Monday, October 8, 2012

Stop & Shop and Produce for Kids team up!!

I've been shopping at Stop & Shop for as long as I can remember, and I love how much they interact in our own community. Just last school year, they sent their store manager to a cook-off with my daughters school principal, and to talk to the kids about healthy eating.

Stop & Shop and Produce for Kids has teamed up for the second annual Healthy Schools, Healthy Minds campaign! This campaign is an amazing way for schools to get fresh fruit and produce, simply by adding it to your shopping lists! will be working with this campaign as well to support these projects.

You can also enter the new Pinterest contest that has launched, all that you have to do is pin to show how you'll make a party healthy and the winning boards will be notified November 7th! Two first place winners will receive cook sets valued at $250, three second place winners will receive gift baskets full of Sprout and LazyTown merchandise, and four third place winners will receive $50 gift cards to their local grocery store! 

We have found awesome Produce for Kids Ideal Meal displays at our store, where my kids keep snagging new recipe cards for us to try. There are 12 different recipe cards available, they're quick and easy, and what I love is that they are healthy-chef created and dietician approved! You can also check out the recipes on the Produce for Kids website.

We're looking forward to trying out the recipe for Florentine Egg Muffins (we're BIG muffin lovers here!)

Serves 4
Preparation Time: 30 Minutes
·   1 Tbsp. unsalted butter
·   1 cup mushrooms, sliced
·   ½ cup tomatoes, diced
·   2 cups spinach, loosely packed
·   1 cup red bell peppers, seeded, diced 
·   6 large eggs
·   1½ cups grated potatoes, cooked
·   ½ cup shredded mozzarella cheese
1. Preheat oven to 400°F.  
2. Heat butter in large skillet over medium-high heat; add mushrooms, tomatoes, spinach and peppers. Cook for 5 minutes, or until tender and water evaporates. Remove from heat and set aside to cool.
3. Lightly beat eggs in large mixing bowl. Mix in cooked vegetables, potatoes and cheese. Season with salt and pepper.
4. Line large muffin tin with 8 greased foil cups. Portion ½ cup mixture into each cup.
5. Bake in oven for 10-20 minutes, or until eggs puff and are firm. 
Nutrition Information:
Florentine Egg Muffins  Calories 294; Fat 12.36g; Protein 15.83g; Carbohydrate 29.88g; Fiber 4.24g; Cholesterol 297mg; Sodium 212mg; Calcium 149mg; Vitamin A 2362 IU; Vitamin C 59.32mg; Iron 2.75mg


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