I swear it’s amazing though! I do some riced cauliflower with some riced sweet potato with diced turkey bacon and a fried egg. And then just a tiny bit of maple syrup and a giant drizzle of sriracha on top. Sounds weird, but just trust me.
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.
This post is part of a social shopper marketing insight campaign with Pollinate Media Group®, All You®, or Real Simple® but all my opinions are my own. #pmedia #SpringintoMeTime http://my-disclosur.es/OBsstV
This is the first of two meatless recipes this week. Things are getting weird.
So how was your weekend? Hopefully fabulous! I stupidly scheduled a vet appointment for Clementine at 7:15 yesterday morning. It’s never a good idea to make an appointment that early on a Sunday. Good news though, we only have this week and then it’s SPRING BREAK. And then the kids may or may not go back to school after that. Still waiting for papers to be signed so we know which day we can get the heck out of here.
Yesterday I also officially started cleaning out the house. It’s amazing how much stuff you accumulate over the years. I found one of those cell phones with the pull out keyboard in our junk drawer – like, how old is that?! Why do we still have it?!
I spent a good portion of the day just filling bags with stuff to either throw away or donate. I’m starting to panic because it just seems like so. much. stuff. and it’s stuff that we’ve just shoved into closets or drawers because we don’t even use it. I need it all out of here!
Aaaaand I started listening to The Life-Changing Magic of Tidying Up while I cleaned. Mostly because I’ve heard that the author talks about your socks needing a vacation. My socks and I are pretty excited to hear all about that.
Today I wanted to talk about my favorite ways to unwind. I inherited the magazine gene from my mom so I loooooove to settle in with a good magazine. And I have different magazines that I use for different occasions. Like, I buy Real Simple® every month specifically to read at kids’ practices or when I’m waiting in the school pick-up. I picked these up at Target earlier in the month and devoured both of them one night. So relaxing.
I also love unwinding in the kitchen. There is nothing better than putting earbuds in, blocking out the rest of the world, and cooking for the fun of it. I love when I have a solid block of a couple hours where I can just cook what I want and then I also love getting the kitchen all cleaned up afterwards.
I pulled this recipe from the March issue of All You® and the roasted cauliflower just drew me in. It’s pasta (recipe calls for penne – I have 7 boxes of weird shaped pasta that need to get used in the next couple weeks) with kale and the roasted cauliflower and then it’s all covered in a cheesy cream sauce. With more cheese on top.
It was so delicious. Roasted cauliflower is just so good. And then you add in two of my faves – kale and Parmesan – and you’ve got a perfect meal!
If you are like me and enjoy magazines, Target has an awesome deal going right now. You save $2 when you buy 2 participating magazines (All You®, Real Simple®, PEOPLE®). No coupon needed! This offer is good until March 28, 2015. While supplies last.
You can also save 15% on select special issue magazines which include PEOPLE® Crimes of Passion, National Geographic® 100 Journeys of a Lifetime, TIME® Mark Twain, LIFE® Lincoln while using the Target Cartwheel app. This offer available until April 7, 2015. While supplies last.
Happy Sunday! I hope your weekend has been fabulous.
The kids and the husband all have a 4-day and it’s been a relaxing and productive weekend. I’ve been without a lightbulb in the kitchen since at least October (my anxiety strikes at weird times) and husband finally had time to run to Home Depot and get it fixed. So hooray, I can Instagram my nightime baking now!
And today I have an exciting post! I’m giving away a copy of my new favorite cookbook (that I pre-ordered months ago and paid for both copies myself) from one of my favorite Paleo bloggers.
I know, I know… more Paleo. I’m sorry. But guys, this cookbook is good for anyone who eats meat and veggies.
Which should be a good portion of you guys.
I’m obsessed with this cookbook. I knew it would be good but I had no idea it would be this good. Especially since I’m usually pretty “meh” over Paleo cookbooks. I mean, literally, they’re just meat and veggies.
Anyway, the first part of the book is all about when and how you should eat when you want to improve your workouts. It has sample meal plans and all the info you need. And then the remaining 200 pages are all recipes. All amazing recipes.
Those Almond Butter and Jelly Bites? From this book. I made the Blueberry Pork Patties for breakfast the other day and they were killer. I’m making the Coconut Water Electrolyte Drink ASAP. And this Paleo Shrimp and Grits came from the book, too!
Grits? Yeah, not Paleo at all. But these are made from cauliflower. Admittedly, you have to really like cauliflower to be into this sort of thing. My husband? Not into cauliflower. But I love it and would happily eat these grits for breakfast, lunch or dinner. The shrimp was delicious and it was all really easy to make which is always important to me.