Remember how sometime in the fall I broke the zipper on the front window of my Jeep? It wasn’t a huge deal since we’ve had such a warm winter and I keep the windows down most of the time anyway. But it’s been SO WINDY lately that even the shortest drives were awful.
So I finally caved and got new ones! I will have cute hair again!
I still haven’t put the back windows on though. Have I mentioned that I love Texas winters?
Today I’ve got a dip that you should either make for the Super Bowl or for your Mardi Gras celebration next month!
Oh! Speaking of! We had our first king cake of the season last week and why aren’t king cakes a thing all year?!
This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.
Heeeey guys! Happy Monday!
How was your weekend? Saturday was my favorite day of the month: our local food truck festival! I don’t know why I love it so much. I mean, I visit all my favorite food trucks frequently but for some reason, it just makes my heart happy to see them all together. So the boys and I ventured to downtown Temple for kimchi fries, brisket nachos, and lumpia.
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.