Veggie Nuggets

Quickly after becoming a Mom I started becoming a bit obsessed with sneaking vegetables into my toddler. Luckily for me, Max is pretty open to most vegetables and while I love to roast fresh broccoli and sweet potatoes for him – life gets busy. Having a freezer stocked with these veggie nuggets is a great way to have something healthy for him on busy weeknights. Dip these in ketchup and Max will eat these nuggets just as quickly as any chicken variety. And I get to have my proud mom moment as I see my son eating broccoli, carrots and kale. Kale!
Sorry, that was gloating 🙂

Veggie Nuggets

Ingredients
2 cups frozen mixed vegetables, steamed
1 handful kale
2 eggs
½ cup breadcrumbs
½ cup shredded cheese

Preheat the oven to 350 degrees and prepare a baking sheet with non-stick spray.

Begin by pulsing the mixed vegetables and kale in a food processor until roughly chopped. Add all remaining ingredients and pulse until everything is incorporated and vegetables are in smaller pieces. Veggies should not by mushy!

Veggie Nuggets

Veggie Nuggets

Spoon about ¼ cup of the mixture on the baking sheet for each nugget. Bake until golden brown along the edges, about 20 minutes.

If eating immediately, enjoy!

If freezing for later, you can simply freeze the nuggets right on the baking sheet for two hours or until completely frozen. Once frozen just toss the nuggets into a freezer bag and keep in the freezer until later. They can be reheated in the microwave in about 45 seconds and are a big hit with ketchup or BBQ sauce!

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