This post sponsored by Green Giant. All opinions are my own.

I feel like every year around this time, my house gets super busy. It’s like, January hits and all of the sudden all my kids have a million activities and it’s made worse this year because I have a forever long list of things I want to do here before we move. So we are never home anymore.

I mean, it’s great and fun and all but it means we’re rushing to eat dinner, do baths, finish homework all in, like, an hour before bedtime. It’s not always easy to cook something healthy in that time so I wanted to share a delicious and healthy shortcut I’ve discovered.

Have you tried the Veggie Tots from Green Giant yet?

I am obsessed.

I spotted these at my grocery store a couple months ago and they’ve been a staple in my house ever since. And the best part is that my kids are all just as obsessed with them as I am.

So the Veggie Tots are a new take on the kid favorite tater tots and they get super crispy on the outside and are creamy and delicious on the inside. On nights when life is just crazy and we don’t get home until well past dinnertime, these are a great way to avoid the drive-thru because they take less than 15 minutes, everyone loves them, and I am happy that my kids are eating veggies. The new Green Giant line of Veggie Tots is also made with no artificial flavors or preservatives.

In addition to the Cauliflower Veggie Tots, Green Giant also has Broccoli and Broccoli & Cheese Tots! Plus, other delicious products like riced veggies, mashed cauliflower, and roasted veggies!

Keep an eye out for these delicious tots at Walmart, ShopRite, Food Lion, HEB, and more. They’re over with the rest of the Green Giant vegetables in the frozen veggie aisle.

I’ve been really enjoying incorporating the Cauliflower Veggie Tots into casserole-type dishes like this shepherd’s pie. They make dinner prep so much easier. Whereas with a traditional shepherd’s pie recipe, you’d have to make mashed potatoes to spread on top, you totally skip that step and just layer some Cauliflower Tots on top!

Plus, the tots get nice and crispy and who doesn’t love a crispy topping on a casserole?!
I chose to use ground turkey but feel free to use ground beef or chicken if that’s what you’re in the mood for.

Cauliflower Tots Shepherd’s Pie

6 - 8 servings

Ingredients

1 teaspoon olive oil
1 pound lean ground turkey
1 small white onion, diced
2 cloves garlic, minced
1 tablespoon flour
1 tablespoon ketchup
¾ cup low-sodium chicken broth
½ teaspoon salt
¼ teaspoon black pepper
1 cup frozen peas and carrots mix
2 (16 ounce) bags Green Giant Cauliflower Veggie Tots

Instructions

  1. Preheat oven to 325F.
  2. Heat olive oil in a large skillet over medium-high heat. Add turkey and onion; cook, breaking up the turkey, until the turkey is cooked through and the onion is soft and translucent. Add garlic and cook just until fragrant, about 30 seconds. Stir in flour and stir to coat the turkey and vegetables. Add ketchup, chicken broth, salt, and pepper. Bring to a boil; lower heat and cook until thickened. Stir in frozen peas and carrots.
  3. Transfer the mixture to a 9x13-inch casserole dish. Top with Green Giant Cauliflower Veggie Tots in a single layer.
  4. Bake 12 - 14 minutes, or until golden brown. Serve hot.
http://fakeginger.com/cauliflower-tots-shepherds-pie/

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Hey guys, happy almost Friday! Hooray for a short week, right?

The boys and I are headed to San Antonio this weekend and this is probably our last San Antonio trip before we move, so send me all the must eats! All I care about is the food.

I mean, obviously we’ll see The Alamo again and we have other plans but really, I’m just going for the food. I already have a list of, like, 15 places and I plan on teaching the boys the fine art of eating like a food blogger.

Not much else going on around here right now. I finally stopped breaking all my resolutions on the 11th so that’s been good.

Click for the full recipe

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Weekly Family Menu Plan - 5 dinners, a weekend breakfast, and a yummy dessert!

Hey guys, happy long weekend! Big plans?

It’s cold again here and has been raining for days so I think I’m canceling all my plans and watching documentaries all weekend. I’m obsessed with documentaries (and podcasts!) about cults right now. That’s normal, right?

Anyway, this week’s menu plan is ready to go and looking extra delicious!

Don’t forget to print out your grocery list before you head to the store!

This meal plan brought to you by:

Fake Ginger | Diary of a Recipe Collector | Cooking and Beer | Melanie Makes | The Grant Life 

Click for the full recipe

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Heeey guys, happy almost Friday! How’s the week?

I’ve had a crazy busy week but besides one total meltdown that included sending crying snaps to multiple people (about shoes, y’all! SHOES!) it’s been a really good week.

Highlight of my week so far has been street tacos and nobody should be surprised by that. I’m kind of half-heartedly working on a post about the best restaurants in the area (without going to Austin) so if you’ve got any non-chain suggestions, send ’em my way!

Click for the full recipe

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This is a sponsored post written by me on behalf of ALDI.

Hey guys!

How are the resolutions going?

Mine are going really well. You guys know that one of my goals is to significantly cut back on the animal products that my household consumes. It’s easier than anticipated – I don’t even think my kids have noticed!

This meatless, dairy-free Black Bean Soup has become a favorite among all of us!

Since my last ALDI post, it’s officially become my favorite grocery store. ALDI stores have just 4 or 5 aisles which makes shopping quick and easy. And you will be amazed at all the good stuff they pack into those 4 or 5 aisles!

For this soup, I used mostly products from the SimplyNature line which is all simple foods free of artificial colors, flavors or unnecessary enhancers. They’re organic and delicious!

I also used a couple spices from the Stonemill Essentials line. You guys, the spices are all $1.19! You cannot beat that for a big bottle of chili powder!

There are some things you need to know before you head to ALDI. Bring a quarter for a cart – you’ll get it back when you return the cart, don’t worry! But ALDI saves money by not employing people to wrangle the carts and then they pass that savings 
on to you! Also, bring bags! They have bags but you have to buy them so save yourself some cash and bring your own.

Anyway, I bought all my ingredients for this recipe at ALDI and then bought the national brand equivalents at my regular grocery store. At ALDI I spent $8.52 and at my regular grocery, I spent $13.97! Multiply that savings by however many meals you make a week and you’ve got quite a bit of savings!

This is the perfect soup for this time of year. I feel like the top 2 New Year’s resolutions are to eat better and save money. And this soup is great for both!

I mean, it’s low calorie, low fat, meatless, dairy-free… kind of perfect for cleaning up your diet! Plus, there’s nothing more inexpensive than beans! Especially if you’re doing your shopping at ALDI!

It’s also really delicious and takes, like, 30 minutes to whip up. You could make a batch on Sunday and have lunch for the entire week for under 9 bucks!

Use the rafflecopter below to enter to win  $200 giftcard to ALDI. You can earn entries by sharing photos or video of your ALDI Try & Tell experience, sharing this blog post on Twitter, and sharing the giveaway with your friends!

a Rafflecopter giveaway

Black Bean Soup

about 6 servings

Ingredients

1 teaspoon olive oil
1 small onion, diced
1 teaspoon Stonemill Ground Cumin
1 tablespoon Stonemill Chili Powder
½ teapoon salt
2 (15-ounce) cans SimplyNature Black Beans, drained and rinsed
½ cup SimplyNature Thick & Chunky Salsa
Juice of 1 lime
3 cups SimplyNature Vegetable Broth
Queen Victoria cilantro, chopped (optional)

Instructions

  1. In a soup pot, heat olive oil over medium heat. Add onion and cook until softened and translucent, stirring frequently. Add cumin, chili powder, and salt; cook and stir until fragrant, about a minute. Stir in black bean, salsa, lime juice, and vegetable broth. Bring to a boil. Cover and simmer for 10 minutes.
  2. Transfer half of the soup to a blender and blend until smooth. Stir back into the soup. Garish with cilantro if desired.
http://fakeginger.com/black-bean-soup/

This is a sponsored post written by me on behalf of ALDI.

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