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Be Carton Smart in the Kitchen & Enter to Win a $500 Visa Gift Card

This is a Sponsored post written by me on behalf of Carton Smart. All opinions are 100% mine.

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Do you ever feel like you are just one little person in this great big world, and your actions don’t matter? What if you put thousands and thousands of people together who feel the same way? Then you’ve got a whole heck of a lot of people who think what they do doesn’t make a difference. Probably not the best mentality to have for society or for the planet. Tetra Pak applauds the thousands of small acts of smartness that add up to make a big difference. With Tetra Pak carton packages you can live smarter and make just that much of a difference, which really does add up. These cartons are designed for maximum efficiency and environmental friendliness.

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This holiday season, I want to bring to your attention how you can Become Carton Smart as you prepare some of your favorite holidays dishes!  I know many of you will be making a turkey in the coming weeks, along with other yummy dishes that require chicken stock. Simply swap your current brand of chicken stock for Pacific Foods Organic Chicken Simply Stock, and you will be helping the planet because of the Tetra Pak carton the stock is packaged in. My favorite feature of the Tetra Pak packaging is that they are re-closeable, so you can use what you need and save the rest for a future recipe!

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I’m not a big fan of cranberry sauce, but there isn’t a Thanksgiving that doesn’t go by where we don’t have it on the table. By switching to Pacific Foods Organic Jellied Cranberry Sauce, that will result in 60% less landfill waste than cans! That is quite a large percentage!

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Now, we can’t forget about the pumpkin puree! You all have to be eating some form of a tasty pumpkin treat this month! Or perhaps a variety? When you go to make my popular Pumpkin Poppers, or Pumpkin Better Than Sex Cake, just swap the canned pumpkin puree for this efficiently packaged puree! You’ll end up with a tasty treat and will have done some good!

Get social and Tweet @CartonSmart with any questions you have about their packaging. You can also Follow #CartonSmart on Pinterest for some recipe ideas, on what to make with their products! 

I am super excited for this next part! One super lucky Clever Housewife reader will WIN a $500 Visa Gift Card and a $500 donation to a charity of the winner’s choice!! If that doesn’t knock your socks off, I don’t know what will! We could all use this as we near the end of the year!

The Contest begins at 12:01 a.m. Eastern Standard Time (“EST”) on November 11, 2013 and ends at 11:59 p.m. EST on January 1, 2014 (the “Contest Period”). Entries made after the end date will not be acknowledged. You can also get the Official Rules here.

To enter, Leave a comment on this blog post with small, smart recipes that use ingredients in cartons or “smart” entertaining tips that produce great tasting food with little waste.

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About the author

Emily Buys


  • I don’t know if this counts, (jar and can instead of carton… if it doesn’t count then I’ll see about entering a different recipe), but I use 2 cups of pasta in a large microwavable bowl and just enough water to cover the pasta and microwave for 20 minutes. Let sit for 5 or 6 minutes for the pasta to absorb water and expand, then drain the water, mix in half a jar of alfredo sauce, a can of tuna, a 4 oz can of sliced mushrooms, nuke for 3 more minutes and you have super easy tuna casserole for 2 or 3 (depending on size portions). 🙂 While this recipe doesn’t use cartons, it’s quick and easy and lets me set it up and go do other stuff I need to do around the house and ignore it until the microwave dings. 🙂

  • I have to follow a low sodium diet so to give fresh green beans a nice flavor I cook them in the Pacific organic unsalted chicken stock!!! Delish!! I like the fact that I can buy them in a 4 pack! : )

  • I use chicken and beef stock in these type packages all the time!! I love that you can use some and then stick it in the fridge!! I like to make a quick Italian dinner this way:
    Sauté chopped onion and garlic in pan.
    Add 2 tablespoons or so of tomato paste and 1 tsp or so of Italian seasoning and a 1/2 tsp of rosemary. Salt and pepper to taste. Cook for 1-2 minutes. Add 1/2-1 cup chicken stock and a can of diced tomatoes. Simmer 5-10 minutes.
    I like to serve it with Italian sausage over some hot polenta!!! My Italian grandma would be proud!!!!

  • My favorite potato soup recipe is used with 32 oz of chicken broth. I could use the carton in it! I use a bag of frozen hash browns, a can (or do they make cartons of that?) of cream of chicken soup, a carton of chicken broth. Let that simmer, then add 8 oz of lowfat cream cheese and a cup of fat free milk. Let it all get hot and yummy, then add a bit of cheese and bacon bits on each serving. So yummy, and we could use the cartons of chicken broth!

  • I use carton broth whenever I am making soup. Add broth, black beans, salsa, great northern beans, and grilled chicken. Makes a nice and easy mexican soup.

  • I use Chicken broth in the water when boiling potatoes for mashing. It gives the mash potatoes great favor, everyone eats them up.

  • Love stocks in a box so you can use what you need & just pop back in the fridge. I make my mashed potatoes by cooking the potatoes in chicken stock, tbsp of butter, couple garlic gloves & salt & pepper. When done I mash in the liquid til creamy. These are the tastiest mashed potatoes & healthier without all the butter & cream!

  • I always use stock in a box instead of cans. I use 3/4 for soup then the rest in mashed potatoes or mac and cheese on another day of the week. Yum! (:

  • Easy Chicken Soup
    1 tablespoon butter
    1/2 cup chopped onion
    1/2 cup chopped celery
    4 (14.5 ounce) cans chicken broth
    1 (14.5 ounce) can vegetable broth
    1/2 pound chopped cooked chicken breast
    1 1/2 cups egg noodles
    1 cup sliced carrots
    1/2 teaspoon dried basil
    salt and pepper to taste
    In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving. Recipe makes 6 servings.

  • Potato Soup:

    1 Carton Half n Half
    1 Package Bacon
    1 lb Ham
    6 large potatoes
    Garlic, Salt, Basil and Pepper to taste

    Peel Potatoes, Dice and cover in stock pot with water.
    Boil about 20minutes
    While the potatoes are boiling
    Cook bacon and ham.
    Add everything together at 20 minutes and allow to cook on low for another 20minutes.

  • My 3 year old daughter was diagnosed with several food allergies a few months ago. Since her diagnosis, we have become incredibly ‘smart’ about everything we eat and how it is prepared. So many of her dairy free and gluten free ingredients and products are packaged in smart containers! We love the broths and soups that are packaged smart and they are a huge time and space saver! I love that I’m not constantly opening cans that take up a ton of space in the recycle bin, and I also love that I’m not questioning the safety of our food due to packaging! One of the best parts of smart packaging is how easily everything stacks! Our pantry looks pretty and organizes instead of cluttered with cans!

  • Pumpkin cookies
    1 carton Pacific pumpkin puree (16 oz)
    1 spice cake mix or 1 yellow cake mix mixed with 1 tsp pumpkin pie spice.
    6 oz semi sweet chocolate chips
    Mix together, scoop, then bake at 350* for 10 min

  • I save all my vegetable scraps when chopping, peeling, etc, and the wing tips, skins, and other “useless” bits of chicken and store them in the freezer until I have enough to make stock with, and then I compost the veggie bits after I’ve strained them out of the stock. No waste at all! 😀

    As for carton cooking, I love the starter tomato sauce from trader joe’s =) simmer it down a little, add a few pinches of whatever herbs and spices you like, some sautéed veggies if you want, and bam! Awesomesauce! Lol

  • I love to take the Pacific soups in a box and enhance them with different spices or vegetables and then pair them with a gourmet sandwich. It is a sweet and simple meal!

  • I use carton broth in my broccoli with chicken and rice and when making soups. The flavor is always great! Thanks!!

  • I always use carton boxes of chicken stock for my chicken and tortillini soup and that is exactly the recipe and it is so easy!

  • I like to boil a couple chicken breasts on the stove. When done, shred & set aside but reserve some broth. In a saucepan I then empty 2 Pacific cream of chicken cartons, add in 4oz of cream cheese (chopped up), 4oz of sour cream along with some chicken broth from the cooked chicken. Combine & melt in a saucepan over medium heat until smooth & well blended. Combine the shredded chicken into the sauce mixture & serve over buttered noodles. You can also add in some mixed veggies.
    * Freezes & reheats well.
    *Can also make this (minus the noodles) in a crockpot.

  • Easy Yogurt Dip

    2 cartons of strawberry (or your favorite) yogurt
    1 carton of defrosted Cool Whip

    Mix it up and dip your favorite fruit!

  • I think using stock in a carton tastes so much better than canned! It doesn’t have such a tinny taste.

  • Chicken stock to make a nice rice pilaf. Saute onions and mushrooms in olive oil and butter till soft. Add dry jasmine rice until the oil and butter are absorbed and then add chicken stock and simmer till the stock is absorbed (sorry I don’t know the amounts, I just do it by site:).

  • I keep cartons of chicken broth on hand to use in my homemade chicken noodle soup. I make noodles from scratch and add onions, carrots, and celery. It’s one of our favorite winter meals.

  • I use chicken broth in a carton for lots of recipes. I make soup all of the time and use the chicken broth to saute vegetables.

  • I make some killer mashed cauliflower. You just put the desired amount (usually one head for my family of 5-my husband and I and 3 daughters ages 9, 8, and 3 years old) of cauliflower in a steamer. I add garlic and then of steaming it with water, I steam it with chicken stock. It gives it a little added flavor. Once steamed, put in food processor and mash. Add salt and pepper to flavor and if it’s too dry (rarely happens to me, cauliflower is pretty moist after steaming) add a little more chicken stock. An amazing and healthy alternative to mashed potatoes!

  • I use chicken stock, chicken and beef broth in a box all the time. They stack and sit better in my panrty.

  • I use chicken stock, chicken and beef broth in a box all the time. They stack and sit better in my panrty.

  • I use chicken stock, chicken and beef broth in a box all the time. They stack and sit better in my pantry.

  • I like to slow cook chicken in a crockpot with the broth from a box (I don’t use cans, no thank you to all the damaging chemicals that leech into food from the can lining) and you can do about anything with the chicken. Or cook with a diced onion in the crockpot and drop pieces of biscuit dough in to make chicken and dumplings! Soooo good! 🙂

  • my entertaining tip would be when you are hosting a party never put every bit of food out, do smaller bowls and smaller amounts and fill as yu go so the bowls never really look empty, people seem to not want the bottom of the bowls or the end of the food

  • Carton pureed pumpkin is perfect to use in a pumpkin spiced smoothie, or to use in a pumpkin cheesecake.
    jslbrown_03 at yahoo dot com

  • I use cartons of cranberry sauce in various recipes including this one:

    Cranberry Sauce Cake

    3 cups all-purpose flour
    11/2 cups sugar
    1 cup mayonnaise
    16 ozs cranberry sauce (berry)
    1/3 cup orange juice
    1 tbsp orange peel (grated)
    1 tsp baking soda
    1 tsp salt
    1 tsp orange extract
    1 cup chopped walnuts
    1 cup confectioners’ sugar
    1 tbsp orange juice
    In a large bowl, combine sugar and mayonnaise until blended. Beat in orange juice, peel and extract. Combine the flour, baking soda and salt until blended; gradually add to the sugar mixture. Stir in cranberry sauce and walnuts.
    Cut waxed or parchment paper to fit the bottom of a 10-in. tube pan. Spray the pan and paper with cooking spray. Pour batter into prepared pan.
    Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. In a small bowl, combine icing ingredients; drizzle over cake. Yield: 12-16 servings.

  • I love these containers/packaging. I buy my chicken broth this way. I use the broth in my stuffing. I also use it to moisten food when re-creating with leftovers, such as when I make turkey sheppard pot pie with leftover’s from Thanksgiving.

  • Shrimp Broccolli Rice
    one carton chicken stock
    1 cup uncooked rice
    2 cloves garlic
    12 medium raw shrimp peeled& deveined
    1’2 c fresh broccoli
    Salt & Pepper to taste

    Bring 2 cups chicken stock to a boil add rice. Boil for 5 minutes, reduce heat to simmer. add garlic broccoli & shrimp. Simmer until rice is fluffy 15 minutes. Add scallions & salt & pepper. Serve in a bowl with some soy sauce or teriayaki

  • We make an amazing quinoa salad. The quinoa is cooked in broth from a Tetra Pak. While it is cooking we add frozen chopped kale. (Steaming fresh kale is another option if you have more time for washing) The sauce is made with tahini, soy sauce, garlic, and lemon juice. Lastly we mix in cranberries and almonds.

    This is a crowd pleaser with almost no waste.

    Don’t forget to recycle the Tetra Pak if recycling is available in your area.

  • I buy milk in a carton not a plastic jug. I wanted to buy a bottle of chocolate and took it up to the register. I didn’t buy it because the cost of the deposit was more than the cost of the chocolate milk. Instances like this prevent people from shopping responsibly to save the planet.

  • I would use the carton chicken broth to make Burmese Khow Suey. You fry a shredded onion, garlic, tumeric, paprika, salt, pepper curry and add a carton chicken broth. Then add a can of coconut milk. Cook for 10 minutes and top on egg noodles and top with fried onion, cilantro, sliced boiled egg, spicy pepper, and crushed plain chips! SOO yummy!

  • I add pumpkin puree to our oatmeal for a yummy healthy breakfast. A simple solution to adding exyra nuyrients to your childrens diet

  • I like using leftover chicken to make Arroz con Pollo, my family loves it and I get to stretch leftovers even further. I’d use Pacific Foods Organic Chicken Stock to make this delicious recipe.

    Arroz con pollo – Chicken with rice
    Ingredients: leftover cooked chicken,1 cup rice,3 cups chicken stock,mixed veggies,1/2 onion, 1/2 green bell pepper,1 tomato, 2 cloves garlic,1tbsp butter, 1 chicken bouillon cube, salt and pepper.
    Directions:In a skillet saute onion, tomato, bell pepper and garlic. Add the rice and when it begins to turn gold add the chicken, mixed veggies, bouillon cube and chicken broth.Stir gently and reduce the heat to low. Cook until the liquid is absorbed.

  • I made butternut squash soup last night, using pacific chicken broth from the carton! Pumpkin pudding from
    pacific cartoned pumpkin!! It’s good wholesome food!

  • I use chicken broth that comes in these packages. Its used for making soup, stuffing, potatoes, and other things that need a chicken flavor. I also get coconut milk that comes in these containers.

  • I like using broths in rice and mashed potatoes I need more recipes I am new at the married life and raising two kids with one in the way!!! God Bless

  • apparently, I haven’t been shopping for awhile…I didn’t realize cranberry jelly and pumpkin puree could be purchased in a carton–that’s fabulous!
    Now to your question: I love using Chicken Broth/Stock from a carton. It’s quick & easy to make a simple meal. Add noodles and cooked chicken (a little goes a long way). Season to taste, adding whatever veggies you have on hand. This can be a soup or a casserole. Delicious!

  • I have made rice using stock or broth instead of water (and I prefer cartons as they stand out more in my pantry and are less likely to be overlooked like some canned goods) and it comes out moist and flavorful!

  • I’m not sure if this is what you’re looking for, but for all of my pumpkin recipes I use fresh pumpkin. Whatever pumpkin I have left over, I freeze for later. I do the same with tomatoes for spaghetti sauce or chili. The containers I use to freeze them in can also be used several times.

  • The last time my Grandma came to visit she used a carton of chicken broth with a jar of her home-canned chicken to make a delicious meal. It was very good and everyone wanted more!

  • I freeze all my fresh chopped herbs ( grown myself) in olive oil or organic.coconut oil in an ice cube tray so I have fresh all the time and never have.picked herbs going bad

  • I take fresh green beans carrots peas and corn and add carton beef stock and v8 into a stock pot. Let cook for 6-8 hours easy and great tasting veggie soup. 🙂

  • I try to purchase products in cartons or the most biodegradable or recyclable packaging as possible. My favorite recipe (at the moment) is homemade chicken pot pie, and I always buy my broth in the carton instead of a can.

  • carton of cranberry sauce
    bottle of chili sauce
    lil smokies

    stir together in a crockpot and heat in low for 3-4 hours and you have YUM!

  • Smart containers of low sodium chicken stock is a staple. I used it to add flavor to chicken I cook for lunch on a daily basis. I love the earth friendly packaging.

  • I love to add a few tablespoons of chicken broth to steamed veggies instead of butter. It saves on calories and adds a little extra flavor. The stock in a box is great because I can use a small amount at a time and save the rest easily.

  • I use the carton broth with shredded chicken, kale, carrots, bacon, celery, salt/pepper, quinoa and some bay leaves! Yummy soup!

  • I make several small plates at events and do as much prep before as possible and always include my kids in the prep

  • I use chicken stock to flavor rice. Substitute stock for water and cook as normal 🙂 or reheat leftover rice with added stock and zome herbs to change it up from the previous meal.

  • Entertaining tip: make as much as you can ahead of time so you can actually enjoy your party

  • I purchase a variety of broth in cartons to use in all of my recipes. I almost always choose low sodium. The flavor of my foods reaches a new level when adding broth verses water.

  • Lowfat Pumpkin Cheesecake Mousse
    1 cup low-fat or fat-free cottage cheese
    1/2 cup organic pumpkin puree
    1/4 cup milk of choice
    1 tbs sugar-free instant butterscotch (or vanilla) dry pudding mix
    1/2 tsp pumpkin pie spice
    1/2 tsp cinnamon
    3-6 packets stevia, or to taste (or sweetener of choice to taste)

    Optional toppings:
    light whip cream


    Place everything in a blender, and blend until smooth. Serve immediately or cover and place in the refrigerator until chilled — at least one hour. Top with light whip cream and/or crushed gingersnap cookies if desired!

  • 1 bunch broccoli
    1/2 cup butter
    1 medium onion, chopped
    1/2 cup flour
    2 cups milk
    1 cup grated mild cheddar cheese or 1 cup sharp cheddar cheese
    1 and a half cartons chicken broth
    salt and pepper
    1 small block of Velveeta cheese

    Cook broccoli until tender& drain.

    Cook onions in butter until tender& transparent.

    Stir in flour& cook 5 minutes, stirring constantly.

    Add milk slowly, stirring constantly.

    Stir in grated cheese until smooth.

    Slowly blend broth into sauce.

    Add Velveeta cheese and stir until melted.

    Puree 1/2 cup of the broccoli with a fork (or in the food processor).

    Cut the rest of the broccoli into pieces.

    Add all broccoli to the soup.

    Simmer 15 minutes.

  • I love to use chicken stock from a Carton. Its nice to be able to stick it in the fridge when you don’t use it all. I use 1/2 stock 1/2 milk when making homemade cheese sauce for mac and cheese to cut calories and add major flavor. Yum!!!

  • I always use Carton broth so I can refrigerate any leftovers. I use 1/2 chicken broth 1/2 milk when making homemade cheese sauce tor mac and cheese to boost flavor and cut calories.

  • A quick and easy recipe I use to flavor my instant potatoes or my mashed potatoes. I simply substitute the water portion in the instant potatoes with chicken or beef stock from the cartons. For the regular mashed potatoes I use to taste cutting down on the butter and milk. Adds great flavor and pairs nicely with chicken or beef meals. 🙂

  • I use chicken broth when I make dumplings without a chicken. I like using the boxes because they’re easy to store in the refrigerator. After reading some of what others have posted, I can’t wait to try it in my mashed potatoes.

  • This year I’ve become more health conscience and responsible in all aspects of my life. I carry reusable grocery bags and combine errands to use less gasoline. I shop online quite a bit and reuse boxes when I ship. My favorite item to cook lately is cauliflower and broccoli soup. I cook 2 cups combined cauliflower and broccoli in 1/2 cup of boxed vegetable broth. Cook until tender but firm. Season to taste. Transfer to blender but leave 1/2 cup to the side. Blend until smooth. Pour into bowl. Top with garnish of veggie cheese, veggies that were on the side and fakin bacon..(soy) yummy to my tummy

  • I use chicken broth in a carton to make chicken and dumplings…I make the dumplings with broth along with the stock,they are so good.

  • The smart carton is great, and here’s a way to “reuse” instead of recycling. I save a couple of these (rinsed well) under my counter and use them to water the plants on my deck. AND, during the holiday season, they’re small enough to water the Christmas tree, too!

  • I use chicken broth in a carton for my chicken and dumplings ,I use it for the dumplings along with the stock…they are so good.

  • We use these cartons all the time! Anywhere from making stew, soup, gravy, meat dishes and when we are feeling under the weather. We also love the fact we can recycle the packaging :o)

  • Since they made broth in the cartons I have never turned back!!! The convenience of them and able to store them in refrigerator is fantastic!!!

  • I love these cartons! I love adding sour cream and chives to Pacific Food’s Butternut Squash Soup. YUM!

  • when I make instant potatoes,,to make them taste better and not so cardboard tasting I add chicken or beef broth, and not just boiling water,,it gives them a much more standable flavor

  • I use carton broths for all my soups and casseroles. The carton broth tastes great when used to make stuffing.

  • I use their chicken broth instead of water to boil potatoes for mashed potatoes. I also use the pumpkin purée added to oatmeal.

  • I make a very basic stuffing( family won’t let me add anything else) and I always use a carton of chicken broth.

    A little tip to help save time cleaning after the meal is to clean as you go, then you have more time later to spend with your family.

  • Pacifica is awesome! I love using their Roasted Red Pepper and Tomato soup, it’s one of my absolute favorites. I use it with any white fish I purchase from the supermarket. I place the fish in a hot pan, and follow it up by pouring the soup into the pan and letting it simmer. When ready, place the fish over a bed of wild rice or brown rice. You will then take the left over soup from the pan and drizzle it over the fish.

  • I am happy to see that cranberry will come in boxes now. I love Turkey, stuffing and cranberry on toasted bread. Best sandwich ever.

  • Chicken and Dumplings Recipe

    3 boneless chicken breast
    1 stick of butter
    2 box of chicken stock
    1 package of flour tortillas
    Salt and pepper

    Place 3 boneless chicken breast into your pot with 2 carton of chicken stock, 1 stick of butter, salt & pepper and boil until chicken is cooked and can be shredded.

    After the chicken breast is cooked take your tortillas and slice into thin strips placing them into the pot with the chicken pressing them down into the stock.

    It only takes a few minutes for the stock to thicken up and you will have delicious chicken and dumplins.

  • I love using chicken broth and beef stock in the containers. Especially because I can use a little and keep it in the fridge :). Love using chicken broth instead of water when cooking rice!!!!!!!!!! Love ,love, love!!!!

  • I make chicken in the slow cooker weekly and I always cook it in the carton chicken broth. Chicken, the carton of chicken broth and any veggies I feel like adding. Some Magic seasonings….and that’s about it.

  • I have a casein sensitivity that I have developed just this year and so I have to use non-dairy milks like soy/almond/coconut and all of them come in cartons. I like this because I don’t drink or use the non-dairy milk as quickly a I used to with regular milk and the cartons make for easier storage and keep the milk fresh for a long time. It’s also nice that it doesn’t take up as much room in the fridge. My favorite dairy free Shaw recipe is mango banana.

    1 frozen banana
    1 ripe mango, peeled and sliced
    Handful of ice
    1/2 to 1 cup of vanilla soymilk
    1 tsp vanilla
    1 big squeeze of honey

    Blend everything and enjoy. The milk I never really measure just depends on how thick I want it. Yum!

  • I and my family are “meat and potatoes”eates. I make meatloaf using boxed onion soup mix all the tastes so much better with the soup mix than just using onions. My familly loves it and in the rare case that there are any leftovers they get quickly snatched up and eaten the next day!! 🙂

  • I always use Chicken Broth in the cartons to make my dressing with, instead of the water. Tastes so much better that way!!

  • I make my rice with stock instead of water. It adds great flavor. If I make rice with chicken stock, I can add shredded rotisserie chicken and steamed broccoli for a quicken d simple meal.

  • I use 62 oz in can broth whenever I am making soup. Add broth, Real chicken 1 pound, chicken base stock, big pack Frozen noodle I boil broth first in the pot Then add chicken And chicken base stock And Add noodle And salt And pepper I Think About 10 cup water My family Love this recipe We always have left over So next day we rewarm soup up

  • I use box chicken broth to make my chicken noodle soup with carrots, celery, chicken, noodles (boxed) and seasoning.

  • I make a quick casserole in the crockpot. I start by putting 6 ounces of pasta in my crockpot. Then I add 1/2 of an onion. 2 cups of chicken and one small bunch of broccoli cut up in small pieces. I mix together one carton of chicken broth one cup of sour cream and 8 ounces of cream of mushroom soup . Then I pour this over the uncooked noodles,onion,chicken and broccoli. I set the crockpot on low and cook 6-8 hours. Then I add grated cheese after I come home or the last 20 minutes. I add one cup of cheese but usually a bit more. Easy peesy ! Sometimes I substitute peas for broccoli. I usually add garlic powder ,salt and pepper to the broth before mixing with sour cream and cream of mushroom soup. Not too much salt. Enjoy!

  • I love everything cranberry. SO I found this one and love it!

    What you need
    1½ cups all-purpose flour
    1¼ teaspoon baking powder
    ¼ teaspoon Salt
    ¾ cup sugar
    ⅓ cup butter, melted
    1 egg
    1 teaspoon almond extract
    ½ cup + 2 tablespoons milk
    ¾ cup Jellied Cranberry Sauce( Tetra pak is so nice!)
    How you make it
    Preheat your oven to 350 F
    Line a 8 inch brownie pan with parchment paper
    In a large bowl combine melted butter, egg, salt, almond extract and sugar until fluffy
    Add flour, baking powder and milk
    Stir until just combined
    Pour batter into baking pan
    Pour jelly over batter and swirl in with a fork
    Bake for 25 minutes
    Let cool completely before serving

  • I love any of my veggies cooked in/with the carton chicken stock. Makes everything taste better to me.

  • I do a lot of my cooking from scratch instead of wasteful (Not to mention full of chemicals!!!) packaged products. I like to make my own broths and just put them into the freezer in single servings for use later!


  • I work at the Y and one of the best tips I’ve heard is to cook your meal, divide into proper portion sizes and put the leftovers in the freezer BEFORE you eat. No waste cuz the leftovers are already divided and frozen for the next meal.

  • I love to use the cartons of Chicken stock to make soup, add to mashed potatoes, and I always use it for my stuffing. Quick sausage stuffing… One package sausage meat, no casing, browned, one cup each of celery, carrots and onions, sautéed, 2 Granny Smith apples, cored and chopped, one loaf so stale bread, cubed. Mix together, start with one cup chicken stock, keep adding until all ingredients are moistened. Bake for 350 for 45 minutes.

  • I use the boxed organic pumpkin to make birdie bread last week! I then froze the left over pumpkin for next time! Great source if vitamin A!!

  • I would use broth with left over chicken and veggies (one carton plus chicken & veggies as desired) to make a soup for a yummy meal on a cold winter’s night!

  • It’s not a small recipe but we love it:
    Lasagna soup!

    But I adapted it for my family (ground turkey + breakfast sausage instead of Italian sausage, no pepper flakes, and cottage cheese instead of ricotta)
    Soooo yummy!

    Hope this counts.
    P.s. I love tetra packs!

    Lately I discovered Zico dark chocolate flavored coconut water (also in a tetra pack) and it’s delicious! 🙂 🙂 Especially refreshing if you work up a sweat cooking, cleaning, and prepping for get togethers!

  • I use chicken broth in my Corn Chowder..My daughter loves it that way..More favorable too…Pick me please my hours @ work are cut..only working 15-18 hrs a week..Thank you..

  • I use broths or stocks in cartons for my gravy and soup to add flavor without the calories and sodium. I always go for the low sodium or no salt added kind. The taste is close to the regular.

  • I use chicken broth in the carton to make home made macaroni and cheese in my pressure cooker. It’s done in less than15 minutes. I use wheat noodles which is healthier for my husband’s diabetes, butter, cheddar and mozzarella cheese, heavy cream and milk and there is never any left!

  • I love to use these carton stocks and broth for quick gravy!

    Melt 2-3 tbsp butter in a shallow pan. Stir in 2-3 tbsp of flour, salt and pepper. Mix well, and cook until bubbly and thick. Using a whisk to stir, slowly add stock or broth. Keep whisking to get rid of lumps. You will use about 1/2 of a large carton. Let simmer on med-low heat until thick and rich.
    If I am making a beef gravy, I add about two tsp. of Kitchen Bouquet to add richness and color to the gravy. If I am making chicken gravy, I usually just leave it alone.

    I love that I can just close the top of the container and refrigerate it until I need it for another use.

  • When I make my Alfredo sauce I used heavy whipping cream that comes in a carton. very rich, but so very good.

  • When I make my Alfredo sauce I used heavy whipping cream that comes in a carton. very rich, but so very good. I also use parmasean cheese.

  • I use broth in the carton when making my special Chicken and Dumplings, Adds so much more then flavor.

  • Have a casual day after Thanksgiving dinner to use up leftovers. Still have leftovers? Just freeze.

  • Not sure if this counts but I recently just started ‘homemade’ cooking and love using stock in my soups. As well as with my chicken. I never knew the flavor it can give and I look forward to reading these post to get more ideas 🙂 thank you!

  • I use carton chicken broth all the time for my home made chicken noodle soup! It’s so cold here that it sounds like a good idea for today!!

  • It may not make my food taste any better but I always recycle everything!!! Boxes, bags, paper, esp plastic! No reason to throw it in the trash when we can recycle!

  • To produce as little waste as possible, I visit my local butcher and cheese shop. That way gas is not wasted transporting and there is minimal packaging!

  • I always recycle and my son fills up my recycling container with his containers. It would be so much nicer if there were more companies like this that cared for the environment and used containers like this instead of plastic that doesn’t disintegrate or takes many years to do it. I think Stock and broth tastes better in a carton anyway… thanks

  • Pumpkin puree instead of the canned pumpkin is a perfect swap for the clever housewifes pumpkin pie cupcakes ! Thanks again for the awesome recipes

  • I use cartons of almond milk in so many different things! I use it in smoothies and pudding instead of milk. Here’s a recipe for a high protein shake (for those in need of extra protein).

    1 cup vanilla almond milk (I use unsweetened and add 1 packet of sweetener: sugar, splenda, etc.)
    2 T cocoa powder
    1/2 t vanilla extract
    1 scoop Unjury unflavored protein powder (or brand of your choice)

    Put in blender bottle (or regular blender). Mix for 30 seconds, then let it sit for 2 minutes. The mix again for 30 seconds – 1 minute until well blended.

  • I use carton broth anytime im making anytype of soups. I also suffer from chronic cylic vomitting so the carton broths are good when im not able to keep anything down.

  • I use stock in a box for all of my soups–Michigan winters are long and cold, and my family loves home made soup together. In fact, I’m going to make cauliflower soup right now, and the snow is softy falling outside…

  • My husband is making a nice lemon chicken right now with stock in a box! It’s soo good!!!

  • I like products in boxes, it is so easy to use part of the package then refrigerator any remainder. I use broths for Rice Pilaf, soups, mashed potatoes, if a recipe calls for wine I substitute with chicken/vegetable or beef broth, depending on what I’m making. Use broths frequently in crock pot recipes, it adds so much flavor to Stews, and other dishes in place of water. My pantry is well stocked with boxed stocks/broths.
    I know that more products are becoming available packaged in boxes, easy to store and re-use.

  • I like to saute my vegetables using a bit of chicken our veggie broth that way I don’t have to add salt to my veggies.

  • I love to use chicken stock from a carton in this simple Asian inspired soup recipe: I heat 1 quart of chicken stock, add a bit of soy sauce to taste, and toss in a handful of each of the following vegetables: sliced mushrooms, carrots, celery, green onions, spinach. I use whatever combination is on hand at home. I also add cooked chicken breast or pork tenderloin or shrimp, 1 – 2 cups worth (whatever is left over from a previous meal). If I have some cooked udon noodles (Costco sells these in a pack of 6), I add those too. Heat until simmering. You may add a little bit of water to stretch the broth if you put a lot of veggies/meat/noodles in it. I serve with soy sauce for my family to add to their taste.

  • I love to use all the broth’s. they stack in my cabinets really well. I use the chicken broth for homemade chicken and noodles in my crock pot!

  • Mud flap jones Cheeseball
    (Get this seasoning @

    2 pkg cream cheese
    2tsp prarie dust(mud flap jones)
    Chopped scallions to roll in

    Mix cream cheese and seasoning…..form a ball …..immediatly roll in finely chopped green onions. …serve with Ritz crackers

    Gluten Free and pkg seasoning are in biodegradeable recycled cartons !!

    You will NEVER use another recipe. ….This is the BEST !!

  • I use carton chicken broth (1 carton) for my chicken and rice recipe! I do the rice (according to the directions on the back), cook the chicken (2 boneless skinless breasts) in the broth for 20 mins. Save a little bit of the broth and pour it in with the rice. Shred the chicken, add it to the rice. Then add diced jalapenos. It is awesome!
    Thanks for the giveaway-

  • I use Pacific Simply Stock Chicken in my soup recipe in the crock pot. I use two cartons of the stock, 3 cans cream of chicken soup, half a jar of Franks Red Hot, two tbsp of sour cream, shredded cheese and serve with cilantro on top! Its awesome! Especially if you like spicy!!

  • I make After-Thanksgiving 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!

  • Pumpkin Spice Crockpot Soup: Sautee one onion and two chopped apples in a skillet with Coconut oil, then add to crockpot. Add one carton of vegetable broth, one carton of pumpkin puree, 2 chopped sweet potatoes, 2 tsp of pumpkin spice, 3 tsp of cinnamon, one can coconut milk, one cup of unsweetened apple sauce, salt and pepper.

  • 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

  • I always like to try replacing some or all of the water with the chicken stock in potato or rice dishes. It adds much more depth of flavor.

  • I always use carton chicken stock for my Southern style homemade chicken and biscuits. I also use carton pumpkin puree to make some delicious pumpkin coconut soup.

  • Whenever we cook 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 yummy sandwiches for the next few days and the bones/carcass is used to make a delicious broth/soup.

  • I like to use the chicken stock to make gravy for chicken pot pie. It’s also super tasty on top of roasted chicken and mashed potatoes.
    To make the gravy I heat 2 Tbsp. of Butter in a small cooking pot. As it begins to become completely melted and bubble on the edge I thrown in 2 Tbsp. of Flour and incorporate with a whisk. Next, I cook the butter and flour for about 2 minutes. After the rue is cooked a bit I begin slowly adding a bit of organic chicken stock to make a thick paste, adding about 2 Cups of Pacific Organic Chicken Stock total. After adding the stock I add a pinch of Thyme and a bit of fresh cracked Black Pepper. I will then cook the gravy on medium heat for about 5 minutes, whisking often, until becoming thick and delicious.

  • Use pumpkin puree cartons to make this recipe:
    Pumpkin pie croissants
    All you need is croissant rolls, pumpkin puree, sugar and cinnamon.
    Spread the pumpkin puree over each croissant, roll them up, sprinkle them with sugar and cinnamon and bake as directed

  • My favorite recipe to use the Cartons for is my Porkchops and Gravy in the crock pot.
    I use the Pacific Natural Foods Organic Cream Of Mushroom Condensed Soup (12 oz).

    2 12 oz Pacific Organic Cream of Mushroom Condensed Soup Cartons
    4-6 pork chops, boneless (depending on how many people you are serving)
    1/2 packet Lipton Onion Soup Mix
    1 tbsp dijon mustard
    1/2 cup of milk

    1. Cook the porkchops fully, browning them in skillet.
    2. Place the cooked pork chops on the bottom of the crock pot.
    3. Turn to crock pot on high heat.
    4. Add in Cream of Mushroom soup cartons, dijon mustard, milk and lipton onion soup mix.
    5. Stir mixture.
    6. Cook for 4 hours, then serve with mashed potatoes or any other side dish you would like.

    I never have liked pork chops, however these are AMAZING! They are not tough, they fall apart, and I would recommend this!! It is SO good!
    Thank you for the giveaway!!

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