Category : Food

Nothing makes me feel more like a super-mom than opening my pantry door and whipping up an impromptu dinner with items I already have on hand. Some days are so full, I forget to meal plan – but that’s when being smartly saves the day. I must admit, most of these last-minute meal decisions involve pasta, but I’ve recently learned that there’s a more wholesome way to be prepared in the pasta department. I’ve teamed up with Barilla to share an easy, yet tasty pasta recipe that also happens to be very kid friendly (mom-win!). Pizza Pasta Salad , using Barilla ProteinPLUS Farfalle Pasta, can be served as a side-dish, but’s it’s hearty enough to be a perfect main course on a warm evening.

The idea of eating pizza in any form other than by the slice, is so hilarious to Iris that she usually cleans her plate. It’s also a recipe that’s easy to get her involved with. From picking the fresh basil, to combining all the ingredients, Iris loves to help out in the kitchen.

Available at Walmart, Barilla ProteinPLUS isn’t your typical pasta. it’s a good source of lean protein from a simple blend of egg whites, grains, lentils and chickpeas. Barilla ProteinPLUS provides 17g of protein (per 3.5oz portion) from all natural vegetarian ingredients. Not to mention, it’s a good source of Fiber and ALA Omega-3. Ingredients aside, Iris loves it (as do I) and Barilla’s wholesome pasta line-up doesn’t stop there. Barilla Whole Grain Pasta and Barilla White Fiber Pasta are all options that as a mom I can feel good about. Barilla Gluten Free pasta has even recently been named one of Parents Magazine’s “Top 25 Allergy Free Foods”.

Now on to the recipe!

Ingredients:
1 package of Barilla ProteinPLUS Farfalle Pasta
1 (5 oz) package of mini pepperoni
1 (8 oz) package of mini mozzarella balls
1 cup of cherry tomatoes
1 bell pepper
3/4 cup of parmesan cheese
1 (2.25 oz) can of sliced black olives
7-10 fresh basil leaves
1/2 cup your favorite Italian dressing
salt & pepper to taste

Directions:
– Bring a large pot of salted water to a boil
– While your water is heating, wash and prep the fresh veggies (roughly chop the fresh basil, medium dice the bell pepper, & slice the cherry tomatoes)
– Boil pasta until al-dente, approximately 10 minutes
– Let pasta cool, add back to the pot and combine with other ingredients
– Serve at room temperature or chilled

For more ideas on using Barilla Pasta, visit the recipe section on their website and Pinterest for more inspired dishes. And be sure to check out Barilla on Ibotta for some savings too!

This is a paid post, however all opinions are my own.

As with many 5-year-olds, dinner time is a struggle in our house. Getting Iris to eat her vegetables (or any part of her meal at all) takes so much effort. I actually enjoy cooking dinner every night, but I find that when it’s finally time to sit down and enjoy dinner as a family, the work has just begun. Whether it’s telling Iris to eat something other than her bread or to eat “just three more bites,” we’re constantly having to make sure she’s getting her nutrients. Things changed a little bit this weekend though.

Green Giant has launched a new line of frozen veggies, including Riced Cauliflower & Sweet Potatoes, which is 100% made with vegetables. And not only is it gluten free, but it has 70% fewer calories than rice! I also love that it comes without any sauce or seasoning, so you can prepare then just the way you like.

Finding the new Green Giant veggie options next to the other frozen vegetables at my local Walmart, I grabbed the Riced Cauliflower and Sweet Potato mix to give it a try. After throwing a couple chicken breasts in the oven, I steamed the riced cauliflower and sweet potatoes in the microwave. So instead of serving the baked chicken with the standard rice, I was able to sneak in some (yummy!) veggies – and in no time at all.

To say Iris loved it is an understatement. I think the natural sweetness of the sweet potato made her an instant fan. I paired it with another new Green Giant product, Broccoli and Cheese Veggie Tots so she got a double whammy of easy, kid-friendly veggies. The end result? Iris had a “happy plate” not even realizing that she ate all of her vegetables. As a busy mom that wants to make sure my kid eats – and eats well – these will no doubt be staples in my freezer from here on out.

This is a sponsored post, however all opinions are my own.

If you are anything like me, you love freshly baked goodies around the holidays, but rarely have the time to make them. I’m always looking for easy, yet delish options to keep my family happy and full in the winter months. This season I’m excited to team up with Immaculate Baking Company to share a bread pudding recipe using their cinnamon rolls and icing. I love this recipe because, not only is it delicious and super simple, but I usually already have the ingredients on hand. It’s a great treat to whip up for a special breakfast or holiday dessert.

Available at Whole Foods, Immaculate Baking Company’s mission to create wholesome baking products, many of which are certified gluten-free or organic. As a regular (re: obsessive) Whole Foods shopper, I love having quality options for cake mixes, pre-made cookie dough, as well as canned biscuits and cinnamon rolls. Plus, in the month of November, spend $10 on Immaculate Baking Company products and save $3 via the Whole Foods app! Ready to try the recipe? Check it out below!

Ingredients:
1 package of Immaculate Baking Company Cinnamon Rolls (makes 5 rolls & is located in the dairy section at Whole Foods)
1 1/2 cups of milk
2/3 cups of sugar
4 large eggs
1 1/2 teaspoons of vanilla extract
1/2 cup of raisins

Directions:
– Preheat oven to 350°
– Bake the Immaculate Baking Company Cinnamon Rolls according to the directions (18-20 minutes)
– While the cinnamon rolls bake, prepare the bread pudding mixture.
– In a large bowl, combine the milk, sugar, eggs, and vanilla. Mix until sugar is dissolved.
– Once the cinnamon rolls are baked, remove from oven and let cool.
– Tear all 5 cinnamon rolls into bite-sized pieces and place into a medium sized baking dish.
– Toss the raisins into the cinnamon roll pieces.
– Pour the prepared mixture into the dish until the cinnamon roll pieces are just barely covered (you may have a little extra). Using a spoon, gently press down on the cinnamon rolls to ensure each piece is covered with the mixture.
– Let sit for 20 minutes, letting the cinnamon roll pieces soak up the mixture.
– Bake for 30-40 minutes at 350° (or until the casserole is cooked all the way through).
– Let slightly cool, then add the the Immaculate Baking Company icing.
– Serve warm and enjoy!

Want to try out other dishes? Check out Immaculate Baking Company’s website for fun recipe ideas!

I have been compensated by Immaculate Baking for this post; however, I am sharing my own thoughts. All opinions are my own.