In our family vegetables are a large portion of our meals. I try to create fresh tasting vegetables that offer a variety of choices to keep meals fun. From making green bean bundles to colorful carrots vegetables in our house are well liked. Did you know that according to a USA Today article 13% of parents say their children get 5 vegetables a day? In honor of all our favorite vegetables Country Crock sent us a “Veggie Party Kit”.
Country Crock aims to help by making vegetables even more delicious. With 70% less saturated fat than butter, Country Crock ensures your veggies are not only nutritious but also super tasty! (Butter contains 11g total fat, 7g saturated fat per serving.)
In our veggie kit was a “Today I Ate a Rainbow” kids’ calendar which allows your kids and you to track what they’re eating. I personally found this as one of the best things in the kit because it easily tacked on my fridge and Kaila found it engaging. I think it’s so important to give your children the building blocks to make healthy choices. I am a firm believer in getting my kids in the kitchen with me and have found they will eat their vegetables if they have taken a personal interest in it. By allowing them to cook with me I’m not only giving them an investment in their own food but teaching them healthy life skills for the rest of their life.
Your husbands may sigh at the idea of going meatless for dinner once a week but it’s such a fun challenge. A pasta and veggie dish with more fresh veggies along the side is simple, tastes great, and is an easy way to incorporate more vegetables into your family’s diet. An easy way to spice up your veggie dishes is with a product like Country Crock.
Check out more vegetable recipes here.
Giveaway!
I have two prizes: TWO winners will receive a veggie party kit. The kit includes various interactive items like a “Today I Ate a Rainbow” kids’ calendar, vegetable chopper, kids’ aprons, gardening how-to kit, vegetable cookbook, and of course, Country Crock samples! Another winner will receive a $200 AMEX gift card.
Follow These Rules For Entry:
- Tell me about how you cook with vegetables. have a fun recipe? Share it! How do you get your kids to eat veggies?
Extra Entry Methods:
- Follow Country Crock on Twitter
- Like Country Crock on Facebook
- BLOG ABOUT IT!!! 5 entries.
- Grab my banner (shoot me an email I’m willing to exchange banners) 1 entry.
- SUBSCRIBE: (located home page, right hand side) 2 entries.
- Gain an extra entry by tweeting and following me on twitter, becoming a Google follower, and also by sharing this giveaway on Facebook. Let me know in a comment if you can.
- Tweet once a day for an extra entry.
- ReTweet this post using the button for 3 entries.
- Remember: List this giveaway on any contest site for 3 entries.
- You can always leave a comment on any non-giveaway post. (1 extra entry per post commented on. just go to “home” posts are up front, please comment on all new posts and leave your extra entry comment)
Giveaway ends: May 26th
I get the kiddos to eat veggies by sneaking them on pizza! I have a fantastic white pizza with broccoli and mushrooms recipe that is out of this world good!
Recipe
2 Tbsp. nonhydrogenated margarine or butter, divided
6 ounces mushrooms, sliced (2 cups)
8 ounces broccoli florets (3 cups)
1 Tbsp. all-purpose flour
1 cup low fat milk 2 cloves garlic, minced (2 tsp.)
1/4 tsp. salt
1/2 cup shredded mozzarella, divided
1/4 cup grated Parmesan, divided
1 (13.8 ounce) package refrigerated pizza dough
Place pizza stone or baking sheet in center of oven, and heat to 425 degrees F.
Melt 1 1/2 tsp. margarine in skillet over medium-high heat. Add mushrooms and cook 4 to 7 minutes, or until beginning to brown, stirring frequently. Add broccoli and 1/3 cup water. Cover tightly, and steam broccoli in skillet 3 to 4 minutes, or until tender.
Meanwhile, heat remaining 1 1/2 Tbsp. margarine in saucepan over medium-high heat. Add flour, and cook 2 minutes, or until pale golden, stirring constantly. Stir in milk, garlic and salt. Cook 3 to 4 minutes, or until mixture thickens and begins to boil, stirring constantly. Remove from heat. Stir in 1/4 cup mozzarella and 2 Tbsp. Parmesan until sauce is smooth and cheese is melted.
Shape pizza dough according to package directions. Remove pizza stone from oven, and place dough on hot stone.
Spread white sauce over dough to within 1/2-inch of edge, and top with broccoli mixture. Sprinkle remaining mozzarella and Parmesan over top. Return to oven, and bake 18 to 20 minutes, or until edges of pizza are golden and center is hot and bubbly. Cool slightly before slicing and serving.
I also add some red peppers for color and caramelized onions for an extra zing! Its absolutely delicious!
I follow Country Crock on Twitter.
I liked Country Crock on Facebook
ReTweet using the button … http://twitter.com/#!/ahappyhippymom/status/74140015139110913
#1
ReTweet using the button … http://twitter.com/#!/ahappyhippymom/status/74140015139110913
#2
ReTweet using the button … http://twitter.com/#!/ahappyhippymom/status/74140015139110913
#3
daily tweet 5/27
http://goo.gl/cnwLw
http://twitter.com/mysweetcarolina/status/75531339771817985
I know this will sound strange, and we try to stay away from fatty meats as much as possible, but to get everyone to eat brussel sprouts I make a really simple “casserole” with polsa kielbasa or italian sausage and just use Country Crock to butter the dish/pan, then throw in a bag of brussel sprouts and a sliced up kielbasa (and I usually add quartered or diced potatoes too), put a few pats of Country Crock on top for the brussels and potatoes, cover in aluminum foil and bake on 425 for about 45-50 mins.
The brussel sprouts and potatoes soak up the flavor/juices from the sausage and it’s really yummy!