Filipino Adobo


3 – 4 lbs. whole chicken, cut into serving pieces
1/2 cup soy sauce
4 cloves garlic, minced and divided
2 bay leaves
1/2 cup white vinegar
1 tablespoon peppercorns
1 Tablespoon olive oil
2 medium onions, thinly sliced
1 cup water
1/2 tablespoon brown sugar
Cooked jasmine rice, for serving
Thinly sliced scallions, for serving
  • In a bowl, combine chicken parts, soy sauce, 3 cloves garlic, bay leaves, vinegar, and peppercorns. Cover and marinate in the refrigerator for at least 30 minutes or up to 4 hours.
  • Remove chicken, reserving the marinade. In a large skillet, heat oil and sauté onions and remaining garlic until onions are opaque and fragrant. Add chicken and cook until lightly browned. Pour in reserved marinade juices, water and sugar; bring to a boil uncovered for 3 to 5 minutes.
  • Lower the heat, cover and simmer for 20 to 30 minutes, or until chicken is cooked through (safe internal temperature of 165ºF) and sauce thickens to a rich, brown color.
  • Let cool, discard bay leaves and serve over a bed of jasmine rice. Garnish with thinly sliced scallions. Refrigerate leftovers.


Crispy, crunchy, cheesy and low fat; these chicken tenders whether breaded with a popular cheddar cracker then baked to a golden crunch or low fat version are suitable for kids of all sizes (that includes you, Mom & Dad!).

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2 Tbsp olive oil
1½ cups (3 oz) Cheez-It
cheddar crackers
½ tsp black pepper
1¼ lb raw chicken tenders
1/3 cup Dijon mustard


Put rack in lower third of oven; preheat to 475°F. Brush a baking pan with olive oil. Pulse crackers in a food processor. Transfer to a bowl; stir in pepper. Toss tenders in mustard, then dredge in crumbs. Arrange on oiled pan. Bake, turning once, until golden brown, 15 minutes.

BAKED NUGGETS (low fat version)


1/4 cup flour

1 tsp onion powder

1/2 tsp garlic powder

1/4 tsp salt

1/4 tsp black pepper

1 lb raw chicken breast, cut into 11/2- to 2 -inch pieces

1/4 cup fat-free milk

1/2 cup plain dried bread crumbs (you can use whole wheat crumbs)

Olive oil cooking spray


Preheat oven to 400ºF. Line a large baking sheet with parchment paper. In a medium bowl, combine flour, onion, and garlic powders, salt, and pepper. Toss chicken with flour mixture. Pour milk into a shallow bowl. Dip chicken pieces into milk. Pour bread crumbs onto a large plate. Roll chicken in crumbs. Arrange chicken on baking sheet: spritz with cooking spray. Bake for 20 minutes or until thoroughly. Serve nuggets with ketchup or one of this delicious dips: Tangy BBQ, Creamy Dill, or Honey-Mustard.


171369_116969_120429120615_g4 tbsp. oil

4 tbsp. hydrogenated vegetable lard

10 tbsp. water

1 pinch salt

2 cups Wheat Flour

2 egg yolks, slightly beaten


1 chicken breast, cooked and shredded

2 tomatoes, peeled and seeded

1 onion, chopped

2 garlic claws, finely chopped

2 tsp. Olive oil

1 can peas

Olives to taste


3 tbsp. chopped parsley

1 tsp. Chicken broth

1 tbsp. Wheat Flour


Heat oven 350º F

Mix the dry ingredients with the lard, oil, and water using your hands. Whe the dough is soft and smooth, wrap it with clear wrap and refrigerate for 30 minutes.

Separate dough into equal portions and make medium patties, place the filling and cover with other patty. Brush with egg yolk and bake for 20 minutes or until golden brown.


Saute onion, garlic, and tomatoes, add chicken breast and saute one more minute. Add salt, peas, chicken broth, and parsley. Bring to a boil, then add the water and dissolved flour; reduce heat and let the broth thickens. Let cool to fill the patties.



  • 4 cups Imagine Organic Free Range Chicken Broth
  • 12 oz DeBoles Organic Whole Wheat Penne
  • 1 jar Walnut Acres Tomato and Basil Sauce
  • 1 ¼ cup of Spectrum Natural Organic Olive Oil
  • 1lb of medium zucchini washed and halved, then sliced into ¾ inch diagonal slices.
  • ½ teaspoon of Hain sea salt
  • 3 cloves of garlic, sliced very thinly.
  • ¼ cup of fresh basil leaves, sliced into ribbons.
  • ½ teaspoon of crushed red pepper flakes
  • 2 tablespoons of heavy cream
  • ¼ cup parmigiano-reggiano cheese, grated.
  • Freshly ground coarse black pepper.
  • ¼ cup of Italian flat leave parsley roughly chopped for garnish.


  1. In medium pasta pot, bring the chicken broth to a boil and cook penne according to instructions. Drain and keep warm, reserving 1 cup of the cooking liquid.
  2. While pasta is cooking, heat the oil in a large skillet and sauté zucchini until golden about 5 minutes. Season with a little salt and remove with a slotted spoon. Drain on paper towel and set aside.
  3. Add garlic, to skillet and sauté for 3 minutes until lightly golden. Add basil and crushed red pepper to skillet and stir for 3 minutes.
  4. Add Walnut Acres sauce and bring to a boil until sauce has reduced to about half, about 10 minutes.
  5. Stir in ½ cup of the reserved pasta liquid and the cream with 3 tablespoons of the grated cheese. Fold in the zucchini and penne and stir to coat well. If sauce is too thick add more pasta liquid, season to taste.
  6. Transfer cooked pasta and sauce to warm bowls and sprinkle over remaining cheese. Garnish with parsley and serve.



  • 4 (8 to 9 inch) Manny’s Whole Wheat Tortillas
  • 1/2 cup reduced-fat ranch dressing
  • 1/4 cup grated reduced-fat Parmesan cheese
  • 1/2 cup diced red onion
  • 2 cups iceberg lettuce (or any other variety), shredded
  • 1 (10 ounce) can Valley Fresh 100% Natural White Chicken, drained and shredded


For each roll-up, spread 2 tablespoons ranch dressing over entire surface of one tortilla. Sprinkle with 1 tablespoon cheese and 2 tablespoons red onion. Place 1/2 cup salad greens in center on top of onions. Place 1/4 of the chicken (about 1/4 cup) on top of salad greens. Fold in each side of tortilla about 1-1/2 inches and roll up from the bottom.


1 rotisserie chicken, about 2 pounds

1 cup coconut milk

1/2 teaspoon cumin

Zest and juice of 1 lime

Splash of hot sauce

Salt and ground black pepper

1/4 cup fresh cilantro, chopped

Eight 6-inch flour tortillas, warmed

1 small red onion, peeled, diced

1 avocado, halved, pitted, peeled, and sliced

Remove the meat from the chicken, pulling apart any larger chunks into bite-size pieces.

In a medium saucepan over medium heat, combine the chicken, coconut milk, cumin, lime zest and juice, and hot sauce. Simmer until heated through and thick. Season the chicken with salt and pepper, and then remove from the heat. Stir in the cilantro, and then divide the mixture between the tortillas. Garnish each serving with diced onion and avocado. Serve immediately.


8 Tostadas

2 lbs. Large shrimp raw, peeled, and deveined

1/4 cup olive oil

4 teaspoons chopped garlic

2 teaspoons ground cumin

2 teaspoons red win vinegar

1 1/2 teaspoons salt, kosher

1 teaspoon ground black pepper

2 avocados, ripped in small slices

1/3 cup diced red onion

3/4 diced tomato, seeded

2 cups spring mix , fresh


Combine shrimp, 3 tablespoons olive oil, garlic, and cumin in a plastic gallon-size zip top bag; toss and coat evenly, and marinate shrimp refrigerated for an hour. Combine red wine vinegar, 3/4 teaspoon salt, 1/2 teaspoon ground pepper and whisk until salt is dissolved. Add the remaining olive  oil  and whisk to combine. Add the avocado, red onion, and tomato; toss to coat.

Remove shrimp from marinade and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat a non-stick sauté pan  over medium-high heat, sauté shrimp in batches, 2 minutes per side. Top each tostada with 1/4 cup spring mix and divide shrimp and avocado salsa evenly among tostadas.

Tip: For a chicken variation substitute pulled rotisserie chicken tossed  lightly with smoked salsa. Exchange any chopped or shredded lettuce for spring green mix. Add chopped jalapeño pepper to the avocado salsa in order to add a hint of spice.


Preparation time: 10 minutes          Cook time: 45 minutes

1 (3 1/2 to 4-lbs./1.6 to 1.8kg.) whole chicken, butterflied*

2 tablespoons (30ml) canola or corn oil

2 tablespoons (30ml) butter

3/4 cup (175ml) minced shallots or green onions

Grated, peel and juice of 1 lemon and 1 orange

1 tablespoon (15ml) honey

Preheat oven to 500ºF/250ºC. Season the chicken on both sides with salt and pepper to taste. Make an incision in both of chicken’s thighs, tucking the legs in.

Heat oil in a large ovenproof skillet or iron dutch oven over medium heat. Place chicken skin side down, browning 3 to 5 minutes. Remove from heat, flipping chicken over to skin side up.

Place in oven. Bake 35 to 40 minutes, basting once after 20 minutes, until chicken is no longer pink and instant-read thermometer registers 185ºF/85ºC. Remove chicken to serving platter, covering loosely with aluminum foil.

Discard fat from skillet; place oven medium heat. Add butter and shallots, stirring until golden but not burned. Add lemon and orange peel and juices and honey; bring to a rolling boil. Remove from heat; inmediately spoon sauce over chicken.

Makes 4 servings.


* To butterfly chicken place breast side down; use heavy-duty kitchen shears to cut along both sides of backbone. discard backbone, turning over chicken over and opening like a book. Press gently to flatten it.





1 8oz. package cream cheese, softened

1/2 cup buttermilk ranch dressing

1/2 cup Tabasco brand Buffalo style Hot Sauce

1/3 cup shredded mozzarella cheese

2 10 oz. cans of Hormel Premium Chicken Breast


Heat oven to 350ºC. Place cream cheese in a deep baking dish and stir until smooth. Mix in buttermilk ranch dressing, Tabasco sauce, and shredded cheese. Stir in chicken.

Bake 15 to 20 minutes or until the dip is completely heated throughout. Stir  again and serve.