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  • Country Crock, Eating Right, and a Giveaway! {Contest Closed}

    filed under: Miscellaneous on August 24, 2011

    I gotta tell you.  I can find a way to turn even the healthiest of ingredients into junk food.

    Blueberry pie.

    Broccoli smothered in cheese.

    Carrots dipped in buttermilk ranch dressing.

    So when I heard that Country Crock was encouraging families to be eat more vegetables and to use a healthier alternative to butter, I knew I wanted to do it.

    Normally, we will have a deep fried chicken breast with  pasta smothered in cheese, butter and oil with strawberry shortcake for dessert.

    How on earth was I going to make the a healthier meal and make it fit into the new USDA guidelines??

    Challenge accepted grasshopper.

    (and I soon realized it was a lot easier then I thought!)

    IMG_6340.zucchini

    I decided to add some of the magnificent zucchini that is growing in the garden.  My husband thought it would be a great idea to grill it, so the kids could see just how beautiful it is.

    He cut up 1/2 inch to 1 inch slices and coated with a teaspoon of EVOO and some spices.

    Since we are a family of six and since we are trying to be conscience of portion size, I made three chicken breasts instead of five. (the 5 month old doesn’t eat grilled chicken quite yet)

    These were simply marinated in terriyaki sauce and then grilled right along side the zucchini.

    IMG_6350.chicken

    Instead of pasta we went with an USDA approved organic rice.

    Surprisingly, one of my favorite substitutions ended up being some fresh cut strawberries.  Its amazing how that healthy sweetness trigger my brain that I was full, in the same way the cake would have.

    IMG_6355.countrycrock

    Now, I love butter.  I thought I was going to miss it in my quest for cooking better.

    After doing some research, I realized that  Country Crock is a healthier alternative to butter,  but with all the flavor!  With Country Crock I could even get calcium and Vitamin D!   Goodbye nasty trans fats!

    So I went all in.  And decided to make a Bearnaise sauce.

    I adapted this recipe from Micheal Ruhlman.

    Bearnaise sauce

        Ingredients

        • 1 tbsp. fresh squeezed lemon juice
        • 2 tbsp. finely diced white onion
        • 1 tsp. kosher salt
        • 2 egg yolks
        • 1 1/2 sticks melted Country Crock
        • 2 tbsp. oregano

        Instructions

        1. Put lemon juice, onion, and salt in blender. Pulse a few times to combine. Add egg yolks and fully incorporate. (about 1 minute) Add hot melted Country Crock to blender (blender should be on low speed) in a slow stream. Remove mixture from blender and mix in oregano with a spoon.

         

        I would recommend following his directions (full video as well), as I did not have an emulsion blender.

        Gotta tell ya. The flavor of the chicken and zucchini when the bearnaise was lightly drizzled over top… was… well…

        perfection.

        Guilt free indulgence.

        IMG_6395.countycrock

        It was also delicious on the white rice!  So with less than a tablespoon of the Bearnaise, we were able to deliciously flavor the entire plate.

        Well.  Except for the strawberries.

        My kids gobbled up that zucchini.  They gobbled up their rice.  They smiled as they ate their strawberries.

        They even went so far as to have seconds of the grilled zucchini!

        Now wouldn’t you enjoy seeing that delighted expression on your families faces right after they eat something that you know is better for them???

        Think you want to try incorporating vegetables into your everyday meals?  If you do be sure to leave a comment and tell me how it went!

        When you do, you will be entered to win a $100 Cooking.com gift card!

        Now how easy is that? 🙂

        No duplicate comments. This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected.

        You may enter between August 24 – September 30th.

         

        BlogHer.com Promotions & Prizes Page: http://www.blogher.com/country-crock-review

         

        Comments

        I try to make sure we have veggies with every meal. I like using veggies in soups, casseroles, and in salads. Or just saute or grill them for a side dish.

        We all love vegetables around here, so it’s never been an issue for us, but this post does remind me of my love for zucchini, which I never buy!

        My hubby and I have been vegetarians for over 11 years, so we don’t really have an issue getting enough veggies or fruits; however, when things are busy and we are running low on time, nothing helps out more than a premade smoothie you can grab from the fridge. We love the Naked brand ones that have veggies and fruit in them. Green Machine is a great one!

        We love zucchini bread.

        Sorry to see the garden done. We love those fresh veggies all summer long.

        I love.. love zucchini.. jealous of your garden.. but my farmers market here keeps me well supplied. My kids love it too.. Thanks for the recipe and the giveaway. 🙂

        My mom always said it wasn’t dinner unless there was a veggie included. We haven’t tried grilled zucchini though; that I’ll have to do next time we drag out the grill. Sounds yummy!

        We try to have veggies with almost every meal. I serve raw veggies as an inbetween snack with dip.
        runningmatey at hotmail dot com

        I serve fruits and veggies at every meal (2, sometimes more) plus I’ll add veggies to meatloaf mix, scrambled eggs, sandwiches, etc. We already eat a ton but there’s always room for more 🙂

        Your recipe looks delicious! I get my family to eat more vegetables by making sure we have salad or some other vegetable at every dinner.
        prizeentry @ wesharewithyou dot com

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