3 Easy, Quick and Healthy Recipes for the On-The-Go Moms

Taking care of kids, preparing meals, cleaning the house and working a full-time job, moms have a lot to worry about. It may be a different set of duties for each mom but we all have a lot to do. One task that takes up a substantial amount of time in a day is preparing and cooking up a nice and healthy meal for our family. 

What you need are recipes that are easy to make but minus the sawa (tire of the taste) factor. These recipes are tasty and like the broccoli soup, it can go for a good few days (according to Ajinomoto's company chef). These recipes are not only delicious and easy but it's healthy too, perfect for getting your kids to eat some vegetables.

One Minute Veggie Stir Fry

1 tablespoon cooking oil, palm
1 cup carrots, small diced
1 cup chayote, small diced
1/2 cup red and green bellpepper, small diced
1 can (115 grams) whole champignon mushrooms, quartered

1 can (250 grams) whole corn, kernel
2 teaspoon sesame oil
2 tablespoon soy sauce

1 pack (30 grams) SARSAYA® Oyster Sauce
1 medium size lettuce, iceberg
Makes 4-5 servings

1. STIR-FRY. In a hot pan, heat cooking oil then stir-fry carrots, chayote, red and green bell peppers, mushrooms, and corn kernels until al dente.
2. SEASON. Add SARSAYA® Oyster Sauce and sesame oil and mix well.
3. SERVE. Wrap a spoonful of stir-fried vegetables (approx. 170g) on a bed of lettuce.

Nutrition Corner:
Serving size: 170 grams in a palm size bed of lettuce
Calories per serving: 150 kcal
Carbohydrates (g): 9g
Proteins (g): 3g
Fat (g): 5g

Recipe Cost Php357.68
Cost per Serving Php71.54

Preparation and Cooking Time: 1 minute

Broccoli Soup

1 tablespoon cooking oil
1 cup onion, white
1/8 cup celery
2.5 cups Broccoli, florets
1 medium potato, matured
2 cups water
2 tablespoons All-Purpose Cream
Pepper, to taste

1. SAUTE. On a hot pot, pour oil and saute onion, celery, potatoe, and broccoli.
2. SIMMER. Pour water and bring to a boil and turn it down to simmer until the vegetables are soft.
3. BLEND. Using a blender, blend the soup mixture until smooth and pour it back on the pot.

4. SEASON. Season the soup with AJI-NO-MOTO® UMAMI SEASONING, pepper, and all-purpose cream. Mix well and serve hot.

Cooking Tip: Strain the soup before serving if smooth consistency is desired.

Preparation and Cooking Time: 30 minutes
Makes: 4-5 servings
Serving size: 1/2 cup
Calories per serving: 448kcal
Carbohydrates (g):59
Proteins (g):13
Fat (g):19

Recipe Cost: 114.36
Cost per Serving: 22.8 (5 servings)

Arroz Valenciana


1 tablespoon cooking oil
3/4 cup rice (Dinorado)
1/4 cup rice (Malagkit)
1 teaspoon Atsuete/Annatto Seed

100 grams Chicken Thigh Boneless
1/2 piece 50grams Chorizo
1/2 piece 50 grams Onion Red Minced
2 cloves garlic, minced
1 pack 7grams AJI-GINISA®Seasoning Mix
1/4 cup Red Bell Pepper
1/4 cup Green Bell Pepper
2 piece Egg
1/4 cup Green Peas
1 cup Coconut Cream
2 cups Water
1 teaspoon Turmeric Powder

1. EXTRACT. In a pot, heat oil and pour annatto seeds until the color is extracted in the oil. Discard seeds after.
2. SAUTE. In the same pot with annatto seed oil, saute chicken and chorizo until lightly browned then add onion and garlic.
3.ADD. Pour in the Dinorado rice and Glutinous rice and coat it with the saute mixture. Then pour in the coconut cream, water and turmeric powder.
4. SIMMER. Let it simmer while pot is covered. Add AJI-GINISA®SEASONING MIX just before the liquid is completely absorbed and evaporated.
5. ADD. Finally add in the grean peas and bell peppers. Cook until vegetables are soft. Serve hot.

Cooking Tip:
1. Coconut cream referred to as "Unang piga" from Niyog.
2. Stir occasionally while rice is being cooked to prevent the bottom part from burning.
3. Add in the AJI-GINISA®SEASONING MIX just before the rice is completely cooked.
4. Make sure to cover the pot while rice is being cooked. Pot that is uncovered will allow the liquid to evaporate faster and may affect the doneness of the rice.

Preparation and Cooking Time: 30-40 minutes

Makes 4 servings