Pst. Your kids won’t even know how healthy they are!

These Veggie Nuggets are the way to go for your convenience and comfort. Yes, to saving money and healthy kids!


*makes 40-50 nuggets

2 large russet potatoes, peeled an cubed into 2-inch pieces
2 medium carrots, cut into 1-inch pieces
1 cup broccoli florets
1/2 cup frozen corn kernels, defrosted
1/2 tsp kosher salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 cup flour
2 large eggs, whisked
1 cup breadcrumbs


Steam potatoes for 15 minutes with carrots. In the last 5 minutes add steamed broccoli (for a total of 20 minutes). Put carrots, broccoli, and defrosted corn (also can use fresh), in the food processor and chop up into tiny pieces. Mash-up potatoes in a bowl (just a little bit) and after add the vegetables.  Then mix in seasoning (garlic, onion, and salt).

Take a sheet tray and spread the mix so that it is 1/2 inch thick on the tray. Pat it down and make sure it’s pretty smooth and even. Put it into the freezer for 30 minutes before cutting into fun shapes! (If mixture gets too soft, just pop it back in the freezer for about 10 minutes and you can start cutting again.)

Put cutouts into flour, egg wash, and breadcrumbs. Set nuggets on sheet tray in freezer for 30 minutes and let them firm up. (If you want keep them for later, use baggies so when you’re ready to cook, all you do is pop them out and broil them.) Broil for 2 minutes on each side and you’re done!

My kids love taco night! It is one of the few meals I make that pleases everyone. Except, sometimes, me. I typically prefer chicken, so when I saw this recipe for crock pot chicken tacos, I knew I had to give it a try. It is so easy and everyone loved it. It would be a great way to celebrate Cinco de Mayo, too! Enjoy!


3-4 boneless, skinless chicken breasts

1 packet taco seasoning

16 oz. salsa

Simply dump everything into the crock pot and cook on high for 4 hours or low for 6 hours. Serve it up in flour tortillas with you favorite topping!

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There’s nothing like a holiday to inspire some creativity, and Easter is no exception! Check out these deliciously Easter-themed food creations and let us know which ones you’ve tried.

Check out this super quick & easy Chicken Parmesan recipe below!

Chicken Parmesan Recipe

4-6 chicken cutlets
All purpose flour, about 1 cup or according to how many chicken cutlets you use
2-3 eggs
2 Tablespoons water
Italian bread crumbs, about 1-2 cups
48 ounces tomato sauce, either homemade or jarred
6 ounces sliced mozzarella cheese
Freshly grated Parmesan cheese
Olive Oil
Spaghetti, cooked according to package directions

Dredge chicken cutlets in flour, then egg, then Italian bread crumbs. Heat olive oil in a sauté pan and then brown cutlets on both sides. Spray a 9×13″ casserole dish. Place a layer of the tomato sauce in the bottom of the casserole dish. Place the chicken cutlets over the tomato sauce and cover with more sauce. Place the mozzarella cheese evenly over the cutlets and sprinkle with Parmesan cheese. Bake for about 30 minutes in a preheated 350° oven.

Cook spaghetti according to package directions. Heat the leftover tomato sauce and serve over the spaghetti with a cutlet. Sprinkle with more Parmesan cheese, if desired.