Country Crock Recipe Makeover and Sweepstakes

Do you ever wonder how you can encourage your family to eat better, and really enjoy it? Recent USDA guidelines suggest that half your dinner plate should consist of fruits and/or vegetables.    I was recently invited by Country Crock to make over a meal that is a family favorite at our house in a way that incorporates more vegetables and less saturated fat.  I picked a yummy recipe from my mother-in-law (Family Feasts, page 106) and used Country Crock instead of the butter in the recipe.

I am a die-hard butter-lover and honestly didn’t expect the recipe to turn out quite as good with Country Crock. And truth be told, while cooking, I could tell that the Country Crock churn style spread smelled a little different than butter would have– enough that I wondered how the final product would turn out. But the recipe turned out just as good as usual– everyone gobbled it down and wanted more. I served it over rice.  Then I added steamed broccoli and fresh cherry tomatoes on the side. Broccoli is a veggie that most of the kids at our house enjoy.  And who can complain about the yummy sweetness that resides in freshly picked cherry tomatoes?



Grandma’s Mushroom Chicken
Several times when my children have spent time with my sweet mother-in-law, she has served them this easy chicken dish. They all love it, even the mushroom-haters. Here’s the recipe if you’d like to try it.

Serves 6
Prep Time: 1 hour 15 minutes

1 medium-size fryer, cut into 10 serving pieces, or 2 to 3 pounds bone-in chicken thighs
1 medium onion, minced
1/4 cup all-purpose flour
2 cups chicken broth
1 teaspoon curry powder
2 cups sliced fresh mushrooms(or 2 small cans, drained)
1 cup shredded sharp cheddar cheese

1. Preheat the oven to 350 degrees. Remove the skin from chicken pieces. Place pieces in a baking dish that can fit them all in a single layer.
2. In a medium-size skillet over medium heat, melt the butter (Country Crock). Add the onion and cook until onion begins to soften, stirring a few times. Sprinkle the flour over the onion and stir. Add the broth and curry powder and simmer until the mixture begins to thicken. Add the mushrooms and cheese, stirring until the cheese blends in. Pour the sauce evenly over the chicken. Bake until the chicken is cooked through, about 1 hour.


If you try this recipe, I’d love to hear what you think of it.  Or if you’d like, tell me how you encourage your family to get their daily share of fruits and veggies. And here’s some really fun news: each comment posted will be an automatic entry into a random drawing for a chance to win $100 gift card.


No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

a)      Leave a comment in response to the sweepstakes prompt on this post

b)      Tweet about this promotion and leave the URL to that tweet in a comment on this post

c)       Blog about this promotion and leave the URL to that post in a comment on this post

d)      For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older.  You may enter between August 24 – September 30th. (NEW EXTENDED DEADLINE!) Winners will be selected via random draw, and will be notified by e-mail.  You have 72 hours to get back to me, or a new winner will be selected.

The Official Rules are available here Promotions & Prizes Page


Note:  I was compensated by Country Crock for this post.  Country Crock will also be providing the gift card to the winner of this sweepstakes.  The opinions posted are my own.


  1. Mmm! I have that recipe marked in my book as “TRY!” but hadn’t gotten to it yet, adding mushrooms to my grocery list! 🙂 Thanks for hosting a sweet giveaway! I grew up in a house where those empty brown Country Crock tubs stood in for tupperware 🙂

  2. Retweeted! I think this is the proper link?!/owlhaven/status/106387724621193216

  3. This looks good! I encourage my family to eat veggies with dip. Fruit is never a problem because my kids love it.

  4. tweet-!/mami2jcn/status/106413439060160512

  5. girlsmama says:

    I’ve made this recipe from the cookbook! We really enjoyed it. I’ll have to try it with Country Crock.

  6. Mainly I just have to remind my kids that a fruit or vegetable is a required part of lunches they make on their own. I prepare dinner, so will have the veggies there and they know that they are not optional. Fortunately, my kids are now old enough to understand that they want to be healthy.

  7. Woohoo! I would love to win this! Thanks!

  8. We are huge veggie and fruit fans, most of our diet comes from them. I’ve been blessed to have children who enjoy them!

  9. Christy M says:

    You can’t sneak much past our toddler, but he loves dried fruit and the freeze-dried crunchy veggie pieces. He also loves soup and will eat almost anything in soup form, so we do a fair amount of soup-even in the summer!

  10. I cook my vegetables in chicken broth which adds extra flavor. My 5 year old son will eat more vegetables this way.

    With fruit, I don’t have any problems because he loves fruit.

  11. We have become much bigger fruit and veggie fans with the subscription to the CSA, now it is learning how to use it all! Plus I am scouring the local farms for stuff to can!

  12. I try to make fruit one of the snacks the kids eat each day.

  13. Jennie Cunningham says:

    I’d like to make more smoothies. It seems like an easy way to pump in the veggies and fruits!! My kids also love anything they can dip! : )

  14. Juli boyd says:

    Have your kids help you grow a vegie garden. I know you already do so this comment is directed to others. My 7yr. old son brought me in a big bowl of cherry tomatoes to eat with him. They were fabulous.

  15. Considering my kid’s first foods were almost entirely fruits and vegetables, and I’ve always heavily included them in meals, he’s not a big fan. He prefers veggies to fruit, even. How weird to have a kid that doesn’t like to eat fruit! I make smoothies sometimes, other times I just insist he has to eat them whether he wants to or not. I will frequently provide options, and he can choose “which one he hates least” for that meal so that he gets some input. Sometimes he’ll request raw carrots or celery sticks instead of the fruit, even at breakfast. I can put a whole garden into a chicken soup, and he’ll slurp it down with no problem. If what I’m cooking has a sauce, then I might mix the vegetables in with it so they are coated in the sauce. Stir fries have a lot of veggies. Otherwise, “it’s good for you, you’ll eat it” is the standard. 🙂

    Mushrooms is the one exception; he lurves mushrooms. Thankfully, so do I. I’ve done many chicken and mushroom recipes, but not the one you posted above. I have chicken in the freezer and mushrooms in the fridge, so I bet it gets made by the end of the week.

    I switched to full butter several years ago, but I grew up on Country Crock. We kids would always fight to get “the belly button” on the new containers. The plastic tubs were usually used for something else once emptied (the original version of recycling).

    • I only used half the suggested butter. I’m not sure how many mushrooms I used, but probably close to twice the amount listed since I needed to use them before they got mushy. Due to time constraints, I had to microwave instead of bake, which was a bummer. It still came out delicious, though! I’ll probably slice some zucchini and squash to mix into the sauce for the leftovers. The kid approved. 🙂

  16. I put the veggies on the plate and expect my daughter (3) to try one bite. My husband will eat whatever veggies I put in front of him.

  17. I serve a salad, which is required eating, every night except on nights when there are lots of veggies in the main dish. We keep fruit on hand for snacks, and when I pack lunches I always include a fruit. I put raisins or dried cranberries in oatmeal. My salads also include a ton of ingredients–most of them very very healthy! 😉

  18. My mom usually serves two types of vegetables, one cooked and one raw – just like you did with broccoli and tomatoes. I think it’s a great idea because it encourages everyone to eat more vegetables, offers options for those who might not want to eat one or the other of the offerings, and adds variety and interest to the meal.

  19. Almost every supper I have at least 2 cooked vegetable options and 1 raw. Everyone is required to have at least 2 servings of their choice. Potatoes are in addition to these 2 vegetables. I serve home canned applesauce with almost every supper during the winter months when fresh fruit is not in season. During the summer months I serve a fresh fruit with every supper. Besides the veggies that are aften hidden in the main dish, my family is getting at least 3 vegetable and 1 fruit at supper. The remaining required daily servings come at lunch and snack time. Meat, etc. are usually not the main item on each family member’s dinner plate.

  20. This is great recipe. My family and I really enjoyed it.

  21. I serve vegetables and fruit from the table to make seconds easily accessible. However, everything else stays in the kitchen. I also introduced lots of different fruits and veggies early on, so my kids don’t know any different.

  22. I try to encourage my family to eat fruits and veggies by simply having them available and then using the “try it bite” rule. If it’s a new food, they have to have a “try it bite.” (And sneaking some veggies in something they already love… I’m not above sneaking.)

  23. Yum. That dish looks like something that my family would really love.

  24. we encourage more fruits and veggies by making shakes and smoothies!

  25. My kids love fruit, so that’s not a problem, but veggies always have been (except when they were first on solids). Luckily I’ve now got them eating carrot sticks (raw) and broccoli (cooked) daily. I first did it by just consistently putting a veg on their plate every night and they had to try it. After about 15-20 goes, my daughter finally starting eating broccoli and loving it. With my son I give them names like “dinosaur trees”. They also love carrot sticks with dip, so now when they are hungry at 4, I serve up a plate of veggies (I put new things on all the time, you never know when they might start) and the dip – they have usually had their veggies before dinner is even served.

  26. I quit buying snacks other than fruits and veggies so they eat more throughout the day and that helped with them also eating whatever produce I served with the meal…perhaps the “you like what you have/are accustomed to” phenomena at work?

  27. Your family will be much healthier if you stick with butter. Read about how margarine is made, and you will agree. Sadly, it is not really food and contributes to heart disease/inflammation.

  28. Diana Campbell says:

    That looks absolutely delicious. I will have to serve it to the family soon. Thanks for the giveaway.

  29. michelle rosborough says:

    I will try this. Looks yummy !!!!!

  30. Looks nummy! If the kids don’t like the mushrooms its just more for hubby & I 🙂

  31. we try to offer fruits and vegetables during meals, as well as fruits as snacks

  32. I keep a bowl of washed fruit on the table, and the kids know that they can always have some. Even if they don’t want/like what I made for dinner, after a couple of bites to try it, they can eat fruit instead. I also have started substituting some diced onion, carrot and zucchini for 1/4 to 1/2 the meat in some recipies – the kids don’t notice and it is healthier and cheaper.

  33. I like to get my kids to eat fruit and veggies, but is a hard sell at times. I find that they are ravenous when they get home from school, and all that I offer are fruits and vegetables. They eat them- and usually in large quantities!

  34. I make fruit salad. Kids love it! or frozen fruits

  35. I always try to add more fruit and vegetables into my family’s diet. I think doing it fun and make it colorful is a good way to get the kids to eat more veggies. Also, “leading by example” is important, the kids will see and follow. 🙂 Thanks for a chance to win this wonderful giveaway!

    amy [at] utry [dot] it

  36. kay swederski says:

    Your Grandma’s chicken looks great ~ What a nice weekend meal.

  37. Susan Smith says:

    Your recipe sounds really good. I try to get my kids to eat more fruits and vegetables buy having them available for snacking.

  38. Susan Smith says:
  39. I love to cut up all sorts of fruits and veggies and place them in little bowls in the center of the table. then each child is challenged to pick at least two. It has been a great way to encourage them to try new foods as well.

  40. ashley powell says:

    I’ve added green peppers, red peppers, and even banana peppers to my homemade pepperoni rolls. And I started to put less cheese in them also. Delicious

    Thanks for the giveaway!

  41. jessica edwards says:

    my daughter likes raw vwggies, so she gets that as a snack often

  42. We grow all sorts of fruits and veggies in the backyard and the kids can’t keep their hands off the fruits and will also eat most fresh veggies.

  43. Helen Keeler says:

    I haven’t tried Grandma’s Mushroom Chicken recipe yet. But it sounds like something my family would enjoy.

  44. Helen Keeler says:
  45. Mary Beth Elderton says:

    This recipe sounds delicious! To add more veggies, I have begun to half the meat and add finely chopped veggies to Tex Mex and Italian dishes. When I bake, I use applesauce both to sweeten nd add moisture–not to mention fruit. I make my own bread and often add veggies to the dough. We’ve begun to use guacamole rather than mayo on some of our sandwiches. These small changes add a great many more veggies to our diet.

  46. Looks yummy and easy to make but I’d have to try it with pork since my hubby is allergic to chicken!

    thanks also for a chance to win!

  47. i’d love to try this dish it sounds delicious!