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.
Check out what the other bloggers are making for today!
Chocolate & Carrots – Healthy Red Velvet Smoothies
Texanerin Baking – Chocolate Zucchini Brownies
Dinners, Dishes and Desserts – Tomato Balsamic Ravioli
Carla’s Confections – Dried Fruit & Nut Trail Mix
Table for Two – Lightened Up Chicken Salad Sandwich
Country Cleaver – Raspberry Peach Fruit Leather
All Day I Dream About Food – Guilt-Free Fig Newtons
Eat Good 4 Life – Nutella Breakfast Oatmeal
BranAppetit – Almond Crusted Chicken Tenders
The Lemon Bowl – Gluten Free Oatmeal Peach Bread
- 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
- 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
Adapted from Cooking Light
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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.