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Posts Tagged ‘Newman’s Own’

My 6th and last Newman’s Own Family Bites recipe is one of my personal favorites.  It’s Chicken Vegetable Couscous Salad which is loaded with veggies, fresh herbs, lemon zest (and juice), chicken, and Newman’s Own Olive Oil and Vinegar Salad Dressing.  Here is a little fact of the day: Newman’s Own Olive Oil and Vinegar Salad Dressing was the first product that Paul Newman and writer A.E. Hotchner launched with back in 1982 on the shelves of a big supermarket in Norwalk.  In two weeks time, 10,000 cases were sold and that was the start to Newman’s Own.  This salad dressing started it all….

The best part about this couscous salad is you can add any vegetables you prefer.  So play around and decide what veggies you think works for your salad. 

It’s been a fun 6 days of sharing the Foodbuzz and Newman’s Own Family Bites recipes with everyone out there.  If you haven’t stopped by Foodbuzz go here and you can see little ole’ me featured.  A big thanks goes out to Foodbuzz and Newman’s Own for giving me this great opportunity!!

Just a side note for all of you following the 10 in 10 Healthy Challenge, another week has past and I have to admit it’s been hard to wake up early to head to the gym but I have kept it up!  A couple times this week I woke up and did weights here at the house.  It was nice to be able to stay home and get a quick workout.  I logged in another 15 miles this week too.  Today I actually got to get outside with the girls in tow for a long run.  It was so nice to have warmer weather to get out and enjoy.  The wind on the other hand was another story.  It was fun to see the wind surfers out as I ran along the beach.  Next week will be interesting since I’ll be traveling.  The good news is the hotel has a really nice gym so I’m hoping to take advantage of it.  Have a good week all of you who are taking part in the 10 in 10 Healthy Challenge!

Chicken Vegetable Couscous Salad

Print Recipe

Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 6-8

Ingredients:

1 cup couscous

1 ½ cups low-sodium chicken broth

¼ cup Newman’s Own Olive Oil & Vinegar Salad Dressing

1 Tbsp fresh lemon juice

½ tsp minced garlic

Fresh ground pepper

1/4 tsp salt

1 ½ to 2 cups cooked chicken, diced

 ½ cup thawed, frozen peas

½ cup green onion, thinly sliced

½ cup red bell pepper, diced

½ cup English cucumber, diced

¼ cup fresh flat-leaf parsley, finely chopped

3 Tbsp fresh basil, finely chopped

3 Tbsp parmesan cheese, grated

Zest of half a lemon

 

Instructions:

Bring the 1 ½ cups of low-sodium chicken broth to a boil.  After bring to a boil remove from the heat and add the 1 cup of couscous.  Cover and let set 5 to 10 minutes.

In a small bowl, whisk together the olive oil & vinegar salad dressing, lemon juice, garlic, ¼ tsp salt, and a couple grinds of pepper and blend well.

In a large bowl combine the chicken, peas, green onion, red bell pepper, cucumber, parsley, basil, parmesan cheese, and lemon zest. 

Combine the couscous, vegetable chicken mix, and dressing mixture and stir until well incorporated.  Serve immediately or place in refrigerator until ready to serve.

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It’s Friday!  This week has been quite a week!  Husband is out of town, Mom’s in town (thank goodness), work is crazy, 5:30am wake-up calls to go to the gym (not so fun), and I have been posting a recipe every day.   All this explains why this week has felt so darn long.  We made it though!  Tomorrow will be the last of the posts for the Newman’s Own Family Bites Challenge.  I hope some of my recipes are helpful to all of you out there reading….at least I hope you are out there reading?  That’s the one thing as you write posts, you wonder who out there is reading and who out there really and truly likes hearing from me.   I love hearing from you!  It makes my day!   Ok, now it’s your time to say ahhhhh!!!  Honestly though it really does!  But I really hope I don’t bore you with my rambling thoughts.  Most of the time that’s how my brain works.  I often tend to jump around too.  That’s what happens when you become a wife, a mother, a friend, a daughter, and full-time worker I guess?  You have to jump to one task to another with those so it’s only normal that your thoughts do the same.  Ok, here I go I’m going to jump again….

So it’s the weekend!  Yeah!  No plans here as I try to prepare for next week.  Heading off to Salt Lake City for work.  I have never been but I’m really looking forward to it.    Not so much the cold weather as it is finally warming up here in South Florida.  We had two weeks of super cold weather.  I know, you’re probably laughing at this comment but it was really cold!  My mom is down from Atlanta and before she came I was telling her how cold it was.  She gets here this week and says to me it’s really cold here!  Well duh mom!  I told you that!  She turns to me and says well I didn’t believe it was really this cold, after all it was in the teens in Atlanta.  Ok, here I go again.  So it’s warm again and I’m heading to Salt Lake.  I’ll be sure to try to take my camera along so I can capture some pictures.  It might actually snow too and I can’t remember the last time I physically saw snow.  Crossing my fingers if it does snow that my flights in and out are not affected.  After all I have to get back to see my little munchkins.  Speaking of that!  It will be my first trip away from them since they were born!  We’ll see how we all do without one another. 

Ok, enough rambling and onto the 6th recipe in the Newman’s Own Family Bites Challenge.  Today’s post is a slight revision to my Spicy Turkey Vegetable Soup.  This version is the no spice version since some little ones don’t like the spice.  There are a couple more revisions, but it is still a nice treat on a cold day.  Since we’ve had many of those lately trust me when I say that this soup was a nice treat.  It’s packed with vegetables too.  Top with the topping of choice such as grated cheese or what my mom does, crushed up cornbread muffins.  In the soup I used Newman’s Own Sockarooni Pasta Sauce which was a perfect addition.

Have a great weekend everyone and I will be back tomorrow with one more post in the challenge.

 

Turkey Vegetable Soup

 Print Recipe 

Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 6-8

Ingredients:

1 pound ground white turkey meat

1 medium onion, chopped

1 garlic clove, minced

1 cup celery, diced

1 jar Newman’s Own Sockarooni Pasta Sauce

1 ¼ cup low sodium chicken broth

2 cups water

1 tsp sugar

½ tsp ground pepper

½ tsp salt

2 cups of frozen vegetables of choice, such as peas, carrots, and corn

1 (16 ounce) can of petite diced tomatoes

 

 

Instructions:

  1. In a large Dutch oven over medium heat cook the first 3 ingredients until turkey is done and no longer pink. 
  2. Add the jar of tomato sauce and next 6 ingredients (through to pepper).  Bring to a boil; cover, reduce heat, simmer stirring often, about 10 to 15 minutes. 
  3. Stir in tomatoes and mixed vegetables and return to boil.  Cover and simmer 10 more minutes.

 

Special Notes

Great when served with homemade cornbread muffins!

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Do you ever have those kinds of weeks that everything seems to be crazy and hectic and something like the earthquake in Haiti happens and you stop and realize that nothing compares to what those people are going through?  Haiti, just one hour from the U.S. by plane, is the poorest country in the Western Hemisphere. More than 80 percent of Haiti’s people live in abject poverty. It has been battered by hurricanes, wracked by political violence, food insecurity and neglect. Even before the earthquake, many of Haiti’s children lived without the most basic necessities: clean water, adequate food, health care and the opportunity for an education.  I know everyone has seen the news and the heart wrenching pictures.  It’s all so sad, but seeing people reach out to help them during this time has been encouraging in so many ways.  Today I saw Pioneer Woman’s post as she is asking her readers to provide not only thoughts and prayers but suggestions of organizations that are helping Haiti during this time.  Every comment she receives today she will donate $0.10 and an additional $500 to the charities we suggest.  I left my comment today and my charity of choice was UNICEF. In any disaster, children are the most vulnerable. Undoubtedly, with a disaster of this magnitude, threats will be particularly grave for Haiti’s children.  Please go and over to Ree’s post and leave a comment or consider donating to an organization of choice. Even the little amount counts.

Staying on the charitable theme, Newman’s Own has given up to 280 million to various charities since 1982.  What could be better than to be posting about the recipes that use the products that help allow them to give to charity.  The 5th of my Newman’s Own Family Bites challenge is Chicken Cranberry Enchiladas.  This recipe came about after having leftover cranberries from Thanksgiving and chicken in my refrigerator.  You could easily use turkey if you have leftovers of that as well.  The cranberries add a slight sweetness to the dish but doesn’t overwhelm the flavor.  The cranberries are also jammed packed with antioxidants so you’ll feel even better adding them.  I prefer homemade cranberry sauce over the can version, but do what is best and easy for your family.  These are also great without the addition of the cranberries.  Actually, this is my regular recipe for enchiladas but I added the cranberry to add a little different dimension.  My family loved these so hopefully your family will love them too!

 

Cranberry Chicken Enchiladas

Print Recipe

Prep Time: 15 minutes

Cook Time: 55 minutes

Servings: 8

Ingredients:

2 cups shredded cooked chicken

1 cup homemade cranberry sauce

1 – 15 ounce can black beans, rinsed and drained

1 ½ cups Newman’s Own Medium Chunky Salsa

1 cup shredded Colby and Monterey Jack Cheese

½ cup 2% Greek yogurt or sour cream

3 green onions, diced

¼ cup fresh cilantro

½ tsp salt

½ tsp ground black pepper

8 – 7 to 8 inch whole wheat tortillas

Instructions:

1.)    Preheat oven to 350 degrees.  Lightly coat a rectangle baking dish with cooking spray; set aside.  For filling, in a large bowl stir together chicken, black beans, ½ cup salsa, ¾ cup cheese, sour cream (or yogurt), 2 diced green onions, cilantro, salt and pepper.  Spoon about 2/3 cup filling on each tortilla.  Roll up tortillas around filling.  Place, seam side down, in prepared dish; set aside.

2.)    For sauce, in bowl stir together cranberry sauce and salsa.  Spoon over filled tortillas.  Cover with foil.  Bake for 45 minutes.  Uncover; top with remaining cheese.  Bake 5 to 10 minutes more until heated through and cheese is melted.  Sprinkle with additional cilantro and green onions. 

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Ok, I’m out of gas!  Today has been a long, crazy and very busy day so I’m going to keep this post short.  I promise with all my heart I will make it up to you tomorrow….promise!  Ok, I say this but hopefully tomorrow won’t be a repeat of today.  Even if it is, tomorrow will be as I promised, a more interesting and information packed post.  Thanks for understanding and onto the recipe…..

Number four of the Newman’s Own Family Bites recipes is all about Pizza Night!  Pizza night is a favorite around this house.  It’s very common that you’ll see me in the kitchen on Friday nights making individual pizzas for my husband and I.   Friday is our mini date night, of course this happens after the girls are snug in their beds and down for the night. 

The Chicken Alfredo Pizza is a favorite on my husband where I prefer the Chicken Pesto Pizza.  Both are delicious and very easy to make for your very own Pizza Night!

Chicken Spinach Alfredo Pizza and Chicken Pesto Pizza

Print Recipe

Prep Time: 20 minutes

Cook Time: 12 minutes

Servings: 6-8

Ingredients for pizza dough:

1 ½ pounds bakery pizza dough

 

Ingredients for Chicken Spinach Alfredo Pizza:

¾  cups chopped cooked chicken

½  cup  Newman’s Own Alfredo Pasta Sauce

½ cup fresh baby spinach, chopped

½ cup shredded mozzarella

½ Tbsp fresh parmesan, grated

1 Tbsp fresh basil, chopped

Ingredients for Chicken Pesto Pizza:

¾ cups chopped cooked chicken

½ cup homemade or store-bought pesto sauce

½ cup fresh baby spinach, chopped

1 Tbsp fresh basil, chopped

½ cup cherry tomatoes, halved

½ cup shredded mozzarella

Instructions:

  1. Preheat oven to 425 degrees.  Spray baking sheet with non-stick cooking spray. Set aside.
  2. Divide dough into 4 equal portions.  Shape each portion into 6-inch rounds.  Carefully transfer pizza dough rounds to a baking sheet.  Place dough into oven for 5 to 8 minutes to cook slightly.  Don’t let the dough brown.
  3. On two of the pizza rounds, spread evenly the Alfredo sauce and top with spinach, basil, chicken, and cheese.  Sprinkle with salt and pepper to taste.
  4. On the other two pizza rounds, spread evenly with pesto sauce and top with basil, spinach, tomatoes, chicken, and cheese.
  5. Place pizza rounds back in oven and bake for about 8 to 10 minutes or until pizza crusts are cooked.  Serve immediately.

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Ok, number 3….here we go!  I thought today’s Newman’s Own Family Bites recipe would be another favorite of my 2 year old twins.  I often wonder why kids love chicken nuggets so much?  I remember growing up I had one friend who ate them all the time.  I would go over to her house and it was 100% chance her mom would either make us chicken nuggets or go out and get them at the nearest fast food.  In college, I played soccer and one of my teammate was the same way.  Every time we were on a road traveling to our next game she ordered chicken nuggets and nothing else.  Weird I often thought?  Then I had the girls and I now have two little ones that love chicken nuggets.  It’s almost comical!  Since they have a strong love for those little nuggets I often find myself thinking of ways to change up the recipe.   I also have a strong feeling about fast food so I do not feed the girls fast food.  Even those nights when I’m so tired after a long days of work, no fast food!  This means the recipes are usually made up in my kitchen, which is great because then I know what they are eating. 

When I was sent the box of goodies from Newman’s Own and Foodbuzz and saw the Light Honey Mustard dressing I knew this was the one that would be a perfect option for a chicken nugget recipe. 

I have to say it was really a test and see recipe and it turned out great.  What was even better is the honey mustard dressing is light, but don’t be scared away because it doesn’t take away from the flavor!  Then you add the honey flakes and it all comes together to make a crispy and sweet chicken tender.  I recently saw at my local Whole Foods that Newman’s Own has a Honey Flakes with Flax Cereal which I didn’t see in time to use for this recipe, but I’m sure it would be a great option.  So here we go….Honey Mustard Chicken Tenders.  I hope your family finds them as tasty as we do.

Honey Mustard Chicken Tenders

Print Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings:  4 to 6

Ingredients:

10 to 12 chicken tenders

1 ½ cups Newman’s Own Light Honey Mustard Dressing

2 cups Honey Toasted Cereal Flakes, ground

Natural Non-stick cooking spray

Instructions:

1.)    Preheat oven to 425.  Line baking sheet with foil and spray with non-stick cooking spray.

2.)    In a small bowl, place chicken tenders and Honey Mustard Dressing and let sit about 10 minutes.

3.)    Place the cereal flakes in a food processor and process until finely ground.  Place the cereal in a small shallow bowl.

4.)    Take chicken tender out of dressing and dredge in the honey toasted cereal.  Once all chicken tenders are coated with the cereal place on prepared baking sheet.

5.)    Bake 10 minutes or until bottom is golden.  Gently, flip chicken tender over and bake another 10 minutes until chicken is golden and cooked through. 

Special Notes:

Great served with apple slices and honey mustard dressing.

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I have been lucky enough to be asked to participate in the first family challenge put forth by Newman’s Own® and Foodbuzz.  If you’re not familiar with Foodbuzz, it is a great site for food bloggers to connect and share their recipes, restaurant reviews, and so much more.  And if you’re not familiar with Newman’s Own, it was started in 1982 by the beloved and late actor Paul Newman and his good friend and write A.E. Hotchner.  Newman’s Own is now a major brand in supermarkets and health food stores, and has given all its profits to charity along the way.  They established the Hole in the Wall Gang, camps for kids with serious diseases.  Newman’s Own is not only a great company with wonderful products, but gives a great deal back to the community.

Foodbuzz sent me a delicious assortment of selected Newman’s Own products to inspire convenient main dish and salad recipes.  The challenge was to create a total of 9 recipes which consisted of 3 lunch recipes, 3 dinner and 3 salad/snacks.  My goal was to create recipes that were convenient and family-friendly.  I am happy to announce that I was chosen to be the launch blogger for the Family Bites Challenge.  This week I will be posting a recipe a day using some of the following delicious Newman’s Own products:

Alfredo Pasta Sauce

Sockarooni Pasta Sauce

Light Honey Mustard Salad Dressing

Olive Oil & Vinegar Salad Dressing

Balsamic Vinaigrette Salad Dressing

Medium Chunky Salsa

To start off the week, here is one of my husband’s favorites of the recipes I submitted.  It uses the Newman’s Own Balsamic Vinaigrette Salad Dressing. 

 

Another thing I forgot to mention, all their products are all-natural!  Another great benefit about Newman’s Own product line.  In this recipe, I marinated the chicken in the balsamic vinaigrette and also used the dressing to toss the finished pasta.  The pasta is a great dish which has been eaten in my house as a side dish and as a main dish.  I hope you find it as delicious as my family does!  Enjoy and stay tune to the other Newman’s Own recipes of the week!

 

Balsamic Chicken, Spinach and Tomato Pasta Salad

Print Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 6-8

Ingredients:

1 (20-ounce) package cheese tortellini

1 pound  skinned and boned chicken breasts

1 ½  cup  Newman’s Own Balsamic Vinaigrette Salad Dressing, divided

1 teaspoons  Dijon mustard

Salt and freshly ground pepper to taste

2 cups firmly packed fresh spinach, chopped

1/2 cup fresh basil, chopped

1 ½ cups fresh cherry tomatoes, halved

1/2  cup yellow bell pepper, diced

Instructions:

1. Place chicken in a zip-lock bag and pour 1 cup of balsamic vinaigrette in bag with chicken.  Marinate for at least 2 hour, but best if marinated overnight.  Take chicken out of zip-lock bag and discard marinade. 

2. In a grill pan, grill chicken breasts, about 5 to 6 minutes on each side until cooked through.  Place yellow bell pepper slices in grill pan and grill about 2 minutes on each side.  Once cooled, dice chicken up in small bites.

3. Whisk together remaining ½ cup balsamic vinaigrette dressing and mustard in a small bowl.

4. Cook pasta according to package directions; drain. Transfer pasta to a large bowl and drizzle with 1/2 tablespoon olive oil. Let cool 10 minutes.

5. Toss together pasta, chicken, balsamic mixture, spinach, and remaining 3 ingredients in a large bowl.  Serve immediately, or, if desired, cover and chill 1 hour before serving

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