Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

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
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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

Taco Boats

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Family friendly Taco Boats. This simple recipe will have kids and adults asking for more! Perfectly portable taco, ready for toppings of your choice!Dinner Tonight recipe Taco Boats. Ground beef baked in a crescent roll topped with cheddar cheese. Plated with a salad.


Dinner Tonight recipe Taco Boats. Ground beef baked in a crescent roll topped with cheddar cheese. Plated with a salad.
Taco Boats
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Servings
8
Servings
8
Dinner Tonight recipe Taco Boats. Ground beef baked in a crescent roll topped with cheddar cheese. Plated with a salad.
Taco Boats
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Servings
8
Servings
8
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Instructions
  1. Preheat oven to 375 degrees.
  2. Clean your hands and your preparation area.
  3. In a large skillet brown lean ground beef for 4 – 5 minutes. Add finely diced onion, diced tomato, chili powder, garlic powder, and cumin. Stir together and continue cooking until beef is cooked through. Remove from heat. Food safety note: ground beef should be cooked to a minimal internal temperature of 160 degrees Fahrenheit.
  4. On two large baking sheet, unroll crescent rolls and press seams together to make one large sheet. Cut sheet into 8 squares. Divide beef mixture evenly among all 8 dough squares and top with shredded cheese. Pinch crescent roll around filling and to make a cup (or boat!) to hold filling in.
  5. Bake at 375 degrees for 12 minutes or until golden brown.
Recipe Notes

Cherry Vanilla Ice Cream

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Looking to cool off from this Texas heat?  Try making our Cherry Vanilla Ice Cream for a cool treat!

 

Cherry Vanilla Ice cream a recipe by Dinner Tonight
Cherry Vanilla Ice Cream
Votes: 4
Rating: 4
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Servings
5
Servings
5
Cherry Vanilla Ice cream a recipe by Dinner Tonight
Cherry Vanilla Ice Cream
Votes: 4
Rating: 4
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Servings
5
Servings
5
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  1. Blend frozen cherries, vanilla extract, greek yogurt, and half & half in a large blender.
  2. Pour in a baking loaf pan.
  3. Cover and press against surface with wax paper and freeze until solid (1-2 hours).
  4. Serve and enjoy! Top with a few pitted fresh cherries.
Recipe Notes

Raspberry Strawberry Smoothie

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Nothing beats a hot summer day like sipping on a tasty and delicious berry smoothie.  This exquisite recipe will take your taste buds to the new heights.   It’s packed with antioxidants and rich in vitamin C. After one serving, this delicious summer treat is sure to be a household favorite.

Raspberry Strawberry Smoothie
Votes: 3
Rating: 4
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Servings
1
Servings
1
Raspberry Strawberry Smoothie
Votes: 3
Rating: 4
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Servings
1
Servings
1
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Instructions
  1. Combine all ingredients in blender; blend until smooth. Amount of ice will vary depending on desired consistency. Pour into a glass and serve chilled.
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Yogurt Vegetable Dip Wrap

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Yogurt Vegetable Dip Wrap
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Servings
6
Servings
6
Yogurt Vegetable Dip Wrap
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Servings
6
Servings
6
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Instructions
  1. Clean your preparation area and wash your hands.
  2. Wash carrots, spinach, and bell pepper before cutting.
  3. Mix non-fat plain Greek yogurt with dill, parsley, chives, garlic powder, onion powder, and black pepper in medium size bowl until well combined.
  4. Cover and refrigerate 2 hours for best flavor.
  5. To assemble wrap, divide yogurt dip among 6 whole wheat tortillas and spread to cover one side of the tortilla.
  6. Divide baby spinach among the tortillas evenly and spread out over the dip.
  7. Then fill tortillas evenly with remaining shredded carrots and slice bell pepper. Roll tortillas to create a wrap.
Recipe Notes

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