Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Lemon Berry Almond Cake

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Looking for a summer treat that is oh so BERRY sweet? Our Lemon Berry Almond Cake combines a light lemony cake topped with fresh Texas berries!


Lemon Berry Almond Cake
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Servings
12 servings
Servings
12 servings
Lemon Berry Almond Cake
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Servings
12 servings
Servings
12 servings
Ingredients
Cake
Topping
Servings: servings
Units:
Instructions
  1. Wash your hands and clean your cooking area. Pre-heat oven to 350 degrees Fahrenheit
  2. In a large mixing bowl, combine the cake mix, lemon pudding, yogurt, egg whites, and water. Mix contents together for 3-5 minutes until well blended.
  3. Spray a 9x11 baking pan using a non-stick cooking spray.
  4. Pour cake batter into the cake pan and bake for 35-40 minutes.
  5. To begin the topping, place the vanilla pudding and milk in a medium mixing bowl and combine. Once mixed, fold in the thawed whipped topping.
  6. Once the cake is done and cooled, add cake topping. Finally, top the cake with almonds and berries. Serve and enjoy!
Recipe Notes

Fruit Tacos

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Let’s twist-up this Taco Tuesday with some Fruit Tacos!  An impressive taco to build, this recipe can be an appetizer, a snack, or a refreshing dessert.

 

Fruit Tacos
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Servings
5 servings (2 tacos)
Servings
5 servings (2 tacos)
Fruit Tacos
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Servings
5 servings (2 tacos)
Servings
5 servings (2 tacos)
Ingredients
Servings: servings (2 tacos)
Units:
Instructions
  1. Wash your hands and preparation area. Rinse all produce before slicing.
  2. Prepare your avocado, cucumber, and watermelon by slicing into matchstick pieces, or julienne cut.
  3. Evenly layer 2-3 pieces of avocado, cucumber, and watermelon in the middle of the jicama tortilla.
  4. In a small bowl mix freshly squeezed lime juice, honey, and chili powder till well blended.
  5. Drizzle a small amount over each tortilla and sprinkle cilantro.
Recipe Notes

Peach and Blackberry Salad

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The Peach and Blackberry Salad will definitely be your new favorite this summer. Topping your salads with fresh colorful ripe fruit provides additional vitamins, antioxidants, and natural sweetness.  This salad can be enjoyed as a side or main dish topped with grilled chicken, or shrimp.  Try this salad with local TEXAS summer produce!


Peach and Blackberry Salad
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Servings
6 (3/4 cup) servings
Servings
6 (3/4 cup) servings
Peach and Blackberry Salad
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Servings
6 (3/4 cup) servings
Servings
6 (3/4 cup) servings
Ingredients
Dressing
Salad
Servings: (3/4 cup) servings
Units:
Instructions
  1. Wash your hands and clean your food preparation area.
  2. Wash all produce and fruit before preparing salad.
  3. Using a canning jar, pour in olive oil, zest, and juice of 1 lemon, minced fresh basil, and salt. Cover the jar with lid and shake till blended well, let sit.
  4. Toss spinach and spring mix in a large bowl. Top greens with feta cheese, walnut pieces, blackberries, and sliced peaches.
  5. Pour dressing over salad and gently toss.
Recipe Notes

Margherita Pizza

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Having a girls’ or boys’ night in? What about a pizza and movie night with the kids? Or maybe you expect more protein from your pizza? What about a date night? Build our Margherita Pizza to enjoy your pizza style!

 

Margherita Pizza
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Servings
7 flatbreads
Servings
7 flatbreads
Margherita Pizza
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Servings
7 flatbreads
Servings
7 flatbreads
Ingredients
Naan Bread Pizza Crust
Pizza Sauce
Margherita Pizza Toppings
Servings: flatbreads
Units:
Instructions
Naan Bread Pizza Crust
  1. Wash your hands and clean your countertops. Rinse produce under cool running water before slicing.
  2. Combine all dry ingredients, parmesan cheese, parsley, and garlic in a medium mixing bowl. Create a well in the center of the ingredients.
  3. Add olive oil and milk to the well of the flour mixture. Combine until it creates a ball of dough and allow to rest for 10 minutes.
  4. Separate into 7 balls. Using a rolling pin, roll out the dough to be 1/8” thick. Making the bread thin will allow it to cook evenly.
  5. Heat a non-stick skillet to medium-high heat. One at a time, cook the naan bread dough for about 90 seconds on each side. It will toast and get air pockets.
Pizza Sauce
  1. Wash your hands and clean your countertops. Rinse produce under cool running water before slicing. Wipe down the tops of canned vegetables before opening.
  2. Using a medium-size non-stick skillet, saute the diced onion and chopped garlic in olive oil until they become translucent.
  3. Add kosher salt, chicken broth, and blended tomatoes to the skillet. Bring to a simmer for 15 minutes or until the pizza sauce is thickened.
Margherita Pizza
  1. Wash your hands and clean your countertops. Rinse produce under cool running water before slicing.
  2. Preheat oven to 350*F.
  3. Add Pizza Sauce to a Naan Bread Pizza Crust. Add 2-3 slices of tomato. Top with cubed mozzarella cheese. Sprinkle basil on top.
  4. Bake for 8-10 minutes or until cheese is melted.
Recipe Notes

Chicken Tacos with Roasted Street Corn

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Tender slow-cooked chicken plus flavorful roasted corn topped with cheese! This easy taco recipe is perfect for busy weeknights!


Chicken Tacos with Roasted Street Corn
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Servings
6 servings (2 tacos)
Servings
6 servings (2 tacos)
Chicken Tacos with Roasted Street Corn
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Servings
6 servings (2 tacos)
Servings
6 servings (2 tacos)
Ingredients
Chicken Tacos
Roasted Street Corn
Servings: servings (2 tacos)
Units:
Instructions
  1. Wash your hands and clean your preparation area. Rinse any fresh vegetables under cool running water before chopping. Wash the tops of cans before opening.
  2. Place the chicken breast, diced tomatoes, taco seasoning, onion, and water into the slow cooker. Cook on high for 4 hours or low for 6 hours. Ensure chicken reaches the proper internal temperature of 165* degrees.
  3. In a medium-size skillet heat the olive oil over medium heat. Add the corn and jalapeno peppers to the skillet. Let cook without moving for a couple of minutes to slightly scorch the corn. Add the chili powder and cook until the corn is cooked through and to your desired level of scorched. Remove from heat and add the lime juice and cilantro.
  4. Remove the chicken from the slow cooker and shred for assembly.
  5. To assemble the tacos gather your tortillas and add the chicken, roasted corn, and top with the cotija cheese.
Recipe Notes

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