Cascade Challenge

Posted on May 16, 2010. Filed under: Coupons, Daily life, Freebies, kids, Recipes | Tags: , , , , , , , |

I got another great freebie through MyBlogSpark!  This time MyBlogSpark has teamed up with P&G to send out a freebie pack as part of the new Cascade Complete challenge.  I got a big box from UPS, with some great goodies – it was like Christmas!  A new baking dish complete with lid for easy storage of leftovers, an information pack about the new product and the challenge, a couple of recipes to try, and of course some Cascade Complete samples and coupons.  The directions for the challenge are to bake something ooey and gooey in the baking dish, let it sit at least 24 hours, and put it in the dishwasher with no scrubbing.  The idea is to show that Cascade Complete can take out even the toughest baked on messes.

Last night I made my Mexican Pasta Bake – definitely an ooey and gooey treat – and currently the baking dish is in the fridge with the leftovers in it.  We plan to eat them for lunch today, and then I will let the baking dish sit on the counter (lid on of course – I don’t want to attract bugs) overnight.  I will wash it along with a regular load of dishes, pre-rinsed as usual.  Then I will post the results.  So stay tuned!

And for anyone who is interested, here is my recipe for the Mexican Pasta Bake:

Cook 1 whole package of whole wheat pasta according to package directions.  (You don’t have to use whole wheat, but it is better for you, more filing, and I like the taste.)

Brown 1lb ground beef (you can cook onions and garlic in with it if you choose).  Drain, then add in 1 can of Rotel with juices (any flavor is fine, I used mild last night for my little guy), 1 drained can of beans (again, your choice – I used red beans, but kidney or black beans would also be great), 1 small drained can sliced black olives, and 1 cup frozen corn.  Season with chili powder and adobo, to taste.  If you have any salsa in the fridge, add 1/2 cup of that also.  Mix and heat over medium-low heat until bubbly.  Add 8oz cubed Velveeta cheese, stirring until melted.  Mix in the drained pasta.  Chop a small sprig of fresh cilantro and stir into mixture.

Spoon mixture into baking dish and top with shredded cheese (again, anything goes – I like colby jack, but cheddar, monterey, pepper jack, or even one of those mexican blends would be great).  Set oven to broil and heat dish until cheese is melted and bubbly.

This dish tastes a lot like Hamburger Helper, but is WAY healthier with the added veggies.  Plus you get to control the sodium, and you don’t have to wonder just how long that box was sitting in some warehouse before it made it to the grocery and then to you.


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