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.
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).
ounces dried whole wheat blend spaghetti (we
like Barilla Plus)
cup pasta sauce
tablespoon extra virgin olive oil
large garlic clove, minced
10 to 12-ounce medium zucchini, unpeeled
and shredded (about 2 packed cups)
teaspoon dried basil
salt and freshly ground black pepper
cup preshredded, part-skim mozzarella cheese
ounce sliced pepperoni (about 10 slices),
coarsely chopped, optional
cup 1% lowfat milk
cup grated Parmesan cheese
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
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
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.
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.
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!
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.