Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Lemon Pepper Brussels Sprouts

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Brussels sprouts are a nutritious vegetable packed with antioxidants, fiber, and vitamin C.  Deliciously sautéed or roasted Brussels sprouts for 30-40 minutes will have an exceptional caramelized flavor with a crispy center.  However, sautéing and steaming just under 15 minutes in your Instant Pot provides a nutritious side dish with just as much rich flavor. Save some cooking time and add the Lemon Pepper Brussels Sprouts to your weekly menu.


Lemon Pepper Brussels Sprouts
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Servings
6 1/2 cup servings
Servings
6 1/2 cup servings
Lemon Pepper Brussels Sprouts
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Servings
6 1/2 cup servings
Servings
6 1/2 cup servings
Ingredients
Servings: 1/2 cup servings
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Instructions
  1. Rinse Brussel sprouts and slice off the bottom end. Remove any wilted leaves and slice vertically.
  2. Place Brussels sprouts in a 6-quart cooker, pour in chicken broth and olive oil, mix well.
  3. Set cooker to SAUTE. Add garlic powder and lemon pepper, combine evenly and cook for 5-8 minutes.
  4. Close the lid of your cooker set the steam release valve to a sealed position.
  5. Press MANUAL or PRESSURE COOK button for 6 minutes on HIGH PRESSURE.
  6. Quick-release after the alarm sounds, carefully remove the lid.
  7. Gently combine walnut pieces over Brussels sprouts.
  8. Use a slotting spoon to remove from the pot and serve.
  9. May squeeze half lemon over the side dish for additional flavor.
Recipe Notes

Garlic Mashed Potatoes

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Mashed Potatoes were voted as America’s favorite side dish for holidays and just about any other time of the year.  There are many different recipes and techniques to perfect this hearty comfort food favorite.  Our Garlic Mashed Potatoes can be ready in 20 minutes or less with minimal clean-up.  The best part, they are delicious and guilt-free!


Garlic Mashed Potatoes
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Servings
6 1/2 cup servings
Servings
6 1/2 cup servings
Garlic Mashed Potatoes
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Servings
6 1/2 cup servings
Servings
6 1/2 cup servings
Ingredients
Servings: 1/2 cup servings
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Instructions
  1. Peel and rinse potatoes, cut into 1-inch size rings.
  2. Arrange potato pieces at the bottom of the instant pot in an even layer. Add whole garlic and chicken broth over the potatoes.
  3. Close the lid of your cooker set the steam release valve to a sealed position.
  4. Press MANUAL or PRESSURE COOK button for 12 minutes on HIGH PRESSURE.
  5. Quick-release after the alarm sounds, carefully remove the lid.
  6. Mash the potatoes and garlic together. Add the yogurt, butter, salt, and pepper, combine well.
Recipe Notes

Creamy Spinach

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Don’t forget to wear your green, and eat spinach on St. Patrick’s Day! Enjoy this creamy spinach as a side to any pork, beef, or chicken entrée!


Creamy Spinach
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Servings
3 1/4 cup servings
Servings
3 1/4 cup servings
Creamy Spinach
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Servings
3 1/4 cup servings
Servings
3 1/4 cup servings
Ingredients
Servings: 1/4 cup servings
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Instructions
  1. Wash your hands and clean your countertops. Rinse produce under cool running water before slicing.
  2. Saute spinach and chopped garlic clove in olive oil. Saute until spinach is wilted. Move spinach to a separate bowl to stop the cooking process.
  3. Add chopped shallot to the heated pan with butter. Allow the shallot to cook until translucent.
  4. Make a sauce by adding salt, pepper, milk, and cream cheese to the dish. Allow time for the sauce to simmer and thicken, about 2 minutes.
  5. Add spinach back to the pan and stir.
  6. Serve warm.
Recipe Notes

Roasted Fries

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One of the most popular American side dishes without the saturated fat! While we are on the subject of cooking techniques, try roasting your French Fries with a little olive oil to get that crispy crunch!


Roasted Fries
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Servings
5
Servings
5
Roasted Fries
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5
Servings
5
Ingredients
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Instructions
Oven Instructions
  1. Clean preparation area and wash vegetables prior to preparation
  2. Preheat oven to 450*F.
  3. Clean preparation area and wash vegetables prior to preparation
  4. Line cookie sheet with foil.
  5. Place sliced russet potatoes into a large bowl.
  6. Add olive oil, kosher salt, black pepper, chili powder, and garlic powder to potatoes.
  7. Toss all ingredients together to get the potatoes evenly coated.
  8. Spread evenly on a lined cookie sheet. Roast in the oven for 20-25 minutes being sure to rotate after 10 minutes.
Air Fryer Instructions
  1. Clean preparation area and wash vegetables prior to preparation.
  2. Set the air fryer to 375 °F and preheat for 3-5 minutes.
  3. Place sliced russet potatoes into a large bowl.
  4. Add olive oil, kosher salt, black pepper, chili powder, and garlic powder to potatoes.
  5. Toss all ingredients together to get the potatoes evenly coated.
  6. Spread evenly on the air fryer basket/tray.
  7. Cook in the air fryer for 10-20 minutes until golden brown. Rotate potatoes every 5 minutes to ensure potatoes are evenly cooked.
  8. Remove potatoes from the air fryer and serve.
Recipe Notes

Sweet Potato Casserole

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Don’t think about skipping this favorite side dish! We have created a nutritious Sweet Potato Casserole that satisfies all your Thanksgiving cravings!


Sweet Potato Casserole
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Servings
12 1/2 cup
Servings
12 1/2 cup
Sweet Potato Casserole
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Servings
12 1/2 cup
Servings
12 1/2 cup
Ingredients
Sweet Potatoes
Walnut Topping
Servings: 1/2 cup
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Instructions
Sweet Potatoes
  1. Wash your hands and clean your preparation area. Rinse sweet potatoes under cool running water prior to cooking.
  2. Preheat oven to 350*F.
  3. Place your mashed sweet potatoes in a large bowl. Add the eggs, salt, dried cranberries, and vanilla extract with the sweet potatoes and stir until well combined.
  4. Spread ingredients in a greased 9X13-inch baking dish.
Walnut Topping
  1. Using a spoon or baking spatula, mix walnuts, quick oats, and brown sugar in a bowl. Add softened butter and mix until well combined.
  2. Spread across the top of the sweet potatoes in the baking dish.
  3. Bake casserole for 20-25 minutes or until it reaches 145*F
Recipe Notes

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