Tater Tots and Pasta For that Vegas Bod

With Vegas in less than two weeks, I thought to share a couple more delicious recipes for that spring break bod! I hope you enjoy these as much as I did.

Baked Broccoli Tater Tots

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  • 2 cups or 12 ounces uncooked or frozen broccoli
  • 1 large egg
  • ¼ cup diced yellow onion
  • ⅓ cup cheddar cheese
  • ⅓ cup panko breadcrumbs
  • ⅓ cup italian breadcrumbs
  • 2 tablespoons parsley ( or cilantro, rosemary,
  • 1 teaspoon salt
  • 1 teaspoon pepper
  1. Preheat the oven to 400°F
  2. Spray a thin layer of pam on a baking sheet and set aside
  3. Put water into a pot and bring to a boil
  4. Add the broccoli to the boiling water for 1 minute
  5. Remove broccoli from boiling water and immediately put broccoli into cold water
  6. Drain broccoli
  7. Chop broccoli finely
  8. In a separate bowl, combine the egg, onion, cheddar, breadcrumbs, and seasoning
  9. Add finely chopped broccoli to bowl.
  11. Scoop 1.5 tablespoons of mix and gently press between your hands into a firm ball then shape into a tater-tot shape. (hint:helps to wash your hands after every few tots to keep them from sticking onto your hands)
  12. Place each tot on the baking sheet you set aside earlier
  13. Bake until golden brown and crispy (18-24 minutes) turning half way.
  14. Remove from the oven and enjoy!  (btw, this would be the perfect time to use any leftover sweet onion sauce from last week’s recipe!)

Roasted Red Pepper & Goat Cheese Alfredo

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  • 2 whole red bell peppers
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup fat free half & half
  • 4 oz. garlic & herb goat cheese
  • 2/3 cup grated parigiano reggiano cheese
  • 1/2 cup artichoke hearts (optional)
  • 1/2 lb. linguine, cooked to al dente
  • salt & pepper, to taste


  1. Preheat oven to 500 degrees
  2. Place red peppers on baking sheet and bake 20-30 minutes or until peppers are charred
  3. Add water to a pot and bring to a boil to cook pasta (keep pasta warm once they are cooked)
  4. Remove red peppers from oven and cover with foil for 10 minutes
  5. While the Red peppers are cooling, saute onions and garlic in olive oil for 7 minutes or until tender.
  6. Pour in half & half, goat cheese, salt & pepper
  7. Stir until the goat cheese melts and you get a sauce like consistency
  8. Put on low heat to keep warm
  10. Now that they have cooled down, peel skin off and remove the stem and seeds
  11. Slice into large pieces and place into sauce along with the parmesan cheese
  12. Stir until parmesan cheese melts
  13. Pour sauce into food processor and puree
  14. Once pureed, pour back into warm pan
  15. Add cooked pasta
  16. Enjoy!

Categories: Campus Life, Food

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