Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Skillet Noodle Pie

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This Skillet Noodle Pie will quickly become a new family favorite.  It has all the traditional flavors of a pot pie but comes together in a fraction of the time.


Skillet Noodle Pie
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Servings
8 1 1/2 cup servings
Servings
8 1 1/2 cup servings
Skillet Noodle Pie
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Servings
8 1 1/2 cup servings
Servings
8 1 1/2 cup servings
Ingredients
Servings: 1 1/2 cup servings
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Instructions
  1. Start a large pot of water to boil. Once boiling add pasta and cook for 10 minutes or until tender. Drain and set aside.
  2. In a large skillet over medium heat add olive oil and sauté onions until translucent.
  3. Add flour until combined and then add 1 cup of water, chicken bouillon, garlic powder, poultry seasoning, and black pepper
  4. Once combined add milk and cream cheese. Stir to combine
  5. Add mixed vegetables and cooked chicken, and stir to combine
  6. Last add pasta to the chicken and vegetable mixture. Once everything is combined and hot it is ready to serve.
Recipe Notes

Meatloaf

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Our Classic Meat Loaf is a delicious homestyle comfort food that will warm your soul.  The ingredients for this recipe are usually available in your kitchen and can be made in the traditional oven, or try to make in half the time in the air fryer.


Meatloaf
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Servings
10 servings
Servings
10 servings
Meatloaf
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Servings
10 servings
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10 servings
Ingredients
Servings: servings
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Instructions
Oven Instructions
  1. Preheat oven to 350 degrees F. In a large bowl combine eggs, milk, spinach, onion, and seasonings together.
  2. Add dry breadcrumbs, panko breadcrumbs, and lean ground meat into the wet mixture. Using clean hands, mix all ingredients together until well combined.
  3. Lightly spray a loaf pan with cooking spray. Transfer the meat mixture to the pan, and pat well until evenly distributed.
  4. Bake in the oven set at 350 degrees F for 1 hour and 20 minutes, or until internal temperature reaches 160 degrees F.
  5. In a small saucepan, stir together tomato sauce, brown sugar, and mustard over medium heat.
  6. Spoon off any excess fat from the top of the meatloaf. Pour the cooked tomato sauce over the meatloaf.
  7. Return to the oven for 10-15 minutes or until the sauce has a sticky consistency.
  8. Remove from the oven and let the loaf rest for 10 minutes before slicing and serving.
Air Fryer Cooking Instructions
  1. Preheat the air fryer to 350 degrees F.
  2. Combine all wet and dry ingredients together in a large bowl.
  3. Divide the meat mixture into two equal parts.
  4. Form and shape each half into small meatloaves.
  5. Place in the air fryer for 25 minutes.
  6. Spoon over the tomato sauce and cook an additional 7-10 minutes, or until internal temperature reaches 160 degrees F.
  7. Remove loaves from air fryer and let rest for 5-10 minutes before slicing and serving.
Recipe Notes

To make soft breadcrumbs: Place fresh bread slices into a food processor. Blend until broken into crumbs. (4 slices of bread will make about 2 cups of breadcrumbs)

Butternut Squash Dip

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Who knew squash could be creamy and cheesy?  Just add a little spinach and sun-dried tomatoes for your new favorite fall recipe.  Add these ingredients to your list for an easy and healthy appetizer that will tempt all your guests.


Butternut Squash Dip
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Servings
6 1/2 cup servings
Servings
6 1/2 cup servings
Butternut Squash Dip
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Servings
6 1/2 cup servings
Servings
6 1/2 cup servings
Ingredients
Servings: 1/2 cup servings
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Instructions
  1. Wash your hands and clean your preparation area. Preheat oven to 375 degrees F.
  2. Add cooled steamed squash, sundried tomatoes, drained spinach leaves, ricotta cheese, ranch dip mix, and water into a blender. Combine until smooth.
  3. Pour the mixture into an oven-safe baking dish. Stir in ½ cup of mozzarella cheese into the dip.
  4. Sprinkle the remaining mozzarella cheese on top of the dip.
  5. Bake for 20-30 minutes until heated, and the cheese is browning on top.
Recipe Notes

Zucchini Chowder

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Autumn is so close we can almost taste it! With the first day of fall just a few days away, you are probably craving something warm and tasty for the season.  This Savory Zucchini Chowder is sure to satisfy your cravings!


Zucchini Chowder
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Servings
7 1 cup servings
Servings
7 1 cup servings
Zucchini Chowder
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Servings
7 1 cup servings
Servings
7 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. Lightly coat the bottom of a pot with olive oil spray.
  2. Add the turkey bacon and cook until crispy. Remove the bacon from the pan and drain on a paper towel. Once the bacon has cooled, coarsely chop, and set aside.
  3. Add the onion, carrots, celery, and salt to the pot. Stir occasionally until vegetables are tender.
  4. Add potatoes, thyme, and broth to the pot. Stir and cover. Bring to a slight boil, then let simmer for about 8 minutes or until the potatoes are partly tender.
  5. Add in the zucchini, corn, and remaining salt and pepper. Continue to simmer for 8 to 10 minutes or until all vegetables are fork-tender.
  6. Transfer two cups of the soup into a blender or food processor. Puree until smooth. Stir the mixture back into the pot.
  7. Add the bacon and milk. Simmer until just heated through.
  8. Garnish with minced fresh parsley.
Recipe Notes

Beef Stuffed Acorn Squash

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It’s fall somewhere, right? Try out this cozy Beefy Stuffed Acorn Squash to make good use of those squashes available at the grocery store!


Beef Stuffed Acorn Squash
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Servings
6 servings
Servings
6 servings
Beef Stuffed Acorn Squash
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Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
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Instructions
  1. Wash your hands and clean your preparation area. Rinse acorn squash under cool running water to remove dirt and debris. Preheat oven to 375*F.
  2. On a cutting board, slice each acorn squash in half as well as cut a slice off of the bottoms of each half, so the squash rests, inside pointing up. Remove the seeds and fibrous strands.
  3. Rest the six squash halves facing up on a baking sheet. Distribute the olive oil over the flesh of the squash, and sprinkle cinnamon over the halves.
  4. Roast in the oven for 35 minutes.
  5. While squash is roasting, in a large skillet over medium to medium-high heat, begin to brown the meat and discard any excess fat. Add in the onion, garlic, and ginger and cook until the onion is soft.
  6. Add the drained peas and carrots, and diced tomatoes plus their juices to the pan. Begin to heat through.
  7. Add in all of the spices and cook until flavors are combined.
  8. Remove the squash from the oven and spoon the beef mixture into the centers of the squash halves. Return the stuffed squash halves to the oven and cook for another 20 minutes. Cover with foil if you are worried about the beef mixture drying out.
  9. Remove and serve hot. Remove the skin of the acorn squash and discard it as you are eating.
Recipe Notes

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