Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Lemon Cupcakes

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Love lemon cupcakes? Try our delicious and easy to make lemon cupcakes with simple frosting. These cupcakes are sure to be a hit!


Lemon Cupcakes
Votes: 1
Rating: 4
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Servings
24 cupcakes
Servings
24 cupcakes
Lemon Cupcakes
Votes: 1
Rating: 4
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Servings
24 cupcakes
Servings
24 cupcakes
Ingredients
Servings: cupcakes
Units:
Instructions
  1. Preheat oven to 350. Line 24 cupcake tins with paper liners.
  2. In a medium bowl, combine cake mix and water. In a small bowl, combine applesauce, lemon zest and 1 tablespoon of lemonade mix; add to cake mixture. Mix well.
  3. Spoon batter evenly into cupcake liners. Bake for 15-17 minutes. Remove from oven and allow to cool completely.
  4. For frosting, combine the remaining lemonade mix with the whipped topping using a hand mixer. Refrigerate for 30 minutes. Remove from refrigerator and frost cupcakes.
  5. Garnish with additional lemon zest.
Recipe Notes

Cheesy Chicken Spinach Noodle Casserole

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Straight from the slow cooker this casserole is filling and comforting. Try it soon for an instant family favorite!

Cheesy Chicken Spinach Noodle Casserole
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Servings
8
Servings
8
Cheesy Chicken Spinach Noodle Casserole
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Servings
8
Servings
8
Ingredients
Servings:
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Instructions
  1. Wash hands and clean preparation area.
  2. Place chicken breast in the bottom of a slow cooker.
  3. In a small bowl combine cream of mushroom soup, water, garlic powder, onion powder, chives, thyme, and parsley. Pour seasoned soup mixture over chicken breast.
  4. Place lid on slow cooker and cook on low 6 – 8 hours until chicken is cooked through and shreds easily.
  5. Remove chicken breast from slow cooker and shred into fine pieces. Add shredded chicken back into the slow cooker and stir in hot cooked egg noodles, baby spinach, and shredded cheese. Replace lid and allow to heat through for 15 – 20 minutes until spinach is wilted and cheese is melted.
Recipe Notes

Cheesy Chicken Spinach Noodle Casserole Nutrition Facts Serving size (207g) servings per container 8 Amount per serving Calories 350 % Daily Value Total Fat 7 g 9 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 115 mg 38 % Sodium 290 mg 13 % Total Carbohydrate 43 g 16 % Dietary Fiber 2 g 7 % Total Sugars 2 g Added Sugars 0 g 0 % Protein 26 g Vitamin D 0 mcg 0 % Calcium 149 mg 10 % Iron 3 mg 15 % Potassium 546 mg 10 %

Cranberry Cheesecake Bites

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Wondering what to do with fresh cranberries? Try our easy dessert that can easily be used for holidays and parties that look as stunning as they taste.

Cranberry Cheesecake Bites
Votes: 3
Rating: 1.33
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Servings
12 (2 bites)
Servings
12 (2 bites)
Cranberry Cheesecake Bites
Votes: 3
Rating: 1.33
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Servings
12 (2 bites)
Servings
12 (2 bites)
Ingredients
Servings: (2 bites)
Units:
Instructions
  1. Wash your hands and clean your preparation area.
  2. Preheat your oven to 350 degrees F.
  3. Line a mini-muffin tin with paper liners. Evenly distribute the graham cracker crumbs in the bottoms of the lined mini-muffin tin.
  4. In a bowl combine the cream cheese, 2 tablespoons sugar, vanilla extract, and eggs until well combined and smooth. Evenly distribute the cream cheese mixture among the mini-muffins. Bake in the oven for 12 minutes.
  5. While the mini-muffin tin is in the oven, in a saucepan, begin to heat the cranberries, sugar, water and rosemary, continuously mashing and stirring. Once it has broken down, add in the gelatin. Remove from heat and continue stirring.
  6. Once the cream cheese mixture is done cooking, top with the cranberry mixture. Cover and chill until the bites have set. Store in the fridge.
  7. Enjoy!
Recipe Notes

Cranberry Crunch Salad

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Are you looking for a delicious new salad to serve?  Try our new Cranberry Crunch Salad! It is filled with favorites such as cranberries, brussel sprouts, quinoa and pecans.


Cranberry Crunch Salad
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Servings
8
Servings
8
Cranberry Crunch Salad
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Rating: 0
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Servings
8
Servings
8
Ingredients
Servings:
Units:
Instructions
  1. Clean prep area, wash hands, and wash produce.
  2. Slice brussels sprouts
  3. Whisk together dressing ingredients: agave, fresh squeezed orange juice, olive oil, salt, and pepper; set aside
  4. Toss together brussels sprouts, quinoa, dried cranberries, chopped pecans, and dressing.
Recipe Notes

Almond Joy Hot Chocolate

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Warm your soul with this delicious and nutritious hot chocolate! Your friends and family are going to love this hot chocolate on a cold winters night!


Almond Joy Hot Chocolate
Votes: 2
Rating: 4.5
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Servings
4
Servings
4
Almond Joy Hot Chocolate
Votes: 2
Rating: 4.5
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Add almonds to a dry sauté pan over medium-high heat and sauté until lightly toasted. Set aside to cool.
  2. Add almond milk, cocoa powder, Splenda, and coconut extract to a blender and blend until incorporated and slightly foamy.
  3. Add hot chocolate mixture to a saucepan over medium heat and bring to a simmer.
  4. Add one cup of hot chocolate to a coffee mug, top with 2 tablespoons whipped topping and sprinkle with 1 tablespoon cooled, toasted almonds.
  5. Repeat for three remaining coffee mugs. Recipe from Healthy Calendar Diabetic Cooking, 2nd Edition by Lara Rondinelli-Hamilton, RD, LDN, CDE, and Chef Jennifer Bucko Lamplough
Recipe Notes

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