Today I am teaming up with a great group of bloggers, Partnership for a Healthier America, and All-Clad to help raise awareness of childhood obesity. The theme for this event is back to school, which couldn’t come at a better time for me. School starts for my 3rd grader tomorrow!
According to Partnership for a Healthier America
approximately 12.5 million U.S. youth are obese and about 11 million more are overweight. This is a staggering statistic, and scary to think about. We live in a city that does a great job of encouraging young people to be active. They have free kids races throughout the summer, free biking events for kids, and there is only one road in our entire city that doesn’t have designated bike lanes. I exercise almost every day to be healthy for myself, and my family. I want to set a good example for my 8 year old, so as he grows up he knows that being active is just part of your life. My son’s school even does a “Schools on the Move” challenge each year, to teach kids good habits.
As school gets started again, many of us struggle with getting a quick and healthy dinner on the table during the week. Between school, homework, and practices, time is limited in the evening. Having a few go to recipes for busy nights helps to avoid getting take-out, or going through the drive-thru. This ravioli recipe comes together in less than 20 minutes, with the help of fresh store bought ravioli. Serve with some bread, and a salad for a healthy, and quick dinner any night of the week.
Tomato Balsamic Ravioli
Store bought ravioli helps make this tomato and balsamic pasta come together quickly.
Ingredients
- 1 (14 oz) can petite diced tomatoes
- 1 large tomato, , diced
- 1/4 cup red onion, , diced
- 1 Tbls olive oil
- 2 Tbls balsamic vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
- 12 oz Ravioli, (I used chicken & cheese)
- 2 Tbls fresh basil, , chopped
Instructions
- Heat olive oil in a large skillet over medium heat. Add the can of diced tomatoes and onion. Saute for 5-7 minutes.
- Meanwhile, cook ravioli according to the package directions.
- Add balsamic vinegar, salt and pepper to the tomatoes. Stir in the fresh diced tomato. Cook for 5 minutes.
- Toss cooked ravioli with the tomato mixture.
- Serve with fresh basil, and top with Parmesan cheese, if desired
Notes
Adapted from Cooking Light
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 216Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 20mgSodium 429mgCarbohydrates 24gFiber 3gSugar 5gProtein 10g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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The giveaway is sponsored by All-Clad and Partnership for a Healthier America. I was not compensated, and did not receive any products for this post. All opinions are 100% my own.
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Dolores
Sunday 25th of August 2013
More fruits and veggies will be my healthy go to.
Allison (Spontaneous Tomato)
Sunday 25th of August 2013
We're going to eat salads more regularly, with homemade salad dressing.
Erin T
Sunday 25th of August 2013
We are using fresh vegetables and herbs from our garden this summer, and are working on just the outside aisles of the grocery store, cutting down preservatives and making homemade versions of our favorites!
Ellen M.
Sunday 25th of August 2013
A little less junk food plus more exercise and sleep. Hopefully we can meet these goals!
Cindy
Sunday 25th of August 2013
Yum! Will definitely try this recipe!