Up until recently if you wanted to cook with Panko, you’d have to shop at a specialty food store. Well, good news. Progresso came out with a version of Panko that’s available in your regular supermarket.
For those of you that aren’t familiar with Panko. it’s a flaky brean crumb that adds a light crispiness to food. You treat them like regular bread crumbs but you’ll notice more of a crunch. It’s much easier to get the fried taste and crispiness without having to fry. Just bake it in the oven.
Progresso’s version was every bit as good as the high-dollar specialty Panko I’ve cooked with before. It was much more reasonable on price, had a light flakiness and tasted great. I was pretty impressed because I didn’t go into my taste test with high expectiations.
The people at Progresso are so sure that you’ll love Panko too that they gave me a Progresso Panko and Broth Prize Pack to give away to one lucky reader. Inside you’ll find a sample of Progresso panko, a carton of Progresso broth, a measuring cup, slotted spoon, soup ladle and a sheet pan for baking.
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So would you like to win one? As usual, there are 3 ways:
1. Leave a comment telling me about one of your favorite cooking tips. I like to swap out half broth for water when I cook pasta, rice or orzo. It gives the dish much more flavor.
2. Subscribe to Saving with Shellie via RSS feeds, email or Facebook. If you already subscribe, leave a second separate comment saying you do so.
3. Add Saving with Shellie to your blogroll or add my button to your sidebar. Make sure you come back and leave the link to your site in a separate comment.
The giveaway will end on Monday 11/9 at 11:59pm CST. I’ll announce the lucky winner on Tuesday 11/10.
Good Luck!
Disclosure: The review and statements above are my opinion and were not edited or reviewed by Progresso. IThe products for this giveaway and review were provided directly by Progresso and My Blog Spark.
Shellie loves to share her frugal living tips as well as deals and bargains to help you get more with less. A spender at heart, she balances her frugal lifestyle with the occassional splurge. 
I love panko.
i like to make a double batch of my faves and then freeze half for a quick meal later. things like lasagne, king ranch chicken, and enchiladas work well for this.
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i also added you to my blogroll at http://houseofbadcats.blogspot.com/
I make huge batches of soup at a time, then freeze single portions in small open top tupperware containers, lined up on a baking sheet. When they have frozen solid, I pop them out and store them in big freezer bags. It’s great to have one bowl at a time handy! Don’t forget to label.
I love to use condensed milk in places where a soup or casserole recipe calls for cream or milk. The flavor is much richer- and it’s great to keep around for the “surprise” of finding out I’m out of milk when cooking.
I like to alter my cookie/pancake/muffin recipes to use 1/2 white flour & 1/2 whole wheat pastry flour as to get more fiber, etc. I also use 1/2 the amount recommended for chocolate chips in recipes to make them go further. I also sneak in bananas/pumpkin in muffins so my middle one can get some fruit in the diet.:)
I also follow you on FB.
I like to swap out 3/4 – 1 cup of salsa for 1/2-3/4 cup of water (out of 2 cups total) when I make rice. Talk about flavor! My favorite to use is peach salsa.
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You’re on my blogroll.
I love to hide flaxseed in the pancakes I cook for my family!
I am also an FB fan
When making pancakes (Bisquick mix), I use McCormick lemon flavoring instead of lemon juice as it recommends. The recipe I follow is on the box as an options of the regular recipe…….YUM!!!
I try to hide as many veggies (chopped up finely) of course in dishes like spegetti and chili so that my kids will never even know they are eating them.
I also follow you on facebook
I like to leave a small amount of the spaghetti water (starchy) to mix with the spaghetti sauce, which I usuallly make pretty thick. This thins it out, but the starchiness of the water gives it a great consistency!
Flaxseed makes an awesome and healthy fat substitute in peanut butter cookie recipes…much rather have omega 3 from flaxseed than a clogged artery from butter!
I freeze any leftovers (chicken pot pie, spaghetti) in small portions as quick easy meals for my 18 month old. Then I always have a good meal for him to eat!
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I get the garlic smell off of my fingers by rubbing them on the stainless steel sink – it’s magic!
Put fresh spinach & broccoli in the mini chopper/blender and add to spaghetti sauce…..hidden veggies!
I also follow you on facebook. I like to use applesauce measure for measure instead of cooking oil or shortening in cookie recipes.
I am a subscriber, and you are on my blogroll
http://www.avereemarie.blogspot.com
My favorite cooking tip is getting my husband to do it!
When making bread, to give it a sweetness, substitute vanilla milk for regular milk. It gives the bread a nice taste and a great sweet flavor!
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cooking tip for potato salad: when boiling your potatoes add a tablespoon of granulated garlic to the water. the potatoes in your salad will have much more flavor!
i subscribe via email and facebook – LOVE both!
your button is on my blog – i tell everyone about your site!
wearethewards.blogspot.com
I love to swap out oil and add applesauce instead in cake mix recipes – so muc moister. Thanks!
I already subscribe! Thanks!
My baking tip: when baking brownies from a box mix–instead of adding water–I use full strength (1/4 cup of coffee to 1 cup of water brewed in a one cup coffee brewer) of Creme Brulee or French Vanilla flavoured coffee for the water ingredient. I also add in a tablespoon of real vanilla…so good! This gives a rich taste to box brownies.
Day after Thanksgiving I like to make Stuffed Mushrooms. Use the leftover thanksgiving stuffing add cooked ground sausage, fill the caps, sprinkle with parmesean cheese and bake at 350 for 20 minutes. A different way to use thanksgiving leftovers.
Tricia
I love using olive oil (EVOO as Rachael Ray would say) for all my cooking.
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I like to have all my ingredients laid out before I start cooking. Then I put them away as I use them. I’m less apt to forget an ingredient then and the kitchen is pretty clean at the end.
I added you to my RSS reader
i love to try new recipes
I love your blog, I follow you on facebook!!!
i also follow you via email
I follow you on facebook
Season boldly yes! Whenever someone wants me to “fix” a dish, 9 times out of 10 it just needs more salt. The other big thing is to feel free to cook with high heat (when appropriate) – pay attention and cook foods over higher heat than you might be used to and notice how much more flavor you get (of course, you’re also paying more attention, which helps too!).
I agree with adding half chicken broth and water…makes soups and cassarole’s taste much better!!
I subscribe to your email!! Love it!
I am a subscriber!!! Thank you!!!
I love using Panko -
I like to swap ricotta cheese with cottage cheese in dishes like lasagna. Cottage cheese gives the same taste and texture and is soooo much healthier for you!
I have never tried Panko, but I am looking forward to trying it.
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