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
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
Preheat oven to 325F.
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.
Transfer the mixture to a 9x13-inch casserole dish. Top with Green Giant Cauliflower Veggie Tots in a single layer.
Bake 12 - 14 minutes, or until golden brown. Serve hot.
I have partnered with Jennie-O this year to bring you lots of yummy recipes featuring Jennie-O turkey.
LAST DAY OF SCHOOL!
I repeat, LAST DAY OF SCHOOL!
Omg, you guys. I have never been excited for the last day of school. I have had a year and I am ready for 3 months of fun.
I’m gonna swim in all the pools, I’m gonna sleep stupid late every day, I’m gonna have ice cream every night, and I’m gonna eat all the burgers.
Okay, let’s talk turkey.
I tend to choose turkey over beef when it comes to burgers. Less calories, less fat = more cheese on top.
My favorite way to do turkey burgers is with the Jennie-O Lean Seasoned Turkey Burgers. They’re already portioned out and shaped AND seasoned with a bit of onion and garlic. So it saves you a lot of time, especially if you’re cooking up a bunch.
When I want to add a bunch of stuff to the burger itself, I go for the Jennie-O 93/7 Lean Ground Turkey. It’s lean but not so lean that it’s going to get dry on you.
Speaking of dry turkey burgers, let’s talk tips. Because it really is easy to dry out a burger if you aren’t careful.
First up, don’t keep flipping the burger! Just leave it alone! For the turkey burgers, I start with 9 minutes on each side and then use a meat thermometer to check for doneness. If it’s not at 165F, I let it go a few more minutes. But don’t keep flipping it back and forth!
Don’t squish your burgers with the spatula while they’re cooking. You’re squeezing all the juices out when you do that.
If you want to add a little extra moisture to your meat mixture, a couple tablespoons of olive oil or some sauteed onions will do the trick.
And finally, let your burgers rest for a few minutes before you serve them up. It allows all the juices to redistribute and get delicious and stuff.
So for these, I used those Jennie-O Lean Seasoned Turkey Burgers that I love so much. I cooked up some of those, tossed them in some split pitas with lettuce, tomato, and red onion. And then sprinkled some feta on top. Plus, a healthy drizzle of homemade tzatziki sauce.
I’m addicted to tzatziki sauce.
And I know what you’re thinking.
“Amanda, you don’t like cucumbers.”
But tzatziki sauce is one of the greatest things on earth.