Meijer and Produce for Kids are teaming up to host the second annual Healthy Schools, Healthy Minds campaign. Now through September 29th, local shoppers can contribute to this cause and support your local schools by adding produce to their Meijer shopping lists. During the campaign, participating fresh fruit and vegetable suppliers will make a donation based on consumption of their fresh produce items to DonorsChoose.org, which will support local classroom projects.
Shoppers/Moms, be on the lookout for the Produce for Kids display unit, featuring characters from popular Sprout shows, LazyTown™ and Noodle and Doodle, in the produce section of your local Meijer store. The more items you add to your shopping lists, the more local classrooms will benefit! My kiddos had a wonderful time selecting produce to place in our cart today.
Meijer is also featuring the Ideal Meals™ program from Produce for Kids in the produce department. Ideal Meals cards provide 12 quick, easy, and healthy chef-created/dietitian-approved complete meal solutions for breakfast, lunch, dinner and desserts. I let each of my kiddos select one Ideal Meals card. The toddler took her time selecting the perfect card.
Then it was off to see the fish…
Also, Produce for Kids just launched a fun and exciting contest on Pinterest. Be sure to check it out! The full Pinterest contest rules can be found here: http://www.produceforkids.com/sweepstakes/fall2012/family/index.html
I put the following recipe on my grocery list from Ideal Meals….
Slow Cooker Veggie Lasagna
Preparation Time: 20 Minutes Cook Time: 5 hours
· 2 Tbsp. olive oil
· 2 cups mushrooms, chopped
· 1 cup green bell pepper, seeded, chopped
· 1 large onion, finely chopped
· 3 cups spinach, loosely packed, chopped
· 1 lb. 2% cottage cheese
· 2 cups (plus ½ cup) shredded mozzarella cheese, divided
· ¼ tsp. salt
· 26 oz. jarred low sodium pasta sauce
· 2 large zucchini, sliced, ¼-inch thick rounds
· 8 oz. no-boil whole wheat lasagna noodles
Heat oil in large skillet over medium-high heat; add mushrooms, peppers, onions and spinach. Cook 5 minutes, or until water evaporates. Season with salt and pepper. 2. In mixing bowl, mix cottage cheese, 2 cups mozzarella cheese and salt. Divide into 2 portions. 3. Grease slow cooker. Cover bottom with ⅓ of sauce and assemble as follows: single layer noodles, ⅓ of cooked vegetables, single layer zucchini, 1 portion of cottage cheese mixture, single layer of noodles. Repeat layering once in same order. Add layer of remaining sauce, cooked vegetables and zucchini. 4. Sprinkle ½ cup mozzarella cheese on top. 5. Cook on low for 5 hours or until noodles and zucchini are tender.
Slow Cooker Veggie Lasagna: Calories 490, Fat 16.32g, Protein 31.17g, Carbohydrate 50.81g, Fiber 4.64g, Cholesterol 51mg, Sodium 379mg, Calcium 614mg, Vitamin A 2696 IU, Vitamin C 39.07mg, Iron 2.88mg