1 week meal planner

8/2/2019 1 Week Meal Planner

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1 WEEK

MEAL PLANNER


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DAY 1

BREAKFAST


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BREAKFAST

Rich Egg Pandesal

Spanish hot chocolate

Rich Egg Pandessal

Ing.4 cups Gold Medal all-purpose flour

2 teaspoons salt

1 teaspoon sugar cup water

cup margarine

cup sugar

3 eggs bread crumbs

Procedure:

1. In a bowl, sift together the flour and salt.2. Dissolve the yeast and sugar in water

3. Add to the flour mixture together with the margarine, sugar and eggs.

4. Blend well5. Knead on a floured surface until smooth and elastic.

6. Let rise for an hour then form into long thick cylinders or bastons.

7. Sprinkle with bread crumbs.

8. Cut into small pillows then place cut side up on greased baking sheets.9. Let rise for another 30 mins. then bake in an oven pre-heated at 350F for 15 mins. Or until

golden brown.

Spanish Hot Chocolate

Ing. cup cocoa power

1 cup brown sugar

3-4 cups water cup creamy peanut butter

1 cup cream or milk

Procedure:1. In a saucepan, dissolve the cocoa powder and brown sugar in water.

2. Bring to a boil then lower the heat

3. Ad the peanut butter.4. Stir to blend then simmer and beat with a wire whisk or batidor to make frothy.

5. Add the milk or cream. Add sugar if needed.

6. Serve hot and thick.


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LUNCH


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LUNCH

Mechado De Carne

Coconut Pudding

Green Mango JuiceRellenong gulay

Steamed Rice

Mechado De Carne

Ing.1 kilo beef around

strips of fat far larding

4 whole onions, peeled

cup vinegar

1 cup tomato sauce2 pieces bay leaf water

1 teaspoon peppercorns2 medium sizes green bell pepper, sliced

Procedure:1. Lard the center of the beef with the strips of fat.

2. Place the larded beef in a saucepan with the onions, vinegar, tomato sauce, bay leaves and

enough water to cook the beef.

3. Simmer until the beef is tender.4. Season to taste.

5. Add the peppercorns, potatoes and bell pepper.6. Cook until potatoes are tender.7. Slice the meat thinly before serving.

Coconut Pudding

Ing.

1 cup sugar2 cups coconut milk

6 eggyolks

2 eggs

1 cup brown sugar1 big can condensed milk, grated

rind of 1 dayap

Procedure:

1. Caramelize the sugar in a mold.

2. Set aside.3. Heat the coconut milk.

4. Beat the eggyolks and eggs together.


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5. Slowly add in the coconut milk.

6. Add the sugar, milk and rind.7. Strain twice before pouring into the prepared mold.

8. Steam for an hour or until done.

9. To serve, invert on a platter.

Rellenong Gulay

Ing.

2 tablespoons oil

1 tablespoon minced garlic2 medium-size onion, chopped

1 piece sayote. Diced

100 grams pechay (separate stems from leaves)

50 grams sitaw, diced

50 grams togue, cleaned2 tablespoons oyster sauce

gata from 3 cococnuts

Procedure:

1. Heat oil then saute the garlic and onions.2. Add sayote, chooped petchay stems, sitaw, togue and oyster sauce.

3. Cook until almost done.

4. Prepare the petchay leaves.

5. Dip the leaves in hot water to warm them then dry with a towel6. Place some filling at the center of each leaf then wrap to enclose

In a work, steam the stuffed petchay in a little amount of oyster sauce and water until done.

Cook the stuffed petchay in a gata until tender.

Fry the stuffed petchay until done.

Green Mango Juice

Ing.2 pieces green mangoes

1 cup sugar

3 cups shaved ice

Procedure:

1. Peel one mango then cube.2. Place it in the blender and puree until mushy.

3. Add sugar and shaved ice.

4. Pour into glasses.

5. Use the other green mango to make garnishing for the drink.


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DINNER


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DINNER

Fish Fillet Lumpia

Watermelon Juice

Fish Fillet Lumpia

Ing. kilo fish fillet, cut into sticks

1 teaspoon minced garlic

salt and pepper1 teaspoon crushed ginger

liquid seasoning

rind of 1 lemon

2 pieces tanglad leaves

lumpia wrappersoil for frying

sesame oil

Procedure:

1. Season the fish with garlic, salt, pepper, ginger and liquid season.2. Sprinkle the top with lemon rind.

3. Steam or microwave the fish on a bed of tanglad leaves until done.

4. Set aside the cooked fish and save the drippings.

5. Draw the fish well then wrap in lumpia wrappers.6. Fry in hot oil with golden brown.

7. Prepare a sauce by cooking the drippings with some sesame oil and oyster sauce.8. Place the fish lumpia on a bed of green garnished with red tomatoes and slice lemon.9. Serve with the sauce.

Watermelon Juice

Ing.

of a medium-size watermelon1 cup sugar

3 cups shaved ice

Procedure:1. Remove the watermelon pulp from the rind.

2. Reserve the rind for garnishing.

3. Remove the seeds from the pulp then place in the blender together with the sugar and ice.4. Blend until thick and frothy.

5. Pour into tall glasses and garnish with cleaned and trimmed watermelon rind.


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DAY 2

BREAKFAST


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BREAKFAST

Delicious Coffee Milk Shake

Banana Nut Bread

Banana Nut Bread

Ing.3 cup flour

4 tsp. Baking soda

2/3 cup butter, softened1 1/3 cup sugar

4 eggs beaten

2 tsp. vanilla

6 bananas, chopped

1 cup walnuts, chopped

Procedure:1. Pre-heat oven to 350F. Grease flour a 9x5x3 inch loaf pan.

2. Sift together flour, baking powder and baking soda; set aside.

3. In a bowl, cram butter and sugar.4. Add eggs and vanilla; mix well.

5. Add flour mixture alternately with bananas; mix well..

6. Stir in nuts.

7. Pour into prepared pan. Bake for 1 hour and 20 mins.8. Makes 6 servings.

Delicious Coffee Milk Shake

Ing.

2 c fresh milk2 to 4 tsp. instant coffee granules

2 T sugar

3 T vanilla ice creamwhipped cream

Procedure:

1. Combine milk, coffee granules, sugar and ice cream in a blender.2. Blend in high for 5 mins.

3. Serve in a tall glass topped with whipped cream.

4. Makes 2 servings.


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LUNCH


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LUNCH

Barbecue Ribs

Palitaw

Water

Barbecue Ribs

Ing.

10 lbs pork sparerib racks

6 inches ginger root, cut into1-inch pieces and crushed

2 T hawaiian salt

1 lb brown sugar

Procedure:1. Cut ribs into single or double bone sections.;

2. Place in large saucepot, cover with water.3. Add ginger and hawaiian salt and simmer for 1 hour or until tender.

4. Drain and cool ribs.

5. Combine brown sugar, white sugar, catsup, soy sauce, vinegar and garlic. Brush sauce onribs. Cook on barbecue grill on low heat until glazed.

6. Make 6 to 8 servings.

Palitaw

Ing.

Water1 c mochiko (glutinous rice glour) c water

c grated coconut

c sugar c toasted sesame seed

Procedure:1. In a medium saucepan, bring water to a boil.

2. In a bowl, combine mochiko and water; mix well. Form into small balls and flatten; drop

into boiling water.

3. Pattiest will float when done.4. Remove from water and cool.

5. Combine coconut, sugar and sesame seed. Coat cooked mochi pattiest with coconut

mixture.6. Make 6 servings.


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DINNER


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DINNER

Lecon Manok sa Kawali

Rice

Water

Lechon Manok sa Kawali

Ing.

1 kl. whole chicken

salt + pepper1 bottle lechon sauce

2 pieces pandan leaf

cup oil

Procedure:1. Rub the chicken with salt pepper and lechon sauce.

2. Stuff the cavity with the pandan leaves.3. Heat the oil then cook the chicken.

4. When almost done, turn to cook the other side.

5. Baste with more lechon sauce as you cook.6. Make 6 servings.


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DAY 3

BREAKFAST


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BREAKFAST

Tinola fried rice

Hot Coffee

Tinola fried rice

Ing.2 tbsp. oil

2 cloves garlic, minced

1 tbsp. minced ginger1 onion chopped

1 chicken bouillon cube

3 cups cooked rice

toasted garlic

chopped spring onions

Procedure:1. In a skillet, heat the oil the saute the garlic, ginger and onions.

2. Add the chicken cube then the cooked rice.

3. Stir constantly until heated through.4. Serve topped with toasted garlic and spring onions.


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LUNCH


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LUNCH

Sari-sari

Steamed Rice

Water

Sari-sari

Ing.

1 tsp salad oil

1 clove garlic, minced1 small onion, sliced

1 lg. Tomato, diced

lb crispy skin roast pork, cut into 1-inch pieces

1 T patis ( clear fish sauce)

1 T achuete (seeds fr lipstick plant)powder2 c hot water

1 c cubed pumpkin lb. Long beans, cut into 2-inch lengths

1 c sliced winged beans

1 c sliced okra1 lb. Swamp cabbage, cut into 2-inch lengths

salt to taste

1 (0.35 oz.) env. dashi no moto (fish flavored granules)

Procedure:

1. In a large sauce pot heat oil.2. Saute garlic, onion, and tomato. Add roast pork and patis; stir. Fry for 2 minutes.3. Mix achuete with the cups hot water. Add to pork mixture; cover and bring to boil.

4. Select four vegetables in the order listed; adding to pork mixture and cooking each until

almost tender.5. Season with salt and dashi no moto.

6. Serve immediately. Makes 6 servings.


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DINNER


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DINNER

Pineapple Chicken

Fish Cake Tempura

Pineapple Chicken

Ing. c soy sauce

c pineapple

c sugar1 pc ginger root, crushed

2 to 3 lbs. Chicken drumettes

Procedure:

1. In a saucepan, combine soy sauce, pineapple juice, sugar and ginger; bring to boil.2. Add chicken; cook until done about 30 mins. Or until chicken is tender.

3. Make 4 to 6 servings.

Fish Cake Tempura

Ing.

c flour

2 tsp sugar

tsp salt tsp msg

c water1 egg 7(oz. Size) block fish cake, minced

c minced green onion oil for deep frying.

Procedure:

1. In a bowl, combine flour, sugar, salt and msg.

2. In another bowl, combine water and egg; beat until foamy.3. Mix egg mixture into flour mixture; stir only to moisten. Fold in fish cake and green

onion.

4. In a skilled, heat oil. Drop teaspoonfuls fish cake mixture in hot oil; fry until golden

brown.5. Drain on absorbent paper. Makes about 1 dozen.


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DAY 4

BREAKFAST


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BREAK FAST

ARROZ DULCE

(Spicy Sweet Rice)

Hot Milk

Arroz Dulce

Ing.

6 C raw rice tsp. ground cloves

6 C water 3 tsp. ground ginger 1 (12-oz) can evaporated milk tsp. nutmeg

1 C sugar 1 C flaked coconut C butter or margarine 1 C raisins (optional)

3 tsp. cinnamon 1 (13 oz) can coconut milk

Procedure:

1. Wash rice; soak in enough water to cover for 1 hour; drain well.

2. In a large saucepot, combine the 6 cups water, evaporated milk, sugar, butter or margarine,cinnamon, cloves, ginger, nutmeg, coconut, raisins and coconut milk.

3. Bring to a boil and stir in drained rice. Cook on high heat, stirring constantly.4. Lower heat as liquid evaporates. Cover and continue to cook, stirring frequently, until rice

is done.

5. Cover an let stand for 1 hour. Divide rice in half and spread in two 13 x19 inch pan.

6. If desired, garnish w/ more cinnamon and coconut.7. Make 2 pans, about 48 servings.


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LUNCH


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LUNCH

Spam Pasta

Melon Frappe

Spam Pasta

Ing.1 (12 oz) pkg. penne pasta 1 onion, sliced

1 (12 oz) can spam cut into strips 1 tomato, diced

1 tsp. olive oil oyster sauce to taste1 each green, yellow, orange and red ground black pepper to taste

peppers, cut into strips

Procedure:

Cook pasta according to package direction. In a large skillet or wok, fry spam in olive oil.

Add the pepper, onion, tomato and pasta stir fry for 1 minute.

Season with oyster sauce and black pepper; cook for 1 more minute

Make 5 servings

Melon Frappe

Ing.1 ripe melon

1-2 ups sugar

3 cups shave ice

Procedure:

1. Peel the melon and remove the seed. Cut into cubes then place in a blender and puree untilsmooth.

2. Add enough sugar to sweeten and blend again.

3. Add shave iced to make a thick frothy drink.

4. Serve at once.


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DINNER


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DINNER

Corned Beef Hash

Simply Squash

Corned Beef Hash

Ing.

1 medium russet potato 1 egg

1 (12-oz) can corned beef salt and pepper, to taste medium onion, diced 2 t. salad oil

1 c cracker meat

Procedure:

7. Peel and slice potato thinly, cook in water for 15 minutes to 20 minutes or until soft.8. Drain potato; mash in a large bowl. Place corned beef in another bowl; remove fat and

skin.9. Add corned beef, onion, crake meat, egg, salt and pepper to the mashed potatoes; mixed

well.

10. Form into 3 inch patties. Heat oil in skilled. Fry corned beef fatties until golden brown onboth sides.

11. Makes 6 to 8 servings.

Simply Squash

Ing.1 long white squash (about 2 lbs.) 1 (14.5 oz) can chicken broth4 cloves garlic, minced salt ground black ground

1 T. salad oil pepper to taste

2 medium tomatoes, sliced

Procedure:

1. Pave squash and cut lengthwise into 4 to 6 wedge; remove seeds if hard.2. Cut each wedge into inch slices. In a skillet, brown garlic in oil.

3. Add tomatoes; cook for 1 minute. Add broth and squash; cook until squash is dome; about

5 minutes.

4. Season with salt and pepper to taste. Add more broth as needed.5. Make 6 servings.


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DAY 5

BREAKFAST


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BREAKFAST

Corn Bread

Black Coffee

Corn Bread

Ing.

2 C bisquick 2 block butter; melted

1 C sugar 2 eggs beaten

3 t. yellow corn meal 1 C. milk

tsp. baking soda

Procedure:1. Preheat oven to 350 0F. Grease a 13 x 9 inch baking pan

2. In a bowl, combine bisquick, sugar, corn meal, baking soda, melted buter, eggs and milk;

mix just until moistened.3. Pour into prepared pan. Bake for 30 to 45 minutes.

4. Make 24 servings.


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LUNCH


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LUNCH

Hamburger Barley Soup

Water

Hamburger Barley Soup

Ing.2 lbs lean ground beef 2 T garlic powder

1 (6-oz) can tomatoes, chopped 1 bay lea

7 C water paprika C slivered string beans C dices carrots

1 C chopped celery C barley

chopped celery greens C cubed potatoes

Procedure:1. In a large saucepot, brown beef; drain excess grease.

2. Add tomatoes, water, string beans, celery, celery green, garlic powder, bay leaf andpaprika.

3. Cover and bring to boil. Lower heat and simmer for 45 minutes.

4. Add barley and carrots; simmer for 15 minutes.5. Add potatoes; cook for 10 minutes or until potatoes are done.

6. Let stand for 20 minutes before serving.

7. Makes 10 to 12servings.


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DINNER


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DINNER

Seafood Kare-Kare

Orange Julius

Seafood Kare-kare

Ing.1 pkg. kare-kare mix

200 grams talong, sliced

200 grams sitaw cut into lengths kilo fish fillet, cubed

kilo prawns, cleaned

kilo mussels, cleaned

kilo oysters, shucked

2 teaspoon paprika1 tbsp. kalamansi juice

patis to taste cup bagoong alamang

Procedure:1. In a saucepan, prepare the kare-kare mix as directed in the package.

2. Drop the vegetables and cook until almost done.

3. Add the seafoods, paprika and kalamansi juice

4. Boil then simmer until seafoods cooked.5. Season to taste, serve hot with the bagoong and alamang.


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DAY 6

BREAKFAST


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BREAKFAST

Arroz Cubana Lumpia

Hot Chocolate

Arroz Cbucana Lumpia

Ing.1 tbsp. oil

1 tsp. Crushed garlic

1 onion, chopped50 grms. ground pork or beef

1 tbsp. Liquid seasoning

salt and pepper to taste

1 tbsp. tomato sauce or to taste

1-2 cups cooked rice2 fried saba bananas, diced lumpia wrappers

oil for deep frying

Procedure:

1. Heat the oil then saute the garlic onions and ground meat.2. Add liquid seasoning, salt and pepper.

3. Stir in tomato sauce and cooked rice. Mix Well

4. Add the diced saba. Cook until heated through.

5. Put a tablespoon of the cooked mixture on each lumpia wrapper.6. Wrap and deep-fry in hot oil until golden brown.


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LUNCH


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LUNCH

Lasagna Casserole

Lemonade

Lasagna Casserole

Ing.1 lb. ground beef

2 tsp. seasoned salt

2 cloves garlic, crushed tsp. Ground black pepper

1 (1lb. 13 oz) can tomatoes, undrained

1 (8 oz) can tomato sauce

1 (8 oz) spaghetti sauce mix

8 oz Lasagna noodlesFresh chopped spinach, cooked (optional)

lb mozarella cheese, sliced lb. Ricotta cheese

c grated parmesan cheese

Procedure:

1. In a saucepan, brown beef. Add seasoned salt, garlic, and pepper, simmer for 10 minutes.

2. Add tomatoes including liquid, tomato sauce, and spaghetti sauce mix, stir well.

3. Cover and simmer for 30 minutes. Cook Lasagna noodles in boiling solid water untilalmost tender, rinse and drain.

4. Pre-heat oven to 325F. Place 1/3 of meat mixture into a 12x8x2-inch baking dish.5. Cover with 1/3 lasagna noodles, and spinach (optional). Sprinkle 1/3 of morazella cheese

and top with spoonfuls of ricotta cheese.

6. Bake for 20 minutes.

Hint: Casserole maybe made earlier and refrigerated until ready to bake. Makes 6 to 8 servings.


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DINNER


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DINNER

Roast Guava Chicken

Passion Fruit Iced Tea

Roast Guava Chicken

Ing.

1 kilo whole chicken2 chicken bouillon cubes, crushed

1 dayap

young guava leaves and young flower, washed6-7 pink riped guavas , washed

1-2 tablespoon red wine

Procedure:

1. Season the chicken with bouillon and dayap juice.2. Fill the cavity with guava leaves, flowers and some of the ripe fruit.

3. Halve the guava and rub all over the chicken.4. In a roasting pan, place more guava leaves and flowers.

5. Put the chicken over this. Roast for 45 minutes to an hour or until the chicken is cooked.

6. Strain the drippings and deglaze with red wine.7. Boil once then serve as gravy.

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