Healthy Living Blog

Produce for Kids!

Tina Miller, MS RD Meijer Healthy Living Advisor,


Tina Miller 2011It’s back!  The fall Produce for Kids® campaign returns to Meijer August 30 and runs through Sept. 26.  This is the perfect time to focus on your produce intake and pledge to eat at least one more serving of fruit and vegetables every day.


The Produce for Kids campaign offers Meijer shoppers in-store and online meal solutions, recipes and tips for families looking to embrace healthier eating habits.  Proceeds generated by the Produce for Kids® campaign will bring the Jump with Jill nutrition education program to local schools in the Meijer area.  Jump with Jill is armed with catchy songs, upbeat dance moves, and a hip wardrobe to engage kids on the subject of health and leave them empowered to eat better.


Nine participating fresh fruit and vegetable companies support the Meijer and Produce for Kids® campaign. Meijer grocery shoppers are encouraged to support these brands by eating more nutritious fruits and vegetables.


  • Dole® Packaged Salads
  • Earthbound Farms® Organic Mixed Baby Kale
  • Highline® Fresh Mushrooms
  • SUNSET® Campari® Brand Cocktail Tomatoes
  • Pero Family Farms® Steamy Cut Vegetables
  • Green Giant™ Fresh Klondike Rose® & Red Potatoes
  • Michigan Apples
  • Lil Snappers® Bartlett Pears
  • Marzetti® Caramel Dip.

Through its partnership with Produce for Kids, Meijer and select fruit and vegetable companies have raised more than $1 million to benefit children’s charities in the Meijer footprint. Produce for Kids and Meijer raised more than $60,000 during its fall 2014 campaign, which allowed the Jump with Jill program to take place in 27 schools in Michigan, Ohio, Indiana and Kentucky.


Look for In-store displays and signage, featuring locally known Jump with Jill in your Meijer produce departments identifying participating companies.  You’ll find unique and simple recipes to help you up your intake of healthy fruit and vegetables in-store, at and at which features more than 240 registered dietitian-approved and family-tested recipes.  Share your own healthy recipes and ideas during the PFK® campaign using the twitter hashtag #produceforkids.


Pump Up the Produce Recipes:


Veggie Tortellini Soup


Serves 8




1 Tbsp. Meijer olive oil

1 cup chopped celery

1 cup sweet onion, chopped

2 cups carrots, chopped

Salt and pepper to taste

1 clove garlic, finely chopped (1 tsp. Gourmet Garden Garlic Paste)

1 (32 oz.) carton low sodium vegetable broth

1 cup water

1 (14.5 oz.) can Meijer Italian Seasoned diced tomatoes

1 (5 oz.) package Earthbound Farm® Organic Mixed Baby Kale

2 cups Pero Family Farms® trimmed fresh green beans

1 cup Meijer frozen sweet corn

1 bag (about 12 oz.) Meijer frozen tortellini (cheese or your favorite variety)

1/4 cup grated Parmesan cheese





  1. Heat oil in large pot over medium heat. Add celery, onion and carrots. Season with salt and pepper. Cook 5 minutes, or until tender.
  2. Add garlic, cook an additional one minute.
  3. Increase heat to high; add broth, water, tomatoes, kale, green beans and corn. Bring to a boil and add tortellini.
  4. Reduce heat and simmer 7-9 minutes, or until tortellini is cooked.
  5. Top with 1½ tsp. Parmesan cheese.


Nutrition Information (per serving): Calories 357, Fat 9g, Protein 14g, Carbohydrates 49g, Fiber 5g, Sodium 648mg


Recipe adapted from:


Serve with:  Michigan Apple Slices and Marzetti® Caramel Dip.



Easy One-Dish Chicken and Veggie Bake


Serves 4




1 pound chicken breast, cut in fourths

4 large (5-6 medium) Green Giant® Red Potatoes, cut into 1” chunks

1 (12 oz.) pkg. Pero Family Farms® fresh green beans, ends trimmed

1 (8 ounce) pkg. Highline® sliced baby bella mushrooms

1 Tbsp. Meijer olive oil

3 cloves garlic, minced

1 Tbsp. McCormick dried herbs de Provence blend

1/4 teaspoon salt

1/8 teaspoon pepper




  1. Preheat oven to 350ºF.
  2. Place chicken, mushrooms, potatoes and green beans in rows in 13×9-inch baking dish with chicken and mushrooms in the middle.
  3. Drizzle with olive oil and season with garlic, herbs de Provence, salt and pepper.
  4. Bake 50 minutes, or until chicken reaches an internal temperature of 165ºF and potatoes are tender.


Nutrition Information (per serving of chicken with mushrooms, green beans and potatoes) Calories: 475, Fat: 12g, Carbohydrate: 51g, Fiber: 9g, Protein: 41g, Sodium: 282mg


Recipe adapted from:


Serve with:  Dole® bagged salad topped with SUNSET® Campari® sliced tomatoes and Lil Snappers® Bartlett Pears quartered and lightly dusted with cinnamon sugar.