Slow Cooker Italian Sausage Stew

I don't usually make a lot of slow cooker meals; however, I had my pot still out on the counter after I made the Beef Stroganoff and I found myself with some defrosted sausage and day where I wouldn't be getting home any time soon to whip up dinner.  I decided to make a stew with it (since I never tried it that way before) and boy was it good! I threw in the potatoes as a last minute decision as well to make it a complete all-in-one meal and I was glad I did. This Italian Sausage Stew was so filling and flavorful and I was happy that there was some extra left over so that I could pick on it for lunch the next day as it reheated beautifully. 

Italian Sausage Stew

Prep Time: 15 minutes Cook Time: 4-8 hours (depending on setting) Serves: 6

Ingredients

• 12 Italian Sausage Links (Sweet or Hot), cut in half
• 1 tbsp. Extra Virgin Olive Oil
• 1/2 Red Onion, chopped
• 2 Garlic Cloves, chopped
• 3 Stalks Celery, washed and sliced
• 3 Parsnips, peeled and sliced
• 3 Large Carrots, peeled and sliced
• 1 Bunch Rosemary
• 1 Bunch Thyme
• 1/2 c. White Wine
• 1/2 c. Low Sodium/Fat Free Chicken Broth
• 4 Medium Red Potatoes, washed and quartered
• Kitchen String

Directions

1. In a large nonstick saute pan, heat the oil over medium heat; then add the sausage and brown it on all sides. Place in your slow cooker. 
2. Next, add your onion, garlic, celery, parsnips, and carrots to the slow cooker and mix them in with the sausage. 
3. Tie the rosemary and thyme together with kitchen string and nestle the bunch in with the meat and vegetables. Pour the wine and chicken broth over the top, cover the slow cooker and cook on Low 6-8 hours or High 4-6 hours. 
4. The last hour of cooking, add in the potatoes. (If you don't have an extra hour, you can prepare the potatoes the night before by either boiling or microwaving them until they are soft, yet slightly firm). 

Enjoy!

Nutrition Facts 

Calories 420, Carbs 33.9g, Fat 16.8g, Protein 30.6g, Fiber 4.3g, Sugar 4.5g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Slow Cooker Italian Sausage Stew Shopping List

Greek Style Sausage & Chick Peas

I recently received the latest Williams-Sonoma catalog in the mail and I love to peruse it each month to see what new kitchen gadgets they have; as well as look to find some new recipe inspiration. This time I found a recipe for Chick Peas with Lemon, Oregano and Olives that looked wonderful. So I decided to give it a little twist. 

The day before we had grilled some sausage and had two links left over. I sliced them up, added in some chick peas, Kalamata olives, lemon and seasonings and turned it into a satisfying stand-alone meal. To me, leftovers always taste better when you can repurpose them into something else! 

Greek Style Sausage & Chick Peas

Inspired by Williams-Sonoma Chick Peas with Lemon, Oregano and Olives

Prep Time: 10 minutes                                   Yield: 3

Cook Time: 30 minutes                                  Serving: 3/4 cup

Total Time: 40 minutes

Ingredients

• 2 Italian Sausage Links, grilled and sliced diagonally into 1/4" thick slices
• 1 tsp. Extra Virgin Olive Oil
• 1-15oz. Can Chick Peas, rinsed and drained
• 1 Lemon, zest and juice
• 1 Garlic Clove, minced
• 1/4 c. Kalamata Olives, chopped
• 2 tbsp. Fresh Parsley, chopped
• 1/2 tsp. Dried Oregano, chopped (you can use 1 tsp. fresh chopped oregano)
• Kosher Salt, to taste
• Fresh Ground Black Pepper, to taste

Directions

1.  Heat oil in a large nonstick saute pan; then add in the sausage. Allow to brown on both sides approximately 3-5 minutes. 
2. Add in the chick peas, lemon zest and juice, garlic, olives, parsley and oregano. Saute for approximately 5 minutes until heated through; then season with salt and pepper. 

Nutrition Facts

Calories 277 , Carbs 24.7g, Fat 12.2g, Protein 15.2g, Fiber 7.5g, Sugar 0.5g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy! 

Bring Your Child to Work Day and How You Can Help Support Your Favorite Food Bloggers

Today is Bring Your Child to Work Day. This is a wonderful opportunity for children ages 8-18 to see what it is we as adults do each day and find a possible career path for themselves. Whether it be working in an office, working in the great outdoors or even writing your own food blog; teaching our children by being a positive role model with a good work ethic is important for them to succeed in their future. My older daughter had the opportunity to work at my husband's office last summer and though she really loved the people, she realized that working in an office environment wasn't something she would like to do as a career path. She will be a senior in high school next year and is currently researching colleges that would allow her to follow her love of sports and continue on her academic path as an Athletic Trainer. 

So today, I'm "bringing" my youngest daughter Gabrielle to work with me. Well, sort of! To start, I thought I'd share a little bit about what it takes to be a food blogger as I'm sure many of you do not realize how many hours go into writing just one post. Most bloggers are generally operated by one person doing the following tasks and still manage to run a household or work outside of the home.....multitasking at it's best!

• Researcher
• Recipe creator
• Shopper
• Cook
• Recipe Tester
• Dishwasher
• Photographer
• Food Styling
• Prop Styling
• Photo Editor
• Managing Editor
• Writer
• Editor
• Marketer
• Publicist
• Accountant
• Information Technology

You know how I'm always saying how easy it is to create a restaurant quality meal at home? Well my daughter Gabrielle is proof! Not only did she come up with this recipe idea, she prepared it, wrote the post and helped photograph some of the pictures. AND, this was last summer when she was only 10...see I told you it was easy! I'll have to ask her create another recipe for the blog again soon as she really has some great ideas of her own. Click on the link under the picture to see Gabrielle's recipe for Homemade Gnocchi with Sausage Bolognese....

Homemade Gnocchi with Sausage Bolognese

On another note...

How you can help support your favorite food bloggers:

If you see a facebook group or website that posts my photos and writing onto his or her page instead of linking to Carrie's Experimental Kitchen directly, they are in violation of both the Federal DMCA Act and Copyright Law. The reason why this is bad is because it costs a great deal of money to operate Carrie's Experimental Kitchen and other websites where content is illegally taken from. When people take content that others have written and developed and put it on their sites, it makes it harder for those offering the content to pay for services that they provide free of charge to you. Hours, sometimes days, are put into creating one post, that all the offender’s do is copy and paste in order to drive traffic to and  promote their site and/or facebook page. Once our content is stolen, we are also penalized for having duplicate content on the internet, and our recipes receive lower priority in search engines as well.

Often when this happens, it isn’t meant as a violation of a federal law and is just someone who wants to share a recipe that they really liked. But sometimes, this is done by people and even companies who repeatedly copy and paste content from those who have worked hard to develop it, willingly and knowingly.

Often, these people say “You can’t copyright recipes”.  While you can’t copyright a random list of ingredients, our writing (descriptions, introductions, instructions, etc) and photographs are copyrighted – and each post represents hours of work that these folks steal in under a minute and use as a platform to build their sites on.

However,  just about everyone reading this who shares recipes do so with no malicious intent, and bloggers realize that. This is intended for those who willingly violate federal law despite having received complaints, and having been reported, by knowingly and repeatedly stealing content from sites to place on their own.

If you see a site or facebook page with repeated complaints, a blogger who has to build new sites because their old ones are taken down, these are clues that such sites and pages are being run by repeat offenders who fully understand that what they are doing is illegal. A lot of people don’t realize that the websites we enjoy free of charge cost a great deal of money to operate. These sites and pages that run primarily off of stealing content from other sites take all food bloggers one step closer to not being able to afford to continue.

It’s easy for us to share a recipe. While photos are copyrighted, all of the bloggers I know welcome sharing photos as long as a link to the recipe is given to the recipe rather than the entire recipe reposted. See my example below where I use a photo from another blog:

I love Stacey Little’s Sweet Cornbread Muffins! Here is a link if you want to check out the recipe! http://southernbite.com/2013/01/09/sweet-cornbread-muffins/

Thank you so much for helping all of the bloggers who provide free sites around the web for all of us to enjoy and a special thanks to all of the Carrie's Experimental Kitchen friends who have made me aware of this growing problem. Without all of you, there wouldn’t be a Carrie's Experimental Kitchen!

*A special thank you to Southern Plate for creating this document for fellow food bloggers to share. If you are a food blogger who would like to repost the above statement, changing out your url for Carrie's Experimental Kitchen, please feel free to do so. 

Penne with Sweet Italian Sausage, Sun Dried Tomatoes and Basil

There aren't many foods I like to eat leftover; however, pasta is definitely one of them! Especially when it's pasta mixed with some of my favorite robust flavors like sweet Italian sausage laced with fresh fennel seeds, garlic, fresh basil, sun dried tomatoes and red wine. This was absolutely delicious and I paired it with a tossed salad...Dinner is served!

Penne with Sweet Italian Sausage, Sun Dried Tomatoes and Basil
1 lb. Penne Pasta (I used Barilla Plus)
1 tbsp. Extra Virgin Olive Oil
2 Garlic Cloves, chopped
1/4 c. Red Onion, chopped
1/4 c. Fresh Basil, chopped
1/2 c. Sun Dried Tomatoes (not in oil), chopped
1/4 c. Red Wine (I used a Rioja)
4 Sweet Italian Sausage Links
1/4 c. Pecorino Romano Cheese, grated


Directions:
1. Place the sausage on a baking sheet and bake at 350 degrees for 30 minutes; turning once. Remove from oven and slice into 1/4" thick slices.  
2. Cook pasta according to package instructions; drain and place back in the pot.
3. While the pasta is cooking, add the oil to a large nonstick saute pan over medium heat.
4. Add the garlic and onions and saute for 1 minute; then add the basil and tomatoes and sausage slices. Saute for approximately 5 minutes until the sausage is browned on both sides, then add the red wine and allow to simmer for another 5 minutes until the wine is reduced. 

5. Add this mixture to the cooked pasta, add the cheese and mix well. Serves 8. 

*Nutritional Information per Serving: Calories 468, Carbs 44.8g, Fat 16.4g, Protein 33.1g, Fiber 5.3g, Sugar 4g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Enjoy!

*If you want to make this during the week and are short on time, precook your sausage up to two days beforehand and keep refrigerated until ready to use. You can also substitute hot sausage if you like a little extra heat, turkey sausage if you are watching your caloric and fat intake or omit the sausage altogether for a meatless meal. 



HURRY! If you haven't entered to win the Table for Two Cookbook yet, you only have until tonight! 

Fettuccine with Sausage Puttanesca Sauce

This sauce has been on my "to make" list for quite some time, but I was waiting for the right moment. You see, my children never particularly cared for Kalamata olives or capers (or as they lovingly refer to them as "deer poop"...yes I know, I have two comedians on my hands here), but I've been adding them into some of the foods I've been making little by little and they have eaten and liked them each time, just not on their own. 

So when I met Joi, from the Joi of Pickles, at a recent craft fair and book signing event, I just had to try her Kalamata olives. These olives were so fresh and the best part, they were already pitted! I figured I'd make a puttanesca sauce with them and also decided to add in some sausage since I had already taken it out of the freezer. This sauce was INCREDIBLY flavorful with the pungent flavors of garlic and olives and the briny, lemon flavor from the capers. 

Fettuccine with Sausage Puttanesca Sauce
1 lb. Fettuccine
Prepared Sausage Puttanesca Sauce

Sausage Puttanesca Sauce
5 Links Italian Sweet Sausage, casings removed
2 tbsp. Extra Virgin Olive Oil
1/4 c. Red Onion, chopped
2 Garlic Cloves, chopped
3 Plum (Roma) Tomatoes, chopped
1 c. Kalamata Olives, pitted and chopped
2 tbsp. Capers
1/2 c. Red Wine (I used a dry Tuscan)
1/2 c. Low-Sodium Chicken Broth
1/4 c. Tomato Paste
Fresh Ground Red Pepper, to taste

Directions: 
1. In a large saute pan, heat 1 tbsp. oil and add the sausage; then break apart using a wooden spoon. Saute until the meat is cooked through and no longer pink. 
2. In a separate pan, heat the remaining 1 tbsp. oil and add in the onion, garlic, tomatoes, olives and capers. Saute until the onions start to turn translucent; then add in the wine, chicken broth, tomato paste and red pepper. Stir well, then add in the cooked sausage. Simmer on low for 10-15 minutes;
3. Boil a large pot of water and cook pasta according to package directions; drain water. 
4.  Pour the thick sauce over the cooked fettuccine and toss; coating all of the pasta. Serves 6. 

Enjoy! 

It will speed up the preparation process if you assemble all of  your ingredients prior to making the sauce by getting all of your chopping done at once and putting them all in a bowl. 

If you're looking for a Vegetarian option, omit the sausage and use vegetable broth in place of the chicken broth. 

Well, this is it. My last post for 2012. I can't believe this year is coming to a close. It's been a pretty exciting year filled with both good and bad memories, but I'm looking forward to what 2013 has in store.  CEK will be taking some time off to spend quality time with family and friends; and enjoy the spirit of the holiday season. I'll be back January 2, 2013 to ring in the new year with more experiments and I hope you'll follow along on my adventures. 

Thank you for visiting Carrie's Experimental Kitchen 

and from our family to yours, we wish you a joyous 

holiday season and Happy New Year!   ~ Carrie

Shared on Weekend Potluck 1/4/13

Gemelli with Italian Sausage, Sun Dried Tomatoes and Creamed Spinach

Today is National Sausage Day so I thought I'd share one of my favorite meals with you. Both of our daughters cheer during the fall season for football which means a lot of last minute, quick dinners are needed. By the time they get home from school, do their homework then head out to practices, it doesn't leave much time for dinner preparation. And no, I still haven't figured out how to cook meals while in transport but I'm working on it! This one is packed with wonderful flavors and only takes about 20 minutes from start to finish. As much as I love fresh vegetables, I like to keep things like frozen spinach and broccoli on hand for quick, last minute toss in's for pasta dishes like this one. Just add a tossed salad and dinner is served! 

Gemelli with Italian Sausage, Sun Dried Tomatoes and Creamed Spinach
1 lb. Gemelli Pasta
1 tbsp. Extra Virgin Olive Oil
6 Links Italian Sweet Sausage, casings removed 
1/2 c. Sun Dried Tomatoes, chopped
1 Garlic Clove, minced
1/4 c. Red Onion, chopped
1 c. Creamed Spinach (I used Seabrook Farms)
1/2 c. Low-Sodium Chicken Broth
1/4 c. White Wine


Directions:
1. Cook pasta according to package instructions; set aside. 
2. While the pasta is cooking, heat the oil in a large saute pan, then add in the sausage. Break it apart and cook throughout until there is no pink left. 
3. Add in the onions, garlic, and sun dried tomatoes and saute until the onions start to become soft; then add in the creamed spinach. 
4. Mix well, then add in the chicken broth and white wine; then let simmer 5 minutes. 
5. Add in the cooked pasta and mix well. Serves 6. 

Enjoy! 

*Tip: For a healthier option, substitute turkey sausage and whole wheat or whole grain pasta. 

Guest Blogger-Homemade Gnocchi with Sausage Bolognese Sauce from Gabrielle Farias (Yes, that's my baby!)

I know. I don't usually post on Sunday's, but we had a last minute request for a Guest Blogger and I HAD to fit her in somewhere! Please join me in welcoming my youngest daughter, Gabrielle, to CEK today. Her real name is Gabrielle, but she also goes by Gabby or Gab. As you will see, we definitely picked the right name for this one. She really created a fantastic recipe. Take it away Gab...

Hi this is Gab, Carrie’s daughter! I am going to talk about some things that my Mom has made in the past year and how she got me to eat real food; as well as share a recipe I created and prepared myself (well, with a little help from Mom!). It all started last year when all I ate was chicken nuggets. Then one day I came home from school and I wasn’t feeling well because my stomach wanted real food. My mom was making steak on the grill marinated in horseradish, salt, and pepper. At first I thought it would taste gross, but my Mom made me try it so I did. I loved it and for once I didn’t want chicken nuggets!!! That was the first real meat I had had all year! (She's exaggerating of course! She also ate real chicken or shrimp. She just didn't like beef or pork because she didn't like to chew it. Ok we'll continue now...)

Then she made lime bars for dessert one night with lemon lime chicken for dinner. It was really yummy. The lime bars were very sweet and tasty, the lemon lime chicken was tasty, spicy, adventurous in your mouth (yes, she came up with this adjective all on her own!) and matched perfectly with the dessert.

One of my favorite deserts is her famous apple pie in our family. It has a little cinnamon spice to it and she uses the sweetest apples picked right off the trees. I also love all of her granola bars, like the White Chocolate Apple Walnut Granola Bar with crushed up walnuts and white chocolate. Yum!!! I made it too..YAY me!!!!  In the winter she makes peppermint hot chocolate. It's like the same thing as normal hot chocolate, but minty and extra chocolatey. For Christmas she lets my sister and I decorate the homemade sugar cookies for Santa. She also makes peanut butter cookies with a Hershey kiss on top it tastes like baked peanut butter cup with extra goodness on top. Finally, my favorite meal for dinner is her corned beef. First she boils it in beer and water then takes it out and spreads Dijon mustard on to and bakes it!

I also wanted to make something to share with you and came up with this recipe idea on my own. It was so irresistible and my mouth was watering after I tried it. It kind of reassembled my personality perfectly. (Yes, I know...I'm in big trouble with this one!) Here is Gabrielle's first recipe creation...Enjoy!

For preparation, I recommend boiling your potatoes first, then while they are cooking, prepare your sauce so you can let it simmer while you roll out the dough. We made this entire meal from start to finish in 1 1/2 hours (and I might add we didn't even start to prepare this until 5:15pm!)

Mashing the potatoes with the fork.

Homemade Gnocchi with Sausage Bolognese Sauce

For the Gnocchi:
4 Medium Sized Russet Potatoes
1/3 Cup Eggs, beaten
1-2 Cups All Purpose Flour
2 Tbsp. Pecorino Romano Cheese, grated
1/2 tsp. Kosher Salt
Prepared Sausage Bolognese (see recipe below)

Boil the potatoes with the skins on until they are fork tender. Do not cool the potatoes. Remove from the hot water one at a time, peel off the skins (carefully, they'll be extremely hot!) and using the tines from the back of a fork, gently mash the potatoes. Repeat for each potato, add to a bowl, then let cool 10-15 minutes. Form the potatoes into a ball shape, form a well and add in the cheese, egg and salt. Next add 1 cup of the flour and gently keep folding all of the ingredients together until it is all incorporated. The dough shouldn't be too sticky. If it is, gradually add more flour as needed. (It all depends on the actual size of your potatoes)

Cutting and "forking" the gnocchi.

Cut into ten pieces. Take one of the pieces and turn it onto a floured board. Gently roll lengthwise forming a log shape the thickness of your thumb. From there, cut into eight pieces (about the size of the tip of your thumb to the first joint). Gently using the back of the fork, make an indentation on the top. 

Gnocchi before it's cooked.

Repeat for all ten segments of dough. Bring a pot of water to a boil. Gently drop in the Gnocchi. They are done when they start floating, approximately 2-3 minutes. Drain the water  or pull them out using a slotted spoon and add the gnocchi to the sauce, gently mixing so not to break the pasta. Makes approximately 11-12 dozen.

(If you aren't going to cook them right away, place them in a single layer on a floured cookie sheet in the refrigerator until you are ready to do so or layer them with parchment paper sprinkled with corn meal and place in a shirt box in the freezer.)

She was just posing for effect(she's a ham that way.
She actually used a separate spoon to taste it. :)

Sausage Bolognese Sauce

1 tbsp. Extra Virgin Olive Oil

6 Links Italian Sweet Sausage, casings removed

1 Scallion, chopped

2 Cloves Garlic

1 Tbsp. Fresh Basil, chopped

3 c. Marinara Sauce (I used homemade but feel free to use whatever you wish)

2/3 c. Asiago Cheese, shredded

Kosher Salt, to taste

Fresh Ground Pepper, to taste

In a large, non-stick saute pan, heat the oil and add in the sausage. Break the sausage apart by using the back of a wooden spoon as it cooks. Once sausage has cooked and there is no longer any pink center, add in the garlic, scallions, basil, sauce and cheese. Mix well, reduce heat to low and simmer for approximately 30 minutes, stirring occasionally. 

The finished product!

Sorry if I made you read too much! I just love food so much my motto is eat sleep and eat again. I hope you enjoyed my guest blog tune in for next time for *Gabby’s guest blog oh yeah* (say in tv singing voice). 

Well I’m out, peace...

Thanks Gab~Love you honey! 

Sausage, Spinach & Mushroom Lasagna, Chinet Bakeware® Product Review & Giveaway!

A couple of weeks ago, Chinet^® contacted me to see if I would be interested in reviewing one of their new products...a disposable bakeware line called  Chinet Bakeware^®. I was THRILLED to say the least because I am already a HUGE fan of Chinet® paper products and only buy their plates when serving on disposable dishes for parties, especially because I owned light colored couches!


The day they arrived I was so excited. I opened the box to find one set of each size along with wonderful packaging, clear instructions, neutral green colors and sturdy disposable bakeware with lids. They were beautiful and are perfect to take along to a party without having to worry about getting your dish back! I couldn't wait to get started to see how this paper product was going to hold up in an oven so I decided to make a lasagna for dinner. 


I didn't have any marinara sauce in the freezer so I opted to make a cream sauce. I didn't want all of the added calories of heavy cream, especially since I was using sausage, so I used 2% milk, then thickened it up with a roux. As for the cheese, I used shredded (since hubby went shopping and couldn't resist the block of fresh grated Parmigiano Reggiano cheese), but you can use grated as well.  The lasagna was incredible, but very rich and had a robust flavor so a small piece with a tossed salad was perfect for dinner. 

As far as the pan...AWESOME! Even after taking it out of the oven the outside wasn't extremely hot to touch, but was steamy and hot on the inside. I would definitely purchase this product, especially now that picnic season is underway. Here is a little information about the bakeware directly from their website.  "Introducing Chinet Bakeware^® baking pans. The first disposable baking dishes that let you take your food from oven to table to freezer to microwave, all in one attractive, non-stick pan. And because it's from the Chinet brand, strength and stability are built in. Bakeware is designed to be sturdy and dependable no matter what you've got cooked up. And not only does it look good, but you can leave it behind without worrying about losing your favorite permanent pan. Made in the USA of 90% recycled material, Chinet Bakeware is finally an idea in disposable bakeware that isn't half-baked."

They come in four convenient sizes in sets of two including the pan and clear plastic lids: Square 8"x8", Rectangular 9"x13", Oval 7"x11" and Oval 7 1/4" x 9 1/4" (just don't put the lid in the oven!)

Sausage, Spinach & Mushroom Lasagna with a Parmigiano Reggiano Cream Sauce
1 box Barilla® No Boil Lasagna Sheets (15)
8 Links Italian Sausage, casings removed
2 Cloves Garlic, chopped
1 - 10oz. Package White Mushrooms, rinsed and sliced
1 - 10oz. Package Frozen Chopped Spinach, defrosted and drained
4 c. Prepared Parmigiano Reggiano Cream Sauce
1 c. Part Skim Mozzarella Cheese, shredded
1/4 c. Italian Seasoned Bread Crumbs


In a large saute pan, add the sausage, break apart and cook until there is no more pink. Next, add in the garlic, spinach and mushrooms and saute until the mushrooms start to soften. Set aside. Using the 9"x13" disposable Chinet Bakeware^®, ladle a thin layer of sauce on the bottom. Next, add 5 lasagna sheets then top with half of the sausage mixture. Add some of the sauce to the top of the sausage, then sprinkle 1/2 cup of the mozzarella cheese. Place another layer of lasagna sheets, the remaining sausage mixture and remaining mozzarella cheese. Top with the last 5 lasagna sheets, pour remaining sauce over the top then sprinkle the breadcrumbs over the sauce. Bake at 350 degrees for 30 minutes or until the top is lightly browned and bubbly. Serves 12-16. 


Parmigiano Reggiano Cream Sauce
3 tbsp. Butter
4 tbsp. All-Purpose Flour
4 c. 2% Milk
2 c. Fresh Parmigiano Reggiano Cheese, shredded
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper
1/2 tsp. Ground Nutmeg


In a medium saucepan, melt butter then stir in flour forming a roux. Add in the milk and whisk until smooth. Whisk in the cheese, salt, pepper and nutmeg and stir until the cheese melts and sauce thickens; approximately 10 minutes. Makes 4 cups


Nutritional Information:
12pp Calories 491, Carbs 26g, Fat 30g, Protein 31g
16pp Calories 368, Carbs 20g, Fat 22g, Protein 23g

AND NOW FOR THE GIVEAWAY! 
Since I received one package of each size, I will send, not one, not two but three lucky readers a sample 2-pack to give this new product a try. Simply tell me what you would make in this new disposable bakeware and comment below. (Don't forget to include your email address if you're not currently a follower so I can contact you if you're chosen as a winner!)


Winner 1: One 2-pack 8"x8" Chinet Bakeware^®
Winner 2: One 2-pack Oval 7 1/4" x 9 1/4"Chinet Bakeware^®
Winner 3: One 2-pack Oval 7"x11" Chinet Bakeware^®


THE GIVEAWAY HAS NOW ENDED. 
Giveaway entries will close on Wednesday, May 2, 2012 at 9pm EST and the winners will be randomly selected using random.org and announced on Thursday, May 3, 2012.  GOOD LUCK! 


I'm also excited to have my Morello Cherry Almond Crisp recipe on their site as well so go check it out!




Disclaimer: I received these products free from Chinet®. All opinions are my own based on my own personal experiences. For more information on Chinet Bakeware^® or where you can purchase this new product locally, visit their website!