Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Chocolate Mug Cake

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What better way to indulge in a little bit of chocolate than an easy Chocolate Mug Cake just for you? Just mix ingredients in your favorite coffee mug, pop it in the microwave and it is ready for you! You can also tailor this recipe with your favorite nuts or berries. Either scoop it out or eat it right out of the mug!1


Chocolate Mug Cake
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Chocolate Mug Cake
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Instructions
  1. Wash hands before beginning preparation.
  2. Mix all dry ingredients into an 8 oz. Coffee mug
  3. Add in wet ingredients (mashed banana, almond milk, vanilla extract) to dry mixture and mix well.
  4. Fold in chocolate chips gently.
  5. Bake in microwave on high for 1 minute and 20 seconds
  6. After baking, top with strawberries and slivered almonds. Enjoy!
Recipe Notes

Avocado Nachos with Cilantro Lime Crema

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Try changing up your regular nachos by replacing the chips with these air-fried crunchy and creamy avocado slices. Avocados are a nutrient-dense food full of healthy fats, fiber, and a number of other vitamins and minerals.


Avocado Nachos with Cilantro Lime Crema
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Servings
6 1 cup servings
Servings
6 1 cup servings
Avocado Nachos with Cilantro Lime Crema
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Servings
6 1 cup servings
Servings
6 1 cup servings
Ingredients
Nachos
Cilantro Lime Crema
Servings: 1 cup servings
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Instructions
Nachos
  1. In a medium skillet brown the ground beef. Cook until it reaches 160°F. Add the water and 1 tablespoon of taco seasonings stir to combine. Take off heat and set aside.
  2. In a shallow plate combine the breadcrumbs and remaining taco seasoning.
  3. Take the avocado slices and roll in the breadcrumbs and place on a plate.
  4. Place avocadoes slices in an air fryer basket and spray tops with nonstick cooking spray. Cook at 375°F for 7 minutes. Note: Refer to the air fryer owner’s manual for specific cooking times. The time and temperature listed above are general guidelines.
  5. Place avocado slices on a serving plate. Top with ground beef, lettuce, tomatoes, and cilantro lime crema
Cilantro Lime Crema
  1. Place all ingredients in the food processor. Blend until combined.
  2. Serve immediately or refrigerate in an airtight container for up to 5 days.
Recipe Notes

Coffee Smoothie

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This delicious smoothie is a perfect start to your day or break-time in the afternoon. Use your leftover coffee as the main ingredient, blend, and enjoy!


Coffee Smoothie
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Servings
2 2 cups
Servings
2 2 cups
Coffee Smoothie
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2 2 cups
Servings
2 2 cups
Ingredients
Servings: 2 cups
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Instructions
  1. Combine all ingredients in a blender; blend until smooth. The amount of ice will vary depending on desired consistency. Pour into a glass and serve chilled.
  2. Tips: Place individually frozen ripe bananas in the freezer for up to 2-3 months. Always peel before storing. Storing over ripe bananas can be used later in smoothies or recipes. Save leftover coffee in the refrigerator for an afternoon pick me up iced coffee or smoothie for the next day's breakfast. You can also store coffee in ice cube trays to freeze and use for smoothies. Add a scoop of your favorite protein powder for additional nutrition. (Food label will differ)
Recipe Notes

Chicken, Broccoli and Sesame Stir Fry

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Looking for a quick, easy, and flavorful recipe for dinner? This Chicken, Broccoli, and Sesame Stir fry is as simple as it is delicious! This stir fry can be pulled together and on the table in 30 minutes. Try this recipe out on your next busy evening!


Chicken, Broccoli and Sesame Stir Fry
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Servings
6 1 cup servings
Servings
6 1 cup servings
Chicken, Broccoli and Sesame Stir Fry
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Servings
6 1 cup servings
Servings
6 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. Wash and clean your hands and preparation area. Rinse any fresh vegetables under cool running water before chopping.
  2. Cut the chicken breast into bite-size pieces. Heat the olive oil in a large pan over medium to medium-high heat. Cook the chicken breast in the pan for about 5-7 minutes or until pink can no longer be seen.
  3. While chicken is cooking, combine water, corn starch, sesame oil, sriracha sauce, soy sauce, garlic, and ginger in a bowl and whisk together until well combined.
  4. Reduce the heat to medium and add the broccoli florets to the pan and combine the chicken and broccoli. Add in the sauce mixture then cover and cook for about 5-10 minutes, stirring occasionally.
  5. Remove the lid and continue to cook until sauce has thickened and chicken has reached a minimum internal temperature of 165°F. Top with sesame seeds and serve over brown rice.
Recipe Notes

Beet and Butternut Squash Roasted Salad

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This salad is as nutritious as it is beautiful! Packed with the powerful nutrition of beets, butternut squash, and arugula this is the perfect lunch salad or dinner salad with some added protein like grilled steak or chicken! Elevate your next salad with this Beet & Butternut Squash Roasted Salad.


Beet and Butternut Squash Roasted Salad
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Servings
6 1.5 cup servings
Servings
6 1.5 cup servings
Beet and Butternut Squash Roasted Salad
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Servings
6 1.5 cup servings
Servings
6 1.5 cup servings
Ingredients
Servings: 1.5 cup servings
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Instructions
  1. Preheat oven to 400 degrees.
  2. On a foil-lined baking sheet, spread the squash and beets in a single layer. Bake in the over for 20-25 minutes or until the squash and beets are soft.
  3. On a separate baking sheet, spread the chopped pecans and bake for 3-4 minutes or until fragrant. Take care not to burn.
  4. While the squash and beets are roasting in the oven, in a small saucepan begin to heat the balsamic vinegar and maple syrup together. Stir frequently and bring to a slight simmer to reduce.
  5. Fill a large bowl with the arugula, place the roasted squash and beets on top of the arugula, drizzle with the balsamic reduction. Top with the toasted pecans and goat cheese. Serve warm.
Recipe Notes

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