Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Chicken, Broccoli and Sesame Stir Fry

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Looking for a quick, easy, and flavorful recipe for dinner? This Chicken, Broccoli, and Sesame Stir fry is as simple as it is delicious! This stir fry can be pulled together and on the table in 30 minutes. Try this recipe out on your next busy evening!


Chicken, Broccoli and Sesame Stir Fry
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Servings
6 1 cup servings
Servings
6 1 cup servings
Chicken, Broccoli and Sesame Stir Fry
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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 and clean your hands and preparation area. Rinse any fresh vegetables under cool running water before chopping.
  2. Cut the chicken breast into bite-size pieces. Heat the olive oil in a large pan over medium to medium-high heat. Cook the chicken breast in the pan for about 5-7 minutes or until pink can no longer be seen.
  3. While chicken is cooking, combine water, corn starch, sesame oil, sriracha sauce, soy sauce, garlic, and ginger in a bowl and whisk together until well combined.
  4. Reduce the heat to medium and add the broccoli florets to the pan and combine the chicken and broccoli. Add in the sauce mixture then cover and cook for about 5-10 minutes, stirring occasionally.
  5. Remove the lid and continue to cook until sauce has thickened and chicken has reached a minimum internal temperature of 165°F. Top with sesame seeds and serve over brown rice.
Recipe Notes

Chicken and Rice Stir Fry

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This simple Chicken and Rice Stir Fry is an easy weeknight meal that will come together in less than 30 minutes! This is also a great recipe to get your kids involved in the kitchen and helping with dinner! There are lots of skills to practice for most age groups. Make this Chicken and Rice Stir Fry for Dinner Tonight!


Chicken and Rice Stir Fry
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Servings
4 servings
Servings
4 servings
Chicken and Rice Stir Fry
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Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
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Instructions
  1. Wash hands and clean preparation area. Clean the rims of any canned food before opening.
  2. Cut the chicken breasts into bite-size pieces, removing and discarding any fat.
  3. In a small bowl, add in all sauce ingredients and stir until well combined and cornstarch is dissolved.
  4. In a large skillet heat up olive oil over medium-high heat. Once hot, place chicken in the skillet and let brown for 2-3 minutes. Stir and let brown for another 2-3 minutes.
  5. Add in the frozen peppers and mushrooms, cook covered for 5-7 minutes stirring once.
  6. Remove covering and pour in the prepared sauce. Cook for another 5 minutes or until the sauce has thickened and the chicken has reached 165* Fahrenheit.
  7. Serve 1/4th of chicken stir fry with ¼ cup brown rice.
Recipe Notes

Greek Meatballs

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These meatballs are great for any meal or occasion, but my favorite reason to make these is for leftovers!  Meatballs are a great protein option to make ahead and pack for lunch.  They are delicious with fresh spinach salads, pasta salads, or just sliced cucumbers.  I love to serve these little guys with fresh tzatziki! 


Greek Meatballs
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Greek Meatballs
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Ingredients
Meatballs
Tzatziki Sauce
Servings:
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Instructions
Stove Top Instructions
  1. Wash your hands and clean your preparation area.
  2. For the tzatziki, use a box grater or food processor to shred the cucumber. Drain any excess liquid.
  3. In a small bowl, combine all ingredients evenly in a bowl. Cover and refrigerate for flavors to meld between 20 to 30 minutes or up to 2 hours before serving.
  4. In a large bowl, mix ground turkey, garlic powder, oregano, salt, pepper, and breadcrumbs.
  5. Stirring evenly, add thawed and drained spinach, then add feta cheese.
  6. Make meatballs using a tablespoon for a perfect measurement.
  7. Warm a skillet or pan to medium heat. Evenly coat with cooking spray and arrange meatballs around the pan.
  8. Cook for 2-3 minutes and rotate individually on all sides until browned and cooked to an internal temperature of 165 degrees F.
  9. Serve with some tzatziki on the side or as a dip.
Air Fryer
  1. Wash your hands and clean your preparation area.
  2. For the tzatziki, use a box grater or food processor to shred the cucumber. Drain any excess liquid.
  3. In a small bowl, combine all ingredients evenly in a bowl. Cover and refrigerate for flavors to meld between 20 to 30 minutes or up to 2 hours before serving.
  4. In a large bowl, mix ground turkey, garlic powder, oregano, salt, pepper, and breadcrumbs.
  5. Stirring evenly, add thawed and drained spinach, then add feta cheese.
  6. Make meatballs using a tablespoon for a perfect measurement.
  7. Set the air fryer to 350°F and preheat for 3 minutes.
  8. Arrange meatballs on the air fryer basket/ tray. 
  9. Cook for 2-3 minutes and rotate individually on all sides are browned and cooked to an internal temperature of 165°F.
  10. Serve with some tzatziki on the side or as a dip.
Recipe Notes

Zesty Baked Chicken

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If you’re needing a great all-around baked chicken to serve as the base of so many meals, Look no further! This zesty-baked chicken packs the flavor without busting your nutrition goals!


Zesty Baked Chicken
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Servings
6 chicken breast
Servings
6 chicken breast
Zesty Baked Chicken
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Servings
6 chicken breast
Servings
6 chicken breast
Ingredients
Servings: chicken breast
Units:
Instructions
  1. Wash your hands and clean your preparation area.
  2. Place chicken breasts in a baking dish.
  3. In a bowl, combine Catalina dressing, Worcestershire sauce, soy sauce, and seasonings; mix very well.
  4. Pour the sauce evenly over the chicken.
  5. Bake, uncovered, at 350 for 45-55 minutes; until the chicken reaches an internal temperature of 165.
Recipe Notes

Spinach, Mushroom and Feta Stuffed Flank Steak

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Want to mix it up on the grill? Try this stuffed flank steak stuffed with veggies and cheese! Served up in beautiful medallions this is a great recipe to impress friends and family at a cookout or for date night!


Spinach, Mushroom and Feta Stuffed Flank Steak
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Servings
6 medallions
Servings
6 medallions
Spinach, Mushroom and Feta Stuffed Flank Steak
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Servings
6 medallions
Servings
6 medallions
Ingredients
Servings: medallions
Units:
Instructions
  1. Wash your hands and clean your preparation area. Rinse fresh vegetables under cool running water.
  2. Lay the flank steak on a work surface, cover it with a sheet of plastic wrap. Use a meat mallet or other hard and sanitized kitchen object to tenderize the meat. Once flattened and tenderized a bit, remove the plastic wrap.
  3. To butterfly your flank steak using a sharp knife, lay your hand flat on the top of the steak, and slice horizontally to cut the flank steak in half. Cut almost all the way across, leave about 1/2 to ¾ of an inch intact on the far end of the flank steak. Lay open the flank steak flat like a book.
  4. Sprinkle the salt on both sides of the steak and set it aside.
  5. In a skillet heat the olive oil over medium-high heat. Once the olive oil is heated saute the mushrooms, spinach, and garlic until softened, wilted, and fragrant. Remove from heat.
  6. Spread the spinach mixture across the laid open flank steak, leaving about ½ an inch on all sides with no filling. Spread the feta cheese on top of the spinach mixture.
  7. Select a long side to begin rolling from, begin by tucking a corner and rolling evenly across the steak, and continue to roll until it is entirely rolled.
  8. Using the cooking twine tie around the rolled flank steak to secure the roll and prevent the filling from spilling out.
  9. Place the flank steak on a heated grill over direct heat at between 450-500 degrees. Brown on all sides, about 2 minutes per side, then move to indirect heat or turn the temperature down to between 350-400 degrees. Continue to cook for approximately 25 minutes or until steak reaches a minimum internal temperature of 145 degrees F.
  10. Remove from heat and let rest for about 5 minutes. Slice into 6 pinwheels, remove string with a knife, or clean scissors before serving.
Recipe Notes

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