This post brought to you by Carton Smart. All opinions are 100% mine.
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One of the first things that comes to my mind when I think about the holidays is cooking and baking. So many memories and good feelings are wrapped up in the foods I share with family and friends, just writing about it makes me want to get to work in the kitchen!
I consider myself fairly environmentally conscious—I limit my use of plastic bags, try to use reusable containers, I recycle everything that can be recycled and, overall, I’m very conscious of how my actions impact the environment.
Sometimes it’s a bit disheartening to toss my waste into a recycling bin, only to see a dirty trash bin overflowing with goods that could have been recycled. It makes me wonder if my actions are doing any good at all. Then I’m reminded that I’m definitely not the only one recycling. As an individual, my actions feel small, but, when multiplied, those small decisions add up.
Tetra Pak’s carton packages are designed for maximum efficiency and environmental friendliness, and their designs make those smart little decisions even easier. Here are just a few reasons to choose products in Tetra Pak cartons:
- Tetra Pak cartons are made of 70% paper, which is a renewable resource.
- Tetra Pak cartons are recyclable and use 1/3of the packaging compared to cans. They ltimately result in 60% less landfill waste than cans.
- The cartons are reclosable, meaning you can use what you need and save the rest for later. It also eliminates using another container to store the excess!
- The unique packaging process preserves the flavor and nutrients in food without using preservatives.
There are so many fantastic foods packaged in cartons that can be used to Become Carton Smart when preparing holiday meals. Two items that surprised me when I saw them were Pacific Foods jellied cranberry sauce and Pacific Foods Organic pumpkin puree. I had no idea either one of these came in anything other than a can!
This year, my family and I are heading to my sister’s for Thanksgiving. My sister and I are close and we both love to cook, so I’m more than happy to bring a ton of ingredients and spend the day cooking and preparing for Thanksgiving dinner alongside her. In years past, I’ve made a fabulous stuffing that’s a mix of cornbread, white bread, veggies, herbs and chicken broth. If I make it this year, I’ll be sure to buy Pacific Foods chicken broth that comes packaged in Tetra Pak cardboard rather than a can.
Cornbread Stuffing Recipe:
Cornbread Stuffing Recipe Ingredients:
- 1 Pan Of Cornbread (homemade or made from a mix), in 1-inch cubes
- 1 16oz loaf French Bread, in 1 inch cubes
- 1 stick butter
- 1 medium onion, diced
- 4 stalks celery, chopped
- 4 cups Pacific Foods No Sodium chicken broth
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- 1-2 teaspoons dried rosemary, chopped
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
Cornbread Stuffing Recipe Preparation Instructions:
- Spread the cubed cornbread and french bread out on two baking sheets and let dry overnight. (I put them in my cold oven because I hate letting food sit out).
- Melt the butter over medium heat in a large skillet. Add the onion and celery and cook until the onions start to get soft and translucent.
- Add chicken broth and bring to a boil. Remove from heat and add basil, thyme, rosemary and half of the chopped fresh parsley. Stir until combined.
- Place dried bread cubes in a large bowl and mix them up a bit. Gradually pour the broth mixture into the bread, tossing as you go. Keep gradually adding the broth mixture until the bread is fully moistened. Add salt and pepper to taste. Place in two greased baking dishes and bake at 350 degrees for 20 to 25 minutes, until golden brown on top.
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To enter the giveaway, visit CartonSmart and leave a comment below sharing your “small smart” recipe that uses ingredients in cartons OR a smart entertaining tip that produces great tasting food with little waste.
Note: Izea (the facilitator of this blog post) is hosting this giveaway, so please see the official rules here: https://socialspark.com/carton-smart-rules.
Elizabeth C says
Pacific makes a WONDERFUL cream of chicken that I use in Chicken Pot Pie to replace any canned products. Not only does it taste SOOO much better, its better for you, NO BPA and produces less waste!
Lilly Campagnol says
I like to use cartons of pumpkin puree to make quick, healthy breakfasts during the busy holiday season.
Mahdi says
I love using Pacific tomato soup as a base for my hearty tomato soup. Just throw in some noodles and veggies and there you have it!
Lisa Brown says
Carton pureed pumpkin is perfect to use in a pumpkin spiced smoothie, or to use in a pumpkin cheesecake.
Mami2jcn says
I use chicken broth from cartons to make homemade chicken noodle soup!
annmarie mccormick says
all of these great ideas! love chicken broth on rice and chicken!
Jessie C says
We like using carton miso broth to make quick noodle tofu soup.
Christina Kagarise says
I use chicken broth for stuffing, soup, rice and mashed potatoes
Katy P says
I love to buy the milk in cartons from Horizon- I have never used them in a recipe- but it would probably be good in mashed potatoes
happymomc says
I use chicken/beef broth for soup, curries and flavoring rice and veggies!
Alissa Farias says
Cartoon pureed pumpkin! Love it in so many holiday treats!
SusieQTpies says
I love the pumpkin carton pumpkin puree and use it all fall and winter to add extra veggies to our food. I also mix some up with half and half, vanilla, pumpkin pie spice and a tad bit of sugar to make home made coffee creamer. So tasty & fresh. – susie
Sharon says
my favorite vegetable soup recipe uses all natural vegetable stock from a carton. i make it primarily with cabbage, carrots, leeks, lima beans, and rice.
Julie says
I use chicken broth from a carton in my stuffing
DESIREE H says
i use the Pacific chicken stock to make my chicken and dumplings!! It is SO Good! I love that it is organic, too. Thank you so much!
Ashley - Embracing Beauty says
I use chicken broth in soups and a few casseroles. I love it!
Cassandra Eastman says
I use cartons of chicken stock to make homeade Chicken Noodles and Mashed Potatoes!
Amanda Hackney says
I like buying chicken broth and tomato in the cartons rather than cans.
Patricia Donohue says
Where to start so many things can be made. I probably use the stocks the most. Soups and rice. Such great flavor.
jenn says
I use pureed pumpkin in a carton to make a low.calorie pumpkin dip. Yummy!
Adrienne says
The holidays are a great time to bring out the “good” china, silver, and glassware that we never seem to remember to use. Saves on the waste of paper plates and plastic ware. We mostly use cloth napkins year-round which saves on paper waste (and helps teach table manners to our children, we hope).
Tayler says
I use the chicken broth from a carton to make my stuffings and soups! 🙂
shawna says
I love to use chicken broth in baked potato soup this time of the year.
Christina Kagarise says
My dad’s cancer diet calls for a lot of broth that we always buy in cartons
Kortney Lah says
My mom takes the ham bone from Christmas dinner and boils it letting all the excess fall off into a big pot of ham and potato soup! So yummy!
Sharon says
i use cartoned vegetable broth to make soups from seasonal winter vegetables — carrots, cabbage, leeks, etc.
Jennifer Rote says
I use chicken broth from a carton in my mashed potatoes.
wildnmild4u at yahoo dot com
LAMusing says
For Pumpkin Apple soup I use cartons of pumpkin puree and chicken broth, add sauteed apples and onions, and a little candied ginger. Simmer to deliciousness. I usually make gingerbread croutons with it.
Norma says
I use a carton of chicken broth to make turkey noodle soup with leftover holiday turkey.
Suzanne K says
I just saw a recipe for a Pumpkin Cheesecake! This would be perfect for the Pumpkin carton, just combine 3/4 cup of the pumpkin with no-bake cheesecake and some pumpkin pie spice and voila!
Jodi C says
I use chicken broth in a carton for my homemade soups.
Tamar says
I use chicken broth and coconut milk in many of my stews.
Carolsue says
I thought I had entered this already, but I don’t see my comment, so I will submit my recipe again.
I make After-Thanksgiving (or Christmas) Turkey Tortilla Soup:
3 cans of Rotel, 2 cans Mexicorn, 2 can black beans drained, 1/2 pkg taco seasoning, 2 cups leftover shredded turkey & a carton of chicken broth
This uses cartons AND leftover holiday turkey to save waste!
Christine says
chicken broth from cartons to make homemade chicken soup
LAMusing says
I make Apple Pumpkin soup with cartons of pumpkin puree and chicken stock. Add sauteed apples and onions and a little candied ginger.
Kathleen says
chicken broth for chicken noodle soup and gravy
kport207 at gmail dot com
Jennai says
Here is my recipe using cartons
Strawberry Coconut Water Smoothie:
2 Cups frozen strawberries (1) 11.1 oz. carton Cocozia coconut water, 1 Tablespoon ground flax seed, 1-2 Teaspoons honey
Doug says
I always like to do a half ham. There’s so many ways to serve it at a party, from appetizers to main course or do-it-yourself on rolls, then the leftovers go into sandwiches, grilled cheese or scrambled eggs. Finally, the bone goes into the freezer to make bean soup later, and even that makes so much that I freeze some for the next cold snap.
joseph gersch says
i use cartons of chicken broth with cous cous pine nuts and dried cranberries
Shannon says
Why toss your pumpkin after Halloween?! Roast the seeds and the flesh. It makes me sick to see all of that wasted food!
Catherine L says
I always use carton chicken stock for my Southern style homemade chicken and biscuits.
Crystal F says
We could use the Pacific Natural Foods Organic Cream Of Chicken Condensed Soup in our chicken and dumplings. We haven’t tried it yet but will be looking for it the next time we make them. Thank you!
Danielle F. says
Whenever we make a Turkey in my house whether it be for Thanksgiving or another holiday or just to make since we like it a lot, almost nothing goes to waste. The leftovers are used to make sandwiches for the next few days and the bones/carcass is used to make a delicious broth/soup.
Trisha W says
My mom likes to use chicken broth in a carton to help prevent drying out when reheating left over turkey.
Bert says
My smart entertaining tips:
* When having a party serve finger foods
* Forget about disposable plates, cups, utensils
* Use your party food leftovers as part of your everyday menus
Kasey@AllThingsMamma says
I LOVE Chicken Broth in a carton. Pacific Chicken Stock is perfect!
Haley says
My entertaining tip that has come in handy many, many times is that if someone spills red wine on your light colored carpet….you can pour a little white wine over it and the reddish color will disappear.
Then, you just dab up the moisture with a towel.
It has saved the carpet at many a family gathering, I can tell you!
Briana says
I like to use the smart stock chicken broth to make my chicken & noodles! I love not having a bunch of trash!
Susan says
Pacific tomato soup would be great for my homemade soup, I am sure it would be wonderful!
Jennifer Quillen says
I actually use Pacific foods in cartons all the time! I use their organic chicken stock, cream of chicken soup and cream of mushroom soup with shredded chicken and a little instant rice to make a very easy casserole on busy weeknights!
Karly says
I love the Pacific French Onion Soup – with a few croutons and some swiss cheese under the broiler, it makes for a great weeknight meal.
Jennifer Garza says
I’ve tried the pureed pumpkin and it’s amazing! Love the products! Thanks for an awesome giveaway!
Tawni says
I love the Pacific stocks – it seems I’m stocking (heh – did you catch that little pun?) up every time I go grocery shopping this time of year. I just finished making three different soups, so my recycling bin is full of cartons (and my freezer is stocked with yummy soups!). Organic is a plus – and the recyclable cartons are a plus. And the cartons are so much easier to store in my pantry. One of my favorite afternoon pick-me-ups is 1/2 mug chicken or vegetable stock, 1/2 mug hot water, and a dash of hot sauce. Keeps me warm in these winter months and enhances my ability to fight all those viruses going around this time of year.
Melissa Roach says
I like to use Chicken Stock when I make my Gravy for Biscuits & Gravy, or when I make my Spanish Rice. It gives them both just the right amount of flavor with no salt to bog it down.
Sheri Miller says
Makes the best Chicken Pot Pie!
nicole @nicky_olea says
I’ve actually never tried this brand, but found this recipe on their Pinterest page I now MUST try! I would totally try their pumpkin and chicken soup for a surley scrumptious Harvest Bisque!
Brandy Nelson says
I made a wonderful pumpkin cheesecake using the pureed pumpkin recently! So fresh tasting, and no icky chemicals!
Stacy G says
I use chicken broth from cartons to make our family’s favorite chciken dish and a few different soups!
Sunny C. says
I love the Pacific chicken stock! Use it in everything from soups to sauces to purees. Used it over Christmas for a delicious candied yams recipe that has maple syrup and a splash of maker’s mark. So yummy!
Nicole says
I always keep Pacific chick stock on hand both for everyday use and entertaining! Not only is it great for soups, but I use it for risotto, enchilada sauce, and all sorts of other recipes!!
Priscilla says
I love the chicken stock in cartons, much faster and easier than cans!
Kiersten @ OMV says
I try to plan out meals that use some of the same ingredients so I don’t have to waste excess packaging or ingredients. So if I was making a dinner recipe that used rosemary, for example, I might make an appetizer that uses rosemary too.
Deb says
I love their products!!! I made cranberry crumb bars with their jellied cranberry sauce….love it!!
Leah H says
I like to use box soups as bases and then throw in leftover veggies and meats for great soups. They freeze well too!
Maria says
I use Chicken Broth in a carton to make chicken soup.
Emma says
I make chicken chili with the chicken stock. Love the cartons!
musingsfromme/jill says
I use chicken stock for crockpot recipes. Much as I love using paper products when entertaining, I try to use my dishes to save on waste.
Meredith Carroll says
I use organic chicken broth from a carton in most recipes that call for water. It adds a little protein and a lot of flavor.
Jason H says
We like chicken broth from a carton because you can use as much or as little as you want without waste, unlike a can!
Laurie says
I use their chicken stock in my stovetop chicken pot pie and with my slow cooked chicken breasts. It tastes so much better.
Emily High says
From Milk, Chicken Broth, or Protein Shakes- I only buy the tetra pak cartons.
Alan says
Love the earth friendliness of the cartons. the stock cartons make for great soup.
Alison says
I just love using cartons because I feel like it’s better for my body than using cans!
Heather Giancola says
I appreciate the packaging…especially because I love keeping their Chicken Stock on hand…to add in place of water to recipes…or tomake a quick soup for lunch. So nice to have a mug of chicken broth during the cold and flu season!
Holly says
I use Pacific’s Cream of mushroom soup in the carton to make smothered chicken. YUM!
Jen says
I love to use carton chicken broth as a base for crockpot meals. My favorite is an italian chicken – chicken, broth, veggies and some seasonings. Yum and easy!!! Thanks for the chance, fingers crossed.
Tricia says
I would use the pumpkin puree to make Pumpkin Pie Dump Cake. It is so much easier than pumpkin pie and everyone tells me that they love it!
Pumpkin Pie Dump Cake
Ingredients:
15 0z. pumpkin puree
12 oz. evaporated milk
3 large eggs
1 cup sugar
3 tsp. pumpkin spice
1 box Spice Cake Mix (yellow can also be used)
1 cup butter, melted
Preheat oven to 350 degrees. Spray a 9×13 baking dish with nonstick cooking spray. In a bowl combine the pumpkin puree, evaporated milk, eggs, sugar and pumpkin spice until well-combined. Pour the mixture (which looks like pumpkin pie filling) into the prepared baking dish. Sprinkle dry cake mix on top and then drizzle with the melted butter. Bake 55-60 minutes.
Sarah Gibbons says
This may sound strange but the Pumpkin Puree is actually really tasty when you add it to a batch of pancakes! I just add about 1 cup to the mix before it’s cooked and then make my pancakes. Super delicious and good for you!
Henrietta Newman says
I love using cartons of chicken stock to make easy chicken and dumplings in the crockpot! I throw in a couple of chicken breast, carrots, celery, onion, fresh herbs like sage and rosemary (dried works, too) and then cook on low for 8 hours. An hour before serving, I add a tube of refrigerator biscuits — they puff up and make perfect dumplings, when I’m short on time.
Sara Lehman says
I love the pureed pumpkin cartons, I add pumpkin to pancakes- how yummy!
Ellen Eide says
I use the chicken broth to cook my noodles and rice (intead of water). Adds great flavor.
Rachel says
I love using Pacific stock when cooking rice. But, truthfully, i love it because it is gluten free and that makes a huge difference in my world.
Great review and great giveaway.
Thank you!
Candace says
I’ve actually used the chicken broth before. My husbands family has a super easy recipe that goes back many generations that simply includes boiling macaroni noodles in chicken broth, then adding salt and a lot of pepper. It will kick a cold out of your body real quick 🙂
Miranda Parker says
A staple I keep in my pantry that comes in a carton is chicken broth.. I like to use it to make chicken and rice by boiling my rice in the chicken stock rather than water.. saves water and has wonderful flavor!
Angela D. says
I’ve never seen the pumpkin in a carton before but I’ll be on the lookout for it next time I make my Pumpkin Spice Cake.
Whitney @ It's Gravy, Baby! says
I use chicken broth to make chicken and dumplings. One of our favorite comfort foods!
Robert says
I use chicken broth in cartons for crock pot recipes.
Laura D says
I use Chicken Broth cartons in many recipes but one of my favorite is Chicken + Noodle Casserole, so easy to make and yummy!
Sarah Barrand says
Followed and tweeted on twitter https://twitter.com/athriftymom/status/417724837168041984
Sarah Barrand says
Followed on Pinterest
Sarah Barrand says
Went to the CartonSmart site…. Love the Chicken broth, makes quick and easy but healthy soup both on the stove top or crockpot. Just add fresh veggies, and your good to go!
Caryn B says
I only use cartons of Vegetable Broth for soups and rice dishes. I worry about the BPA in cans
Jessica says
I use Carton Chicken Stock in my Crockpot Buffalo Chicken. Thanks for the awesome giveaway!
Kim @ What's That Smell? says
I love the pumpkin in the Tetra Pak cartons! I like to make my sugar and grain-free pumpkin cookies with it. They are really easy to make and the pumpkin is the main ingredient!
Amanda C says
I use chicken broth from a carton to make rice, soups, and more.
Brooke Kupcho says
Switching to cartons reduced my broth/stock waste. I love to just put the carton in the refrigerator when done, and use the rest later. Also, I like the cartons because I don’t need a can opener.
I love the carrot ginger flavor. It’s easy to mix with rice or cous cous.
Gaby B says
I use chicken stock from the carton when cooking my rice and to cook the veggies in for my stir fry.
Kasey Trenum says
I love to use chicken broth from a carton in my cheese grits. So yummy and delish!
Connie Seattle Mom Blogger says
We used the Pacific Chicken Stock on Christmas Day. My son used it in place of milk in mashed potatoes. I used their Jellied Cranberry Sauce on my Tofurky (so amazing!).
My tip? Use stock to poach chicken breasts for a more flavorful chicken. Then shred or cut into chunks and use it on salads, add to spaghetti sauce and noodles for quick chicken spaghetti, or add mayo, celery, salt, and pepper for a tasty and juicy chicken salad.
Yolanda Machado says
I love Pumpkin puree! We use it to make muffins, breads and pancakes all year long :).
Cherice says
Chicken broth is great in our white chicken chili. Just throw in some green chillies, taco seasoning, leftover chicken (or turkey) and white beans!
Katie says
I use carton chicken broth in my stuffing in place of water – adds lots of great flavor!
Jennie says
Pacific Chicken Broth in my Chicken Pot Pie is amazing…in fact, it’s my family’s favorite meal! 🙂
Susan Smith says
I use cartons of chicken stock to make gravy, chicken and noodle soup, chicken and dumplings and sweet and sour soup
Melanie Aldridge says
I use carton chicken broth to make my Crockpot potato soup that is incredibly easy and delicious!
You need:
– 1 carton of chicken broth
– 2 cans of cream of chicken soup
– 1 can of cream of cheddar soup
– 16oz bag of hashbrowns
– packet of soup thickener (optional)
Pour everything into the slow cooker. Cook on low for about 3-4 hours to get everything melted together. No need to stir. Add soup thickener per the directions on the packet or within the last hour of cooking.
Serve with bacon bits, sour cream, chives, and shredded cheese.
DELICIOUS! I’ll have to checkout the Unsalted Chicken Stock that you mentioned above next time I make this. Thank you so much for your work on this giveaway! Happy New Year!
Amy says
I haven’t tried this product, but I will definitely look for it next time I’m in the grocery store. I like products that use less packaging materials, and love that these are also organic! I have been trying to cut back on waste by using less disposable items like paper plates, napkins, baggies, grocery bags…etc.
Vanessa says
I use cartons of pumpkin puree to make quick no bake pumpkin pie this holiday season. It’s like pumpkin pie in a jar. Thanks for the giveaway.
Lisa Thompson says
I use Pacific tomato soup and Pacific chicken stock as the base of my creamy tomato soup. Then I add buttermilk and if I have some around, I add extra tomatoes as well! Totally delish!
Heather Schisler says
I love to use Pacific Chicken Stock in my Mashed Potatoes. Put your potatoes in the Crock Pot with Chicken Stock and then cook on High for 3-4 hours. Blend the liquid into the potatoes and add 1 8 oz. Cream Cheese for PERFECT Mashed Potatoes in the crock pot!
Sara says
We use chicken broth for so many different things! My son loves Tomato soup with or without extras added to it!
Kristy H says
I use chicken stick as the base for chicken wild rice soup. Boil chicke, veggies and rice in it, then add thickener and cream. So good on those cold winter days!!
Emily High says
Chicken Tortilla Soup Recipe
2 rotisserrie chicken breasts (cooked- usually what I have leftover)
1 can rotel diced tomatoes with mild green chilies
Or cut up a bunch of garden tomatoes with a jalapeno.
1 Large box Swanson chicken broth
1 small diced onion
1 minced garlic clove
2 stalks diced celery
1 roughly chopped red bell pepper (if desired)
salt & pepper
9 -12 corn tortillas
2 cups shreaded Mexican blend cheese
In a stock pot add diced chicken and all other ingredients except the tortillas and cheese. Bring to a boil.
Cut tortillas into strips, brush the tortillas with oil and bake until crispy.
Top soup servings with tortilla strips and cheese.
Enjoy.
Diane baum says
I saute carrots, onions, mushrooms in oil-add your chicken broth, a pinch of garlic and homemade noodles from egg and flour
Mickey Coutts says
I use vegetable broth in cartons like this as a base to a lot of our recipes. I love that it helps cut down on waste!
Colleen says
I make a chili that I love and I use chick broth in a box
Colleen says
Didn’t know if you need the whole recipe
3 cups chopped yellow onions
1 pound lturkey sausage (I use Jennie-O Sweet)
28 oz can of diced tomatoes ( I like to get the ones with jalapenos I love my chili spicy)
15 oz can of dark red kidney beans (rinsed and drained)
15 oz can of pinto beans (rinsed and drained)
10 oz, low-sodium chicken broth
2 Tbsp chopped garlic
2 Tbsp chili powder (I usually add a little more for good measure)
1 Tbsp fresh oregano or 1 tsp dried
1 tsp ground cumin
1 tsp mustard powder
Jalapenos (if desired)
Instructions:
Coat frying pan with cooking spray. Cook onions over medium-high heat until soft or just starting to brown. Add ground turkey and/or sausage and cook until no longer pink. Transfer into a dutch oven or crock pot (I like to use the crock pot and let it cook for a while). Add tomatoes, kidney beans, pinto beans, broth, garlic, chili powder, oregano, cumin, and mustard powder. Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 20 minutes. If you are using a crock pot you can just put it in and let it cook/simmer until you are ready to eat.
Emilie says
I love all these great ideas! I absolutely love using our chai tea from a carton for some delicious chai lattes but I like the idea of using so many other products this way! Of course we love chicken broth from a carton as well and use it in everything from stuffing to soup. Yum!
Greg says
I rely BIG TIME on the chicken broth when doing pulled pork in the slow cooker. I know it probably sounds weird, but it makes a huge difference in both taste and tenderness.
Megan Russell says
I use carton chicken broth to make chicken spaghetti!
Kat B. says
I use the Pacific chicken broth in my chicken and rice recipe. Super easy, 2lbs of boneless chicken and two boxes of chicken rice. I add the chicken stock instead of water and it tastes fresh and delicious.
Jen says
I use the chicken broth cartons for crockpot potato soup and the beef stock carton for Rachel Ray chili mac!
Crissy says
Chicken broth in a carton is a staple in our home. We always use it when making different soups or sauces.
Rachel says
I use the stock to make soup and even flavor rice. I love that it is organic and leaves less waste.
Lee Allport says
I personally use Almond Milk in Tetra Packs for almost everything but smoothies are a big one. It gives a sweet taste and no one knows the difference. Yum!
Another one I love is using black bean soup from cartons to use to make another type of black bean soup. Sounds weird I realize, but you take one carton of black bean soup and puree it, and add it to another carton of black bean soup and it makes a great texture and fills you up even better.
Lee 🙂
Kim L says
I use cartons of chicken stock for all my recipes. I love the packaging because it preserves the flavor and nutrients.
Hanan says
We use the Pacific brand broth in sauces and soups all the time!
Rachel says
I used a carton of Pacific organic chicken broth just tonight! Made a delicious, grain-free and clean Spicy Chicken and Butternut Squash Stew; healthy, simple AND delicious!!!!!
Katrina says
I use leftover chicken and freeze to make soups. Adding chicken broth to the base really amps up the flavour.
Brandon says
One of my favorite tricks to minimize waste involves leftover cubed cheese. You can melt down excess cheese after a party and add a little white wine for a delicious appetizer… in it’s second life!
Tricia @ Night owl mama says
My smart entertaining tip to serve finger foods that every one loves and never over buy. You’ll eliminate over purchasing and waste. Inviting guests to bring a dish if they like also helps with a variety of dishes to pass around
Debi says
I love making pumpkin waffles with the pacific pumpkin puree
Carissa Pelletier says
Thanksgiving Anytime (Grilled Turkey Roulade with Cranberry Sauce)
Butterfly and pound a raw turkey breast flat with a mallet. Split one container of Pacific Foods Chicken Stock. Measure out the amount of liquid directed for use to prepare box of stuffing. Combine the rest of the chicken broth with 1/4 cup of sugar to create a brine and soak turkey breast for 30 min to 1 hour.
During this time, prepare the stuffing with the conserved broth. Stuff the turkey breast with cooked stuffing (roll or fold in half) and grill on high heat, uncovered, for 6-8 minutes or until all surfaces turn caramel-brown in color and the turkey is cooked through.
Slice stuffed turkey breast and serve with Pacific Foods Jellied Cranberry Sauce. Enjoy!
Meghan Finley says
I make soups to use leftovers and it’s usually a good party tip for a cold day. Also use up cheese and crackers for appetizers.
Leslie D. says
We love using Pacific broth in our soups, sauces, and gravies. One of our favorite soups is French Onion soup. It is so easy to make at home and gets lots of oooos and ahhhhs from company. Happy New Year!
Deb C says
To make an extra-rich and flavorful homemade gravy for chicken or turkey, I boil inexpensive chicken parts in carton broth. It turns out fabulous and I get lots of compliments on my gravy.
Dusan Slepcevic says
Whether you are baking a pumpkin pie, adding pumpkin to a cheesecake recipe or even making doggie cookies with pumpkin puree, always use carton puree pumpkin as besides being eco friendly, it does not have that nasty tinny taste that canned pumpkin puree has. Always substitute! You’ll be glad you did!
Erica C. says
I think the best is cut up veggies with dip.
Maria says
I love using the carton. Easy to open and quick clean up.
Dianna @ Oy Vey a Day says
I use organic veggie broth in a carton to make my vegetable soup. It is DELICIOUS, and it is also a great way to use up “leftover” veggies. You can toss in whatever you have, so you don’t end up throwing away the 2 carrots or 1 stalk of celery that you never used.
Jennifer H says
Chicken broth for sooo many recipes including chicken bakes and chicken/veggie/rice dishes.
Heather Smith says
I use cartons of vegetable stock instead of chicken broth in my homemade “faux” (yes… fake) chicken pot pie for the vegetarians in my house. They ask for it every holiday… as the meat eaters enjoy their turkey, my veggies enjoy a healthy pot pie.
Ashley says
Every year we use Chicken broth for our turkey stuffing – yum!
sommer @greenmom says
As an eco-friendly blogger I prefer to use products not in cans or that aren’t lined with BPA but I’m human and this can be hard to find. Not with Pacific! I use pumpkin in my cakes, puddings, soups and more! I love to use the pumpkin puree with cream cheese and make a great dip for apples.
Wendy says
I love chicken broth and use it probably 3 times a week. I use to when I make quinoa, for quick soups, boiling noodles, all kinds of things! Thanks so much!
Wendy says
MY favorite quick recipe is to use leftover chicken (roast 2 at a time to have plenty for the week and use less fuel to roast them!), egg noodles, chicken broth, fresh parsley, and lemon juice for a quick and easy soup. We eat this at least 3 times a month!
Melissa says
I’d love to make Pumpkin Spice Muffins or a smoothie with the carton pumpkin purée!
Amanda Sakovitz says
My recipe is chicken noodle soup with pepperoni and I use cartons of chicken stock.
Marci Loehner says
I have been using carton Tomato Sauce the past month for my homemade spaghetti sauce and chili recipes. For the spaghetti sauce I brown 1 – 1/2 lbs of hamburger with 1/2 a diced onion and 4-5 cloves of garlic. I then add in about 1 1/2-2 c tomato sauce, lots of seasoning (salt, pepper, basil, oregano)…so delicious with organic noodles! Thank you for the chance…I’d donate to our local Food Pantry who has been supporting about 130 families every month.
Kim H says
I use carton stock – Chicken- in my tortilla soup
ky_grandma40@yahoo.com
Emily Roemmich says
I usually buy the things we use a lot in bulk so there is less packaging. I do that with food and cleaning supplies. I have seen the cartons before, now I will make it a point to buy them!
Lisa Samples says
Pumpkin pie is super easy using the organic pumpkin puree. Just add eggs, spices, carton of puree, and put in a pie shell for delicious yummy pie!
Peter G says
The chicken broth from cartons to give flavor to my chicken breasts before I bake them and put them over a rice dish I make.
Sarah Z says
Crispy Chicken Thighs with Pasta and Pesto
3 1/2 to 4 lb. skin-on, bone-in chicken thighs (about 7 thighs) $
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
1/2 teaspoon paprika
2 teaspoons vegetable oil $
8 ounces cellentani pasta
1 cup chicken broth $
Arugula Pesto
1. Preheat oven to 400°. Sprinkle chicken with salt, pepper, and paprika.
2. Heat oil in a 12-inch cast-iron skillet over high heat until oil just begins to smoke.
3. Place chicken in skillet, skin sides down; reduce heat to medium-high, and cook 15 minutes. Transfer chicken to a plate; discard drippings.
4. Prepare pasta according to package directions. Toss with chicken broth and 3 Tbsp. Arugula Pesto. Add pasta mixture to skillet. Place chicken, skin sides up, on pasta.
5. Bake at 400° for 25 to 30 minutes. Dollop with additional Arugula Pesto.
Yum!
Thomas Murphy says
I use chicken broth in a container for my mom’s stuffing recipe.
RICHARD HICKS says
I like to make a tasty chicken casserole with chicken broth
Stefanie says
I made pumpkin pie this year with pumpkin puree from Pacific.
Harmony B says
We use carton chicken for everything, soup, mashed potatoes etc
Jacklyn lauren says
2 tablespoons butter
1 1/2 teaspoons dried thyme
Coarse salt and ground pepper
4 bone-in chicken breasts
1 medium onion, finely chopped about 1 cup
1/2 teaspoon dried sage
2 cups chicken broth from carton
1 cup cranberries from carton
1/4 cup sugar
1 teaspoon cornstarch (mixed with 1 tablespoon water)
Preheat oven to 450 degrees. In a small bowl, mix 1 tablespoon butter, 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub evenly under chicken skin. Place on a rimmed baking sheet; roast skin side up until skin is golden brown and meat is cooked through about 25 minutes.
Meanwhile, melt remaining tablespoon butter in a large saucepan over medium heat. Cook onion, stirring occasionally, until golden, about 8 minutes. Add sage and remaining 1/2 teaspoon thyme; cook 1 minute. Add broth; simmer until reduced to 1 1/2 cups, 10 to 15 minutes. Strain mixture; return to saucepan.
Add cranberries and sugar; boil until berries burst, 5 to 8 minutes. Whisk in cornstarch mixture; return to a boil. Cook until slightly thickened, 1 to 2 minutes. Remove from heat sauce will thicken as it stands Season with salt and pepper. To serve, spoon sauce over chicken.
Karen D says
I use chicken stock from a Tetra Pak to stretch my gravy when I make a roasted chicken or turkey. Simply make the gravy with pan drippings and thicken with cornstarch (I have celiac, so no wheat here) and add stock as necessary to stretch the gravy to feed more people.
Mihaela Day says
I use chicken stock in soups, stews, and roasts
Lori M says
We love the Pacific All Natural Poblano Pepper & Corn Chowder and want to try their other soups soon!
Sherry Conrad says
I use the stock to make soups, stews, chilis, lentils and beans. The pumpkin is also wonderful in chili.
Francine Anchondo says
I like Baked Margarita Spaghetti Squash recipe
susan smoaks says
My smart start recipe uses a carton of chicken broth to make an easy chicken pot pie.
CharityS says
I use beef broth in my sausage & soup dish.
Charity Slepcevic says
I like to use the vegetable broth in a box when making soups. It’s a super easy way to jump start the soups and makes a delicious low sodium soup. Besides, the boxes are much more eco friendly!
lauren knott says
I use chicken broth and salsa in the crock pot with chicen. It makes yummy burritos.
Carl White says
I buy the milk in cartons from Horizon for use in several recipes. My kids love the mashed potatoes I make with almost every meal.
Sand says
Beef stew uses cartons and leaves no waste.
Beverly Metcalf says
I use the chicken stock in homemade chicken and egg noodle soup. I just boil a chicken breast until it’s done or use a leftover one that is already cooked. Remove the bones and skin and take all the meat and cut it into small pieces. Chop up a few carrots and celery stalks and cook in the chicken stock until done, then add egg noodles and the chicken pieces and cook until the egg noodles are done. Makes delicious chicken soup.
Brian E. says
Thanks for the giveaway…we make a Soy & Almond Milk Eggnog using soy & almond milk from cartons; various recipes online to experiment !