We are celebrating Family Mealtime this month! Having meals and also preparing recipes together is a beneficial way to engage with your children. Try this chilled yummy recipe with your family….it is kid approved!
Extra Easy Hummus
Homemade hummus is simple to make and easy to enjoy! Try our recipe with vegetables, toast, chips, or spread on a sandwich. 
Ingredients
- One 15-ounce can of unsalted garbanzo beans drained liquid reserved
- 1 garlic clove crushed
- 2 teaspoons ground cumin
- 1/4 teaspoon salt
- 1 Tablespoon olive oil
Servings:
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Instructions
- In a blender or food processor combine all ingredients.
- Blend on low speed, gradually adding reserved bean liquid until desired consistency is achieved.
Recipe Notes
Pumpkin Hummus
This delicious pumpkin hummus makes a great snack, appetizer, or side dish to any meal!
Ingredients
- 1 15 ounce low sodium garbanzo beans
- 2 15 ounce pumpkin puree unsalted
- 1 garlic clove minced
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons cinnamon
Servings:
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Instructions
- Puree garbanzo beans in a food processor.
- Add pumpkin puree and mix well
- Add garlic, olive oil, lemon juice, ground cumin, and paprika. Mix well.
- If this recipe is too bland, add more cumin and paprika to taste.
Recipe Notes
Veggie Tots
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.
Ingredients
- 2 cups russett potatoes ready to serve
- 2 cups frozen broccoli florets thawed
- 1.5 cups shredded Parmesan cheese
- 1/8 cup grated Parmesan cheese
- 1/2 cup dry bread crumbs
- 1 egg white
- 1 tablespoon Italian seasoning
Servings: servings (4 tots per serving)
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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.
Going Greek Dip
This morsel of Greek cuisine is a fantastic and easy addition to your lunch or afternoon snack routine!
Ingredients
- 8 oz hummus
- 1/4 cup feta cheese reduced-fat
- 1/4 cup sliced ripe olives Kalamata Olives preferred
- 1 tbsp pepperoncinis optional
- 1/2 cup cherry tomatoes sliced
- 1/4 cucumber chopped
- 1 tbsp dried or fresh oregano
Servings: people
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Instructions
- Mix all ingredients in a bowl, garnish, and serve with pita wedges or sliced vegetables for dipping.
- Can be stored in the refrigerator for up to 3 days.
Recipe Notes
