I consider myself lucky that my kiddo isn’t a super picky eater. She will eat things like salmon, broccoli, and about as many blackberries as you will let her… but then will suddenly decide that she is “allergic” to cupcakes or the lasagna we had two weeks ago.
She definitely doesn’t get her broad horizons from me. I’ve got a pretty picky palate, but luckily my husband is always up to try new things. He really enjoys lemon caper pasta, so I thought this would be a good chance to test the kiddo as well! I added Van de Kamp’s Fish Tenders instead of chicken to mix it up.
We paired Birds Eye Steamfresh broccoli to go with our meal. Using frozen vegetables is so much faster for me on busy nights. I like to keep a variety in the freezer so I don’t have to worry about sides with our meals! Love that Birds Eye veggies are all natural with no preservatives– and they cook right in the bag, so that’s one less thing to clean after!
- 4 tbsp butter
- 1 garlic clove, minced
- 2 tsp capers
- 2 tbsp lemon juice
- zest from one lemon
- salt and pepper to taste
- linguini pasta
- Van de Kamp's Fish Tenders
In a small saucepan combine all the sauce ingredients over med-low heat. Stir together until butter is melted and immediately pour over prepared pasta. Prepare the pasta and fish tenders as directed on the package. Add sliced fish tenders to the pasta.
To view more of my shopping trip, check out my Google+ album; also see who I think is a hottie and why I suddenly felt old.
Watch for a FSI (free standing insert) for Van de Kamp’s fish tenders on February 13, 2013. Watch for Van de Kamp’s fish tenders and Birds Eye Vegetables food demos at your local Walmart March 7-10. You can also find coupons for Birds Eye or Van de Kamps on their websites.
I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias® and Pinnacle Foods Group #cbias #SocialFabric #FishnVeggies