Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Guacamole sin Culpa

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Guacamole sin Culpa
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Servings Prep Time
18 porciones en el paquete 15 minutos
Servings Prep Time
18 porciones en el paquete 15 minutos
Guacamole sin Culpa recipe photo
Guacamole sin Culpa
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Servings Prep Time
18 porciones en el paquete 15 minutos
Servings Prep Time
18 porciones en el paquete 15 minutos
Ingredients
Servings: porciones en el paquete
Units:
Instructions
  1. laves las manos y limpie su area para cocinar.
  2. Retire la pulpa del aguacate y coloque en un tazรณn grande. Machuque con un tenedor.
  3. Agregar guidantes, ojos negros, chรญcharos, jugo de lima, tomate, cebolla, ajo, cilantro, jalapeno, y comino a el aguacate.
  4. Agregar sal y pimienta al gusto.
  5. Refrigere, si no lo servir inmediatamente. *para un guacamole mas suave ponga todos los ingredientes en la licuadora y procese hasta obtener la consistencia deseada.
Recipe Notes

Costo por porciรณn: $0.18

Ensalada Vaquera

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Ensalada Vaquera recipe photo
Ensalada Vaquera
Votes: 2
Rating: 5
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Servings
7.5 porciones
Servings
7.5 porciones
Ensalada Vaquera recipe photo
Ensalada Vaquera
Votes: 2
Rating: 5
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Servings
7.5 porciones
Servings
7.5 porciones
Ingredients
Servings: porciones
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Instructions
  1. Escurra y enjuague los frijoles de ojo negro (o los frijoles negros) y el elote.
  2. Pique finamente el cilantro y los cebollinos.
  3. Corte los tomatoes y el aguacate en trozos.
  4. Combine todos los ingredientes en una olla grande.
  5. Mezcle el aceite, el vinagre o el jugo del limon verde, la sal, y la pimienta en una olla pequena.
  6. Ponga la mezcla de aceite sobre los ingredientes de la ensalada y revuelva ligeramente.
  7. Refrigere lo que sobre dentro de las siguientes 2 horas.
Recipe Notes

Adaptado de: Food Hero, Oregon State University

Slowcooker Baked Potatoes

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Make batches of baked potatoes in your slow cooker! Make the most of all your kitchen tools by using your slow cooker to prepare baked potatoes and keep your oven or microwave open.


How to prepare baked potatoes in a slow cooker by Dinner Tonight
Slowcooker Baked Potatoes
Votes: 1
Rating: 5
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Servings
4
Servings
4
How to prepare baked potatoes in a slow cooker by Dinner Tonight
Slowcooker Baked Potatoes
Votes: 1
Rating: 5
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Scrub potatoes under cool running water and let dry.
  2. Prick each potato at least 8 times.
  3. Lightly brush each potato with olive oil, season with herbs of your choice. Be ware of adding too much sodium to your potatoes!
  4. Individually wrap each potato in foil (wrap tightly).
  5. Place in slow cooker and don't overfill.
  6. Cook on low for 8 hours or until tender when pressed with a mitten. Caution: potatoes will be hot when removed from slow cooker.

Unicorn Popsicles

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Loving the unicorn food trend?? So are we! Check out our healthy unicorn popsicles that will satisfy your sweet tooth without unnecessary added sugars!
Unicorn Popsicles a recipe by Dinner Tonight

Unicorn Popsicles a recipe by Dinner Tonight
Unicorn Popsicles
Votes: 1
Rating: 4
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Servings
6 popsicles
Servings
6 popsicles
Unicorn Popsicles a recipe by Dinner Tonight
Unicorn Popsicles
Votes: 1
Rating: 4
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Servings
6 popsicles
Servings
6 popsicles
Ingredients
Servings: popsicles
Units:
Instructions
  1. Wash your hands and clean your preparation area.
  2. Run your strawberries, blueberries and the top of the can of coconut milk under cool running water.
  3. Blend 1 cup of the yogurt and the strawberries together in a blender until smooth. Reserve strawberry mixture.
  4. Blend 1 cup of the yogurt and the blueberries together in a blender until smooth. Reserve blueberry mixture.
  5. In popsicle mold evenly distribute coconut milk, then strawberry mixture, then blueberry mixture. Freeze for a minimum of 3 hours. Store in the freezer for up to 1 week.
Recipe Notes

Calories 97; Fat 1.8g; Saturated fat 1g; Cholesterol 4mg; Carbohydrates 17g; Sodium 57mg; Fiber 1g; Sugars 8% DV; Protein 4g; Calcium 10%; Iron 2%

Summer Salad

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Summer Salad for Sharing a recipe by Dinner Tonight
Summer Salad
Votes: 2
Rating: 4.5
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Servings
6
Servings
6
Summer Salad for Sharing a recipe by Dinner Tonight
Summer Salad
Votes: 2
Rating: 4.5
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Servings
6
Servings
6
Ingredients
Dressing
Salad
Servings:
Units:
Instructions
General
  1. Clean you preparation area and wash your hands. Wash your vegetables (tomatoes, jicama, tomatillos, jalapenso, green onions, and cilantro).
Dressing
  1. Combine all ingredients in a blender or food processor and blend until smooth.
  2. Set aside while preparing salad or refrigerate until ready to serve.
Salad
  1. Combine all ingredients and gently toss.
  2. Drizzle with dressing and toss until evenly coated.
Recipe Notes

Summer Salad Nutrition Facts Serving size (245g) servings per container 6 Amount per serving Calories 150 % Daily Value Total Fat 9 g 12 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 20 mg 1 % Total Carbohydrate 19 g 7 % Dietary Fiber 5 g 18 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 3 g Vitamin D 0 mcg 0 % Calcium 25 mg 2 % Iron 1 mg 6 % Potassium 567 mg 10 %

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