This is a sponsored post written by me on behalf of Imagine® Organic Culinary Simmer Sauces.
Filled with corn, black beans, shrimp, and spicy chiles - this stew is perfect for a chilly night or your game day festivities!
#ImagineNation #PanwithaPlan AD
Oh, shrimp. How I love you. Shrimp cocktail, shrimp scampi, fried shrimp... I love 'em all. When we were dating and first married, Paul and I would go to seafood restaurants and buffets all the time. We do get a chance to go out to eat every once in a while now, I just miss my seafood dates. Sigh.
This spicy seafood soup brought me back to those days! I know a lot of people shy away from cooking seafood at home, but honestly - shrimp is one of the easiest things to cook! They magically turn from grey to pink when they're done, no guess work involved. They're so quick too - great for when you're in a rush on a busy weeknight!
The base for this soup is this amazing Imagine® Culinary Simmer Sauce - I absolutely love the Latin Veracruz flavor. You don't need to be a seasoned chef to make something delicious for your family with these simmer sauces! Keep it really simple and saute chicken, beef, or seafood in a pan, simmer with the sauce, and serve with a side dish. Such an easy and brain-free meal idea that serves a family of 4-5!
They are available in four varieties: Latin Veracruz, Thai Coconut Curry, Louisiana Creole, and Portobello Red Wine and come in a convenient 10 oz pouch. All four are certified organic, no genetically engineered ingredients, preservatives, artificial ingredients, or MSG. They are also gluten free and vegetarian - everyone can enjoy these delicious sauces!
Of course I chose to put my own spin on the sauce and make this Shrimp and Chile Stew. Keep it simple, or add in the optional mix-ins, this is a great meal to use up what you have in the pantry!
Shrimp & Chile Stew
10 oz package Latin Veracruz Imagine® Culinary Simmer Sauce
2 (14 oz) cans diced tomatoes with chiles, undrained
14 oz can chicken broth
1 lb medium raw shrimp, peeled and deveined
Optional mix-ins: corn, black beans, green onion
In a large stockpot, stir together simmer sauce, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat and simmer 10 minutes. Add in shrimp and any optional mix-ins, continue to simmer 5-7 minutes or until the shrimp are cooked through (pink and no longer opaque). Serve hot.
This soup was so amazing - I have to admit, there were NO leftovers in this house, it went that quick! I think next time I might even add more shrimp. ;)
Would you like to win that amazing prize pack up there? Imagine®is hosting a "Pan with a Plan" sweepstakes on their Facebook page! It runs from mid-October through November with 48 winners being selected over the 8 weeks. The "Pan with a Plan" prize pack includes a saucepan, four Imagine® Organic Culinary Simmer Sauces and a $25 Visa grocery gift card! What would you make with this amazing prize pack if you won??
My boys are jumping off the walls today because in our town tomorrow is Trick or Treat night!! Don't ask me why it's tomorrow night instead of Friday night, which is actually Halloween. All I told them is they better come home with some Kit Kats or I'm turning them right back around and sending them out again! :)
Let's check out the features from last week's party:
This shop is part of a social shopper marketing insight campaign with Pollinate Media Group® and Pure Via®, but all my opinions are my own. #pmedia #PureViaSweethttp://my-disclosur.es/OBsstV
This typical hot tea gets a fall flavored twist with cloves, apple juice, and cinnamon - simple and delicious!
Coffee is usually my poison of choice around here. And since the days are getting colder, and also shorter as the case may be, my coffee drinking is on the upswing. I don't know what it is with chilly breezes and coffee, they just go together so well!
Recently though, the creamer is getting me. One cup or two cups each day, with a tablespoon or two of creamer in each might not be so bad. But let's just say I'm consuming MORE than two cups per day, and the creamer, with all the calories, add up!
I think I was highly underestimating how delicious tea is and how wonderfully refreshing a hot cup of tea can be on a chilly day! I don't like cream in my tea at all, so that solves the issue I've been having with my coffee. To sweeten it up just a bit, I used a couple of packets of Pure Via sweetener that I picked up on my last trip through Walmart.
It gave it the right bit of sweetness with zero calories and a lovely flavor. Pure Via is all natural, Non-GMO, and made from the sweet extract of the stevia leaf - no artificial processing or preservatives involved. Love it!
This deliciously simple Autumn Spiced Apple Tea brews on the stove and then gets combined with apple juice along with whole cloves and cinnamon sticks.
Not only will you have a hot cup of delicious fall flavored tea - your entire house will smell absolutely amazing! One batch makes two servings, but this can easily be doubled or tripled (or more) if you're serving a crowd. Keep it warm in a slow cooker with a ladle for a wonderful warm party drink that your guests will go crazy for!
Autumn Spiced Sweet Tea
makes 2 servings
1 cup water
4 whole cloves
2 cinnamon sticks
2 tea bags
1 cup unsweetened apple juice
2 packets Pure Via sweetener
4 apple slices
Bring water, cloves, and cinnamon sticks to a boil in a small saucepan. Turn off heat, add tea bags, cover, and allow to steep for 3 minutes. Remove tea bags and stir in apple juice and sweetener. Turn the heat back on to low and simmer until heated through. To serve, place two apple slices in the bottom of two mugs. Pour hot tea over apples, being careful to strain out cloves and cinnamon sticks. Serve with additional cinnamon sticks in the mugs if desired.
This tea is seriously one of the most delicious teas I've ever had - you HAVE to put it on your list to try this week! If you're interested in trying Pure Via as well, be sure to grab a $.55 off ONE Pure Via 40 Ct. Packets coupon, available while supplies last. You can also download a free songbook/cookbook from Jewel by clicking here. Don't forget to follow Pure Via through their Facebook and Twitter pages as well!
Sneak in those veggies with a warm creamy bowl of this cheesy broccoli cheddar chowder - they'll never know!
First day of Kindergarten. First and last soccer practice (of REAL soccer). Reading actual words for the first time. Reading actual BOOKS for the first time. Then last week this happened:
Somebody stop the mommy train, I want to get off! :(
If you can't tell, Silas' tooth is gone right there in the middle on the bottom. This was followed a few days later by the other one right next to it, and he is now $2.00 richer care of the Tooth Fairy.
Fast forward to this past week, the boys had a dentist appointment and sure enough, because he's my child, Silas has two "soft spots" on his back teeth. My understanding is that soft spots aren't cavities just yet, but they will turn into cavities soon so they recommend sealing them now - which requires no anesthesia. I was hoping they boys would inherit Paul's "good teeth" genes, so I guess the jury's still out on that.
The dentist told me that what you eat is just as important as brushing and flossing regularly. The best foods to promote healthy teeth are foods rich in calcium and phosphorus: cheese, milk, and nuts. And also, crunchy fruits and vegetables.
As if we needed yet another reason to try and get our kids to eat their veggies, right?! Birds Eye and Melissa d'Arabian, Food Network celebrity chef and mom, have partnered to make a difference helping moms with this dinnertime dilemma.
Step Up to the Plate is Birds Eye's long-term commitment to reshaping kids' veggie perceptions and getting children to like veggies for life. According to Birds Eye's State of the Plate, 9 out of 10 people in the US do not get the proper amount of vegetables - which is why I try to always have a few bags of Steamfresh vegetables in my freezer! It's SO convenient to just pop a bag in the microwave while the rest of dinner is cooking.
This Broccoli Cheddar Chowder is the PERFECT yummy dinner to sneak in those veggies - and I love that you can use frozen broccoli to have on hand in the freezer whenever you feel like whipping it up for dinner - no worries about produce going bad that way!
Broccoli Cheddar Chowder
3 medium potatoes, peeled and diced
2 celery stalks, halved lengthwise and sliced
12 oz frozen broccoli florets
2 tablespoons dried, minced onion
3 cups chicken broth
3/4 cup butter
3/4 cup flour
4 cups milk
1 1/2 cups shredded cheddar cheese
1/2 teaspoon salt, plus more to taste
pepper to taste
In a large stockpot, combine potatoes, celery, frozen broccoli, dried minced onion, and chicken broth. Bring to a boil, then cover and simmer about 20 minutes or until vegetables are tender. Meanwhile, in a large saucepan, melt butter and whisk in flour. Cook while whisking 2 minutes. Whisk in milk, bring to a boil, and cook for 2 minutes or until thickened. Once vegetables in stockpot are tender, pour in milk mixture and stir until well combined. Stir in cheese until melted. Serve hot with crusty bread!
This chowder will get even the pickiest of eaters to get their daily veggies! It can be SO tough to get a balanced meal and Birds Eye frozen vegetables definitely make it easier to provide nutritious, tasty veggies kids will love. They offer more than 40 unique vegetable blends year round at really affordable prices - which is really great for those of us on a tight budget! Check out this video from Melissa d'Arabian herself:
Here are some more of my favorite veggie filled dinners:
Tomato sauce, veggies, and beef topped with mozzarella cheese and refrigerated biscuits, this casserole will warm your family and fill them up for sure!
I have sort of a problem with old recipe magazines. The problem is simple: I have to buy them.
99% of the time whoever is selling them just wants them GONE so they ask some really insane cheap price to just get them all out! Last week our church had a 2 day rummage sale and one of our sweet ladies brought in a stack of various Taste of Home and Food & Family magazines. They were asking $.10 each. Yep. I took them all!!
So my first problem inevitably leads to a second problem. Where in God's name do I put them all? I can certainly stash them all in the basement, where I will promptly forget that I have them and never look through them again. I bought a couple of cute magazine holders from the Target Dollar Spot and I've been keeping my magazines tucked in between my side of the couch and the end table. It works, but after my recent splurge on that stack at the church yard sale, this clearly wasn't going to be a long term solution.
Then I had a "DUH" moment. Look through them, and when I find a recipe I want to tweak and work on, search for it online and pin it. Since everything is online now, I've been able to find most of the recipes I liked archived online. Then the magazine goes in the recycling bin!
So if you have a *slight* magazine recipe obsession like I do, try this method - it really cuts down on the cluttered decor I was trying to learn to embrace in my house. Haha!
This casserole was one I was inspired to create from a magazine - of course! I just love hot and filling casseroles like this for my family. We're so busy during the week, I just love being able to sit down at the table and all enjoy a dinner like this. The boys especially loved pulling apart the biscuits on top to snack on later that night!
Biscuit Topped Italian Casserole
1 pound ground beef
1 small onion, diced
3 garlic cloves, minced
1/2 cup tomato sauce
1/2 cup water
1/4 cup tomato paste
16 oz pkg frozen Sicilian blend vegetables, thawed
2 cups shredded mozzarella cheese, divided
1 tube refrigerated Grands biscuits
1 tablespoon butter, melted
1/2 teaspoon dried oregano
1 teaspoon garlic powder
Brown ground beef in pan, drain, and set aside. Saute onion in pan over medium heat until tender and transluscent. Add garlic and saute until just fragrant, about 30 seconds. Stir in tomato sauce, water, and tomato paste. Bring to a boil, then reduce heat and simmer for 10 minutes. Stir in thawed vegetables and 1 cup cheese and pour mixture into a greased 9 x 13 baking dish. Top with remaining 1 cup cheese. Remove biscuits from tube and separate each horizontally so that you have 16 thinner biscuits. Arrange biscuits around the edge of the dish overlapping as necessary to fit them all. In a small bowl, combine butter, oregano, and garlic powder. Brush over tops of biscuits. Bake at 350 for 15 - 20 minutes or until biscuits are browned on top and cooked through (gently lift one of the biscuits off of the top of the casserole to be sure it has cooked on the bottom). Allow dish to rest 5 minutes before serving.
You guys, seriously - my mouth is watering from all the yummy ideas that were shared last week! I'm truly humbled to check back at the party and see how many of you come and share with me each week, thank you!!
Let's take a look at the awesome features from last week's party: