This is a Sponsored post written by me on behalf of Carton Smart for SocialSpark. All opinions are 100% mine.
A little can go a long way when it comes to helping the environment. Tetra Pack places their foods in carton packages designed for maximum efficiency and environmental friendliness. Purchasing their foods is one small change you can make to make your home more environmentally friendly.
Their packing is made up of 70% paper, a renewal resource and the cartons use 1/3 of the packaging cans do. Their unique packaging also preserves the taste and nutrients in the food without using preservatives. Become Carton Smart by checking out more information at becartonsmart.com and by taking a look at this infographic.
This holiday season you can get great staples that you'll need for your Thanksgiving and Christmas dinners. These include Pacific Foods Chicken Stock;
Pumpkin Puree:
and Cranberry Sauce:
I received these products for review. I was most excited to get the Pacific Foods Chicken Stock, because I often use chicken stock to make soups, casseroles, and of course dressing! Today I'm sharing one of my favorite go-to recipes,which I was able to make using the Pacific Foods Chicken Stock in place of other brands I've used in the past.
I've shared my Chicken Poulet on the blog before, but since it's one of my favorite recipes, it seemed like the perfect one to share again for this project. It's also great because I often make this around Thanksgiving because it is basically like chicken & dressing, but it's a lot easier, and it alwas comes out perfect. Here's the recipe:
Stuffing Mixture:
2 pkg. stuffing mix (12 oz total)
1 stick melted butter
1 c. Pacific Foods Chicken Stock
Chicken Mixture:
2 1/2 c. cooked chicken, chopped
1/2 cup mayonnaise
Other ingredients:
2 eggs
1 1/2 cups milk
2 cans cream of mushroom OR cream of chicken soup
2 cups shredded cheddar cheese (optional)
Directions: Spray 9×13 casserole dish with cooking spray. Make chicken mixture in one bowl and set aside. Mix together stuffing mix and chicken stock. Melt butter, add to the stuffing mixture, and stir until combined. All stuffing crumbs should be moist. Layer stuffing, chicken mixture and then stuffing mix again. Beat eggs and add milk. Pour over casserole (do not pack or smooth down, leave loose). Let chill in refrigerator for 2 hours or overnight. Before baking, pour cream of mushroom soup over top and bake at 350 for 40-45 minutes. Take out and sprinkle cheese over top of casserole. Bake an additional 5 minutes or until cheese is melted.
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