adam is back in school, which means that he’s super hungry when he gets home! and having a quick snack ready is my first line of defense against toddler meltdowns. during the summer break when he was home all of the time, i kinda slipped into the bad habit of feeding him a lot of packaged snacks. they aren’t terrible or anything, but a fresh start to the new year has got me brainstorming ways to feed him quick, easy, and healthful meals and snacks. so when got milk? asked me if i’d be interested in partnering up to share a fun and savory milk pairing for kids, i knew just the recipe to share!
adam is pretty good about eating fresh fruit, but i have to be sneaky when it comes to convincing him to eat his veggies. thankfully, i’ve figured out a way to pack in tons of nutrients into these colorful little tots! the concept is pretty simple: swap out potatoes for any veggie you want. three favorites around this house are beets, yams, and broccoli. and they certainly aren’t just for kids. adam likes them plain, but i like to toss in a few spices for myself and dip them in a chipotle aioli sauce. add a heaping glass of organic whole milk and enjoy!
- 12 oz. veggie of your choice (we used beets, yams, and broccoli)
- 1 cup shredded sharp white cheddar
- ½ cup panko or bread crumbs
- 1 large egg
- salt and pepper to taste
- a side of chipotle aioli, mayonnaise, or ketchup
- preheat your oven to 425 degrees fahrenheit
- blanch your veggies in boiling water until slightly soft. the cooking times will vary depending on the vegetable you use, but no more than 2-3 minutes each. shock in cold water and drain. use a paper towel to remove excess moisture if necessary.
- in a bowl, combine veggies with cheese, panko, and egg. quickly stir them together to incorporate, then drop them in the food processor and pulse a few times until they are chopped finely. you can play around with the texture you prefer.
- using a tablespoon to measure the size of the tots, form them into little spheres and line them on a baking sheet. spray with cooking oil.
- bake until golden brown, about 10 minutes.
- enjoy with a tall glass of california milk!
i’ve gotten into a habit of preparing three batches at the beginning of the week and then storing them in the refrigerator so they’re ready to bake right as adam is arriving home from school. he’s a bit young, but he does enjoy helping me shape them into tots as well! if i make a handful for him and myself every day, they usually last all week!
this post is brought to you by got milk? food loves milk.