Pasta Full of Posies

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.


Who has kids that are picky eaters? I know I do! It is a constant struggle to make sure they are getting enough veggies in their diet. One thing that they love though is pasta, so when I saw the Pasta Full of Posies recipe from the A Very Veggie World by Clare Crespo, I knew it would be a winner for them and the veggies make it a winner for Mommy. The bright colors will make it appetizing for kids and the "flowers" make it the perfect dish for spring. I love that her cookbook doesn't try to hide the veggies (like a bunch of other cookbooks) but just displays them in a fun way so that kids will learn to love veggies and want to try new ones. Let's face it, we won't be able to sneak vegetables in their diet when they are thirty, so we need to instill a love for them while they are still young.

Ingredients:

2 yellow and/or orange bell peppers
1 pkg (16 oz.) whole wheat penne
3 Tbs. Country Crock Spread
1 Tbs. olive oil
3 garlic cloves, minced
3/4 cup grated Parmesan cheese
5 cherry tomatoes, halved
7 basil  or baby spinach leaves

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

2. Boil pasta according to package directions; drain.

3. 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.

4. Add pasta and cheese to garlic and toss together. Put pasta in a 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.

Serves 8

Prep Time: 15 minutes
Cook Time: 10 minutes

Grant even ate his veggies first!!!

You can tell my Gabe's smile and messy face that it was yummy!

Gabe and Grant would like to say that they think all veggies taste better with Country Crock.  Their favorite is green beans with a couple tablespoons of Country Crock and some black pepper.



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!

Glazed Pork Chops

I found this recipe on Budget Bytes. Go check her out...She has step by step pictures and her picture of the finished product looks way better than the one I snapped real quick while my children were waiting oh so unpatiently. Before I give you the recipe to this can I just say that I LOVE when I happen to find a recipe that I want to cook and I have all the ingredients for it. It rarely happens! I bet you have all the ingredients for this in your kitchen too.

4 thick cut pork chops (bone-in or boneless)
1/4 cup brown sugar
1/2 tsp cayenne powder
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1/2 tsp black pepper

STEP 1: Preheat your oven to 350 degrees. In a bowl combine the brown sugar and spices (salt, pepper, cayenne, paprika and garlic powder or whatever spice blend you like).

STEP 2: Remove the pork chops from their package and rub the brown sugar/spice mix all over both sides. Use all of the spice mix.

STEP 3: Heat 2 Tbsp of olive oil in a skillet over medium/high heat. When the oil is nice and hot (it will look wavy in the pan), add the pork chops. Cook the chops for about 5 minutes on each side or until they are nicely browned.

STEP 4: If you are using an oven safe skillet, place the skillet in the oven for an additional 5 minutes to make sure they are cooked through. If your skillet is not oven safe (most plastic handled skillets and teflon are not safe in the oven), transfer the chops to a baking sheet lined with foil then place in the oven.

STEP 5: Remove the chops from the oven and drag each side around in the thick glaze that has formed around the chops in the pan prior to serving.

Cinnamon Swirl French Toast

1 loaf of Peppridge Farms Cinnamon Swirl Bread
6 beaten eggs
1 1/2 cups milk
3 tablespoons sugar
3 teaspoons vanilla
Butter
Maple Syrup

In a shallow bowl beat together eggs, milk, sugar and vanilla. Dip bread slices into egg mixture, coating both sides. In a skillet or on a griddle melt butter over medium heat. Add bread slices and cook until golden brown. Serve with butter and syrup.

We will not be going back to regular french toast after eating this.

Honey Glazed Chicken

I found this recipe over at the blog LaForce Be With You and I made it and it was so yummy I had to share.

Honey Chicken Skewersby: Real Simple Magazine

Ingredients:

1/2 cup ketchup
2 Tbs. honey
1 Tbs. Worcestershire
1 1/2 lbs boneless skinless chicken breasts
salt and pepper
wooden skewers

Soak your skewers in water and heat the grill on med-med high. Combine first 3 ingredients in bowl and set aside (you can adjust the amounts to your taste - we like a little extra worcestershire). Slice chicken lengthwise into 1/2 in. strips and thread onto skewers (or you can do smaller pieces like we did). Season with a little salt and pepper if you want. Cook the chicken turning occasionally until cooked thorough 6-8 minutes.During the last 2-3 minutes of cooking baste with the ketchup mixture.

Sides: For the zucchini, you just salt and pepper, put a little oregano, and drizzle with olive oil. I put them in a basket and put them on the grill.

I know my last recipe involved chicken and zucchini. All I can say about that is... my kids are getting pickier and when I find something they like I have to get creative and learn how to fix it numerous ways. I promise not all the recipes I will post will involve chicken and zucchini.

Chicken Parmesan Bundles

We tried a new recipe this past week that was a definite keeper. So I thought I would share it with all of you! I found it on Kraft Foods.

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1 pkg.  (10 oz.) frozen chopped spinach, thawed, well drained

1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

6 Tbsp.  KRAFT Grated Parmesan Cheese, divided

6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness

1   egg

10 RITZ Crackers, crushed (about 1/2 cup)

1-1/2 cups  spaghetti sauce, heated

HEAT oven to 375ºF.
MIX cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.
BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
BAKE 30 min. or until chicken is done (165ºF). Remove and discard toothpicks, if using. Serve chicken topped with spaghetti sauce and remaining mozzarella.

Tweaks We Made: I didn't add spinach because my little family would have turned their nose up to the meal. I had planned on adding spaghetti sauce but realized that I was out (story of my life). While it still tasted amazing, I think the spaghetti sauce would have taken it over the top and gave that extra kick.

Sides: We had some zucchini so I just breaded it the same way I did the chicken. Dip in egg, cover in bread crumbs, and put in skillet with just enough oil to cover pan.

Bird Nest Treats

I whipped these sweet Easter treats up this evening and I thought I would share the recipe because they are so easy and involves no cooking skills(my kinda recipe).

Here are the ingredients you will need:

12 oz. chow mein noodles (found in the oriental section of your store)

11 oz. butterscotch morsels

11 oz. semi-sweet chocolate morsels

4 oz carton of mini robin egg whoppers

Marshmallow Peeps (optional)

-Melt the butterscotch and semi sweet morsels in the microwave

- Gradually stir in the chow mein noodles to the chocolate/ butterscotch mixture.

- Spoon onto wax paper

- Using your thumb or a spoon make an indent for the robin eggs

-Place the robin eggs or peeps in the center

-Put in the fridge to harden.

-Enjoy!

If you don't like the chocolate/butterscotch combo there are other recipes you can find that use chocolate/peanut butter or butterscotch/ peanut butter just google "bird nest cookies".

Happy Easter!