Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Maple Glazed Roasted Veggies

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With the holidays coming up, try adding a fun, nutritious side dish! With a little sweetness and a touch of earthiness, this fall medley will be a great change-up for your dinner spread.


Maple Glazed Roasted Veggies
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Servings
8 1 cup servings
Servings
8 1 cup servings
Maple Glazed Roasted Veggies
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Servings
8 1 cup servings
Servings
8 1 cup servings
Ingredients
Veggies
Toppings
Servings: 1 cup servings
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Instructions
  1. Wash your hands and clean your countertops. Rinse produce under cool running water before slicing. Preheat your oven to 400*F.
  2. First, spread walnuts on a baking sheet. Place in oven to toast for 2 minutes. Check regularly to prevent burning. Set walnuts aside to later add toasted walnuts to vegetables.
  3. For the veggies, combine halved brussels sprouts and cubed butternut squash with olive oil, maple syrup, salt, cinnamon, and nutmeg in a large mixing bowl. Mix ingredients to evenly coat vegetables.
  4. Spread vegetables on a foil-lined baking sheet. Tip: By placing the brussels sprouts cut side down, they will reach the desired caramelization.
  5. Bake for 20-25 minutes. Stir once after 10 minutes of roasting.
  6. Assemble the ingredients. Toss walnuts, cranberries, and pumpkin seeds with vegetables. Serve immediately.
Recipe Notes

Quinoa Butternut Squash Fall Bake

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Never sure how to prepare Butternut Squash? Try this Quinoa & Butternut Squash Fall Bake. It’s the perfect fall recipe.


Quinoa Butternut Squash Fall Bake
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Servings
6
Servings
6
Quinoa Butternut Squash Fall Bake
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Servings
6
Servings
6
Ingredients
Servings:
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Instructions
  1. Start with a clean prep area and washed hands.
  2. Preheat oven to 350 degrees.
  3. Cook ground turkey in a skillet on medium heat until done.
  4. On a separate burner, cook quinoa according to the package instructions.
  5. In a separate bowl, combine butternut squash, olive oil, spinach, garlic, Italian seasoning, salt, and ground pepper to a bowl.
  6. Once ground turkey and quinoa are finished, add both ingredients to butternut squash mixture.
  7. Place in oven safe pan and bake for 55 minutes.
  8. Top dish with parmesan cheese and cranberries.

Zucchini Garlic Bites

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In many parts of Texas, zucchini is a flourishing crop for gardeners this year. Zucchini Garlic Bites are a great and delicious way to utilize this produce item.


Zucchini Garlic Bites
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Servings
5 3 bites per serving
Servings
5 3 bites per serving
Zucchini Garlic Bites
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Servings
5 3 bites per serving
Servings
5 3 bites per serving
Ingredients
Servings: 3 bites per serving
Units:
Instructions
  1. Preheat oven to 400 degrees and lightly grease a baking sheet.
  2. Grate or shred zucchini into fine pieces. Pat dry zucchini with a paper towel or ring moisture out in a cheesecloth.
  3. Combine all the ingredients in a medium bowl and mix well.
  4. Form a tablespoon of the mixture into small round balls and place on the baking sheet.
  5. Bake for 15-18 minutes.
Recipe Notes

Beet and Carrot Salad Roasted

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A delicious and beautiful salad high in antioxidants and fiber.  The roasted beets and carrots blended together make this a great side salad or can be topped with grilled fish or chicken to make a perfect meal.


Beet and Carrot Salad Roasted
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Rating: 5
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Servings
8 1 cup servings
Servings
8 1 cup servings
Beet and Carrot Salad Roasted
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Rating: 5
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Servings
8 1 cup servings
Servings
8 1 cup servings
Ingredients
Salad
Dressing
Optional*
Servings: 1 cup servings
Units:
Instructions
  1. Preheat oven to 425 degrees F. Wash hands, counter tops, and fresh produce thoroughly. Thinly slice beets and carrots, place on a baking dish. Pour 1 Tbsp. of olive oil over beets and carrots, sprinkle over with salt, pepper, and garlic powder, mix well to combine. Place in oven and roast for 10 minutes.
  2. Carefully remove baking dish from oven and top with quartered shallots and pumpkin seeds. Slowly blend vegetables and seeds together and return to the oven for 25 minutes.
  3. In the meantime, place rinsed chopped kale in a large salad bowl. Drizzle 1 Tbsp of olive oil over kale and massage oil into the leaves with your hands. Massage for 3-5 minutes until leaves are bright in color.
  4. In a smaller bowl, combine the lemon juice, honey, and Dijon mustard. Set aside.
  5. Remove vegetables from the oven and let cool for 5-10 minutes. Place vegetables over the kale, top with feta cheese and drizzle dressing over. Toss well and let sit for 15 minutes for flavors to blend
Recipe Notes

Salad keeps well in the refrigerator for 1-2 days without the feta cheese. If making for a next-day meal, top with feta before serving. Try making these other recipes to top on this salad and make a complete meal.

Orange and Ginger Salmon

Multifunction Cooker Frozen Chicken Breast

*Optional ingredients are not included in the nutrition facts label. If added, they will change the nutritional information.

Apricot & Tomato Salad

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Apricot season is short but these fruits are well worth the wait! Apricot & Tomato salad is a perfect way to get your fill of apricots this summer.


Apricot & Tomato Salad
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Servings
6 1 cup servings
Servings
6 1 cup servings
Apricot & Tomato Salad
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Servings
6 1 cup servings
Servings
6 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. Wash your hands and clean your preparation area. Rinse all fruits under cool running water to remove dirt and debris.
  2. Slice tomatoes and apricots into bite-sized wedges and place in a large bowl.
  3. Slice the red onion into very thin strips and place them in the bowl as well.
  4. In a small bowl, combine the vinegar, honey, and mustard until smooth and combined. Pour vinegar dressing over the tomato combination and stir to evenly distribute.
  5. Top with goat cheese and almonds just before serving.
Recipe Notes

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