A few weeks ago, Ziploc and I hosted a fun-filled cooking lesson and dinner at the Cook Street School of Culinary Arts in Denver for a group of local bloggers. We cooked up a fabulous Italian meal where we made risotto, pommes dauphinoise, and tiramisu. Everyone had a great time cooking, chatting and enjoying the meal afterwards. A special thanks to everyone at Cook Street who made our time there so wonderful, too!
Here's a slide show of the Ziploc Versaglass event:
Getting inspired!
I love Italian food, so our time at Cook Street inspired me to make a low-fat lasagna dish. I used two large square Ziploc VersaGlass Containers to cook and freeze some lasagna. This size is perfect if you need to make a smaller batch of a meal for family members with dietary restrictions or food sensitivities. This also works great for storing a small portion of lasagna to prep ahead and freeze for those nights when you are too busy to cook. Just wait for the dish to cool and snap on the lid to store in the refrigerator. Then when you’re ready to warm the lasagna (after defrosting it), remove the lid and zap it in the microwave.
Check out Ziploc.com for the recipe if you’d like to create this delicious dish on your own. The Ziploc site also has tons of healthy recipes for you and your family and you can sort by course, cuisine and main ingredients. Enjoy!
Win a Ziploc Versaglass gift pack
At the Ziploc event, each of the bloggers received a cool gift pack to take home. Ziploc is providing one Ziploc VersaGlass Container gift pack to give away here at This Mama Cooks! On a Diet, too! All you have to do is share your favorite recipe you plan to serve with Ziploc VersaGlass Containers. The winner will be chosen using Random.org.
The Ziploc Versaglass gift pack (valued at approximately $34) contains:
- Two Ziploc VersaGlass Containers: one small AND one medium (you’ll get two total)
- Recipe Cards: Double-sided and lined recipe cards to provide ample room for ingredients and instructions for recording and sharing family recipes
- Microplane Grate 'n Shake: Stainless steel grater to shred, shake and store spices quickly and easily
- Flexible Chopping Mat: Flexible color-coded chopping mats designated for different types of food to prevent cross contamination; vegetables, breads, meats and more never touch the same surface accidentally
- Flex-It Measuring Cups: Measuring cups with textured exteriors for a secure grip on countertops and the flexibility to form spouts anywhere on the flexible rims
I can definitely use these items to help me plan and organize more when it comes to preparing meals in the kitchen. What are some items that you cannot live without to help you organize and plan your meals?
Be sure to spend some time on the Ziploc Facebook Fan Page as they have great tips, coupons and recipes. In fact, share your organizational and meal preparation tips there, too!
Here’s how to enter:
Share your favorite recipe you plan to serve with Ziploc VersaGlass Containers below along with your name, email address, and blog URL (if you have one) in the comments below.
For additional entries, you can:
- Sign up for This Mama Cooks! Review’s RSS feed for ONE additional entry.
- Sign up for my enewsletter for ONE additional entry.
- Spread the word about this giveaway by submitting a link to this post on Twitter for ONE additional entry. You must leave your Twitter username in your comment so I can check.
If you have done any of these activities you MUST come back here and leave a comment telling me what you did. I’ll be checking!
Maximum amount of entries at This Mama Cooks! is FOUR. You have until midnight MT on June 3, 2011 to enter. ONE winner will be chosen at random via Random.org. You must be willing to send me your full name, mailing address and phone number so I can forward that information to Ziploc so they can mail out your gift pack. Open to U.S. Residents. Ziploc is providing one This Mama Cooks! On a Diet! reader with VersaGlass products (two products total). Void where prohibited by law. By submitting your name and email address, you agree to receive relevant promotional emails and contest follow up communications from This Mama Cooks! On a Diet in compliance with my privacy policy and giveaway rules.
I’ll announce the winners on this blog. I will not share your mailing info with the public, just your name. If you have a blog, I’ll link back to it when I announce the winners.
Giveaway closed. Congrats to Jane V.!
____________________
Disclosure: Ziploc is providing one This Mama Cooks! On a Diet reader with a Ziploc VersaGlass Container gift pack. This post is sponsored by Ziploc®, but my review and opinions are my own.
Ziploc® VersaGlass™ Containers, the cooking, serving and storing all-in-one solution
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I would love to use these for Chicken enchiladas.
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Sweet potatos
Baked rigatoni with meatballs.
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I would like to make my baked spagetti in it
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I love this lasagna recipe http://www.bettycrocker.com/recipes/easy-meatless-lasagna/9ce1c73a-5324-40d1-b922-24cf4dd77c7e I ALWAYS use cottage cheese because I think that it actually tastes better, as well as being better for you
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I plan to serve Lasagna with them.
This is a recipe I love.
Hash Brown Quiche
Makes 6-8 servings
3 cups frozen shredded hash brown potatoes, thawed
3 tablespoons butter, melted
1 cup chopped cooked ham
1 cup shredded Cheddar cheese
1/4 cup chopped green bell pepper
3 large eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat the oven to 425F.
Press the potatoes between paper towels to remove excess moisture. Press onto the bottom and the side of an 8-inchpie plate. Drizzle with the butter. Bake for 25 minutes. Reduce the oven temperature to 350F.
Combine the ham, Cheddar and bell pepper in a medium bowl and mix well. Spoon into the hash brown crust. Beat the eggs in a small bowl. Add the milk, salt and black pepper and mix well. Pour the egg mixture over the ham mixture. Bake the quiche until set, 25 to 30 minutes.
For a bit of a flavor boost, add 1/4 cup minced onion or shallot to the ham mixture.
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I would like to make instant rice.
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Zucchini and Cheese Enchiladas
8 corn tortillas
Olive oil
2 med. zucchini, sliced
1/4 c. onion, chopped
1 sm. can green chili
1 can whole pitted black olives
1/2 to 3/4 lb. Monterey Jack cheese (I use less cheese and mix it with 1 to 1.5 cups of refried beans)
Enchilada sauce (recipe follows for homemade sauce)
Saute zucchini and onions in olive oil. Pour some sauce in the bottom of an oven proof 8 x 11 x 2 inch dish. Heat the tortillas one at a time for approximately 30 seconds in the microwave long enough to soften so they roll without breaking. Too hot or too long, then they get too stiff). Dip warmed tortillas into sauce. Fill with small amounts of zucchini mixture, cheese, olives and chili. Roll the enchilada and place in dish. When you have filled the dish with 8 enchiladas, top the dish with the remaining cheese, olives and chili. Pour the remaining enchilada sauce over the entire dish. Bake 15 to 20 minutes at 350 degrees.
Enchilada Sauce
1/2 c. onion, chopped
1 clove garlic, minced
1 tbsp. olive oil
1/2 c. vegetable stock
1 c. tomato puree
2 tsp. chili powder add more if desired to suit taste
1 tsp. cumin
Salt and pepper, to taste
Saute onion and garlic in oil. Add the remaining ingredients, bring to a boil an simmer for about 1/2 hour. (1 can tomato paste can be substituted for the tomato puree. Add water until you reach the consistency that you like).
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