Chipotle Shrimp & Pineapple Kabobs

WHAT YOU WILL EED:

1 cup bottled baja chipotle marinade, divided
1-1/2 lb. large shrimp, peeled and deveined
1 can (20 oz.) Dole pineapple chunks, drained
1 medium red onion, cut into chunks
2 red or green bell peppers, cut into chunks

HERE'S HOW:

1. Pour 3/4 cup baja marinade over shrimp in large sealable plastic bag. Refrigerate and marinate for 30 minutes.
2. Remove shrimp from baja marinade and plastic bag; discard marinade.
3. Thread shrimp, pineapple chunks, onion and bell peppers onto skewers.
4. Grill or broil 8 minutes turning and brushing with reserved baja marinade or until shrimp turns pink. Discard any remaining marinade.

Nutrition Goal: Saturated fat free; good source of Potassium; rich in Vitamin A, C; rich in Iron.

Pineapple And Shrimp Salad

WHAT YOU WILL NEED:
2 cups (16 oz.) fresh pineapple
1/2 pound cooked shrimp
1/4 pound asparagus or green beans, steamed
Salad greens
2 tablespoons mayonnaise
2 teaspoons chili sauce
1 teaspoon lime juice
1/2 teaspoon horseradish

HERE'S HOW:

1. Cut pineapple into wedges. Arrange with shrimp and asparagus on salad plates lined with salad greens.
2. Combine mayonnaise, chili sauce, lime juice and horseradish in small bowl. Spoon over salad.

Nutrition Goal: Good source of potassium, folate and calcium; rich in Iron.

Spicy Shrimp Kabobs

WHAT YOU WILL NEED:

2 cups fresh sweet pineapple, cut into chunks
1/2 lb. large shrimp, peeled
3 spicy turkey or Italian sausage, cut in 1-inch pieces
1 large red or green bell pepper, seeded, cut into chunks
2 tablespoons margarine, melted
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper

HERE'S HOW:

1. Soak 8 to 12 (8-in.) wooden skewers in water 5 minutes. For each kabob: alternate on skewer pineapple chunks, shrimp, sausage, bell pepper chunks. Arrange skewers on rack in broiler pan coated with vegetable cooking spray.
2. Combine margarine and seasonings, in small bowl; brush over kabobs.
3. Grill or broil 4 to 5 minutes on each side, basting and turning occasionally until shrimp turn pink. Brushing with seasoned sauce during grilling. Discard sauce.

Rich in Vitamin A and C.

Crabmeat and Shrimp Salad with Roasted Red Pepper Dressing

WHAT YOU WILL NEED:

1/4 cup reduced fat mayonnaise
1/4 cup fat free sour cream
1 teaspoon lemon juice
2 roasted red peppers, minced
1 pkg. (10 oz.) Dole Italian Salad Blend
1/2 pound cooked crabmeat
1/2 pound cooked cocktail shrimp, peeled
1 ripe mango, peeled and chopped
1 medium red onion, thinly sliced
1 medium avocado, thinly sliced

HERE'S HOW:

1. Stir together mayonnaise, sour cream, lemon juice and roasted peppers. Cover; refrigerate 1 hour to blend flavors.
2. Place equal amounts of salad on each of 6 chilled salad plates. Divide and layer crab, shrimp, mango, onions and avocado on each plate. Drizzle with roasted red pepper dressing.

Low Saturated Fat; Rich in Vitamin A and C.

Shrimp And Pineapple Salad

WHAT YOU WILL NEED:
2 cups (16 oz.) fresh sweet pineapple
1/2 pound cooked shrimp
1/4 pound fresh asparagus or green beans, steamed
Salad greens
2 tablespoons mayonnaise
2 teaspoons chili sauce
1 teaspoon lime juice
1/2 teaspoon horseradish

HERE'S HOW:

1. Cut pineapple into wedges. Arrange with shrimp and asparagus on salad plates lined with salad greens.
2. Combine mayonnaise, chili sauce, lime juice and horseradish in small bowl. Spoon over salad.

Nutrition Goal: Good source of Potassium; good source of Folate; rich in Iron; good source of Calcium.

Seafood Stew

WHAT YOU WILL NEED:

1/2 pound firm white fish (halibut, cod, or sea bass), cut into 1-inch pieces
2 tablespoons all-purpose flour
1 tablespoon olive oil
2 cups reduced-fat chicken broth
2 cans (6-1/2 oz. each) chopped clams, undrained
1 yellow bell pepper, diced
1 teaspoon dried Italian seasoning, crushed
2 cups baby spinach
2 tomatoes, chopped
1 tablespoon lemon juice

HERE'S HOW:

1. Mix together fish and flour in bowl to coat. Heat oil in a medium stockpot over medium-high heat. Add fish and cook 3 minutes. Add broth, clams, bell pepper and herbs.
2. Bring to a simmer; cover. Cook 5 minutes or till the fish is tender.
3. Add spinach, tomatoes and lemon juice. Cook, stirring, till spinach is wilted, about 3 minutes.

Nutrition Goal: Rich in potassium; good source of folate; rich in Vitamin A and C; rich in Iron.

Crab and Macadamia Nut Wonton Soup

WHAT YOU WILL NEED:

4 cups vegetable broth
20 wonton skins
6 oz. canned or fresh crab meat, drained
1/4 cup macadamia nuts, chopped
1-1/2 teaspoons soy sauce
1 cup mushrooms, sliced 1/4 inch thick
1 cup fresh baby spinach
4 tablespoons chopped green onions
1/2 teaspoon cornstarch

HERE'S HOW:

1. Mix crab meat, macadamia nuts, and soy sauce in medium bowl. Dampen cornstarch with 1 tablespoon water to make a liquid. Put 1/2 teaspoon heaping crab mixture in center of each wonton. Dip finger in cornstarch mixture, put it on one corner of wonton, press it to opposite corner. Repeat with the other two corners. Repeat this procedure for all wontons.
2. Stir together vegetable broth with 4 cups water in large sauce pot. Add mushrooms and spinach into broth; bring to boil. Reduce heat; add wontons. Stir and simmer about 5 minutes, or until wonton skins are translucent.
3. Divide soup into four bowls and garnish each bowl with 1 tablespoon green onions.

Nutrition Goal: low saturated fat; good source of potassium, Vitamin A and iron.

Pineapple Shrimp Soup

WHAT YOU WILL NEED:

2 cups clam juice or vegetable broth
2 cups red ripe tomatoes, chopped
2 tablespoons rice vinegar or dry sherry (optional)
1-1/2 tablespoons fresh ginger, grated
2 lemon grass stalks, middle part, bruised or pounded
2 tablespoons fish sauce
2 cups fresh pineapple, chopped
1 pound fresh jumbo size shrimp, deveined but tails intact
1 cup green onions, finely chopped
1 tablespoon sesame oil

HERE'S HOW:

1. Combine clam juice, tomatoes, rice vinegar, ginger, and lemon grass in Dutch oven or large sauce pot. Cover; bring to a boil, reduce heat to low and cook 15 minutes.
2. Add fish sauce and pineapple. Cook another 5 minutes. Add shrimp and cook 4 more minutes or until shrimp is pink. Discard lemon grass. Stir in green onions and sesame oil. Serve immediately.

Nutrition Goal: low saturated fat; good source of folate; rich in iron and calcium.

Shrimp Gambas

WHAT YOU'LL NEED:
1/2 kg shrimps, shelled, deveined with tail intact
2 tbsp iodized rock salt
2 tbsp olive oil
1/4 cup corn oil
2 tbsp garlic, chopped
1 pc green chili pepper, sliced diagonally

HERE'S HOW:

1. Toss shrimps and salt together in a bowl.

2. Heat a heavy flat bottom skillet until very hot. Drop shrimps and stir. Cook for 1 minute. Add olive oil and cook for another 2 minutes. Transfer to a platter.

3. In another pan, heat oil. Add garlic and cook till brown. Add chili pepper and stir well. Top on shrimps. Serve hot.

Fish and Shrimp Fiesta

WHAT YOU WILL NEED
200 g medium shrimps, shelled but keep the tail intact
1 pouch (200 g) DEL MONTE Original Style Tomato Sauce
1/4 tsp iodized fine salt (or ¾ tbsp iodized rock salt)
1/8 tsp pepper
1/4 tsp sugar
200 g fish fillet (labahita / talakitok / tangigue), cut into chunks
1/8 tsp iodized fine salt
4 cloves garlic crushed
1 pc medium onion, sliced
1 tsp minced ginger
2 tbsp butter
1 pc medium carrot, sliced
2 tbsp tausi, mashed
1 cup canned button mushrooms, quartered
1/2 cup water
50 g Baguio beans, sliced
1 pc medium red bell pepper, cut into strips

HERE'S HOW:
1. MARINATE shrimps in DEL MONTE Original Style Tomato Sauce, salt, pepper, and sugar for 10 minutes. Drain but reserve marinade. Sprinkle fish salt. Fry fish until light brown. Set aside

2. SAUTÉ garlic, onion, ginger, and shrimps in butter for 3 minutes. Remove from pan. Add carrot, tausi, mushroom, marinade, and water. Simmer for 10 minutes. Add Baguio beans, bell pepper, shrimps, and fish. Simmer for 5 minutes.

Serves 6

Rich in Vitamin A - for good eyesight.

Seafood Omelette

WHAT YOU WILL NEED:
4 cloves garlic, crushed
1 pc medium onion, chopped
100 g ground pork
100 g shrimps, shelled
1 pc medium red bell pepper, diced
1/2 cup diced kamote (sweet potato)
2 tbsp margarine
1 can (234 g) DEL MONTE Fresh Cut Crushed Pineapple, drained
1 kg tulya (clams), boiled and shells removed
2 stalks green onion, chopped
6 pc eggs

HERE'S HOW:

1. SAUTÉ garlic, onion, pork, shrimps, bell pepper and kamote in margarine. Add DEL MONTE Crushed Pineapple, tulya meat and green onions. Season with 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/2 tsp pepper. Set aside.
2. BEAT eggs one at a time. Season with salt to taste. Pour into lightly oiled frying pan. Cook over moderate heat until eggs begin to set. Spread 6 tbsp of sautéed mixture over egg.
3. FOLD over two sides of omelette until filling is covered. Transfer into plate. If desired, garnish with sliced cucumbers and tomatoes. Serve with DEL MONTE Ketchup.

Serves 6
Rich in Vitamin B12- prevents anemia.

Saucy Fried Crabs

WHAT YOU WILL NEED:
1/2 kg (3 pc) medium crabs
2 tbsp cornstarch
1/2 head garlic, crushed
25 g ginger, peeled and pounded
2 tbsp salted black beans (tausi), mashed in 2 tbsp water
1 pouch (200 g) DEL MONTE Sweet Spicy Tomato Sauce

HERE'S HOW:

1. SEASON crabs with 1/4 tsp iodized fine salt (or 3/4 tsp iodized rock salt) and 1/4 tsp pepper. Dredge in cornstarch. Deep-fry in 1/2 cup oil until cooked. Halve crabs and set aside.
2. IN another pan, sauté garlic and ginger using 2 tbsp of used oil. Add tausi, DEL MONTE Tomato Sauce and 3/4-1 cup water. Simmer covered for 5 minutes over low heat.
3. ADD crabs and simmer once.

Serves 6
Good source of Iron – for healthy red blood cells.

Fiesta Seafood Casserole

WHAT YOU WILL NEED:
200 g DEL MONTE Elbow Macaroni, cooked
100 g fresh tuna fillet, cut into chunks
100 g squid, ink sac removed then sliced
5 pc (75 g) shrimps, shelled with tails intact
1/2 tbsp calamansi juice
1/4 cup evaporated milk
1/2 pc chicken bouillon cube
1/4 cup canned button mushrooms, sliced
1/2 stalk celery, sliced
1 pc small red bell pepper, diced
1 pouch (250 g) DEL MONTE Italian Style Spaghetti Sauce
1/4 cup frozen/cooked green peas
3 tbsp breadcrumbs
2 tbsp grated Parmesan cheese
1/4 cup margarine

HERE'S HOW:

1. SPRINKLE fish, squid and shrimps with calamansi juice, 1/4 tsp iodized fine salt (or 3/4 tsp iodized rock salt) and 1/8 tsp pepper. Set aside.
2. HEAT milk and chicken bouillon cube until bouillon is dissolved. Combine with DEL MONTE Macaroni. Set aside.
3. SAUTÉ mushrooms, celery, bell pepper and seafood for 5 minutes. Add DEL MONTE Spaghetti Sauce, peas and salt to taste. Simmer for 5 minutes. Combine with DEL MONTE Macaroni. Transfer into greased 13” x 9” pan. Mix together last three ingredients. Sprinkle over macaroni. Bake uncovered in preheated oven at 350ºF for 20 minutes.

Serves 12

High in Vitamin C – helps fight common infection.

Chili Shrimps

WHAT YOU WILL NEED:
2 tbsp chopped garlic
2 tbsp chopped ginger
1 pc medium onion, chopped
1-1/2 cups coconut milk
1 pouch (200 g) DEL MONTE Original Style Tomato Sauce
2 tbsp soy sauce or oyster sauce
1/2 kg medium sugpo or large shrimps, cleaned and trimmed
2-3 pc siling labuyo, sliced
1 pc beaten egg
1 bunch (25 g) kinchay

HERE'S HOW:

1. SAUTÉ garlic, ginger and onion until tender. Add coconut milk and DEL MONTE Tomato Sauce, stirring continuously until it boils. Season with soy sauce or oyster sauce, salt and pepper to taste.
2. ADD shrimps and siling labuyo. Cook for 10 minutes or until shrimps turn bright red.
3. STIR in beaten egg and cook until set. Add kinchay and let stand for a few minutes before serving.

Serves 9
Good source of Vitamin A – for good eyesight.

Crab Omelette

WHAT YOU WILL NEED:
4 cloves garlic, crushed
1 pc medium onion, chopped
2 pc medium potatoes, diced
1 pc medium carrot, diced
1 pc medium red bell pepper, chopped
2 medium (1/2 kg) crab, cooked and flaked
1 pouch (115 g) DEL MONTE Original Style Tomato Sauce
1/4 kg cabbage, shredded
8 pc eggs

HERE'S HOW:

1. SAUTÉ garlic, onion, potatoes, carrots and bell peppers. Add crab meat, DEL MONTE Tomato Sauce and cabbage. Season with 2/3 tsp iodized fine salt (or 2 tsp iodized rock salt) and 1/4 tsp pepper. Cook for 3 minutes.
2. BEAT eggs, one at a time. Add about 1/4 cup of sautéed crab mixture. Fry both sides until set. Do the same for the remaining ingredients. Serve with DEL MONTE Ketchup.

Servings: 8
Rich in Vitamin C – helps fight common infection.