Weekly Meal Plan (May)

Monday

SESAME GINGER CHICKEN

Ingredients:

1/2 kg MAGNOLIA CHICKEN STATION GROUND CHICKEN
2 tbsp toasted sesame seeds
2 tbsp light soy sauce
2 tbsp honey
2 tbsp grated ginger
1/4 cup MAGNOLIA GOLD BUTTER SALTED
1/4 cup thinly sliced carrots
3 tbsp cornstarch, dissolved in 1/2 cup water
1/4 cup Baguio beans, sliced

Procedure:

  1. In a bowl, combine chicken, sesame seeds, soy sauce, honey, and ginger. Mix well.
  2. Melt butter in a pan and saute marinated chicken until cooked. Add carrots. Mix well then add cornstarch mixture. Add Baguio beans and simmer until lsauce thickens and veggies are tender.

Makes 5 to 6 servings.

CREAMY TUNA AND MUSHROOM PASTA

Ingredients:

1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
2 tbsp minced onion
1/2 cup sliced button mushrooms
1 (298 g) can cream of mushroom soup
2 cups MAGNOLIA PUREFRESH MILK
1 (180 g) can tuna chunks in oil
1 tbsp chopped dill leaves (optional)
1/4 kg spaghetti noodles, cooked according to package directions

Procedure:

  1. In a saucepan over medium heat, melt butter and sauté onion and mushrooms.
  2. Add cream of mushroom and milk. Mix until lump free and cook for 5 minutes.
  3. Stir in tuna and dill, and simmer until sauce thickens, stirring occasionally.
  4. Toss pasta into the sauce.  

Makes 6 servings. 

Yield: 6 cups

Tip/s:  

  • Substitute dill leaves with chopped parsley or basil leaves.
  • Add sliced black olives for flavor boost.

COFFEE JELLY

Ingredients:

1.2 (5 cups) L water
1 (24 g) pack clear unflavored gulaman powder
4 (17 g each) packs SAN MIG BARAKO 3-in-1 COFFEE
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM, chilled
1/4 cup condensed milk

Procedure:

  1. In a large pot, combine water and gulaman. Stir until gulaman is dissolved and hydrated.
  2. Bring to a boil while stirring. Remove from heat and add coffee. Stir completely.
  3. Pour mixture into mold. Let set at room temperature until firm. Cut into cubes.
  4. In a separate bowl, whip cream and condensed milk. Add coffee jelly. Mix gently.
  5. Chill in the refrigerator for about 30 minutes.

Makes 8 servings.

(Yield: 8 cups/1 cup per serving)

Tuesday

BANANA CARROT CUPCAKES

Ingredients:

2 cups MAGNOLIA ALL PURPOSE FLOUR, sifted
2 tsp sifted baking soda
1/4 tsp iodized fine salt
2 tsp cinnamon powder
1 cup sugar
1 (225 g) bar MAGNOLIA GOLD BUTTER UNSALTED, melted
4 pc extra large MAGNOLIA BROWN EGGS
1-1/2 cups grated carrots
1 cup drained crushed pineapple
1 cup packed brown sugar
1/2 cup mashed ripe lakatan bananas
1 cup raisins, rinsed

Procedure:

  1. Preheat oven to 350°F. Line2 muffin pans with baking cups. Set aside.
  2. In a large mixing bowl, mix ingredients in the order stated above. Mix with a wooden spoon or rubber scraper until blended.
  3. Pour the mixture into the prepared pan 3/4 full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Makes 24 pieces.  

CORNED BEEF BURRITO

Ingredients:

1 tbsp cooking oil
1 (50 g) pc onion, chopped
1 (380 g) can PUREFOODS CORNED BEEF
2 tbsp chili con carne seasoning
1/4 cup canned corn kernels, drained
3 cups cooked rice
1/4 tsp iodized fine salt
1/8 tsp pepper
1 (6 pc) pack 8-inch flour tortillas, pan-grilled for 1 minute per side
6 (30 g) pc lettuce leaves (romaine or lollo rosso)
1/2 pack MAGNOLIA QUICKMELT CHEESE, grated
1 (100 g) pc tomato, diced
1 (100 g) pack plain yogurt

Procedure:

  1. In a pan, heat oil and sauté onion and corned beef. Add chili con carne seasoning, corn and rice. Mix well until well incorporated. Season with salt and pepper.
  2. Arrange 1 piece of flour tortilla on a plate. add 2 pieces of lettuce in the middle and top with 1 cup of corned beef rice mixture. While hot, add some cheese to lightly melt and then add diced tomatoes and a tablespoon of yogurt on top.
  3. Roll each tortilla tightly and secure with foil.

Makes 6 servings.

Wednesday

3-INGREDIENT BUTTER COOKIES - 2039

Ingredients:

3/4 cup MAGNOLIA GOLD BUTTER SALTED
1/2 cup (100 g) sugar
1-1/2 cups (180 g) MAGNOLIA ALL PURPOSE FLOUR

Procedure:

  1. Preheat oven to 350°F and line a baking sheet with wax or baking paper. Set aside.
  2. In a bowl, mix butter and sugar until fluffy. Add flour. Mix until mixture resembles breadcrumbs.
  3. Using the hands, knead or compress until it forms a dough. Form into a 1 inch thick log and wrap in plastic film. Chill for 15 minutes. Slice into 1/4 inch discs and place on baking sheet. Bake for 10-12 minutes or until sides brown.
Makes 12 servings
(Yield: 24 pc/2 pc per serving)

BAKED CHICKEN SPINACH LASAGNA

Ingredients:

1 (500 g) pack lasagna noodles, cooked according to package directions
1 (160 g) pack MAGNOLIA QUICKMELT CHEESE, grated

Spinach Cream Sauce

1 (200 g) bar DARI CRÈME CLASSIC
1 (100 g) pc onion, chopped
1/2 cup MAGNOLIA ALL PURPOSE FLOUR
2-1/2 cups chicken stock
1 (250 mL) pack MAGNOLIA ALL PURPOSE CREAM
1 tsp iodized fine salt
1/8 tsp pepper
3 cloves garlic, minced
1 (250 g) pack frozen chopped spinach

Chicken Marinara Sauce

1 (200 g) bar DARI CRÈME CLASSIC
1 (100 g) pc onion, chopped
6 cloves garlic, chopped
1/2 kg MAGNOLIA CHICKEN STATION GROUND CHICKEN
1 (400 g) can canned diced tomatoes
1-1/2 cup tomato sauce
2 tbsp sugar
1/2 tsp pepper
1 tsp iodized fine salt

Procedure:

  1. To make spinach cream sauce, melt margarine in pan and sauté onion until tender. Whisk in flour to make a paste (roux). Gradually add chicken stock, cream, salt and pepper while whisking. Whisk until smooth and simmer for 5 minutes until sauce thickens. Add garlic and spinach. Simmer once and remove from heat. Set aside.
  2. To make marinara sauce, melt margarine in a pan and sauté onion and garlic. Add chicken and cook for 2 minutes. Add diced tomatoes and tomato sauce. Simmer for 5 minutes. Season with sugar, pepper and salt. Simmer for 10 minutes or until slightly thick, stirring occasionally. Set aside.
  3. To assemble, pour 1 cup spinach cream sauce on the bottom of a 9x13 inch oven proof casserole dish. Lay 3 lasagna noodles and pour 1 cup chicken marinara sauce. Repeat alternately with remaining ingredients. Top with cheese.
  4. Baked in a preheated oven set to 350°F for 20 minutes or until cheese melts.

Makes 16 servings.
(Yield: 16 cups or pc/1 cup or pc per serving)

Thursday

KUNG PAO SAUSAGE PASTA

Ingredients:

2 tbsp cooking oil
1 cup sliced hydrated shiitake mushrooms
3 cloves (1 tbsp) garlic, minced
6 pc PUREFOODS DELI BEEF FRANKS WITH ANGUS, sliced
3/4 cup soy sauce
1/4 cup brown sugar
2 tbsp vinegar
1/2 cup water
1 cup (140 g) peanuts
400 g spaghetti noodles, cooked according to package directions

Procedure:

  1. In a pan over medium heat, heat oil and sauté garlic.
  2. Add mushrooms and franks. Add soy sauce, sweet chili, sugar, vinegar, and water. Boil until sauce slightly thickens.
  3. Add peanuts then toss in the cooked pasta.

Makes 4 servings.

Tip: Add more chili peppers or sauce to make the dish spicier.

BEEF SALPICAO

Ingredients:

1/2 kg MONTEREY BEEF TENDERLOIN, cubed
1 tbsp hot sauce
3 tbsp liquid seasoning
3 tbsp Worcestershire sauce
1 tsp pepper
1/3 cup DARI CREME CLASSIC
1/3 cup minced garlic
1 pc sliced finger pepper (siling haba) for topping (optional)

Procedure:

  1. Marinate beef in hot sauce, liquid seasoning, Worcestershire sauce and pepper, for about 5 minutes. Drain and set aside marinade.
  2. Heat Magnolia Dari Creme in pan. Sauté garlic over moderate heat until golden brown. Remove half of the garlic from the pan and set aside.
  3. In the same pan, add beef and continue sautéing over high heat until beef turns brown. Add marinade and simmer for another minute.
  4. Transfer to a sizzling plate or serving platter and top with reserved toasted garlic and sliced finger pepper.

Makes 4-5 servings. 

(Yield: 2 cups/1/2 cup per serving)

CHEESE AND HAM ROLLS

Ingredients:

8 slices loaf bread, edges removed
1 (250 g) pack PUREFOODS SWEET HAM
16 slices MAGNOLIA CHEEZEE, 1/2 cm thick
1/2 cup MAGNOLIA GOLD BUTTER UNSALTED
2 pc MAGNOLIA BROWN EGGS, beaten
1/2 cup MAGNOLIA FRESH MILK

Procedure:

  1. Using a rolling pin, flatten bread slices.
  2. Top each piece with ham and two slices of cheese then roll tightly using a piece of wax paper.
  3. Secure edges of wax paper and chill overnight.
  4. Unwrap then slice each sandwich into 4.
  5. Heat butter in a frying pan.
  6. Dip each rolled sandwich in eggs, then milk then pan-fry until light brown in color. Serve.

Makes 8 servings.

Friday

PALABOK

Ingredients:

1/4 kg shrimps, peeled (reserve heads and shrimp shells)
4 (1 L) cups water
2/3 cup cooking oil
8 cloves garlic, chopped
1 tbsp anatto powder
1/4 kg MONTEREY GROUND PORK
1 tsp patis (fish sauce)
1 tbsp iodized rock salt
1/2 cup MAGNOLIA ALL PURPOSE FLOUR, mixed with 1/2 cup water
1/4 kg pancit bihon, soaked and blanched
2 pc MAGNOLIA BROWN EGGS, hard-boiled, peeled and sliced
2 tbsp crushed chicharon
1 tbsp chopped green onions
5 pc calamansi, sliced

Toppings

2 pc MAGNOLIA BROWN EGGS, boiled and sliced
2 tbsp ground chicharon
3 tbsp garlic chips
1 tbsp chopped green onions
5 pc calamansi, sliced

Procedure:

  1. Boil shrimp heads and shells in water for about 3 minutes. Strain and reserve shrimp stock. Set aside.
  2. In a pan, heat oil and saute garlic until golden brown. Set aside.
  3. In the same pan, add annatto powder and saute ground pork until fully cooked. Season with fish sauce then set aside. Next, saute shrimps next until cooked and changes in color then set aside.
  4. Add shrimp stock and let simmer for 2-3 minutes. Add flour mixture and stir continuously until sauce thickens. Season with salt.
  5. Combine sauce and bihon. Mix well and cook until noodles are tender. Transfer to a platter. Top with meat, eggs, shrimps, garlic, chicharon and green onions. Serve with calamansi.

Makes 5 servings

CHEESY CHICKEN FINGERS COBB SALAD

Ingredients:

1/4 (6 pc) kg MAGNOLIA CHICKEN TIMPLADOS CHEESY CHICKEN FINGERS
2 cups cooking oil
2 (500 g) heads Romaine lettuce, chopped
1/4 kg cherry tomatoes, halved or 5 (200 g) pc regular tomatoes, sliced in wedges
1 (100 g) pc carrot, grated
1 (400 g) can corn kernels, drained
5 pc MAGNOLIA BROWN EGGS, boiled, peeled and sliced
1 (160 g) pack MAGNOLIA CHEEZEE, grated

Dressing:

1 cup MAGNOLIA REAL MAYONNAISE
1/4 (84 g) cup honey
2 (30 g) tbsp prepared mustard
1 (14.3 g) tbsp lemon juice (1/4 pc lemon)
2 (32.6 g) tbsp orange juice (1/2 pc orange)

Procedure:

  1. Fry chicken fingers in hot oil. Drain excess oil on paper towels, Slice and set aside.
  2. In a large salad platter or 5 individual salad plates, spread out lettuce, and then top rows of tomatoes, carrot, corn, eggs, cheese and chicken.
  3. Combine ingredients for dressing. Mix well and set aside. Drizzle with dressing or serve on the side.

Makes 9 servings.
(Yield: 14 cups/1-1/2 cups per serving)

EASY MECHADO CARNITAS TACOS

Ingredients:

1 (450 g) pack PUREFOODS HEAT & EAT BEEF MECHADO
1 tsp cumin
1/2 tsp chili powder
1 (150 g) pc onion, sliced
1/2 cup water
1/4 cup canned whole corn kernels, drained (optional)
1 (12 pc) pack taco shells, warmed if desired
1 (15 g) bunch cilantro (wansoy), use tender leaves and stalks
1 (44 g) pc lime (dayap), sliced into half moons

Procedure:

  1. Place frozen mechado content in a pan. Add cumin, chili powder, onion and water. Cover and simmer for 10 minutes, stirring occasionally. Shred meat while in pan.
  2. Add corn and let simmer once and then remove from heat.
  3. Place meat in taco shells and top with cilantro. Serve with lime slices.

Makes 6 servings.

Saturday

GRAHAM DE LECHE

Ingredients:

1 dozen MAGNOLIA BROWN EGGS, use egg yolks only
3 (300 mL each) cans condensed milk
2 tbsp lime rind (dayap)
2 tbsp sugar
2 (250 mL) packs MAGNOLIA ALL-PURPOSE CREAM, chilled and whipped
1 (13 g) tbsp vanilla extract
2 (18.74 g) tbsp unflavored gelatin, dissolved in 2 tbsp cold water
2 (15.6 g) tbsp powdered sugar
2 tbsp lime juice (dayap juice)
1 (200 g) pack graham crackers, set aside 1/2 of the pack for toppings
1 (256 g) cup fresh mango puree

Flan

1 dozen MAGNOLIA BROWN EGGS, use egg yolks only
3 (300 mL each) cans condensed milk
2 tbsp lime (dayap) rind
1/3 cup + 1 (79.1 g) tbsp sugar

Procedure:

  1. For the flan, combine egg yolks, condensed milk and rind. Gently mix until well combined. Set aside.
  2. Using 3 llaneras, caramelize about 2 tablespoons of sugar on each llanera. Set aside to cool. When cool, equally pour egg mixture onto the llaneras. Cover with foil and steam for 45 minutes. Chill. Reserve one whole leche flan for topping.
  3. Combine whipped cream, vanilla extract, gelatin, powdered sugar and lime juice. Fold carefully.
  4. To assemble, arrange a layer of 24 pc graham cracker squares in a rectangular container. Spread 1/3 of cream mixture and and 1/4 of scooped flan. Apply a second layer of graham crackers top with 1/3 cream then flan.
  5. For the top layer, place remaining whole flan in the center. Surround with remaining cream, mango puree, and crush remaining graham. Chill for 3 hours. Serve.

Makes 12-15 servings. 

SHRIMP PASTA IN CREAMY TOMATO SAUCE

Ingredients:

3 tbsp MAGNOLIA GOLD BUTTER SALTED
5 cloves garlic, sliced
1/2 kg shrimps, peeled
1 (28 g) pack tomato paste
1 (210 g) can crushed tomatoes
1-1/2 tsp iodized fine salt
1/2 tsp white pepper
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1 (400 g) pack penne noodles, cooked according to package directions
1 (160 g) tbsp MAGNOLIA CHEDDAR CHEESE, grated (optional)

Procedure:

  1. Melt butter in a pan and sauté garlic for 1 minute. Add shrimps and sauté until orange in color. Add tomato paste and crushed tomatoes. Let simmer for 10 minutes until sauce has reduced. Season with salt and pepper. Turn off heat and then add cream.
  2. Toss in cooked penne pasta. Transfer to a serving platter and top with grated cheese.  

Makes 5 servings

Yield: 5-1/2 cups

CREAMY BUTTER LEMON HERB CHICKEN AND SPINACH

Ingredients:

1/4 cup cooking oil
1 pc (1 kg) MAGNOLIA CHICKEN STATION ROASTERS LEMON HERB, cut into 6 pieces (reserve marinade)
1/4 cup MAGNOLIA GOLD BUTTER SALTED
1 pc (80 g) onion, sliced
3 cloves garlic, chopped
1 cup chicken stock
1 pack (250 mL) MAGNOLIA ALL PURPOSE CREAM
1/2 cup (45 g) Parmesan cheese
1 bundle (98 g) spinach, use leaves and soft stems only

Procedure:

Make chicken stock by dissolving a piece of chicken cube in hot water or by boiling chicken bones.

  1. Heat oil in a pan and fry chicken until nicely browned. Set aside. 
  2. In the same pan, melt butter and sauté onion and garlic until tender. Add marinade, chicken stock, cream and cheese.  
  3. Cover and simmer over low heat until chicken is cooked through. Turn off heat and add spinach. Mix well and serve.

Makes 6 servings.
(Yield:  6 pc chicken and 2 cups of sauce/1 pc chicken and 1/3 cup sauce per serving)

Sunday

SPICY KOREAN PASTA

Ingredients:

1 (250 g) pack PUREFOODS CLASSIC HONEYCURED BACON, coarsely chopped
5 cloves garlic, chopped
3 tbsp Gochujang paste
1 (250 g) pack store-bought spaghetti sauce
1/4 kg spaghetti, cooked according to package directions
1 (160 g) pack MAGNOLIA CHEEZEE, grated

Procedure:

  1. Sauté garlic in bacon oil, then add the gochuchang paste and spaghetti sauce.
  2. Toss in pasta, mix well and cook for 2 more minutes.
  3. Top with grated cheese before serving.

Makes 5 servings.

CHICKEN CORDON BLEU

Ingredients:

6 (600 g) pc MAGNOLIA CHICKEN STATION BREAST FILLETS
1/2 tsp iodized fine salt
1/4 tsp pepper
4 cloves garlic, finely crushed
3 pc PUREFOODS SWEET HAM, sliced in half
1/2 pack MAGNOLIA CHEEZEE, sliced into 12
1/2 cup MAGNOLIA ALL PURPOSE FLOUR
2 pc MAGNOLIA BROWN EGGS, beaten
1 cup breadcrumbs
2 cups cooking oil, for frying

Procedure:

  1. Place chicken between two sheets of plastic wrap and pound flat until about 1/2 cm thick with a heavy meat mallet, rolling pin or heavy pan.
  2. Rub chicken with salt, pepper and garlic.
  3. Place a piece of ham and 2 slices of cheese then evenly roll chicken and place onto a new sheet of plastic wrap and secure by twisting excess plastic on the sides. Repeat with remaining chicken and ingredients. Chill chicken rolls in the refrigerator for about 30 minutes.
  4. Unwrap chicken rolls and dredge in flour, dip in eggs and coat with breadcrumbs. Deep-fry in hot oil for about 5 minutes per side or until cooked through. Drain on paper towels. Serve hot and garnish with chopped parsley if desired.

Makes 6 servings.

TIPS

  1. In lieu of plastic wrap, chicken can be secured with toothpicks.
  2. Serve with garlic-mayo dip, gravy or ketchup.
  3. Can be done ahead and stored in the freezer. Fry as needed.

CALDERETA WITH RUSTIC MASHED POTATO CASSEROLE

Ingredients:

2 packs (450 g each) PUREFOODS READY-TO-EAT BEEF CALDERETA, thawed according to package directions
2 cans (400 g each) whole mushrooms, drained

Mashed Potatoes

1 kg potatoes, scrubbed clean
3/4 cup MAGNOLIA FULL CREAM MILK
1/2 bar (of 225 g) MAGNOLIA GOLD BUTTER SALTED
1/2 tsp iodized fine salt
1/4 tsp pepper
1/4 tsp paprika

Procedure:

  1. In a pot, boil potatoes in water until tender. Drain.
  2. Mash with its peel in a large bowl with milk and butter. Season with salt and pepper.
  3. In an ovenproof dish, place caldereta and mushrooms. Cover with mashed potato mixture. Sprinkle with paprika. Bake in the oven set at 350°F for 30 minutes.

Makes 9 servings.

 

Tip/s:

  • Add corn kernels, bell peppers or desired veggies to extend dish and add color & flavor
  • Try using mashed squash
  • Serve dish right away by reheating Caldereta per package instructions with veggies and then top with mashed potatoes
  • Keep potatoes away from onions. The exchange of gases causes them to grow and spoil. Keep them separate and store in a cool, dry place
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