One cardinal rule at my house… momma doesn’t cook dinner on Sunday night! We all jokingly refer to Sunday as “Snacky Sunday” and the kids love it! I don’t care what you eat, honestly, I don’t even care if you eat, but I won’t be cooking! I mean after-all, the Bible says we should rest on Sunday, right?
This Sunday was a little different… Keeping in theme with our “Snacky-Sunday” tradition, I wasn’t up for cooking a full meal, but we decided to give the Produce for Kids Broccoli Tater Tot recipe a try. I had all the ingredients on hand and was itching to give them a try (a Produce for Kids recipe has yet to disappoint). The kids had been snacking all afternoon so I thought if I whipped up a batch of these healthy tots I would have plenty left to send in their lunch on Monday (I was wrong, but we will get to that later).
I have to admit, when I first decided to try the broccoli tater tot recipe I was a little skeptic. I thought I could probably get my kiddos to try a bite, but there was no way they would actually say they LIKED them! Let’s be honest, I have yet to find a broccoli recipe that they say they actually LIKE!
After finishing up making the Produce for Kids tots, I put them to a true test–I blind folded my kids and had them taste them! I put the broccoli tater tots on their plate alongside traditional tater tots that they were used to eating.
After sampling both tater tots, the votes were in! I had one that said they liked the broccoli tater tots MORE than the traditional tater tots and one that said it was a TIE! I call that a win-win!
Are you ready to put these tater tots to the test at your house?
Ingredients:
- 2 medium RPE, Inc. russet potatoes, peeled, cut into 1/2-inch cubes
- 2 cups broccoli florets
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon garlic powder
Directions:
Preheat oven to 400. Place potatoes in large stockpot and add enough cold water to cover. Cover and bring to boil over high heat. Reduce to low and simmer 3 minutes. Add broccoli; don’t stir. Cover and cook 4-5 minutes, or until tender. Drain. Mix egg, breadcrumbs, salt, pepper and garlic powder in large bowl until just combined. Add potatoes and broccoli to food processor. Pulse 8-10 times until finely grated. Add to breadcrumb mixture and stir to combine. Use tablespoon to scoop potato mixture into 40 mounds. Shape each into an oval and place on parchment-lined baking sheet. Bake 10 minutes; flip and bake 10 minutes, or until golden brown.
Remember my original plan of using the left-overs to send with the kids for lunch on Monday. Yea, that didn’t happen because they ate every last one of them. Needless to say, this recipe will become a regular at our house.
One reason we love Produce for Kids is because they have partnered with several grocery retailers in Arkansas and Missouri this year to support Feeding America® food banks. Many of those food banks are right here in Southwest Missouri. They are helping moms like you and I provide healthy meal options for their families–and that is a big deal!
Harps, Woods Supermarkets, Country Mart, Food Pyramid and Price Cutter are some of the retailers participating in this campaign. Whenever you buy fruit and veggies from 10 produce sponsors, a donation will automatically be made to Feeding America!
