Brampton moms and kids love Junior Chef event. The kids are in control of their taste-testing and leave with their tummies full and Moms don’t have to prepare a meal!
“I’m hungry!” was the first thing one little boy said to me when he arrived at the Junior Chef event – music to my ears! Brampton moms and kids followed my instructions and came prepared to devour a delicious dinner, thanks to the sponsorship of Chef Boyardee.
First we prepared the Chef Pizza-roni Skillet to show moms just how quick and easy it is to get dinner on the table when they’re time crunched. With an assortment of veggies and pepperoni (bacon or ham would do just as well) and the option of putting it in a whole-wheat wrap or pita with shredded cheese, this Pizza-roni Skillet dinner serves up loads of nutrition. Chef Boyardee dinners offer ease of clean-up when the pan is prepared with Pam no-stick cooking spray.
Everyone was fed and then enjoyed some playtime at Jumping Jacks while the adults were able to visit. Before they went home, they made individual Ravioli Lasagnas. They layered Mini Ravioli, cottage cheese, spinach, mushrooms and peppers, and topped it off with more mini ravioli and parmesan cheese. With all the cheese, you can be sure they’re getting their daily dose of calcium!
Dads were happy the can required no can opener – making for a quick lunch to heat up at work. Moms felt good knowing they were giving their children a dinner with no preservatives, and no one had to ask the kids what they thought…they were too busy eating!
The take-home gifts were very well received and everyone had enough to prepare another meal. Looking at the recipe books, I want to make all the dishes – although I’m leading towards the Meatball Minestroni Soup and Beefaroni Bruschetta.
Here is the recipe for the Ravioli Lasagna, a great way to add protein and calcium into meal time:
2 cans (2 x 425 g) Chef Boyardee® Mini Ravioli®
1 cup (250 mL) finely chopped spinach
2 cups (500 mL) grated Mozzarella cheese, separated into 1 cup (250 mL) portions
1 cup (250 mL) 2% cottage cheese or Ricotta cheese
1 teaspoon (5 mL) Italian seasoning
1. Spray 8" square or round baking pan with PAM®.
2. Spread one can of pasta on the bottom of the baking pan. Place chopped spinach in a glass bowl and microwave for 10 seconds; drain. Spread spinach over pasta and top with cottage or Ricotta cheese, 1 cup (250 mL) Mozzarella cheese and ½ teaspoon (2.5 mL) Italian seasoning.
3. Layer second can of pasta. Top with remaining Mozzarella and Italian seasoning.
4. Bake at 400°F for 20-25 minutes or until heated through. Allow 10 minutes to stand before serving.
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