Tip Of The Day

Rubber band (Elastic).
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Use rubber bands to bunch herbs together before chopping, so they don’t scatter when you chop them.

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EnviroKidz cereals

This site is all about easy cooking and what’s more easy than putting some cereal in a bowl and adding milk? Nothing, I tell you. Madison and I recently tried out the new EnviroKidz cereals, and I have to say I am impressed. Being lactose intolerant, it takes a lot to impress me with cereal too, since I am pretty much am stuck eating it dry (yes, I know there is soy milk, but I really don’t like it and the Lactaid pills are super expensive).

The two cereals we tried were the Leapin’ Lemurs and the Penguin Puffs. I’ve got one word for you: Yummy. The Leapin’ Lemurs are peanut butter and chocolate balls and the Penguin Puffs are a crunchy blend of kamut, quinoa and corn. They both are low fat, gluten free, whole grain, and low sodium. Did I mention organic too? This means no synthetic pesticides, no synthetic herbicides, no artificial preservatives or additives, and no irradiation. I love that not only is the front cover of this box just awesome to look at, there is a lesson on the back of the box. I learned that Lemur’s mostly live in Madagascar and they have lost over 80% of their living area to deforestation. They also are being hunted for food and to be people’s pets. You have to love a good learning lesson at breakfast. Another reason to get this cereal is that 1% of their sales is donated to endangered species, habitat conservation, and environmental education for children. It is amazing how together we can all make a difference.

Madison finished off the box of Penguin Puffs in two days. She ate it for breakfast and as a snack. The only reason we even have any of the Leapin’ Lemurs left is because I hide the box from her after breakfast. I even have to admit, I walked around snacking on this too, because it is really that good (I’m eating some as I write this review). Now, I am not a mom who “has” to buy organic for her kids. However, after eating this cereal, I might start doing so. Its good to know that it can taste good and be good for you also.

Now, I can’t keep all this yummy goodness to myself, so I have arranged so two lucky winners can also try this awesome organic cereal! Each winner will receive a box of Leapin’ Lemurs and and Penguin Puffs too! This is only available to the US. Now, here’s all you have to do:

1. Leave a comment on this post. I want to know why you would like to try this or tell me something about any of the other products Nature’s Path makes and looks interesting to you. One comment only please and let me know everything you did for your entries in that comment.
2. Blog about this giveaway linking to this page or my home page.
3. Stumble this post. If you don’t know what Stumble Upon is, please read Lori’s post at Blogging Cents. She explains it extremely well.
4. Subscribe to this blog using either my email or RSS feed.

I am going to run this contest until June 13th at 8:00 pm and will use Random.org to pick the winner. Good luck!

Manicotti al Forno



Manicotti al Forno
  • 12 uncooked manicotti pasta shells
  • 1 lb bulk Italian sausage
  • 2 large cloves garlic, finely chopped
  • 1 tsp dried oregano leaves
  • 1 jar (26 oz) tomato pasta sauce
  • 1 can diced tomatoes with Italian-style herbs, drained
  • 1 egg
  • 1 container (15 oz) ricotta cheese
  • 3 cups shredded Italian cheese blend
  • Basil
  1. Heat over to 350 degrees. Cook pasta shells as directed on the package. Drain and rinse with cold water to cool.
  2. Cook sausage, garlic, and oregano until sausage is browned and drain. Stir in pasta sauce and tomatoes. Spread 1 cup of the meat sauce in a 13x9-inch glass baking dish.
  3. In a bowl, beat the egg. Stir in the ricotta cheese and 2 cups of the Italian cheese blend. Spoon cheese mixture into a food storage bag. Cut a hole in one bottom corner of the bag and squeeze the bag to pipt out about ¼ cup of the cheese mixture in each pasta shell. Arrange stuffed shells over the meat sauce in the dish. Pour the remaining meat sauce evenly over the shells.
  4. Cover the dish with foil. Bake 35 - 40 minutes or until hot and bubbly. Top with remaining cup of Italian cheese blend. Bake uncovered 5 - 10 minutes longer or until cheese is melted. Sprinkle basil over the top before serving.