Name: Mac N Cheese
Yield: 8 servings
Ingredients: 2 1/2 cups elbow macaroni; 2 Tablespoons olive oil; 2 Tablespoons all-purpose flour; 1 1/4 cups 2% milk; 1 cup plain greek yogurt (nonfat); 8 ounces low-fat cheddar cheese (shredded); 1/4 teaspoon salt; 1/4 teaspoon pepper

Mac N Cheese

November 17, 2022 by Dinner Tonight

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

CourseSide Dishes

Servings

8 servings

Servings

8 servings

Mac N Cheese

CourseSide Dishes

Servings

8 servings

Servings

8 servings

Ingredients

2 1/2 cups elbow macaroni
2 Tablespoons olive oil
2 Tablespoons all-purpose flour
1 1/4 cups 2% milk
1 cup plain greek yogurt nonfat
8 ounces low-fat cheddar cheese shredded
1/4 teaspoon salt
1/4 teaspoon pepper

Servings: servings

Units:

Instructions

Cook the elbow macaroni according to package instructions. Drain and set aside.
In a large pot add the olive oil on medium-low heat.
Add the flour and whisk constantly until well combined.
Stir in the milk and whisk until well combined and the mixture begins to thicken.
Add the greek yogurt and whisk to combine, then add the cheese and let melt stirring occasionally.
Once the sauce appears to be well combined, melted, and thickened, stir in the cooked pasta and mix to combine.
Add salt and pepper and serve immediately.

Recipe Notes

Chimichurri Grilled Zucchini

September 22, 2022 by Dinner Tonight

The real game-day MVP is a great versatile sauce or marinade. Chimichurri is the perfect mix of herbs and spices to liven up your tailgate or any night the grill is fired up!

Chimichurri Grilled Zucchini

CourseSide Dishes, Vegetables, Vegetarian

Servings

6 1/2 zucchini servings

Servings

6 1/2 zucchini servings

Chimichurri Grilled Zucchini

CourseSide Dishes, Vegetables, Vegetarian

Servings

6 1/2 zucchini servings

Servings

6 1/2 zucchini servings

Ingredients

Chimichurri Sauce

1/2 cup red onion diced
2 jalapeno peppers deseeded and diced
1 Tablespoon garlic cloves chopped
1 cup parsley Stems Removed and chopped
1/2 cup cilantro leaves Stems Removed and chopped
1 Tablespoon Tablespoon Italian Seasoning
1/2 teaspoon red pepper flakes
1/3 cup fresh lime juice
1/4 cup apple cider vinegar
1 Tablespoon olive oil

Zucchini

3 large zucchini cuthalf lengthwisestrips
1/2 cup reduced fat parmesan cheese

Servings: 1/2 zucchini servings

Units:

Instructions

Wash your hands and sanitize all surfaced
Wash and prepare ingredients
Combine the ingredients for the chimichurri sauce in a large bowl and set aside
Prepare zucchini, slice into uniform strips so they grill evenly.
Heat up grill and spray with oil
Add sliced zucchini to your chimichurri sauce and mix well.
Place zucchini on grill and cook until tender
Remove from heat and top with parmesan cheese
Serve and enjoy

Recipe Notes

Chimichurri sauce is a very versatile condiment: You can add it to beef, chicken, or pork. It can be incorporated into meatballs or used as a marinade for fajitas. It can also be utilized as a unique salad dressing.

Beet and Butternut Squash Roasted Salad

January 6, 2022 by Dinner Tonight

This salad is as nutritious as it is beautiful! Packed with the powerful nutrition of beets, butternut squash, and arugula this is the perfect lunch salad or dinner salad with some added protein like grilled steak or chicken! Elevate your next salad with this Beet & Butternut Squash Roasted Salad.

Beet & Butternut Squash Roasted Salad SM

Beet and Butternut Squash Roasted Salad

CourseSide Dishes, Vegetables

Servings

6 1.5 cup servings

Servings

6 1.5 cup servings

Beet and Butternut Squash Roasted Salad

CourseSide Dishes, Vegetables

Servings

6 1.5 cup servings

Servings

6 1.5 cup servings

Ingredients

3 cups butternut squash peeled and cubed
6 medium beets peeled and cubed
1 cup pecans chopped
1 cup balsamic vinegar
2 Tablespoons maple syrup
3 cups arugula
1/3 cup goat cheese crumbled

Servings: 1.5 cup servings

Units:

Instructions

Preheat oven to 400 degrees.
On a foil-lined baking sheet, spread the squash and beets in a single layer. Bake in the over for 20-25 minutes or until the squash and beets are soft.
On a separate baking sheet, spread the chopped pecans and bake for 3-4 minutes or until fragrant. Take care not to burn.
While the squash and beets are roasting in the oven, in a small saucepan begin to heat the balsamic vinegar and maple syrup together. Stir frequently and bring to a slight simmer to reduce.
Fill a large bowl with the arugula, place the roasted squash and beets on top of the arugula, drizzle with the balsamic reduction. Top with the toasted pecans and goat cheese. Serve warm.

Recipe Notes

Butternut Squash Mac n Cheese

November 23, 2021 by Dinner Tonight

Mac n Cheese is a comfort food classic but allow us to dress up your mac n cheese with a winter favorite, butternut squash! The butternut squash and the blend of cheeses in this dish really make for a unique mac n cheese experience!

Butternut Squash Mac n Cheese

CourseKid Friendly, Side Dishes

Servings

10 1/4 cup servings

Servings

10 1/4 cup servings

Butternut Squash Mac n Cheese

CourseKid Friendly, Side Dishes

Servings

10 1/4 cup servings

Servings

10 1/4 cup servings

Ingredients

8 ounces Elbow pasta
2 teaspoons olive oil
1 1/2 cups butternut squash fresh, cubed
1/2 Tablespoon butter unsalted
1 Tabblespoon olive oil
3 Tablespoons flour
3/4 cup Milk 1%
1/2 cup reduced fat Mozzarella Cheese, shredded
1/4 cup reduced fat cheddar cheese
1/4 cup Asiago Cheese
1/4 teaspoon salt
1 teaspoon pepper

Servings: 1/4 cup servings

Units:

Instructions

Wash your hands and workspace
Bring a stockpot of water to boil. Cook pasta according to the package
Cut your butternut squash into 1-inch pieces.
In a separate saucepan, add your 2 teaspoons olive oil on medium heat. Add butternut squash into the pan and cover. Cook for about 5 minutes or until it is tender with a fork.
Pour squash into a blender and puree
In a saucepan, add your butter and 1 Tablespoon olive oil and melt. Once melted add in your flour and whisk continually, add your milk slowly to prevent clumping.
Add your cheeses, butternut puree, and spices and mix well. Incorporate pasta elbows.
Pour into a 9x9 glass pan and cook at 350*F for 20 minutes

Recipe Notes

Grilled Veggies with Sour Cream Sauce

July 16, 2021 by Dinner Tonight

Keep the house cool and the grill hot by adding this side dish to your grill tonight! We’ve added a creamy sauce to top these veggies, and we can’t wait to hear what you think about it.

Grilled Veggies with Sour Cream Sauce

CourseSide Dishes, Vegetables

Servings

4 1 cup servings

Servings

4 1 cup servings

Grilled Veggies with Sour Cream Sauce

CourseSide Dishes, Vegetables

Servings

4 1 cup servings

Servings

4 1 cup servings

Ingredients

Vegetables

2 cup mushrooms
1 cup red onion large dice
2 cup zucchini sliced
2 cup yellow squash sliced
1 Tablespoon olive oil

Sour Cream Sauce

3 Tablespoons sour cream light
2 Tablespoons cotija cheese
1/4 teaspoon kosher salt
1/2 teaspoon chili powder

Servings: 1 cup servings

Units:

Instructions

Wash your hands and clean your counter tops. Rinse produce under cool running water before slicing.
Using AgriLife fire and heat safety guidelines, prepare the grill to medium heat.
Make a sour cream sauce by mixing sour cream, cotija cheese, kosher salt, and chili powder in a small bowl. Add to a piping bag or disposable, sealable bag.
Add vegetables to a grilling basket and drizzle olive oil on top and toss.
Grill in 3-minute intervals. Toss vegetables with a clean utensil after every 3 minutes. Grill until veggies are tender. Depending on the heat of the fire, it could take up to 15 minutes.
Remove from grill. After snipping the end of the piping bag, pipe sour cream sauce over veggies.
Serve warm.

Recipe Notes

Mac N Cheese

Chimichurri Grilled Zucchini

Beet and Butternut Squash Roasted Salad

Butternut Squash Mac n Cheese

Grilled Veggies with Sour Cream Sauce

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