Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Chicken Multifunction Cooker

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Multifunction cookers are a great tool for making quick and healthy meals! Cook this whole chicken and use it for multiple recipes!

Also, check out our tips on having a smooth and safe multifunction cooker experience.


Chicken Multifunction Cooker
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Rating: 5
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Chicken Multifunction Cooker
Votes: 2
Rating: 5
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Ingredients
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Instructions
  1. Wash your hands and surface well. In a small bowl, mix together all spices.
  2. Place chicken on cutting board and remove giblets and excess fat from the chicken cavity. Dry chicken with paper towels. (Do not rinse chicken with water) Sprinkle and rub chicken with spice mixture. Insert halved lemon into chicken cavity.
  3. Set 6-qt pressure cooker to the high sauté setting, pour in oil. Place in chicken, breast side down, and cook until golden brown, about 5 minutes. Flip chicken over with tongs and cook for an additional 5 minutes. Remove chicken from pressure cooker and set aside.
  4. Add water to pressure cooker and scrap bottom using a wooden spoon to prevent remainder pieces from burning. Place metal trivet into the pot and gently place chicken on top. Close top of pressure cooker and select manual setting to high and set time for 28 minutes.
  5. After timed cooking, naturally release pressure according to manufacturer’s directions, about 30 minutes.
  6. Open lid and remove chicken using tongs. Let chicken rest 10-15 minutes. Remove lemon and serve
Recipe Notes

A recommended serving size of chicken is 3 ounces.

Matcha Pea Soup

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It’s time to think beyond kale smoothies and matcha lattes. Here’s a new way to eat your greens, and it’s easy to make!


Matcha Pea Soup
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Matcha Pea Soup
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Instructions
  1. Heat oil in large saucepan over medium- low heat. Add minced garlic and cook until softened, but not browned, only for a couple of minutes.
  2. Add broth and bring to a boil. Meanwhile, in a small separate bowl, whisk matcha with hot water until dissolved and set aside for later.
  3. Then add frozen peas to large saucepan, let it simmer for a few minutes.
  4. Remove saucepan from heat and stir in spinach, parsley, green onion, lime juice, salt, and matcha water. Blend smooth with any of our methods to puree soup.
  5. Divide soup among serving bowls and top with sour cream and garnish with parsley.
Recipe Notes

*Adapted from Shape Magazine

Chicken Caprese Spaghetti Squash

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All week we’ve been talking about Spaghetti Squash. Trade in your pasta for a fun take on noodle night! This Spaghetti Squash Chicken Caprese Recipe is super delicious!


Chicken Caprese Spaghetti Squash
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Chicken Caprese Spaghetti Squash
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Ingredients
Squash & Chicken
Balsamic Glaze
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Instructions
  1. Preheat oven to 350 degrees.
  2. While oven is heating, microwave spaghetti squash in oven for 5 to 6 minutes. This will make the spaghetti squash soft and easier to cut.
  3. Cut the top and bottom off the spaghetti squash and slice squash in half.
  4. Cook chicken in a skillet for about 4 minutes on each side.
  5. While chicken is cooking in the skillet, scrape your spaghetti squash using a spoon or knife until you get about 10 cups out. Put spaghetti squash in a bowl.
  6. Add olive oil, salt and pepper, cooked chicken, cherry tomatoes, mozzarella cheese, and fresh basil in bowl and combine.
  7. Add spaghetti squash back in bowl and bake the spaghetti squash in the oven for 20 minutes.
  8. While spaghetti squash is cooking, mix balsamic vinegar and honey together.
  9. Remove spaghetti squash after 20 minutes or when all cheese is melted, and tomatoes have begun to burst. Drizzle with balsamic glaze and serve warm!
Recipe Notes

Italian Artichoke Chicken

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Savor the flavorful Italian Artichoke Chicken and that home-cooked feel! Easy to prepare and large enough for leftovers, I am happy to share one of my family favorites for a Sunday dinner. Serve with pasta or over spinach and customize your meal!


Italian Artichoke Chicken
Votes: 7
Rating: 4.29
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Servings
6
Servings
6
Italian Artichoke Chicken
Votes: 7
Rating: 4.29
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Servings
6
Servings
6
Ingredients
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Instructions
  1. Preheat oven to 350F degrees. Arrange raw chicken breasts in a 9X11 casserole dish. Season with Italian seasoning, set aside.
  2. In a large bowl mix together, tomatoes, garlic and drained artichoke hearts. Add extra virgin olive oil, sugar, and flour. Mix well.
  3. Pour the tomato and artichoke mixture over the chicken. Cover with foil and place in preheated oven, bake for 35-40 minutes.
  4. Remove from oven and uncover. Sprinkle mozzarella cheese over the top and place the chicken under the broiler for a few minutes until the cheese is golden brown and the vegetables are caramelized.
  5. Remove from oven and top with chopped basil over the hot dish.
  6. *Serve over your favorite pasta or pair chicken with a fresh spinach salad….or do both!
Recipe Notes

Baked Potato Soup

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A soup to warm your soul with a twist!  Try our potato soup this week, it’s not all about potatoes…take a look at how we cut some calories and carbohydrates!


Baked Potato Soup
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Servings
8
Servings
8
Baked Potato Soup
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Servings
8
Servings
8
Ingredients
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Instructions
  1. Wash potatoes well with a brush under cool running water. Place potatoes in oven for 1 hour at 400 degrees Fahrenheit, or pierce potatoes with a fork and microwave on high for 5 minutes, turning over and microwaving for about 4-5 minutes until tender. Cool, peel and cube potatoes.
  2. Steam fresh cauliflower in microwave following ready to eat bag instructions, or boil fresh cauliflower in a pot. Drain and set cauliflower to the side.
  3. In a large pot, using cooking spray, sauté chopped onion and garlic on medium heat until tender.
  4. Add potatoes and cauliflower to onion and garlic. Stir in chicken broth and milk, bring to a slow boil.
  5. Use an immersion blender to puree in pot until smooth, or pour soup into a blender to puree- return to pot.
  6. Add salt, pepper, and yogurt to pureed soup and cook on low heat another 10 minutes, stirring occasionally.
  7. Remove from heat, serve 1 cup into each bowl. Top with shredded cheese, chopped green onion, and crumbled bacon.
Recipe Notes

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