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Watermelon Basil Cooler

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It’s watermelon season which means it’s watermelon basil cooler time!  We really  just couldn’t be happier!  I mean, who doesn’t love the beautifully sweet and refreshing fruit?  Add some fresh basil and vodka and well, the rest is history!  If you are not a vodka person, that’s totally cool, you can certainly skip that part and make it a “mocktail”.  Watermelon actually has some amazing health benefits like, aiding in digestion, containing vitamins A and C, lowering inflammation, helping with hydration, and improving heart health by reducing blood pressure and cholesterol .  Convinced yet?  I know, we are too!  So these pretty little coolers are a cinch to make.

All you need is a seedless watermelon, fresh basil, vodka (if you are making it like that), a blender and a strainer.  Easy enough right?

So just cube up the watermelon and toss it into the blender.  Pulse it a few times until broken down.  Then push it through a mesh strainer to remove the pulp.  Transfer juice back to blender and add the basil and vodka.  Pulse until blended.  Serve it over a nice big glass of ice and watch the eyes of the people you are serving it to!  They are going to freak out!


Watermelon Basil Cooler
 
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Serves: 2
Ingredients
  • 4 C cubed seedless watermelon
  • ¼ C basil
  • optional - 2 shots high quality vodka such as Tito’s
Instructions
  1. Pulse watermelon in a blender on high speed until it turns to liquid form.
  2. Use a mesh strainer to strain the watermelon juice from the pulp. Return watermelon juice to blender with basil and vodka, pulse until mixed.
  3. Serve over ice.

Gluten-Free Freezer Blondie Bars

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We are just going nuts over these gluten free freezer blondie bars and we know you will too!!  After you read the recipe, you’ll see how funny the nuts comment is too!  ha ha  Anyway, this recipe was a very fun creation that morphed into an awesome and totally delicious treat!  The family freaked out over these bars and we didn’t even tell them that there are garbanzo beans in the recipe.  Shhhh. Can we offer you some advise?  Great…here it is….don’t ever tell the people that there are garbanzo beans in any dessert because they will instantly freak out but if you keep it on the down low, they will literally have NO idea!!  We promise, when the beans are combined with all of the other sweet ingredients, they literally disappear!  It’s like bean magic!  Yes, beans are the magical fruit!  ha  I’m sure you actually don’t need me to go on and on about the health benefits of our little friends, the chick peas but let’s just go with the fact that they are little nutritious powerhouses and that’s a good thing.  Sooo, a somewhat healthy dessert anyone??  Cool.  Here’s the scoop….

Start by mixing up peanuts and cashews in the food processor until they are a nice creamy nut butter consistency.  Then  just add the chickpeas, maple syrup and vanilla and mix them up until combined.  Add the salt to taste and make sure it’s mixed in.  Press the nut mixture into an 8×8 pan and get going on the yummy chocolate topper!  Melt the chocolate and coconut oil in the microwave or a double boiler if you so desire.  Spread the chocolate over the top of the nut mixture and pop it into the freezer to set up for at least 2 hours but overnight will be best!  Just try to hold out that long…we dare you!!

If you love this dessert then we insist that you try these no bake chocolate coconut date bars 


Gluten-Free Freezer Blondie Bars
 
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Serves: 16
Ingredients
  • 1 C raw peanuts
  • 1 C raw cashews
  • 1 C chickpeas (garbanzo beans) drained
  • 2 Tbsp pure maple syrup
  • ½ tsp vanilla
  • pinch of kosher salt
  • 1 C dark chocolate chips
  • 2 tsp coconut oil
Instructions
  1. In a food processor add peanuts and cashews and run until smooth and it begins to turn into nut butter. Add chickpeas, maple syrup and vanilla, process until completely broken down and combined. Add kosher salt to taste and pulse again until mixed.
  2. Press mixture into the bottom of an 8X8 inch baking pan.
  3. Melt chocolate and coconut oil in the microwave. Spread evenly over the top of the nut mixture. Place pan in the freezer for at least 2 hours until set. Cut into equal squares. Store bars in the freezer in an airtight container with wax paper between each layer so they don’t freeze together.

Spicy Eggplant Pasta with Fresh Mozzarella

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This spicy eggplant pasta with fresh mozzarella is literally a must on a busy weeknight.  So I’m not going to lie, the hubby and kids all used to say that they were not fans of eggplant but I never let that stop me from making it and guess what?  They actually really do like it.  I started small and would make eggplant parmesan and just not tell anyone that it had eggplant in it and they really never knew.  Then slowly, they were eating it more and more and I had this massive feeling of accomplishment.  It really doesn’t take much to make me happy.  Anyway, this recipe is a must and don’t let the “non-eggplant” people turn their nose up at you.  Just forge ahead with confidence and they will see the light!!  Check out how easy this dish is to make.

Very simple cast of characters here.  You just need an eggplant, your favorite pasta (we went for this gluten free brown rice penne), your favorite marinara, fresh mozzarella, basil and some red chili flakes.

You’ll want to start by salting the eggplant to let it sweat.  This gets rid of any potential bitterness that it may have.  Rinse it well after it hangs out with the salt and pat it dry.

Then dice it up into pretty little cubes and cook it in a skillet over medium high heat.  Let it cook for about 15 minutes until the edges are a nice golden brown then add the marinara.  While this is happening, cook the pasta according to the package directions.  Then to serve, spoon the pasta into a bowl and top with the eggplant marinara mixture, some fresh mozzarella, red pepper flakes (to your desired heat) and some fresh basil.  Yum!  This dish is a total win!!


Spicy Eggplant Pasta with Fresh Mozzarella
 
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Serves: 6
Ingredients
  • 1 medium eggplant
  • kosher salt
  • 1 Tbsp good quality olive oil
  • 12 oz brown rice gluten free pasta
  • 1 C fresh mozzarella, chopped
  • red pepper flakes - to taste
  • ¼ C fresh basil, chiffonade
  • 1 jar marinara sauce (we used Mezzetta brand caramelized onion and butter)
Instructions
  1. Cut the ends off of each side of the eggplant and slice eggplant into ½ inch slices. Place a generous amount of salt on each side of eggplant and allow to “sweat” for 30-60 minutes. Rinse eggplant thoroughly and pat dry. Chop slices into ½ inch squares.
  2. Heat olive oil in large skillet over medium-high heat. Add eggplant, cook for approx 15 minutes until all sides of eggplant are golden brown and completely cooked though. Reduce heat to low and add marinara sauce.
  3. While the eggplant is cooking boil pasta noodles to cook, drain and return to the pan. Add a few large spoonfuls of eggplant/marinara sauce to the pasta and mix to incorporate.
  4. Dish pasta evenly into bowls. Top with eggplant/marinara sauce, fresh mozzarella, desired amount of red pepper flakes and fresh basil. Serve immediately.

Green Chile Cilantro Chicken & Pineapple Skewers

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We know how much you love a delicious, easy weeknight dinner so in your honor, we’ve created these green chile cilantro chicken and pineapple skewers just for you!  You are going to love how simple this recipe is to make.  And really, who doesn’t love food on a stick?  It’s grilling season now so basically it’s time to start thinking about some fun new ideas to get outside and cook dinner in the comfort of your own backyard.  In Arizona, we only have a short amount of time to do this comfortably however, because in about another month, it’s going to be an absolute inferno in our backyards and that’s without the grill even being turned on.  But the diehards don’t let a little heat stop them and we could very well fall into that category.  But I digress…back to the skewers.  You only need a small amount of ingredients for this recipe.

The sauce is literally a can of diced green chilis, fresh cilantro, garlic and lime juice.  Blend it up and voila!  Sauce is ready.  See, I told you this is an easy one.  Now you just cube up the chicken and place it into a bowl.

Pour the yummy sauce over the chicken and toss to make sure it’s all coated evenly.  Let it hang out in the fridge for at least an hour.  Longer if you can make that happen only because we are working with boneless, skinless chicken and it loves to marinate to soak up flavor!

Once you are ready to start cooking dinner, preheat the grill and start the food on a stick process.  We are all about pretty bright colors so we chose a vibrant red bell pepper and some bright sweet pineapple.  If you’ve never had pineapple on the grill before, you are gonna freak out!  Oh my yum!  It’s fantastic.  Who knew pineapple could actually get sweeter?  Anyway, thread the skewers with the chicken, peppers and pineapple and drizzle with some more sauce before you put them on the grill.  Cook for about 5 minutes on one side, then flip and cook for another 5 on the other side and your skewers should be good to go!  We like to serve over cauliflower rice but you can certainly serve them whatever your heart desires.  See, I told you this was an easy weeknight meal.  Hope you love it as much as my family did!

If you really want to impress the people, serve up these totally off the hook cast iron maple sautéed apples for dessert!!

Green Chile Cilantro Chicken & Pineapple Skewers
 
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Serves: Makes 10-12 skewers
Ingredients
  • 8 oz diced green chili peppers
  • juice of 1 lime
  • ½ C cilantro
  • 1 clove garlic
  • 1.5 lbs chicken tenders, trimmed and cut into large cubes
  • ½ pineapple, cut into bite sized cubes
  • ½ red bell pepper, seeded and cut into large squares
  • ½ yellow bell pepper, seeded and cut into large squares
Instructions
  1. Using a small blender or immersion blender add green chilis, lime juice, cilantro and garlic. Blend until completely broken down and mixed.
  2. Add cubed chicken to a low bowl or gallon ziploc freezer bag, season with S&P. Pour half of green chili marinade over the chicken and mix until coated. Marinade in the fridge for at least 1 hour, preferrably longer.
  3. Heat bbq. Thread chicken, pineapple and bell peppers equally onto metal or wood skewers.
  4. Grill for 5 minutes, flip skewer over and continue to cook until chicken is cooked through for another 5 minutes.
  5. Serve over cauliflower rice, grain rice or on its own with the additional marinade on the side.

Cauliflower Rice, Crispy Kale, Garbanzos and Feta with Simple Lemon Dressing

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Cauliflower rice is all the rage and for good reason, because it’s the bomb!  Not only is it a great way to add move veggies into your diet and skip the carbs but it actually tastes amazing too.  You can rice your own by adding cauliflower florets in a food processor and pulsing until it becomes the size of grain rice, or you can purchased it already riced…take your pick. Some ways to use cauliflower rice is to make pizza crust, under a protein like chicken or fish or in a rice bowl like this.

cauliflowerkale

Why did it take so long for Betty Crocker or whoever to come up with this amazing concept?  Obviously it wasn’t Betty Crocker who came up with cauliflower rice but for whatever reason her name comes to mind…probably a sign of my age! Anyways, we would like to give a shout out to the cauliflower rice inventor because it’s a game changer.

For this quick and healthy dinner we paired the cauliflower rice with some sautéed kale and threw in some garbanzo beans and feta….because everything is better with feta, duh!  The lemon dressing is a staple for us that we use on everything.  It pairs perfectly with the flavors going on in this bowl.  Avocado would be heavenly on this dish as well, we would’ve added it ourselves but we were out so we missed out on the avocado.  Major bummer!  If you have avocado, do yourself a favor and add it to this dish.  We hope you like this quick and easy meal as much as we do!

cauliflowerkale2

Cauliflower Rice, Crispy Kale, Garbanzos and Feta with Preserved Lemon Dressing
 
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Serves: 2
Ingredients
  • 1 tsp olive oil
  • 2 C loosely packed kale, chopped
  • 1½ C cauliflower rice (cut florets off of cauliflower and pulse in food processor until it becomes the texture of rice. Can also buy already "riced" at many grocery stores)
  • ½ C garbanzo beans, cooked
  • ¼ C feta cheese, cut into cubes
For the Simple Lemon Dressing:
  • juice and zest of 1 medium lemon
  • 2 Tbsp Fage 0% greek yogurt
  • 1 Tbsp dijon mustard
  • 1 Tbsp honey
  • 1 clove garlic, chopped
  • ⅓ C good quality olive oil
  • kosher salt
Instructions
For the Simple Lemon Dressing:
  1. In a blender or using an immersion blender, blend all ingredients except for olive oil. Slowly pour in olive oil while blending. Season with kosher salt to taste. Set aside
For the bowl:
  1. In a large skillet, heat olive oil over medium high heat. Add kale and saute for approx 3-5 minutes until it becomes slightly crispy, set aside. Reheat skillet over medium heat and add cauliflower, cook for approx 3 minutes until cauliflower begins to soften. In a serving bowl add cauliflower, kale, garbanzos and feta. Drizzle desired amount of dressing over top.
Good Thyme Tip - There are a lot of other veggies that would be great in this bowl such as asparagus, bell peppers or avocado. Grilled chicken or a hard boiled egg would be a great addition for a protien as well.

Mediterranean White Bean & Tuna Salad

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This simple Mediterranean white bean and tuna salad is pretty much a staple lunch in my house.  Not gonna lie, if you told me I had to live on a Mediterranean diet for every meal, for the rest of my life, I’d be totally cool with it.  There is just something to be said for eating fresh vegetables, legumes, whole grains, fruit, nuts, seafood and using lots of fresh herbs and spices to season your food.  The Mediterranean diet is actually considered one of the world’s healthiest ways to eat.  Ummm, okay.  Sign me up!  So this super simple salad is really easy to whip up and is also loaded with delicious lemony fresh flavor.

In true typical GTK fashion, we are not using a ton of ingredients for this recipe but that doesn’t mean it’s short on flavor.  We’ve just got some great northern white beans, kalamata olives, tuna packed in oil, fresh rosemary and lemon.  Yum!

Just toss all of the ingredients together in a bowl and squeeze the fresh lemon juice over the top.  Season with salt and pepper and then it’s time eat!!  If you are making it for later, or have some leftovers, just store it in the fridge in an airtight container.


Mediterranean White Bean & Tuna Salad
 
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Serves: 2-4
Ingredients
  • 15 oz great northern or white beans, drained and rinsed
  • 4 oz tuna, packed in oil
  • ⅓ C kalamata olives, pitted and quartered
  • 1 Tbsp fresh rosemary, minced
  • zest and juice of 1 medium lemon
  • kosher salt and cracked pepper to taste
Instructions
  1. Add beans to a medium bowl. Add tuna with oil, olives and rosemary. Zest and juice a lemon and stir to mix. Season with S&P to taste.
  2. Serve immediately or store in the fridge in an airtight container for up to 5 days.

Sheet Pan Balsamic Roasted Chicken with Green Beans & Tomatoes

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Once again, we bring you yet another super easy dinner!  This sheet pan balsamic roasted chicken with green beans and tomatoes is an absolute must for a busy weeknight.  Is there anything better than placing all of your ingredients on one pan and tossing it into the oven, only to have it all come out at the same time and ready to eat?  Well, no.  There really is nothing better!  If you are anything like us, you have a lot of stuff going on during the week…I won’t bore you with the details but we’ll just say “mom taxi” and that should sum it up.  Anyway, sheet pan dinners are where it’s at so let us just take a quick minute to share with you how simple this recipe is to make.

Start by making the delicious balsamic marinade.  We use this on pretty much everything…once you try it, you will know why.  It might be the easiest marinade to make but it’s also the most flavorful.  It’s literally dijon mustard, balsamic vinegar, garlic and olive oil.  I like to make mine in the blender but you could just whisk it up or use an immersion blender too.  I always make extra and use it throughout the week for green salads or a yummy quinoa salad.  Yum!

You’ll want to marinate the chicken in the fridge for at least 4 hours so it has time to become one with the delicious flavors.  We suggest doing this part in the morning before you head out for the day.  Then, when you get home and it’s time to make dinner, the chicken is ready to go.

Just pre-heat the oven to 400 degrees and line a baking sheet with parchment.  Place the chicken breasts, tomatoes and kalamata olives on the sheet pan.  You will be adding the green beans a little later as they don’t need as long to cook so make sure you leave some space for them on the pan. Pour the remaining marinade over the tomatoes and olives and season with salt and pepper.

While the chicken is cooking, toss the green beans in a bowl with a little olive oil and season with salt and pepper.  After 20 minutes, place the green beans on the sheet pan and let everything cook for another 10 minutes.  Then remove the pan from the oven and serve up your super simple, one pan dinner!  Total WIN!!!


Sheet Pan Balsamic Roasted Chicken with Green Beans & Tomatoes
 
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Serves: 4
Ingredients
For the Balsamic Marinade:
  • ¼ C balsamic vinegar
  • 3 Tbsp dijon mustard
  • 2 Tbsp good quality olive oil
  • 2 cloves garlic, minced
  • 4 chicken breasts, trimmed
  • cherry tomatoes or strawberry tomatoes on the vine
  • ½ C kalamata olives, pitted
  • 12 oz green beans, trimmed
  • 2 Tbsp good quality olive oil
  • kosher salt
  • cracked pepper
  • *Optional - mozarella or burrata cheese, ciabatta bread, balsamic glaze
Instructions
  1. In a small bowl whisk all ingredients together for the balsamic marinade.
  2. Add chicken to a large ziploc freezer bag. Pour balsamic marinade into bag and massage into chicken. Refrigerate for at least 4 hours.
  3. Preheat oven to 400 degrees. Line a large sheet pan with parchment paper. Arrange chicken on pan and place tomatoes and olives around pan (leave room for green beans, they will be added later). Pour remaining marinade over tomatoes and olives. Season with S&P.
  4. Set timer for 20 minutes.
  5. While chicken is cooking toss green beans with olive oil, season with S&P. After 20 minutes add the green beans to the sheet pan, set the timer for an additional 10 minutes.
  6. Remove from oven, slice chicken and serve.
*Optional - serve with sliced ciabatta bread, fresh mozarella or burrata and drizzle with balsamic glaze.

Southwest Chicken Quinoa Bowl with Creamy Avocado Dressing

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*Featured in the May Issue of Scottsdale Health Magazine*

Say hello to your next totally delicious and really easy weeknight meal that’s packed with all the right ingredients!  We are huge fans of all things bowls.  Why is it so much more fun to deconstruct the meal and put it all in a bowl first?  The typical bowl will have some type of grain or noodle as the base with your choice of veggies, meat or fish on top along with a delicious dressing.  Our bowl creations are endless and this Southwest Chicken Quinoa bowl with Creamy Avocado Dressing is one of our absolute favorites.  Check out how easy this deliciousness is to create.

You can even make the chicken and the quinoa for this recipe ahead of time and then all you need to do is assemble.  How simple is that?  So, we started with marinating the chicken breasts in lime juice, garlic, honey and some olive oil.  Let it hang out in the fridge for at least an hour or even overnight.  Heat a grill pan or bbq to medium-high heat and cook the chicken for 3 to 5 minutes on each side or until cooked through.

Set the chicken aside to cool and start on the creamy avocado dressing.  Now you can start assembling the bowl with all of the remaining ingredients.  Divide the quinoa evenly between the bowls and begin adding the purple cabbage, black beans, diced tomatoes, corn, avocado, sliced jalapeño and fresh cilantro.  Drizzle the avocado dressing over the top and you are good to go!  You can even squeeze some fresh lime juice over the top as well.  Fresh citrus is always a game changer!  We are sure you will love this recipe as much as we do.

Check out this recipe for chili lime chicken which would be perfect served in a bowl like this too!

 

Southwest Chicken Quinoa Bowl with Creamy Avocado Dressing
 
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Serves: 2
Ingredients
  • 1 medium chicken breast
  • 2 limes
  • 1 clove garlic, pressed
  • 1 tsp honey
  • 2 Tbsp olive oil
  • 3 C quinoa, cooked according to package instructions
  • ¼ C purple cabbage, chopped
  • 1 roma tomato, chopped
  • ¼ C black beans, drained and rinsed
  • 1 jalapeno, thinly sliced
  • ½ avocado, sliced
  • 2 Tbsp fresh cilantro, chopped
For the Creamy Avocado Dressing:
  • ⅔ C 0% Greek yogurt
  • ½ medium lime, juiced
  • ¼ avocado
  • 1 tsp honey
  • kosher salt to taste
Instructions
  1. Rinse and trim chicken breast, pat dry. Add chicken breast to a large ziploc bag. Add juice of 1 lime, garlic, honey and olive oil to the bag. Allow to marinade in the fridge for at least 1 hour or overnight.
  2. Heat an indoor grill pan or bbq to medium-high heat. Cook chicken for 3-5 minutes per side, depending on thickness.
  3. While chicken is cooling add ingredients together for the creamy avocado dressing. In a small food processor or blender add all dressing ingredients except for salt. Blend until incorporated, season with salt to taste.
  4. Divide quinoa evenly between two serving bowls. Top with purple cabbage, tomatoes, black beans, jalapeno, avocado and cilantro. Slice chicken and divide between the two bowls. Serve with remaining lime wedge and creamy avocado lime dressing.

Grilled Squash with Roasted Red Pepper Tahini Drizzle

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Grilled summer squash anyone??

Summer is just around the corner and that could very well explain our latest craving for grilled summer squash.  Not that we need a reason to eat summer squash but you get the point right?  Well, we also recently created this amazingly delicious roasted red pepper tahini dressing and thought they would pair perfectly together.  We were so right!  Holy moly!!  Talk about a flavor party going on.  This recipe is so super easy and another flavor win.  If you are a fan of grilled squash then you are going to want to put this one on your list.  I’d suggest sooner than later too because you’ll be craving it after you try it.  Just sayin.

For starters, you are going to want to get the garlic going in the oven to roast it up.  It’s used in the dressing and takes about 45 minutes to cook.  You can do the garlic ahead of time and keep it in the fridge for up to 2 weeks so if you’ve already done that part, move on to the rest…  Just pick out some pretty zucchini and yellow squash and cut them into 1 inch thick long pieces and rub them down with some olive oil and sprinkle with salt and pepper.  Set the squash pieces aside and get going on the delicious red pepper dressing.

This part is seriously so easy.  If you have an immersion blender, it’s time to put it to use.  Otherwise, you can easily do this part in a blender too. So, just combine all of the ingredients for the roasted red pepper tahini dressing in an immersion blender and blend away.  That’s it, easy peasy!

Heat a grill pan over medium high heat and grill up the squash so each side gets nice charred grill lines.

Plate the squash and drizzle the roasted red pepper tahini sauce over the top.  Finish the dish off with feta cheese, roasted sunflower seeds and some S&P.  This dish is a perfect side dish or on all by itself.  Summer squash is definitely not just for summer!!


Grilled Squash with Roasted Red Pepper Tahini Drizzle
 
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Serves: 6
Ingredients
  • 3 zuchinni squash
  • 2 tsp good quality olive oil
  • 2 Tbsp feta cheese, crumbled
  • 1 Tbsp toasted sunflower seeds
  • S&P
For the Roasted Red Pepper Tahini Dressing:
  • 1 C roasted red peppers - we used jarred but you can roast your own
  • ¼ C tahini
  • 5 cloves roasted garlic - See note below on how to roast garlic or you can purchase roasted garlic
  • ¼ C 0% Greek yogurt
  • ½ medium lemon, juiced
  • S&P to taste
**Roasted Garlic - Preheat oven to 400 degrees. Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut ¼ to a ½ inch from the top of cloves, exposing the individual cloves of garlic.
Place the garlic cut side up on a sheet of foil. Drizzle a couple teaspoons of olive oil over the garlic. Loosely cover the garlic bulb with foil and bake for 45 minutes. Allow to cool. Turn garlic bulb upside down and squeeze garlic cloves out. store in the fridge in an airtight container for up to 2 weeks.
Instructions
  1. Heat a grill pan over medium-high heat. Cut ¼ off of each end of the squash. Cut the squash into 1 inch pieces, lengthwise. Rub each side of squash with olive oil, season with S&P. Grill squash approx 3 minutes per side.
  2. While squash is grilling assemble the roasted red pepper tahini dressing.
  3. Add all ingredients except S&P to a blender. Mix until completely combined. Season with S&P to taste.
  4. Assemble grilled zuchinni on a platter. Drizzle with roasted red pepper tahini dressing. Sprinkle with crumbled feta and sunflower seeds. Serve immediately.

Sweet Potato Tater Tots

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Sweet potato tater tots come to mama!!  These little gems are not only super cute, but they are so dang delicious as well.  We’ve all had the traditional frozen tater tots which are definitely tasty but not always so good for you.

Guess what?? We’ve created sweet potato tater tots that are actually good for you and they aren’t even fried!  I know….mind blown, right?!

Just a few simple steps and you can be popping these little bites of goodness in your mouth too.  Boil the sweet potatoes with the skin on for 15 minutes.  Allow the sweet potatoes to cool enough to handle and the skin will slide right off.  Use a box grater to grate the sweet potatoes and season with a little kosher salt.  Next is the fun part, use your hands to form the grated sweet potatoes into tater tots.  Roll the tater tots through panko breadcrumbs and line on a parchment lined sheet pan.  You’re almost there….spray with olive oil, pop them in the oven and watch them crisp up.  Flip the tots halfway through and spray with olive oil again to make sure that both sides get nice and crispy.

We were going to get all fancy and make some sort of yummy dipping sauce but let’s be real…the only sauce that is required is good old fashioned ketchup.  We love the TJ’s organic ketchup, so I guess that’s not technically good old fashioned ketchup, but close enough!

Dip the tots in your favorite sauce and sit back and enjoy these guilt free tater tots.  You might want to make a double batch because they will be gone before you know it!

 

Sweet Potato Tater Tots
 
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Serves: Approx 24 tater tots
Ingredients
  • 1.5 lbs medium sweet potatoes
  • ½ C panko breadcrumbs
  • kosher salt
  • olive oil spray
Instructions
  1. Boil water in a large stockpot, add sweet potatoes and boil for 15 minutes or until fork tender. Drain and allow potatoes to cool enough to handle.
  2. Preheat oven to 425 degrees. Remove outer skin from sweet potatoes. Use a box grater to grate sweet potatoes, place grated sweet potatoes in a large bowl. Season with kosher salt to taste.
  3. Line a sheet pan with parchment paper. Place panko breadcrumbs in a low bowl or plate. Form sweet potatoes into tater tot shapes, dredge through panko coating all sides and line on sheet pan.
  4. Spray tater tots with olive oil spray. Bake for 20 minutes, flip and spray again with olive oil. Bake another 20 minutes until crispy. Remove from oven and serve immediately with your favorite dipping sauce