I always want my family to be free from any diseases. That is why, I believe that in order for them to be kept away from any forms and kinds of diseases, my family needs the best milk, Nido.

Nido is fortified with essential nutrients like calcium, protein, iron, vitamins and minerals that help support he 10 signs of good nutrition. This full cream powdered milk shares the total fun and excitement of my family that is we are free from sickness and illnesses. Amazingly, I can see it in my kids right now. They are going healthy and well. Moreover, they perform good in school too.

As a mother, I always ensure 100% protection of my family and I know that Nido brings 100% protection for us. That is why, for mothers all around the world, I can truly say that Nido is the best for our kids and for the family. It has all the nutrients that make our kids healthy and strong.

Hope you drink Nido too!

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Shrimp and Bacon Bits

1 pound (16 to 20) very large shrimp
Boiling salted water
About ½ pound thinly sliced bacon
1 clove garlic, minced or mashed
½ cup tomato-based chili sauce

Starting several hours before you plan to serve these, cook the shrimp in the boiling salted water until they turn pink, about 3 minutes. Drain and cool enough to shell and devein them. Also broil the bacon slices on one side only (they should not be crisp); drain bacon, then cut each slice in half crosswise. Blend the garlic with the chili sauce. Dip each shrimp into the sauce t coat all over, wrap in a half-slice of bacon, and secure with a toothpick. When all are prepared, cover and refrigerate until you are ready to broil and serve them.

Arrange the appetizers on a rack in a broiler pan and broil until they are heated through the bacon is crisp, turning to brown and crisp both sides. Serve hot. Make 16 to 20 appetizers.

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Almond Caramel Bars

Surprise the brown baggers in your family by tucking in one of these cookies with the usual lunchtime fare. Chewy and easy to make, they are topped with a rich caramel-nut glaze.

¾ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
2 large eggs
½ cup granulated sugar
¾ cup chopped almonds
¾ cup firmly packed brown sugar
2 tablespoons butter or margarine
1 tablespoon milk

In a medium-size bowl, combine flour, baking powder, salt, eggs, granulated sugar, ½ cup of the almonds and ½ cup of the brown sugar; beat until well blended. Spread batter evenly in a greased 9-inch-square baking pan. Bake in a 350 degrees oven until a wooden pick inserted in center comes out clean (about 20 minutes).

Meanwhile, melt butter in a small pan over low heat. Stir in remaining 1/4 cup almonds, remaining ¼ cup brown sugar, and milk. Remove pan from heat.

Spread almond-sugar mixture evenly over hot baked cookies. Broil about 4 inches below eat until topping is bubbly all over and golden brown (about 2 minutes). Let cool in pan on a rack. To serve, cut into bars. Make about 24 cookies.

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Pasta and Bean Soup

Colorful and quick, this healthful soup is thick with pasta and vegetables. Use any home-cooked or canned white beans- Great Northerns, cannelloni and navy beans all work well.

1 large red onion, chopped
1 teaspoon olive oil
1 cup chopped celery
4 cloves garlic, chopped
2 ½ quarts chicken broth
1 ½ cups dry small shell-shaped pasta
3 to 4 cups cooked or canned white beans, drained and rinsed
1 package (about 10 oz.) frozen tiny peas
Grated Parmesan cheese

Set aside 1/3 cup of the onion. In a 6-to 8-quart pan, combine remaining onion, oil, celery and garlic. Cook over medium-high heat, stirring often, until onion is lightly browned (5 to 8 minutes). Add broth and bring to a boil. Stir in pasta and beans; reduce heat, cover and simmer until pasta is tender to bite (5 to 7 minutes). Add carrots and peas; bring to a boil. Ladle soup into wide bowls and sprinkle with reserved 1/3 cup onion, offer cheese to add to taste. Make 6 to 8 servings.

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Baked Beef Stew with Carrots

This oven stew takes time to cook, but it doesn’t demand much attention.

2 ½ pounds boneless beef chuck, trimmed of fat and cut into 1-inch cubes
2 medium-size onions, chopped
1 tablespoon all-purpose flour
2 cups beef broth
¼ cup red wine vinegar
2 teaspoons dry thyme
4 cups ¼ inch-thick carrot slices
Salt and pepper
About 6 cups hot mashed potatoes

In a shallow 3- to 3 1/2-quart casserole, mix beef and onions. Bake in a 450 degrees oven, stirring occasionally, until meat is well browned (40 to 45 minutes). Remove from oven. Sprinkle meat mixture with flour; stir gently to coat. Reduce oven temperature to 350 degrees.

In a 1 ½-quart pan, bring broth vinegar, thyme and the 1 teaspoon pepper to boil. Add to meat and onions, stirring to scrape browned bits free. Stir in carrots. Cover tightly and bake until meat is very tender when pierced (1 ½ to 2 more hours). If stew is soupy, uncover and continue to bake to reduce liquid. Season to taste with salt and pepper; serve with potatoes. Makes 6 servings.

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Blueberry-Lemon Muffins

Simple blueberry muffins get a bright flavor boost from grated lemon peel.

2 cups all-purpose flour
¾ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 large egg
¼ cup salad oil
½ cup milk
1 tablespoon grated lemon peel
1 cup fresh or frozen blueberries

In a large bowl, stir together flour, sugar, baking powder, and salt. In a small bowl, beat egg with oil until blended; then stir in milk and lemon peel. Add egg mixture to flour mixture an stir just until dry ingredients are evenly moistened (batter will be stiff). Gently fold in blueberries.

Divide batter evenly among 12 greased or paper-lined 2 ½-inch muffin cups. Bake in a 375 degrees oven until muffins are golden (about 20 minutes). Turn out of pans onto racks; serve warm or at room temperature. If made ahead, let cool; then wrap airtight and refrigerate for up to 1 week or freeze for up to 6 months. Make 12 muffins.

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Garden Gazpacho

Cold soups based on fresh vegetables became popular with Westerners in the 1950s. Of these, gazpacho - combining soup and salad in a single bowl- has long been a summertime favorite in California and the Southwest. The version below can take two forms. Made with chicken broth, its light and mild; if you use nippy tomato cocktail, it has more substance. Serve it well chilled, with juicy lime wedges to squeeze into each serving.

1 large cucumber (about 12 oz.)
2 large ripe tomatoes (about 1 lb. total), peeled, seeded and chopped
1 large red, green or yellow bell pepper (about 8 oz), seeded and chopped
1 can (about 2 1/4 oz.) sliced ripe olives, drained
1/4 cup lime juice
4 cups chicken broth or spicy tomato cocktail
1 clove garlic, minced or pressed
1/2 cup thinly sliced green onions
1 tablespoon minced fresh thyme or 1 teaspoon dry thyme
Liquid hot pepper seasoning

Lime wedges

Peel cucumber and cut in half lengthwise; scrape out and discard seeds. Chop cucumber; place in a large bowl and add tomatoes, bell pepper, olives, lime juice, broth, garlic, onions and thyme. Stir well; season to taste with hot pepper seasoning.

Cover and refrigerate for at least 1 hour or until next day. Before serving, stir well. Ladle into bowls and serve with lime wedges. Makes 8 servings.

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Sweet Potato Soup

Thick, smooth sweet potato soup is a nice opener for a cool-weather dinner. Try it before an entree of pork tenderloin or roast chicken.

3 pounds sweet potatoes or yams, peeled and diced
About 6 cups chicken broth
1 1/2 tablespoon curry powder
1/4 cup tomato paste
2 tablespoons lemon juice
1/4 cup dry sherry (optional)
salt and pepper
Cilantro leaves (optional)

In a 4- to 5-quart pan, combine sweet potatoes and 6 cups of the broth. Bring to a boil over high heat; then reduce heat, cover and simmer until potatoes are enough to mash readily (about 20 minutes). With a slotted spoon, transfer potatoes to a food processor or blender; add curry powder and a little of the broth. Whirl until smoothly pureed.

Return puree to pan; add tomato paste, lemon juice and sherry (if used). Stir over medium heat until heated through; thin with more broth, if desired. Season to taste with salt and pepper. Ladle soup into bowls and garnish with cilantro, if desired. Makes 8 to 10 servings.

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Water Chestnut Appetizers

Salty, smoky and sweet, these bacon-wrapped bites taste best when made ahead, the heated.

1/4 cup soy sauce
16 canned whole water chestnuts (from one 8 oz. can), drained
4 slices bacon
1/4 cup sugar

Pour soy sauce into a small bowl; add water chestnuts and let stand for 30 minutes. Cut each slice of bacon in half clockwise; then cut each piece in half again lengthwise.

Drain water chestnuts briefly. Roll each one in sugar, ten wrap in a piece of bacon and secure with a wooden pick. Arrange bacon-wrapped chestnuts on a wire rack in a shallow baking pan lined with foil. Bake in a 400 degrees even until bacon is browned and crisp (20 to 25 minutes). Drain on paper towels. Serve hop. If made ahead, let cool; then cover and refrigerate for up to 8 hours. To rehear, arrange in a shallow baking pan and heat in a 350 degrees oven for about 5 minutes. Make 16 appetizers.

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Shrimp Appetizer Spread

Curry powder brings nippy flavor and brilliant color to a sherried cheese spread dotted with tiny pink shrimp. It is especially good dolloped onto red bell pepper strips.

1 large package (about 8 oz.) cream cheese, at room temperature
3 tablespoons dry sherry
1 clove garlic, minced or pressed
1 green onion (white part only), finely minced
1 1/2 teaspoons curry powder
1/4 cup milk
6 ounces small cooked shrimp; or 1 can (about 4 1/4 oz.) tiny shrimp, drained and rinse well
Crackers or crisp raw vegetables

In a medium-size bowl, mix cream cheese and sherry until smoothly blended. Stir in garlic, onion, curry powder and milk; then lightly mix in shrimp until evenly distributed. Cover and refrigerate for at least 3 hours or until next day to allow flavors to blend.

Before serving, let spread stand at room temperature for about 30 minutes. Serve with crackers. Makes about 1 1/2 cups (6 to 8 servings).

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Appetizer: Cherry Tomato Salsa

Nippy with garlic and fresh jalapenos, this salsa tasted great with crisp cucumber slices or tortilla chips. For the prettiest presentation use both red and yellow cherry tomatoes.

2 cups red or yellow cherry tomatoes (or use some other color)
1 clove garlic, minced or pressed
1/3 cup jalapeno chiles, seeded and finely chopped
2 tablespoons each thinly sliced green onion and lime juice
Salt and pepper
About 3 cups cucumber slices
Tortilla chips (optional)

Cut tomatoes into halves. In a food processor, combine tomatoes, garlic, cilantro and chiles; whirl until tomatoes are coarsely chopped. (Or chop coarsely with a knife). Transfer to a bowl and stir in onion and lime juice. Season to taste with salt and pepper.

Serve salsa with cucumber slices and, if desired, tortilla chips. makes about 2 cups (about 6 servings).

Per serving: 24 calories, 5 g carbohydrates, 1 g protein, 0.3 g total fat (0 g saturated), 0 mg cholesterol, 8 mg sodium.

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Osso Buco Milanese

Osso Buco, an authentic Italian dish featuring braised veal shanks accompanied by risotto, is such an Italian staple that it often becomes overlocked on menus. The plate practically spills over with creamy, saffron-enhanced risotto. On top sits a slow-cooked veal shank with meat so tender and velvety it slides off the bone with the simplest fork touch. Rosemary sprigs poke out from the top of the shank and introduce an aromatic herbal quality. Next to the rosemary stands a tiny fork meant to scoop out the bone's succulent marrow. A dark red veal - demi-glace laden with carrots, onion and red wine dresses the veal and sinks into the rich risotto, adding another flavor dimension and a stew-like consistency. With its soothing aroma and rustic flavors. This can't-miss dish will surely deliver warmth, and comfort during the cold winter months.

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Noodles

Noddles are always good for one's appetite especially when the stomach calls for urgent satisfaction. This Nutty Noddles is easy to prepare in just 10 minutes and after, you are on your way to full your stomach.

You will need:

8 oz. wheat (soba) noddles or multigrain thin spaghetti
1 cup crinkle-cut carrots
2 cups frozen shelled edamame
1 cup snow peas, trimmed and halved lengthwise
1/2 cup Thai peanut sauce
2 Tbs. reduced-sodium soy sauce
Chopped fresh cilantro
Coarsely chopped dry-roasted peanuts

Procedure:

1. Bring lightly salted water to a boil in a large saucepan. Add noodles and carrots, return to boiling and cook 5 minutes. Stir in edamame and snow peas, cook, uncovered, for 3 to 5 minutes longer or until noodles and vegetables are tender. Drain and return to saucepan.

2. In a medium bowl, mix together peanut sauce, peanut butter and soy sauce until it is smooth. Stir the peanut sauce into pan with the noodles and veggies. Sprinkle on the cilantro and peanuts.

You will get 427 calories; 22 g protein; 12 g fat; 64 g carb; 107g calcium; 10 g fiber in each serving.

Happy eating!

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Food on stick.

Nothing's more fun than food on a stick. But make sure yo soak wooden skewers in water for at least 30 minutes before you put food on them. It'll keep them from burning on your barbecue.

Berry Pound Cake

Lineup blueberries, pound cake, raspberries, strawberries. Sliced boxed pond cake then cut out shapes with a cookie cutter or a small round glass.

Fruity French Toast

Lineup peaches, French toast. Cut toast into triangles; serve syrup in a small bowl so kids can dip their skewers right in.

Banana Bites

Lineup banana, strawberry, yogurt, rainbow sprinkles. Dip chunks of banana in yogurt first, then skewer. Up the fiber factor by rolling bananas in crushed granola instead of sprinkles.

Apple-PB Crisp
Lineup Rice Krispies Treats, peanut butter, apples. You can pipe the peanut butter onto the RK Treats, or just spread it with a knife to save time.

Marshmallow Surprise
Lineup strawberries, marshmallows, fudge sauce. Put fudge sauce in a zip-top bag, clip off a tiny corner, and drizzle designs onto marshmallows.

Double Melon
Lineup cantaloupe, honeydew melon. Marinate fruit in a mixture of line juice,. brown sugar and mint' cut out shapes with cookie cutters.

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Food Poisoning

Children are most likely to wind up in the emergency room as a result of an injury during the summer - in fact, doctors often call it "the trauma season." One way to protect your kids is to avoid various hazards.

Bacteria grow quickly in perishable food that's left out at picnics and barbecues. Symptoms resemble stomach flu: nausea, cramps, vomiting, diarrhea and in severe cases, fewer and body stool.

Make sure food is cooked thoroughly. Wash your hands often and prevent cross-contamination by using separate plates for raw and cooked foods. Never leave food out for more than an hour when it's hot outside; store it in a well-insulated cooler packed with plenty of ice.

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What carrots do to your health?

Perhaps, it's no coincidence that carrots universally beloved root veggie is also one of the most nutritious.

Carrots are rich in beta-carotene, a cancer-preventive antioxidant that gives them their bright yellow-orange hue. Beta-carotene and other carotenenoids may also protect against hyperglycemia and diabetes. As if that's not enough, researchers now breed carrots with different colors, and the most promising include a red carrot high in lycopene (an antioxidant that helps protect against prostate cancer) and a purple variety that contains anthocyanins (the same cancer-preventive and anti-aging antioxidants found in blueberries). Furthermore, frozen carrots have the same beta-carotene content as fresh.

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Curried Squash and Veggie Casserole

Obviously, I rarely eat squash because I can't find better ways how to cook them deliciously. I don't hate eating squash as well. What I did is I go search through cooking - recipes books and positively, I get the right preparation, an easy way to love squash. It's Curried Squash and Veggie Casserole.

In a bowl, combine strands of one cooked spaghetti squash with 2 cups chopped broccoli florets, steamed, and 1 cup diced red bell pepper. Mix in 1 cup low-fat sour cream, 1/4 cup skim milk, 1 tablespoon curry powder and 1/2 cup shredded Parmesan cheese, stirring well to coat. Pour into a 9-day by 13 -inch casserole dish, and top with seasoned whole-wheat bread crumbs or prepared whole-grain stuffing (approximately 2 cups). Bake at 400 degrees for 30 minutes.

It is such a great complement that I made squash more interesting to eat for me and my family.

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