March 2009
 

Breville Cordless Hand Blender Giveaway

Since the launch of our newly designed blog, we’ve been busy cooking up nutritious new recipes for you and your family and testing recipes from fellow bloggers for our Healthy Meal with Kid Appeal award. We have two winners so far: Cathy from Panini Happy for her super creative Grilled Rosemary Potatoes and Jenny, host of Picky Palate, for her kid-friendly Walnut Crusted Tilapia and Roasted Asparagus recipes. In addition, we introduced a new blog feature called No Whine with Dinner, and we posted our fourth Recipe Rescue article featuring a healthy makeover for spaghetti pie (see below). We'd like to thank our blog sponsors, the U.S. Potato Board and The Beef Checkoff.
 
In between all the dicing and slicing, Janice and her husband Don snuck away for a much deserved seven-day cruise to the Mexican Riviera (sans kids) where they hiked, enjoyed the sun and feasted on everything from mahi mahi to papaya. Shortly after Janice’s return, we spoke to 300 seventh graders and their parents about easy meal makeovers for busy families. The class proved to be a lot of fun, especially when the students got to participate in our smoothie-making competition!
 
And speaking of smoothies, if you love to make them you’ll definitely want to enter our latest giveaway for a fabulous Breville Cordless Hand Blender (AKA immersion blender). Besides smoothies, it makes soups, salad dressings, baby food, and even whipped cream (yes, even dietitians like whipped cream). To win this well-crafted, $119.00 must-have appliance, all you have to do is visit our blog and post a comment on your favorite blender recipe and/or why you’d like to win our giveaway. The contest ends on Monday, April 13th at noon. Good luck! On a final note, congratulations go to Aggie, host of the blog Aggie’s Kitchen, who won our last giveaway for a Laptop Lunch bento box.
 
 

 

Makeover Recipe

 
Silly Spaghetti & Zucchini Pie
Makes 5 to 6 Servings
 
When Jennifer, a mom of two from Clarksville, Maryland, sent us her family’s favorite spaghetti pie recipe (courtesy of Emeril) and asked us to give it a makeover, we accepted the challenge. We switched from white pasta to a whole wheat blend and from a full-fat cheese to part-skim, and we added zucchini to boost the nutrition. Jennifer’s family loved the new recipe and we hope you will too (you can read more about the "rescue" on our blog).
8 ounces dried whole wheat blend spaghetti (we
     like Barilla Plus)

1 cup pasta sauce

1 tablespoon extra virgin olive oil

1 large garlic clove, minced

One 10 to 12-ounce medium zucchini, unpeeled
     and shredded (about 2 packed cups)

1/2 teaspoon dried basil

Kosher salt and freshly ground black pepper

1 cup preshredded, part-skim mozzarella cheese

1 ounce sliced pepperoni (about 10 slices),
     coarsely chopped, optional

4 large eggs

1/2 cup 1% lowfat milk

1/4 cup grated Parmesan cheese

Preheat the oven to 375°F.  Cook the pasta according to package directions. Drain and return to the pan.  Stir in the pasta sauce and set aside.  While the pasta is cooking, heat the oil in a large nonstick skillet over medium-low heat. Add the garlic and cook, stirring frequently, until golden, 30 seconds to 1 minute.  Add the zucchini and basil, raise the heat to medium, and cook, stirring occasionally, until the zucchini is tender, about 8 minutes.  Season with salt and pepper to taste. Stir the cooked zucchini, mozzarella cheese, and pepperoni as desired into the pasta until well combined. Transfer the mixture to a 2-quart casserole dish (preferably round or oval).  Meanwhile, in a separate bowl, whisk together the eggs and the milk. Pour the egg mixture over the top of the spaghetti.  Sprinkle the Parmesan cheese evenly on top.  Bake until bubbly and golden brown on top, 25 to 30 minutes.  Let stand about five minutes before serving.

 
Nutrition Information per Serving: 310 calories, 12g fat (4.5g saturated), 350mg sodium, 33g carbohydrate, 3g fiber, 20g protein, 20% vitamin A, 35% vitamin C, 25% calcium, 8% iron
 

 
 
 
 

 
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Welch's Dried Fruit Snacks:
They may be best known for their grape juice, but Welch's has plenty of other nutritious drinks and snacks in their product lineup. We recently discovered their delicious dried fruits – Cherries, Berry Medley, and Tropical Sensation. In fact, when Janice’s daughter Carolyn tried it, she had this to say about Tropical Sensation: "Can I eat it for the rest of my life?!" www.Welchs.com
 
Beef Basics:
Are you sometimes puzzled over which cooking methods to use with different cuts of beef? Ever wondered which cuts are the leanest? Check out this handy chart and download a "lean cuts" wallet card while you're at it.
 
Laptop Lunches:
We featured these cool, kid-friendly bento boxes in last month’s giveaway, and now our friends at Laptop Lunches are happy to offer Meal Makeover Moms’ Club members a 20% discount. All you have to do is type in the word mealmoms at check out.
www.LaptopLunches.com
 
 
 
Join the conversation on our Meal Makeover Moms’ blog as we share healthy recipes and helpful ideas for feeding your family. We welcome comments and questions!
 
Meal Makeover Moms Podcast
Tune into Cooking with the Moms, our weekly radio podcast available every Wednesday on our website and on iTunes.  This week's show on Bento Box Lunches offers new ideas for packing school lunches and a new recipe for Thousand Island Roast Beef Wraps.

Do your favorite recipes need a healthy makeover? We're here to help. All you have to do is send us an email with the recipe, the number of suggested servings, why you and your family like it, and why you think it needs a makeover. Keep those recipes coming!
 
 

 

This newsletter is published by The Meal Makeover Moms, 40 Glen St., Melrose, MA 02176.