Ingredients:

For the kabobs:

10 lbs pork shoulder or loin, thin-sliced or cubed3 large onions, cut into chunks or petals5–

6 bell peppers (any color), cut into 1.5″ pieces

2–3 lbs whole mushrooms (cremini or button), cleaned and stemmed

Wooden or metal skewers

For the marinade:

1¼ cups oyster sauce

½ cup honey

½ cup lemon juice

½ cup sesame oil

10 cloves garlic, minced

2½ tsp black pepper

(Optional: ¼ cup soy sauce or water to loosen marinade)

Instructions:

1. Marinate the PorkPlace sliced pork in a large bowl or food-safe tub.In a separate bowl, whisk together all marinade ingredients.Pour over pork and toss to coat evenly.Cover and refrigerate for 4 to 8 hours, or overnight.

2. Prep the VegetablesToss onions, mushrooms, and peppers in a few spoonfuls of the same marinade.Let them marinate for 30–60 minutes before skewering.

3. Assemble the KabobsThread skewers with alternating pieces:

pork > onion > mushroom > pepper > pork, etc.

If using thin pork slices, fold them like ribbons for extra crispy edges.

4. Cook the KabobsGrill: Preheat to medium-high.

Grill skewers 12–16 minutes, turning occasionally until pork is cooked through and slightly charred.

Broiler: Place skewers on a foil-lined tray and broil 6–8 inches from heat for 5–7 minutes per side.

5. Finish & Serve

Optionally, simmer remaining marinade for 2–3 minutes and brush onto kabobs during final minutes of cooking for extra shine and flavor.

Serve with jasmine rice, lemon wedges, or as-is.

Ingredients:

6 pouches of tuna (2.6–3 oz each)

1¼ cups mayonnaise

½ cup chopped onion

1 tsp salt

1 tsp black pepper

½ tsp seasoning (your choice – garlic powder, seasoning salt, etc.)

Instructions:

1. Combine all ingredients in a large mixing bowl.
2. Mix well until evenly blended and creamy.
3. Transfer to a 1-quart container, seal, and refrigerate.

A sweet and savory bite-sized snack that’s both light and satisfying. Creamy, herby cheese meets juicy blueberries—all stacked on a crispy Triscuit cracker. Great for parties, relaxing afternoons, or a fast treat you can feel good about.

Ingredients:

• 9 Triscuit crackers
• 9 teaspoons Savory Cheese & Herb Spread (see below)
• 27 fresh blueberries (about 3 per cracker)
• Optional drizzle: light honey

Instructions:

1. Lay out 9 Triscuits on a serving plate.
2. Spread about 1 teaspoon of the savory cheese mixture on each cracker.
3. Press 3 blueberries gently into each cheesy base so they stay in place.
4. If desired, drizzle a tiny bit of honey on top for extra sweetness.
5. Serve right away and enjoy the creamy-sweet crunch.

Crispy, creamy, and protein-packed, these little stacks bring together hearty turkey slices, garlicky cheese spread, and the perfect Triscuit crunch. Great for a snack tray or light meal!

Ingredients:

• 9 Triscuit crackers
• 3 slices deli-style oven-roasted turkey, cut into thirds (or folded to fit)
• 9 teaspoons Savory Cheese & Herb Spread (about 1 heaping plastic spoonful per cracker)
• Optional garnish: fresh parsley, thin cucumber slice, or sprinkle of crushed pistachios (all GERD-friendly)

Instructions:

1. Lay out the 9 Triscuit crackers on a plate.
2. Spread about 1 teaspoon of cheese mixture onto each cracker.
3. Top each with a piece of turkey (fold if needed).
4. Add any optional garnish.
5. Serve immediately for best crunch.

A protein-packed, creamy turkey roll-up made with a bold cheese blend and delicate herb flavor. Perfect as a light lunch, snack, or picnic bite!

Ingredients:

• 3 slices deli-style oven-roasted turkey
• 3 tablespoons Savory Cheese & Herb Spread (see recipe above)
• Optional garnish: a few leaves of baby spinach or sliced cucumber strips (GERD-friendly)

Instructions:

1. Lay out turkey slices on a clean plate or board.
2. Spread 1 tablespoon of cheese mixture across each slice.
3. Optionally layer in a spinach leaf or cucumber strip.
4. Roll up tightly and secure with a toothpick if needed.
5. Serve cold or chilled for the best texture and bite.

A creamy, flavorful spread perfect for crackers, roll-ups, or wraps—GERD-conscious and totally addictive!

🥣 Ingredients:

• ½ cup Parmesan cheese (slivered or finely grated)
• ½ cup ricotta cheese
• 2 heaping teaspoons cream cheese (room temperature for easy mixing)
• ¼ teaspoon McCormick Salt-Free Garlic & Herb Seasoning (or to taste)

✅ Optional (if a smoother texture is preferred):

• 1–2 teaspoons milk or lactose-free milk (add gradually)

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👩‍🍳 Instructions:

1. In a small mixing bowl, combine the Parmesan, ricotta, and cream cheese.
2. Stir until smooth and evenly mixed. If it’s too thick for your liking, add milk ½ teaspoon at a time to loosen.
3. Sprinkle in the garlic herb seasoning and stir again.
4. Chill for 15–20 minutes before serving if you’d like a firmer texture.

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🔹 Uses:

• Spread on Triscuits
• Fill deli meat roll-ups
• Use in taquitos
• Pair with blueberries, turkey slices, or cucumber

• Ingredients:
  • 2 cans tuna
  • ½ cup mayonnaise
  • 3 tsp chopped onions
  • ½ tsp chopped garlic
  • ½ tsp salt
  • ½ tsp pepper
  • 6-8 slices of cheese
  • Butter
  • Wasabi (for a little kick)

• Preparation:
  • Butter outside of breads
  • Put cheese
  • Put tuna
  • Put cheese
  • Put other bread

• Air Fry @ 350
• 12 min, flip at 6
• Makes 3-4 Sandwiches

Ingredients:

• 1 lb. ground pork
• 1 qt. green beans, diced
• 1 qt. carrots, diced
• 2 qts. potatoes, diced
• 1 qt. sweet potatoes, diced
• 1 whole onion, diced
• 1/2 head of cabbage, finely shredded
• 1 tsp. chicken-flavored bouillon
• 1 egg, beaten (for sealing)
• 1 pkg. Lumpia (spring roll) wrappers

Preparation:

1. Dice Vegetables:
   • Dice the green beans, carrots, potatoes, sweet potatoes, and onion.
   • Finely shred the cabbage.
2. Sauté Ingredients:
   • In a large pan, sauté the onions with two cloves of garlic until translucent.
   • Add the ground pork and cook until browned.
   • Add the diced carrots, green beans, potatoes, sweet potatoes, and shredded cabbage. Sauté each vegetable in succession until slightly tender.
   • Stir in 1 tsp of chicken-flavored bouillon.
3. Cook Filling:
   • Transfer the sautéed mixture into a large pot. Stir occasionally until all the vegetables are fully cooked and tender.
   • Let the mixture cool completely before wrapping.

Wrapping:

1. Wrap the Lumpia:
   • Place a spoonful of the cooled filling onto a Lumpia wrapper.
   • Fold the sides and roll tightly, sealing the edge with beaten egg as glue.

Frying Instructions:

1. Deep Fry:
   • Heat oil in a deep fryer or a large pot over high heat.
   • Fry the Lumpia in batches, flipping occasionally until both sides are golden brown.
   • Drain on paper towels to remove excess oil.

Serve warm with your favorite dipping sauce. Enjoy!

• Ingredients:
  • Hard Boiled Eggs: 8
  • Chopped Onions: ½ cup
  • Salt: 1 tsp.
  • Pepper: ½ tsp.
  • Mayonnaise: 1 Cup
  • Accent: ¼ tsp. (Optional)

• Preparation:
  • Slice eggs
  • Mix in onions, salt, pepper, mayonnaise, accent

• Ingredients:
  • Rice (Glutinous): 2 Cups
  • Water: 3 Cups
  • Sugar: 1 Cup
  • Salt: 2 pinches
  • Shredded Coconut: Fresh or dried flakes.

• Make the Sticky Rice:
  • Add Rice, Water, Sugar, and Salt into rice cooker.
  • Cook in rice cooker until done.
  • If top is watery, stir and turn on the cooker again until done.

• Roll in Coconut:
  • Scoop by spoon and roll in coconut flakes.
  • Freshly shredded coconut is better, but dried flakes will do.