Food Fun Family

Easy Lasagna Soup

Lolli — Fri, 02 Sep 2016 13:50:45 +0000

Last month, I shared a new family-friendly recipe using RAGU Homestyle Thick and Hearty Roasted Garlic Sauce (seriously, if you haven’t see this recipe for Chicken Parmesan Meatballs, you really should go save it now!).

This week, I was challenged to create another recipe using RAGU Homestyle sauces, and I immediately thought about trying a lasagna soup. I have seen several recipes for lasagna soup in the past that looked delicious….but a little complicated. I rarely make lasagna because it’s so time consuming – all of the layering (actually, dealing with wet, floppy, sticky cooked noodles is enough to deter me!).

But we LOVE eating lasagna – the sauce, the cheese, the noodles – at our house, so I really wanted to figure out a way to have the flavors of lasagna without all the work.

I totally nailed it with this soup. It was so easy to make, and everyone loved having the lasagna noodles already cut up – so much easier to make AND eat, I promise!

The reason tonight’s dinner was so easy and tasty was RAGÚ® Homestyle sauce. It is RAGÚ’s thickest sauce, which was perfect for our thick and hearty lasagna soup. RAGÚ® peels, chops and simmers each ingredient and uses a special blend of herbs (basil, fennel, oregano and black pepper) to layer and build the flavor. Plus, they don’t use artificial flavors, artificial colors or high fructose corn syrup.

You can get RAGU Homestyle in the following delicious flavors:

Homestyle Thick and Hearty Traditional Sauce
Homestyle Thick and Hearty Meat Sauce
Homestyle Thick and Hearty Four Cheese Sauce
Homestyle Thick and Hearty Roasted Garlic Sauce
Homestyle Thick and Hearty Mushroom Sauce

Yum

Easy Lasagna Soup

Ingredients

1 lb ground beef
1 small onion, diced
1 tablespoon garlic cloves, minced
1 (23 oz.) jar RAGU Homestyle Pasta Sauce
5-6 cups chicken broth
1 (14 oz) can diced tomatoes, undrained
1 (6 oz) jar tomato paste
1 tablespoon Italian seasoning
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon pepper
12 uncooked lasagna noodles, broken into pieces
1 cup whipping cream
Basil, dried or fresh, chopped
Ricotta cheese
Mozzarella cheese, shredded
Parmesan cheese

Instructions

Brown ground beef, diced onion, and garlic in a large pot (I used a cast iron pot), Drain any excess oil.
Add RAGU Homestyle sauce, chicken broth, tomatoes, tomato paste, and spices to the cooked meat mixture. Stir in broken lasagna noodles. Heat to boiling, then reduce temperature to low, cover, and simmer for 20 minutes.
Add 1 cup cream, stir, and heat for an additional 5-10 minutes.
To serve, top each bowl of soup with a scoop of ricotta cheese, and sprinkle with mozzarella, Parmesan, and basil.

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If you love cheese like we do, then take our lead and be generous with the cheese you add to your soup! You can’t go wrong by loading it with these three yummy cheeses!

What is your favorite way to use RAGÚ® Homestyle sauce? And what is your favorite flavor? Sometimes a good, hearty traditional sauce hits the spot!

Want MORE delicious recipes with RAGÚ®? You’ve got to check out the recipe section HERE for a ton of family-friendly homestyle dishes.

Chicken Parmesan Meatballs

Lolli — Thu, 04 Aug 2016 01:26:02 +0000

When I was growing up, my mom cooked us a family dinner every night. There were 7 of us – my mom, dad, and 5 kids – just like my family today. Kitchen tables don’t tend to be built for families of seven. Seven is an awkward number to fit around a table. We made it work by having our own seats. We didn’t have “assigned” seats, per se, but we gravitated to certain seats and always sat in the same spot.

A funny thing happened several years ago. I realized that my kids had gravitated towards their favorite seats, too, and now they always sit in the same place, night after night.

Family dinner is an important part of our family’s story, and a small thing like sitting in our favorite seats around the table like I did when I was younger makes me feel connected to the family that I grew up in.

Tonight, we had a full house, with several extra kids over to share our family dinner. I love cooking homestyle foods, especially when I can share. We had a full kitchen, but we ended the evening with full, happy bellies, and I wouldn’t have wanted it any other way.

Plus…tonight’s dinner was absolutely amazing and I am so excited to share it with you!

The star of tonight’s dinner was RAGÚ® Homestyle sauce. It is RAGÚ’s thickest sauce – you can tell because it hugs the pasta…or the meatballs in our case tonight. RAGÚ® peels, chops and simmers each ingredient and uses a special blend of herbs (basil, fennel, oregano and black pepper) to layer and build the flavor. Plus, they don’t use artificial flavors, artificial colors or high fructose corn syrup. It’s good stuff.

And so is this recipe. But don’t take my word for it. Make this recipe for your own family – you’ll love it!

Yum

Chicken Parmesan Meatballs

Ingredients

1 lb. ground chicken
1 (23 oz) jar RAGÚ® Homestyle sauce, divided (I used roasted garlic)
1/2 cup panko breadcrumbs
1/2 cup shredded Parmesan cheese
1 tablespoon garlic, minced
1/2 a small onion, chopped fine
2 tablespoons fresh basil, chopped
1 tablespoon Italian seasoning
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded mozzarella cheese
Cooked angel hair pasta
Chopped parsley and grated Parmesan cheese for garnish, if desired

Instructions

Preheat oven to 350° F. Cover a baking sheet with aluminum foil.
In a large mixing bowl, add ground chicken, 2 tablespoons RAGÚ® Homestyle sauce, breadcrumbs, Parmesan cheese, garlic, onion, basil, Italian seasoning, egg, salt and pepper. Mix with your hands until all ingredients are incorporated - do not over-mix.
Using a cookie scoop, form mixture into meatballs; place on a baking sheet (since the meatballs don't spread, you can place them pretty close together).
Bake for 15-17 minutes, or until cooked through. Remove baking sheet from oven and turn the oven to broil.
Brush each meatball with RAGÚ® Homestyle sauce (I used about 1/4 cup). Sprinkle generously with mozzarella cheese.
Broil meatballs for about 5 minutes, or until cheese is melty and bubbly.
Serve hot with angel hair pasta topped with RAGÚ® Homestyle sauce. Garnish with chopped fresh parsley and Parmesan cheese.

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Here’s a peak at the behind-the-scenes creation of the recipe. It’s so easy to make these yummy chicken meatballs!

What is your favorite way to use RAGÚ® Homestyle sauce? And what is your favorite flavor? I’m a fan of garlic, so the Roasted Garlic was my flavor of choice.

Want MORE delicious recipes with RAGÚ®? You’ve got to check out the recipe section HERE for a ton of family-friendly homestyle dishes.

Avocado BLT Mac & Cheese

Lolli — Sun, 13 Mar 2016 12:00:16 +0000

This recipe for Avocado BLT Mac & Cheese is sponsored by Annie’s but all gushing love, thoughts and opinions are my own. #DiscoverAnnies

OK, who’s with me here? I love macaroni & cheese, and so do my kids. But Avocado BLT mac & cheese? Even better!

We adore Annie’s macaroni and cheese because…

It’s super easy to prepare (mac & cheese was one of the first foods that each of my kids learned to cook independently)
It’s tasty and wonderfully creamy
It is pure comfort food (without the guilt of junk food)
It’s made with organic ingredients, including REAL cheese
There are no GMOs, artificial flavors, synthetic colors, or preservatives

Seriously, guys. We love Annie’s. And now I’ve turned a family favorite into a delicious, full-of-flavor meal.

How many of your kids have grown up on mac & cheese? I know mine did. There was a time when I made mac & cheese nearly every day for lunch. Now that the kids’ bellies (and appetites!) are a lot bigger than they were before, we enjoy macaroni and cheese as a tasty after school snack. And Annie’s Shells and White Cheddar is their absolute favorite.

True story: when I came home from Sam’s Club the other day with a 12-pack of Annie’s Mac & Cheese, my kids all yelped for joy.

My daughter, Necco, and I put together this little recipe video to show how easy it is to make:

Get the ingredients and detailed instructions…

15 Minute Creamy Tomato and Sausage Fettuccine

Lolli — Sat, 20 Feb 2016 00:51:48 +0000

Believe it or not, sometimes I cook dinner for my family JUST to cook dinner for my family….not to make a gorgeous meal to share on Pinterest. And sometimes I don’t plan ahead and it gets to be 5:30 and the crew is getting hungry and I have no idea what to feed them.

It happens quite frequently, actually.

This meal did not start out as something I wanted to share with anyone else, because it was just one of those “throw something together” dinners. But then I snapped a picture (with horrible lighting, I might add!) and shared it on Instagram and so many people loved it that I decided I’d better snap a few more pictures and write up a recipe.

When I don’t know what to cook, I look through the fridge, freezer, and on the shelves to see what I might be able to throw together. When I’m pressed for time and ideas, I tend to skip the traditional recipes and cookbooks and instead base a meal on whatever ingredient I can find that sparks some inspiration.

This past week, I found some smoked sausage in the freezer (a family-staple that we almost always have on hand) and I knew I had some sun dried tomato pesto and fettuccine on hand in the pantry. I figured that I could use those three ingredients to make something worth eating.

You guys. It was so good!

I love when I discover recipes that are so easy to make and hardly take any prep time for those weeknights when I simply don’t have time, energy, OR inspiration to make something fancy.

Bonus points when they taste good and everyone likes them, too.

Mexican Tortellini Salad #PinterestRemakes

Lolli — Fri, 03 Jul 2015 05:00:32 +0000

Around here, summertime cooking tends to be very different than school year cooking. The kids have swim team practice most days until 6:15 pm, and the time I have to get dinner ready and feed the family is even shorter than when they’re in school. Not to mention the fact that the afternoon and early evening are the hottest times in the kitchen, where we have the full late-day sun shinning through the window and sliding glass door. Who wants to heat up the kitchen even more than you have to?

I kept seeing this pasta salad (or something similar) around Pinterest – apparently, Pinterest thought I really needed to give this one a try. I decided to give it my own spin, using cheese tortellini instead of macaroni pasta and cubed pepper jack cheese instead of feta cheese. I loved how it turned out!

Because this Mexican Tortellini salad is served cold, I was able to leave it in the fridge and eat it for lunch for the next few days. That’s precisely what I need on hot and hectic summer days.

Yum

Mexican Tortellini Salad

Ingredients

1 (16 ounce) package cheese tortellini
1 (15 ounce) can black beans, drained and rinsed
1 (15.25 ounce) can corn, drained
3 ripe tomatoes, diced
3 green onions, chopped
⅓ cup finely chopped red onion
¼ cup chopped cilantro (I like to be generous)
1 cup pepper jack cheese, cut into small cubes

Dressing:

1 cup salsa
1 cup light sour cream
¼ cup light mayonnaise
1-2 cloves garlic, minced
½ teaspoon cumin
1 Tablespoon lime juice
salt and pepper

Instructions

Cook tortellini according to package directions; drain and rinse with cold water. When tortellini is mostly dry, add to a large mixing bowl.
Add drained beans, corn, chopped tomatoes, green onions, red onion and cilantro to the bowl with the tortellini. Toss gently.
In a small bowl, combine all the dressing ingredients together and pour over the pasta mixture.
Stir together until evenly coated, adding the cubed cheese at the end.
Refrigerate until ready to use. Best when eaten within 2 days.
Serves 8-12 people.

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I don’t know…this may be the perfect salad to take to this weekend’s BBQs and picnics…

Have you made anything lately that was inspired by Pinterest? I love finding ideas there!

*Adapted from this recipe on The Recipe Critic.

For more fun Pinterest remakes, visit a few of my favorite bloggers:

Healthy Banana Coffee Frozen Frappe from Confessions of an Overworked Mom
Ranch Baked Zucchini Recipe from A Mom’s Take
Tropical Strawberry Lemonade Summer Drink Recipe for Kids from Our Family World
Crunchy Ramen Noodle Salad from Mom Always Finds Out
Baked Mini Coffee Doughnuts with Cocoa Glaze from Sweep Tight
Peppermint Sugar Scrub from Upstate Ramblings
Maple Pecan Ice Cream from LW Vogue
Fresh Summer Melon Smoothie from How Was Your Day?
Floating Pool Noodle Toy Bin from Homemaking Hacks

Sun-Dried Tomato Chicken Pasta

Lolli — Wed, 06 May 2015 16:34:08 +0000

The other night, I needed a quick-and-painless, easy dinner to feed my family. I’ve always been a fan of sun-dried tomatoes, but I wasn’t sure how they would go over with the kids. They tend to be picky when it comes to certain ingredients…especially when they’re new.

While I was cooking this meal, several members of the family came in and commented on how delicious dinner smelled (they don’t always say anything…). And when I served the meal? They didn’t just rave about it. They devoured it. I think everyone had seconds.

One note about left-overs: this recipe makes a huge amount of pasta, so for a smaller family I would highly recommend halving this recipe if you don’t like eating left-overs the next day. We were thrilled to eat this the second night – I just threw it all into a casserole dish and baked, covered, in a 325 degree oven for about 20-30 minutes. I sprinkled a little bit of extra cheese on top and uncovered for a few additional minutes.

I paired this pasta dish with a kale and raisin salad and some soft, fresh Italian bread.

Easy Sun-Dried Tomato Chicken Pasta

5.0 from 1 reviews

Sun-Dried Tomato Chicken Pasta

Cook time

40 mins

Total time

40 mins

Author: Lolli

Serves: 10

Ingredients

1 6.5 ounce jar sun-dried tomatoes in olive oil
3-4 teaspoons garlic cloves, minced
2-3 chicken breasts, cut into 1-inch slices
1 teaspoon paprika
salt, to taste
1 pint half and half (can use reduced/low fat)
1½ - 2 cups mozzarella cheese
16 ounces penne or other tubular pasta
1-2 tablespoons fresh basil (use a little less for dried basil)
½ teaspoon crushed red pepper flakes

Instructions

Drain most of the oil from the jar of sun-dried tomatoes, reserving 2-3 tablespoons for cooking. Add sun-dried tomatoes and garlic to a hot skillet and saute for about 1-2 minutes. Slice chicken breasts and sprinkle with paprika and salt. Remove sun-dried tomatoes from pan and cook chicken until cooked through.
Meanwhile, cook pasta according to directions. Drain
Slice sun-dried tomatoes into thin strips and add back to the skillet with the chicken. Add half and half and cheese and bring to a boil. Reduce heat to simmer and stir until sauce until creamy and smooth.
Add cooked pasta, basil, and red pepper flakes and stir. Add additional hot water or milk to sauce if it's too thick. Add salt and additional red pepper flakes to taste.

Note: this recipe was modified from one found on Julia’s Album (her food photos put mine to shame!).

Creamy Homemade Macaroni and Cheese with Bacon #ProudOfIt #ad

Lolli — Wed, 05 Nov 2014 12:00:02 +0000

This recipe for creamy macaroni and cheese with bacon is brought to you by MIRACLE WHIP but all thoughts and opinions expressed are my own.

It’s officially Fall, and for me (among other things) that means lots of comfort foods to eat and plenty of get-togethers with family and friends. October through December are home to some of the best food traditions – don’t you agree? From comforting soups to delicious baked goods, I love the food of Fall.

Did you know that MIRACLE WHIP isn’t just good for dips and sandwiches? This Fall, discover how the one-of-a-kind bold, tangy flavor of MIRACLE WHIP can take your fall favorites to a whole new level. Whether you’re treating your friends to some of the baked goodness of the Fall harvest or hosting Thanksgiving dinner for the family, MIRACLE WHIP takes your appetizer, entree and dessert recipes to the next level of awesome.

Be proud to entertain your family and friends this season by starting to plan out a menu now (“test” tasting my baked creations is one of my favorite things! Bake now and pick your favorites so you know exactly what you’re doing for your next big get-together).

TIP: Take entertaining up a notch…without even trying. Before your holiday gathering, print out a few menus and use them as part of your table settings so your guests know what’s for dinner. Or get prepped early by setting the dinner table the night before. Then, you can hit snooze one more time on party day.

Some delicious Fall entertaining recipes with MIRACLE WHIP

TIP: Don’t be bland with your leftover chicken: you can use last night’s family dinner for tomorrow’s holiday celebration with friends. Cooked chicken and some MIRACLE WHIP are main ingredients in the Curried Chicken Appetizer Bites, an awesome and easy party favorite.

I decided to try the sweet and tangy taste of MIRACLE WHIP in macaroni and cheese. My whole family loves homemade mac ‘n cheese, and this recipe was creamy and delicious – and easy – with a unique twist on the simple favorite.

CREAMY HOMEMADE MACARONI & CHEESE WITH BACON

PREP TIME: 25 min

MAKES: 10 servings, 1 cup each

WHAT YOU NEED

1 pkg. (16 oz.) elbow macaroni, uncooked

2 Tbsp. butter or margarine

1 onion, chopped

2 Tbsp. flour

3 cups milk

½ cup MIRACLE WHIP Dressing

1 cup KRAFT Shredded Cheddar Cheese

¼ cup KRAFT Grated Parmesan Cheese

2 tsp. Sriracha sauce (hot chili sauce)

8 slices OSCAR MAYER Bacon, cooked, crumbled

MAKE IT

1. COOK macaroni as directed on package, omitting salt.

2. MELT butter in large saucepan on medium heat. Add onions; cook and stir 2 min. or until golden brown. Stir in flour; cook 2 min., stirring constantly. Whisk in milk, then dressing. Bring just to simmer, stirring constantly; cook and stir 2 to 3 min. or until thickened. Add cheeses and Sriracha sauce; cook and stir 2 min. or until shredded cheese is melted.

3. DRAIN macaroni. Add to sauce with bacon; mix lightly.

SUBSTITUTE: Prepare using MIRACLE WHIP Light Dressing.

SPECIAL EXTRA: Stir in 3 cups fresh spinach before serving.

For more ideas on holiday fare and menus that won’t go unnoticed, visit www.MiracleWhip.com. Be sure to check out my previous MIRACLE WHIP recipes. You will want to make them again and again!

MIRACLE WHIP and Proud of It

Bacon and Spinach Pasta #StandUpCheese

Lolli — Thu, 26 Jun 2014 11:00:49 +0000

This post brought to you by KRAFT Natural Shredded Cheese and Safeway. All opinions are 100% mine.

My cooking and eating habits tend to change quite a bit over the summer. I look for meals that are lighter and cooler and take less time to prepare. Who wants to spend an hour and a half cooking in a hot kitchen and then eating hot food when it’s hot and sticky outside? Not me.

I was searching the Kraftrecipes site for recipes that fit the bill for summer-friendly (and still family-friendly) cooking and found one that sounded fantastic.

I headed to Safeway Just For You (really, as a mom of 5, I’m there several times a week!) and picked up a few more packages of Kraft shredded cheese in the new stand-up pouch (available now at the Safeway family of stores).

I was totally pleased by how easy this pasta dish was to make and how delicious it was – both hot AND cold the next day. It was perfect for a summer time meal.

Bacon and Spinach Pasta

Ingredients:

12 slices bacon, crumbled (reserve 2 tablespoons of the drippings for recipe)
1 lb. pasta, uncooked (I used bow tie pasta)
1/2 cup KRAFT Zesty Italian Dressing
12 oz. baby spinach leaves
1 cup KRAFT Shredded Italian Five Cheese Blend

Directions:

Cook 1 lb. pasta in large pot as directed on package, omitting salt.
Meanwhile, cook bacon in a large skillet, draining on a paper towel. After bacon has cooled, crumble. Save 2 Tbsp. drippings.
Whisk reserved drippings with 1/2 cup KRAFT Zesty Italian Dressing until blended. Drain pasta; return to pan. Add dressing mixture, bacon, 12 ounces baby spinach leaves and 1 cup KRAFT Shredded Italian Five Cheese Blend; mix lightly. Serve and enjoy!

It was a hit!

The new Kraft cheese stand-up pouches made this quick recipe even easier. I loooove Kraft cheese and love that I can get these new packages at Safeway and their family of stores.

Be sure to visit Safeway Just For You for more ideas!

4.0 from 1 reviews

Bacon and Spinach Pasta #StandUpCheese

Author: Lolli

Ingredients

12 slices bacon, crumbled (reserve 2 tablespoons of the drippings for recipe)
1 lb. pasta, uncooked (I used bow tie pasta)
½ cup KRAFT Zesty Italian Dressing
12 oz. baby spinach leaves
1 cup KRAFT Shredded Italian Five Cheese Blend

Instructions

Cook 1 lb. pasta in large pot as directed on package, omitting salt.
Meanwhile, cook bacon in a large skillet, draining on a paper towel. After bacon has cooled, crumble. Save 2 Tbsp. drippings.
Whisk reserved drippings with ½ cup KRAFT Zesty Italian Dressing until blended. Drain pasta; return to pan. Add dressing mixture, bacon, 12 ounces baby spinach leaves and 1 cup KRAFT Shredded Italian Five Cheese Blend; mix lightly. Serve and enjoy!

Meatball Alfredo Pasta #15MinuteSuppers

Lolli — Fri, 11 Apr 2014 12:00:11 +0000

This super-easy recipe for Meatball Alfredo Pasta has been one of our family’s favorite go-to meals on busy nights for years. I love using different types of pasta (break away from the typical Fettucini Alfredo!) and if you’ve never tried them before, meatballs in Alfredo sauce are delicious! I think I may like Alfredo-meatballs better than spaghetti-sauce-meatballs.

Try it and see if you agree!

Meatball Alfredo Pasta #15MinuteSuppers

Save Print

Cook time

15 mins

Total time

15 mins

Author: Lolli

Serves: 6-8

Ingredients

16 ounce pasta of your choice (I used penne)
1 bag frozen meatballs (add as many or as few as suit your fancy)
Alfredo sauce:
½ cup butter
½ cup whipping cream or milk
¾ cup grated Parmesan cheese
Chopped fresh parsley
½ teaspoon salt
Pepper to taste

Instructions

Cook pasta according to package directions. Drain and keep warm.
Heat meatballs (microwave, stovetop, etc).
Heat butter and cream in a small saucepan over medium-low heat, stirring constantly. When butter is melted, add cheese, salt, pepper and parsley.

I added a quick, no-prep spinach salad to the side (fresh spinach, sliced strawberries, feta cheese and a poppy seed dressing). It’s so good!

Need more quick 15 minute recipe ideas? Check out these other great #15MinuteSuppers!

Follow 15 Minute Suppers on Facebook | Twitter | Instagram | Pinterest
and look for the #15MinuteSuppers hashtag too!

Meatball Alfredo Pasta by Better in Bulk
Super Easy Chicken Parmesan by Monzanita’s
Fresh Mozzarella and Pesto French Bread Pizza by Jen’s Journey
Cilantro Lime Chicken by Just 2 Sisters
BBQ Pulled Chicken Sandwiches with Secret Recipe Coleslaw and Colby Jack Cheese by Famished Fish, Finicky Shark
Salmon Cakes by Cute as a Fox
Fish Tacos with Avocado Cream Sauce by Around My Family Table

BLOGGERS: Would you like to join us at #15MinuteSuppers? We’d love to have you! Please check out the 15 Minute Suppers website or ask to join the Facebook group (for bloggers) to participate on Fridays…we’d love to have you join us.

Spinach and Artichoke Chicken with Creamy Pasta

Lolli — Mon, 24 Feb 2014 15:26:35 +0000

This post brought to you by Giant Eagle. All opinions are 100% mine.

I love to create from-scratch meals for my family, but sometimes it's just not feasible. Time and energy definitely play a factor in whether or not I put a fresh-cooked dinner on the table. Rather than reaching for pizza, frozen foods, or meals out (which can get really expensive for our family of seven) I love finding meals that use a combination of fresh and prepared ingredients.

This week, I made dinner with a Knorr® Side and a handful of fresh ingredients. It was a hit! Creamy, tasty, ready in about 15 minutes.

Ready for the super-easy recipe?

Spinach & Artichoke Chicken with Creamy Pasta

INGREDIENTS

1 package Knorr® Pasta Sides – Parmesan

1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry

1 can (13.75 oz.) artichoke hearts, coarsely chopped

1/2 cup sour cream

1 lb. boneless, skinless chicken breasts, grilled and sliced

1 cup shredded cheddar cheese

DIRECTIONS

Prepare Knorr® Pasta Sides – Parmesan according to package directions, stirring in spinach and artichokes during last 2 minutes of cook time. Stir in sour cream.

Arrange Pasta on serving platter, then top with hot chicken and cheese.

When I made this dish for my family, I used two packages of Knorr® Pasta Sides and fresh spinach instead of frozen spinach…and I had to substitute Monterey Jack cheese for the cheddar cheese because the kids finished the last of my cheddar. Improvising!

We loved the spinach and artichoke chicken with creamy pasta – my 10 year old particularly raved about it. I loved that it was so easy to make and had two different kinds of vegetables inside. When I was at Giant Eagle picking up my Knorr® Sides, I noticed a ton of delicious-looking varieties available. I can’t wait to try another Knorr® dinner! Knorr® has a Free Recipe Book – I'll definitely be keeping Knorr® Sides in stock in the kitchen for busy nights.

Special deal on Knorr® Sides at Giant Eagle

Buy $10 in Knorr® Sides at 10/$10 and save $3 off frozen cooked or uncooked shrimp from the seafood department on your next shopping order! Offer good from 2/25 through 3/5 at Giant Eagle.

What would you make with Knorr® Sides?