Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Chicken and Summer Veggies Grilling Pocket

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This Chicken and Summer Veggies Grilling Pocket recipe is the perfect recipe to start of grilling season with! It is a simple dish to throw together then throw on the grill for a simple and impressive dinner!Chicken and vegetables still in their grilling packet, on a yellow plate ready to be served.

Chicken and vegetables still in their grilling packet, on a yellow plate ready to be served.
Chicken and Summer Veggies Grilling Pocket
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Servings
6
Servings
6
Chicken and vegetables still in their grilling packet, on a yellow plate ready to be served.
Chicken and Summer Veggies Grilling Pocket
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Servings
6
Servings
6
Ingredients
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Instructions
  1. Wash your hands and clean your preparation area. Heat your grill to cook over medium-high heat.
  2. Cut the vegetables as directed. Cut the chicken in to evenly sized cubes.
  3. Combine the olive oil, oregano, parsley, garlic powder, and paprika in a small bowl.
  4. Cut 6 sheets of foil approximately 12 inches in length each.
  5. Divide the vegetables and chicken evenly among the 6 sheets of foil. Top each with some of the oil mixture, spreading over the vegetables and chicken.
  6. Fold the foil so that it creates a sealed pocket.
  7. Grill the foil packets over medium high heat for 35 to 40 minutes, or until chicken reaches 165 degrees F.
Recipe Notes

Chicken and Summer Veggie Foils Nutrition Facts Serving size (283g) servings per container 6 Amount per serving Calories 240 % Daily Value Total Fat 10 g 13 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 85 mg 28 % Sodium 60 mg 3 % Total Carbohydrate 8 g 3 % Dietary Fiber 2 g 7 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 28 g Vitamin D 0 mcg 0 % Calcium 42 mg 4 % Iron 1 mg 6 % Potassium 825 mg 20 %

Salsa Verde

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SALSA!  It adds flavor, antioxidants and some heat to your meal.  Learn how to make your own fresh “Salsa Verde” at home.  This authentic Mexican recipe is only 5 calories per serving and makes enough to share and last in your fridge for 4-5 days.  Try it on your favorite tacos, botanas  or chicken enchiladas, the roasted tomatillos are delicious!!Salsa Verde, a recipe by Dinner Tonight

Salsa Verde, a recipe by Dinner Tonight
Salsa Verde
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Rating: 5
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Servings
16
Servings
16
Salsa Verde, a recipe by Dinner Tonight
Salsa Verde
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Servings
16
Servings
16
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Instructions
  1. Wash and dry TOMATILLOS and SERRANO PEPPERS. Place on a cookie sheet and broil in the oven on low heat. **You can also roast on a griddle or comal (cast iron pan) on medium heat, or try on your BBQ grill.
  2. Turn TOMATILLOS and PEPPERS consistently so they do not burn, but let them get a rich brown color.
  3. Place TOMATILLOS and PEPPERS in a blender or food processor; PROCESS to a chunky texture. Add FRESH CILANTRO and blend again.
  4. Enjoy your flavorful tangy SALSA! Makes 3 1/2 to 4 cups. **You can adjust the amount of PEPPERS to your liking-Mild, Medium or hot.
Recipe Notes

Pomegranate Fruit Salad

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This unexpected combination of fruit makes for a refreshing and crisp salad to compliment any main course.

Pomegranate Fruit Salad
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Servings
8
Servings
8
Pomegranate Fruit Salad
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8
Servings
8
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Instructions
  1. Combine fruit in a large bowl.
  2. Sprinkle chopped mint over fruit
  3. Drizzle with honey and lime.
  4. Toss to combine
  5. Store in the refrigerator.
Recipe Notes

Pomegranate Fruit Salad Nutrition Facts Serving size (174g) servings per container 8 Amount per serving Calories 100 % Daily Value Total Fat 0.5 g 1 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 0 mg 0 % Total Carbohydrate 26 g 9 % Dietary Fiber 4 g 14 % Total Sugars 20 g Added Sugars 4 g 8 % Protein 1 g Vitamin D 0 mcg 0 % Calcium 18 mg 2 % Iron 1 mg 6 % Potassium 230 mg 4 %

Parmesan Asparagus

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Oven roasted parmesan asparagus is the perfect easy vegetable side dish for your main course.

Parmesan Asparagus
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Servings
8
Servings
8
Parmesan Asparagus
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Servings
8
Servings
8
Ingredients
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Instructions
  1. Heat oven to 350 degrees.
  2. Place asparagus into a large baking dish and drizzle olive oil evenly over asparagus
  3. Roast asparagus for 15-20 minutes until tender.
  4. While asparagus is roasting, combine panko bread crumbs, paprika, onion powder, and parmesan cheese.
  5. Remove asparagus from oven and lightly sprinkle with seasoned bread crumb mixture.
  6. Return to oven for 5 more minutes, or until bread crumbs begin to lightly brown. Remove from oven and serve.
Recipe Notes

Parmesan Asparagus Nutrition Facts Serving size (121g) servings per container 8 Amount per serving Calories 60 % Daily Value Total Fat 2.5 g 3 % Saturated Fat 0.5 g 3 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 65 mg 3 % Total Carbohydrate 7 g 3 % Dietary Fiber 3 g 11 % Total Sugars 2 g Added Sugars 0 g 0 % Protein 3 g Vitamin D 0 mcg 0 % Calcium 62 mg 4 % Iron 3 mg 15 % Potassium 242 mg 6 %

Braised Mediterranean Chicken

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Braised Mediterranean Chicken is the perfect main course to impress your guests while remaining simple and easy to make.

Braised Mediterranean Chicken
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Servings
4
Servings
4
Braised Mediterranean Chicken
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Wash your hands and clean your preparation area.
  2. Preheat your oven to 350 degrees, season the chicken with the salt and pepper.
  3. Heat up the olive oil in a cast iron or oven safe skillet. Once heated, place your chicken pieces in a single layer in your skillet and sear until golden brown, about 5 minutes.
  4. Add in the crushed garlic cloves and continue to cook until garlic becomes fragrant. Remove the chicken and garlic from the skillet.
  5. Add the onion and shallot to the skillet and stir until the onions and shallots have softened, about 3 minutes.
  6. Place your chicken pieces and garlic back in the pan in a single layer and sprinkle the thyme leaves on top of the chicken. Arrange the olives between the chicken pieces and top with the sprigs of thyme.
  7. Bake for 45 minutes or until the chicken reaches the internal temperature of 165 degrees. Remove from the oven and serve.

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