I was really excited when I was recently contacted by Libby's to try out one of their brand new product lines, Libby's Fruit and Vegetable Cups! I've worked with Libby's for past posts (Baked Cream Cheese Corn and Crumbled Bacon and Overnight Refrigerator Pear Oatmeal), and I really love their products!
What I think is really great about the new line (that is available in stores nationwide!) is that they are portioned cups. They are 4 ounces each, which is so perfect for so many reasons. I can't tell you how many times I've opened a larger can or bag of fruit or veggies when I only needed just a little bit of what's in it. Been there? If I don't have plans to use the leftovers, I end up throwing them away, and that's something I don't want to do. Now I can use one or two of the Libby's Cups in a recipe and nothing goes to waste. Perfect!
The portioned cups are also great when feeding little ones in your family. I can open up a cup of fruit or veggies for my two-year-old at lunchtime and again, nothing goes to waste! The prep is super quick and easy, too, which means no meltdowns from my little guy. That makes me a happy Momma.
Or, how about those picky eaters in your family? Is one person not too crazy about carrots? Does one person always want peas? No problem! Everyone can pick the side they want and everyone's happy!
Here are a few more reasons why I give Libby's Vegetable and Fruit Cups a thumbs up:
- Packed with vitamins and minerals, Fruit & Vegetable Cups offer a complete serving of healthy goodness.
- Take them everywhere and eat them anywhere! Enjoy them for packed lunches, customizable dinners and on-the-go snacks.
- All fruit and vegetables are grown and packed in the United States.
Here are a few recipes that are perfectly suited for Libby's Vegetable Cups!
Homemade Chicken Pot Pie, Seared Scallops with Creamy Bacon Corn Sauce, Chicken and Buttermilk Dumplings, and Butternut Squash and Sausage Shepherd's Pie. (Clockwise from top left.)
Disclosure: This post is sponsored by Libby's. As always, all thoughts and opinions are 100% my own.
I like to use them for quick lunch sides when I have my grands here :)
ReplyDeleteVeggie Soup
ReplyDeletePan seared chicken with carrots and sauerkraut! - Jenna O
ReplyDeleteI would make some kind of casserole and a dump cake.
ReplyDeleteI'm not big on vegetables, but they would be good for soup!
ReplyDeleteI would use them as on-the-go additions to a winter salad yum :)
ReplyDeleteA delish Chicken Corn Chowder! :)
ReplyDeleteI like to make a tomato veggie soup by adding a cup each of Libby's carrots, corn, string beans to Campbell's tomato soup!
ReplyDeleteI like to make a tomato veggie soup by adding a cup each of Libby's carrots, corn, string beans to Campbell's tomato soup!
ReplyDeleteI like to make corn chowder.
ReplyDeleteI like to use them to make a quick chili, especially the corn!
ReplyDeleteI use them in homemade Minestrone Soup.
ReplyDeleteI love to use them in Chicken Fried Rice! We add the corn and peas!
ReplyDeleteThey are great to use with my husband's lunches that he takes to work.
ReplyDeleteI would use these in a veggie soup.
ReplyDeleteI like to make minestrone soup
ReplyDeleteI serve them as sides when I make meatloaf. Vegetable soup sounds good too!
ReplyDeleteI use the diced carrots in a stew.
ReplyDeleteI like the green beans for a tuna casserole.
ReplyDeleteI use Libbys corn in vegetable soup - shaunie
ReplyDeleteI use in a pasta salad, they are great.
ReplyDeleteI like to make vegetable soup with them
ReplyDeleteWaste not, want not! Great idea and no more throwing out unused veggies!
ReplyDeleteI havent actually ever used them! But Id love to try!
ReplyDeleteIt would be a great side when we make chicken fried steak with mashed potatoes and gravy.
ReplyDeleteI would make chicken pot pie.
ReplyDeleteI haven't tried. Looks like they would be great for one person meals. Thanks.
ReplyDeleteI use the vegetables for chicken pot pie!
ReplyDeleteI would make a roast with the carrots and corn.
ReplyDeleteVegetable Soup
ReplyDeleteId like to try individual pot pies because I have a large family with different tastes.
ReplyDeleteI would make a vegetable chicken soup with the veggies.
ReplyDeleteShepherd's pie
ReplyDeleteI use them all the time in soups and casseroles. Italian sausage soup, I use the carrots for every week. Or when I make mexican casserole!
ReplyDeleteChicken pot pies, soups, casseroles, or just s quick side dish.
ReplyDelete