Do you know where your food comes from? I usually don’t, but I definitely wish I did! It’s important to me that my food is healthy, but where it comes from contributes to how good it is for you, too. It’s actually a goal of mine to become more informed about our food, especially since it’s going into Shane’s little belly, too.
ConAgra, the company behind many household brands {like Chef Boyardee, Egg Beaters & Hunt’s} wants you to know where their food comes from:
{click to enlarge}
This last weekend, Justin & I hosted our families for a Memorial Day Backyard Bash! {We ate inside, though, since we have a lot of flying things in our yard but it was a blast anyway!}
Since our dinner was pretty late, while we were waiting for everyone to arrive, we planted some tomato seeds! {We were supposed to plant them in a Hunt’s can but I accidentally threw them away without thinking about it. Luckily, we had an extra pot!} Shane helped me plant some herbs a couple of months ago & those didn’t turn out so well, but I have high hopes for these since they thrive in lots of sunlight!
I made a recipe from each of the three brands featured- Chef Boyardee, Hunt’s & Egg Beaters. The Egg Beaters recipe {Chocolate Chip Cookies} didn’t turn out right but that was totally on me, not the recipe. Everyone LOVED the Minestrone Salad and the Memphis Style Mac & Cheese!
Ingredients
- 1-1/2 cups dry medium shells or mini penne pasta, uncooked
- 1 can (16 oz each) dark red kidney beans, drained, rinsed
- 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained
- 1 cup quartered and sliced zucchini
- 1/2 cup sliced baby carrots
- 1/2 cup light Italian dressing
- 1/4 teaspoon ground black pepper
- 1/4 cup shredded Parmesan cheese
Directions
- Cook pasta according to package directions, omitting salt. Drain; rinse with cold water until cool.
- Meanwhile, place beans, drained tomatoes, zucchini and carrots in large bowl. Add dressing and pepper; toss together.
- Add cooled pasta to vegetable mixture; toss together. Sprinkle with cheese just before serving.
{Pardon the photo- there were NO leftovers to photograph after!}
Ingredients
- 1-1/4 cups rotisserie chicken or cooked pork, shredded
- 1/4 cup prepared barbecue sauce
- 8 slices country-style white or sourdough bread
- 1 can (15 oz each) Chef Boyardee® Mac & Cheese
- 1/4 cup butter, softened
Directions
- Combine chicken and barbecue sauce in small bowl. Layer chicken evenly over 4 bread slices. Cover with an even layer of Mac & Cheese. Top with remaining bread slices; press together gently. Lightly spread outside of both sides of sandwiches with butter.
- Preheat nonstick griddle or large skillet over medium heat. Cook sandwiches about 3 minutes per side or until golden brown. Cut sandwiches in half and serve with additional barbecue sauce for dipping, if desired.
{Photo provided by ConAgra}
Ingredients
- 2-1/2 cups Ultragrain® All Purpose Flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup Fleischmann's® Original-stick, softened
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1/4 cup Egg Beaters® 100% Liquid Egg Whites
- 1-1/2 teaspoons vanilla extract
- 3/4 cup semi-sweet chocolate morsels
Directions
- Preheat oven 375°F. Mix flour, baking soda and salt until well blended; set aside.
- Beat Fleischmann's and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add Egg Beaters and vanilla; mix well. Gradually add flour mixture, beating until well blended after each addition. Stir in chocolate chips.
- Drop by rounded tablespoons of dough, 3 inches apart, onto ungreased baking sheets.
- Bake 12 minutes, or until lightly browned. Cool on baking sheets 2 minutes. Remove to wire racks. Cool completely. Store in airtight container at room temperature.
Our Backyard Bash was such a blast that we totally forgot to do our time capsule activity! We are going to have each member of the family select one item to put into a time capsule & in five years, we’ll open it and reminisce! We aren’t going to be burying ours since we won’t live in this house in five years, but we are going to keep in locked up in the back of the closet so that no one peeks! Since I already forgot to do this at our party, I think I’m going to wait until July when my sister comes to town & ask her and her kids to participate as well!
We had a lot of fun celebrating together and I felt good serving foods that I trust & that I now know where they came from. &The recipes were such a hit, they’re sure to become staples around here!
{For more information about ConAgra & lots more recipes, check out the Ready Set Eat site!}
What did you do for Memorial Day?
Susie’s Note: I wrote this review while participating in a campaign by Mom Central Consulting on behalf of ConAgra and received products to facilitate my review and a promotional item to thank me for my participation.
 |
7 Days Left 
Last Day! 
Looks like y’all were having a great time and the food looks delish
Toni @ Red Carpet Mama recently posted..Disney/Pixars Brave Hitting Theaters 6/22, Enjoy These Fun Clips As You Wait! #BraveCarsLandEvent
going to try some of these! thanks!!
The Minestrone Pasta Salad looks and sounds delicious. Pasta salad is one of my favorite summertime foods, and I’m always on the lookout for new recipes to try. Never would have thought to add kidney beans. Thanks for sharing.