I received free samples of Libby’s new Vegetable Pouches mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Libby’s and am eligible to win prizes associated with the contest. I was not compensated for my time.
Family gathered around the table: it’s what I love most about weeknights. I tell you I’m kind of obsessive about it. The hustle and bustle of everyone pitching in by grabbing the plates, forks and cups and setting them on our farmhouse-style, wooden table; pouring the milk into mason jar glasses; bringing the meal to the table so we can all sit down together…it’s what I classify as the perfect evening.
And you never know how much your kids appreciate it until one of them gets sick and doesn’t feel good enough to even eat a meal at the table and is relegated to the couch. After recovering, I hear precious words I’ve never before heard: “Mom, it’s nice to be back at the table again.”
Enter cool new product for more happy.
Time-saving, shelf-stable and microwaveable. Heat and eat. Getting our kids (and us) to eat more vegetables because they are easy to keep on hand. Need I say more when only 10% of kids get enough vegetables everyday? Confession: My kids included.
Another reason to love the new Libby’s pouches? You can add farm-fresh goodness to your table in less than one minute.
Plus, they are rolling out in all of my family’s favorite vegetables: sliced carrots, sweet peas, cut green beans, mixed vegetables and sweet corn.
Libby’s is the first to offer ready-to-heat vegetables in environmentally-friendly pouches. (Taking 75% less energy to produce this packaging and waste is easily compressed in the garbage and at the land fill.)
More to love:
- Flexible, no-sharp edges (a plus for cooking with your kids)
- Won’t dent
- Stands up
- Fits nicely in kitchen cabinets, takes up less space
- Easy-to-open, easy-to-carry (another plus for cooking with your kids)
I come from a long line of canned food pantry stackers. You know, open the pantry door and the cans are stacked so high they come falling down if you make the wrong move. As a Midwesterner, we have looonnng winters which is why we want to stock our pantries. But we also have the best sweet corn in the summer. And while tearing open this package of sweet corn, the sweet smell of summer comes rolling right back. Just in time for our prediction of measurable snow. In three days.
This appetizer, Cheesy Corn Dip, is a Midwestern favorite, but I’ve lightened it up a bit by swapping out sour cream and using plain non-fat Greek yogurt instead and added a few more vegetables. It captures summer sweet corn at it’s peak and combines red peppers, green chilies, onions and cheese. And it’s perfect for right now – football watching parties, Thanksgiving gatherings and even holiday parties. And you can make it in less than 10 minutes.
- I pouch Libby's Sweet Corn (1-1/2 cups)
- 1/4 cup minced yellow onions
- 1/4 cup minced red bell pepper
- 1/4 cup canned, diced green chilies
- 1/2 cup nonfat plain Greek yogurt
- 1/2 cup light mayonnaise reduced fat made with olive oil
- 1-1/4 cups shredded taco flavored cheddar cheese
- Heat corn per package directions and drain.
- In medium bowl, mix corn, onions, peppers and chilies. In a separate smaller bowl, stir together yogurt and mayonnaise.
- Pour yogurt mixture over vegetables and mix. Add shredded cheese and stir to combine.
- Serve with tortilla chips or crackers.
Note: Libby’s Vegetable Pouches are rolling out in select Walmart stores this fall, but will be available nationally in January 2015. For more inspiration, check out my fellow dietitian bloggers below!