Here are the numbers that explain why it is such a big concern: Food allergy is a growing public health issue that impacts almost every school across the United States. Just one bite or touch of their allergen can cause a serious allergic reaction that can lead to closed off airways, cardiac arrest and possibly death. Please understand that the school probably has this policy in place for especially young children due to life-threatening food allergies as known as Anaphylaxis. Per the comments on the pre-packaged snack frustration in the classroom. Place each tater tot on the baking sheet, about ½ inch to 1 inch apart. Once formed, roll each tot on more Parmesan cheese – just enough to coat it. Begin to form tater tots into small balls with a 1 tablespoon size cookie scoop or you’re your hands and a spoon.Place remaining Parmesan cheese into a small bowl.Add seasoning into the large bowl and fold all ingredients with a large spatula to combine.Transfer mixture into the bowl with the broccoli. Next, pulse semi-cooked potatoes and 1 ½ cups of the Parmesan cheese just enough to break up the potatoes and combine them with the Parmesan cheese.Measure 1 ½ cups of finely chopped broccoli and transfer into a large bowl. In the bowl of your food processor, pulse about 2 cups of chopped broccoli florets (depending on how you cut it, it should yield about 1 ½ cups chopped) until it resembles coarse rice.Preheat oven to 425F, place oven rack in the middle of the oven and line a baking sheet with parchment paper or a silicone mat.Once they are cooked drain them and set aside to cool down.
Steam or microwave the potatoes to the point where a fork is easily inserted but it’s too tough to eat (about 10 minutes boiling, 6-7 in the microwave). Peel, cube into small dice sized pieces, and measure 2 cups of russet potatoes (about 2-3 potatoes).
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