Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Spicy Green Beans

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Spiced green beans resting on a plate.
Spicy Green Beans
Votes: 2
Rating: 4.5
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Servings
12
Servings
12
Spiced green beans resting on a plate.
Spicy Green Beans
Votes: 2
Rating: 4.5
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Servings
12
Servings
12
Ingredients
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Instructions
  1. 1. Wash your hands and clean your cooking area. 2. In a saute pan, cook bacon on medium to high heat until slightly crisp. 3. Add garlic and fresh green beans to pan. Saute until the beans are tender. 4. Season with black pepper, chili powder, and cayenne pepper.
Recipe Notes

Nutrition facts per serving: 80 calories, 4g total fat, 1.5g saturated fat, 0g fat, 85mg sodium, 9g total carbohydrate, 3g dietary fiber, 4g sugars, 3g protein, 20% vitamin A, and 25% vitamin C. Percent Daily Values are based on a 2,000- calorie diet.

Spinach- Avocado Salad with Grapefruit Vinaigrette

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This Spinach and Avocado Salad with Grapefruit Vinaigrette is the perfect way to celebrate a glorious winter crop here in Texas, grapefruit! This tangy salad makes the perfect addition to any dinner.

 

 

Spinach- Avocado Salad with Grapefruit Vinaigrette
Votes: 1
Rating: 4
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Servings
12
Servings
12
Spinach- Avocado Salad with Grapefruit Vinaigrette
Votes: 1
Rating: 4
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Servings
12
Servings
12
Ingredients
For the salad
For the vinaigrette
Toppings
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Instructions
  1. 1. Wash your hands and clean your cooking area. 2. In a large bowl, toss together the salad ingredients. Set aside. 3. In a small bowl or container with lid, whisk or shake all of the vinaigrette ingredients. 4. Assemble the toppings over the salad mixture. Top with the vinaigrette and serve.
Recipe Notes

Nutrition facts per serving: 190 calories, 16g total fat, 2g saturated fat, 0g trans fat, 25mg sodium, 11g total carbohydrate, 3g dietary fiber, 6g sugars, 2g protein, 45% vitamin A, and 35% vitamin C. percent Daily Values are based on a 2,000- calorie diet.

Ensalada de Brócoli y Coliflor de Preparación Fácil

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Ensalada de Brócoli y Coliflor de Preparación Fácil
Votes: 0
Rating: 0
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Servings
8
Servings
8
Ensalada de Brócoli y Coliflor de Preparación Fácil
Votes: 0
Rating: 0
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Servings
8
Servings
8
Ingredients
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Instructions
  1. Enjuague el brócoli y la coliflor. Córtelos en grumos.
  2. Ponga las verduras y ½ taza de agua en un sartén.
  3. Tape el sartén y permita que las verduras cuecen al vapor a fuego alto por 3 minutos, o hasta que estén tiernas.
  4. Añada la leche al sartén. Reduzca el calor a fuego lento.
  5. Corte el queso crema en cubos y añádalo al sartén.
  6. Permita que el queso crema se derrita. Revuelva la mezcla de vez en cuando.
  7. Agregue el yogur al sartén. Revuélvalo para cubrir la mezcla.
  8. Rocíe la mezcla con el queso cheddar rallado y permita que el queso se derrita.
  9. Mezcle las galletas saladas ralladas (pulverizadas) y el queso parmesano. Rocíe esta mezcla sobre las verduras.
Recipe Notes

Black-Eyed Pea and Jalapeño Pepper Salsa

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Texas style Black-Eyed Pea and Jalapeno Pepper Salsa recipeBlack-eyed peas are more than just a lucky charm on New Year’s Day! They are a bean with a pleasant aroma and distinctive taste.  Black eyed peas are low in fat and a great source of potassium, iron, and fiber. Although their interesting shape, white skin, and black eye make them a household favorite at the beginning of the year, this tiny little bean can be pleasantly enjoyed year round.

 

 

[Read more…] about Black-Eyed Pea and Jalapeño Pepper Salsa

Sauteed Parmesan Vegetables

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Sautéed Parmesan Vegetables is a simple side dish that will impress! Add some color to your next meal and your dinner table!Sauteed Parmesan Vegetable recipe in a white serving bowl with a grey napkin.


Sauteed Parmesan Vegetable recipe in a white serving bowl with a grey napkin.
Sauteed Parmesan Vegetables
Votes: 1
Rating: 5
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Servings
4
Servings
4
Sauteed Parmesan Vegetable recipe in a white serving bowl with a grey napkin.
Sauteed Parmesan Vegetables
Votes: 1
Rating: 5
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Wash your hands and clean your cooking area.
  2. Wash and chop vegetables as indicated above.
  3. Heat skillet to medium; add vegetable oil.
  4. Add zucchini, squash, bell peppers and grape tomatoes and sauté until
  5. tender, about 10 minutes; turning occasionally.
  6. Place sautéed vegetable in large serving bowl; add dressing and parmesan cheese; mix until evenly coated.
Recipe Notes

Sauteed Parmesan Vegetables Nutrition Facts Serving size (283g) servings per container 4 Amount per serving Calories 140 % Daily Value Total Fat 9 g 12 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 5 mg 2 % Sodium 180 mg 8 % Total Carbohydrate 13 g 5 % Dietary Fiber 3 g 11 % Total Sugars 6 g Added Sugars 0 g 0 % Protein 4 g Vitamin D 0 mcg 0 % Calcium 76 mg 6 % Iron 1 mg 6 % Potassium 618 mg 15 %

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