Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Pumpkin Hummus

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This delicious pumpkin hummus makes a great snack, appetizer, or side dish to any meal!Pumpkin Hummus recipe, plated with pita chips on a white plate and light green napkin.

Pumpkin Hummus recipe, plated with pita chips on a white plate and light green napkin.
Pumpkin Hummus
Votes: 2
Rating: 4
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Servings
12
Servings
12
Pumpkin Hummus recipe, plated with pita chips on a white plate and light green napkin.
Pumpkin Hummus
Votes: 2
Rating: 4
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Servings
12
Servings
12
Ingredients
Servings:
Units:
Instructions
  1. Puree garbanzo beans in a food processor.
  2. Add pumpkin puree and mix well
  3. Add garlic, olive oil, lemon juice, ground cumin, and paprika. Mix well.
  4. If this recipe is too bland, add more cumin and paprika to taste.
Recipe Notes

Pumpkin Hummus Nutrition Facts Serving size (111g) servings per container 12 Amount per serving Calories 70 % Daily Value Total Fat 2 g 3 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 50 mg 2 % Total Carbohydrate 11 g 4 % Dietary Fiber 4 g 14 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 3 g Vitamin D 0 mcg 0 % Calcium 39 mg 4 % Iron 2 mg 10 % Potassium 211 mg 4 %

Veggie Tots

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How do I be more creative with my vegetable game? How do I repurpose leftover vegetables? Our answer: VEGGIE TOTS! Try this fun and tasty recipe at your next meal.


Veggie Tots
Votes: 6
Rating: 4
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Servings Prep Time
8 servings (4 tots per serving) 10 minutes
Cook Time
12 minutes
Servings Prep Time
8 servings (4 tots per serving) 10 minutes
Cook Time
12 minutes
Veggie Tots
Votes: 6
Rating: 4
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Servings Prep Time
8 servings (4 tots per serving) 10 minutes
Cook Time
12 minutes
Servings Prep Time
8 servings (4 tots per serving) 10 minutes
Cook Time
12 minutes
Ingredients
Servings: servings (4 tots per serving)
Units:
Instructions
Oven Instructions
  1. Preheat oven to 425F, place oven rack in the middle of the oven and line baking sheet with silicone mat or parchment paper.
  2. Steam or microwave the potatoes to the point where a fork is easily inserted but its too tough to eat (20 seconds for ready to eat potatoes in microwave)
  3. Once they are cooked, drain them and set them aside to cool down.
  4. Then place 2 cups of thawed broccoli florets into your food processor and pulse it until the broccoli resembles coarse rice. (should yield 1 1/2 cups chopped)Measure out 1 1/2 cups of the finely chopped broccoli and transfer into a large bowl.
  5. Next, pulse the semi-cooked potatoes and 1 1/2 cups of the Parmesan cheese; pulse just enough to break up the potatoes and combine then with the cheese.
  6. Place the cheese and potato mixture into the bowl with the broccoli.Add seasoning into the large bowl and fold all ingredients with a large spatula to combine all ingredients evenly.
  7. Then place grated parmesan cheese and panko bread crumbs into small bowl.Form small balls with a 1 tablespoon size cookie scoop or your hands and a spoon with the folded. Once the ball is formed, roll each veggie tot in the grated cheese and bread crumb coating
  8. Place each veggie tot on the baking sheet, about 1/2 inch apart.Bake 12 minutes, until golden brownRemove from the oven, let cool for 2-3 minutes and enjoy!
Air Fryer Instructions
  1. Complete instructions 2-8 from the "Oven Instructions" section.
  2. Preheat the air fryer to 400ยฐF and set the time for 7 minutes.
  3. Once preheated, place food on the tray/basket making sure not crowd the tots. Spray the top of the tots with non-stick cooking spray.
  4. Close the air fryer and start the cooking. Halfway through, turn the tots over and spray the tops with non-stick cooking spray and finish the cooking.
  5. Note: you might have to cook the tots in batches.
Recipe Notes

May use fresh potatoes for this recipe instead of the ready to use russet potatoes.

Going Greek Dip

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This morsel of Greek cuisine is a fantasticย  and easy addition to your lunch or afternoon snack routine!

Going Greek Dip
Votes: 1
Rating: 5
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Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Going Greek Dip
Votes: 1
Rating: 5
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Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Mix all ingredients in a bowl, garnish, and serve with pita wedges or sliced vegetables for dipping.
  2. Can be stored in the refrigerator for up to 3 days.
Recipe Notes

Quick Italian Tortellini Salad

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To see this recipe in Spanish click here.


Quick Italian Tortellini Salad, a recipe by Dinner Tonight
Quick Italian Tortellini Salad
Votes: 0
Rating: 0
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Servings
6
Servings
6
Quick Italian Tortellini Salad, a recipe by Dinner Tonight
Quick Italian Tortellini Salad
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Rating: 0
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Servings
6
Servings
6
Ingredients
Servings:
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Instructions
  1. Cook the tortellini al dente, according to package directions.
  2. Add broccoli florets and mushrooms before pasta is done (about 1 minute).
  3. Cook for remaining time until broccoli turns bright green and is crisp tender and the pasta is al dente (chewy to the bite).
  4. Drain and rinse pasta mixture under cool running water.
  5. Toss the pasta mixture with the artichoke hearts, red bell peppers, dressing, and oregano.
  6. Add the Parmesan cheese and toss again lightly.
Recipe Notes

Stuffed Baked Potatoes

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Stuffed baked potatoes are always a popular side dish, but have you thought about making a meal from them? These stuffed baked potatoes are filled with dairy, vegetables, and protein. Add this low-calorie recipe to your meal plan today!

Stuffed Baked Potatoes
Votes: 1
Rating: 5
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Servings
4
Servings
4
Stuffed Baked Potatoes
Votes: 1
Rating: 5
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Pierce potatoes all over with a fork.
  2. Place in the microwave and cook on medium, turning twice, until potatoes are soft (about 15 minutes).
  3. Meanwhile, brown meat in skillet over medium-high heat, about 3 minutes.
  4. Drain and transfer to a large bowl.
  5. Increase to high heat, add broccoli and water to the pan, cover and cook until tender (about 3-4 minutes).
  6. Drain the broccoli and add to the meat.
  7. Carefully cut off top third of the cooked potatoes, scoop out the insides and put into a medium bowl.
  8. Place potato shells into a small baking dish.
  9. Add 1/2 cup cheddar cheese, sour cream, salt, and pepper to the potato insides and mash with a fork.
  10. Add the potato mixture to the broccoli and meat; stir to combine.
  11. Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup of cheese.
  12. Microwave on high or place potatoes under the broiler for about 2-4 minutes or until filling is hot and cheese is melted.
Recipe Notes

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