You would think that with my Southern roots, I’d be all Paula Deen butter-fried all the way up to my arteries, right? But with a diabetic daddy & an RN for a momma, we’ve been using butter spread my entire life. So when BlogHer & Country Crock asked me to makeover one of my recipes using Country Crock, I jumped at the chance because a) it’s a product I already use & b) I need to watch my waistline.
So I took a peek into my recipes & found one that we LOVE – chicken & penne in alfredo sauce. So easy because it is a casserole, so it can be frozen or reheated at will. I throw broccoli in it, to make it “healthy,” but that’s pretty counter-acted by the amount of cheese & butter browned on top. BlogHer challenged me to add more vegetables in lines with the new USDA guidelines while using Country Crock. Which I thought would be super-easy, except…then I started worrying it would taste horrible. More veggies? No butter? My arteries thanked me, but my inner fat girl was screaming.
Fears? TOTALLY unfounded. In short, we nommed the heck out of it while watching portions & it was DELICIOUS. The best part was that with the alfredo sauce, something I already knew Harrison liked, he dove right into the entire casserole without a whimper. Veggies, pasta, chicken, all down the hatch! What I loved most was that I was not “hiding” or “sneaking” vegetables in – Harrison knew what he was eating, but I presented it in a way he found appealing. That’s a win for the toddler & a win for his momma! Maybe he will be less wary of carrots from now on?
2-3 cups whole wheat penne pasta (cooked al dente)
1 cup broccoli
1/2 large red bell pepper
1 cup raw carrots
1.5 cups alfredo sauce
6 oz grilled chicken
sprinkling of Italian cheeses on top
2 tbsp Country Crock light (on top of cheese)
Stir all together in a casserole dish. Bake at 350 for 20-30 minutes until hot & bubbly!
438 Calories per serving
Here’s my favorite thing about this recipe – it can be as easy as you like, it can be as healthy as you like. Obviously, I could go healthier by knocking out the cheese topping, but my husband might cry. Or I could make my own alfredo sauce. If you’re a busy mom on the run, this is perfect for those nights when frozen chicken strips, frozen veggies, & canned alfredo is the best you can muster (really, I get it. we all have those nights!).
Seriously, if my husband will eat this, ANYONE will eat it. Do you have any recipes you could make over to add more veggies, cut calories, add whole grains? Let me know & you’ll be entered to win a $100.00 gift card to Cooking.com for new kitchen gear!
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ftc: blogher & country crock provided me monetary compensation for both supplies & my time, but the cooking is all mine (unfortunately) & the opinions are, too (debatebly unfortunate).
I thought country crock used to have partially hydrogenated stuff in it. Have they updated their recipe to ditch the trans fats?
Yes!! Just check which type you buy
This looks and sounds really yummy. Especially since I have a toddler a little younger than Harrison who I need to get to eat healthily. Just a quick question, what temperature and how long do you cook it? I don’t want to screw it up! Thanks for sharing with us!!!
oh! duh! 350 for about 20-30 minutes, just until it was hot & bubbling
(since the chicken & pasta are both pre-cooked)
This actually sounds really good and I’m not typically a fan of alfredo sauce.
I actually just made a chicken and broccoli casserole last night using country crock! The original recipe is just for chicken but I added the broccoli to get some veggies into the boys.
I’ve been using country crock for things like toast and sautes for years! However, with baked recipes I always use butter. I wonder what it would be like if I used country crock spread in my salmon marinade recipe!
I’d like to make over my lasagna recipe. Add in some veggies, low fat cheeses, maybe whole grain noodles (do they make whole grain lasagna noodles? hmmm).
this isn’t really a ‘recipe’ per se, but I could really start using something other than full-fat mayo in my egg salad and tuna salad. i can’t do the super tangy miracle whip, but I know I could cut down to at least reduced fat mayo.
I’m going to try replacing half the flour in my pizza dough recipe with whole wheat flour, and also add some pureed cooked veggies (probably sweet potatoes) in my homemade pizza sauce for extra vitamins!
Whole wheat flour in pizza dough is so good!
I add fresh spinach to just about every meal!! It wilts nicely, picking up the flavor of the dish and is so healthy!
I love to add a mashed up sweet potato to chili. It blends right in, matches in color, but I like most is how it can give a thin chili some real body. Maybe for a recipe that uses Country Crock would be Spanish Rice where I saute green onions, garlic, carrots in the ‘butter’ then added the spices, rice, and corn. Hubs always eats veggies if they are part of a rice side.
That is genius on the sweet potato. I’m trying that this fall!!
I’ve found I really like whole grain pasta & now replace it for regular pasta. I also grew up in a southern household without a fryer or the use of butter {yay for healthy momma influences!}.
Definitely trying this recipe! I regularly make tuna fish casserole for my boys, but I could peas, carrots, etc and use a lighter butter with a whole grain pasta. Ok, I will go eat healthy now
We eat low carb so minus the pasta and this sounds delish!!! Thank you for sharing
I grew up with Country Crock as a kid, but switched to butter because of the trans fats. It’s good to know that they’ve eliminated those in at least some of their products! With that in mind, I think I may try to lighten my alfredo recipe. It’s my hubby and little guy’s favorite but I can’t justify making it too often because of the calories. Hmmm…
Butter is better but everything in moderation, margarine is so very unnatural and unhealthy. I’m glad to see the interest in health food though. Its hard to leave this this info without being a Debbie Downer, sorry. I hate to see someone who is wanting to reflect health by supporting such a horrible brand.
http://eatfoodrealfood.wordpress.com/2010/09/14/the-making-of-margarine-a-behind-the-scenes-look-at-hydrogenation/
- Both have the same amount of calories.
- Butter is slightly higher in saturated fats at 8 grams compared to 5 grams.
- Eating margarine can increase heart disease in women by 53% over eating the same amount of butter according to a recent Harvard Medical Study.
- Eating butter increases the absorption of many other nutrients in other foods. Butter has many nutritional benefits where margarine has a few only because they are added!
- Butter tastes much better than margarine and it can enhance the flavors of other foods.
- Butter has been around for centuries where margarine has been around for less than 100 years.
Now for Margarine…
- Very high in Trans Fatty Acids…
- Triple risk of Coronary Heart Disease…
- Increases total cholesterol and LDL (this is the bad cholesterol) …
- Lowers HDL cholesterol, (the good cholesterol) ….
- Increases the risk of cancers by up to five fold…
- Lowers quality of breast milk…
- Decreases immune response…
- Decreases insulin response.
- And here is the most disturbing fact….
- Margarine is but ONE MOLECULE away from being PLASTIC…
We use whole wheat pasta for everything, I actually love this country crock I use it all the time. It is great to saute zuchinni, onions, and mushrooms in!!
I would like to remake my shrimp scampi – it could use some veggies and less butter!
I make a really yummy chicken and rice dish where i always sautee celery, onion and carrots in butter before adding them to the rice and seasonings. I could definitely use Country Crock and add Green peppers or zuccini to the mix!
I would remake my lasagna. I think I could add more veggies to it – making it more veggie lasagna, low fat cheeses. Now if the two year old will eat it, that’s my test!
I just made this recipe the other night via finding it on pinterest.
http://pinterest.com/pin/114773229/
It was already super healthy…but when it was done…it needed more. I don’t think the hubs would let me get away with using whole wheat pasta, though I love it, but adding veggies is going to be a must the next time. I’m thinking for the last bit of cooking, after the noodles are almost done, to add some broccoli, mushrooms, and carrots. And more spice. It needed more taste. (Maybe I will even sprinkle some Parmesan cheese on top…but a little bit goes a long way.)
id remake my smoothies – less flour and add spinach!
http://twitter.com/#!/DesMoinesDealin/status/106592751180718081
I have a new recipe for pizza dough made of cauliflower …I’m a little unsure about it but I’m hoping it turns out because I love finding recipes that are healthier without losing the taste/flavor I’m craving!
Pizza. I wish I could add veggies but they always turn out weird. And I can’t do whole grain pizza crust. I just can’t. But it sure would be nice.
We’ve been switching from regular pasta to whole grain pasta and adding more veggies as side items.
tweet-http://twitter.com/#!/mami2jcn/status/106737354206744576
I made *gasp* carrot herb rolls! Lots of shredded carrots in them so eating my carbs gets me my healthies too!
We love whole wheat pasta at our house! I’ll have to try this! It even sounds like something the hubs might eat!
We are a big pasta and rice eaters. I’ve been trying to use whole wheat instead to make things healthier.
We make our own pizza dough and do half whole wheat flour/half white flour. Yes, I actually make my own pizza dough despite being SO not the domestic goddess. We use the Pioneer Woman’s recipe and modify it just a little, and it is amazeballs. Add some veggies and lowfat cheese, and we’ve got a killer pizza even Sully will eat.
i don’t, but i’ve seen a recent recipe for zucchini brownies
Yum! Alfredo is one of my favorite sauces. I’ll definitely have to give this recipe a try!
I like making risotto with veggies!
What a wonderful dish by adding more veggies! Here’s my recipe that I switched to whole grain pasta for a healthier option. http://utry.it/2010/09/salmon-and-garden-vegetable-farfalle.html Now, I only cook with brown rice and whole grain pasta…with lots of veggies, always. Feel so good after eating something you know it’s good for the body.
Thanks for a chance to win this awesome giveaway! I’m keeping my fingers crossed.
amy [at] utry [dot] it
This looks like a good recipe ~ it looks like something that would be easy to put together on a weeknight.
I make a spaghetti dishl where I use wheat pasta and add zucchini to make it more healthy.
http://twitter.com/#!/susan1215/status/107595357554352128
That looks absolutely delicious for such a low calorie count. I need to try this recipe.
I tweeted
https://twitter.com/#!/The_Sunshyn/status/107662975816577024
I like to put broccoli through the food processor and then add it to spaghetti sauce. It gives it a great sweet flavor and the kids will still eat it.
tweet: http://twitter.com/#!/jesikalikesfree/status/107890768437444608
I make alot of pasta dishes, I could def add some veggies to that!
i switched to whole wheat pasta- my kids love it. Also I make burritos stuffed with beans & veggies and cheese- they love that too.
http://twitter.com/#!/rsmc1/status/107899294765428736
I could add more veggies to my pork and veggies dish which would cut the calories. helenkeeler@comcast.net
I half the meat and add chopped veggies like broccoli and cauliflower to Mexican spiced dishes like burritos and enchilada casseroles.
I like having a taco salad with kidney beans instead of hamburger and low salt fritos instead of regular..
thanks also for a chance to win!
kmassmanATgmailDOTcom
i ususally always use country crock
i tweeted here:
http://twitter.com/#!/bellows22/status/107987702363860994
I’ve started making mock lasagna using whole grain rotini noodles, light cottage cheese and skim mozzarella. I usually try to slide a bit of cooked spinach and ground turkey into it.
Tweeted;
http://twitter.com/#!/auntiethesis/status/108049413062139904
I am going to try this recipe
I have a chicken and rice recipe that my son adores, but it is made with a ton of butter and no real veggies (mushroom soup doesn’t seem to count!) I am sure that could use a total make over.
Thanks!
Country Crock is my spread of choice! I do very little of the cooking, but love it on toast, potatoes, etc. I could make over my kidney bean italian recipe
I’ve thought of trying spaghetti squash instead of spaghetti – or trying the whole grain pasta.
tweet! http://twitter.com/#!/LAMusing/status/108432485385379840
OMG – I love fettucine alfredo, but don’t make it very often because it’s just too fattening.
I LOVE THIS RECIPE and can’t wait to try it out!
This dish looks so yummy! I forget that I can use Coutry Crock for more than just buttering my toast!
that looks delicious! i love it!
tater tot casserole, cut the beef and add more veggies and cheese
adankleff at gmail dot com
I don’t have a certain recipe my self, but I sure think yours looks really good. Thanks for sharing!
gmissycat at yahoo dot com
I tweeted here too
http://twitter.com/#!/gmissycat/status/116984293238116352
gmissycat at yahoo dot com
Thanks for sharing your receipe. For soysauce heavy dishes I add brocolli because it absorbes soy sauce very well.
songyueyu at gmail
tweet: http://twitter.com/#!/syytta/status/117028540804898817
songyueyu at gmail
My fiance and I are first time parents to an 11 month old baby boy, and we are wanting to incorporate more veggies into our diets not only for ourselves but for him as well. However eating raw veggies is one thing, and cooking veggies and making them taste good is a completely different ball game. Since I’m a meat and potatoes kind of girl I was wary when you said wheat pasta with veggies…but this sounds so delicious that I just have to try it now! Thanks for the recipe!
We switch to whole grains years ago, I also add veggies into baking and smoothies.
tweet.http://twitter.com/#!/tcarolinep/status/117248669148921856
i think my lasagna could use a makeover
I’ve found that if I grate carrots or dice almost any veggie, I can discreetly add it to almost anything (shh…don’t tell
I’ve also started substituting oatmeal for part of the flour in many of my baked goods.
Your recipe sounds delicious! Thanks for the giveaway.
Tweet! https://twitter.com/#!/lexiquin/status/117290008695681024
a recipe that i could add whole grains too is any type of pasta. instead of buying white, buy whole grain. I also make chicken pot pie that i only put peas in and i could def add carrots and string beans
http://twitter.com/#!/aes529/status/117363888294596608
I love the recipe, but not to confident in trying the peppers in it, but I think I could add green peas to my tater tot casserole that includes ground beef and mushrooms
tbarrettno1 at gmail dot com
tweet
http://twitter.com/#!/ChelleB36/status/117646747236438017
tbarrettno1 at gmail dot com
I make lasagna with lots of veggies (onions, carrots, broccoli) and leave out the meat. It is delicious!
Tweet.
http://twitter.com/#!/mgoss123/status/118012309829455872
I’m a southern girl too. And I’m a big pasta lover. This sounds so super yummy.
lewalk(at)hotmail(dot)com
Tweeted.
http://twitter.com/#!/lewalk76/status/118164000025493504
i’ve switched my chili recipe to inclued canned tomatoes diced and sauce and i also now add peppers and corn to make it even healthier
nannypanpan at gmail.com
Yes I do – especially adding whole grains to certain recipes including pasta dishes!
tweeted http://twitter.com/#!/DeeGee13/status/118553573679316994
I love making homemade soups, they are a great way to use veggies and you can add whole wheat pasta to make it more healthy.
I would like to change the pasta I buy now for the whole wheat kind.
Here is a recipe that I love. Its got zucchini in it and whole wheat but its a cake…mmmmm…dark chocolate too…so pretty healthy and you could totally throw in some nuts or seeds or both! The recipe is a family recipe of my hubby’s and we make it several times a year! Enjoy!
Double Chocolate Zucchini Cake
3 c shredded zucchini
3 c whole wheat flour
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1 1/4 tsp salt
1 tsp baking soda
1/8 tsp clove
1 1/2 c vegetable oil
2 1/3 c packed brown sugar
4 eggs
2 squares unsweetened melted chocolate
1 c semi-sweet chocolate chips
1 c chopped pecans (optional)
GLAZE
1 c confectioners sugar
1 tbsp butter
dash of salt
2 tbsp corn syrup
2 tbsp water
1/2 tsp vanilla
————————————————————————————————————-
Preheat oven to 350 degrees.
Grease pan.
Combine flour, baking powder, baking soda, cinnamon, salt, clove and set aside.
Beat sugar and oil on medium and add one egg at a time–beating well each time.
Beat in chocolate gradually.
Add dry ingredients.
Beat until smooth.
Fold in zucchini and chocolate chips and pecans (optional).
Pour into greased pan and bake approximately 1 hour 20 minutes.
Cool 20 minutes and remove from pan.
Spread with glaze when cooled completely.
GLAZE
Beat sugar, butter, and salt.
Add corn syrup, water, and vanilla.
Stir until smooth.
I tweeted here: http://twitter.com/#!/FotoMacro/status/119426286480408576
I am definately gonna try this. I will try it with Ranch Dressing too.
Blog http://sodahoney.blogspot.com/2011/09/country-crock-makes-veggies-more.html
You recipe sounds similar to mine. It was easy to make the changes and no one noticed a thing. My daughter did comment about it looking prettier with all the vegetables. LOL thanks!!
I tweeted: http://twitter.com/#!/Allhoneyhere/status/119588546943270913
I have a chicken tortilla soup that can be changed….need to add some more beans, perhaps make it half black beans and half pinto, add chopped fresh tomatoes, onion, corn and at the end some avocado!
creedamy [at] yahoo[dot] com
I could make over lasagna to include eggplant rather than ground beef.
http://twitter.com/#!/LuckyDuckyToo/status/119869964986486786
My meatloaf – add tons of grated veggies, and ground quick cooking oatmeal instead of bread crumbs. Really bulk it up
I could add more whole grains and more veggies in my chicken fried rice dish.
I tweeted http://twitter.com/#!/rsmstahley/status/120278875631648768
I don’t know if I’d remake any of my recipes (I tend to use oil, not butter); but I’d certainly try this one!