Upping Your Frozen Food Game

I am so blessed to have so many connections because of what I do here. One of my favorite communities I've been working with lately is MyMagazine Sharing Network through the Kroger family of stores. 

I receive free samples or coupons for free items and get to try them and let the powers that be know what I think of them. Plus, share my thoughts on social media too! 

My latest campaign came at a perfect time. They sent me coupons for various items from the frozen food section of my local Kroger store, and asked I try to elevate one or more of them to something new. 

Mission accomplished! I knew exactly which one I was going to play around with first too. The oldest was home for Spring Break and it was time to come up with a fun, tasty lunch for him using Farm Rich Mozzarella Cheese Sticks.

I looked in the pantry to see what I had on hand, and about 30 minutes later I had a dish he loved and I knew would be a big hit with your kids too! Rather it be lunch, after school snack or a kids' party these will be the star! I can just see a bunch of littles around the pool, soaking up the sun, scarfing these down!

Oh, and if you wonder why there is no sauce on this pizza? I was afraid it would make it too wet, but some on the side to dip might be good. I just didn't have any on hand! 

If you want to learn more about MyMagazine Sharing Network, click here & maybe you can start to receive yummy free samples too!

Cheese Stick Pizza 

15 frozen mozzarella sticks*

Sliced Pepperoni

3/4 cup shredded mozzarella cheese

Sliced Black Olives

Canned Mushrooms

Dried Oregano

Cook cheese sticks according to package directions. When finished, allow to cool for just a couple minutes. Reduce oven temp to 350. Transfer to a 9 inch pie plate. Top with cheese, pepperoni, olives and mushrooms.  Bake for 5-7 minutes until cheese is melted. Sprinkle with oregano. *NOTES* 15 cheese sticks fit in my pie plate perfectly, be sure to check yours. Some marinara on the side for dipping would be fun too, I just didn't have any on hand. 

Shared at Weekend Potluck
Shared at Meal Plan Monday

Disclaimer: I received a free sample I used in this recipe. The blog post and recipe were all my ideas.

He Eats THAT?? {A Post for Earth Fare}

So, we've talked before about how lucky we are that our 11 year old boy loves food. All food. Seriously, he is probably one of the least picky eaters on the face of the planet. He has always been that way. This is the kid who was eating sushi and fried calamari at the age of 5.

How did we do this? Did we put some spell on him? Brain wash him? Nope. We just never allowed him to be a picky eater. Now, I'm not here to judge or tell others how to parent their children. But I do think that many times when children turn their noses up at foods, it is a learned behavior, or one that is condoned so much, it's normal. So, in a way, I think sometimes parents inadvertently create their own picky eaters, without realizing it.

However, I also believe that every person, including kids, are allowed to have certain foods they simply don't care for. We all do, and as long as the boy tries it once, if he determines it is truly something that doesn't agree with his palate, I'm okay with that. But those things are few and far between in our house. But when he does discover one, I will respect that.

When I made this pasta dish and was telling it to a friend her first response was "And Alex will eat that? With mushrooms and spinach in it?" You can imagine her shock when I explained it was actually he who requested me to make a new pasta with spinach in it. He loves the stuff! She of course was bewildered because she happens to have a picky eater on her hands, and it is getting to be quite frustrating for her.

I feel for her. It must be a daily struggle when it comes to meal time, and kids like hers are missing out on so many yummy food experiences. I encouraged her to keep trying. Maybe give her child new things in a different way. Doesn't like cooked broccoli? Try it raw. Maybe find ways to sneak more veggies into the dishes she will eat. And of course, try to stay strong. Don't become a short order cook. As my mama always said "You don't like it? It's a long time until breakfast."

This pasta supper is hearty and filled with so many fresh ingredients you can actually feel good about it! Plus, it's super hearty and filling, perfect after a long, cold day! And if you can trick your picky eaters into liking it, think what a victory it will be!

Sausage & Spinach Rigatoni Bake

1 lb. mild Italian sausage

1 lg. rigatoni pasta

2 TBS olive oil

2 garlic cloves, minced

 3 c. fresh spinach

8 oz. baby bella mushrooms, sliced

2 c. shredded mozzarella cheese, divided

1/4 c. grated Parmesan cheese

2 (14 oz.) cans diced tomatoes, drained with a little juice left behind

1 tsp. Italian seasoning

Salt and Pepper to taste

Preheat oven to 375. Grease a 9 x 13 baking dish. Cook rigatoni to package directions for al dente. In a large skillet heat oil over medium heat. Add garlic and stir for two minutes. Add sausage. Cook until no longer pink. Add mushrooms and cook until browned. Add tomatoes, seasonings and spinach. Stir to combine. Cover and reduce heat to low. Cook until spinach is wilted, about 10 minutes. Check for salt and pepper, and season again if necessary. When pasta is cooked, drain well. Add to sauce mixture and mix well. Add half sausage mixture to baking dish. Sprinkle with 1 cup mozzarella. Add other half of sauce mixture. Top with 1 cup mozzarella and Parmesan. Bake uncovered 20-25 minutes until slightly browned.

Recipe from Wine & Glue

Fingers Crossed

Recipe contests. They aren't something I enter a lot, but when I do, I want to make sure of two things. One, the sponsor is a company I respect and/or use in my every day life. Two, I am confident I can create a recipe to be proud of, so that even if it doesn't win, I can know I did my very best.  And this time you actually get to take this little journey with me.

I've worked with Healthy Solutions Spice Blends before. In fact, you can read all about them in my original post, here. So when I was contacted about entering their Blogger Recipe Challenge, I immediately said "Sign Me Up!"

It was really quite simple. I got to pick out one of their terrific spice blends to create a dish around, and then share it with all of you, and them.

Having already tried a couple varieties for my original review, I wanted to use a different one this time around. While browsing their product line when I saw the word Italian, I knew I had found my winner ! Ya'll know what a sucker I am for great Italian food, so I knew I could do something yummy and unique with this one.

Sure, this blend of spices is made to enhance the flavor of both meatballs and sauce, but I wanted to take that idea and turn it into a simple weeknight meal. And with that decision one word came to mind. Casserole. Yep, a scrumptious pasta and meatball dinner turned into every busy mom's best friend!

This one would travel well too, so keep it in mind for your next family or church potluck! Oh, and if you wouldn't mind, please keep your fingers crossed for me and I will let you know if I win! 

Meatball Casserole

1 lb. penne pasta, cooked to al dente

1 lb. ground beef

1 egg, beaten

1/2 c. bread crumbs

1/2 c. plus 1 TBS grated Parmesan cheese, divided

1 TBS Healthy Solutions Italian Meatball Seasoning

3/4 c. shredded mozzarella cheese, divided

1 (24 oz.) traditional pasta sauce

2 tsp. Italian seasoning

1 c. ricotta cheese

Salt and Pepper to taste

Dried Parsley

Preheat oven 375. In a large bowl combine ground beef, egg, bread crumbs, 1 TBS Parmesan cheese, meatball seasoning, salt and pepper. Using hands, mix well. Form into 1 inch meatballs. (You should have about 20.) Lay wire racks on a large baking sheet. Spray with nonstick spray. Lay meatballs on. Bake for 25-30 minutes until done through. 

While meatballs cook, warm sauce and Italian seasoning in a large saucepan over low heat. And cook pasta.  When meatballs done, transfer to skillet and stir to combine with sauce. When pasta is done, drain well. 

Spray a 11 x 5 baking dish with nonstick spray. Layer in half the meatball mixture. Top with half pasta, half the ricotta, half the remaining Parmesan and half mozzarella. Repeat layers. Sprinkle top with parsley. Reduce heat to 350. Bake for 20-25 minutes until browned and bubbly. 

*NOTES* You can make the meatballs ahead of time and chill in fridge until ready to use. I actually prefer to do this because they seem to "set" and stay together better. Also, don't be alarmed if the ricotta cheese doesn't melt and "spread out" entirely. As soon as you scoop the casserole to serve, it will mix together very well and become creamy. Also, you can also substitute Italian seasoning for the spice blend and achieve the same result, for those of you not entering this contest with me! 

Shared on The Country Cook Feb. 13, 2015

Pasta at Very Good Recipes