Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Lightened Up Carrot Cake Bars

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Carrot cake just feels right for a spring gathering!

Need help measuring? Refer back to one of our earlier posts about Measuring Basics 

 

Lightened Carrot Cake Bars
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Servings Prep Time
16 20 minutes
Cook Time
15 minutes
Servings Prep Time
16 20 minutes
Cook Time
15 minutes
Lightened Carrot Cake Bars
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Servings Prep Time
16 20 minutes
Cook Time
15 minutes
Servings Prep Time
16 20 minutes
Cook Time
15 minutes
Ingredients
Carrot Cake Bars
Fluffy Cream Cheese Frosting
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Instructions
Bars
  1. 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.
  2. In a medium bowl, combine all-purpose flour, whole wheat flour, sugar, pumpkin pie spice, baking powder, and salt.
  3. Add shredded carrot, 1/2 cup of the nuts, the eggs, oil, and milk
  4. Stir just until combined. Spread mixture evenly in the prepared pan.
  5. Bake for 15 to 18 minutes or until a toothpick inserted near center comes out clean. Cool bars in pan on a wire rack.
  6. Using the edges of the foil, lift the uncut bars out of the pan.
  7. Spread top evenly with Fluffy Cream Cheese Frosting. Sprinkle with the remaining 1/4 cup nuts. Cut into 20 bars.
Fluffy Cream Cheese Frosting
  1. In a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth.
  2. Beat in yogurt until smooth. Fold thawed whipped topping into cream cheese mixture.
Recipe Notes

Lightened Carrot Cake Bars Nutrition Facts Serving size (58g) servings per container 16 Amount per serving Calories 150 % Daily Value Total Fat 8 g 10 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 5 mg 2 % Sodium 135 mg 6 % Total Carbohydrate 16 g 6 % Dietary Fiber 1 g 4 % Total Sugars 8 g Added Sugars 6 g 12 % Protein 4 g Vitamin D 0 % Calcium 6 % Iron 6 % Potassium 2 %

 

Source: Better Homes and Gardens Diabetic Living Online

Baked Tilapia

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Baked Tilapia a recipe by Dinner Tonight
Baked Tilapia
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Servings
4
Servings
4
Baked Tilapia a recipe by Dinner Tonight
Baked Tilapia
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Preheat oven to 400 degrees
  2. Coat the inside of a 9x13 inch baking pan with nonstick spray
  3. In a shallow pan, mix the breadcrumbs, cheese, basil, salt and pepper; set aside.
  4. In another pan, combine the egg and buttermilk. Dip each fish fillet first in the milk mixture, then in the crumb mixture to coat both sides.
  5. Arrange the fillets in one layer in the baking pan. Bake for 15 to 20 minutes or until the fish flakes easily with a fork.
Recipe Notes

Swiss Steak Deluxe

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Swiss Steak Deluxe a recipe by Dinner Tonight
Swiss Steak Deluxe
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Servings
6
Servings
6
Swiss Steak Deluxe a recipe by Dinner Tonight
Swiss Steak Deluxe
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Servings
6
Servings
6
Ingredients
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Instructions
  1. In a 6 quart slow cooker, combine steak, mushrooms, onion, celery, bell pepper and garlic.
  2. In a medium bowl, combine all other ingredients. Pour over steak mixture. Cover and cook on low for 8 hours or 4-5 hours.
  3. Serve on a bed of wild or brown rice.
Recipe Notes

Zucchini Stir Fry

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*GOOD* Stir Fry recipes are hard to come by, and we are excited to share this one with you! This recipe is very tasty and packed with flavor! Add a side of rice to complete it or try adding some chicken for added protein!

 

Zucchini Stir Fry
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Rating: 3.67
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Servings
5
Servings
5
Zucchini Stir Fry
Votes: 3
Rating: 3.67
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Servings
5
Servings
5
Ingredients
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Instructions
  1. Peel onion. Cut into a thick dice.
  2. Slice the yellow squash into ½ inch thick rounds and halved.
  3. Slice the zucchini into ½ inch thick rounds and halved.
  4. Cut the red bell pepper into a thick dice.
  5. Whisk together the soy sauce, vegetable broth, brown sugar and ginger.
  6. Heat the oil and garlic clove in a frying pan or stir-fry pan.
  7. Add the onion, yellow squash, zucchini and red bell pepper and cook over medium heat. Stir until vegetables are just tender.
  8. Add the soy sauce mixture to vegetables. Stir until thickened. Add flour or corn starch if needed.
Recipe Notes

Chicken and Spinach Lasagna

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This is a fun twist on an Italian classic, our Chicken and Spinach Lasagna is a healthy and light way to satisfy your craving for lasagna.

Chicken and Spinach Lasagna
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Rating: 4
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Servings
8
Servings
8
Chicken and Spinach Lasagna
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Rating: 4
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Servings
8
Servings
8
Ingredients
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Instructions
  1. Preheat oven to 350 degrees Fahrenheit; spray a 9x13 inch baking pan with cooking spray.
  2. Poach chicken breasts in water until done. Drain and cut into bite size pieces and place in a large mixing bowl.
  3. Add parmesan cheese, onion, sour cream, milk, spinach, pepper and cream of chicken soup to the chicken and mix well.
  4. Place 3 parboiled noodles in bottom of the pan. Spoon 1/3 of the chicken mixture on top. Sprinkle with 1/3 of mozzarella cheese. Repeat layers.
  5. Bake for 30 to 45 minutes or until mixture begins to bubble. Let rest 10 minutes before cutting.
Recipe Notes

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