You are in for a special treat! We found the FIRST Dinner Tonight video and thought it was appropriate for today’s “Throwback Thursday.” Dana Tarter was a Family and Consumer Sciences AgriLife Extension agent in Tarrant County when she was the first star of Dinner Tonight. The program has grown tremendously since this video and we are excited for what is to come. Don’t forget to try Lemon Butter Fish for dinner tonight. Enjoy!
[Read more…] about Lemon Butter Fish
Roasted Asparagus Salad
Roasted Asparagus Salad is a perfect side salad for anyone who is feeling adventurous! With pickled red onion, roasted asparagus and arugula this side salad is quite the show stopper! 
Ingredients
- 1/4 cup red onion sliced very thin
- 1/3 cup red wine vinegar
- 1 lb fresh asparagus spears trimmed
- 3 cups fresh arugula (can substitute spinach)
- 2 tbsp fresh mint minced
- 3 tbsp olive oil extra virgin divided
- 1/4 tsp salt
- 1/8 tsp black pepper
Servings: (1.25 cups each)
Units:
Instructions
- To pickle onions, combine onion and vinegar in a small bowl. Cover and let stand at room temperate for at least 30 minutes or in the refrigerator for up to 24 hours.
- Pre-heat oven to 400 °F. On a baking sheet lined with parchment paper, place the trimmed asparagus in a single layer. Drizzle asparagus spears with 1 tablespoon olive oil. Roast asparagus for 15-20 minutes (until tender crisp).
- Meanwhile, in a large bowl combine arugula and mint. Use a slotted spoon to transfer the onions to the mixture. Pour 3 tablespoons of the vinegar from the onion bowl into a small screw top jar. Add remaining oil, salt and pepper. Cover and shake well.
- Add cooled asparagus spears to the salad and drizzle vinegar mixture over the salad, toss gently to coat. Serve immediately
Recipe Notes
Note: If you have thin asparagus spears, leave them whole. If the spears are thick, cut them into 1 inch chunks.
Lightened Up Carrot Cake Bars
Carrot cake just feels right for a spring gathering!
Need help measuring? Refer back to one of our earlier posts about Measuring Basics
Ingredients
Fluffy Cream Cheese Frosting
- 1/2 cup frozen light whipped topping thawed
- 4 oz reduced-fat cream cheese softened
- 1/2 cup low fat vanilla yogurt
Servings:
Units:
Instructions
Bars
- Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil over the edges of the pan. Lightly coat foil with nonstick cooking spray. Set aside.
- In a medium bowl, combine all-purpose flour, whole wheat flour, sugar, pumpkin pie spice, baking powder, and salt.
- Add shredded carrot, 1/2 cup of the nuts, the eggs, oil, and milk
- Stir just until combined. Spread mixture evenly in the prepared pan.
- Bake for 15 to 18 minutes or until a toothpick inserted near center comes out clean. Cool bars in pan on a wire rack.
- Using the edges of the foil, lift the uncut bars out of the pan.
- Spread top evenly with Fluffy Cream Cheese Frosting. Sprinkle with the remaining 1/4 cup nuts. Cut into 20 bars.
Fluffy Cream Cheese Frosting
- In a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth.
- Beat in yogurt until smooth. Fold thawed whipped topping into cream cheese mixture.
Recipe Notes
Source: Better Homes and Gardens Diabetic Living Online
Celebrating Sensibly
There are celebrations and holidays year-round and Dinner Tonight wants to help you plan your festivities while keeping healthy living in mind. Celebrating in a healthy manner can be hard (especially with tempting treats surrounding you).
When it comes to celebrating sensibly, moderation is key. One of the easiest ways to help control portions is to start using a smaller plate. Choose a plate that is 9 inches. Most plates that are used in restaurants and even the ones at our homes are 11-12 inches. The more space we have on our plates the more foods we fill it with. To help with portion control, use the plate method.
The plate method is a concept that helps controls portions without using measuring cups. First, fill half your plate with fruits and vegetables. Second, divide the other half into half and use one section for grains/starches and one for protein. To make this a complete meal, add a dairy source like low-fat milk or yogurt. The plate method can help you make good choices whether you are at a family gathering, an office party, or a buffet at a celebration.
When it comes to dessert, being mindful is key. Desserts can fit within a healthy meal plan, but it is all about how often you consume them and the portion size. A good goal may be to try is only to have desserts twice a week. If you must have something sweet to end your day choose ½ cup of fruit with two tablespoons of whip cream or share a dessert with a family member or friend. Or try another strategy such as the 3-bite rule. Take three small bites of dessert and then stop.
