This is a sponsored conversation written by me on behalf of Stouffer’s. The opinions and text are all mine.
There are meal-planning masters in this world who never fret about what’s for dinner because they already know WAY before dinnertime what they will be serving. My husband and I are not meal-planners. Perhaps, that’s why every evening we have a conversation that goes like this…
Him: What are we doing for dinner?
Me: I don’t know.
Lucky for me I am married to a man, who once we figure out what we want, can whip up a three course dinner like it’s no big deal. I, on the other hand, think that putting together three courses from scratch is a pain in the pompis, which is why I make things easy and simple for myself when it’s my turn to cook. One go-to option is to make my mother’s calabacitas and pair them with a frozen entree and fresh fruit.
Now, before you go getting your chonies in a bunch about frozen foods not being a very healthy option, let me tell you something wonderful: items in the frozen aisle are changing for the better. Not all, but some companies are really revving up their commitment to providing nutritious choices that still provide convenience and flavor.
For example, Stouffer’s recently announced its new “Kitchen Cupboard” commitment. This new initiative focuses on shortening and simplifying recipes by only including ingredients that consumers can recognize and would have in their own kitchen cupboards.
Over the next few years, Stouffer’s will be applying Kitchen Cupboard renovations to all their offerings. Their lasagna with meat and sauce has already gotten the makeover.
OK, so it’s one thing to claim that a product is made with stuff you recognize, but we all know the proof is in the ingredients list. Check it out:
Look at that! No crazy tongue-twisting ingredients.
Keeping one of these babies in the freezer is a lifesaver for me when it’s my turn to come up with what’s for dinner, but a lasagna is not a meal in itself – not if you are trying to balance your plate.
Sadly, research shows that Americans are only meeting USDA MyPlate recommendations for vegetables, fruit, proteins, dairy and grains seven days out of 365. Not good. That’s why in order to round out the meal for my family, I make my mom’s calabacitas and slice up some fresh fruit. Just like that I’ve put together a three course meal como si nada.
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Now for my mom’s calabacitas recipe. I hope you love it as much as I do.
- 3-4 medium zucchinis diced (keep the pieces large, don’t dice too small)
- 1/4 medium white or yellow onion diced
- 2-3 cloves of garlic diced
- 1 cup frozen or fresh kernels of corn
- Salt and pepper to taste
- Fresh or dried oregano to taste
- Drizzle of olive oil
- Add oil and chopped onions to a skillet on medium heat. Cook onions for a couple of minutes.
- Add diced zucchini and corn, then sprinkle with salt, pepper and oregano.
- Cover skillet and simmer over low heat for about 10 minutes stirring a couple of times while it simmers.
- Whatever you do, do NOT overcook the zucchini.
Don’t forget to Pin or bookmark this recipe!
So what’s for dinner at your place?
I have a recipe similar to that. I found it on Pinterest and it is so delicious. I love making it! Thank you for sharing your mother’s recipe.
Calabacitas with corn is a favorite of mine. Sometimes I like to add tomato to it as well if I’m serving it with beef. Sounds delicious with lasagna! You know what I love about the ingredients in the Stouffer’s lasagna? That there isn’t any corn syrup! Almost everything has corn syrup these days. Sometimes both High Fructose Corn Syrup, AND Corn Syrup! I’m always looking at labels trying to avoid them. I loved this post!