Recently I was reminded that we all should be eating 2 1/2 cups of vegetables each day! Sometimes eating your veggies is easier said than done. This summer, with the help of Allens, I’m trying 6 different ways to incorporate more veggies into my family’s diet !
Chunky Veg-All Salsa
1. Salsa. You may love salsa but not always think of it as a way to get your veggies. It’s easy when you use mixed vegetables in this Chunky Veg-All Salsa … your family will say Olè to the tastes!
Freshlike Spring Pasta Salad
2. Eat a veggie side at every meal. Canned vegetables can make a quick and easy side to any recipe this summer. Check out Allens Cut Green Beans, heat and eat!
3. Wake up to vegetables. These Breakfast Veg-All Burritos include eggs, sausage and mixed vegetables for a full morning of nutrition!
4. Kick up your pastas! When making pasta, dice up a can of Italian Green Beans or toss in Freshlike Sweet Peas to your sauce! Don’t forget to include canned vegetables in other pasta recipes, like this delicious Freshlike Spring Pasta Salad recipe!
5. Add canned vegetables to dishes you already enjoy! Try this Veg-All Pizza recipe … it packs in the nutrition and flavor!
6. Make your vegetables easily accessible to remind yourself to use them. Put your canned vegetables at eye level and in the front of your pantry so that you’re more likely to use them at mealtime.
Finding healthy recipes packed with nutrients that please the whole family is a challenge for any vegetarian. Sager Creek Vegetable Company has taken out the guesswork in preparing a delicious vegetarian recipe that incorporates the entire color wheel. This vegetarian recipe is sure to satisfy everyone, and your family will forget about the meat that didn’t make it into the dish! As an added bonus, the olive oil in this recipe helps prevent against heart disease!
Veg-All Lemon Pepper Salad
Veg-All Lemon Pepper Salad
Preparation and Cooking Time: 30 minutes
1 (15 oz) can Veg-All Original Mixed Vegetables, drained
1/4 cup pine nuts
3 cups water
1/2 cup orzo pasta, uncooked
1/2 cup red pepper, diced
1/2 cup green pepper, diced
1/2 cup feta cheese, crumbled
1/4 cup black olives, quartered
2 scallions (or green onions), thinly sliced
1 tsp whole cumin seeds
1/4 tsp dried dill weed
1/4 cup olive oil
1 Tbsp. lemon juice
1/2 tsp. lemon pepper
1/2 tsp salt
1 medium Cucumber, peeled and sliced
10-20 grape tomatoes
Preheat oven to 400°F. Bake pine nuts for 4 minutes; set aside. In 3 cups boiling water, cook orzo pasta for 9 minutes. Drain and rinse with cold water. Let stand in strainer. In medium mixing bowl, mix all ingredients for dressing; set aside. In large salad bowl, toss all ingredients for salad. Add dressing; mix well. Serve on bed of lettuce and garnish with cucumber slices and grape tomatoes.
Buddy’s Black Bean Burger
With the Fourth of July fast approaching, I’m starting to think about recipes that will be great for our celebration! And you know me, I am always looking for vegetable recipes that are convenient and delicious for my family. Since I’ll be grilling on the 4th, there’s no better veggie burger than Buddy’s Black Bean Burger, using Allens Seasoned Black Beans!
By cooking with black beans I pack these burgers with fiber and protein, which have been shown to decrease the risk of heart attack and coronary heart disease … mmm, healthy and delicious! I found this easy vegetarian burger recipe on our Fourth of July Planner. As you plan for Independence Day, don’t forget other convenient canned vegetable recipes, like Italian Veg-All Salad and Southern BBQ Green Beans, both are great additions to any summer BBQ.
As a mom, from time to time I have to remind my family why eating vegetables is so good for them. What better time for a healthy nudge than to celebrate Eat Your Veggies Day on June 17th! However, because canned vegetables are so delicious, I’m not celebrating just one day, I’m celebrating all month long with easy vegetable recipes from Allens. One of my favorite recipes is the Five Bean Salad … so full of color and flavor! Your family will love this easy dinner recipe!
Speaking of color, I also found that each color of vegetable has a unique nutritional benefit. Below you’ll see a few fun facts about some veggies dear to my heart. Enjoy!
Allens Five Bean Salad
Green vegetables, like Allens Lima Beans, are high in lutein, a powerful antioxidant that can reduce cardiovascular disease!
Red vegetables can help keep your heart healthy, your brain functioning all while lowering the risk of cancer. Allens Red Kidney Beans are perfect for this.
Yellow and Orange veggies supply your body with Vitamin C and several antioxidants that help maintain a healthy heart and fight harmful free radicals. Mmm… try Allens Cream Style Sweet Corn or Sliced Carrots.
Purple vegetables are rich with antioxidants that support your immune system. Give Freshlike Select Sliced Pickled Beets a try!
Spring Salad in Paris
Each spring, my family gets excited about being back outside with friends, in the park for picnics and in the yard for grilling. For me, spring means the return of fresh recipes (using Allens vegetables of course!) and the chance to try something new! It’s actually a fun tradition in our home to try at least a handful of different veggie recipes to kick off the season. This year we’re loving Allens Spring Salad in Paris … it’s an easy salad recipe that is as good as a side as it is as a main course. I know your family will love it too.
Here are some other recipes to try get you started on your new tradition:
Thanks for taking me home again!
I just tried your Turnip Greens and I just cried. I know this might sound silly but I lost my grandmother two years ago and thought no one made them like her. You guys are spot on and I am in love with this! Thanks so much for taking me home again.
From: Ashley A. of Portland TN
Do you have a love letter of your own? Send it to us, we love to hear how you enjoy Allens Vegetables!
No one in my family gets as excited about March as I do. It’s not because I love the ‘madness’ in basketball, it’s not just that Spring is just around the corner, it’s because of National Nutrition Month and Allens makes it so easy to eat nutritious! With kids on-the-go, Allens makes it simple … reach into the pantry for a can of Allens Vegetables and I’m on my way to an easy and healthy meal that’s light, colorful and delicious!
Classic Veg-All Chicken Stir Fry
Within each color of vegetables lies a unique nutrient that helps to keep my family healthy. And by making recipes with a variety of colors ensures balanced nutrition for my family! The challenge for me is scoring big at the dinner table against some pretty picky eaters. Thankfully, I’ve found using Allens Veg-All Mixed Vegetables is an easy way to add color and taste to family favorites, like Classic Veg-All Chicken Stir Fry or Easy Allens Orzo. No need to jump through hoops, these Allens recipes are a winner for me and the kids.
6 Easy Tips to Get Your Kids Started
1. Keep it simple. There’s no need to begin with an overwhelming recycling plan. Start out by only recycling cans and bottles. Kids will see how fun – and easy – it can be and will naturally want to move on to a more comprehensive list.
2. Nothing fancy. There’s no need to buy recycling bins. Start with sturdy boxes or old trash containers. By personalizing each bin with colorful paper or stickers, children will feel more involved in the beginning process.
3. Get crafty. It’s not only about throwing an item in a recycling bin. There are a number of helpful websites and Pinterest boards to let your creativity shine. Decorate an Allens vegetable can with craft items to make a pencil holder or an old coffee can for a drum. The possibilities are as endless as your child’s imagination.
4. Try setting up a reward system that encourages kids to recycle. Set a goal on how many items can be recycled in a week or a month. Create a fun chart with stickers to encourage daily interaction.
5. Visit your local recycling center. Kids have the opportunity to see how recycling works. From the sorting and separating process all the way to the bundling stage.
6. Can it be recycled? Use this handy tool to get started.
Southern Hoppin’ John
January is one of my most favorite months! Not only is it my family’s long standing tradition to ring in the new year with good luck foods – Southern Hoppin’ John with Trappey’s Black Eye Peas and a big pot of Allens Collard Greens and Tomatoes – but it’s also the promise of a new beginning of eating healthier. Hey, don’t stop reading just yet … eating healthier doesn’t have to be boring. For example, by slipping in just one can of Allens vegetables to your favorite recipe, you’ll be adding a super boost of nutrition. How about a can of Veg-All to your biscuit mix? Or a can of Princella Sweet Potatoes to your ordinary mashed potato recipe? The possibilities (and nutritional benefits) are endless.
‘Tis the season for giving! And what better way to spread the holiday cheer than by making a batch of your favorite cookies for a neighbor or friend. I often purchase a festive dinner plate or tin from a favorite local store and wrap the cookies up with a colorful bow. Always be sure to include the recipe on a card, just in case they want to pass on the tradition and bake this scrumptious treat for a friend or loved one. Our favorite recipe is easy-to-make Iced Holiday Sugar Cookies (don’t worry, the vegetables are hiding in the cookies!) from Allens. Oops, maybe it’s not so secret anymore! Start your own family cookie tradition by visiting Allens.com for great cookie recipe ideas today … Happy Holiday baking!
Allens Iced Holiday Sugar Cookies
Preparation and Cooking Time: 30 minutes
1 can (7 oz) Butterfield Potato Sticks, crushed
2 cups butter or margarine, softened
1 1/4 cups sugar
2 tsp vanilla
4 cups all-purpose flour
1 cup icing
Holiday cookie cutters
Preheat oven to 350°F. Place butter and sugar in large mixing bowl and beat until light and fluffy. Beat in vanilla. Beat in flour until dough is stiff. Gradually add potato sticks and stir until mixed well. Roll dough out and cut into holiday shapes. Place each cookie about 1 inch apart, on ungreased baking sheets. Bake 8 to 10 minutes until lightly browned. Remove from baking sheets, place on wire rack and cover with icing. Store in airtight container.