parsley, chili powder,
cumin, oregano and corn in slow-cooker. Cover and cook on low 5 to 6
hours. Stir with a fork to break up large chunks of turkey. Spoon
about 3/4 cup cooked turkey mixture on each pita half. Top with yogurt,
lettuce, olives and cheese.

Luto Ni Aling Doray #95 - Shrimp with Snow Peas

2/3 lb. tiger prawns

Marinade for shrimp:
1 1/2 tsp. sherry
1/2 tsp. salt
1/2 tsp. grated ginger
1 1/2 tsp. cornstarch
1 tsp. water

Seasoning:
1 Tb. chicken broth
3 Tb. water
1/2 tsp. cornstarch
3 Tb. oyster sauce (very important)
1 Tb. hoisin sauce

also needed:
1/2 cup vegetable oil
1 clove garlic, pressed or minced
1/4 tsp. salt
1/2 lb. snow peas

Shell and devein prawns. Rinse and pat dry with a paper towel. Combine
marinade in medium bowl. Add prawns and mix well. Let stand 30 mins.
Heat wok over medium heat, add oil, and stir fry garlic for 15 secs. Add
prawns and stir fry until pink. Remove from wok, and place on plate.

Add salt and snow peas to oil in wok. Stir fry 30 secs. Add seasoning
sauce and stir slightly until think and bubbly. Add cooked prawns. Stir
to coat everything with sauce.

Serve hot with cooked rice.

Luto Ni Aling Doray #94 - Crab Imperial

1 lb. Crab meat, cooked (imitation can be used)
1/2 cup pimento, chopped
1/2 cup celery, chopped fine
2 slices bread, low cal, crustless
2 egg whites, beaten
1 cup low fat yogurt
dash of Worchestershire sauce
1/8 teaspoon cayenne pepper
1 teaspoon dry mustard
1/4 teaspoon salt
Juice of 1/2 lemon
Paprika

Combine the crab meat, pimento, and celery in a mixing bowl.
Crumble the slices of bread and add to the mixture. Gently add
the egg white, yogurt, Worchestershire sauce, cayenne, mustard,
salt, and lemon juice. Place in a sprayed casserole dish. Top
with a sprinkle of paprika. Bake at 400F for 15 to 20 minutes,
until lightly browned.

Luto Ni Aling Doray #93 - Corn Noodles

1 -12 ounce package yolk-free egg noodles
2 teaspoons olive oil
2 medium onions, chopped
3 cups diced fresh tomatoes
1/4 cup vegetable stock or water
1/4 cup chopped parsley
3 cups fresh corn kernels

Salt and Pepper to taste

Cook the noodles in a large pot according to package
directions. In a large skillet over medium heat, saute
onions in olive oil until slightly brown, about 12 minutes.
Add nonstick spray oil during sauteing if necessary. Add
tomatoes and stock or water; cover and simmer 3 to 4
minutes. Stir in parsley, corn, and cooked noodles;
simmer until heated through, about 3 to 4 minutes more.

Season with salt and pepper.

Luto Ni Aling Doray #92 - Colorful Chicken Stew

1 lb. boneless skinless chicken breasts, cubed
1 (14 1/2 oz.) can Italian diced tomatoes, undrained
2 medium potatoes, peeled and cut into 1/2-inch cubes
5 medium carrots, chopped
3 celery ribs, chopped
1 large onion, chopped
1 medium green bell pepper, chopped
2 (4 oz.) cans mushroom stems and pieces, drained
2 low-sodium chicken bouillon cubes
Artificial Sweetener equal to 2 tsp. sugar
1 tsp. chili powder
1/4 teaspoon pepper
1 tablespoon cornstarch
2 cup cold water

In a 5-quart crockpot, combine the first 12 ingredients.
In a small bowl, combine cornstarch and water until smooth. Stir into
chicken mixture. Cover and cook on LOW for 8 to 10 hours or until
vegetables are tender.

Nutritional Analysis: One 1-cup serving equals: 123 calories,
209 mg sodium, 25 mg cholesterol, 16 gm carbohydrate, 11 gm protein,
1 gm fat, 3 gm fiber.

Diabetic Exchanges: 2 vegetables, 1 very lean meat, 1/2 starch.