How do I be more creative with my vegetable game? How do I repurpose leftover vegetables? Our answer: VEGGIE TOTS! Try this fun and tasty recipe at your next meal.

Veggie Tots

CourseKid Friendly, Side Dishes, Snacks, Vegetables

Servings	Prep Time
8 servings (4 tots per serving)	10 minutes

Cook Time

12 minutes

Servings	Prep Time
8 servings (4 tots per serving)	10 minutes

Cook Time

12 minutes

Veggie Tots

CourseKid Friendly, Side Dishes, Snacks, Vegetables

Servings	Prep Time
8 servings (4 tots per serving)	10 minutes

Cook Time

12 minutes

Servings	Prep Time
8 servings (4 tots per serving)	10 minutes

Cook Time

12 minutes

Ingredients

Servings: servings (4 tots per serving)

Units:

Instructions

Oven Instructions

Preheat oven to 425F, place oven rack in the middle of the oven and line baking sheet with silicone mat or parchment paper.
Steam or microwave the potatoes to the point where a fork is easily inserted but its too tough to eat (20 seconds for ready to eat potatoes in microwave)
Once they are cooked, drain them and set them aside to cool down.
Then place 2 cups of thawed broccoli florets into your food processor and pulse it until the broccoli resembles coarse rice. (should yield 1 1/2 cups chopped)Measure out 1 1/2 cups of the finely chopped broccoli and transfer into a large bowl.
Next, pulse the semi-cooked potatoes and 1 1/2 cups of the Parmesan cheese; pulse just enough to break up the potatoes and combine then with the cheese.
Place the cheese and potato mixture into the bowl with the broccoli.Add seasoning into the large bowl and fold all ingredients with a large spatula to combine all ingredients evenly.
Then place grated parmesan cheese and panko bread crumbs into small bowl.Form small balls with a 1 tablespoon size cookie scoop or your hands and a spoon with the folded. Once the ball is formed, roll each veggie tot in the grated cheese and bread crumb coating
Place each veggie tot on the baking sheet, about 1/2 inch apart.Bake 12 minutes, until golden brownRemove from the oven, let cool for 2-3 minutes and enjoy!

Air Fryer Instructions

Complete instructions 2-8 from the "Oven Instructions" section.
Preheat the air fryer to 400°F and set the time for 7 minutes.
Once preheated, place food on the tray/basket making sure not crowd the tots. Spray the top of the tots with non-stick cooking spray.
Close the air fryer and start the cooking. Halfway through, turn the tots over and spray the tops with non-stick cooking spray and finish the cooking.
Note: you might have to cook the tots in batches.

Recipe Notes

May use fresh potatoes for this recipe instead of the ready to use russet potatoes.

Stuffed baked potatoes are always a popular side dish, but have you thought about making a meal from them? These stuffed baked potatoes are filled with dairy, vegetables, and protein. Add this low-calorie recipe to your meal plan today!

Stuffed Baked Potatoes

CourseMain Dish, Side Dishes, Vegetables

Servings

Stuffed Baked Potatoes

CourseMain Dish, Side Dishes, Vegetables

Servings

Ingredients

4 medium russet potatoes
8 ounces extra lean ground turkey
1 cup broccoli florets chopped
1 cup water
3/4 cup reduced fat, shredded cheddar cheese
1/2 cup non- fat sour cream
1/2 tsp salt
1/2 tsp ground pepper

Servings:

Units:

Instructions

Pierce potatoes all over with a fork.
Place in the microwave and cook on medium, turning twice, until potatoes are soft (about 15 minutes).
Meanwhile, brown meat in skillet over medium-high heat, about 3 minutes.
Drain and transfer to a large bowl.
Increase to high heat, add broccoli and water to the pan, cover and cook until tender (about 3-4 minutes).
Drain the broccoli and add to the meat.
Carefully cut off top third of the cooked potatoes, scoop out the insides and put into a medium bowl.
Place potato shells into a small baking dish.
Add 1/2 cup cheddar cheese, sour cream, salt, and pepper to the potato insides and mash with a fork.
Add the potato mixture to the broccoli and meat; stir to combine.
Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup of cheese.
Microwave on high or place potatoes under the broiler for about 2-4 minutes or until filling is hot and cheese is melted.

Recipe Notes

Pepperoni Frittata

July 23, 2015 by Dinner Tonight

https://www.youtube.com/watch?v=JsgBDn5K63Y

Pepperoni Frittata

CourseBreakfast, Kid Friendly, Main Dish, Vegetables

Servings

Pepperoni Frittata

CourseBreakfast, Kid Friendly, Main Dish, Vegetables

Servings

Ingredients

2 1/2 cups frozen shredded hash browns thawed, low sodium preferred
1/3 cup chopped onion
1 tbsp olive oil
1 1/4 cup fat free egg substitute
1/2 cup skim milk
1 tsp Italian blend herb seasoning
1/2 tsp ground black pepper
20 slices pepperoni prefer turkey or low fat
3/4 cup shredded Mexican cheese blend

Servings:

Units:

Instructions

In a large skillet, cook potatoes and onion in butter until tender and lightly browned.
Meanwhile, in a large bowl, beat eggs, milk, Italian seasoning, salt and pepper.
Pour over potato mixture; stir to combine.
Sprinkle with pepperoni.
Cover and cook on medium-low heat for 10-12 minutes or until eggs are set.
Remove from the heat.
Sprinkle with cheese; cover and let stand for 2 minutes.
Cut into wedges.

Recipe Notes

Pepperoni Frittata Nutrition Facts Serving size (134g) servings per container 6 Amount per serving Calories 140 % Daily Value Total Fat 6 g 8 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 20 mg 7 % Sodium 400 mg 17 % Total Carbohydrate 9 g 3 % Dietary Fiber 1 g 4 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 13 g Vitamin D 1 mcg 6 % Calcium 227 mg 15 % Iron 1 mg 6 % Potassium 309 mg 6 %

Leek and Potato Frittata

May 7, 2015 by Dinner Tonight

This Leek and Potato Frittata is a yummy breakfast option either to feed a crowd or prep for a busy week.

Leek and Potato Quiche a recipe by Dinner Tonight

Leek and Potato Frittata

This dish sounds fancy, but it is simple and quick to make. If you do not want to use leeks use sweet onions

Servings	Prep Time
6 (1 slice each)	10 minutes

Cook Time

20 minutes

Servings	Prep Time
6 (1 slice each)	10 minutes

Cook Time

20 minutes

Leek and Potato Frittata

This dish sounds fancy, but it is simple and quick to make. If you do not want to use leeks use sweet onions

Servings	Prep Time
6 (1 slice each)	10 minutes

Cook Time

20 minutes

Servings	Prep Time
6 (1 slice each)	10 minutes

Cook Time

20 minutes

Ingredients

1 tsp olive oil
2 cups sliced leeks
10 oz fresh spinach
2 cups frozen red potatoes thawed and chopped
1/3 cup fat-free milk
4 egg whites
4 eggs
1 tbsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
2 tbsp dry bread crumbs
1/2 cup shredded mozzarella cheese reduced fat

Servings: (1 slice each)

Units:

Instructions

Preheat oven to 350 degrees. Add oil to a salute pan over medium heat. Add leek and sauté 4 minutes. Add spinach and potatoes; sauté for 2 minutes or until spinach wilts.
Combine milk, seasoning, salt and pepper, 4 eggs and 4 egg whites; stir well with a whisk. Add leek mixture. Pour into a 9.5 inch round baking dish or pie plate coated with cooking spray.
Sprinkle with cheese and breadcrumbs. Bake at 350 degrees fro 20-25 minutes. For a golden brown top, broil for 4 minutes after baking.

Recipe Notes

Leek and Potato Frittata Nutrition Facts Serving size 1 slice (210g) servings per container 6 Amount per serving Calories 170 % Daily Value Total Fat 6 g 8 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 130 mg 43 % Sodium 410 mg 18 % Total Carbohydrate 17 g 6 % Dietary Fiber 2 g 7 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 12 g Vitamin D 6 % Calcium 20 % Iron 15 % Potassium 15 %

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