Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Rice Pilaf

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Rice Pilaf is a delectable one-pot wonder boasting fluffy, toasted rice cooked with onions and frozen mixed vegetables in chicken stock. This flavorful and simple side dish is perfect alongside grilled chicken to baked fish. 


Rice Pilaf
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Servings
8 1 cup
Servings
8 1 cup
Rice Pilaf
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Servings
8 1 cup
Servings
8 1 cup
Ingredients
Servings: 1 cup
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Instructions
  1. Clean your area and wash your hands before you begin.
  2. In a small sauce pan over medium-high heat add the olive oil, rice, onion, and garlic. Stir around in the pan until the rice is toasted and onion is softened.
  3. Next, add the chicken stock and mixed vegetables to the pan. Bring this to a boil. Once at a boil then turn down to a low simmer and cover pan. Continue to cook for 30 minutes.
  4. After cooking for 30 minutes, turn off the heat and leave pan covered for an additional 15 minutes.
  5. Use a fork to fluff the rice. Stir in the pecans and serve.
Recipe Notes

Chicken Stock – No Salt Added may contain added sugars

1 cup serving of Rice Pilaf includes approximately 0.5 grams or 1% DV Added Sugars

Spicy Salmon Sushi Cups

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These Spicy Salmon Cups are just enough heat to complement the deliciously seasoned salmon. Score major points making at home, and double up when you pack for lunch the next day.

Make healthier substitutions when it comes to your sushi rolls – see our recommendations here.


Spicy Salmon Sushi Cups
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Servings
6 2 cup servings
Servings
6 2 cup servings
Spicy Salmon Sushi Cups
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Servings
6 2 cup servings
Servings
6 2 cup servings
Ingredients
Cups
Sauce
Toppings
Servings: 2 cup servings
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Instructions
  1. Preheat oven to 400 degrees F. Wash hands and clean the prep area.
  2. Remove skin from salmon and cut into cubed bitesize pieces. Place salmon in a large bowl adding olive oil, soy sauce, garlic powder, onion powder, chili powder, and zest. Mix well.
  3. Cut nori seaweed sheets into 4 equal squares, and set aside.
  4. Using a measuring spoon, place 2 Tablespoons of rice in the middle of a nori square.
  5. Gently push down rice and nori sheet into an individual cup of a nonstick muffin pan. (tip: Use a little olive oil on your fingers to evenly press down sticky rice. The edges for the nori sheet will stand up along the edge.)
  6. Evenly distribute the salmon mixture into the 12 muffin pan cups.
  7. Insert the pan into the preheated oven for 15 minutes.
  8. Remove from the oven and cool slightly.
  9. Top with avocado, cucumber, jalapenos, and spicy sauce.
  10. Store in the refrigerator for 2-3 days, and reheat in the oven for 10 minutes in a 400 degrees preheated oven.
Recipe Notes

Spicy Lentil and Quinoa Bowl

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This Spicy Lentil and Quinoa Bowl is packed full of hearty plant-based proteins.


Spicy Lentil and Quinoa Bowl
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Servings
6 1 cup servings
Servings
6 1 cup servings
Spicy Lentil and Quinoa Bowl
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Servings
6 1 cup servings
Servings
6 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. Wash hands and sanitize preparation surfaces.
  2. Place a large skillet over medium heat. Add olive oil.
  3. Once the olive oil is heated, add the onion, jalapeno, bell pepper, and garlic. Cook for 5 –7 minutes or until the onions are translucent.
  4. .Next, add quinoa, lentils, and tomatoes to the cooked vegetables. Cook for 5 minutes, stirring continuously to ensure ingredients are well combined.
  5. Add beans, corn, water, and dry seasonings and stir to combine.
  6. Allow the dish to boil, cover it with a lid, then let it simmer for approximately 30 minutes. Garnish with cilantro and enjoy!
Recipe Notes

Creamy Hamburger Potato Soup

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CREAMY + CHEESY – You don’t want to miss out on this loaded potato soup. It’s full of protein and creamy enough to satisfy your cravings!


Creamy Hamburger Potato Soup
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Servings
12 2 cup servings
Servings
12 2 cup servings
Creamy Hamburger Potato Soup
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Servings
12 2 cup servings
Servings
12 2 cup servings
Ingredients
Servings: 2 cup servings
Units:
Instructions
  1. Wash your hands and clean your countertops. Rinse produce under cool running water before slicing.
  2. Brown ground beef with yellow onion in a dutch oven or soup pot. Remove from pan and reserve for later.
  3. Add diced potatoes to the pot with salt, pepper, and cajun seasoning. Saute for 3-5 minutes.
  4. Add chicken broth to pot, bring to a boil, and cook potatoes until soft.
  5. Using a potato masher, mash potatoes until they reach your desired consistency.
  6. Add cooked ground beef, milk, ½ cup of shredded cheese, and ¼ cup of green onion.
  7. Simmer for about 30 minutes or until ready to serve.
  8. Serve garnished with remaining cheddar cheese and green onion.
Recipe Notes

Butternut Squash Soup

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Warm up the holiday season with a sweet, spicy, veggie-packed soup that is sure to be a crowd-pleaser. Butternut Squash Soup will be your family’s new favorite recipe!


Butternut Squash Soup
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Servings
6 1.5 cup servings
Servings
6 1.5 cup servings
Butternut Squash Soup
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Servings
6 1.5 cup servings
Servings
6 1.5 cup servings
Ingredients
Servings: 1.5 cup servings
Units:
Instructions
  1. Wash hands and sanitize preparation surfaces.
  2. Preheat oven to 400º.
  3. Prepare the vegetables as directed.
  4. On a large sheet pan add the butternut squash, bell pepper, sweet potatoes, and carrots. Mix vegetables, olive oil, and pepper. Roast in the oven for 30 minutes.
  5. In a large pot, melt butter.
  6. Once the butter is melted add onion, garlic, and celery. Cook until translucent.
  7. Add cumin, Italian seasoning, and cayenne, and cook another minute.
  8. Add the roasted vegetables and vegetable stock. Simmer for 15 minutes.
  9. Blend soup with an immersion blender until creamy. Add Greek yogurt and simmer for 10 minutes.
Recipe Notes