Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Tex-Mex Sorghum Stuffed Mushrooms

by

The Tex-Mex Sorghum Stuffed Mushrooms are a hearty vegetarian main dish packed with flavor and nutrition.  These mushrooms kick up the “fiesta” flavor with fresh vegetables and spices without the added salt.


Tex-Mex Sorghum Stuffed Mushrooms
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8 servings
Servings
8 servings
Tex-Mex Sorghum Stuffed Mushrooms
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8 servings
Servings
8 servings
Ingredients
Stuffed Mushrooms
Guacamole Topping
Servings: servings
Units:
Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with nonstick spray. Rinse mushrooms under cool running water. Cut the stems, remove the gills, and pat dry with a paper towel.
  2. Evenly place mushrooms (gills side up) on a baking sheet and mist with nonstick spray. Bake in the oven for 12-15 minutes until tender. Remove from the oven and gently blot mushroom caps using a paper towel to remove any moisture. Set aside and keep oven temperature at 400 degrees F.
  3. Warm olive oil over medium heat in a large skillet. Sauté onions and bell peppers until soft. Add corn, salt, garlic powder, chili powder, and cayenne pepper to the skillet. Combine ingredients well and continue cooking vegetables until tender. Remove from heat and stir in cooked sorghum grain and drained black beans.
  4. Scoop ½ cup of vegetable stuffing into each mushroom cap. Return to baking sheet and top with shredded cheese. Bake in oven for 5-7 minutes, or until cheese is melted.
  5. Prepare guacamole topping during baking. Mash together avocado with chopped cilantro and garlic. Squeeze lime juice and mix well.
  6. Top 1 tablespoon of guacamole over each stuffed mushroom before serving.
  7. **you can adjust the cayenne pepper to your liking. For minimal spice, change amount to 1/8 teaspoon, or omit
Recipe Notes

Roasted Poblano and Creamy Corn Soup

by

Pass the poblano soup porfavor! This soup is creamy, smooth, and has just the right amount of spice.  The roasted poblano peppers blend deliciously well with sweet corn.  A delightful meal for staying warm during the winter or using up the corn from the garden during the summer.  This perfect soup can also be stored and packed for lunch with a salad or sandwich.


Roasted Poblano and Creamy Corn 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 cup servings
Servings
6 1 cup servings
Roasted Poblano and Creamy Corn 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 cup servings
Servings
6 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Preheat oven to 425 degrees F. Rinse and pat dry poblano peppers and place on a baking sheet. Turning occasionally, roast in oven for 20-25 minutes until all sides are charred and blistered.
  2. Remove peppers from oven and place inside a sealed plastic bag to sweat for 10-15 minutes. (This process makes peeling the skin easier.) Once cooled, peel skin with a knife and remove stems and seeds. Dice peppers and set aside.
  3. Over low to medium heat, warm oil in a large pot and add onion and garlic to sauté until soft.
  4. Add diced poblano, drained corn, paprika, salt, pepper, broth, and water. Combine and simmer for 25 minutes covered.
  5. Remove from heat and cool slightly. Blend soup in pot until smooth using an immersion blender, or scoop into a regular blender.
  6. Slowly stir in milk to soup in the pot and add lime juice. Reheat soup stirring in shredded cheese until smooth and melted.
  7. Serve in bowls and top with garnishes such as cilantro, lime, diced jalapenos, a slice of avocado, or reduced-fat sour cream.
  8. **Peppers can also be roasted on an open flame over the grill or using a griddle.
Recipe Notes

**Additional topping such as avocado and sour cream can alter the nutrition facts food label.

Hummus and Veggie Wrap

by

This simple and easy lunch recipe, hummus and veggie wrap is sure to satisfy any member of the family for a healthy lunch. Keep this recipe on hand for easy lunches!


Hummus and Veggie Wrap
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 half wraps
Servings
4 half wraps
Hummus and Veggie Wrap
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 half wraps
Servings
4 half wraps
Ingredients
Servings: half wraps
Units:
Instructions
  1. Heat the olive oil in a skillet over medium-low heat. Add the red onions and cook slowly for 10-15 minutes, stirring occasionally, until soft and deep golden brown. Set aside and cool.
  2. Warm the tortillas on a grill pan or griddle over medium heat for 1 minute.
  3. Divide hummus and spread down the middle of each tortilla. Arrange the cooked onion slices and sliced red peppers over the hummus.
  4. Add the sliced artichoke hearts.
  5. Toss the salad greens with the balsamic dressing, then add to the wrap.
  6. Sprinkle crumbled feta over the greens. Tuck one side of the wrap and roll tightly to secure.
Recipe Notes

Pumpkin Chili

by

The nights are starting to cool off! Warm you and your family back up with this delicious pumpkin chili recipe! In this dish, veggies provide essential nutrients, beans that provide fiber and protein, and lean beef that also increase the protein content. This is a chili dish that you can feel good about serving to your family and friends!


Pumpkin Chili
Votes: 1
Rating: 3
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6
Servings
6
Pumpkin Chili
Votes: 1
Rating: 3
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6
Servings
6
Ingredients
Servings:
Units:
Instructions
  1. Wash your hands and clean your preparation area.
  2. Heat oil in a large pot over medium high heat.
  3. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender.
  4. Add lean beef and cook until browned.
  5. Add diced tomatoes, pumpkin puree, water, chili powder, cumin, and bring to a boil.
  6. Reduce heat to medium low and add beans.
  7. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.
Recipe Notes

Cheesy Lasagna Rolls

by

What better way to celebrate National Pasta month than with these easy to make Cheesy Lasagna Rolls that are pasta-tively amazing! Kids are going to love this dish as well!


Cheesy Lasagna Rolls
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8
Servings
8
Cheesy Lasagna Rolls
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8
Servings
8
Ingredients
Servings:
Units:
Instructions
  1. Wash your hands and clean your preparation area. Rinse any fresh vegetables under cool running water. Preheat the oven to 375 degrees F.
  2. In a skillet, cook beef, onion, and garlic until meat is no longer pink, drain excess fat off of beef if necessary.
  3. Add tomatoes, tomato sauce, green bell pepper, Italian seasoning, and tomato paste. Simmer for about 10 minutes then set aside.
  4. Mix together cottage cheese, Mozzarella cheese, and parsley.
  5. Spread this mixture over each noodle and roll up.
  6. Place seam side down in a greased baking pan.
  7. Top all roll ups with sauce mixture and then sprinkle with Mozzarella cheese, if desired.
  8. Cover dish and bake at 375 degrees for 30 minutes or until thoroughly heated and bubbly. Let stand about 10 minutes before serving for flavors to blend.
Recipe Notes

Translate:

Translate »