Ginger Melon Salad

July 22, 2015 by Dinner Tonight

Summer is definitely in the air when you create this colorful and juicy dish for your family. Use is to compliment your meal as an appetizer or just as a tasty snack. No matter what, you will feel completely refreshed after devouring this fruity combination. Enjoy the taste of summer!

Check out our tips for selecting the perfect melon at the store!

Soaked melon balls in a small bowl topped with mint

Ginger Melon Salad

CourseAppetizers, Fruits, Side Dishes, Snacks

Servings

Ginger Melon Salad

CourseAppetizers, Fruits, Side Dishes, Snacks

Servings

Ingredients

1 1/3 cups cantaloupe cubed or balled
1 1/3 cups honeydew cubed or balled
1 1/3 cups watermelon cubed or balled
1/4 cup pineapple juice
1 Tablespoon honey
1/4 teaspoon ground ginger

Servings:

Units:

Instructions

Clean your area and wash your hands before you begin.
Combine the 4 cups melons.
Combine the pineapple juice, honey, and ground ginger.
Pour the liquid mixture over the melon and toss.

Recipe Notes

Ginger Melon Salad

Nutrition Facts
Serving size 1 Cup (190g)
servings per container 4

Amount per serving
Calories 80

% Daily Value
Total Fat 0 g 0 %
Saturated Fat 0 g 0 %
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 20 mg 1 %
Total Carbohydrate 20 g 7 %
Dietary Fiber 1 g 4 %
Total Sugars 18 g
Added Sugars 4 g 8 %
Protein 1 g

Vitamin D 0 mcg 0 %
Calcium 15 mg 2 %
Iron 0 mg 0 %
Potassium 374 mg 8 %

Fruity Crunchy Chicken Salad

July 22, 2015 by Dinner Tonight

Chicken salad on a bed of lettuce plated in a yellow bowl on a pink plate.

Fruity Crunchy Chicken Salad

CourseFruits, Main Dish

Servings

Fruity Crunchy Chicken Salad

CourseFruits, Main Dish

Servings

Ingredients

1 cup chopped, cooked chicken breast
1 cup canned mandarin orange segments drained and cut into pieces
1/2 cup dried cranberries
1/2 cup almond slices
1/2 cup peeled jicama chopped
4 cups lettuce
1/3 cup reduced fat salad dressing

Servings:

Units:

Instructions

Wash your hands well with soap and water.
In a large mixing bowl, mix the chicken, orange pieces, cranberries, almonds, and jicama.
Add the salad dressing and toss to coat.
Cover the bowl with foil or plastic wrap.
Refrigerate it for at least 1 hour or overnight.
To serve, place a lettuce leaf on each plate.
Place 1 cup of chicken salad on top of each lettuce leaf.

Recipe Notes

Salsa Beef & Rice

July 22, 2015 by Dinner Tonight

Salsa Beef and Rice is an easy dinner to pull together, keep the ingredients on hand for your next busy weeknight!

Salsa Beef & Rice

CourseKid Friendly, Main Dish

Servings

6 1 cup servings

Servings

6 1 cup servings

Salsa Beef & Rice

CourseKid Friendly, Main Dish

Servings

6 1 cup servings

Servings

6 1 cup servings

Ingredients

1 pound extra lean ground beef 3% fat, 97% lean
1/2 each sliced onion
1/2 each chopped bell pepper
2 cups cooked brown rice
2 cups frozen corn thawed
1 cup salsa
1/2 cup reduced fat cheddar cheese shredded

Servings: 1 cup servings

Units:

Instructions

Wash your hands and clean your cooking area.
Brown ground beef, onion, and bell pepper in skillet.
Drain meat.
Heat cooked rice, meat mixture, corn, and salsa in skillet for 10 to 15 minutes. (Add water as needed to prevent the rice from sticking).
Add cheese and heat until cheese melts (about 5 minutes).

Recipe Notes

Minestrone Pasta

July 22, 2015 by Dinner Tonight

Pasta anyone? This delightful recipe will make dinner tonight light and carefree at your dinner table. It’s quick and perfect after a busy day in the home or at work. This dish is packed with vegetables and would make a fantastic side to your favorite protein.

Minestrone Pasta plated on a white plate.

Easy Minestrone Pasta

CourseMain Dish, Side Dishes

Servings

Easy Minestrone Pasta

CourseMain Dish, Side Dishes

Servings

Ingredients

3 cups whole wheat pasta shells uncooked
2 medium carrots sliced
1 medium bell pepper chopped
1 (15 ounce) can low sodium kidney beans drained and rinsed
1 (15 ounce) can low sodium garbanzo beans drained and rinsed
1 (14.5 ounce) can Italian style stewed tomatoes about 1.75 cups
2/3 cup fat free Italian dressing
1/4 cup shredded Parmesan cheese

Servings:

Units:

Instructions

Cook pasta according to package directions, drain, and set aside to cool. In a large bowl, add carrots, bell pepper, kidney beans, garbanzo beans, and tomatoes.
In a separate small mixing bowl, combine Italian dressing and parmesan cheese.
Add pasta and dressing to vegetables mixture.
Refrigerate for 15 minutes allowing flavors to combine and serve.

Recipe Notes

Easy Egg Salad

July 22, 2015 by Dinner Tonight

This egg salad is perfect for Spring time! There are just 3 simple steps to the recipe, then enjoy!

Easy Egg Salad

CourseKid Friendly, Main Dish

Servings

Easy Egg Salad

CourseKid Friendly, Main Dish

Servings

Ingredients

6 hard cooked eggs peeled and chopped
1/2 cup chopped celery
1/2 cup sweet pickle relish
1/4 reduced fat mayonnaise with olive oil
16 slices whole wheat bread

Servings:

Units:

Instructions

Wash your hands and clean your cooking area.
In a medium bowl, combine all ingredients.
Evenly divide and spread mixture onto slices of whole wheat bread.
Top with remaining slices of bread and serve immediately or cover and chill.

Recipe Notes

Easy Egg Salad Nutrition Facts Serving size 1 sandwich (135g) servings per container 8 Amount per serving Calories 260 % Daily Value Total Fat 10 g 13 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 190 mg 63 % Sodium 510 mg 22 % Total Carbohydrate 30 g 11 % Dietary Fiber 0 g 0 % Total Sugars 7 g Added Sugars 0 g 0 % Protein 13 g Vitamin D 6 % Calcium 10 % Iron 10 % Potassium 4 %

Ginger Melon Salad

Fruity Crunchy Chicken Salad

Salsa Beef & Rice

Minestrone Pasta

Easy Egg Salad

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