Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Beef Teriyaki Skillet

by

Make weeknight dinners easy with this flavorful beef teriyaki skillet. Tender beef, colorful vegetables, and a rich teriyaki glaze come together for a quick, delicious meal that’s simple to prepare and sure to impress. 


Beef Teriyaki Skillet
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 servings
Servings
4 servings
Beef Teriyaki Skillet
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 servings
Servings
4 servings
Ingredients
Teriyaki Sauce
Skillet
Servings: servings
Units:
Instructions
Teriyaki Sauce
  1. Prepare onion, ginger and garlic.
  2. In a small saucepan add soy sauce, water, brown sugar, crushed red pepper, onion, garlic, ginger, and rice vinegar.
  3. In a separate small bowl make a paste with water and corn starch. Whisk the paste into the saucepan.
  4. Bring the saucepan to a boil over high heat and then reduce to a low heat.
  5. Stirring occasionally, simmer for 5-7 minutes or until desired thickness is achieved.
  6. Store in an airtight glass container in the refrigerator for up to 1 week.
Skillet
  1. On a clean cutting board, trim any excess fat from the flank steak. Slice steak into ½ inch slices.
  2. On a separate cutting board from the steak cutting board (to avoid cross contamination) dice red bell pepper.
  3. Add ½ tablespoon of sesame oil to pan and cook steak to desired doneness with an internal temperature of 145 degrees. Transfer cooked steak to a bowl, keep warm.
  4. Add remaining sesame oil to pan and sauté garlic. Once garlic is cooked, add vegetables and cook thoroughly.
  5. Add cooked steak back to pan with cooked vegetables. Add teriyaki sauce and mix with all vegetables and steak.
  6. Enjoy this easy and quick weeknight recipe!
Recipe Notes

Beef Teriyaki Skillet Nutrition Facts Serving size 1 cup servings per container 4 Amount per serving Calories 210 % Daily Value Total Fat 8 g 10 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 55 mg 18 % Sodium 480 mg 21 % Total Carbohydrate 8 g 3 % Dietary Fiber 2 g 7 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 26 g Vitamin D 0 mcg 0 % Calcium 44 mg 4 % Iron 2 mg 10 % Potassium 529 mg 10 %

Busy with life? Use a low sodium Teriyaki Sauce from the store.  Or make the recipe above and store it in your refrigerator for future use. Store bought teriyaki sauce will affect nutritional qualities of final recipe. 

Pumpkin French Toast Bake

by

This delicious dish is made from whole grain bread, pumpkin, pecans, and a touch of maple syrup. It’s a great “breakfast for dinner” option that will fill you up on a chilly evening.


Pumpkin French Toast Bake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
12 servings
Servings
12 servings
Pumpkin French Toast Bake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
12 servings
Servings
12 servings
Ingredients
Servings: servings
Units:
Instructions
  1. Spray a 9x13” casserole pan with non-stick spray or line with parchment paper.
  2. Cut whole grain bread slices into 1-inch cubes. Place bread cubes into the casserole pan.
  3. In a large bowl, whisk together eggs, milk, vanilla, pumpkin pie spice, and pumpkin puree until well combined. Pour mixture over bread until all bread is covered. Cover and refrigerate for 15 minutes or overnight.
  4. When ready to bake, preheat oven to 350 degrees F. Mix together brown sugar and pecan halves. Uncover casserole. Using clean hands, top with sugar and pecan mixture. Bake for 35 to 45 minutes or until golden brown and no longer wet.
  5. Serve with maple syrup.
  6. Store leftovers in the refrigerator for a couple of days.
Recipe Notes

Overnight Breakfast Enchiladas

by

Make Overnight Breakfast Enchiladas your secret weapon for holiday mornings—wholesome, crowd-pleasing, and completely make-ahead. Prep it the night before, pop it in the oven, and enjoy a stress-free start to the day while everyone thinks you worked magic.


Overnight Breakfast Enchiladas
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
16 enchiladas
Servings
16 enchiladas
Overnight Breakfast Enchiladas
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
16 enchiladas
Servings
16 enchiladas
Ingredients
Servings: enchiladas
Units:
Instructions
  1. Wash hands and sanitize the preparation areas.
  2. Spray two 9x13 baking dishes with non-stick cooking spray. Set aside.
  3. In a large skillet, brown turkey sausage (remove from casings, if needed). Stir in drained diced tomatoes with chilies and heat through. Pour sausage/tomato mixture from skillet into a large bowl.
  4. Add margarine to skillet. Once margarine has melted, add in frozen potatoes and cook until they begin to get crisp and brown. Season with ¼ teaspoon of the black pepper. Once potatoes have browned, add them to the sausage mixture in the bowl.
  5. To prepare the enchiladas, add about ¼ cup of the prepared mixture to the center of each tortilla. Roll tortillas tightly and place in baking dish with seam side down. Repeat until both pans are full and all ingredients are used.
  6. In a bowl, whisk together egg substitute, milk, sour cream, and remaining black pepper.
  7. Pour egg mixture over rolled enchiladas. Top with shredded cheese.
  8. Cover tightly with plastic wrap and store in the refrigerator for 30 minutes or up to overnight. (see notes for freezing methods)
  9. When ready to cook, remove baking pans from refrigerator. Preheat oven to 350-degrees.
  10. When oven has reached 350 degrees, remove plastic wrap and bake for 30-40 minutes or until egg mixture is set. If the top starts to get too brown during baking, cover with foil for the last 10-15 minutes.
  11. FREEZING/BAKING INSTRUCTIONS: Freeze BEFORE final cooking – The egg mixture will still be raw. Thaw in the refrigerator overnight. Once thawed, bake as directed in the original recipe. Freeze AFTER final cooking – Once baked enchiladas have cooled, cover well and freeze. When you are ready to reheat the cooked enchiladas, thaw in the refrigerator. Reheat the entire dish in a 350-degree oven until internal temperature reaches 165-degrees. Individual servings could be reheated in the microwave.
Recipe Notes

Flour tortillas work best for this dish – they soak up the egg mixture better.

Nutritional information does not reflect optional toppings.

Ham and Cheese Quiche

by

Classic Ham and Cheese Quiche is an easy go to breakfast option. When days are busy, you can prepare this the night before and bake in the morning. Wake everyone with a warm homemade breakfast!


Ham and Cheese Quiche
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
10 1 slice servings
Servings
10 1 slice servings
Ham and Cheese Quiche
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
10 1 slice servings
Servings
10 1 slice servings
Ingredients
Servings: 1 slice servings
Units:
Instructions
  1. Wash your hands and clean your preparation area.
  2. Preheat your oven to 375 Degrees F.
  3. In a large bowl whisk the eggs and milk together until well combined. Add in mustard and spices and continue to whisk until blended.
  4. Next, add in the diced ham, shredded cheese, and diced potatoes.
  5. Spray a pie dish with nonstick cooking spray. Add egg mixture to the dish and use a spoon to even out the mix-ins.
  6. Cook in the oven for 45 minutes or until the egg is set. Remove from the oven and let set for 10 minutes.
Recipe Notes

Cinnamon Apple Breakfast Casserole

by

Cinnamon Apple Breakfast Casserole is a delicious and healthy breakfast option! Whether you’re meal prepping for the week or serving a group, this casserole can be easily pulled together. You can even assemble it the night before and bake in the morning!


Cinnamon Apple Breakfast Casserole
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
12 3x4 inch square
Servings
12 3x4 inch square
Cinnamon Apple Breakfast Casserole
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
12 3x4 inch square
Servings
12 3x4 inch square
Ingredients
Servings: 3x4 inch square
Units:
Instructions
  1. Wash hands and clean preparation area, rinse apples under cool running water. Preheat your oven to 375 Degrees F.
  2. Remove the core from the apples and chop into small chunks.
  3. In a medium saucepan melt the butter.
  4. Add the apples and toss until all of the apples are coated with butter. Let the apples sit and begin to soften on a medium heat, stir occasionally.
  5. Add in ground cinnamon and toss. Add 1 Tablespoon brown sugar and add to the apples. This will help the apples brown and soften more. Lower the heat to simmer and set aside after 5 minutes.
  6. In a medium bowl, whisk eggs and milk together, adding in ground nutmeg and vanilla and remaining brown sugar. Cut the bread into large chunks and add pieces to a baking pan.
  7. Pour the egg mixture over the bread, letting the bread soak up the egg and milk. Make sure to coat all of the bread.
  8. Once the apples are done, layer the apples onto the bread and fill all open spaces with apples.
  9. Cover the casserole and place in the oven and bake for 30 minutes. Remove from oven and sprinkle chopped pecans on top, cook for an additional 10 minutes or until the egg has set and the pecans are aromatic.
Recipe Notes

Translate:

Translate »