Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Tortellini Kabobs

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Tortellini kabobs, who knew?? These delicious kabobs can either be a main course, a perfectly prepared lunch, or appetizers for something else delicious!


Tortellini Kabobs
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Rating: 5
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Servings
8
Servings
8
Tortellini Kabobs
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Rating: 5
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Servings
8
Servings
8
Ingredients
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Instructions
  1. Clean and sanitize your workspace. Pull back your hair, and wash your hands.
  2. Cook pasta according to package directions.
  3. In a bowl, mix mozzarella cheese with olive oil, basil, parsley, salt and pepper. Allow to marinate for at 15 minutes.
  4. Layer ingredients on bamboo skewers – (2) tortellini, (2) cheese, (4) olives, (4) tomatoes on each skewer. Repeat on each skewer.
Recipe Notes

Kale Quiche

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This simple Kale Quiche is the perfect dish for easy weeknight dinners, make-ahead lunches, or unexpected brunches!


Kale Quiche
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Kale Quiche
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Ingredients
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Instructions
  1. Clean prep area and preheat oven to 350 degrees
  2. Beat liquid egg with a mixer for about 20 seconds
  3. Add milk and salt to eggs and beat on medium speed until well combined (about 1 minute)
  4. While the eggs are mixing add the kale, tomatoes, ricotta, and mozzarella cheese to pie crust
  5. Pour the egg mixture over all ingredients
  6. Bake for 50 to 55 minutes
  7. Let cool before serving. Cut into 8 slices and enjoy!
Recipe Notes

Greek-Style Tuna Salad

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Looking for a way to mix up your everyday tuna salad? Our Greek-style Tuna Salad is a delicious and refreshing recipe that is great for these hot summer days or a perfect make-ahead meal for your lunches!

 

Greek-Style Tuna Salad

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Servings 4

Ingredients
  

  • 1 (9 ounce) package whole wheat elbow pasta
  • 1 (12 ounce) can chunk light tuna in water drained
  • 1 small red onion chopped
  • 1/2 cup prepared Greek vinaigrette salad dressing
  • 1/4 cup pitted black olives
  • 2 tablespoons reduced fat feta cheese crumbles
  • 1 boiled egg white
  • 1 medium celery stalk, chopped

Instructions
 

  • Cook the pasta according to the package directions. Drain pasta and place in refrigerator to cool.
  • Mix tuna, onion, salad dressing, feta cheese, celery, egg white, olives, and cooled pasta in a large bowl.
  • Serve cold over a bed of Romaine lettuce

Notes

Strawberry Cucumber Salad

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This Strawberry Cucumber Salad is the perfect summer time dish to bring to any BBQ or pot luck! This dish focuses on seasonal produce, bright and refreshing flavors, and really focuses on fiber!

When thinking of the Strawberry Cucumber Salad I wanted to create a dish that was going to be a light side dish to compliment any barbecue, crawfish boil, or summer get together! This dish is easily doubled to make enough for everyone. It also uses seasonal produce which means its a cost effective side dish this summer.


Strawberry Cucumber Salad
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Rating: 4.5
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Servings
8 1 cup servings
Servings
8 1 cup servings
Strawberry Cucumber Salad
Votes: 2
Rating: 4.5
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Servings
8 1 cup servings
Servings
8 1 cup servings
Ingredients
Salad
Dressing
Servings: 1 cup servings
Units:
Instructions
  1. Wash your hands and clean your preparation area. Rinse vegetables, fruits and herbs under cool running water before chopping.
  2. In a large bowl, combine the cucumbers, strawberries, red onion, and basil.
  3. In a small bowl or jar combine lime juice, olive oil, and honey. Whisk or shake until combined.
  4. Pour the dressing over the cucumber mixture and toss to combine. Top with feta cheese.
Recipe Notes

Strawberry Cucumber Salad Nutrition Facts Serving size 1 Cup (201g) servings per container 8 Amount per serving Calories 80 % Daily Value Total Fat 2 g 3 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 220 mg 10 % Total Carbohydrate 13 g 5 % Dietary Fiber 2 g 7 % Total Sugars 9 g Added Sugars 4 g 8 % Protein 5 g Vitamin D 0 mcg 0 % Calcium 104 mg 8 % Iron 1 mg 6 % Potassium 257 mg 6 %

Tropical Tapioca Pudding

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It’s National Tapioca Day, June 28th! Celebrate by making your own tapioca pudding for dessert tonight. Try this tropical twist on tapioca for a sweet summer time treat.

 

My kids absolutely adore this version of tapioca pudding, the sweet mangos on top add just a bit of extra flavor that makes this pudding taste so good!


Tropical Tapioca Pudding
Votes: 1
Rating: 5
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Servings
4
Servings
4
Tropical Tapioca Pudding
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Rating: 5
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Servings
4
Servings
4
Ingredients
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Instructions
  1. In a medium saucepan, bring the unsweetened coconut milk and skim milk to a slow boil on medium heat. Stir constantly until milk begins to foam.
  2. Pour in tapioca pearls and sugar, stir constantly in a full boil, about 5-10 minutes.
  3. Remove from heat and stir in coconut extract. Cool for 3-5 minutes in saucepan.
  4. Spoon pudding in 4- four ounce dishes. Top pudding with ¼ cup of diced mango. Add mint leaves for a garnish.
  5. Serve immediately or keep chilled in the refrigerator for up to 2 days.
Recipe Notes

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