Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Blueberry and Broccoli Salad

by

Get a boost of antioxidants with this delicious Blueberry and Broccoli Salad. This easy-to-pull together side salad is perfect to compliment any main course.

Blueberry and Broccoli Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 2/3 cup
Servings
4 2/3 cup
Blueberry and Broccoli Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 2/3 cup
Servings
4 2/3 cup
Ingredients
Servings: 2/3 cup
Units:
Instructions
  1. Clean and prep your area.
  2. Wash broccoli and blueberries under cool running water.
  3. Chop broccoli and walnuts into small pieces.
  4. Dice mozzarella cheese into small pieces.
  5. Place chopped broccoli, walnuts, mozzarella cheese and blueberries in a large bowl.
  6. In small bowl mix together yogurt, sweetener and vinegar.
  7. Toss the dressing into the broccoli salad mixture until well combined.
  8. Serve and enjoy!
Recipe Notes

Blueberry Salad Nutrition Facts Serving size (155g) servings per container Amount per serving Calories 180 % Daily Value Total Fat 8 g 10 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 10 mg 3 % Sodium 35 mg 2 % Total Carbohydrate 19 g 7 % Dietary Fiber 2 g 7 % Total Sugars 14 g Added Sugars 8 g 16 % Protein 11 g Vitamin D 0 mcg 0 % Calcium 203 mg 15 % Iron 1 mg 6 % Potassium 290 mg 6 %

Mushroom Rice

by

Mushroom Rice is a hearty and delicious, easy-to-pull-together side dish! For a full meal, serve as a side dish or top with seasoned ground beef or roasted chicken. 

 


mushroom rice
Mushroom Rice
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8 1/2 Cup Servings
Servings
8 1/2 Cup Servings
mushroom rice
Mushroom Rice
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8 1/2 Cup Servings
Servings
8 1/2 Cup Servings
Ingredients
Servings: 1/2 Cup Servings
Units:
Instructions
  1. Wash your hands and clean your preparation area, and rinse all vegetables before dicing.
  2. Heat a large pot over medium-high heat. Sautee celery, onion, garlic, and mushrooms until just beginning to soften.
  3. Add the Italian herb blend and rice, and heat for 1-2 minutes, stirring frequently.
  4. Add the vegetable broth and salt. Bring to a boil over high heat then reduce to a simmer and cover for between 30-45 minutes until rice is tender and broth is absorbed. Check your rice package directions for more exact time recommendations.
  5. Remove from heat and fluff rice up. Cover and let sit for 5-10 minutes.
Recipe Notes

food label

Recipe Notes:

Vegetable Broth- Low Sodium may contain added sugars 

½ cup serving of Mushroom Rice includes approximately 0.5 grams or 1 % Daily Value of Added Sugars 

Spicy Bean Salad

by

Side dishes don’t have to be boring, pull together a unique and quick salad with what you have on hand. Check out this Spicy Bean Salad Recipe that pulls together some of our favorite pantry staples.


Spicy Bean Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
12 1/2 cup servings
Servings
12 1/2 cup servings
Spicy Bean Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
12 1/2 cup servings
Servings
12 1/2 cup servings
Ingredients
Salad
Marinade
Servings: 1/2 cup servings
Units:
Instructions
  1. Wash hands and sanitize the working area
  2. Open green bean and garbanzo bean cans, drain and add to a large bowl.
  3. Open the kidney bean can drain and rinse. Add to a large bowl.
  4. Add prepared red onion, jalapeno, and cilantro to a large bowl and stir.
  5. Prepare marinade in a separate bowl by combining, apple cider vinegar, sucralose, canola oil, and pepper.
  6. Add marinade to bean mixture and toss to coat.
  7. Cover bowl and refrigerate for at least 20 to 30 minutes and up to 2 days for best flavor.
Recipe Notes

Black Bean Soup

by

Here is a simple and yummy recipe for Black Bean Soup. Using an electric pressure cooker this is a one-pot dish that cooks in under an hour. Next time you need to warm up give this soup a try.


Black Bean Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
10 servings
Servings
10 servings
Black Bean Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
10 servings
Servings
10 servings
Ingredients
Servings: servings
Units:
Instructions
  1. On the sauté function of an electric pressure cooker add the olive oil, onion, garlic, carrots, and celery to the inter pot and sauté for 5 to 7 minutes.
  2. Add Chicken stock, dried black beans, chili powder, and dried oregano. Stir to combine.
  3. Place the lid on the electric pressure cooker. Set it to manual and set the time for 35 minutes. Once the time is up let the pressure cooker naturally releases pressure for about 10 minutes.
  4. Remove the lid and stir. Top each serving with 2 teaspoons of cheese and a slice of avocado.
Recipe Notes

Mac N Cheese

by

This time of year calls for all of your favorite comfort foods. This recipe is a guilt-free way to enjoy homestyle Mac n Cheese without the added fat content of most recipes.


Mac N Cheese
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
Mac N Cheese
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
Servings: servings
Units:
Instructions
  1. Cook the elbow macaroni according to package instructions. Drain and set aside.
  2. In a large pot add the olive oil on medium-low heat.
  3. Add the flour and whisk constantly until well combined.
  4. Stir in the milk and whisk until well combined and the mixture begins to thicken.
  5. Add the greek yogurt and whisk to combine, then add the cheese and let melt stirring occasionally.
  6. Once the sauce appears to be well combined, melted, and thickened, stir in the cooked pasta and mix to combine.
  7. Add salt and pepper and serve immediately.
Recipe Notes

Translate:

Translate »