1) CAULIFLOWER TATER TOTS
•3 cups cauliflower, shredded
1/2 of a red bell pepper, seeds removed and chopped
•1 small jalapeno pepper, seeds removed and chopped
•1/4 cup cilantro, chopped
•1 cup shredded pepper jack cheese
•1/4 cup Panko breadcrumbs
•Salt and pepper to taste
Preheat your oven to 375 F˚.
Using a food processor with the grater or blade attachment or a box grater, grate the cauliflower. Place the cauliflower in a colander and squeeze the cauliflower to get out the excess moisture (you will regret skipping this step, so make sure to do it!).
Put the cauliflower, egg, bell pepper, jalapeno, cilantro, cheese and Panko in a large mixing bowl and stir to combine. Season with salt and pepper. Generously grease a large baking sheet or line with parchment paper or a Silpat. Using your hands, form the tater tots into small balls. Place them on the baking sheet, about 12 at a time, depending on the size of your tater tots and your baking sheet.
Bake for 10 minutes, then use a spatula to flip the tater tots over and bake for 10 minutes more. Serve with ketchup if desired.
2) TOMATO AVOCADO MELT
•4 slices of bread
•1/2 tablespoon mayonnaise
•Cayenne pepper, to taste
•1 small Roma tomatoes, sliced thin
•1/2 avocado, sliced thin
•8 slices of cheese (your favorite kind)
Spread a thin layer of mayonnaise on each piece of bread. Sprinkle with a pinch of cayenne pepper. Layer bread with tomato and avocado slices and top with cheese. Broil on high for 2-4 minutes, or until bread is toasted and cheese is bubbly!
3) AVOCADO TUNA SALAD
•1/2 avocado, mashed
•1 can tuna, drained
•1/4 cup plain Greek yogurt
•1 tablespoon pesto
•1/2 red pepper, diced
•Juice of 1 line
•Salt and pepper to taste
Place all ingredients in a small bowl and mix thoroughly to combine. Serve with crackers and veggies for dipping, or in a sandwich or pita. Tuna salad keeps well in a sealed container in a fridge for 3-4 days.
4) BELL PEPPER PIZZAS
•1 large green bell pepper
•1/4 cup pizza or spaghetti sauce
•1/4 cup grated cheese
•A pinch of red pepper flakes
•A pinch of basil or parsley
•As many toppings as you can fit!
Preheat your oven or toaster over to 350 F
Slice off each of the four sides of your pepper and lay flat on a baking sheet
Top with sauce, then cheese, followed by any and ever veggie in your crisper! I added broccoli and tomatoes to mine
Bake for 10 minutes, flipping your oven to broil towards the end to make the cheese nice and bubbly
Add a pinch of red pepper flakes and basil/parsley if desired and dig in!
5) CUCUMBER RANCH TURKEY WRAPS
•4 oz creme cheese, softened
•1 teaspoon ranch seasoning
•4-8 flour tortillas
•3/4 cup diced cucumber
•1/4 lb deli turkey
In a bowl, mix together the cream cheese and ranch dressing. Lay out the 4 tortillas. Divide the creme cheese mixture between the tortillas and spread evenly. Top with the cucumber, followed by the turkey, adding even amounts to each tortilla. Roll the tortillas, slice in half on an angle, and serve.
I hope you guys enjoyed this post, and I am so sorry it took so long to create this post, but I worked very hard on it so I hope you guys liked it. Make sure to try these ideas, and before you pack it in your lunch, take a picture for Instagram and use the #lookneondots so that I can see your amazing recreations. Kisses to my neonators!