Name: Corn and Bell Pepper Salad
Yield: 8 1 cup servings
Ingredients: 1/4 cup olive oil; 1/4 cup diced red onion; 1/4 cup white wine vinegar; 1/4 cup cilantro (chopped); 1/4 teaspoon black pepper; 1/4 teaspoon smoked paprika; 4 cups Corn (off the cob or frozen (defrosted)); 1 cup cherry tomatoes (sliced); 1 green bell pepper (diced); Zest of 1 lemon (about 3 tablespoons); juice of 1 lemon (about 3 tablespoons); 1/2 avocado (diced); 1/3 cup green onion (diced)

Corn and Bell Pepper Salad

March 20, 2024 by Dinner Tonight

Light up your week with this bright and colorful salad! Looking to add more veggies to your meals? Try this Sunshine Corn and Bell Pepper Salad – the perfect summer side dish! Sweet corn and bell peppers make this the taste of sunshine on a plate!

Corn and Bell Pepper Salad

CourseSide Dishes

Servings

8 1 cup servings

Servings

8 1 cup servings

Corn and Bell Pepper Salad

CourseSide Dishes

Servings

8 1 cup servings

Servings

8 1 cup servings

Ingredients

Dressing

1/4 cup olive oil
1/4 cup diced red onion
1/4 cup white wine vinegar
1/4 cup cilantro chopped
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika

Salad

4 cups Corn off the cob or frozen (defrosted)
1 cup cherry tomatoes sliced
1 green bell pepper diced
Zest of 1 lemon about 3 tablespoons
juice of 1 lemon about 3 tablespoons
1/2 avocado diced
1/3 cup green onion diced

Servings: 1 cup servings

Units:

Instructions

Wash hands and clean preparation area.
Combine all dressing ingredients into a bowl and mix. Set aside.
In a large bowl combine all other salad ingredients.
Pour mixed dressing over other salad ingredients and mix well.
Serve immediately.

Recipe Notes

Blueberry and Broccoli Salad

March 1, 2024 by Dinner Tonight

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

CourseSide Dishes

Servings

4 2/3 cup

Servings

4 2/3 cup

Blueberry and Broccoli Salad

CourseSide Dishes

Servings

4 2/3 cup

Servings

4 2/3 cup

Ingredients

3 cups fresh broccoli chopped
3/4 cup blueberries
1/2 cup low sodium mozzarella cheese diced
1/4 cup whole walnuts chopped
1/4 cup sucralose sweetener
1 tablespoon apple cider vinegar
3/4 cup non-fat plain greek yogurt

Servings: 2/3 cup

Units:

Instructions

Clean and prep your area.
Wash broccoli and blueberries under cool running water.
Chop broccoli and walnuts into small pieces.
Dice mozzarella cheese into small pieces.
Place chopped broccoli, walnuts, mozzarella cheese and blueberries in a large bowl.
In small bowl mix together yogurt, sweetener and vinegar.
Toss the dressing into the broccoli salad mixture until well combined.
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

March 31, 2023 by Dinner Tonight

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

CourseMain Dish, Side Dishes

Servings

8 1/2 Cup Servings

Servings

8 1/2 Cup Servings

Mushroom Rice

CourseMain Dish, Side Dishes

Servings

8 1/2 Cup Servings

Servings

8 1/2 Cup Servings

Ingredients

1 Tablespoon olive oil
3 Medium Celery Stalks Diced
1 Medium White Onion Diced
1 Teaspoon garlic clove Minced
8 Ounces Brown Mushroom Sliced
1/2 Teaspoon Italian herb blend Salt Free
2 Cups Dry Long Grain Brown Rice
4 Cups Low Sodium Vegetable Broth
1/2 Teaspoon salt

Servings: 1/2 Cup Servings

Units:

Instructions

Wash your hands and clean your preparation area, and rinse all vegetables before dicing.
Heat a large pot over medium-high heat. Sautee celery, onion, garlic, and mushrooms until just beginning to soften.
Add the Italian herb blend and rice, and heat for 1-2 minutes, stirring frequently.
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.
Remove from heat and fluff rice up. Cover and let sit for 5-10 minutes.

Recipe Notes

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

February 10, 2023 by Dinner Tonight

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

CourseSide Dishes

Servings

12 1/2 cup servings

Servings

12 1/2 cup servings

Spicy Bean Salad

CourseSide Dishes

Servings

12 1/2 cup servings

Servings

12 1/2 cup servings

Ingredients

Salad

14.5 ounce low sodium green beans drained
15.5 ounce low sodium garbanzo beans drained
15.5 ounce low sodium kidney beans drained and rinsed
1/2 cup red onion sliced thinly
2 jalapenos seeds removed, chopped
1/4 cup cilantro chopped

Marinade

3/4 cup apple cider vinegar
1 packet sucralose
1/4 cup canola oil
1/2 teaspoon pepper

Servings: 1/2 cup servings

Units:

Instructions

Wash hands and sanitize the working area
Open green bean and garbanzo bean cans, drain and add to a large bowl.
Open the kidney bean can drain and rinse. Add to a large bowl.
Add prepared red onion, jalapeno, and cilantro to a large bowl and stir.
Prepare marinade in a separate bowl by combining, apple cider vinegar, sucralose, canola oil, and pepper.
Add marinade to bean mixture and toss to coat.
Cover bowl and refrigerate for at least 20 to 30 minutes and up to 2 days for best flavor.

Recipe Notes

Black Bean Soup

December 21, 2022 by Dinner Tonight

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

CourseSide Dishes

Servings

10 servings

Servings

10 servings

Black Bean Soup

CourseSide Dishes

Servings

10 servings

Servings

10 servings

Ingredients

1 tablespoon olive oil
1/2 cup yellow onion chopped
1 cup carrots diced
1/2 cup celery diced
2 cloves garlic minced
7 cups no salt added chicken stock
2 cups black beans dry
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 avocado cut into 10 slices
1/2 cup reduced tat shredded cheddar cheese

Servings: servings

Units:

Instructions

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.
Add Chicken stock, dried black beans, chili powder, and dried oregano. Stir to combine.
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.
Remove the lid and stir. Top each serving with 2 teaspoons of cheese and a slice of avocado.

Recipe Notes

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