Progresso Giveaway!

This giveaway is now over. The winner is Janet F. Congrats!

I like soup especially here in Chicago in the winter time. Nothing is better to warm you up from the inside out and if it is low in calories, even better! Did you know that Progresso Soup can help curb your hunger, and it is available in 40 delicious flavors that have 100 calories or less? With hearty ingredients like pasta, beans, corn and rice, and flavor-packed vegetables like tomatoes, carrots, and peppers, Progresso Soup varieties offer a good source of fiber and a full serving of vegetables. I always feel like Progresso Soup is the “adult” soup on the market. It is filling. It is good and very flavorful. It is just an added plus that it is low in calories.

Now, to help kick off a new outlook on the New Year, Progresso is excited to announce the return of the “Souper You™ Debut” contest! From January 3rd through March 16th, you and your readers can visit Progresso on Facebook to enter for the chance to win a full makeover in New York City. Three grand prize winners will be awarded a trip for two to New York City from May 20th-22nd. The prize includes roundtrip airfare, a two-night stay in an NYC hotel, a full makeover, a guided wardrobe shopping spree with a personal consultation at a New York City department store, and $1,000 in spending money. Once the 10 finalists are announced, you can visit Progresso on Facebook from March 30th through April 13th to vote for your favorite.

You can also visit the Facebook page to download a coupon for $1.00 off four (4) cans of Progresso Soup and to check out makeover videos provided by MyStyle.com and the Style Network. Be sure to also “Follow” Progresso on Twitter to keep up with the latest news from Progresso.

Since I have enjoyed the soup so much, I’ve arranged for one lucky reader to get a Progresso “Souper You Debut” gift pack that includes a VIP coupon for a free can of Progresso soup, as well as a yoga mat, water bottle, set of aerobic bands, sport headband and two sport wristbands.

Here’s what you need to do:

Tell me which flavor of Progresso soup you’d like to try!

These will give you one additional entry (for each thing):

1. Twitter about this contest. I’ve added a Tweet button at the top of this post to make it super easy to do too! Just let me know in the comments that you did. Also, you can do this daily!

2. Add this post to social media sites like Stumble, Digg, Kirtsy, Blogging Zoom, Reddit, Propeller, Etc. (1 extra entry per site)

3.  Like this post on Facebook (There is a like button at the beginning and the end of this post you can use).

4.  Add this to any forums you belong too. Please give me the URL, so I can verify.

5.  Comment on any other post on my blog.  Let me know which post.

Each of these will give you 5 entries:

1. Blog about this on your blog. Please give me the URL, so I can verify.
2. Subscribe to this blog using either my email or RSS feed
3. Add my badge to your sidebar:

Lisa Cooking

For 10 bonus entries:

Subscribe to my blog using your Kindle!

Good luck! This contest will end January 26th, 2010 at 11:59 PM CST.

Progresso provided me with the free product, information, and giveaway through MyBlogSpark.

Chicken Enchilada Tart

 

 

Chicken Enchilada Tart
 
Author:
Ingredients
  • 1 tbsp vegetable oil
  • ½ cup chopped onions
  • 1 cup frozen corn
  • 3 boneless skinless chicken breasts cooked and cubed (about 2 cups)
  • ½ cup sour cream
  • 1½ cups shredded colby monterey jack cheese
  • 1 can enchilada sauce
  • 1 can Pillsbury refrigerated pizza crust
Instructions
  1. Heat over to 400 degrees F. Spray 15x10x1 inch pan (I used a cookie sheet) with cooking spray.
  2. In a skillet, heat vegetable oil. Add in the onion and cook 2-3 minutes. Add the corn and cook 3-4 minutes. Stir in chicken and remove from heat. Stir in the sour cream and ½ cup of the cheese. Let this cool for about 5 minutes.
  3. Unroll the pizza crust dough into the pan. Starting at the center, press dough into a 10 inch square. Spread about 2 tbsp of the enchilada sauce over the dough. Spoon the chicken mixture evenly over the sauce to within 2 inches of the edge. Then drizzle about ¼ cup of enchilada sauce over the chicken mixture and sprinkle the remaining cup of cheese. Fold the edges of dough up over the filling and round the corners.
  4. Bake about 20 - 25 minutes or until the crust is brown and filling is bubbly (I slightly overcooked mine -- Even I mess up these easy to cook recipes sometimes! LOL) Let the tart stand for about 10 minutes. Meanwhile, heat the remaining enchilada sauce.
  5. To serve, top tart with chopped Roma tomatoes and shredded lettuce. Cut into wedges and serve with the warmed up enchilada sauce.