Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Cheesy Pot Pie Cups

by

Family Mealtime time does not have to be complicated. Using pantry and freezer staples will help you pull together these Cheesy Pot Pie Cups in less than 30 minutes so everyone can enjoy their time together around the table.

 

picture of woman in red sweater

Cheesy Pot Pie Cups
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8 muffins
Servings
8 muffins
Cheesy Pot Pie Cups
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8 muffins
Servings
8 muffins
Ingredients
Servings: muffins
Units:
Instructions
  1. Heat oven to 375°F
  2. In a small sauce plan add vegetable oil and heat over medium heat.
  3. Add flour, whisking until combined.
  4. Reduce heat and slowly whisk in the chicken broth and milk. Whisk until thicken and turn off heat.
  5. Add poultry seasonings, onion powder, garlic powder, and black pepper and set aside
  6. Spray 8 regular size muffin cups with nonstick cooking spray.
  7. Place one triangle of crescent roll dough in 8 muffin cup (covering the bottom and sides as best as possible)
  8. Add the drained chicken and mixed vegetables to the chicken broth mixture stirring to combine
  9. Evenly add the chicken mixture to 8 crescent roll lined muffin cups.
  10. Top each muffin cup evenly with shredded cheese and bake at 375°F for 20 to 25 minutes
Recipe Notes

Reduced Fat Crescent Dough- may contain added sugars

1 muffin serving of Cheesy Pot Pie Cups includes approximately 2 grams or 5% Daily Value of Added Sugars

Gnocchi and Summer Vegetables Sheet Pan Dinner

by

Sheet pan dinners are a great way to cook a quick healthy meal for your family with minimal dishes. Try out this recipe next time you have a busy evening but still need a healthy meal to feed your kids.

Megan Glidden

Gnocchi and Summer Vegetables Sheet Pan Dinner
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
10 1 cup servings
Servings
10 1 cup servings
Gnocchi and Summer Vegetables Sheet Pan Dinner
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
10 1 cup servings
Servings
10 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Clean preparation area and wash hands
  2. Preheat oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray.
  3. Wash and prepare vegetables as noted.
  4. In a large bowl add red bell pepper, green bell pepper, zucchini, yellow squash, red onion, cherry tomatoes, mushrooms, garlic, gnocchi, in a bowl. Stir to combine.
  5. Drizzle with olive oil and Italian seasoning, stir until well coated.
  6. Put vegetables and gnocchi on baking sheet and spread out evenly.
  7. Bake for 10 minutes and stir. Bake another 10 minutes or until gnocchi is plump and vegetables are tender.
  8. Remove baking sheet from oven and stir in spinach.
  9. Serve and Enjoy
Recipe Notes

Crispy Crab Taquitos

by

Kid-friendly recipes do not have to be boring in the flavor department. Try out these Crispy Crab taquitos to add a crunch to your dinner-time routine. two Crispy Crab Taquitos and crema.

 Megan Glidden

two Crispy Crab Taquitos and crema.
Crispy Crab Taquitos
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 2 Taquitos and 2 Tbsp Crema
Servings
4 2 Taquitos and 2 Tbsp Crema
two Crispy Crab Taquitos and crema.
Crispy Crab Taquitos
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 2 Taquitos and 2 Tbsp Crema
Servings
4 2 Taquitos and 2 Tbsp Crema
Ingredients
Crema
Taquitos
Servings: 2 Taquitos and 2 Tbsp Crema
Units:
Instructions
  1. Wash hands and clean cooking area.
  2. Combine all ingredients for crema (non-fat Greek yogurt, chili powder, and garlic powder) in a small bowl and set aside
  3. In a large mixing bowl combine crab meat, black beans, Greek yogurt, chili powder, and cilantro. Set aside.
  4. Warm the tortillas by loosely wrapping them in a damp paper towel and microwave on high for 30 to 45 seconds.
  5. Place approximately ¼ cup of crab and bean mixture into center of a tortilla. Roll tightly, and place open side down. Repeat until you have run out of tortillas.
  6. Preheat air fryer to 400 degrees.
  7. Spray taquitos with cooking spray and place open side down in air fryer. Cook five minutes, flip and cook another five minutes or until desired doneness is reached.
Recipe Notes

Nutrition Label for Crispy Crab Toquitos

One Pot Lentil Soup

by

Need a hearty and quick pantry staple dinner option? Look no further than our One Pot Lentil Soup! Packed with lentils, potatoes and spinach, this soup powerhouse is easy to make and a great meat-free option!   


one pot lentil soup
One Pot Lentil Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 1.5 Cups
Servings
6 1.5 Cups
one pot lentil soup
One Pot Lentil Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 1.5 Cups
Servings
6 1.5 Cups
Ingredients
Servings: 1.5 Cups
Units:
Instructions
  1. In a large pot, add avocado oil. Add in the garlic, diced onion, diced carrot, and diced celery. Cook for 2-3 minutes until carrots and celery are soft, stirring frequently.
  2. Add tomato paste, tomato sauce, and lentils to the pot and combine with the carrot and celery mixture. Cook for 1 minute.
  3. Add canned potatoes to the pot.
  4. Pour in 2 cups water and 2 cups chicken broth.
  5. Add in black pepper, oregano and cumin. Stir to combine, cover, and bring to a boil.
  6. Reduce heat to medium low and simmer for 25 minutes until lentils are cooked.
  7. With a handheld emulsion blender, briefly emulsify about ¼ of the soup in the pot while leaving the texture chunky. If using a regular blender, remove ¼ of the soup and add the blender. Blend until smooth and place back in the pot.
  8. Stir in spinach leaves into the soup and let simmer for 5 more minutes or until spinach is wilted.
Recipe Notes

Mushroom Rice

by

Mushroom Rice is a hearty and delicious, easy-to-pull-together side dish! For a full meal, serve as a side dish or top with seasoned ground beef or roasted chicken. 

 


mushroom rice
Mushroom Rice
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8 1/2 Cup Servings
Servings
8 1/2 Cup Servings
mushroom rice
Mushroom Rice
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8 1/2 Cup Servings
Servings
8 1/2 Cup Servings
Ingredients
Servings: 1/2 Cup Servings
Units:
Instructions
  1. Wash your hands and clean your preparation area, and rinse all vegetables before dicing.
  2. Heat a large pot over medium-high heat. Sautee celery, onion, garlic, and mushrooms until just beginning to soften.
  3. Add the Italian herb blend and rice, and heat for 1-2 minutes, stirring frequently.
  4. Add the vegetable broth and salt. Bring to a boil over high heat then reduce to a simmer and cover for between 30-45 minutes until rice is tender and broth is absorbed. Check your rice package directions for more exact time recommendations.
  5. Remove from heat and fluff rice up. Cover and let sit for 5-10 minutes.
Recipe Notes

food label

Recipe Notes:

Vegetable Broth- Low Sodium may contain added sugars 

½ cup serving of Mushroom Rice includes approximately 0.5 grams or 1 % Daily Value of Added Sugars