Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Strawberry Oatmeal Cookie Balls

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Try this new fruity snack for National Oatmeal Cookie Day, April 30th!  Strawberry Oatmeal Cookie Balls are easy to make and take with you on-the-go for a “pick me up” treat.  My baby girl rolled them and my son’s soccer team made them disappear!


Strawberry oatmeal cookie balls recipe lined up and plated with a side of fresh strawberries.
Strawberry Oatmeal Cookie Balls
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Rating: 4
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Servings
16 cookie balls
Servings
16 cookie balls
Strawberry oatmeal cookie balls recipe lined up and plated with a side of fresh strawberries.
Strawberry Oatmeal Cookie Balls
Votes: 3
Rating: 4
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Servings
16 cookie balls
Servings
16 cookie balls
Ingredients
Servings: cookie balls
Units:
Instructions
  1. Clean your area and wash your hands before you begin.
  2. Use a food processor to blend the dates, strawberries, vanilla extract, oats, and almonds together.
  3. Process until the almonds are in pieces but not completely ground.
  4. Spoon out mixture** and roll into a small ball, place on a plate and refrigerate for 20-30 minutes or up to an 1 hour.
  5. Clean food processor and add coconut flakes. Process until broken down into small pieces.
  6. Pour out coconut onto a clean plate and roll chilled balls over coconut, topping well.
  7. Store in a sealed container in the refrigerator for up to 5 days. You can also store in plastic wrap or plastic bags.
  8. **use 1 Tbsp. measuring spoon to scoop out mixture from processor before rolling.
Recipe Notes

Iced Fruit Cake Bars

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A springtime twist on a fruit cake, these iced fruit cake bars feature more tropical fruits along with some delicious icing! The star of this recipe really is the ultra fluffy icing that tops off these dense cake bars.


Iced Fruit Cake Bars
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Servings
16
Servings
16
Iced Fruit Cake Bars
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Servings
16
Servings
16
Ingredients
Cake Bars
Icing
Servings:
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Instructions
  1. Wash your hands and preparation area.
  2. Preheat oven to 350 Degrees F.
  3. In a large bowl, combine the dry ingredients first. Then add in the mashed bananas, pineapple, and milk until well combined. Fold in chopped pecans.
  4. Pour into a lightly greased 9x13 inch pan and spread evenly. Bake for 30-35 minutes or until an inserted toothpick comes out clean.
  5. After the cake has cooled, combine the thawed whipped topping and skim milk until smooth. Add in pudding mix and mix until well combined.
  6. Store covered and in the refrigerator.
Recipe Notes

Iced Fruit Cake Bars Nutrition Facts Serving size (106g) servings per container 16 Amount per serving Calories 220 % Daily Value Total Fat 5 g 6 % Saturated Fat 0.5 g 3 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 220 mg 10 % Total Carbohydrate 39 g 14 % Dietary Fiber 2 g 7 % Total Sugars 13 g Added Sugars 6 g 12 % Protein 4 g Vitamin D 0 mcg 0 % Calcium 96 mg 8 % Iron 2 mg 10 % Potassium 165 mg 4 %

Green Beans and Mushrooms Roasted

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Side dishes don’t have to be a last minute thought! This dish adds a little flavor to your taste buds with its mouth-watering balsamic vinegar flavor. Roasted Green Beans and Mushrooms recipe plated in a silver serving dish with wooden serving spoons.


Roasted Green Beans and Mushrooms recipe plated in a silver serving dish with wooden serving spoons.
Green Beans and Mushrooms Roasted
Votes: 1
Rating: 5
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Servings
4
Servings
4
Roasted Green Beans and Mushrooms recipe plated in a silver serving dish with wooden serving spoons.
Green Beans and Mushrooms Roasted
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Rating: 5
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Preheat oven to 400*F.
  2. Clean preparation area and wash vegetables.
  3. Snap each end of the French green bean. Green beans can be stringy, so as you snap the ends, pull down to remove the fibrous string.
  4. Toss green beans, diced onion, sliced mushrooms, diced garlic, olive oil, kosher salt, pepper, and balsamic vinegar together.
  5. Place in an 8” x 10” oven safe dish and roast in oven for 20 minutes. Stir at 10 minutes to avoid burning.
  6. Remove from oven, place in serving dish, and enjoy.
Recipe Notes

Stuffed Portabella Mushrooms

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These vegetable stuffed mushrooms pack a ton of flavor and are a great alternative for your next dinner! Bonus: they are super simple to make!Stuffed Portabella Mushroom recipe from Dinner Tonight, two mushrooms on a white plate, stuffed with veggies and cheddar cheese.


Stuffed Portabella Mushroom recipe from Dinner Tonight, two mushrooms on a white plate, stuffed with veggies and cheddar cheese.
Stuffed Portabella Mushrooms
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Stuffed Portabella Mushroom recipe from Dinner Tonight, two mushrooms on a white plate, stuffed with veggies and cheddar cheese.
Stuffed Portabella Mushrooms
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Ingredients
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Instructions
  1. Remove the stems from the mushroom caps and chop stems, leaving mushroom cap in tact.
  2. Add chopped vegetables to the mushroom stems and sauté in a hot pan with non stick cooking spray until vegetables are tender. Drain off any access liquid.
  3. Place mushroom caps on a baking sheet and top with approximately 1/2 cup of sautéed vegetables. Add a 1/2 teaspoon of Worcestershire sauce to each mushroom and top with cheddar cheese.
  4. Bake at 350F for approximately 10 minutes.
Recipe Notes

Stuffed Portabella Mushrooms Nutrition Facts Serving size 1 mushroom (212g) servings per container 4 Amount per serving Calories 120 % Daily Value Total Fat 7 g 9 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 10 mg 3 % Sodium 140 mg 6 % Total Carbohydrate 10 g 4 % Dietary Fiber 3 g 11 % Total Sugars 6 g Added Sugars 0 g 0 % Protein 7 g Vitamin D 0 mcg 0 % Calcium 148 mg 10 % Iron 1 mg 6 % Potassium 582 mg 10 %

Salmon Bowtie Pasta

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This recipe features salmon and spring vegetables and flavors that all compliment each other. This light alternative to heavy pasta is perfect for the warming weather!

My family and I used to take big shopping trips to Houston once a year and we would eat at the same restaurant every time. This was my absolute favorite dish to get and when they took it off the menu I was devastated! I decided to try and recreate it and make a healthier version to share with you! It tastes the exact same!!! I hope you all enjoy as much as did for many years!


Salmon Bowtie Pasta
Votes: 7
Rating: 4
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Servings
8
Servings
8
Salmon Bowtie Pasta
Votes: 7
Rating: 4
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Servings
8
Servings
8
Ingredients
Pasta
Dressing
Servings:
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Instructions
  1. Wash your hands and clean your preparation area. Rinse asparagus spears under cool water.
  2. Preheat your oven to 400 Degrees F.
  3. Place salmon, skin side down, on a cookie sheet lined with aluminum foil and bake in the oven for 20 minutes or until salmon reaches a minimum internal temperature of 145 Degrees F.
  4. While the salmon is baking, whisk together the olive oil, lemon juice, salt, pepper, and dill in a small bowl.
  5. Boil a pot of water for pasta, cook pasta according to package directions. The last 3 minutes of the pasta boiling, add in the asparagus and peas. Drain and place in large serving bowl and toss with the olive oil dressing.
  6. Flake the salmon to pieces, removing from skin, and place in the serving bowl with the pasta. Toss to combine and coat with dressing. Serve immediately.
Recipe Notes

Salmon Springtime Pasta Nutrition Facts Serving size (226g) servings per container 8 Amount per serving Calories 390 % Daily Value Total Fat 11 g 14 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 30 mg 10 % Sodium 260 mg 11 % Total Carbohydrate 50 g 18 % Dietary Fiber 3 g 11 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 22 g Vitamin D 6 mcg 30 % Calcium 57 mg 4 % Iron 4 mg 20 % Potassium 379 mg 8 %

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