Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Spicy Garlic Shrimp Pasta

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Change up pasta night by adding shrimp and spinach! This dish has a spicy kick to it that will keep you coming back for more!


Spicy Garlic and Shrimp Pasta
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Servings
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Spicy Garlic and Shrimp Pasta
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Rating: 3
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Instructions
  1. In large stock pot, bring water to a boil for pasta; add pasta when boiling.
  2. Cook pasta according to package directions.
  3. Heat oil in a large skillet over medium heat.
  4. Add the garlic, Chile and pepper. Add shrimp and cook for 2 minutes.
  5. Turn shrimp, add the chicken broth and bring to a boil.
  6. Reduce heat and simmer until the shrimp are opaque throughout, 2 to 3 minutes.
  7. Add the spinach and cook, tossing, until beginning to wilt, 1 to 2 minutes.
  8. Drain pasta and mix in large skillet with shrimp and spinach, about 1 to 2 minutes.
  9. Serve immediately..
Recipe Notes

Roasted Tilapia with Orange Parsley Salsa

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Eat heart-healthy with our certified Heart-Check recipes!

 

Roasted Tilapia with Orange Parsley Salsa
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Roasted Tilapia with Orange Parsley Salsa
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  1. Preheat oven to 400° F.
  2. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fish in an oven proof skillet coated with remaining 1 tablespoon oil. Bake at 400° F for 14 minutes or until fish reaches an internal temperature of 145 degrees.
  3. Grate 2 teaspoons orange zest from rind. Peel and section oranges over a bowl, chop the sections.
  4. Combine zest, chopped orange, parsley, 1 tablespoon oil, and 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl; toss well.
  5. Serve the cooked tilapia on a bed of brown rice, topped with the orange and parsley salsa.
Recipe Notes

Roasted Tilapia with Orange Parsley Salsa Nutrition Facts Serving size (339g) servings per container 4 Amount per serving Calories 350 % Daily Value Total Fat 10 g 13 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 55 mg 18 % Sodium 360 mg 16 % Total Carbohydrate 39 g 14 % Dietary Fiber 5 g 18 % Total Sugars 11 g Added Sugars 0 g 0 % Protein 26 g Vitamin D 4 mcg 20 % Calcium 70 mg 6 % Iron 2 mg 10 % Potassium 646 mg 15 %

Parsley Crusted Fish

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Parsley Crusted Fish a recipe by Dinner Tonight
Parsley Crusted Fish
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Parsley Crusted Fish a recipe by Dinner Tonight
Parsley Crusted Fish
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Oven Instructions
  1. Clean your area and wash your hands before you begin.
  2. In a shallow bowl, combine bread crumbs, parsley, lemon peel, garlic, salt and pepper.
  3. Brush oil over one side of fillets. Gently press into crumb mixture.
  4. Spray a 9 x13- inch baking dish with nonstick cooking spray and place the fillets on the pan crumb side up.
  5. Bake at 400 degrees for 15-20 minutes or until fish flakes easily with a fork and reaches an internal temperature of 145°F.
Air Fryer Instructions
  1. Clean your area and wash your hands before you begin.
  2. Preheat your air fryer at 380 °F for 3 minutes.
  3. In a shallow bowl, combine breadcrumbs, parsley, lemon peel, garlic, salt and pepper.
  4. Brush oil over one side of fillets. Gently press the oiled side of the fillet into the crumb mixture.
  5. Add the fillets to the air fryer basket/tray and place them crumb side up. Spray with nonstick spray, if necessary.
  6. Cook the fillets at 380 °F for 10-15 minutes or until fish flakes easily with a fork and reaches an internal temperature of 145°F.
Recipe Notes

Parsley Crusted Fish Nutrition Facts Serving size 1 Fillet (140g) servings per container 4 Amount per serving Calories 220 % Daily Value Total Fat 9 g 12 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 50 mg 17 % Sodium 330 mg 14 % Total Carbohydrate 12 g 4 % Dietary Fiber 1 g 4 % Total Sugars 1 g Added Sugars 1 g 2 % Protein 23 g Vitamin D 1 mcg 6 % Calcium 49 mg 4 % Iron 1 mg 6 % Potassium 513 mg 10 %

Slow Cooker Street Tacos

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Have a designated day for taco night at your house? Put this Slow Cooker Street Taco recipe on while you’re out and about and have it ready for when everyone gets home in the evening.Two tacos from our Slow Cooker Street Tacos recipe topped with cilantro and lime juice, plated on a blue and white plate.

 


Two tacos from our Slow Cooker Street Tacos recipe topped with cilantro and lime juice, plated on a blue and white plate.
Slow Cooker Street Tacos
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Servings
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Two tacos from our Slow Cooker Street Tacos recipe topped with cilantro and lime juice, plated on a blue and white plate.
Slow Cooker Street Tacos
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Instructions
  1. Mix the juice of two limes, orange juice, minced garlic, salt, black pepper, ground cumin.
  2. Place juice mixture and pork butt in a large plastic freezer bag.
  3. Marinade for about two hours in the refrigerator.
  4. Place pork shoulder in a large slow cooker with the marinade.Barely cover the pork with water and let cook on medium until meat will shred easy with a fork about 4 to 6 hours.
  5. Remove meat; drain. Shred meat.
  6. Place in warmed tortillas, top with chopped onion and cilantro. Squeeze sliced lime on each taco.
Recipe Notes

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