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NMO Tupperware Giveaway (ended 4/23/10)

16 comments
NMO Tupperware Giveaway (ended 4/23/10)

Who loves Tupperware!? We are excited to announce that this week is Tupperware Giveaway Week! You have the opportunity to enter to win a $25 Tupperware gift certificate & a Shape-O Toy for your little one!

In honor of what Tupperware helps us do best…COOK, we are having a week long recipe exchange on NMO!

To enter in the Tupperware Giveaway, you need to share one of your favorite recipes with your fellow NMO members by leaving a reply to this article (see ‘Leave a Reply’ below).

Here are some examples of recipes that you can share with others:

  • Baby food purees

  • Quick & easy family meals

  • Toddler finger foods

At the end of the week, a winner will be chosen at random and rewarded the Tupperware Giveaway!

Big thank you to Misti Blodgett from Tupperware for providing our NMO members with this great opportunity!!!

Good luck!

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All entries must be in before 11:59pm PST on April 23, 2010. One winner will be selected via random.org and announced on April 26, 2010. The winner will be notified via email, so please make sure your email address is correct. The winner will have 48 hours to respond, if no response is received, then another winner will be selected. We will not share your email address with any third parties.

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  1. Barley and Sweet Potato Balls

    1 cup soft cooked pearled barley (not pureed.)
    1 cup cooked sweet potatoes
    1/2 cup applesauce or peach puree
    pinch of cinnamon, ginger, nutmeg as desired (8 months +)

    1. Mix all ingredients together in a bowl
    2. Shape into small bite sized “balls” or plops for a nice baby finger food.

    My daughter LOVES this recipe and it’s super easy & healthy!!!

  2. Purple Chicken: Great for Mom & Dad
    The port is cooked off so it is safe for your little ones too!

    4 boneless skinless chicken breasts
    1 shallot, finely cut
    1-1/2 cups Port wine
    Salt & Pepper
    Olive Oil

    1. Season the chicken breasts and brown in a skillet.
    Remove from heat and keep warm.

    2. Add 2 tablespoons of olive oil and then add shallots.
    Cook until softened.

    3. Return the chicken breasts to the skillet.

    4. Remove the skillet from heat and pour in the Port wine. (Make sure you remove the skillet from the stove, you don’t want the fumes from the wine to catch the flame). The Port wine should be enough to just cover the chicken breasts.

    5. Cover, reduce heat and simmer for 20 minutes or so depending on the thickness of your chicken breasts.

    6. Remove the chicken breasts, keep warm and covered on a plate.

    7. Turn up the heat on the remaining Port wine and cook until it is reduced some & slightly thickened, about 5 – 8 minutes.

    8. Pour on top of the chicken breasts and serve.

    I usually serve it with wild rice and veggies.

    My husband use to make this meal during his bachelor days. It’s really easy & fast. It’s Purple Chicken because the Port will color the chicken purple. :)
    Enjoy!

  3. cjncollins says:

    Got to share the Broccoli and Cheddar Nugget love:

    1 x 16oz bag frozen broccoli – cooked, drained and chopped
    1 cup seasoned breadcrumbs (or baby cereal if you like)
    1 1/2 cups shredded cheddar cheese (real cheese not processed cheese)
    3 large eggs or 5 egg yolks (or substitute eggs for a fruit or veggie puree if desired)

    Heat oven to 375.
    Lightly coat a baking sheet with olive oil
    Combine all ingredients and mix well.
    Add seasoning if you like – pepper, garlic powder, basil, oregano whatever you want.
    Shape mixture into nuggets, or fun shapes.
    Place on baking tray.
    Bake for 20 – 25 minutes turn over at 15 minutes.
    Serve warm

    Thanks to wholesomebabyfood.com for this one. It has become my son’s (and husband’s!) fav snack!

  4. Puff pastry appetizer

    Puff pastry
    Black forest ham or regular
    Gruyere cheese/sliced (any kind will work)
    Spicy mustard (or plain)

    Put pastry at room temp on cookie sheet, spread mustard on pastry leaving a ¼ inch border. Lay ham on top overlapping just a little, then put cheese on top of ham. On the edge of pastry you will brush with egg mixture (whole egg mixed with a little water) then lay the other piece of dough on top and crimp edges with a fork. Prick top of pastry every four inches or so with fork. Brush the top with the rest of egg mixture and bake according to the directions on the puff pastry package. Let cool 5 minutes and then cut into pieces.

  5. Greek Chicken Wraps (Mostly for mom and dad, but we give the chicken and tortilla and cucumber to Madie)

    Tortilla
    3 chicken breasts
    small can of sliced olives
    1 cucumber cut up
    1 smal 12 oz can of sour cream
    1 tbs garlic
    1 tbs onion powder
    1/2 cup of salad dressing I do Italian

    Mix the sour cream, the cucumbers, garlic, onion poweder, and salad dressing together.Stir well!

    Throw in the chicken.

    Scoop into a tortilla

    Fold up the tortilla

    Enjoy

  6. reesesmom says:

    From FeedingLittleFoodies (recommended by my daycare provider)

    Mixed Veggie Puree

    Ingredients:

    1 tsp olive oil
    1 large carrot, peeled and chopped
    1 potato, peeled and chopped
    1 tbsp peas, fresh or frozen
    2 tbsp corn kernels
    4 tbsp water
    Directions:

    Heat the olive oil in a small pan over medium heat.
    Add the carrot and cook until soft, about 5 minutes.
    Add the potato, peas, corn and water and stir to mix.
    Bring to a boil, then reduce heat, cover and simmer for about 15 minutes.
    Stir occasionally to prevent sticking.
    Puree and add water as needed to adjust the needed consistency for your baby.

  7. ColleenMarie82 says:

    One recipie my daughter loves and so do the rest of use is: Broccoli Soup (6-8 Servings)
    (from weelicious.com)

    1 Tbsp Olive Oil
    1 Small Onion, chopped
    1 Tsp Salt
    1 Large Potato, peeled and chopped into a small dice
    1 Pound Broccoli (about 2 cups), use florets and stems (stems peeled
    and chopped)
    4 Cups (1 32 Oz Box) Chicken or Vegetable Stock
    1 Tbsp Lemon Juice
    Yogurt, Creme Fraiche or Sour Cream for garnish.

    1. In a large stock heat the olive oil and saute the onion and salt for 5-7 minutes over low to medium heat.
    2. Add the potatoes, broccoli and stock and bring to a boil, reduce to a simmer.
    3. Cook covered for 12-15 minutes or until broccoli and potatoes are fork tender.
    4. Pour the ingredients along with the lemon juice into a blender and puree.
    5. Serve garnished with yogurt, creme fraiche or sour cream.

    inman@mobap.edu

  8. chigginsNJ says:

    This is a quick and easy meat sauce for spaghetti. We love it and I am going to make it tonight and hopefully Seth loves it is well.

    12 oz of Spaghetti
    2 tbsp olive oil
    1 large onion, chopped
    2 carrots, chopped
    2 cloves garlic, chopped
    3/4 lb ground meat (I use turkey, but the recipe calls from beef)
    kosher salt and pepper
    1 – 28 oz can of crushed tomatoes
    1/2 cup fresh flat leaf parsley, chopped
    1/4 cup grated Parmesan

    Cook Pasta

    Heat Oil in large saucepan over medium heeat. Add onion, carrots and garlic and cook, stirring occasionally, until soft, 8 – 10 mins.

    Increase heat to medium high. Add ground meat, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up meat with a spoon, until no longer pink, 4 to 5 mins. Add tomatoes and simmer, stirring occasionally, until the sauce thickens, about 5 mins.

    Stir in parsley.

    Serve the pasta with sauce and sprinkle with cheese.

    enjoy!

  9. Easy Crockpot Roast

    2 lb. beef roast
    2 cloves garlic – minced
    1 tsp salt
    1 tsp black pepper
    1 tsp crushed thyme leaves
    2 cans beef gravy
    1 lb. small red potatoes
    1/2 lb. baby carrots
    1 large yellow onion cut into 8 pieces

    Combine garlic, salt, pepper, and thyme. Rub on both sides of the roast and place roast in the crock pot. Place potatoes, carrots and onion around the roast. Poor both cans of gravy over the top the veggies and roast. Cook for 4 – 6 hours on high.

  10. Roasted Veggies

    This is a perfect toddler finger food, and tastes so good that you (and maybe even your husband!) will be gobbling it down. It’s a great side for the whole family!

    -Take any amount of any root veggies. I generally use sweet potatoes, carrots, beets and brussels sprouts, but any root veggie will work.
    -Cut into cubes (about an inch thick).
    -Place in a bowl and toss with extra virgin olive oil and balsamic vinegar and then sprinkle with black pepper, sea salt, dried rosemary and dried garlic to taste. (Salt can be omitted if you wish.)
    -Place in a single layer on a jelly roll pan. Roast at 400 degrees, stirring every 15 minutes until desired tenderness is reached (usually 45-60 minutes total).

    This freezes well. :)

  11. shpprgirl4ever says:

    Weight Watcher Chili

    1 pound lean ground beef or turkey, browned
    1 small onion, chopped
    28 oz. crushed tomatoes
    2-28 oz. canned beans, drained (I use one black and one pinto)
    1 small can of corn, drained
    1 packet taco seasoning
    1 packet dry ranch dressing mix

    Combine ingredients and heat on the stove or in a crockpot.

    Super easy and healthy! It freezes well and makes great leftovers.

    My son loves it too because it isn’t too spicy :)

  12. My two-year-old son (AND husband!) love when I make meatloaf. Here is how I make it…

    Ingredients…

    1 lb ground bison
    1 fresh tomato diced (or you can use can diced)
    1 onion diced
    1 tbs mustard
    1 egg
    2 bay leaves (I let my son crumble them)
    Approx. 1 1/2 cups ketchup (I use Annie’s Naturals)
    Any spice you are comfortable using you can add. the bay leaves alone flavor it perfectly, I think.

    Preheat your oven to 375. Mix all the wet ingredients together in a small mixing bowl then fold in the bison and bay leaves. I just use my hands and mix it all together real well. Mold it into a loaf and put it on a greased pan with a lift on the sides (I use a glass casserole dish).

    Use a spoon and cover the loaf with the ketchup.

    Bake for about an hour and fifteen minutes or until the ketchup glazes nicely.

    Take out halfway between cooking time to scoop out some white fluid (bison releases a liquid while baked) with a spoon then put back in the oven to finish baking.

    If you like, you can add some more ketchup then serve with some fresh steamed orange or yellow carrots glazed with butter and dark brown sugar or any other veggie your child likes. :)

    I hope you enjoy this recipe…My family looks forward to this dish.

  13. lol oops. I forgot the most important part of the meatloaf recipe. Crumble 1-2 pieces of whole wheat bread to the mix before baking. :) Enjoy!

  14. Easy and Quick Protein Salad

    Grab a 4 cup Tupperware container and layer with:

    1C cooked and diced chicken
    1/2C frozen peas
    1/2C frozen edamame
    1/2C drained and washed black beans
    1/4C feta cheese
    1/4C shredded carrots
    add celery as much as desired
    add cherry tomatoes (not cut) as much as desired
    Fill remaining space with romaine lettuce

    This salad is great to take to work or on-the-go, and keeps well because of the frozen peas and edamame. I like to make 5 containers at a time and have them ready for each day of the week. You can add your favorite dressing, I like Raspberry Pecan. Enjoy!!!

  15. Yummy Meatloaf for Holly

    1 pk Onion Soup Mix
    1.5 lbs. ground beef
    1 egg
    1 cup bread crumbs
    1 cup of milk
    salt and pepper just a little coupel shakes
    1 jar and a half of chili sauce ( I usually only do about 1 jar cuz I am a whoos)
    !) Mix beef, egg and soup mix
    2)Add milk and breadcrumbs
    3) Mix together and form in a dish

    Cook at 350 for an hour and 15 minutes

    I am not a gourmet cook and this is good!

  16. mojoraven says:

    Hummus

    1 15 oz. can chickpeas
    3/4 c. lemon juice
    1/2 c. tahini or peanut butter
    3 – 4 cloves garlic
    1/2 c. olive oil
    1 T. cumin

    Drain chickpeas. Puree chickpeas in a food processor or blender. Add lemon juice, tahini/peanut butter and garlic. Blend again until mixed. While blending, slowly add olive oil. Add cumin and blend. Serve with pita bread and grilled vegetables such as zucchini and red peppers.

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