Cheesy Baked Cauliflower Tots

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This is definitely one of my new favorite side dishes! These delicious little bits of what you would think is a tater tot but its really cauliflower will blow your mind completely. These are really easy to make even on a weeknight when you are rushed for time.I had extra tomato sauce from the weekend so I dipped my tots in it and it went perfectly. They are also perfectly delicious by themselves as well. Really though–you won’t believe how good these are until you try them!

Yield: About 2 dozen (24)

Ingredients:
1 head of cauliflower
2 cloves garlic
1/4 yellow onion
1 tsp salt
1 tsp garlic powder
1 tsp black pepper
1 cup of shredded cheddar cheese
1/2 cup parmesan cheese
1 egg
1 Tbsp flour
1 Tbsp Italian seasoned breadcrumbs
1 cup marinara sauce for dipping (optional)

Steps:
1. Preheat oven to 400 degrees F. Wash one head of cauliflower and chop until it crumbles. Place in microwavable safe bowl and microwave for 2 minutes, until soft.

2. In a large food processor, blend together, cauliflower, garlic, onions, salt, garlic powder, and pepper until its is well combined together. Add cauliflower mixture to a large bowl and mix in cheeses, egg, flour, and breadcrumbs until combined.

3. Spread cupcake tins with cooking spray and spoon in cauliflower mixture evenly (about 1/2 inch thick) sprinkle with more parmesan and bake for 15-20 minutes until crispy looking. Let cool for 10 minutes and enjoy!

*If you want to make smaller tots, use mini cupcake tins.

Baked Parmesan Chicken Strips

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I like chicken but I don’t love it..I just never have unless its cooked in some amazing way. I had some leftover chicken breasts in my fridge and to be honest they are my least favorite part of the chicken because it is the driest. I’ve never been the one to eat chicken strips or order them in restaurants as a kid so I decided to come up with a “grown-up” version, which is much more tastier and delicious than any other chicken strips I’ve ever had. Try dunking these crispy strips in marinara or pesto sauce, I even combined the two!

Yield: 6

Ingredients:
3 chicken breasts; sliced into 1/2 inch strips
1 cup Italian Seasoned bread crumbs
1/2 cup parmesan cheese
1/2 cup whole wheat flour
1 whole egg; beaten
1/2 tsp salt
1/2 tsp black pepper

Steps:
1. Preheat oven to 425 degrees. Cut chicken breast into 1/2 inch strips. Place breadcrumbs and parmesan cheese in a bowl and set aside. Place beaten egg and flour into 2 separate bowls.

2. Dip chicken strips on both sides into flour, then dip into the egg mixture, then dip in the parmesan breadcrumb mixture.
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3. Place on baking sheet lined with parchment paper and bake for 15 minutes on one side, then with tongs flip and bake on other side for another 10 minutes. Enjoy this with some marinara sauce and pesto, the combination is delicious!
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Turkey Zucchini Parmesan Meatballs

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Ok so I’ve been craving a dish of spaghetti and meatballs for the last few days..my Nana makes the best and I dream about the dish all the time! But instead I decided to go with the healthier alternative and make my own spin on meatballs. I usually like to add zucchini in my burgers or meat loafs because I find it makes it more moist and nutritious of course. Anyways, I served these scrumptious meatballs with a side of spaghetti squash. More on that recipe later ­čÖé But for now, these definitely hit the spot and satisfied my craving!

Yield: 12
Ingredients:
1 lb extra lean ground turkey meat
1 zucchini; grated
1/2 cup italian seasoned breadcrumbs
1/2 cup parmesan cheese
1 egg
2 cloves garlic; chopped
1 tsp salt
1 tsp black pepper
1 tsp onion powder
1/2 cup marinara sauce
1/4 cup fresh basil; chopped

Steps:
1. Preheat oven to 375 degrees F. In a large mixing bowl, mix together the turkey meat, grated zucchini, breadcrumbs, cheese, and egg. Mix with hand until slightly combined. Add in garlic, salt, pepper, and onion powder and continue mixing with hand until well combined.
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2. With an ice cream scoop, scoop meatballs into a lightly greased (with olive oil) baking dish. Roll meat in hand to form the perfect “meatball” shape. Bake for 20 minutes and top with warm marinara sauce and freshly chopped basil.

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Blue Cheese Stuffed Brussel Sprouts

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If you couldn’t tell alreadyÔÇŽI LOVE brussel sprouts. I buy them just about every time I go to the grocery store so I have been trying to come up with other ways to cook them and this one was definitely a hit. How could you go wrong with blue cheese? I know brussel sprouts aren’t everyones favorite but if you are trying to like them because of all of the health benefits they have then I definitely suggest you try this simple recipe out! The blue cheese pairs well together with the bitter taste of brussel sprouts. If you don’t like blue cheese use feta cheese, the different options are countless!

Yield: 4

Ingredients:
1 lb large brussel sprouts; cut in half
1/2 cup blue cheese
1/4 cup breadcrumbs
2 Tbsp parmesan cheese
2 cloves garlic
1/2 tsp salt
1/2 tsp pepper
1 tsp onion powder

Steps:
1. Heat a large pot with water until boiled. Once boiled, add halved brussel sprouts and let cook for 7 minutes. Drain and let brussel sprouts cool.  Once cooled, spoon out middle of sprouts until a slight indent is formed for the blue cheese filling. Save the middle of the sprouts for the filling!

2. Pre-heat oven to 400 degrees F. In a food processor add the extra brussel sprouts from the middle, blue cheese, breadcrumbs, parmesan cheese, garlic, salt, pepper, and onion powder, mix until combined.
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3. Place brussel sprouts on greased baking sheet. With a teaspoon, add in about 1 tsp of the blue cheese stuffing to brussel sprouts. imageimage

4. Sprinkle tips with more parmesan cheese and bake for 20-25 minutes or until tops are crusty. Delicious and nutritious!