Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Chocolate Almond Butter Bark

by

Whip up a healthier version of bark by using cottage cheese. This sweet treat is high in protein and BIG on flavor.

Megan Glidden

Chocolate Almond Butter Bark
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 servings
Servings
6 servings
Chocolate Almond Butter Bark
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Units:
Instructions
  1. Clean preparation area and wash hands
  2. Using a blender combine cottage cheese, cocoa powder, and vanilla extract until smooth.
  3. Line a sheet pan with parchment paper
  4. Spread out cottage cheese mixture evenly over parchment paper
  5. Spoon almond butter over the top of your cottage cheese
  6. Using a knife create swirl designs in your mixture
  7. Put baking sheet in the freezer for 2 hours
  8. Once firm, cut or break into pieces
  9. Store in an airtight container in the freezer to maintain firm consistency.
Recipe Notes

Chocolate Covered Strawberry Bark

by

This simple dessert bark will cure that craving for a sweet treat! Easy to throw together and store in the freezer for a treat anytime you need one.

 


Chocolate Covered Strawberry Bark
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
10
Servings
10
Chocolate Covered Strawberry Bark
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
10
Servings
10
Ingredients
Servings:
Units:
Instructions
  1. Combine the yogurt and most of the chocolate chips.
  2. Spread the yogurt mixture into an even layer on a baking tray, approximately a ½ inch thick.
  3. Sprinkle with chocolate chips and sliced strawberries.
  4. Place in the freezer and let chill for 1 hour or until completely frozen.
  5. Break into small pieces and serve. Store any leftovers in the freezer.
Recipe Notes

*This recipe reaches over the recommended 10% DV for vitamin C which is 9 mg

Pumpkin Nut Muffins

by

Fall and pumpkins go hand in hand. Make these Pumpkin Nut Muffins for the perfect breakfast, addition to lunch, or afternoon snack!


Pumpkin Nut Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
22 muffins
Servings
22 muffins
Pumpkin Nut Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
22 muffins
Servings
22 muffins
Ingredients
Servings: muffins
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine the vanilla cake mix, pumpkin puree, pie spice, cinnamon, and vanilla extract until thoroughly combined.
  3. Stir in the chia seeds and pecan pieces.
  4. Line a muffin tin with liners and distribute evenly across 22 muffin wells.
  5. Bake for 15-18 minutes
Recipe Notes

Mediterranean Hummus Board

by

This recipe is the perfect way to add nutritious flavor to store-bought hummus! Pair this Mediterranean Hummus Board with your favorite vegetable “dipper” for an extra healthy option at your next gathering!


Mediterranean Hummus Board
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 servings
Servings
6 servings
Mediterranean Hummus Board
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Units:
Instructions
  1. To toast pine nuts: Add pine nuts to a skillet (do not add oil) over medium heat. Cook for 3 minutes, stirring occasionally to prevent burning. Pine nuts are toasted when slightly browned and fragrant.
  2. Evenly cover the surface of a flat serving dish with the hummus. We recommend using the back of a spoon to create a decorative scalloped effect.
  3. Over the top of the hummus, evenly spread the black olives, cherry tomatoes, cucumber, red onion, feta cheese, and pine nuts.
  4. Sprinkle the parsley, kosher salt, black pepper, and paprika evenly over the top.
  5. Divide evenly into 6 servings and serve with your favorite “dipper.” We recommend bell peppers, snap peas, or broccoli!
Recipe Notes

The nutritional analysis does not include dipper.

Chicken Ceasar Pasta Salad

by

If you’re looking for easy lunch or dinner meal options then our Chicken Caesar pasta salad is the way to go. This recipe is not only easy to whip up but is a great option for a well-balanced meal to keep in your weekly rotation.

girl in blue blouse

Chicken Ceasar Pasta Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 1.5 cup servings
Servings
4 1.5 cup servings
Chicken Ceasar Pasta Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 1.5 cup servings
Servings
4 1.5 cup servings
Ingredients
Servings: 1.5 cup servings
Units:
Instructions
  1. Clean and prep area.
  2. In a medium sized bowl, add cooked pasta and olive oil and evenly coat the pasta with the oil.
  3. In a large sized bowl, add the romaine lettuce, cherry tomatoes, Caesar dressing, and pepper and mix until well combined.
  4. Next, add the pasta to the large bowl and mix.
  5. Mix in half of the rotisserie chicken and mix. Then add and mix the other half to allow an even distribution.
  6. Add in half of parmesan and mix.
  7. Finish off the dish by topping the salad off with the remaining parmesan and croutons.
  8. Serve and enjoy!
Recipe Notes

Lite Caesar Salad Dressing- may contain added sugars

1 serving of Chicken Caesar Pasta Salad includes approximately 0.5 grams or 1 % Daily Value of Added Sugars

Translate:

Translate »