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Haylie Duff Shares Her Secrets For a Successful Back to School Season

A Q&A Discussion with the Actress, TV Host and Mother

It’s that time of year again–time to send the kiddos back to school! While a new school year brings promise and excitement surrounding what’s ahead, it also can be a time of uneasy transition and stress. Between getting your kids ready in the morning to running around for afterschool activities, how do you ensure they’re still eating healthy? How can they–and you–ease in to their new schedule? What’s the best way to ensure you’re still squeezing in as much quality family time as you can? Haylie Duff of Real Girl’s Kitchen sat down with Libby’s recently to share her favorite tricks and helpful tips for making the back to school transition as seamless, healthy and fun as possible!

We can’t believe it’s already time for another school year! The transition from the beach to classroom can be a bit bittersweet as we say farewell to summer break. What are your tips for lessening the stress of back-to-school and making the transition smoother?

Well, since this is my first time “getting ready for back to school,” I’m getting lots of tips from other moms! One thing I have cracked down on is nap/bedtime routine. During the summer, we love to have long, leisurely meals outdoors. Since the sunlight lingers in the summer, Ryan’s bedtime has become later and later. I really believe that a scheduled kid is a happy kid so I am trying to stick with our normal hours in prep of the extra energy needed for school!

My other tip for getting rid of school prep stress is to pack everything the night before. I make most of Ryan’s lunch the night before so we can run out the door in the morning!

Planning ahead is key to smooth mornings, especially as you’re getting back into the swing of things. What’s your go-to make-ahead lunch?

I actually just made a cold pasta salad with Rotini pasta and Libby’s® Peas & Carrots Vegetable Cups. It was very simple and delicious and it holds up perfectly in the refrigerator. It is a perfect make-ahead lunch for kids!

Having tasty, fun and nutritious recipes can help us break free from lunchbox boredom. What are some ways to get creative and spice up lunch for the next day?

I have been seeing lots of creative lunches now that Ryan has started preschool…even pizza!

I really feel inspired by the colorful lunches. A classic and fun way to spice up lunch can mean a bunch of different things: cookie cutters for sandwiches, a surprise pop of color like purple carrots, or even their favorite little cookie tucked away somewhere.

After-school snacking = key to curing crankiness. What are your go-to snack recipes that will satisfy, but also leave room for dinner?

cheesy sweet corn and hatch chili muffins

We love seaweed snacks in our family! Fruit is also always a good idea, or something a bit creative like my Hatch Chili & Cheddar Corn Muffins! Sometimes they play so hard at school that their snack needs to be amped up a bit!

When entering a new school year, weekends are often cherished with quality family time, whether it be a short getaway, or lounging around in pajamas all day. What are some of your favorite weekend activities for the new season?

Ryan has been in her little baby pool NONSTOP! I think swimming is always a great idea because it really wears them out so that they are ready for bedtime! Even if the sun is still shining bright!

Between extracurricular activities, studying and homework, it can be a bit challenging and hectic to balance the never-ending to-do list. How do you manage everything, while also fitting in nutritious meals for the family?

A well-stocked pantry is my best friend when things get hectic over here! If you keep things like Libby’s® Vegetable Cups or Libby’s® Vegetable Pouches, good broths, pasta, rice, lentils, tomatoes, etc. in stock at all times, you can usually pull just about anything together!

Veggies are key to ensuring kids have a nutritious, balanced diet – but it can be tricky to get the youngsters to eat them. What are some tricks to sneak in vegetables?

lentil shepherd's pie

I think smoothies are a great way to sneak in greens! Sadly, Ryan won’t drink a smoothie. My Lentil Shepherd’s Pie with Libby’s® Vegetable Cups is a veeeery popular dish in my house! Ryan has loved lentils ever since she was a baby and I always sneak in as many more veggies as I can! I usually get away with it…unless I add broccoli, then that’s a no-go!

Food Blogger Picks for Easy Back-to-School Meals

So long, summer! Back-to-school season is officially here, and with that transition comes hectic mornings, jam-packed afternoons and busy evenings. As schedules fill up, certain priorities can start to slip, but there’s one thing that shouldn’t: healthy eating. Luckily, serving your clan a wholesome, nutritious weeknight meal can be as easy and convenient as 1-2-3. The secret ingredient? Libby’s® Vegetable Cups. These single-serving cups, available in five varieties, are easy to open and packed with vitamins and minerals, making them an ideal lunchbox component and perfect addition to time-crunched weeknight dining. We’ve rounded up two brand new food blogger recipes that showcase the best of Vegetable Cups in back-to-school-inspired dishes.


These Easy Chicken Lettuce Wraps from Lisa at Snappy Gourmet feature Libby’s® Diced Carrots Vegetable Cups alongside protein-packed chicken bits and stick-to-your-ribs sticky rice. The wraps are versatile—you can serve them as a quick lunch, dinner or appetizer—and can easily be personalized for different palates. For an extra special weekday lunch, pack the wrap ingredients in a bento box and let your kids assemble them at school. This recipe serves 4, but you can easily cut it down to a single serving or dial it up for a big crowd. Bonus: each serving costs less than $2.00, making this both a waistline-friendly AND wallet-friendly option.
 
Allison over at Some the Wiser concocted this Quick Chicken Chili using Libby’s® Whole Kernel Sweet Corn Vegetable Cups. It’s super simple to pull together—we’re talking less than 35 minutes from start to finish—and delivers a hearty dose of flavor, nutrition and sustenance. Make a double (or even triple) batch of this on the weekend and pop it in the freezer for an instant dinner on those unexpectedly nutty weeknights. Serve it with a toppings bar (think: shredded cheese, sour cream, plain yogurt, avocado chunks and tortilla chips) for a fun, customizable meal sure to please the whole family. 

Back-to-School: Q&A with Iron Chef America Donatella Arpaia

It’s that time of year again: back to school. While this season is full of exciting transitions and new beginnings, it can also be a hectic, stressful period. As schedules fill up, certain priorities–like eating healthy and enjoying quality family meals together–can start to slip. That doesn’t need to be the case though, and here to help is Donatella Arpaia, a regular judge on The Food Network’s Iron Chef America and The Next Iron Chef, a NYC restaurant owner and mother to a 4-year-old son. Donatella sat down with us recently to share her favorite tips and tricks for making the shift from summer to school as seamless, healthy and fun as possible. She also created two special kid-friendly recipes to help Libby’s fans kick off back-to-school season in a wholesome, delicious way!

The back-to-school transition can be bittersweet as we bid adieu to summertime fun while welcoming the excitement of the new school year. Do you have any tips for creating special traditions that celebrate this change of seasons?

During this hectic period, I think it’s crucial to create family traditions and not just back-to-school “to do” lists.  You can do this by scheduling a last “lazy day of summer” and plan the perfect day with your kids—whether it’s a day at the beach, a movie or a picnic—whatever it is, make it fun and leave all phones at home.

Also, for most families, food is an important part of making traditions. Create culinary memories together by baking a snack with your kids to go in their lunchboxes the first week of school. Celebrate the first day of class with an extra special breakfast and dinner.

With packed schedules, added extra-curricular and crazed morning routines, the start of a new school year can be an especially hectic time for families. What tips do you have to ensure that healthy eating doesn’t fall by the wayside?

It helps to plan meals ahead of time as much as possible. I like to create a menu for the week so I can see if it’s balanced. (For example, you don’t want to serve red meat everyday!). Advance preparation leads to better choices for your family, and I like to prepare recipes the night before that actually taste better the next day like my Quinoa Salad with Corn and Peas.

Quinoa Salad with Corn and Peas

Healthy after-school snacking is an essential antidote to pre-dinner crankiness. Any favorite snack recipes?

Fruit and cheese is a perfect and easy afternoon snack because it doesn’t fill kids up too much before dinner, but sustains and satisfies. I like to combine Libby’s Pear Slices with a few cubes of cheese.

If we’re being honest, packed school lunches often times feel “blah.” What do you do to keep things healthy, yet creative?

Step 1: Get out of the boring sandwich rut! Buy fun, bento-style containers and create yummy recipes incorporating veggies that your kids will love, like my Sesame Soba Noodle Salad with Green Beans. It’s flavorful and healthy, and you can top it with grilled chicken for extra protein.

Sesame Soba Noodle and Green Bean Salad

Incorporating kids into the kitchen routine can be a great way to spark culinary curiosity and encourage healthy eating from a young age. What tips do you have for bringing young ones on board? 

Make your kids feel important by giving them their own work station! Set up a small cutting board and bowl and give them their own tools to cook, mix and bake with. Be sure to do this when you’re not rushing and don’t criticize them or micromanage. It’s important to let them have fun while you do the actual cooking and teach them along the way. I bought my son his own apron and we made a paper chef hat – he felt very proud!

What advice do you have for parents of picky eaters who worry about their kids eating enough fruits and veggies? 

I have a picky eater! If it was up to my son, his diet would consist of chocolate, pancakes and ice cream. When it comes to picky eaters, it’s important to be consistent and don’t let them wear you down. Every day, encourage them to eat something new. Find fruits and veggies that they like and build on that. Incorporate new fruits and veggies into their favorite foods. Also, I know some say not to “reward with food,” but it works for me. I tell my son that if he eats his fruits and veggies or tries something new, he can have a small sweet reward! Find what works and don’t feel guilty about it.

Sending youngsters off to school with a nutritious breakfast is crucial, but this is often easier said than done. Any tips for making sure a healthy meal first thing actually happens?

Although I pack my son a healthy lunch, I can’t ensure that he’s actually eating it, but I DO have control over breakfast and dinner. Parents often think that veggies can’t be incorporated into breakfast so they miss this “veggie” opportunity. It is so important to make sure kids get a protein in the morning. I like to sneak peas into scrambled eggs and then add some cheesy goodness so that my son doesn’t even realize he is eating veggies for breakfast! Try this with your kids using my recipe for Scrambled Eggs with Peppers & Peas. It features Libby’s Vegetable Cups,which I’m a huge fan of because they’re a fast, convenient and easy way to provide a healthy portion of veggies any time of day, but especially in the morning.


Scrambled Eggs with Peppers & Peas

I recommend starting the transition to a healthier breakfast before the school year begins. Have your little ones help you prepare breakfast and make them part of the process. This way, they’ll be more likely to try your food, and by the time school starts, they’ll be used to seeing green in their eggs!

Foodie Fixations: Today’s Top Culinary Trends

One of the most wonderful things about the culinary world (and there are many!) is that it is constantly in flux. New recipes, cooking methods, presentation styles and even ingredients seem to appear every day, keeping our palates forever enticed and entertained. Here are three top foodie movements of the moment. Try them out today before tomorrow’s trends arrive.

 

 1.     Bento-Style Lunches: When it comes to packed lunches, simple brown-bagging no longer makes the cut. Instead, bento lunches—compact, balanced, and visually appealing meals packed in a box—are becoming a staple in school cafeterias. These Pinterest-perfect arrangements encourage well-rounded eating and make mealtime more fun for picky eaters. Libby’s® 4 oz. Vegetable Cups fit particularly well inside these lunchboxes.  

 2.     Plant-Based Proteins: Move aside, meat. Plant-based sources of protein (think: lentils, chickpeas, nuts and other beans) are stealing the mealtime spotlight. Hop on the bandwagon with these Sweet & Smoky Peas, starring Libby’s® Sweet Peas and Libby’s® Organic Garbanzo Beans. This protein-filled combo also packs serious flavor, thanks to cinnamon, sugar and smoked paprika.

 3.     Portable Soups: On-the-go soup offers both health and convenience, two increasingly valued qualities in food. Try out the trend with this Slow Cooker Butternut Squash Soup with Maple Roasted Garbanzo Beans. It’s a creamy, complex mixture of autumn’s finest flavors, including maple, cinnamon and nutmeg. Prep work is minimal, but the recipe requires about six hours of simmering in the crock pot, so it’s ideal as a weekend project. Once ready, the soup can be stored in the fridge and then transferred to a thermos for easy eating anywhere.

 

See Who Is Talking about Libby’s

 

No matter what the occasion, Libby’s® Vegetables give busy families new options for delivering delicious, nutritious meals without breaking the bank. Here are some recent blog posts that share the convenience and taste families have come to expect from the Libby’s brand.

 

 

Snappy Gourmet

Master entertainer, Lisa from Snappy Gourmet enjoys easy appetizers that require minimal work but still bring the taste that her guests have come to expect. Her original recipe for Corn & Crab Salad Tortilla Cups is extra flavorful and can be whipped up for the last-minute opportunity to host friends and family. 

Eat At Home

Eat at Home Blogger Tiffany often relies on canned vegetables to complete her meals with satisfyingly simple side dishes. As a big fan of Libby’s® Sweet Peas, she dressed up her usual go-to vegetable choice with a tasty twist in her recipe for Lemon Pepper Parmesan Peas.    

Additionally, Better in Bulk, This Mama Loves, Two Bite Club and Koupon Karen got in on the Libby’s fun, blogging about the convenience and delicious taste of Libby’s® Vegetable Cups. Focused on all five flavor varieties, these bloggers shared their appreciation for ease and convenience of the perfectly portioned vegetable cups. Better in Bulk, This Mama Loves and Two Bite Club even posted recipes for their own tasty dishes using Libby’s® Sweet Peas, Diced Carrots, Sweet Corn, Cut Green Bean and Peas and Carrots vegetables cups. 

Attention Time-Crunched Families

It’s that time of year again, when New Year’s resolutions are in full swing. If you’re aiming to prepare more wholesome meals and snacks for your family this year, but are worried about having the time, Libby’s® Vegetable Cups are a great solution time-crunched moms and dads can feel good about.

Packed with vitamins and minerals, Libby’s® Vegetable Cups offer a complete serving of healthy goodness and are an easy way to get your kids to eat more healthy, wholesome vegetables.  They are microwaveable and their single-serve and easy-to-open packaging make them perfect for lunchboxes and snacking on-the-go.

Libby’s® Vegetable Cups are the only 4 oz. Vegetable Cups on the market and are available in five of Libby’s most popular varieties: Sweet Corn, Cut Green Beans, Sweet Peas, Diced Carrots and Peas & Carrots.

In addition to being a great choice for on-the-go snacks and single-serve sides, they’re also perfect to use in side dishes, main courses and even appetizers. Celebrity chef and head judge on the Food Network’s Iron Chef America and Next Iron Chef Donatella Arpaia crafted original recipes using Libby’s® Vegetable Cups. Check them out here and let them fuel snack and meal masterpieces of your own!

Creamy Corn & Chorizo Soup

Serves 4-6

Ingredients:

  • 1 lb. chorizo
  • 2 tbsp. olive oil
  • 8 Libby’s® Whole Kernel Sweet Corn Vegetable Cups or 2 cans Libby’s® Whole Kernel Sweet Corn
  • 1 medium onion, sliced
  • 3 garlic cloves, sliced
  • 1 red pepper, diced
  • 2 tbsp. thyme
  • 4 cups chicken broth
  • 1 can chopped tomatoes with green chili pepper
  • 2 tbsp. cilantro, chopped
  • ¼ cup heavy cream

Instructions:

  • Heat 1 tablespoon of olive oil in a pot over medium heat. Add the chorizo (removed from casing) and cook for 30 seconds. Add the onion, garlic and red pepper and cook for 5 minutes.
  • Drain the corn and add to the pot. Continue cooking for 3 minutes. Add thyme, salt and pepper.
  • Add the chicken broth and tomatoes with chili pepper and bring to a boil.
  • Reduce the heat to low and simmer for 25 minutes.
  • Add heavy cream and cook for an additional 10 minutes.
  • Sprinkle the soup with the chopped cilantro, if desired.

Minestrone Soup

Serves 4-6

 

Ingredients:

  • ½ onion, chopped
  • ½ shallot, chopped
  • 2 celery stalks, chopped
  • 1 garlic clove, sliced
  • ¼ cup olive oil
  • 2 ½ cups chicken broth
  • 1 can plum tomatoes, crushed
  • 2 cans cannellini beans, drained
  • 4 Libby’s® Sliced Carrots Vegetable Cups or 1 can Libby’s® Sliced Carrots
  • 2 Libby’s®  Sweet Peas Vegetable Cup or ½ can Libby’s® Sweet Peas
  • 2 Libby’s® Cut Green Beans Vegetable Cup or ½ can Libby’s® Cut Green Beans
  • 2 Libby’s® Whole Kernel Sweet Corn Vegetable Cup or ½ can Libby’s® Whole Kernel Sweet Corn
  • 3 tbsp. thyme

Instructions:

  • Heat the olive oil in a large soup pot over medium heat. Add the onions, shallots and celery and cook for 3 minutes.
  • Add the beans and cook for an additional 2 minutes. Then add the plum tomatoes with juice and cook for 1 minute. Then add the chicken broth.
  • Drain the carrots, sweet peas, green beans and corn, and add to the broth.
  • Season the soup with thyme, salt and pepper and bring to a boil. Reduce the heat to low and simmer for 30 minutes.
  • Serve with grated parmesan, if desired.

Seven Layer Dip

Serves 6-8

Ingredients:

  • 4 Libby’s® Whole Kernel Sweet Corn Vegetable Cups or 1 can Libby’s® Whole Kernel Sweet Corn
  • 4 Libby’s® Cut Green Beans Vegetable Cups or 1 can Libby’s® Cut Green Beans
  • ½ head of iceberg lettuce, shredded
  • 1 can Libby’s® Black Beans
  • 1 garlic clove, minced
  • 1 ½ tsp. garlic powder
  • ¼ cup olive oil
  • 1 can diced tomatoes with green chilies, drained
  • ¾ cup sour cream
  • ¾ lb. Monterey jack cheese, shredded
  • 3 tbsp. cilantro, chopped

Instructions:

  • Put the green beans in a bowl and season with ½ teaspoon garlic, salt and pepper.
  • Heat the oil in a skillet over low-medium heat. Add the seasoned beans and cook for 2 minutes.
  • Empty green beans in a bowl and set aside.
  • Drain the corn, add to the skillet and cook for 2 minutes.
  • Empty corn in a bowl and set aside.
  • Drain the black beans, add to the skillet and cook for 2 minutes. Transfer the beans to a small bowl and mash with a fork.
  • In a deep platter start layering. First spread the shredded lettuce over the platter.
  • Spread the refried black beans over the lettuce.
  • Sprinkle half the cheese over the black beans.
  • Add a layer of corn over the beans.
  • Sprinkle the remaining cheese over the corn.  Add a layer over the cheese with the seasoned green beans.
  • Carefully spread the sour cream over the cheese, trying not to move the layer of cheese.
  • Finally add a layer of tomatoes and chilies.
  • Top with a dollop of sour cream and chopped cilantro, if desired. Serve with tortilla chips.

Roasted Diver Scallops over Pea Puree

Serves 2

 

Ingredients:

  • 6 diver scallops
  • ¼ cup plus 1 tbsp. olive oil
  • 4 tbsp. unsalted butter, divided
  • 2 cloves garlic, minced
  • 4 Libby’s® Sweet Peas Vegetable Cups or 1 can Libby’s® Sweet Peas
  • 1 sprig of mint
  • 2-3 tbsp. mint, chopped
  • 2 tbsp. shallot, chopped
  • Extra virgin olive oil

Instructions:

  • Pat the scallops dry and season with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the scallops and sear undisturbed for 2 minutes until golden. Gently turn them over and add 2 tablespoons of butter and the shallot to the pan. Cook until the scallops are just firm and translucent, about 2 minutes more. Set the skillet aside.
  • In another skillet over low heat, add ¼ cup olive oil and remaining 2 tablespoon butter. Add 1 sprig of mint and the garlic and sauté for 2 minutes.
  • Drain the peas and add to the olive oil and butter mixture to incorporate flavors. Remove the sprig of mint from the peas.
  • Pour the peas into a blender, season with salt and pepper. Puree the peas until smooth and add chopped mint. Add additional salt or pepper, to taste.
  • To assemble the dish, place a large spoonful of pea puree on each plate and top with three scallops. Sprinkle with additional mint and a drizzle of extra virgin olive oil.

Little Ears Pasta with Peas, Mint & Ricotta

Serves 5-6

Ingredients:

  • 1 ½ cup ricotta cheese
  • 1 cup parmesan cheese, grated
  • 4 Libby’s® Sweet Peas Vegetable Cups or 1 can Libby’s® Sweet Peas
  • 2 tbsp. lemon zest
  • 2 tbsp. mint, chopped
  • 1 lb. orecchiette or shell pasta
  • 2 tbsp. unsalted butter

Instructions:

  • Mix the ricotta, ½ cup parmesan and 1 tablespoon lemon zest in a small bowl. Season the mixture with salt and pepper.
  • Meanwhile, bring a medium pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and reserve 1 cup of water.
  • Heat the butter in a skillet over medium heat. Drain the peas and cook 1-2 minutes. Add the pasta to the peas and cook for 1 minute.
  • Pour the pasta and peas into a large bowl. Mix in the ricotta mixture and ¼ cup of pasta water.
  • Stir until the ricotta is evenly incorporated with the pasta. If it is too dry, add reserved water a little at a time. Add the remaining parmesan and remove from heat.
  • Add chopped mint and additional pepper.

Carrot & Green Bean Salad

Serves 4

Ingredients:

  • 4 Libby’s® Cut Green Beans Vegetable Cups or 1 can Libby’s® Cut Green Beans
  • 4 Libby’s® Sliced Carrots Vegetable Cups or 1 can Libby’s® Sliced Carrots
  • 3 tbsp. lemon juice
  • ¼ cup olive oil
  • 1 small garlic clove, finely minced
  • ¼ of a red onion, thinly sliced
  • ¼ cup parsley, chopped

Instructions:

  • Drain green beans and carrots. Combine the beans, carrots, onions and 2 tablespoons of parsley in a shallow bowl.
  • In a small bowl, whisk together olive oil, lemon juice, garlic, salt and pepper.
  • Pour the dressing over the vegetables and toss with tongs until the beans and carrots are well coated.
  • Sprinkle with the remaining parsley. Serve at room temperature.

Glazed Carrots with Spicy Pecans

Serves 4

 Ingredients:

  • ½ cup pecan halves
  • 4 tbsp. butter
  • 1 egg white, beaten
  • 1 tsp. cayenne pepper
  • ½ tsp. cumin
  • 4 Libby’s® Sliced Carrots Vegetable Cups or 1 can Libby’s® Sliced Carrots
  • 1 tbsp. rosemary, chopped
  • ¼ cup brown sugar

Instructions:

  • Preheat the oven to 350°.
  • In a bowl whisk together the egg white, cayenne and cumin. Add the pecans and toss to coat.
  • Transfer to a rimmed baking sheet and bake for 10-12 minutes. Set aside to cool. Once cooled chop into smaller pieces.
  • Heat a skillet over medium heat and add butter, brown sugar, rosemary and drained carrots.
  • Add ¼ cup of water to the carrots. Cover and simmer for 8 minutes.
  • Season the carrots with salt and pepper and cook for another 5 minutes.
  • Put the carrots in a bowl with the pecans and toss to combine.