Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Chimichurri Grilled Zucchini

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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
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Servings
6 1/2 zucchini servings
Servings
6 1/2 zucchini servings
Chimichurri Grilled Zucchini
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Servings
6 1/2 zucchini servings
Servings
6 1/2 zucchini servings
Ingredients
Chimichurri Sauce
Zucchini
Servings: 1/2 zucchini servings
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Instructions
  1. Wash your hands and sanitize all surfaced
  2. Wash and prepare ingredients
  3. Combine the ingredients for the chimichurri sauce in a large bowl and set aside
  4. Prepare zucchini, slice into uniform strips so they grill evenly.
  5. Heat up grill and spray with oil
  6. Add sliced zucchini to your chimichurri sauce and mix well.
  7. Place zucchini on grill and cook until tender
  8. Remove from heat and top with parmesan cheese
  9. 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

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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 and Butternut Squash Roasted Salad
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Servings
6 1.5 cup servings
Servings
6 1.5 cup servings
Beet and Butternut Squash Roasted Salad
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Servings
6 1.5 cup servings
Servings
6 1.5 cup servings
Ingredients
Servings: 1.5 cup servings
Units:
Instructions
  1. Preheat oven to 400 degrees.
  2. 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.
  3. On a separate baking sheet, spread the chopped pecans and bake for 3-4 minutes or until fragrant. Take care not to burn.
  4. 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.
  5. 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

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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
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Servings
10 1/4 cup servings
Servings
10 1/4 cup servings
Butternut Squash Mac n Cheese
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Servings
10 1/4 cup servings
Servings
10 1/4 cup servings
Ingredients
Servings: 1/4 cup servings
Units:
Instructions
  1. Wash your hands and workspace
  2. Bring a stockpot of water to boil. Cook pasta according to the package
  3. Cut your butternut squash into 1-inch pieces.
  4. 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.
  5. Pour squash into a blender and puree
  6. 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.
  7. Add your cheeses, butternut puree, and spices and mix well. Incorporate pasta elbows.
  8. Pour into a 9x9 glass pan and cook at 350*F for 20 minutes
Recipe Notes

Grilled Veggies with Sour Cream Sauce

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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
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Servings
4 1 cup servings
Servings
4 1 cup servings
Grilled Veggies with Sour Cream Sauce
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Servings
4 1 cup servings
Servings
4 1 cup servings
Ingredients
Vegetables
Sour Cream Sauce
Servings: 1 cup servings
Units:
Instructions
  1. Wash your hands and clean your counter tops. Rinse produce under cool running water before slicing.
  2. Using AgriLife fire and heat safety guidelines, prepare the grill to medium heat.
  3. 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.
  4. Add vegetables to a grilling basket and drizzle olive oil on top and toss.
  5. 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.
  6. Remove from grill. After snipping the end of the piping bag, pipe sour cream sauce over veggies.
  7. Serve warm.
Recipe Notes

Corn on the Cob

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In less than 15 minutes, you can have fresh, crunchy, sweet corn on the cob cooked perfectly in your Instant Pot.  Add corn on the cob to your grocery list for a juicy and delicious addition to your meal. Choose lower fat toppings such as lime juice, chopped fresh cilantro, chili powder, or reduced-fat sour cream.


Corn on the Cob
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Servings
6 1 ear
Servings
6 1 ear
Corn on the Cob
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Servings
6 1 ear
Servings
6 1 ear
Ingredients
Servings: 1 ear
Units:
Instructions
  1. Insert the metal trivet into the inner pot of your 6-quart* cooker. Pour in 1 cup of water.
  2. Place the ears of the corn on the trivet, alternate the direction of the ears of corn in each layer. Three ears of corn on the bottom, three on top.
  3. Close the lid of your cooker set the steam release valve to a sealed position.
  4. Press MANUAL or PRESSURE COOK button for 2 minutes on HIGH PRESSURE.
  5. Quick-release after the alarm sounds, carefully remove the lid.
  6. Serve corn on the cob with your favorite toppings and seasonings.
  7. *For 8 quart Instant Pot: use 8 Ears of Corn with 1 ½ cups of water
Recipe Notes

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