Name: Warm Bean and Arugula Salad
Yield: 8 servings
Ingredients: 2 cups pearl barley (rinsed and drained); 3 tablespoons homemade pesto (Dinner Tonight Recipe-see recipe for full ingredient list); 2 tablespoons extra virgin olive oil; 2 tablespoons lemon juice; 2 tablespoons red wine vinegar; 1 clove garlic (grated or minced); 3/4 teaspoon kosher salt (adjust to taste); 1/2 teaspoon freshly cracked black pepper; 30 ounce can white beans such as cannellini beans or Great Northern (rinsed and partially drained (reserve about half of each can of liquid after rinsing and draining for cooking)); 15 ounce can red kidney beans (drained and rinsed); 1/3 cup chopped sun-dried tomatoes (julienne style); 1/2 small red onion (thinly sliced); 2 cups fresh arugula (chopped)

Warm Bean and Arugula Salad

February 5, 2026 by Dinner Tonight

Beans, greens, and grains-oh, my!

Our Warm Bean and Arugula Salad is a surefire recipe to pump up the heart-healthy fiber in your day, keeping you full and satisfied.

This bright and fresh salad features classic Tuscan flavors like pesto, garlic, and lemon, while also delivering almost half of your daily fiber needs in each serving!

Substantial and balanced enough for a light lunch on it’s own, but this warm winter salad is also delicious served alongside chicken, beef, or fish.

Serve it warm (per recipe instructions), or chilled for a refreshing twist. Either way, this recipe is a winner!

Warm Bean and Arugula Salad

Servings

8 servings

Servings

8 servings

Warm Bean and Arugula Salad

Servings

8 servings

Servings

8 servings

Ingredients

2 cups pearl barley rinsed and drained
3 tablespoons Homemade Pesto Dinner Tonight Recipe-see recipe for full ingredient list
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 clove garlic grated or minced
3/4 teaspoon kosher salt adjust to taste
1/2 teaspoon freshly cracked black pepper
30 ounce can white beans such as cannellini beans or Great Northern rinsed and partially drained (reserve about half of each can of liquid after rinsing and draining for cooking)
15 ounce can red kidney beans drained and rinsed
1/3 cup chopped sun-dried tomatoes julienne style
1/2 small red onion thinly sliced
2 cups fresh arugula chopped

Servings: servings

Units:

Instructions

In a medium saucepan, combine the rinsed barley with 2 cups water. Bring to a boil, reduce heat to a very low simmer. Cover the pan and cook for 20 minutes or until still a bit al dente. Remove from heat and let stand for 2-3 minutes. Fluff with a fork and let cool.
In a small bowl, whisk together the pesto, lemon juice, red wine vinegar, olive oil, garlic, salt and pepper.
In a skillet, add the white beans (with reserved liquid) and kidney beans, sun-dried tomatoes, and onions. Heat on stove over medium heat until warm, then add in the cooked barley and stir to mix.
Stir the pesto dressing into the skillet of beans. Toss gently to coat everything with pesto dressing.
Add chopped arugula to top beans. Serve while warm.

Recipe Notes

Lentil Soup

January 30, 2026 by Dinner Tonight

Nothing says comfort like a bowl of delicious lentil soup! Hearty, flavorful, and packed with plant-based protein and fiber. This soup is perfect for busy weeknights or cozy weekends.

Lentil Soup

Servings

8 1 cup servings

Servings

8 1 cup servings

Lentil Soup

Servings

8 1 cup servings

Servings

8 1 cup servings

Ingredients

1 tablespoon olive oil
2 medium carrots chopped
4 cloves garlic minced
2 stalks celery chopped
1 cup yellow onion chopped
6 ounce can tomato paste unsalted
1 teaspoon cumin
1 teaspoon salt
2 teaspoons dried thyme
1/2 teaspoon black pepper
1 pound brown lentils
1 quart Low Sodium Vegetable Broth
28 ounces canned tomatoes low sodium
28 ounces water
1 cup baby kale chopped

Servings: 1 cup servings

Units:

Instructions

Clean and prep your area.
In a large Dutch oven, heat oil over medium heat. Stir in carrots, garlic, celery and onion. Cook until vegetables are soft and lightly golden, 5 to 7 minutes.
Stir in tomatoes, tomato paste, thyme, cumin, salt and pepper. Cook for 2 to 3 minutes making sure all the paste is dissolved into the soup.
Stir in vegetable broth, water and lentils. Bring to a boil. Cover, reduce heat to medium-low, and cook until the lentils are tender, 35 to 40 minutes.
Stir in kale and cook for 7 minutes.
Serve and ENJOY!!
Tips: This Lentil Soup can be stored in an airtight container in the refrigerator for up to five days and in the freezer for up to three months.

Recipe Notes

Lentil Soup

Nutrition Facts
Serving size 1 cup
servings per container 8

Amount per serving
Calories 200

% Daily Value
Total Fat 9 g 12 %
Saturated Fat 1.5 g 8 %
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 540 mg 23 %
Total Carbohydrate 25 g 9 %
Dietary Fiber 8 g 29 %
Total Sugars 8 g
Added Sugars 0 g 0 %
Protein 7 g

Vitamin D 0 mcg 0 %
Calcium 91 mg 8 %
Iron 4 mg 20 %
Potassium 707 mg 15 %

Balsamic Brussels Sprouts

January 22, 2026 by Dinner Tonight

These Balsamic Brussels Sprouts are a super easy side dish to throw together in a pinch and are a perfect winter vegetable. Cook them in the oven or the air fryer!

Balsamic Brussels Sprouts

Servings

4 1/2 cup servings

Servings

4 1/2 cup servings

Balsamic Brussels Sprouts

Servings

4 1/2 cup servings

Servings

4 1/2 cup servings

Ingredients

1 pound brussels sprouts quartered
2 Tablespoons olive oil
2 Tablespoons Balsamic Glaze
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

Servings: 1/2 cup servings

Units:

Instructions

Oven Instructions

Preheat oven to 400 Degrees F.
In a bowl place the quartered brussels sprouts.
Toss with olive oil and balsamic glaze until covered. Toss in the garlic powder, salt, and pepper.
Grease a baking sheet or cover it in foil or parchment paper. Place the brussels sprouts in a single layer on the sheet and bake for 20 minutes.
Remove and enjoy.

Air Fryer

In a bowl place the quartered brussels sprouts.
Toss with olive oil and balsamic glaze until covered. Toss in the garlic powder, salt, and pepper.
Place brussels sprouts in a single layer in the air fryer basket.
Cook at 375 degrees for 14 minutes.
Remove and enjoy.

Recipe Notes

Balsamic Brussel Sprouts Nutrition Facts Serving size 1/2 cup (128g) 4 Amount per serving Calories 120 % Daily Value Total Fat 7 g 9 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 105 mg 5 % Total Carbohydrate 14 g 5 % Dietary Fiber 4 g 14 % Total Sugars 6 g Added Sugars 3 g 6 % Protein 4 g Vitamin D 0 mcg 0 % Calcium 50 mg 4 % Iron 1.6 mg 8 % Potassium 440 mg 10 %

French Onion Beef and Noodles

January 22, 2026 by Dinner Tonight

Noodles are always a win for a cozy meal! Use the leftovers from Slow Cooker French Onion Roast to make a whole new dinner for your family!

French Onion Beef and Noodles

Servings

6 1 cup servings

Servings

6 1 cup servings

French Onion Beef and Noodles

Servings

6 1 cup servings

Servings

6 1 cup servings

Ingredients

1 pound Slow Cooker French Onion Roast
1 cups low-sodium beef broth
8 ounces egg noodles cooked
4 ounces light cream cheese
1/2 cup parsley chopped

Servings: 1 cup servings

Units:

Instructions

Begin cooking the egg noodles according to package directions, omitting added salt.
In another pot over medium heat, begin to reheat Slow Cooker French Pot Roast adding the beef broth, bring to a simmer.
Add in the cream cheese and stir until the cream cheese is completely combined with the beef.
Once the noodles are cooked, drain and add to the beef, fold until the noodles are coated.
Serve topped with fresh chopped parsley.

Recipe Notes

French Onion Beef and Noodles Nutrition Facts Serving size 1 cup (208g) 6 Amount per serving Calories 170 % Daily Value Total Fat 7 g 9 % Saturated Fat 3 g 15 % Trans Fat 0 g Cholesterol 50 mg 17 % Sodium 370 mg 16 % Total Carbohydrate 13 g 5 % Dietary Fiber 1 g 4 % Total Sugars 2 g Added Sugars 0 g 0 % Protein 15 g Vitamin D 0.1 mcg 0 % Calcium 50 mg 4 % Iron 2 mg 10 % Potassium 290 mg 6 %

French Onion Roast Pockets

January 22, 2026 by Dinner Tonight

Get creative with leftovers from Slow Cooker French Onion Pot Roast! These yummy French Onion Roast pockets are easy to throw together and give new life to leftovers.

French Onion Roast Pockets

Ingredients

Servings:

Units:

Instructions

Preheat the oven to 400 Degrees F.
Reheat the roast and onions in the microwave and shred if needed.
On a nonstick surface or a clean countertop with flour roll out the pizza dough into a large rectangle.
Cut the dough into 6 evenly sized squares using a butter knife.
In the middle of each square place a scoop of the beef and onions. Place the shredded cheese evenly on top of the beef.
Fold over the dough from one corner to the other, use a fork to press and seal the beef inside the dough.
Place the pockets on a parchment paper covered baking sheet and brush the beaten egg on top of the dough.
Bake for approximately 15 minutes.
Remove from oven and enjoy!

Recipe Notes

French Onion Roast Pockets Nutrition Facts Serving size 1 pocket (149g) 6 Amount per serving Calories 280 % Daily Value Total Fat 8 g 10 % Saturated Fat 3 g 15 % Trans Fat 0 g Cholesterol 40 mg 13 % Sodium 530 mg 23 % Total Carbohydrate 33 g 12 % Dietary Fiber 1 g 4 % Total Sugars 5 g Added Sugars 4 g 8 % Protein 18 g Vitamin D 0.1 mcg 0 % Calcium 100 mg 8 % Iron 3 mg 15 % Potassium 200 mg 4 %

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