Campbell's Heart Healthy Address Your Heart Recipes and Savings!

Thankfully I've been fortunate to have a heart healthy family. My mom (as well as my in-laws) are still healthy and active as Grandparents for my children now. We, as a family, have also been lucky to also have healthy hearts. However, many family are tragically effected by this preventable disease. According to the CDC, about 600,000 people die of heart disease in the United States every year–that’s 1 in every 4 deaths which is the leading cause of death for both men and women.

With the new year, getting (and staying) healthy is prominently on people’s minds and keeping your family in tip top shape can be a challenge for a family with a busy lifestyle. Thanks to our friends at Campbell’s Soup, they offer some useful Heart Healthy Tips, recipes and more with their “Address Your Heart” campaign.

Visit AddressYourHeart.com to get heart-healthy tips, including 21 Campbell’s recipes that are certified by the AHA and product coupons, as well as Campbell's on Facebook  for the latest Campbell’s recipes and offers.

Check out these amazing heart healthy  “American Heart Association Certified Recipes”. Click on each photo below to easily download for your convenience.

Stuffed Winter Squash

Grilled Bruschetta Chicken

 

Creamy Chicken & Vegetables over Spaghetti Squash

 

Pizza Primavera with Cauliflower Crust

Pork Medallions with Spinach & Barley

Visit HERE to get a variety of money saving coupons as well as special offers just for YOU.

[Product review & giveaway disclosure: I received one or more of the products mentioned above for free from Campbell's Soup Company. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commissions 16 CFR, Part 255 "Guides Concerning the Use of Endorsements and Testimonials in Advertising." See ace and friends Disclosure Policy HERE.]

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Fun, Delicious and Tasty Veggie Recipes With Country Crock

This post is sponsored by Country Crock. I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.

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I don't know about your household, but in ours... vegetables are a hard sell to the kids. No matter how I try and serve them... it's takes a lot of convincing to even get them to try it.


The smart folks at Country Crock just recently introduced something I think my kids are going to LOVE. The Crock Country Chronicles offers easy vegetable recipes ideas that are delicious and more importantly, kid-friendly.


If you head on over to the Crock Country Chronicles, you can download a cookbook for FREE - A Very Veggie World by Clare Crespo.

This particular cookbook offers colorful pictures and inspirational recipes to make serving those veggies a little more fun for the family. From veggie pets to lighting bolts, veggie volcanos to rocket ships, your kids will certainly get a kick out of at least giving those veggies a shot.

For my family, I opted to give the Pasta Full of Posies a try. The recipe was simple to follow and called for the following ingredients:


2 yellow and/or orange bell peppers

1 package (16 oz.) whole wheat penne (or pasta of your choice)

3 Tbsp. Country Crock® Spread
1 Tbsp. olive oil
3 garlic cloves, minced
3/4 cup grated Parmesan cheese 5 cherry tomatoes, halved

7 basil or baby spinach leaves 


Chop off top and bottom of peppers. Slice down the side, remove the seeds and lay pepper flat. Cut into petal shapes.

Boil pasta according to package directions; drain.


Melt Country Crock® Spread and heat olive oil on the stove over medium heat in a pan big enough to hold pasta. Cook garlic and peppers together for about 5 minutes. With tongs, remove pepper petals and set aside.

Add pasta and cheese to garlic and toss together. Put pasta in shallow serving dish. Arrange tomato halves on top and surround them with pepper petals to make “flowers.” Add a basil or baby spinach leaf to each flower.
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Thankfully, I had the majority of ingredients on hand and the directions were easy enough to follow.

First, I wanted to get the pasta started.

Then, gathered my veggies - yellow pepper and cherry tomatoes.

Began to cut my flower petal shapes from the yellow peppers.

Added my Country Crock, along with olive oil to the pan.

Saute the yellow pepper flower petals along with the garlic in the pan.

Removed the flower petals from the pan and added the cooked pasta to the pan, along with the parmesan cheese. Stirred for a minute or so.

Once combined, added to a serving dish and created my posie flowers with the yellow peppers, cherry tomatoes and baby spinach leaves.

I loved how it turned out and so did the kids... they said, "How did you do that?" I thought, YES, they LOVE it. The overall flavor of the pasta was actually more delicious than we expected it to taste. The peppers that were sautéed with Country Crock (with  70% less saturated fat, 30% fewer calories than butter and 0 trans fat) had a nice crisp, roasted flavor. The kids added a little extra parmesan to their pasta mixture and were super pleased! Ahhhh... a veggie success!

Want to learn more about Country Crock, please visit:

• Country Crock on Facebook
• Country Crock on Twitter

Are you looking for quick and simple tips and recipes to make serving veggies more fun? Download the free Clare Crespo Cookbook here for fun and whimsical recipes your family is sure to love!



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Coconut Thumbprint Cookies With Salted Caramel - My New Favorite!

The flavor combination of a shortbread rolled in toasted coconut, topped with salted caramel make for the BEST tasting cookies I've had in a LOOOOONG time. They are easy to make, somewhat time consuming, but well worth the effort. These have now become my new FAVE! Try 'em, you will LOVE 'em. 

Coconut Thumbprint Cookies with Salted Caramel

source: Martha Stewart Living

• 3 sticks unsalted butter, at room temperature
• 1 cup sugar
• 1.5 t vanilla extract
• 3.5 c all-purpose flour
• Table salt
• 2 large eggs, lightly beaten
• 12 oz. sweetened flaked coconut
• 44 small soft caramel candies (12 oz.), such as Kraft brand
• 6 T heavy cream
• Large, flaky sea salt, such as Maldon

Preheat your oven to 350 degrees.  Set a mixer to medium speed and beat together the sugar and butter until pale and fluffy, then beat in the vanilla.

With the mixer on low, gradually add the flour, a half teaspoon of table salt and beat to combine.  Press the dough together in plastic wrap, then roll into 1 1/4 inch balls. 

Dip each ball into beaten egg and then roll it in the coconut.  Place the balls on parchment lined baking sheets (I used a Silpat), and then press and indentation into each with your thumb.  Bake for 10 minutes and then remove the sheets from the oven and re-press the indentations.  Bake the cookies until golden, about 9 to 10 minutes more.  Let cool on wire racks and repeat with any remaining dough.

Place the caramels and heavy cream into a small saucepan over low heat.  Cook, stirring constantly, until caramels are completely melted, about 6 minutes.  Spoon the melted caramel into the indentation of each cookie.  Sprinkle each cookie with sea salt.  If the caramel hardens up on you, just reheat it for a bit while stirring.  [Store in an airtight container for up to two days.]

That's it. Eat. Enjoy. 

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Marzetti Otria Greek Yogurt Veggie Dip {Review} #CleverVeggieDip

I love dip!

There, I said it. It's true, I definitely LOOOOVE dip. However, what I DON'T love are ALL the calories that are associated with most typical dips. More recently, I've discovered Greek yogurt. Greek yogurt is rich in protein and low in fat. What I've learned is, Greek yogurt is not the typical "yogurt", that I've been accustomed to my entire life. Greek yogurt is strained yogurt, a natural straining technique that removes excess water, dissolved salts and sugars. The end result is a thick, creamy yogurt with more protein and less carbohydrates than common yogurt.

Marzetti, one of my favorite brands, recently introduced Otria, a unique line of Greek Yogurt Veggie Dips. Ummm, hello, genius!! So, what do you get when you combine the rich creamy texture of Greek yogurt and a wonderful blend of herbs and spices, an amazing line of dips that will satisfy my your dip craving. 

Marzetti Otria offers the following flavors:

• Chipotle Cheese Greek Yogurt Veggie Dip
• Cucumber Dill Feta Greek Yogurt Veggie Dip
• Garden Herb Ranch Greek Yogurt Veggie Dip 
• Salsa Cilantro Greek Yogurt Veggie Dip 
• Spinach Artichoke Greek Yogurt Veggie Dip

Each serving of Marzetti's Otria Greek Yogurt Veggie Dip only has 60 calories and also contains that important, Omega 3. Oh... and more importantly, it's gluten free. Bonus!

I recently had the opportunity to try Otria Spinach Artichoke Greek Yogurt Veggie Dip and I was happily surprised at the flavor. The herbs and spices were a nice compliment to the spinach and artichoke. This dip was quite creamy and rich in taste. This dip paired nicely with a variety of different veggies. It was also quite delicious with some pretzel thins and pita chips.

Here's another way to incorporate Otria Greek Yogurt Veggie Dip into a recipe.

Spinach Artichoke Pizza

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:

3/4 cup Otria® Spinach Artichoke Greek Yogurt Veggie Dip

One 10 to 12 inch prepared pizza crust or homemade pizza crust

1 cup packed baby spinach leaves

1 cup canned artichoke hearts, cut into slivers

1 cup halved cherry tomatoes

1/3 cup pitted and halved Kalamata olives

1/2 cup crumbled feta cheese

1/2 tsp ground black pepper

Preparation:

Preheat oven to 400 degrees F. Generously mist a pizza pan with non-stick vegetable oil spray.

Pre-bake pizza crust for 8 to 12 minutes or until golden brown. Baking times may vary depending upon type of pizza crust.

Spread Otria® Spinach Artichoke Greek Yogurt Veggie Dip onto hot crust. Top with spinach, artichokes, tomatoes, olives, feta cheese and pepper. Return pizza to oven for 5 to 7 minutes. Cut and serve.

ace and friends thoughts (our spin on the Spinach Artichoke Pizza

As I didn't have all the ingredients for the recipe, I used it as a guideline instead for a delicious lunchtime meal. I used a tortilla as the thin crust, added Otria Spinach Artichoke Greek Yogurt Veggie Dip as my "sauce" and then topped with spinach, red pepper, kalamata olives, artichoke and feta. Popped it in the oven for 5 minutes and immediately devoured  ate this directly out of the oven!

Otria Greek Yogurt Veggie Dip will be a perfect appetizer for all of my upcoming holiday entertaining. I like the ability to serve it in a variety of ways. I look forward to trying other Otria Greek Yogurt Veggie Dip flavors in the very near future!

Disclosure: I was one of the bloggers selected by T. Marzetti Company and Clever Girls Collective to host a Marzetti Otria Greek Yogurt Veggie Dip review. They provided me with product to test and compensation for my time. However, my opinions are entirely my own.

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Get Kellogg brand Coupons!

Signup to get Access to $5.00-$10.00 in coupons plus enjoy your favorite Kellogg brands for less with money-saving coupons! Get special offers and promotions and bee the first to know about new products and the latest innovations from Kellogg. Plus receive the tastiest Kellogg recipes!

Enjoy.

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Black-Bean and Tomato Quinoa {Recipe}

I am ALWAYS looking for different and healthy meals for the family. I enjoy Quinoa, but I only had like one recipe that I used on a regular basis. Thanks to Epicurious, I now have another and it made an amazing and very yummy dinner! It's a definite keeper.

What are you having for dinner?

Here's what we had...

Black-Bean and Tomato Quinoa

Quinoa is a fast-cooking, protein-packed whole grain. Steamed, it makes a perfect partner for lime-spiked black beans and fresh tomato.  Yield: Makes 4 (side dish) servings Active Time: 20 minutes Total Time: 45 minutes 2 teaspoons grated lime zest 2 tablespoons fresh lime juice 2 tablespoons unsalted butter, melted and cooled 1 tablespoon vegetable oil 1 teaspoon sugar 1 cup quinoa 1 (14- to 15-ounce) can black beans, rinsed and drained 2 medium tomatoes, diced 4 scallions, chopped 1/4 cup chopped fresh cilantro Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl. Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time. Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes. Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste. Per serving: 382 calories, 12 g fat (4 g saturated), 15 mg cholesterol, 446 mg sodium, 55 g carbohydrate, 10 g fiber, 14 g protein   Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›

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